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

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Recipes from Spike & Jamie

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Contents Disk 391

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).



(Tomato Cafe, Clinton, NJ)

1/2 cup milk
1/4 cup evaporated milk
1/4 cup half and half
2 1/2 tablespoons butter
3 tablespoons grated Parmesan cheese
1 1/2 tablespoons flour
3 cloves garlic, minced
fresh black pepper to taste
onions and mushrooms, as desired
pasta of choice, cooked and drained

Sauté onions and mushrooms, set aside. Mix first three ingredients in pan over low heat. Stir five minutes. With whisk add butter & grated Parmesan. After five minutes, stir in flour 1/2 tablespoon at a time. Stir vigorously over high heat. Add mushrooms and onions. Add fresh pepper & garlic last. Serve over pasta.

6 Servings

4 garlic cloves
1-1/2 tsp. salt
1-1/2 tsp. black pepper, ground coarse
1-1/2 tsp. cumin
1-1/2 tsp. onion powder
1-1/2 tsp. chili powder

2 lbs. antelope round
1 tbsp. vegetable oil
3 bell peppers, mixed red, yellow, and green-sliced thin
1 onion sliced thin
2 garlic cloves, chopped
cilantro sprigs, as needed for garnish

Make the marinade by chopping and mashing the garlic into paste. In a bowl combine the garlic paste with the remaining marinade ingredients.

Trim the fat from the antelope. Cut the meat into two or three steaks. Add the steaks to the marinade, turning them several times to coat all sides. Cover the steak and marinate in the refrigerator for at least 1 hour or overnight.

Grill the steak on a hot grill to the desired doneness. Remove the steak and allow it to rest for 10 minutes.

Add the oil to a heavy sauté pan, heat the pan until very hot and sauté the peppers, onion and garlic just until they begin to soften.

Slice the steaks against the grain into thin slices. Arrange the steak and pepper mixture on very hot cast iron platters and garnish with cilantro. The platters should be sizzling as they are presented to the table.

Serve the fajitas accompanied by warm flour or corn tortillas, fresh salsa, sour cream and guacamole.


1 egg -- slightly beaten
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
3/4 cup flour
1 cup powdered sugar
6 medium apples -- (or bananas)

In a medium mixing bowl, combine the egg, salt, baking powder, milk and flour to make a batter. Put at least 1" of vegetable oil in a deep pan and heat until hot (deep fryers are best for this, but you can do it in any heavy pan on your stove top). Dip slices fruit into the batter and deep fry in the oil until crispy. Drain hot slices on paper towels, then roll in powdered sugar and set aside to cool.

*These are great for breakfasts, or even dessert, when served with ice cream!


4 granny smith apples, small dice
1 tsp. orange zest, chopped
1 tsp. lemon zest, chopped
1 tsp. lime zest, chopped
2 fl. oz. water
1 tsp. jalapenos, minced
4 tbsp. cilantro, chopped
6 green onions, sliced thin
1cup cranberry sauce, jellied ,canned
salt and pepper, to taste

Combine all ingredients and chill.

Yield: 4 Servings

1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 tbsp. soy sauce
2 tbsp. bourbon
1 tsp. Worcestershire sauce
2 chicken breasts, boneless and skinless

basting sauce:
1/4 cup apricot preserves
2 tbsp. white wine vinegar
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
2 tsp. honey
1/4 tsp. red pepper flakes, crushed
almonds, sliced, toasted, as needed for garnish

Combine the marinade ingredients and transfer to a shallow, stainless steel pan.

Split each chicken breast into two halves by removing the cartilage that divides the halves. Place the chicken in the marinade and turn several times to coat it well. Cover the pan with plastic wrap and refrigerate for 1 to 3 hours.

Combine the basting sauce ingredients in a small saucepan and simmer for 10 minutes to blend the flavors. Strain if desired and refrigerate until needed.

Remove the chicken from the marinade and place on a preheated grill. Grill for approximately 2 minutes, brush with basting sauce, turn and brush with more basting sauce.

Continue to baste frequently and grill until done. Garnish with toasted almonds at service time.

Yield: 3 cups (6 Servings)

1-1/4 cups dried lima beans (1/4 pound)
1/2 onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/2 teaspoon vinegar
2 tablespoons molasses
3 tablespoons chili sauce

Place the beans in a soup pot. Cover with water; broil 2 minutes. Remove from the heat, cover and let stand 1 hour.

Preheat the oven to 300 degrees F. Prepare a 1-1/2 quart casserole with non-stick pan spray.

Drain the beans, reserving 1 cup liquid. Combine the beans and the reserved liquid with the remaining ingredients and put in the casserole. Cover and bake
1 3/4 hours. Uncover and bake 30 minutes longer, adding liquid if the beans seem dry.


2 cups butter or lard
2 cups baking molasses
2 cups sugar
1 cup boiling water
2 tbsp. soda
2 tsp. ginger
2 tsp. salt
A little cinnamon

Add flour to make a soft dough. Roll 1/4 inch thick, cut and bake at 350 deg. F. for 10 minutes, or until done. Makes a lot of cookies


6 meaty lamb shanks
bread crumbs
1/2 cup chopped parsley
6 med. or about 10 small garlic cloves
juice of 1/2 lemon
lemon peel; about a 2" strip around the lemon, yellow only
fresh rosemary to taste (about 2 stems)
olive oil to rub over shanks
14.5 oz. can chopped tomatoes
about 1 cup water
salt and pepper to taste

Wash lamb shanks well and dry with paper towels. Rub with olive oil and lightly salt and pepper, then roll in bread crumbs.

