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

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Recipes from Spike & Jamie

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Contents Disk 392

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).



APPLESAUCE BAR COOKIES
BARBECUE SAUCE FOR DIABETICS
BEEF TACO CASSEROLE
BISCUIT INFORMATION
BROCCOLI-POTATO FRITTATA
BURN-YOUR-FINGERS MUSSELS
BUTTERFLIED LEG OF LAMB À LA PROVENÇAL
CARAWAY WHITE BREAD
CARROT AND TURNIP FLUFF
CHEDDAR and ROASTED GARLIC BISCUITS
CHEDDAR, CHORIZO AND EGG TOSTADAS
CHICKEN ENCHILADA CASSEROLE
CHICKEN GAN EDEN
CHICKEN IN RED WINE VINEGAR SAUCE
CHICKEN IN WINE SAUCE
CHICKEN PASTA PANCAKES
CHICKEN TACO MEAT
CHICKEN WITH VEGETABLES AND PEANUT
CITRUS CAKE
COCONUT CREAM CARAMEL WITH RUM
CORNMEAL COOKIES
CRANBERRY PEACH COBBLER
CRANBERRY PORK CHOPS
CRUMBED SHRIMP WITH SHERRY
EAST BAY CRAB STRATA IMPERIAL
FIELD AND STREAM STUFFED BURGERS
FILLET OF FISH SANDWICH
GRAPENUT(r) BARS
HERBED VINEGAR
HONG KONG ORANGE CHICKEN
IMBUYA OMELET
LADYFINGER LEMON DESSERT
LEMON BLACK PEPPER CORNMEAL COOKIES
LEMON CORNMEAL COOKIES
LIME MARINATED MAHI MAHI SANDWICH
MACARONI, CHEESE AND TOMATOES
MAPLE GLAZED HAM
MARSHMALLOW BUMPIES
MATZAH BREI
MEATLESS TAMALE PIE
MEXICAN CASSEROLE
MOLDED CRANBERRY FRUIT SALAD
MRS. ARNOW'S FAMOUS POT ROAST
NIÇOISE POTATO SALAD WITH TINY GREEN BEANS
NTOMO KRAKRO
OPEN FACE APPLE TART
ORANGE-GLAZED HAM WITH RAISIN SAUCE
PÀTES AUX PISTOU À LA MERENDA
PISTOU
POPEYE'S RED BEANS AND RICE
POPPYSEED DRESSING FROM PRETTY LAURI
POTATO TARTS
RASPBERRY VINEGAR
RICH WHITE BREAD
ROYAL HIBERNIAN BROWN BREAD
SALMON WITH HORSERADISH "CREAM"
SPICY RYE BREAD
SPINACH DIP
STEWED CANE RAT
STIR-FRIED PRAWNS AND ASPARAGUS
TOAD IN THE HOLE WITH ONION GRAVY
TURKEY CUTLETS
WHOLE WHEAT FIBER-RICH BREAD


APPLESAUCE BAR COOKIES

1 3/4 cups sifted cake flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/8 tsp cloves
1/2 tsp salt
1/4 cup margarine
3/4 cup sugar
1 egg
1/2 cup unsweetened applesauce
1/2 cup raisins

Preheat oven to 375 F. Prepare bottom of a 11 x 7 inch pan with vegetable pan coating. Sift together flour, baking soda, spices and salt. Cream together margarine and sugar. Add egg to margarine mixture and beat until light and fluffy. Alternately add the dry ingredients and applesauce, stirring just enough to blend well. Add the raisins. Turn into the prepared pan and bake about 30 minutes. Let cool for 10 minutes then cut into 24 squares.

BARBECUE SAUCE FOR DIABETICS

4 tablespoons lemon juice
dash of red pepper flakes
2 tablespoons of cider vinegar
1 cup of low-calorie catsup
1/2 cup water
3 tablespoons of Worcestershire sauce
dash of lemon pepper
1 1/2 teaspoons mustard
non-nutritive sweetener equal to 1/2 cup sugar
1/2 teaspoon salt

Mix all ingredients well- Makes 2 cups.

BEEF TACO CASSEROLE

12 thinly sliced sandwich steaks
1/4 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
11 oz can tomato soup
14 oz can chili beans
1/3 cup sliced olives
1/2 cup chopped onions
1 cup grated cheddar
bag of corn chips

Preheat the oven to 375° F. Break 12 thinly sliced sandwich steaks into a skillet, cook and toss until browned without overcooking. Season with 1/4 tsp. of salt, pepper and 1/2 tsp. of chili powder. Add one (11 oz.) can of tomato soup and one (14 oz.) can of chili beans. Cook slowly for a few minutes to heat and blend the flavors. Spread a (10-1/2 oz.) package of corn chips in a baking dish, pour the steak mixture over the chips, top with 1/3 cup of sliced ripe olives, 1/2 cup of
chopped onions and one cup of grated cheddar cheese. Bake in the oven until the cheese melts, and serve piping hot.


BISCUIT INFORMATION

Biscuits enjoy a venerable reputation on many breakfast tables throughout the South, and everywhere in a sweetened version for strawberry shortcake.

This simple flour, shortening and baking powder mixture is extraordinarily versatile. A few tips for handling dough:

* Excess handling will result in tough biscuits, so once you roll out the dough, cut as many biscuits as possible without rerolling.

* Biscuits don't have to be round, or for that matter, they don't all have to be the same shape. You can bake the biscuit scraps from rolling out "as is". Watch smaller pieces carefully to prevent over-browning.

* If you don't have a biscuit cutter, use an emptied and cleaned 6-oz. tuna can, with both ends removed. Or simply cut biscuit dough with a sharp edge.

* Dip biscuit cutter in flour to keep the dough from sticking.

Whether you make your own biscuit dough from scratch or use a buttermilk baking mix, there are many variations possible for creative baking:

* Substitute broth for the liquid in any biscuit recipe-for example, use beef broth and add chopped chives for biscuits to serve with meat loaf or roast beef.

* Use light cream instead of milk for a rich biscuit.

* Brush tops of biscuits with a little melted butter and cinnamon sugar before baking.

* Incorporate grated cheese, minced onion and herbs to biscuit dough before baking.

* Add a tablespoon of sugar, dash of nutmeg and orange zest to dough and use orange juice for the liquid when baking biscuits for berry shortcakes.
These tips are from Swanson.

BLUEBERRY CREAM CHEESE POUND CAKE

1 (18.25 ounce) package yellow cake mix
1/4 cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups blueberries

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.

In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in blueberries. Pour
batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a
wire rack and cool completely.

BROCCOLI-POTATO FRITTATA
YIELD: 2 to 4 servings

For bread-crumb topping:
2 cloves garlic, peeled
3 slices leftover bread, tough crusts removed (for 1 1/2 cups crumbs)
1 1/2 teaspoons olive oil
1 1/2 teaspoons Italian parsley leaves, optional
1 1/2 teaspoons basil leaves, optional

For filling:
4 large eggs, beaten
1/4 cup milk or reduced-fat sour cream
1/4 cup freshly grated Parmesan cheese
3 small red potatoes, cooked and sliced into 1/4-inch rounds
1 large spear cooked broccoli, florets cut off, stalk julienned
Salt
Ground black pepper
2 teaspoons olive oil
1/2 cup grated Provolone or a combination of mozzarella and Cheddar cheese

To prepare topping: Fit steel blade in food processor. With motor running, drop garlic down feed tube; process until garlic is minced.

Tear bread into large pieces; place in food processor. Pulse to make fine crumbs. You should have 1 1/2 cups crumbs.

Add oil and herbs. Pulse, then run the machine until the herbs are finely chopped. Set aside.

To prepare filling: Preheat broiler. Combine eggs, milk and Parmesan; whisk well. Stir in the potatoes, broccoli, salt to taste and lots of pepper. Set aside.

Heat oil over medium heat in a nonstick, ovenproof 8- to 9-inch pan.

When the pan is hot, add egg mixture and reduce the heat to medium-low. Cook until the bottom and edges of the frittata are nearly firm and the center and surface are starting to set. Sprinkle with Provolone, then with bread crumbs.

Quickly transfer skillet to broiler; broil until top is lightly browned, 1 to 3 minutes, watching carefully. Remove from broiler, loosen edges and slide onto a serving plate. Cut into wedges; serve immediately.

BURN-YOUR-FINGERS MUSSELS
Makes 6 servings


2 pounds fresh mussels (or tiny clams [cockles] or scallops in their shells)
freshly ground black pepper
1/4 pound unsalted butter to melt for dipping
Juice of 1 lemon
2 teaspoons freshly ground black pepper
Fresh lemons cut into wedges

Just before you prepare this dish, scrub the shellfish thoroughly and rinse them with several changes of cool water. Pull the beards off the mussels. (If you do this in advance, they will die and spoil)

Discard any of the mussels that you can't encourage to close their shells. (They are already dead!)