Put in 400F oven, uncovered, for 25 minutes. While shanks are browning,
chop garlic, lemon peel, rosemary, and parsley well (use your food processor). Mix in the canned tomatoes with juice and water. After the shanks are browned, pour the herb and tomato mixture over them. Cover and reduce heat to 300F. (Yes, 300F is correct.)

Cook for about 2-2 1/2 hours. Meat should be very tender and falling away from the bones and nicely browned.

Remove meat from pan, cover loosely with foil to keep warm while making the
sauce. Degrease the pan juices. Cook to reduce slightly, and serve the sauce over the meat.

Number Of Servings:4-6 depending on size of shanks.

Roasted potatoes, asparagus, and a tossed salad make this a great meal.

Makes 30 Muffins

In a large bowl mix and let stand:
3 cups bran flakes (can substitute part All-Bran cereal)
1 cup boiling water

Beat in medium bowl and add to bran:
2 eggs
1 1/4 cups sugar or 1 cup honey
2 cups buttermilk
1/2 cup corn or other oil

Sift together and fold into bran:
2 cups whole wheat flour
1/2 cup soy flour
2 1/2 tsp. soda
1/2 tsp. salt

Bake at 375F for 15 minutes in a greased muffin tin. A variation of these muffins was developed for the Nebraska centennial. The addition of soy is quite fitting and increases the protein content. The batter may be refrigerated in covered jars several weeks. These are delicious with ricotta cheese and honey.


2 cups warm water
2 tablespoons dry yeast
1/2 teaspoon sugar
4 1/2 cups whole wheat flour
1 egg yolk beaten
Coarse salt

Dissolve yeast and sugar in warm water. Stir in the flour and knead for 8 to 10 minutes. Cover and let rise in a warm place until doubled in bulk.

Punch down and form into 12 small balls. Roll each out into a sausage shape, then form into pretzel shape. If desired, brush with beaten egg yolk and sprinkle with coarse salt. Allow to rise until not quite doubled. Bake at 475 degrees F for about 10 minutes. Makes 12 pretzels.


18 7/8 ounces blueberry muffin mix -- (1 box)
1/4 ounce active dry yeast (1 package) -- quick rise type
8 ounces pineapple slices -- reserve juice
1 egg -- beaten
1/3 cup brown sugar, packed
1/4 cup butter or margarine -- melted
4 maraschino cherries -- halved
fresh blueberries, optional

Rinse and drain blueberries from muffin mix; set aside. Place muffin mix and yeast in a bowl. Drain pineapple, reserving the juice in a measuring cup. Set pineapple aside. Add enough water to juice to measure 2/3 cup. Pour into a saucepan; heat to 120-130 F. Add to muffin mix; stir just until moistened. Beat in the egg. Cover and let rest for 10 minutes. Combine brown sugar and butter; pour into a greased 9-inch round baking pan. Cut each pineapple slice in half; arrange over brown sugar mixture. Tuck cherries into pineapple. Spoon half of batter over pineapple. Sprinkle with reserved blueberries. Spread with remaining batter. Bake at 350 F for 40-45 minutes or until a toothpick inserted into cake comes out clean. Immediately invert onto a serving plate. Cool completely. Garnish with fresh blueberries if desired.
(12 one-cup servings)
A departure from the predictable Passover matzah ball soup. Try using different kinds of squashes and/or carrots.
4 butternut squash (about 8 pounds total), halved lengthwise, seeded
4 tablespoons cottonseed oil
4 cups thinly sliced onion
2 tablespoons golden brown sugar
4 Tbsp. minced fresh ginger
4 garlic cloves, coarsely chopped
1 cinnamon stick
10 cups (2- 1/2 quarts or more) cold vegetable broth or water
Salt and pepper to taste
Preheat oven to 375 F
Oil baking sheet. Place squash; cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes.
Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces.
Heat oil in large heavy pot over medium-low heat. Add onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes.
Add squash and broth. Raise heat to max and bring to boil.
Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon. Cool.
Working in batches, puree soup in blender. Return soup to pot.
Season soup with salt and pepper. To serve, bring to simmer, thinning soup with more broth if necessary.
Ladle into bowls. Garnish with a swirl of chopped chives or parsley.

1 trout, dressed, head and fins removed
clarified butter or vegetable oil, as needed
your favorite Cajun spice mix, to taste
4 tbsp. apple salsa (recipe in this collection)
1 lemon wedge
1 fresh herb sprig

Brush both sides of the trout lightly with clarified butter or vegetable oil. Season the flesh side of the trout generously with the Cajun spice mix.

Grill the trout on a hot, well seasoned grill. Place the flesh side down first, turn to produce crosshatch marks and then turn over to cook briefly on the second side.

The trout will cook very quickly. Be careful not to over cook it.

Serve the trout with the Apple salsa. Garnish with the lemon wedge and fresh herb sprig.


3 oz. granulated sugar
2 fl. oz. water
1 cup strawberries, sliced
1/2 cup raspberries
1/2 pt. blackberries
1/2 cup blueberries
1/2 gal. veal stock

Combine the sugar and water in a large saucepan. Bring to a boil and cook to a rich, golden brown.

Add all the berries to the caramelized sugar. Cook for 1 min.

Add the veal stock and bring to boil. Lower the heat to a simmer and reduce by half. Strain the sauce in a fine Chinois and keep warm for service.

(A clone of the packaged cheese sauce in macaroni and cheese boxes.)

1/3 cups dehydrated cheese powder (American cheese)
3 Tbsp. nonfat dry milk powder
3 Tbsp. dehydrated butter powder
3 Tbsp. flour
1/8 tsp. onion powder

Combine all ingredients in a small bowl and mix thoroughly with wire whisk.
Store in tightly closed container in the refrigerator.