If you are using clams or scallops, you will not have to worry with the beards. Just scrub each piece, discarding any that won't close, and proceed with step 2.

Heat a large cast iron skillet over high heat. Use no fat at all. When a few drops of water sizzle in the skillet and vaporize, you're ready to cook the mussels.

Put all the mussels into the pan and start shaking it at once. The mussels should begin to open immediately. Keep shaking the pan until all of them have opened.

If the pan becomes completely dry, sprinkle a few drops of water to moisten it. When all the mussels are opened, grind some fresh black pepper on them and bring the pan right to the table.

For the dipping sauce, melt the unsalted butter and stir in the fresh lemon juice and freshly ground pepper. Garnish the platter with freshly cut lemon wedges.

Teacher's Tips:

Although mussels are native to the cold waters off Brittany, they are a favorite all over France. Their flavor can be more assertive than clams and some oysters, and they're not eaten raw, but if you like shellfish, you should get to know them because (a) they're delicious; (b) they're plentiful in this country -- found all along the New England coast as well as from Northern California to Washington State; (c) they're the one great shellfish bargain left in the market.

When your shellfish are very fresh, they are so sweet! They need no added salt because they are naturally salty, and eating them this way brings out all the wonderful briny flavor.



BUTTERFLIED LEG OF LAMB À LA PROVENÇAL
By Chef June Jacobs - not written by Spike -
This is one of the most delicious and spectacular dishes you can cook on your grill. Your guests will be totally wowed by how fabulous it tastes, and you will love how quickly it cooks. (Leftovers make great sandwiches.) Makes 8 servings

1 Leg of Lamb, trimmed and boned (approximately 5 pounds trimmed weight)
(Be sure to ask your butcher to remove the fell.)

Marinade:
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh marjoram leaves
3 cloves garlic
4 tablespoons extra-virgin olive oil
1 lemon, juice and zest
sea salt and freshly ground black pepper to taste

Coarsely chop leaves and garlic. Add lemon zest and mix with oil and juice of the lemon. Add salt and pepper. Rub lamb well, all over.

Wrap in plastic, and marinate at least 1 hour. (You can let it sit up to three hours in the refrigerator.)

Grill over rosy red coals, or an electric range top grill, for 45 minutes (to 130 degrees F. internal). Or, you may roast it in the oven--375 degrees F. for 20 to 25 minutes, then slide under the broiler 2 minutes (to 125 degrees F. internal) to achieve that crusty grilled look. Let sit at least 10 minutes before carving.

Wine Tip: Although Bordeaux-style wines traditionally pair with lamb, and are suggested on many food-and-wine pairing charts, I think the garlic and the grilling indicate a more robust wine. A Provençal-style syrah-based red, a Côtes-du-Rhône, or a chewy Zinfandel (such as Shenandoah) from California are more worthy companions to this flavorful roast.

CARAWAY WHITE BREAD

4 cups (1 L) bread or all-purpose flour
2 packages (2 Tbs, 30 ml) dry yeast
2 tsp (10 ml) sugar
3/4 cup (180 ml) hot milk
2 eggs at room temperature
8 Tbsp (120 ml) butter at room temperature
2 tsp (10 ml) salt
1 Tbsp (15 ml) caraway seeds
Cornmeal for preparing the baking sheet

Combine 3 cups (750 ml) of the flour with the yeast and sugar in a large mixing bowl. Form a well in the center and pour in the hot milk. Using a wooden spoon or the flat beater attachment of an electric mixer, beat to form a batter. Beat in the eggs one at a time, followed by the butter and salt. Continue working by hand or with the beater, adding more flour, until it forms a rough ball in the bottom of the bowl. Add room-temperature water to cover the dough by 2 inches (5 cm). Allow the dough to rise until it floats to the surface of the water, about 1 hour. Remove the dough from the water and pat dry with paper towels. Place the dough on a floured work surface and knead, adding more flour as necessary and working in the caraway seeds, until it forms a smooth, elastic dough, about 10 minutes. Form the dough into a round ball about 8 inches (20 cm) in diameter and place on a baking sheet that has been dusted with cornmeal. Cover with a tent of foil, making sure the foil doesn't touch the dough, and allow to rise until doubled in volume, about 35 minutes. Remove the foil tent and bake in the center of a preheated 375F (190C) oven for about 1 hour. Spray the loaf lightly with water twice during baking. The bread is done when it makes a hollow sound
when tapped on the bottom. Allow to cool on a wire rack before serving. Makes 1 large loaf.

CARROT AND TURNIP FLUFF
MAKES: 4 servings

1 medium turnip, peeled and quartered
4 carrots, peeled and sliced
2 tablespoons butter
1 tablespoon honey
2 tablespoons uncooked Cream of Wheat cereal
Put turnips and carrots in a large saucepan with water to cover.

Bring to a boil over high heat and cook until vegetables are soft.

Drain vegetables and return to pan. Mash with butter, honey and Cream of Wheat. Place in a greased 2-cup casserole. (Can be prepared to this point ahead of time and baked just before serving.) Bake in a preheated 400-degree oven 20 minutes. Serve with a spoon.

CHEDDAR and ROASTED GARLIC BISCUITS

5 cups all-purpose baking or buttermilk biscuit mix
1 cup shredded Cheddar cheese
1 can (14 oz.) Seasoned Chicken Broth with Roasted Garlic

Preheat oven to 450 degrees F.

Mix baking mix, cheese and broth to form a soft dough. Drop by spoonfuls onto ungreased baking sheets, making 24.

Bake for 10 min. or until golden brown. Serve hot. Makes 24.

For Italian Herbed Biscuits, substitute 1 can (14 oz.) Swanson(R) Seasoned Chicken Broth with Italian Herbs for Swanson(R) Seasoned Chicken Broth with Roasted Garlic.

Baked biscuits can be frozen. To reheat, wrap loosely in aluminum foil. Heat in 375 degrees F. oven for 10 min. or until hot.


CHEDDAR, CHORIZO AND EGG TOSTADAS
MAKES: 6 servings

6 ounces chorizo
6 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon butter
6 prepared tostada shells
2 cups (8 ounces) shredded cheddar cheese
1 medium tomato, diced
1/3 cup chopped fresh cilantro

Heat oven to 375 degrees.

Remove chorizo from casing and cook in large nonstick skillet over medium heat four to five minutes, breaking up meat with a fork. Remove from skillet and set aside.

Combine eggs, salt, pepper and 1 tablespoon water. In same skillet, heat butter over medium heat. Add egg mixture and cook until scrambled.

Place tostadas on a large baking sheet. Divide scrambled eggs among tostadas. Spoon chorizo over eggs. Sprinkle with cheese, tomatoes and cilantro. Bake until cheese is melted, about five to eight minutes.

CHICKEN ENCHILADA CASSEROLE

5 lbs chicken (skinless and boneless parts are easiest)
1 or 2 large onions, quartered
2 stalks celery
water to cover
2 or 3 onions, diced
2 cloves garlic, minced
2 Tbsp oil (or a little more)
1 Tbsp cumin
2 large cans green Enchilada Sauce (plus 1 small can if making 4 pans)
1 lb shredded Jack cheese
3 1/2 dozen corn tortillas
1/4 cup flour

The night before, put the onions, celery and chicken into a large pot, cover with water and bring to a boil. Reduce heat, cover the pot and simmer until the chicken is tender. Take the chicken out of the broth and let cool. When cool enough to handle, pull the meat off the bones (if not using boneless parts), shred it and set aside (refrigerate if not using immediately.)

DO NOT THROW OUT THE BROTH FROM COOKING THE CHICKEN. You will need it later in the recipe. It makes a great broth for soup and it freezes well.

Sauté the onion in the oil until it goes limp, then add the garlic and cook until tender. Add cumin, flour, shredded chicken and 2 or 3 cups of the reserved broth. Stir over low heat until mixture thickens. Taste for seasoning, salt, white pepper, additional cumin and adjust seasoning. Set aside.

Grease (or use cooking spray) two 9x13 pans or four 8" or 9" square pans. You will need the extra can of green chili sauce if you make 4 small pans of enchiladas. (Eat one and freeze 3. Thaw before baking.)

Bring the 2 cans of green Enchilada Sauce to a boil in a skillet. (If your skillet will only hold one at a time, just use one and add the other one later.) Dip the tortillas in the simmering enchilada sauce until the soften (about 1 - 2 minutes). Put about 1/2 cup of enchilada sauce in each pan. Put about 1/4 to 1/3 cup chicken mixture in each tortilla and roll up. Repeat until pan is full. Pour remainder of green enchilada sauce evenly over both casseroles. Either cover with aluminum foil and refrigerate until the next day or cook immediately.

From refrigerator, put the covered casseroles in a cold oven and set temperature at 350 degrees. Cook for about 1 1/2 hours or until hot and bubbly. Then cover with grated cheese and bake until cheese melts and just begins to brown, 5 to 10 minutes.

If cooking immediately, cover with aluminum foil and put in a preheated 350 degree oven. Cook for 55 minutes or until hot and bubbly. Then cover with grated cheese and bake until cheese melts and just begins to brown, 5 to 10 minutes.

CHICKEN GAN EDEN
(by Rebbetzin Devorah Eisenbach)

1 chicken
1/4 cup oil
2 tbsp. potato starch (optional)
1/4 tsp. cinnamon
2 tbsp. honey
1 cup orange juice
2 oranges, cut into sections

Cut up chicken into serving pieces. Brown pieces in oil. Remove chicken. Put potato starch, spices, and honey into pan. Mix. Add orange juice and chicken. Cover and simmer until tender. Add orange sections.

CHICKEN IN RED WINE VINEGAR SAUCE
from Chef June - not written by Spike
I include this divine Lyonnaise dish in a class I have taught many times featuring four (and sometimes five) chicken dishes from different parts of France. Many of my students are put off by the title of the recipe, but when the class is over, they almost unanimously declare this dish to be their favorite! Makes 6 servings

3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 whole chicken (about 4 pounds) cut into 10 pieces -- you could use all breasts
or all leg portions if you prefer)
Sea salt and freshly ground black pepper to taste
4 shallots, finely chopped
1 cup top quality red wine vinegar
1 cup crème fraîche or heavy cream, preferably not ultra pasteurized
Finely chopped fresh (flat-leaf) parsley for garnish

Mix salt and pepper together in a small bowl. Heat the oil and melt the butter in a deep-sided 12-inch sauté pan over medium-high heat. (If your pan isn't large enough to hold all the chicken in a single layer, use 2 smaller pans, and put half the chicken, oil, and butter in each one.)

Rub the chicken pieces with the salt and pepper mixture. When the oil is hot but not smoking, use tongs to add the chicken, skin side down. Brown on both sides until the skin becomes beautifully golden brown and the chicken is thoroughly cooked, about 12 minutes on each side.

Remove the chicken to a serving platter and cover loosely with aluminum foil to keep warm. Pour off about one-half the fat in the pan. Add the shallots to the remaining oil and brown over medium high heat.

Slowly add the vinegar to the skillet and boil until reduced by half. (The fumes will definitely clear your sinuses -- great for a cold!!) Add the crème fraîche and cook until the mixture is well blended and has turned a nutty brown color, about 5 minutes. Return the chicken to the pan to coat thoroughly and heat briefly in the sauce.

Return to the platter, garnish with parsley, and serve immediately. If there is extra sauce, pass it in a small bowl.

Teacher's Tips:

1. Be sure the vinegar has boiled down enough before you add the crème fraîche or you'll end up with a beige, watery sauce.

2. Brown Chinese vinegar makes a tasty substitution for the red wine vinegar.

Pork Chops in Red Wine Vinegar Sauce: can be made by following the above steps. Unless your chops are very thick, they will not take quite as long to cook as the chicken!

Wine Tip: The robust flavors of this dish call for a similar wine. Try a Morgon or Moulin au Vent (cru Beaujolais) with it.

CHICKEN IN WINE SAUCE
(by Mrs. Chaya Schwartz, in The Kosher L'Pesach Cookbook)

1 chicken, cut into serving pieces
2 onions, diced
mushrooms (optional)
1 cup potato flour or matzah meal
salt and pepper
1 cup wine

Sauté onions (mushrooms optional). "Bread" chicken (put chicken pieces into plastic bag with matzah meal or potato flour, salt and pepper to taste, and shake so they become coated). Fry in onions and mushroom until brown. Put in pan filled with boiling water to cover chicken. Include in water 1 cup wine. Cook on top of stove on very low heat for about 2 hours.

CHICKEN PASTA PANCAKES

8 ounces Angel Hair Pasta
1 1/2 cups Tomato Sauce
3 medium Eggs
1/3 cup Milk, skim
3 tablespoons Parmesan Cheese
1 cup Chicken Breasts without skin -- cooked and diced
3/4 cup Peas, frozen -- thawed and drained
1/4 teaspoon Black Pepper
4 teaspoons Vegetable Oil

Preheat oven to 300 degrees F. Prepare pasta according to package directions, then drain. Place tomato sauce in small saucepan and warm over low heat. Beat eggs, milk, and Parmesan cheese in large mixing bowl. Add pasta, cooked diced chicken, peas, and black pepper then toss until blended.

Pour 2 teaspoons of the vegetable oil into a large skillet and place over medium heat. Toss pasta mixture again and measure out about 1/2 cup of the mixture into the skillet for each pancake. Flatten mixture into an even layer. Cook about 1 minute, then slide a spatula under each pancake to prevent sticking. Continue cooking 3 more minutes, then flip pancakes and cook 3 more minutes, shaking the pan occasionally to prevent sticking. Slide pancakes onto baking sheet and keep warm in oven while preparing remaining pancakes. Repeat the procedure with the remaining 2 teaspoons of oil and the remaining mixture. When all 8 pancakes are done, serve topped with tomato sauce.

CHICKEN TACO MEAT
This makes 2 pans and we often make one pan with cheese and one without.
It's a great dish to take to potlucks, especially one with a Mexican theme.

3 to 4 lbs chicken legs or thighs, cooked and shredded*
1 small can diced green chilies
olive oil
1 small to medium onion, diced fine
1-3 cloves of garlic, minced
1 package Chicken Taco Seasoning
ingredients called for in Chicken Taco Seasoning

Cook chicken with just enough water to cover. Simmer with a bay leaf until tender. Remove chicken from broth and let cool. Reserve enough broth to use
with Chicken Taco Seasoning. Remove skin and bones from chicken and discard. Shred meat with fingers or 2 forks. Refrigerate covered until ready to use (no more than 1 to 2 days).

Sauté onions in a little olive oil until limp, add garlic and sauté for another minute. Add diced green chilies and shredded chicken. Add Chicken Taco Seasoning and use broth from cooking chicken for liquid. Cook until hot and bubbly. Serve with warmed flour tortillas or taco shells with shredded cheese, lettuce, tomato, salsa and cilantro.

Divide remaining chicken taco meat into meal sized portions in zip lock bags. Suck all the air out with a straw. Use a Sharpie marker and LABEL AND DATE each bag. Put small bags into gallon zip lock bag, suck the air out with a straw and freeze flat.

To Use Later: Thaw in refrigerator or in microwave. Warm with a little water or chicken broth and serve as above.

*Note: You can also use a whole chicken for this, or a couple of turkey legs or thighs.

CHICKEN WITH VEGETABLES AND PEANUT SAUCE

1/3 cup chunky peanut butter
4 Tbsp. soy sauce
4 Tbsp. red wine vinegar
4 Tbsp. water
1 tsp. crushed red pepper flakes
3 tsp. sesame oil
2 Tbsp. vegetable oil
1 and 1/3 pounds diced chicken breasts
2 cloves garlic, minced
2 small zucchini, julienne sliced
1 cup carrots, julienne sliced
1 onion, chopped
8-oz. spaghetti

Combine peanut butter, soy sauce, vinegar, water, red pepper flakes and sesame oil, mix well and set aside. Heat vegetable oil in a skillet and sauté chicken, Remove, set aside and sauté garlic and all vegetables until crisp tender. Meanwhile, cook spaghetti according to package directions and drain. Return chicken to skillet and cook until warm. Toss spaghetti together with peanut sauce. Place chicken and vegetables over spaghetti and serve.

CITRUS CAKE

1 and 1/4 cups baking mix
3/4 cup sugar
1/4 cup vegetable oil
1/4 cup orange juice
1 tsp. lemon extract
2 eggs

Glaze:

3/4 cup confectioner's sugar
1 Tbsp. lemon juice

Combine all cake ingredients in a bowl and mix with a mixer until smooth. Pour into a greased and floured loaf pan and bake for 30 - 35 minutes at 325 degrees. Allow cake to cool and combine glaze ingredients and drizzle over cake.

COCONUT CREAM CARAMEL WITH RUM
MAKES: 8 servings

3/4 cup sugar
1 tablespoon water, plus boiling water as needed
4 large eggs
1 (13 1/2-ounce) can unsweetened coconut milk
1/2 cup sweetened condensed milk
1/2 cup milk
1/4 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 1/2 tablespoons dark rum

Butter eight ( 1/2-cup) custard cups.

Cook sugar and 1 tablespoon water in a heavy saucepan over low heat, swirling pan occasionally, until sugar dissolves (this may take some time, but persevere). Increase heat to medium and boil until syrup turns golden. Quickly spoon or pour a portion of this caramel evenly into each custard cup (be careful, because the caramel is very hot and can burn you).