To make cheese sauce, combine 1 cup hot tap water with 1/2 cup Cheese Sauce
Mix in a small saucepan over medium heat. Bring to a boil, stirring constantly with a wire whisk. Makes 1 cup cheese sauce.


1 cup dry white wine (or apple cider)
4 shallots, diced
2 tsp. dried tarragon
1/4 cup Dijon mustard
1/4 cup honey
Salt and pepper to taste
4 - 6 boneless chicken breasts

Place white wine, shallots and tarragon in a saucepan and reduce until about half the liquid is gone. Stir in mustard, honey and salt and pepper. Cover chicken breasts with sauce and grill or broil until fully cooked.


To make a good "Chicken Fry", you will use round steak that has been tenderized. You can buy cube steak in the store, or buy a good quality round steak and tenderize it yourself. The nice thing about this dish is that you can use almost any cut of beef, except roasts.

2 eggs
1/2 cup milk
1/4 tsp garlic salt (do NOT use fresh or jarred garlic)
1/4 tsp salt (or to taste)
1/2 tsp ground black pepper (or to taste)

vegetable oil for frying

for gravy:
1 cup milk
1/4 tsp salt
1/4 tsp pepper
3 or 4 tbsp flour

Prepare the egg wash by whisking two eggs in a pie plate. Add the next four ingredients and mix well. Put about a cup of flour in another plate.

Dip the steak in the egg wash, then dip in flour. Turn the steak over a couple of times to get a great deal of flour coating. For extra breading, dip the steak in the egg a second time, following by a second dip in the flour. Be gentle with the steak, as you want as much flour sticking to the steak as possible.

To cook: Pour enough oil in a large frying pan to coat 1/4" of the bottom. Heat the oil on medium-high heat till oil is hot (not smoking hot). Place your steaks in the pan, and reduce the heat to medium. Cook steaks for approximately 3-4 minutes, until red juices start appearing at the top of the steak and the bottom crust appears light to golden brown. Only turn the steak once, or all the breading will stick to the bottom of the pan. Cook for another 4-5 minutes until the steaks are done (this can be tested by cutting into the steak - you won't ruin it).

To make country gravy (which is traditionally served over the steak): drain excess grease from pan, leaving drippings. On low heat, add milk, pepper, and salt to drippings, stirring well to loosen drippings. When mixture is nearly at a boil, stir in flour and stirring constantly until gravy is desired consistency.

serves 4

4 tbsp. butter or margarine
1 tbsp. olive oil
1 tbsp. paprika (yes... 1 tbsp.)
1/2 medium yellow onion, finely chopped
1/2 tsp. parsley, finely chopped
4 large chicken breasts, boned, skinned and cut in half
1/2 cup dry white wine
1/2 cup chicken both
1/2 tsp. salt
1/2 tsp. ground white pepper
1 cup sour cream

Melt the butter in a frying pan. Add the olive oil, paprika and parsley and onions, salt and pepper. Sauté the onions until soft. Add the chicken breasts and cook for 4-5 minutes on each side or until lightly browned. Add the wine and chicken broth and cook for 15-20 minutes or until the chicken breasts are tender. Remove the chicken breasts to a warm plate. Stir the sour cream into the pan liquid and cook over low heat until warmed through. Pour over chicken breasts. Garnish with parsley and serve.


2 tbsp. chili powder
1 tsp. salt
1 tsp. black pepper
4 venison leg 5 oz portions
1tbsp. olive oil
mashed potatoes as needed
caramelized berry sauce 8 fl oz (recipe included in this collection)

In a small bowl, combine the chili powder, salt and pepper to make a dry rub. Rub the venison with this mixture until well coated.

Heat the olive oil in a medium- sized sauté pan. Cook the venison to medium rare, making sure to brown all the sides of the meat.

Remove the venison from the pan and allow it to rest for 1 min, then slice into medallions.

Mound the mashed potatoes into the center of each plate. Arrange the venison in a fan around the potatoes. Ladle the Caramelized berry sauce and garnish as desired.


1 cup all-purpose flour
1/2 tsp. baking soda
1/2 cup cocoa
1/2 cup brown sugar
1/3 cup granulated sugar
1/4 cup butter, softened
1/4 cup applesauce
1 tsp. vanilla extract
1/4 tsp. mint extract
1 large egg white, beaten

Combine flour, baking soda and cocoa together in a bowl and mix. In a separate bowl, combine brown sugar, granulated sugar, butter, applesauce, extracts and egg white and beat with a hand mixer until well blended. Combine flour mixture with sugar mixture to form dough. Roll into a log and cover with plastic wrap. Place in the freezer for about 1 hour until firm. Slice into quarter inch pieces and place on a baking sheet sprayed with cooking spray. Bake at 350 for about 10 minutes. Cool and serve.

(John F. Craig House, Cape May, NJ)

8 regular tea bags
2 cinnamon sticks
1 teaspoon whole cloves
1 quart boiling water
1 1/2 to 1 3/4 cups sugar
1 cup orange juice
2 cups cranberry juice
1/4 cup lemon juice
water and/or ice to make one gallon

Place tea bags, cinnamon sticks, cloves and boiling water in a one gallon container. Brew about 8-10 minutes. Discard tea bags, cinnamon and cloves. Add sugar and stir till dissolved. Add juices. Add enough water to make one

For iced tea, chill and serve over ice. For hot tea, pour mixture into large pot and heat or heat one mug at a time in the microwave.