Preheat oven to 350 degrees.

Gently whisk eggs, coconut milk, condensed milk, milk, cinnamon, vanilla and rum in a mixing bowl.

Select a deep baking pan just large enough to hold the eight cups. Place cups in pan and fill each custard cup evenly with egg mixture. Pour hot water into baking pan so it comes about halfway up the sides of the custard cups. Bake 40 minutes or until custard is set.

Carefully remove baking pan from oven; allow to cool a little, then remove cups from water. Cool custards completely. Cover with plastic wrap and refrigerate a few hours or up to two days.

To serve, run a knife around the custard, take your serving plate and invert it on top of the cup. Turn over. In a moment, the custard should drop to the plate with the caramel flowing around the custard. Remove cup.

CORNMEAL COOKIES

1/2 cup butter
2/3 cup sugar
1 egg
1 teaspoon lemon extract
1/2 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 cup flour
1/2 cup raisins

Beat butter and sugar together until creamy. Mix in the egg and lemon extract. Blend. In a separate bowl, combine the cornmeal, baking powder, salt and flour. Add the flour mixture to the butter mixture. Mix well. Stir in the raisins. Drop batter by teaspoons onto a lightly greased cookie sheet. Bake at 375 deg. F. for 12 to 14 minutes or until bottom of cookies are browned. Remove from oven. Let cookies cool a minute before taking them off the cookie sheet

CRANBERRY PEACH COBBLER

1 21-ounce can peach pie filling
1 16-ounce can whole berry cranberry sauce
1 (18.25 oz) pkg. yellow cake mix without pudding
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter or margarine
1/2 cup chopped pecans

Preheat oven to 350 degrees F. Lightly grease a 13" x 9" x 2" pan or baking dish.

Combine peach pie filling and whole cranberry sauce; spoon mixture into a lightly into baking dish. Set aside.

Combine the yellow cake mix, ground cinnamon, and ground nutmeg; cut in butter with a pastry blender until mixture is crumbly. If you do not have a pastry blender, two butter knives used in scissor fashion will do just as nicely.

Stir in the chopped pecans. Sprinkle crumb mixture evenly over the fruit mixture. Bake for 45 minutes or until golden and bubbly.

Allow to cool for 30 minutes. Serve directly from baking dish. Can be served warm or cold, with or without whipped topping or vanilla ice cream.


CRANBERRY PORK CHOPS

3/4 tsp. unsalted butter
3/4 tsp. oil
4 boneless pork loin chops, 1/2 inch thick
2/3 cup onion, chopped
3-1/2 Tbsp. carrots, peeled and chopped
3/4 cup plus 1 Tbs. chicken stock
1 Tbsp. plus 1 tsp. sugar
1 Tbsp. plus 1 tsp. red wine vinegar
1/3 cup cranberries
Heat butter and oil in a heavy nonstick skillet over medium high heat. Brown chops 1 minute per side. Set aside. Sauté onions and carrots 5-7 minutes until brown and tender. Return chops to pan and add stock. Cover, reduce heat to low and simmer 10-12 minutes, until pork is cooked throughout. Remove chops and keep warm. Add remaining ingredients. Cook 4-5 minutes until cranberries pop. Return chops to skillet and cook until pork is heated throughout. Serve sauce over chops.

CRUMBED SHRIMP WITH SHERRY
MAKES: 4 servings

1/4 cup butter, softened
1 clove garlic, finely minced
1 tablespoon dry sherry
1/4 cup dry or fresh bread crumbs
2 tablespoons finely chopped parsley
12 jumbo shrimp (11 to 15 per pound), shelled, deveined and tails removed
1/4 cup sliced almonds
1/4 cup water
Lemon wedges, for garnish

Preheat oven to 400 degrees. Combine the butter, garlic, sherry, bread crumbs and parsley until blended.

Select four individual casserole dishes big enough to hold three shrimp in one layer. Place three shrimp in each casserole and spoon a portion of butter mixture over each. Top with almonds. Add 1 tablespoon water to each casserole.

Place casseroles on a baking sheet and bake 15 to 20 minutes until shrimp are cooked and topping is golden. Remove casserole dishes to individual dinner plates. Serve with lemon wedges.

EAST BAY CRAB STRATA IMPERIAL
(East Bay Crab and Grill, Egg Harbor Township, NJ)

1/2 lb butter
1 lb fresh jumbo lump crabmeat
1/2 cup diced onion
1/2 cup diced green pepper
1/2 cup diced celery
1 tsp. minced garlic
1 tsp. ground black pepper
1 tsp. salt
1 tsp thyme
2 tsp. Worcestershire sauce
1 tsp ground mustard
1 tsp hot sauce
2 cups shredded cheddar
16 eggs
8 1/2 cups milk
30 slices white bread

Preheat oven to 350 degrees. Melt butter in sauté pan. Add celery, onions, peppers, seasonings & spices and cook for about 4 minutes, set aside. Trim crust from bread slices & line bottom of full hotel pan(20 3/4 x 12 1/2) cover with a layer of crabmeat, followed by a layer of vegetable mixture & a layer of cheese. Top with remaining bread slices. Whisk eggs & combine with milk, pour over
bread. Bake at 350 degrees for approx. 1 hour or until top is slightly brown.

FIELD AND STREAM STUFFED BURGERS

2 lb Ground round
2 Eggs
1 cup Sweet pickle relish
3/4 cup Onion, coarsely chopped
3 Tbsp Worcestershire sauce
1 oz bourbon (optional)
2 Garlic cloves minced
1/4 cup green Bell pepper chopped (optional)
1/2 cup bacon, cooked & crumbled (optional)
-salt & pepper to taste

Mix onion, relish, Worcestershire sauce, and any of the optional ingredients you wish to use, together. Be sure to get the eggs mixed in completely. Roll meat out and make 16 thin patties. Spoon the pre-made mixture upon the top of one patty. Place another patty on top. Press firmly to join them. Wipe up the mixture that runs out of the patty stack and spread over the top of the patty stack. Either broil in your oven until they are as you prefer them or on a barbecue grill as you see fit. Yield: 8 servings.

FILLET OF FISH SANDWICH
This is a recipe to make in the summer when tomatoes are ruby red, juicy and full of that warm, "sunshine" flavor. It's casual and kind of messy to eat, but lots of fun. If you want to make it when tomatoes are out of season, try roasted red peppers instead, to add flavor and color.
Makes 2 servings - multiplies easily to make more

2 slices whole wheat bread, toasted
Very good Dijon mustard
2 fillets (all there is) from one small red or line snapper, sautéed in fruity olive oil fresh thyme, marjoram and rosemary
coarse sea salt and freshly ground white pepper to taste
2 thick slices of juicy, ripe tomato

Spread the toast lightly with the mustard.

Deglaze the pan you sautéed the fish in with a little white wine. Put the fillets on the toast. Put the tomatoes atop the fillets. Drizzle the sauce over the sandwiches. Top each with an additional slice of toast, if you wish.

Serve with a small mesclun salad on the plate, or seasonal vegetables.

Wine Tip: Drink something crisp and refreshing. I like Sauvignon Blanc. Concha y Toro makes a delightful Sémillon/Sauvignon blend in the style of white Bordeaux (and it's only about $5 a bottle!)

GRAPENUT(r) BARS

3 cups Grape Nuts cereal
1 cup non-fat Soy Moo or any low fat soy milk or rice milk
1 cup unsweetened applesauce
1 cup raisins
2 tsp. vanilla extract
Can use 1 tsp. almond and 1 tsp. coconut extract

Preheat oven to 350F. Mix all ingredients together. Pour into a non-stick 9" square baking dish. Bake for 35 minutes. or until firm. Cool and cut into 12 squares. To add some interesting or favorite taste variations, add one or more tsp. of any of the following extracts: coconut, banana, almond, mint, or cocoa powder. Various spices can also be added: nutmeg, allspice, cinnamon, ginger, clove, lemon and orange peel. These bars keep well in the freezer and are excellent for traveling. 12 Squares

HERBED VINEGAR

1 cup white vinegar
1/4 cup snipped chives OR
1/4 cup snipped dill weed OR
1/2 tsp dried dill weed OR
1 clove garlic, cut into fourths OR
1/3 cup snipped mint

Shake vinegar with any one of the herbs shown above. Refrigerate at least four days. Strain before serving. Use in salad dressings and marinades.

HONG KONG ORANGE CHICKEN

Grated zest of 4 oranges
2/3 cup orange juice
4 Tbsp honey
3 Tbsp soy sauce
2 Tbsp toasted sesame oil
1 Tbsp minced fresh ginger
1/4 tsp crushed red pepper flakes
2 tsp finely minced garlic

2 chickens, cut into 8 pieces, (trim excess fat) (boned and skinless if you like)
salt and pepper to taste
4 scallions sliced thinly

For Marinade: Combine first 8 ingredients on the day before serving so the marinade flavors can marry. Toss together with chicken, in large bowl (or heavy plastic zip-loc bag) and cover. Refrigerate overnight.