12 oz. yellow onions, chopped coarse
4 oz. white mushrooms chopped coarse
2 tbsp. garlic chopped fine
2 oz. dried porcini or cepe mushrooms chopped coarse, rinsed and soaked in
5 fl. oz. olive oil
4 tsp. fresh basil, chopped fine
1 tsp. fresh oregano chopped fine
2qt chicken or veggie stock
12 oz. coarse polenta
salt and pepper, to taste
1pt. heavy cream
4 oz. aged Asiago or Fontine, grated fine
8-10 fresh wild mushrooms
fresh basil sprigs as needed for garnish

Sauté the onions, white mushrooms, garlic and the porcini or cepes in 4 fl oz of olive oil until lightly colored. Add basil oregano and stock, bring to a boil.

Slowly stir in polenta. Simmer for 10 min, stirring regularly. The polenta should be thick and creamy. Add more stock if needed. Adjust the seasonings and keep warm.

Just before serving, add cream and cheese and stir vigorously.

Sauté the wild mushrooms in the remaining olive oil until tender. Spoon the polenta onto warm plate and garnish with the wild mushrooms and a sprig of fresh basil.


16 oz canned stewed tomatoes
2 medium onions, chopped
2 cloves garlic, crushed
1 cup carrots, diced
1 cup celery, diced
1 large zucchini, thinly sliced
16 oz can of kidney beans
6 oz can of tomato paste
1 tablespoon parsley
2 teaspoons salt
1/8 teaspoon pepper
6 cups "beef style" vegetarian broth
1/4 pound spaghetti
1/2 teaspoon ground sage
1 teaspoon dried basil
2 cups shredded cabbage, optional

Place all ingredients except spaghetti in slow cooker; stir, Cover. Turn heat control to LOW; cook 10 to 12 hours. Add spaghetti. Cover and cook 1 hour longer.

(The Manse B&B, Cape May, NJ)

2 cups unbleached flour
2 teaspoon baking powder
2 teaspoon salt
11/2 teaspoon curry powder
11/4 teaspoon pressed garlic
1/4 teaspoon cayenne
1/8 teaspoon black pepper

1/2 grated onion
2 eggs, beaten
1/2 cup milk
1/2 cup oyster liquor

1 cup drained fresh oysters
celery salt

Sift dry ingredients*

Combine next 4 ingredients and stir into dry mixture. Chop oysters coarsely and blend into mixture. Drop by teaspoon into deep canola oil. Cook until brown, turning as you go. Sprinkle with celery salt. Serve hot with toothpicks.


2 tsp. fresh ginger, minced
1 tsp. garlic chopped
1 tsp. sesame oil
4 oz. white mushrooms, chopped
1 green onion, chopped fine
20 oz. ground elk
1 tsp. salt
1 tsp. black pepper

4 tsp. soy sauce
2 tsp. sesame oil
1 tsp. fresh ginger, minced
1 tsp. garlic, chopped

Soft bagels, flat breads or other bread as desired. 4 pieces

4 tsp. sesame seed
lettuce and tomato as needed

Sauté the ginger and garlic in the sesame oil for 1 min. Add the mushrooms and green onions and sauté approximately 1 min longer. Do not fully cook the mushrooms; allow them to retain most of their liquid in order to add moisture to the finished burgers. Remove the mushroom mixture from the heat, spread on a sheet pan and refrigerate until cold.

Combine the cold mushroom mixture with the ground elk, salt and pepper and mix well. Form into 4 patties.

Stir the glaze ingredients together.

Oil the grate of a hot grill. Brush the burger with the glaze and grill to the desired doneness, basting occasionally with the glaze.

Serve each burger open-faced on a toasted bagel or warm flat bread. Sprinkle with sesame seeds and serve accompanied by lettuce leaves, tomato or other garnishes as desired.

(Parkview Medical Center, Pueblo, CO) Serves 1

3 each eggs, beaten (or egg substitute)
3-4 each large shrimp, peeled, deviened and halved
2 Tbsp. Andouille sausage or spicy Tasso ham
1 Tbsp. green onion, sliced
1 Tbsp. tomato, diced
1 Tbsp. parmesan, shredded
salt and fresh cracked pepper to taste
Cajun Spice Mixture:
1 Tbsp. salt
1 Tbsp. pepper
1 Tbsp. cayenne pepper
1 Tbsp. garlic powder
1 Tbsp. paprika
1/2 tsp. oregano, dry, leaf
1/2 tsp. thyme, dry leaf

In a sauté pan, melt the butter. When butter is melted add in the shrimp and sausage or ham. Sprinkle with a little Cajun spice mixture, enough to lightly coat. Sauté until the shrimp are about done. Add in the eggs and stir until they begin to coagulate. Stir in the onions, tomatoes and the cheese. Stir until the eggs begin to look like loose scrambled eggs. Stop stirring and allow the eggs to cook
undisturbed. The eggs will begin to solidify, at that point flip the egg dish or turn with a spatula. Cook for 2 minutes on this side, then remove to plate. Sprinkle with some sliced green onions and a little more parmesan.

(The Mainstay Inn, Cape May, NJ)

3 large eggs
1/2 small onion, coarsely chopped
1 tablespoon all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 1/3 cups half and half
3 tablespoons butter, melted
2 cups fresh corn kernels cut from about 2 ears) or
frozen, thawed
1 deep-dish unbaked pie crust

Preheat oven to 375 degrees F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm.


6 small flounder fillets -- (about 1 1/2 pounds) (or sole)
1/3 cup dry sherry or apple juice
3 tablespoons lemon juice
2 teaspoons finely chopped gingerroot
1 teaspoon vegetable oil
2 teaspoons honey
1/4 teaspoon pepper
2 medium green onions -- chopped (2 tablespoons)
2 cloves garlic -- finely chopped

Spray rectangular pan, 13 × 9 × 2 inches, with cooking spray. Place fish in pan. Mix remaining ingredients; spoon over fish. Cover and refrigerate 1 hour.