Preheat oven to 375 deg. F. Remove chicken from marinade, and place skin side up (if not skinless) in shallow roasting pan. Season with salt and pepper.
Pour 2/3 cup marinade into the pan and bake for 1 hour.

Remove chicken to serving plate. Strain marinade into small saucepan; boil
For 10 minutes to chicken. Drizzle this sauce over chicken and garnish with scallions.

IMBUYA OMELET
This one is from Spike's friend in South Africa.

3 large eggs
125ml (1/2 cup) cooked imbuya (morogo) or spinach
125ml (1/2 cup) cooked mielies (off cob) or canned whole kernel corn
4 chopped mint leaves
Salt and pepper to taste
30ml (2Tbsp) atchar***
45ml (3Tbsp) chopped spring onions

Beat eggs together with imbuya, half the mielies, chopped mint, salt, and pepper. Heat oil in non-stick frying pan. Pour egg mixture into pan and slide from side to side until pan is completely covered. Cook until bottom is set, lifting sides so that raw mixture runs underneath.

Cook until base is brown, then remove from pan by carefully sliding omelet onto warm serving dish. While hot, spoon remaining mielies, atchar and spring onions onto half of omelet and fold over filling. Serve immediately (Serves 4)

***Atjar was introduced to South Africa by the Malays about a century ago. It consists of a variety of vegetables and fruits, boiled and preserved in a very strong chili pickle. It should be pleasantly sour with a sweetish aftertaste. We usually eat it as a relish with curry or meat dishes.

LADYFINGER LEMON DESSERT

1 can evaporated milk (12oz)
1 package (3oz) ladyfingers, split
1 Package (3oz) lemon gelatin
1 cup boiling orange juice
1/2 cup sugar or equivalent
1/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup whipped cream

Pour milk into small metal bowl, place mixer beaters in the bowl Cover and refrigerate for 2 hours or overnight.

Line the side of a 9 inch spring form pan with ladyfingers. set aside.

In a large bowl dissolve gelatin in orange juice, stir in the sugar, lemon juice
and peel.. Cool to room temperature.

Beat milk to soft peaks, fold into gelatin mixture. Pour into spring form pan and
refrigerate for at least 3 hours. Serve with whipped cream Remove side of pan.
Refrigerate leftovers Yield 10 servings

LEMON BLACK PEPPER CORNMEAL COOKIES

1 1/4 cups all-purpose flour
1 cup yellow cornmeal
3/4 tsp fresh, coarsely ground black pepper (optional) (OR 1/2 tsp ground ginger)
Pinch of salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1/4 cup finely grated lemon zest
2 large egg yolks

Whisk the flour, cornmeal, black pepper, if using (or ginger), and salt together in a medium bowl. Beat the butter, sugar and zest in a medium bowl with an electric mixer, beginning on low speed and increasing to medium-high speed, until light and fluffy. Add the egg yolks and beat to combine well. Reduce the speed to low, add the flour mixture, and beat on low speed just until blended; the dough will be crumbly. Press the dough together with your hands and divide it in
half. Place each half on a sheet of wax paper and form each piece into a
10-by-1 1/4-inch log. Smooth each log with dampened fingers. Chill the logs,
wrapped in wax paper, for at least 3 hours, or until firm.
At least 25 minutes before baking, position a rack in the middle of the oven
and preheat the oven to 400 degrees. Butter 2 large nonstick baking sheets.
Cut each log into 1/4-inch-thick rounds and arrange the rounds 2 inches apart on the baking sheets. Bake, 1 sheet at a time, for 10 minutes, or until the edges of the cookies are golden brown. Transfer the cookies to a wire rack and let cool.
Makes 6 dozen cookies.

LEMON CORNMEAL COOKIES

1 cup butter
3/4 cup sugar (granulated)
1 each egg
2 tsp. lemon peel (grated)
1 tbs. lemon juice (fresh)
2 cup flour (all purpose)
1 cup cornmeal
1/4 cup corn syrup (light)
1/2 cup sugar crystals (yellow)

Beat butter and sugar in a large bowl with an electric mixer until fluffy. Beat in egg, lemon peel and juice until blended. With mixer on low speed, beat flour and cornmeal. Divide dough in half.

Roll each portion on a lightly floured surface to and 8" log. Wrap and refrigerate until firm, at least 4 hours. Preheat oven to 375 deg. F. Cut dough logs into 1/4" thick slices. Cut each slice in half. Place 2" apart on an ungreased cookie sheet. Bake 10 to 12 minutes until set and edges begin to brown lightly. Remove to wire racks to cool. Brush cookies lightly with corn syrup. Sprinkle with or dip in sugar crystals.

LIME MARINATED GRILLED MAHI MAHI SANDWICH
ON HAWAIIAN SWEETBREAD WITH PINEAPPLE CHUTNEY

Four 6-ounce Mahi Mahi skinless filets 1-inch thick
2 tablespoons olive oil
1/2 cup of lime juice (or approximately 4 limes)
1 tablespoon crushed cumin seed or ground cumin
Kosher salt and freshly cracked black pepper to taste
8 pieces Hawaiian sweetbread

In a shallow dish, place filets and rub with olive oil, lime juice, cumin, salt and pepper. Cover and refrigerate for 2-4 hours. Over a medium hot grill, grill fish 4 to 5 minutes on each side. Toast bread. Put Mahi Mahi on toasted bread with a spoonful of chutney. Makes four sandwiches.

Chutney

2 tablespoons vegetable oil
1/2 red bell pepper small dice
1/2 red onion small dice
2 tablespoons minced fresh ginger
1 tablespoon minced hot red chili
1 tablespoon curry powder
2 cups fresh pineapple medium dice
1/2 cup white vinegar
1/4 cup orange juice
1/3 cup brown sugar
1 teaspoon salt

In a 12" sauté pan, heat oil over medium-high heat until hot. Add red pepper and onion and sauté 5 to 7 minutes stirring constantly. Add ginger, chile, and curry powder. Sauté one minute. Add pineapple, white vinegar, orange juice, brown sugar and salt. Reduce heat to medium low and simmer 10-15 minutes (or until liquid is reduced by half)-remove and cool to room temperature.

MACARONI, CHEESE AND TOMATOES

1/2 cup elbow macaroni
1 cup canned tomatoes or sauce
1/4 tsp basil or dill-weed
1/4 tsp prepared mustard
1 pinch ground black pepper
1/2 cup shredded cheddar cheese
1 tbsp crushed cornflakes

Cook macaroni according to package directions, drain. Break up tomatoes in
their juice in a 4 cup casserole dish. Stir in basil, mustard and pepper. Add macaroni and cheese, mix lightly.

Sprinkle with cornflake crumbs or bread crumbs. Bake at 350 F about 30
minutes or until crumbs brown and mixture is bubbly. Yield: 2 servings.




MAPLE GLAZED HAM

4-6 pound fully-cooked ham
Whole cloves
1/4 cup packed brown sugar
1/4 cup maple or maple flavored syrup
1 tablespoon prepared mustard

Preheat oven to 325 degrees. Insert cloves into ham. Bake uncovered 1-1 1/2 hours until temperature reaches 140 degrees. While ham is baking, combine brown sugar, syrup and mustard; spoon over ham during the last 1/2 hour of
cooking. Let stand 10 minutes before slicing.
MARSHMALLOW BUMPIES

3 oz softened cream cheese
2 tbsp milk
2 cups confectioner's sugar
1/4 tsp vanilla
2 oz baking chocolate
1/8 tsp salt
3 cups miniature marshmallows
flaked coconut

Blend together cream cheese and milk. Add sugar and vanilla, mixing well. Set aside. Melt chocolate over hot water, stirring until smooth. Combine cream cheese mixture, melted chocolate, and salt, mixing together well. Fold in marshmallows.

Drop by teaspoonfuls into coconut, completely coating each candy. Place on a greased cookie sheet. Chill in refrigerator until firm. Yield: about 60.


MASONJA
Also from South Africa. The main ingredient is Mopane worms, a delicacy amongst some of the African tribes. Mopane worms look like caterpillars, and are 60.5% crude protein. They eat the leaves of the Mopane tree. They are the larvae of a large moth. Rural people gather them and sell them in their informal markets.

Mealie Is corn. Mealie porridge is similar while on holiday recently [Spike's friend] came across the following recipe.:

2 kilograms (4 pounds) dried mopane worms
1 teaspoon salt
3 tablespoons cooking oil
1 onion
1 tomato, peeled and cut in small pieces
1 tablespoon peri-peri sauce***

Soak the dried mopane worms in warm salt water until swollen. Drain.