Heat oven to 375F. Bake covered 15 to 20 minutes or until fish flakes easily with fork. Yield: 6 servings.


1/2 cup soy sauce
1/2 cup orange juice
1/4 cup catsup
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1/3 tablespoon ground pepper
2 cloves garlic, minced
6 shark steaks, or swordfish or salmon steaks

Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for
2 hours. Remove fish from marinade, reserving marinade. Grill fish over hot
coals 6 minutes on each side or until fish flakes easily when tested with a
fork, basting frequently with marinade. Yield: 6 servings.


4 egg whites
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1 cup canned sweetened coconut
1/4 cup hazelnuts or pecans, finely chopped

Beat egg whites, cream of tartar, and salt to soft peaks in medium bowl. Beat in sugar gradually, beating to stiff, shiny peaks. Fold in coconut; fold in hazelnuts.
Drop mixture by tablespoons onto parchment-or aluminum foil-lined cookie sheets. Bake at 300 degrees until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.

(Torta del Cielo) Many versions of this cake are to be found in Mexico, and especially the Yucatan peninsula where it is used to celebrate weddings, birth-
days, first communions, and just about every other special occasion.

10 eggs, separated
1 1/4 cups (310 ml) sugar
1 tsp (5 ml) vanilla extract
A pinch of salt
8 oz (225 g) blanched almonds, ground to a fine powder in an electric blender or
food processor
1/2 cup (125 ml) cake flour
1 tsp (5 ml) baking powder
Powdered (confectioner's) sugar for garnish

Beat the egg yolks and sugar until they are thick and lemon colored and form a ribbon when lifted from the bowl. In another bowl, beat the egg whites and salt until stiff peaks form. Sift the ground almonds, flour, and baking powder into the yolk mixture and stir to combine. Fold the yolk mixture into the egg whites just enough to incorporate them - do not over mix. Line the bottom of a 10-inch (25
cm) spring-form pan with lightly greased wax paper or parchment - do not grease the sides. Pour the batter into the pan and bake in a preheated 375F (190C) oven for 50 minutes, until a toothpick inserted in the center comes out clean. Invert onto a wire rack and allow to cool completely. Remove from the pan, peel off the wax paper, and invert onto a serving platter. Dust with powdered sugar before serving. Serves 8 to 12.

Yield: 6 Servings, approx. 4 ribs each

salt and pepper, to taste
1 tbsp. crushed red pepper flakes
2 pork back ribs, 3-4 lbs. each
1 pint white vinegar

5 oz. onion, chopped coarse
3 garlic cloves
4 oz. green bell pepper, chopped coarse
1pt. plum tomatoes, canned
8 fl. oz. Red Devil hot sauce
10 oz. brown sugar
2 fl. oz. lemon juice

Combine the salt, pepper, and red pepper flakes. Rub this mixture over both sides of the ribs, coating them well.

Place the ribs in a non-reactive pan and add the vinegar. Cover and refrigerate several hours or overnight.

Uncover the ribs, turn them presentation side down and bake in 375º F (190ºC) oven for 1-1/2 hours.

Remove the ribs from the liquid and place on a clean sheet pan, turning them so that the presentation side is up. Increase the oven temperature to 400ºF (200ºC) and bake for an additional 30 minutes.

Prepare the sauce by puréeing then onions, garlic, bell peppers and tomatoes in a food processor or blender. Pour this mixture into a non-reactive saucepan and add the remaining sauce ingredients.

Simmer the sauce over low heat until it thickens, approximately 15 to 20 minutes.

Brush the ribs with the sauce and serve additional sauce on the side. Serve with Coleslaw and Baked Beans.


1 pt. fresh berries
4 oz. granulated sugar
2 oranges, juice and zest
3 oz. honey
1 cinnamon stick
3 tbsp. brandy

Select an assortment of fresh Huckleberries

Place the berries and sugar in a non-reactive saucepan. Add the juice of two oranges. Bring to a simmer over low heat; cook until the berries are soft but still intact.

Strain the mixture, saving both the berries and the liquid. Return the liquid to the saucepan. Add the finely grated zest from one orange, the honey, cinnamon and brandy.

Bring to a boil and reduce until the mixture thickens enough to coat the back of a spoon. Remove from the heat and cool to room temperature.

Gently stir the reserved fruits into the sauce, cover and chill.

(6 servings)

3 cups fresh or frozen huckleberries
1 cup sugar, (scant)
1/2 tsp. almond extract
1 cup grated apple
2 tbsp. flour
1 dash of salt
1 pastry for double crust pie

Measure ingredients into a two-quart mixing bowl and mix well. Pour into unbaked pie shell. Cover with top crust and bake @ 375 degrees for about one hour or until nicely browned. Makes one 9" pie.


1 small head of cabbage (1 1/4 lb.)
2 tablespoons butter or margarine
4 teaspoons all-purpose flour
3/4 - 1 cup chicken broth
5 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
3 Tablespoons grated Parmesan cheese

Cut cabbage into shreds 1/4 inch thick. Bring 1-inch of lightly salted water to a boil in a 4-qt. pot; add the cabbage. Cover & cook for 5 minutes, or until crisp-tender. Drain and return to the pot.