Now boil the worms in a little fresh water and drain again. Now fry the worms in some oil in a saucepan. Add the onion, tomato and peri-peri sauce and simmer till the tomato is cooked. The dish is especially tasty if served with hot mealie porridge.

***The words Pili-Pili, Piri-Piri, and Peri-Peri all are used to refer to hot chili peppers, sauces and marinades made from them, and foods cooked with those sauces and marinades. This spicy hot marinade can be used on any meat you grill or broil: chicken, beef, fish, seafood, etc. In Africa, spicy meat brochettes are often-seen street food.

MATZAH BREI

3 matzahs
2 eggs
1/2 cup milk
1 tsp. salt
1 tbsp. butter

Beat eggs with milk and salt. Break matzahs into bite-size pieces and soak in egg mixture. Fry on both sides until brown. Serve as main dish, or as dessert with cooked fruit, or sprinkled with sugar and cinnamon. I like to add jelly and a little salt.

MEATLESS TAMALE PIE

3 large Onions -- diced
4 large Carrots -- peeled and chopped
6 cups Vegetarian Refried Beans -- (3 cans)
1 pound Corn, frozen
8 ounces Tomato Sauce
1 tablespoon Cumin
1 tablespoon Chili Powder
3 cups Corn Muffin Mix -- prepared as directed

Sauté onions with carrots in a large skillet. In a large mixing bowl, combine with refried beans and corn. Stir in tomato sauce, cumin and chili powder. Turn into large baking pan or casserole dish (prepared with non-stick cooking spray). Top with prepared corn bread batter. Bake 30 minutes (or until knife inserted into corn bread topping comes out clean) at 350 degrees F.

MEXICAN CASSEROLE
Serves 12-15

4-6 chicken breast halves, boneless, skinless, baked just till done
1 lg. bag tortilla chips, or crushed taco shells
1 lg. bottle salsa
2 cans cream of chicken soup
1 can tomatoes with green chilies
3 cups grated cheddar &/or Monterey Jack

Crush taco shells or tortilla chips and line large baking dish. Cool chicken enough to handle and cut into bite size pieces. Mix salsa, soup, chicken, and tomatoes with green chilies. Pour over chips. Top with cheese. Bake at 350 degrees until heated through.

MOLDED CRANBERRY FRUIT SALAD

2 packages (.6 ounce each) sugar-free cherry gelatin
2 cups boiling water

1 bag (12 ounces) fresh or frozen cranberries
1 large apple, peeled and chopped
1 large orange, peeled, chopped and seeded
1 piece of orange peel (1 inch)
1 can (20 ounces) crushed unsweetened pineapple, undrained

In a large bowl, dissolve gelatin in water. Process remaining ingredients, in batches, in your blender (or food processor) until coarsely chopped. Stir into the dissolved gelatin. Pour into a 13-in. x 9-in. x 2-in. dish or a 3-qt. serving bowl. Chill until set, about 2-3 hours. Yield: 16 servings.

MRS. ARNOW'S FAMOUS POT ROAST

Medium size roast beef or beef roll
5 onions cut into quarters
5 cloves of garlic, whole
2-4 bay leaves
1/2 cup vegetable stock, chicken stock or water
2 tbsp. vinegar, or juice of 1 lemon
1 tbsp. brown sugar
1/2 cup red wine
dash of salt
3 tbsp. ketchup
1/2 cup raisins
8 potatoes, cut into 1/8'ths

Brown meat, then add and brown onions and garlic. Add bay leaves and 1/2 cup vegetable or chicken stock (or soup mix & water) or water to cover the bottom of the pot. Cover and simmer (low heat) for 1 hour. (Turn now and then).

Add cut-up potatoes. Add 2 tbsp. vinegar or juice of 1 lemon, 1 tbsp. brown sugar, and 1/2 cup red wine. Cook for 1 hour.

Add a little salt, 3 tbsp. ketchup, 1/2 cup raisins. Cook for 1/2 hour or until tender beyond a doubt.

Serving Suggestions: Remove meat from sauce when it becomes cold the next day. Slice to individual portions. When sauce cools, remove the fat and heat before serving.

NIÇOISE POTATO SALAD WITH TINY GREEN BEANS
ATOP A BED OF FRESH SPINACH
This variation on Salade Niçoise also makes a fabulous luncheon main course. You can leave the anchovies out of the dressing if you must, but then be sure to add 1/4 teaspoon of fine sea salt. You can make all the components ahead of time, but don't assemble the salad until you are ready to serve. 6 servings

Vinaigrette:
2 anchovy fillets, well drained and very finely chopped
1 teaspoon Dijon mustard
1 clove garlic, very finely chopped
3 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil

In a bowl, whisk together the anchovies, mustard, garlic and vinegar. Add the oil, one tablespoon at a time, whisking constantly. Set the dressing aside so the flavors can mellow.

Potato Salad:

8 medium-sized red potatoes (2 lbs) scrubbed, with skins intact (see tip below)
2 tablespoons dry French vermouth
1/4 red onion, thinly sliced
3 tablespoons chopped fresh chervil or flat-leaf parsley
1 cup tiny ripe Niçoise olives (or choose oil-cured ripe olives from Nyons or
Morocco)
Sea salt and freshly ground black pepper to taste
1 pound haricots verts (tiny French green beans)
2 pounds fresh, young spinach, washed several times to remove any sand, and
well dried

Bring a large pot of water to a boil. Add the potatoes and cook until they are tender when pierced with a fork.

Trim the green beans and blanch in a large pot of salted boiling water for about 4 minutes. Remove from the heat immediately and refresh in an ice water bath to stop the cooking.

Toss with about 2 tablespoons of the vinaigrette.

While the potatoes are still hot, but cool enough to handle, slice them thickly and layer them in a wide, shallow bowl. Sprinkle each layer with some of the vermouth, red onion and parsley.

Pour the vinaigrette and olives on top and, with your hands, gently toss the potatoes with the olives and dressing. Wipe the sides of the dish; add salt and pepper to taste.

Cover with plastic wrap and let the potatoes sit at room temperature for at least 1 hour before serving.

To serve, arrange atop the spinach and garnish with more olives and very thinly sliced red onions.

Teacher's Tip: Any waxy potato, such as Yukon Gold or Rattes, will work well in this salad.

NTOMO KRAKRO
(Sweet Potato Fritters) Another one from South Africa

4 sweet potatoes
2 large eggs
1 tbsp. flour
2 tbsp. butter or fat
1/4 tsp. salt
Water (or milk if preferred)
Bread crumbs for coating
Oil for frying

Peel, boil, and mash sweet potatoes. Beat eggs and set aside. Mix the rest of
the ingredients. Into the sweet potatoes, and add enough liquid to mix into a fairly soft dough.

Make into flat cakes. Coat with beaten eggs and breadcrumbs. Fry in hot butter or fat until golden brown. Drain well and serve hot with meat or fish stew.

OPEN FACE APPLE TART

1 Pastry for 9"-10" flan pan
6 Apples; Golden Delicious; -large
1 tbsp Lemon juice
1/4 cup Sugar; granulated
1/2 cup Raisins; optional
1 tsp Butter; melted
1/2 cup Jam; apricot
Whipped cream - optional

Roll pastry out and fit into flan pan. Peel and core apples, cut into slices about 1/4" thick, you should have about 6 cups. Toss with lemon juice and sugar.

Arrange apple slices; slightly overlapping in circles on pastry; make 2 or 3 layers. Scatter raisins over top if desired. Drizzle with melted butter.

Place on bottom rack of 400F oven and bake for 35 minutes or till golden brown. If apples start too brown too much, cover loosely with foil. In small, saucepan, heat apricot jam till melted, spoon evenly over apples. Bake for about 5 minutes. longer or till apples are glazed. Let cool to room temperature. Serve with whipped cream if desired.

ORANGE-GLAZED HAM WITH RAISIN SAUCE
MAKES: 8 to 10 servings.

Orange-glazed ham:
1/3 cup maple-flavored syrup or brown sugar
1 tablespoon butter
1/4 cup orange juice
1/8 teaspoon ground allspice
1 (6-pound to 8-pound) shank or butt portion ham
Whole cloves

Raisin sauce:
1/4 cup firmly packed brown sugar
2 tablespoons cornstarch
1 1/2 cups apple juice

1/4 cup orange juice
1 teaspoon grated orange rind
1/8 teaspoon allspice
1 cup raisins
1 teaspoon cider vinegar

To make ham: Combine the syrup, butter, orange juice and allspice in a non-reactive small saucepan. Bring to a boil over medium heat. Remove from heat and set aside. Preheat oven to 325 degrees.

Use a knife to score the fat-skin on top of the ham into diamond shapes, then press the cloves (stem side down) into each diamond.