Melt the butter in a 1-qt pan. Mix in the flour and cook, uncovered, over low heat for 2 minutes., stirring constantly. Gradually stir in the chicken broth. Cook, uncovered, over moderate heat, stirring constantly, for 3 minutes., or until liquid becomes smooth and thick. Stir in the lemon juice, salt, and pepper. Pour the sauce into the cabbage and mix lightly. Top with cheese, and serve immediately.


1 mango, julienned
1/2 cup carrots julienned
1lb. jicama peeled and julienned
1 red bell pepper julienned
1 jalapeno, diced
1/4 cup fresh chopped cilantro
1/2 cup fresh lime juice
salt and pepper, to taste

Thoroughly combine all ingredients in a large mixing bowl and refrigerate until serving. Will stay crisp for 1-2 days.


1 pkg. Duncan Hines butter cake mix
1 (4 ser. size) instant vanilla pudding
4 eggs mix
1 (8 oz.) carton sour cream
1/2 cup vegetable oil
1/4 cup water
1/2 cup chopped nuts
1 (6 oz.) pkg. chocolate chips

Combine first six ingredients and mix well. Fold in chocolate chips and nuts. Turn into greased and floured 10" tube pan. Bake at 350* for 50 to 60 minutes or until cake tests done. Cool in pan for 15 minutes. Turn out on rack and cool completely. This cake keeps well for several days--if it isn't eaten immediately.


2 cups boiling water
1 cup dry rolled oats
1 pkg yeast
1/3 cup warm water
1 tablespoon salt
1/2 cup honey
1 egg
2 tablespoons molasses
1 teaspoon vinegar
2 cups whole wheat flour
4 to 5 cups white flour

In a large bowl pour the boiling water over top of the oats and let sit for 30 minutes. While this sets, dissolve the yeast in the warm water. To the oat mixture add the salt, honey, egg, molasses, vinegar and the yeast mixture. Stir in the whole wheat flour, then gradually add enough of the white flour so the dough can be kneaded, (it will be slightly sticky). Turn out on to a floured board and knead 5 to 10 minutes. Place dough in a greased bowl and turn to grease other side, cover and let rise until double, about 1 hour. Punch down, divide into 2 loaves and place in greased loaf pans, cover and let rise again for about 45 minutes. Bake at 350 degrees F for 25 to 30 minutes. Makes 2 loaves.


Mix together:
1 1/2 cups whole wheat flour
1/2 cup soy flour
1 teaspoon salt
1/4 cup sesame seeds, ground
2 teaspoon baking powder
In another bowl beat with an electric mixer:
1-2 eggs (2 eggs make lighter muffins)
1/2 cup yogurt or buttermilk
1/4 cup oil
1/2 cup honey
1 tablespoon orange peel, grated
juice from 2 oranges

Pour the mixture into the dry ingredients and stir just enough to moisten them. Fill muffin tins 2/3 full and bake at 350(F) about 20 min. or until muffins are golden. This fairly sweet muffin goes well with a light meal.

Kosher for Passover
7 ounces bittersweet chocolate
Butter (or margarine) and sugar for coating pans
1-3/4 sticks unsalted butter (use margarine if you want to make it pareve)
5 large eggs, separated
1-tablespoon imitation vanilla extract or vanillin sugar
3/4 cup white sugar
Pinch salt
2 tablespoons cocoa powder
Preheat oven to 350 degrees. Prepare soufflé dishes by brushing them with melted butter (or margarine) and coating them with sugar. Melt chocolate and butter together over a double boiler until melted. Cool. Transfer to a medium sized bowl and whisk in egg yolks and vanilla. Sift in sugar, salt and cocoa powder while continuing to whisk. Whip egg whites to soft peaks in a separate bowl. Fold 1/3 into chocolate mixture, then follow with rest of whites. Pour into prepared soufflé dishes. Bake 30 minutes on lower rack of oven. Serve with raspberry sauce, whipped cream or ice cream.
(Angel of the Sea B&B, Cape May, NJ)

3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups sugar
1 tsp. salt
1-1/2 cup cooking oil
1 8-oz. can crushed pineapple
1/2 tsp. vanilla
3 eggs
2 cups diced banana
1 cup chopped pecans (optional)

Combine all ingredients in a large mixing bowl starting with dry and ending with bananas (or nuts.) Stir until mixed, but do not over beat. Pour into a greased and
floured tube pan. Bake at 325 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Serves 12.


3 tomatoes
1 fresh pineapple
1 fresh papaya
1 bunch green onions, sliced
1 bunch fresh cilantro, chopped
2 jalapenos, seeded, minced
3 tbsp. lemon juice
1 tsp. garlic, chopped
2 tsp. salt

Core and dice the tomatoes. Peel and dice the pineapple. Peel, seed and dice the papaya. Combine all ingredients and chill well.


2 lbs. potatoes, all purpose
3 eggs, beaten
4 oz. onions, minced
2 oz. flour
1 tbsp. baking powder
nutmeg, to taste
salt and pepper, to taste
4 fl. oz. vegetable oil

Peel and coarsely grate potatoes.

Transfer the grated potatoes to a bowl and add the beaten eggs, onions, flour and baking powder. Season with nutmeg, salt and pepper. Blend well.

Heat the oil. Form the potato mixture into 12 uniform-sized pancakes and pan-fry them until tender, turning once when well browned on the first side. Remove them and drain well.

Kosher for Passover (8 -10 servings)
This is a beautiful Sephardic layered vegetable dish that can be made with meat, or as a vegetable side dish to serve at your Seder.
12 matzahs
1-cup olive oil
1 lb. ground beef (to make it vegetarian leave out the meat)
Salt and freshly ground pepper to taste
1 1/2 lbs. onions, thinly sliced
2 cans artichoke hearts
6 cloves garlic
3/4 tsp. minced rosemary, or 1 tsp. dried
3/4 tsp. minced sage, or 1 tsp. dried
1 lb. fresh spinach, cleaned, stemmed, and steamed, then squeezed dry
1/2 tsp. nutmeg
1 lb. mushrooms, sliced
6 large eggs
3 lemons, juiced (or 1/2 cup juice)
1-cup pareve beef or vegetable broth
Roasted peppers
Cover the matzahs with water and let sit until wet and almost crumbling.
Warm 1 Tbsp. of the olive oil and sauté the ground beef, stirring until brown. Season with salt and pepper. If using vegetarian substitute, sauté but do not season (it is pre-seasoned). Set aside.
Sauté the onions in 1/4 cup of the olive oil. Drain and set aside.
Cut artichokes in halves. Sauté in 1/4 cup olive oil with 2 cloves of garlic, rosemary, sage and salt to taste.
Lastly, sauté the mushrooms in 1/4 cup olive oil, using two more cloves garlic and salt to taste.
Grease a 9" x 13" deep baking dish and cover the bottom with meat or meat substitute (if using). Cover with a layer of 3 matzahs. Don't be upset if the matzahs fall apart; it won't make a difference.
Cover with onions. Layer 3 more matzahs on top, then artichokes, spinach, and mushrooms.
Beat together the eggs and lemon juice, and pour over the top of the dish. Add enough broth to moisten well.
Bake in a preheated 400-degree oven for about 30 minutes or until set. Serve warm with tomato sauce on the bottom of plate (optional) and sprigs of fresh herbs on top.
Yield: 8 Servings, 6oz. each

1 pork loin, boneless, 3lb.
salt and pepper, to taste
6 fl. oz olive oil
6 fl. oz. orange juice
2 tbsp. lemon juice
4 oz. green onions, sliced
4 oranges
flour, as needed for dredging
12 oz. red bell pepper, julienne
4 fl. oz. grand Marnier
1 pt. demi-glaze

Season the pork with salt and pepper and marinate overnight in 4 fluid ounces of the olive oil, 4 fluid ounces of the orange juice, 1 tablespoon of the lemon juice and 2 ounces of the green onions.

Zest the oranges. Blanch and refresh the zest. Peel and section the oranges. Cut the pork into 3-ounce medallions and pound lightly.

Dredge the medallions in flour seasoned with salt and pepper.

Sauté the medallions in the remaining olive oil until done, approximately 5 minutes. Remove from the pan and reserve.

Add the bell peppers and remaining green onions to the pan and sauté lightly. Remove the pan from the flame and deglaze with Grand Marnier.

Add the demi-glaze, orange zest, and remaining orange and lemon juices. Adjust the seasonings.

Serve two medallions of pork per portion with sauce. Garnish with the orange sections.

(Sea Crest by the Sea B&B, Spring Lake, NJ)

2 cups (partially cooked) seafood, cut in bite-size pieces (crab, shrimp, lobster)
1 cup fine bread crumbs
1 cup light cream
1 1/2 cups mayonnaise
3 hard cooked eggs, chopped fine
1 tbsp parsley, finely chopped
1 tbsp onion, finely chopped
1/2 tsp salt

Mix all ingredients gently in a large bowl. Cover and refrigerate overnight. Remove from the refrigerator several hours before serving. Place in a greased 2-quart casserole or baking dish, and bake in a preheated 350 degree oven for 30 minutes, until bubbly and browned. Six servings.


1 medium head romaine or iceberg lettuce, shredded
1 cup chopped celery
1 cup coarsely chopped green pepper
1 cup green onion-green and some white section, thinly sliced
1 10-ounce package frozen peas, thawed with cold water
4 hard-cooked eggs, sliced
1 cup mayonnaise (I use light)
1/2 cup sour cream or low fat yogurt
1-1/2 tablespoons sugar
1-3/4 cups cheddar cheese, grated
8 strips bacon, cooked, drained and crumbled

Place lettuce in bottom of large bowl or 13x9x2 pan. In layers, add celery, peppers, onion, peas and eggs. Mix together mayonnaise, sour cream and sugar. Spread on top. Top with cheese and bacon. Refrigerate overnight.


3 Tbsp. olive oil
5 cloves garlic, chopped
1 lb. Large shrimp, peeled and deveined
1/4 cup fresh lemon juice (about 2 lemons)
salt and freshly ground black pepper
2 Tbsp. unsalted butter
1/4 cup fresh parsley, chopped
1/2 lb. Mixed baby greens
1/4 cup crumbled Gorgonzola, or other blue cheese
Lemon wedges, for garnish

Place oil and garlic in a large sauté pan. Turn heat to low. Cook garlic for 2 minutes, stirring occasionally. Do not let garlic brown. Turn heat to high and add shrimp to pan. Add 2 Tbs. lemon juice, scraping any bits from the bottom of the pan. Season with salt and pepper. Cook for 2 minutes. Remove shrimp from pan and set aside.

Deglaze pan with remaining lemon juice. Add butter to pan and stir until melted. Taste sauce and season with salt and pepper. Return shrimp to pan. Add parsley and toss in mixture to coat shrimp. Remove from heat. Place greens on plates. Spoon shrimp and sauce over greens. Sprinkle with Gorgonzola and serve. Garnish with lemon wedges.


8 cups creamy mashed potatoes
3/4 cup pimento-stuffed olives, chopped
3/4 cup Celery, finely diced
3/4 cup green onions with a bit of the tops, chopped
1 tsp. salt
white pepper, to taste
3/4 cup mayonnaise or salad dressing
2 Tbsp. cider vinegar

Blend all together. Serve warm or chill to serve cold.