Place ham in a shallow roasting pan, insert a roasting thermometer in the center of the ham without it touching the bone (or use an instant-read one later on). Brush some of the glaze on the ham, then roast ham for about 18 minutes per pound, brushing once or twice during the cooking time with remaining glaze and pan juices (total roasting time 1 3/4 to 2 hours).

Bake until temperature reaches 135 degrees on a thermometer (if ham needs more baking and is becoming very brown, you can place a piece of foil loosely over it to shield it). Remove ham from oven, cover with foil and allow to rest 30 minutes before carving.

To make sauce: Meanwhile, combine the brown sugar and cornstarch in a non-reactive medium-size saucepan. Stir in the apple juice, orange juice, orange rind, allspice, raisins and vinegar.

Cook over medium heat, stirring constantly, until mixture starts to thicken. Cook about two minutes, reduce heat to lowest point and keep warm until ready to serve.

PÀTES AUX PISTOU À LA MERENDA
(Pasta with Pesto)

This pasta is delicious as a side dish with the mussels, or you could serve it on its own as a main course with a little fresh Parmigiano-Reggiano. Pistou is the Provençal word for pesto - and they always omit the pine nuts. Serves 6

Sea salt
1 pound fresh spinach pasta, preferably fettuccine (regular fettuccine can be
substituted) [If you use dried pasta instead, you'll need 1/2 pound - it expands!]
Pistou (recipe follows)

Bring a large pot of water to a rolling boil. Salt the water. Add the pasta and cook until just tender (about 2 minutes). Drain. Place the pasta in a large, warm, shallow bowl.

Add the pistou to the pasta and toss gently and thoroughly until the pasta is evenly coated with the sauce.

PISTOU
Makes 1 cup

3 large garlic cloves, halved
2 cups loosely packed fresh basil leaves
1/2 cup extra virgin olive oil
1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
sea salt and freshly ground black pepper to taste

With the motor running in your food processor fitted with the metal blade, drop the garlic cloves through the feed tube and process until chopped very fine. Add basil, and chop fine.

Leaving the motor running, add the olive oil in a slow, steady stream.

Shut off the motor, add the cheese, a big pinch of salt and a liberal grinding of pepper. Pulse three or four times to mix well. Scrape into a glass jar and cover until ready to use.

POPEYE'S RED BEANS AND RICE

Beans:
2 pounds smoked ham hocks
2 15-ounce cans red beans
1/2 cup water
1/2 teaspoon brown sugar
1/8 teaspoon salt
dash garlic powder
dash onion powder

Rice:
2 1/4 cups water
1/4 cup butter
1/4 teaspoon salt
1 cup converted rice

First you must render the fat from the smoked ham hocks. Preheat oven to 375F and place the ham hocks in a deep pan. Cover pan with foil and bake for 4 to 5 hours or until 1/4 cup of fat has rendered from the hocks. Combine 1/4 cup pork fat with one 15-ounce can red beans plus liquid in a medium saucepan. Add 1/2 cup water, brown sugar, 1/8 teaspoon salt, garlic powder, and onion powder. Bring mixture to a boil, then reduce heat and simmer for 20 minutes. Use a potato masher to smash beans into a paste-like consistency. Add entire contents of remaining can of beans to the mixture and cook for an additional 10 minutes.

Prepare rice for 4 servings. For Uncle Ben's converted rice, you bring 2 1/4 cups water to a boil. Add 1/4 cup butter and 1/4 teaspoon salt. Add 1 cup of rice, reduce heat to low and simmer rice for 20 minutes or until tender (do not lift lid during cooking).

To prepare each serving, scoop 1 cup of beans into a bowl. Add 1 cup of rice on top of the beans and serve.

POPPYSEED DRESSING
From Pretty Lauri

1/3 cup sugar
2 tbsp vinegar
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp dry mustard
1/2 cup vegetable oil
1 tbsp poppy seed

Mix sugar, vinegar, lemon juice, salt, and mustard in 1-quart bowl. Gradually
Add oil, beating with electric mixer or hand beater until thick and smooth; stir in poppy seed. Cover and refrigerate at least 2 hours. Makes 3/4 cup dressing.

POTATO TARTS

1 (10-ounce) package Pepperidge Farm frozen puff pastry shells, thawed at
room temperature
3 medium Yukon gold or baking potatoes, peeled and sliced VERY thinly
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan cheese
1 egg, beaten
1 tablespoon milk

When pastry is soft enough to roll, place it on a lightly floured surface. Roll each piece of pastry into a 6-inch round. This can be done a day ahead. If done in advance, stack the pastry rounds with layers of plastic wrap between each. Place in a plastic bag and refrigerate.

The day you plan to serve, preheat oven to 400 degrees. Lightly grease six (1-cup) soufflé cups or six (1-cup) muffin tins. Place a pastry round in each cup and pat up the side of the cup. Place potatoes in a mixing bowl with oil, salt, pepper and cheese; toss to coat lightly.

Arrange potato slices in overlapping pattern on bottom of tart (if any liquid has accumulated in the bowl with the potato slices, be sure to drain slices before putting them into crusts). Continue layering potatoes until each cup is three-quarters full. Fold the pastry down over the potatoes in each cup.

Combine the egg and milk and use to brush top of pastry. Bake 45 minutes or until potatoes are tender. Remove from oven and use a fork or knife to lift each potato tart out of its cup. Makes six servings.

RASPBERRY VINEGAR

1 package (10 oz) frozen raspberries, thawed (or use strawberries)
3 cups vinegar
1 cup sugar

Press the thawed berries through a strainer to measure 3/4 cup juice. Heat
Juice, vinegar, and sugar to boiling, stirring frequently. Boil and stir 1 minute; cool. Pour into bottles; cover tightly. Use in salad dressings and marinades.

RICH WHITE BREAD

1 1/2 cups (375 ml) hot water
1/2 cup (125 ml) non-fat dry milk
2 Tbsp (30 ml) sugar
2 tsp (10 ml) salt
2 packages (2 Tbsp, 30 ml) dry yeast
5 1/2 - 6 cups (1.25 - 1.5 L) bread or all-purpose flour, approximately
2 Tbsp (30 ml) butter at room temperature
2 eggs at room temperature

Place the hot water in a large mixing bowl and stir in the milk, sugar, salt, yeast, and 3 cups (750 ml) of the flour with a wooden spoon or an electric mixer. Add the butter and eggs and beat until the batter is smooth. Add the remaining flour 1/2 cup (125 ml) at a time until the dough forms a rough mass and leaves the sides of the bowl. Knead by hand on a lightly floured surface or with an electric
mixer for about 8 minutes, until the dough is smooth and elastic, adding more flour if the dough is sticky. Place the dough in a lightly greased bowl, turning it to lightly grease both sides, cover with plastic wrap, and let rise until doubled in volume, about 90 minutes.

Fold back the plastic wrap and punch down the dough, folding it over itself towards the center and turning it over. Cover with plastic wrap again and let rise until almost doubled in bulk, about 30 minutes. Knead the dough just enough to deflate it and shape into 2 round balls. Form the balls into two oval pieces about 9 inches (23 cm) long and 6 inches (15 cm) wide. Fold the ovals in half length-wise, pinch the seams, and place seam side down in two lightly greased 9x5-inch (23x12 cm) loaf pans. Cover the loaves with lightly greased wax paper or parch-ment and let rise until the dough has risen to about 1 inch (2.5 cm) above the edge of the pan, about 1 hour.

Bake in a preheated 400F (200C) oven until the crusts are golden brown and the bread has come away from the edges of the pans, about 35 to 40 minutes. Remove from the pans and cool on a wire rack before serving. Makes 2 loaves.

ROYAL HIBERNIAN BROWN BREAD

2 1/2 cups (625 ml) whole-wheat flour (stone-ground preferred)
1 cup (250 ml) all-purpose flour, approximately
2 Tbsp (350 ml) sugar
1 1/2 tsp (7 ml) baking soda
1 tsp (5 ml) salt
4 Tbsp (60 ml) butter at room temperature
1 egg
1 1/4 cups (310 ml) buttermilk

Mix together all the dry ingredients (reserving a little of the all-purpose flour) in a large mixing bowl. Work the butter into the flour mixture with your fingers until the mixture resembles tiny bread crumbs. Make a well in the center of the flour mixture and add the egg and buttermilk. Stir the liquid into the dry ingredients gradually, using a wooden spoon to start and then by hand or with an electric mixer until a stiff dough forms. Turn the batter out onto a floured surface and work with your hands - do not knead - to thoroughly blend the ingredients. The butter in the dough should prevent it from sticking too much, but add a little flour if the dough is too sticky to handle. Shape into a round ball, place on an ungreased baking sheet, and cut a 1/2-inch (1 cm) deep cross in the top using a sharp knife or razor blade. Bake in a preheated 400F (200C) oven until the loaf has browned and opened dramatically, about 45 minutes. Cool on a wire rack before slicing. Makes 1 round loaf.