1 cup sour cream
1 plum tomato, diced
2 fresh Serrano chilies, diced
1/4 cup scallions, chopped
1/2 cup feta cheese, crumbled
1 tsp. cumin seeds, toasted and crushed with mortar and pestle
Pinch of salt
Tortilla chips

Combine all ingredients except tortilla chips and mix well. Chill until ready to serve.


3 oz. onion, medium diced
2 tsp. garlic, chopped
1 oz. clarified butter
1-1/2 lbs. frozen chopped spinach, thawed
1 lb. artichoke hearts, canned, chopped, coarse
1 qt. cream sauce
2 tsp. Worcestershire sauce
salt and pepper, to taste
Tabasco sauce, to taste
6 oz. parmesan cheese, grated

Sauté the onion and garlic in the butter until tender, without coloring. Add the spinach and sauté until hot.

Add the artichoke hearts, cream sauce, Worcestershire and 4 oz. of the Parmesan cheese. Mix well. Season with salt, pepper and Tabasco.

Transfer the dip to a half hotel pan. Top with remaining 2 oz. of Parmesan cheese and bake at 350 degrees until hot and browned on top, approx. 20 minutes.


1 lb. asparagus
6 oz. shiitake mushrooms, fresh
1tbsp. vegetable oil
1tbsp. sesame oil
2 tsp. garlic, chopped
2 oz. oyster sauce
crushed red chilies, optional, to taste

Wash the asparagus, trim the ends and slice on the bias into 1-to 2 inch pieces.

Wash the mushrooms, trim off the stems and slice the caps into * inch thick slices

Heat the oils in a wok or a sauté pan. Add the garlic and stir fry for a few seconds. Add mushrooms and asparagus and stir-fry for 1minute more.

Add the oyster sauce and crushed chilies (if used) and continue to stir-fry until the asparagus is nearly tender, approximately 3 minutes.


2 lbs. russet potatoes, peeled, large dice
2 oz. whole butter melted
6 fl oz. milk, scalded
2 tsp. truffle oil
salt and pepper, to taste
1tbsp. chopped garlic

Simmer the potatoes in salted water until tender. Drain well.

Whip the potatoes on high for 30 seconds. Scrape the bowl and whip for an additional 30 seconds, eliminating all lumps. Add the butter and mix well on low speed. Add the truffle oil and season with salt and pepper.

Makes 16- 3" pancakes

Serve these with fresh fruit, fruit preserves, or maple syrup.

1/2 cup whole wheat flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt (optional)
1 small ripe banana, mashed
2 tablespoons brown sugar
1 tablespoon vinegar
1-1 1/4 cups soymilk or rice milk

Stir the flour, cornmeal, baking powder, baking soda, and salt together in a mixing bowl. In a separate bowl, combine mashed banana, brown sugar, vinegar, and 1 cup of soymilk or rice milk.

Add to the flour mixture and stir just enough to remove lumps & make a pourable batter. Add a bit more soymilk if the mixture seems too thick. Preheat a nonstick skillet or griddle. Spray lightly with vegetable oil spray. Pour small amounts of batter onto the heated surface and cook until the tops bubble. Turn with a spatula and cook the other side until golden brown, about 1 minute. Serve immediately.


1 1/2 cups Pillsbury's Best Whole Wheat Flour
1 tablespoon brown sugar
1/4 teaspoon salt
1/2 cup margarine or butter
1/2 cup dairy sour cream

1 cup prepared mincemeat
3/4 cup chopped peeled apple (1 small)
1/4 cup sugar
1/4 cup chopped dried apricots

1/2 cup powdered sugar
2 teaspoons lemon juice (2 to 3 tsp)

Heat oven to 375F. Grease large cookie sheet. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, brown sugar and salt. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Stir in sour cream, mixing lightly with fork. (Dough may be crumbly.) Divide dough in half; shape each into a ball. Flatten balls; smooth edges. Roll each ball lightly on well-floured surface to 16x8-inch rectangle; cut each into four 8x4-inch rectangles,
forming 8 rectangles.
In small bowl, combine all filling ingredients. Place about 1/4 cup filling on 1 end of each small rectangle. Fold pastry in half over filling; press edges with fork to seal. Cut slits in several places on top of each pastry square. Place on prepared cookie sheet. Bake at 375F for 15 to 25 minutes or until golden brown. Cool slightly. Combine glaze ingredients; drizzle over each pastry square. Serve warm or cool. 8 pastries.


3 teaspoons Active Dry Yeast
1 teaspoon honey (necessary)
1 1/8 cups warm water (112 degrees F)
2 1/4 cups whole wheat flour (fine ground)
1/2 cup whole wheat flour (rough ground)
1 teaspoon salt

Add yeast and honey to warm water in a medium-size bowl and let stand until foamy, about 5 minutes. Combine the flours and salt in a large mixing bowl. Pour yeast mixture into center and stir until dough can be gathered into a ball. Knead dough on a floured board until smooth. Place dough in a large, lightly oiled bowl. Cover with a damp towel and place in a dry, draft-free place for 1-2 hours or until dough has doubled in size. Punch down dough; place on lightly floured board. Divide dough into 12 equal pieces. Shape into circles and place on nonstick cookie sheets. Allow to rest, covered with damp towel for 30 minutes. On lightly floured board, roll out each piece of dough to a circle, about 5 inches in diameter. Place on cookie sheets and let stand about 30 minutes. Preheat oven to 500 degrees F, and bake on middle rack for 5 minutes. Remove pitas from cookie sheets and let cool on rack. Store in airtight container in refrigerator.








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