SALMON WITH HORSERADISH "CREAM"
(for Passover or anytime)

1/2 cup plain low-fat yogurt or low-fat sour cream
4 teaspoons well-drained prepared horseradish
2 tablespoons chopped fresh chives or dill
2 6-to 8-ounce 3/4-inch-thick salmon steaks
Whole fresh chives

Preheat oven to 350F. Lightly oil 9-inch glass pie plate.

Combine yogurt, horseradish and chives in small bowl. Season with salt and
pepper. Season salmon lightly with salt and pepper. Spread 1 tablespoon yogurt mixture over each salmon steak. Arrange salmon in prepared dish.

Bake salmon until just cooked through, about 18 minutes. Transfer to plate. Garnish with chives. Serve, passing remaining yogurt mixture as sauce. Serves 2

SPICY RYE BREAD
Here is an aromatic and spicy loaf reminiscent of the old days when spices were rare and expensive, and only the finest families could afford them. As with most recipe for rye bread, this dough will be sticky until suddenly it has been kneaded to that certain point where it becomes smooth and dry.

1 3/4 cups (435 ml) hot water
3 Tbsp (45 ml) dark molasses
2 packages (2 Tbsp, 30 ml) dry yeast
2 Tbsp (30 ml) vegetable shortening or oil
2 Tbsp (30 ml) packed brown sugar
2 tsp (10 ml) salt
1 tsp (5 ml) caraway seeds
1/2 tsp (2 ml) ground cloves
1/2 tsp (2 ml) ground allspice
2 1/2 cups (625 ml) rye four
3-3 1/2 cups (750-875 ml) all-purpose flour

Combine all the ingredients except the flours in a large mixing bowl, stir to combine, and allow to proof for 15 minutes. Add the rye flour and 1 cup (250 ml) all-purpose flour to the bowl, stirring with a wooden spoon or electric mixer. Add more all-purpose flour until the dough leaves the sides of the bowl and is a slightly sticky but firm mass. Knead on a lightly floured surface or with the dough hook of an electric mixer for about 8 minutes, until the dough is elastic and smooth to the touch.

Place the dough in a greased bowl, turning it to lightly grease all sides. Cover with plastic wrap and allow to rise until doubled in volume, about 1 hour. Divide the dough into two parts and form into oblong loaves. Place on opposite corners of a large baking sheet and cover with a tent of aluminum foil, being careful that the foil doesn't touch the dough. Allow to double in volume, about 45 minutes. Uncover the loaves and make four horizontal slashes in the top of the loaves with a sharp knife or razor blade. Bake in a preheated 375F (190C) for about 45 minutes, until the loaves sound hollow when thumped on the bottom. Turn the loaves 180 degrees halfway through baking so they brown evenly on all sides. Cool on wire racks before serving. Makes 2 loaves.

SPINACH DIP

1 10-oz. package chopped spinach
1/3 cup mayonnaise
1/4 cup sour cream
1 8-oz. container plain yogurt
1 package dry onion soup mix
1 6-oz. container water chestnuts, chopped
1 tsp. lemon juice
Fresh ground pepper
Dash of hot sauce

Defrost spinach and squeeze out all excess water. Combine spinach with remaining ingredients and chill until ready to serve. Serve with fresh vegetables and /or crackers.

STEWED CANE RAT
This recipe is from my friend in South Africa. I'm not sure what a cane rat is,
but it sounds really gross. A person who is extremely hungry would thank God
for this food source.

Skin and eviscerate the rat and split it lengthwise. Fry until brown in a mixture of butter and peanut oil. Cover with water, add tomatoes or tomato puree, chilies and salt to taste. Simmer the rat until tender. Serve with rice.


STIR-FRIED PRAWNS and ASPARAGUS

1 lb asparagus
1/2 lb white prawns, shelled
1 Tbsp. tapioca flour mixed with 2 Tbsp. water
1/2 tsp. ground white peppercorn
1/2 tsp. light soy sauce
2 tbsp. oyster sauce
1/2 cup soup stock
1/4 cup vegetable oil

Place wok on medium heat and pour in the oil. When it is hot, put in the garlic and sauté. When it has yellowed, add the prawns and asparagus, turn up the heat and stir-fry on high heat. When nearly done, turn down the heat.

Season with the stock, oyster sauce, pepper, and soy sauce. Turn up the heat and when the liquid comes to a boil, pour in some of the tapioca flour-water mixture to thicken the sauce. Then dip out onto a plate and serve.

Note: Asparagus should be stir-fried quickly so that it is done, yet still crisp.

TOAD-IN-THE-HOLE WITH ONION GRAVY
YIELD: 4 servings

For Toad-in-the-Hole:

1 cup all-purpose flour
1 pinch salt
4 large eggs
1 cup milk, divided
1 tablespoon vegetable oil, divided
8 link pork sausages
1 medium red onion, sliced

For onion gravy:
2 tablespoons vegetable oil
2 yellow onions, sliced
1 pinch granulated sugar
4 teaspoons all-purpose flour
1 1/2 cups beef stock
Salt
Ground black pepper

To prepare Toad-in-the-Hole: Sift flour and salt into a large bowl; make a well in the center. Add eggs and a little milk; beat until smooth. Gradually beat in remaining milk to make a smooth batter. Let stand at room temperature for 30 minutes.

Preheat oven to 425 degrees. Place 3/4 teaspoon oil, 2 sausages and 1/4 of the onions in each of four shallow ovenproof dishes or combine in 1 roasting dish, such as a 7-by-11-inch or 8-by-8-inch pan. Toss to mix. Bake for 5 minutes.

Remove from oven, turn sausages, then cover with batter. (If using 4 dishes, divide batter evenly.)

Return to oven; bake for 25 to 30 minutes or until the batter has risen and is crisp and golden.

Meanwhile, prepare gravy: Heat vegetable oil in a medium pan. Add onions; cook for 5 minutes or until golden brown. Add sugar; cook over low heat for 2 minutes or until onions are deep brown.

Sprinkle flour over onions; cook, stirring for 1 minute. Gradually stir in stock, bring to a boil and simmer for 1 minute. Season to taste with salt and pepper; keep warm. Serve Toad-in-the-Hole with onion gravy.


TURKEY CUTLETS

2 teaspoons olive oil
1 pound turkey cutlets
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/3 cup orange marmalade
2 tablespoons red wine vinegar
1 tablespoon grated, peeled fresh ginger
1 small navel orange, cut into wedges, and parsley sprig for garnish


In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add turkey cutlets; sprinkle with salt and pepper. Cook cutlets until they are lightly browned on the outside and just lose their pink color on the inside, about 2 minutes per side, turning once.

Meanwhile, in small bowl, combine marmalade, vinegar, and ginger. Add mixture to turkey cutlets in skillet; heat to boiling. Garnish with orange wedges and parsley when serving.


WHOLE WHEAT FIBER-RICH BREAD

2 to 2 1/4 cups white flour (divided)
2 to 2 1/4 cups whole wheat flour (divided)
2 packages yeast
1/2 cup water
1 cup rolled oats
1/3 cup wheat germ
1/2 cup All Bran Cereal
1 1/2 teaspoons salt
2 1/4 cups water
1/2 cup molasses
3 T. salad oil
1/3 cup sunflower seeds, not salted
1/3 cup fairly finely chopped walnuts (I use 1/2 cup)

Proof the yeast in the half cup of water. Combine 1 1/4 cups white flour and
1 1/4 cups whole wheat flour with the oats, wheat germ, All Bran, salt, sunflower seeds and the walnuts. Make a well in the center of this flour mixture. Combine the water, molasses, and salad oil. Pour this into the well of the flour. Add the yeast. Beat by hand until smooth. This will be quite "wet" and sticky.

Now, you should have a cup of whole wheat flour and a cup of white flour left. Sprinkle in about equal amounts of each until you get a dough that is stiff enough to turn out on the table for kneading. Flour the surface of your table or counter with some of the remaining wheat and white flour. Knead the dough thoroughly until smooth and elastic, using the remaining flour to keep it from sticking to the surface or to your hands. Don't worry about the amount of flour, because some days, depending on humidity or weather, it will take less or more flour. Also, don't worry about whether you might have used a little more or less of each kind of flour. The rule of thumb for a fairly light bread is no more than half and half white and wheat.

Oil a mixing bowl well. Form the dough into a nicely shaped round and place it in the oiled bowl upside down so that you oil the bottom of the dough, then turn it back right side up. Cover with a tea towel and let stand in a warm draft-free place to double in size. Takes at least an hour. Just be patient. When it has risen, form it into two loaves and place in oiled loaf pans. Cover and let rise again.

Bake at 375 for 20 minutes, reduce the heat to 325 and bake for another 25 minutes. When it sounds hollow and the sides spring back, place it on a rack. Rub some butter over the crust and cover it with a tea towel until cool.
 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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