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

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Recipes from Spike & Jamie

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Contents Disk 393

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).



ADOBADO PORK TENDERLOIN
ASPARAGUS CASSEROLE
BAKED MACARONI AND SAUSAGE
BANANA MANDARIN CHEESE PIE
BARBEQUE ROASTED SALMON
BLACK BOTTOM BANANA-CREAM PIE
BOEUF BOURGUIGNON
BRIE PUFF PASTRY
CARAMELIZED APPLE TART IN BRIE PUFF PASTRY
CHEESY CHICKEN ENCHILADAS
CHICKEN AND BEEF KABOBS
CHICKPEA SOUP
CHILI AND CHEDDAR BOWTIE CASSEROLE
CHILI CON QUESO
CHOCOLATE CINNAMON BUNS
CHUTNEY-CHEESE SPREAD
CIAMBELLINE RUSTICHE
CINNAMON-NUT BAKED APPLES
CONDIGLIONE
COQUILLES ST. JACQUES
COSTATINE AL FINOCCHIO
CRISPY RANCH POTATOES
CROCKPOT CHEESE SOUFFLE
CURRIED RICE
FILETTO DI TACCHINO CON MARSALA
FOUR BEAN BURGER BAKE
FRESH HERB BREAD
FRUITED OATMEAL COOKIES
FRY BREAD
FUNGHI TRIPPATI
GREEN CHILI STEW
GRILLED FISH WITH PINEAPPLE SALSA
HAM SPREAD
JALAPENO GRITS
MEXICAN BREAD PUDDING
MEXICAN POT ROAST
MINESTRONE D'ASTI
MONTRACHET TARTS
ORANGE-SESAME MUFFINS
PASTA CRAB LOUIS
PEACH, MOLASSES, AND BROWN SUGAR COBBLER
PEANUT BUTTER DIP
PESTO ALLA GENOVESE
PIZZA DI NOCI E CANDITI
PIZZA SALAD
POACHED EGGS AND HAM ON PUFF PASTRY
POACHED EGGS INFORMATION
POPPY SEED DRESSING
PORK TENDERLOIN
POT ROAST
POT STICKERS
PUEBLO INDIAN FRY BREAD
ROOT BEER BARBECUE SAUCE
RUBEN BURGERS
SAFFRON FETTUCCINE
SANTA FE SOUP
SESAME SALMON ON WATERCRESS SALAD
SHUCK BREAD
SIGNS FOUND IN THE KITCHEN
SLOW COOKED EIGHT-LAYER CASSEROLE
SPECIAL SALAD
SPINACI ALLA PIEMONTESE
SQUASH AND PEAR SOUP
STRAWBERRY MANGO COBBLER
STRISCE E CECI
SWEET AND SOUR SAUCE
SWEET AND SPICY PORK STIR-FRY
TAMALE PIE
TRENETTE CON PESTO
TRIGLIE ALLA LIGURE
ZABAGLIONE
ZUCCHINI AND RICE CASSEROLE


ADOBADO PORK TENDERLOIN

5 Ancho chilies
2 cups boiling water
1 cup fat-free, less-sodium chicken broth
2 tablespoons sugar
3 tablespoons cider vinegar
1 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
4 large garlic cloves, halved
2 pounds pork tenderloin
Cooking spray

Heat a large nonstick skillet over medium-high heat until hot. Add chilies; cook 2 minutes, turning frequently. Remove from heat; cool. Discard stems and seeds. Combine roasted chilies and boiling water in a bowl; cover and let stand for 20 minutes or until soft. Drain well. Combine re-hydrated chilies, broth, and next 9 ingredients (broth through garlic) in a blender; process until smooth. Cook chili paste in skillet over medium-low heat until very thick (about 8 minutes), stirring frequently. Cool. Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat. Place pork in a 13 x 9-inch baking dish; spread chili paste over all sides of pork. Cover and marinate in refrigerator 6 hours or overnight. Prepare grill. Remove pork from dish, reserving chili paste. Insert a meat thermometer into the thickest part of pork. Place pork on a grill rack coated with cooking spray; cook for 8 minutes on each side or until thermometer registers 160°F (slightly pink), brushing with reserved chili paste frequently.

ASPARAGUS CASSEROLE

Mix in a bowl:

1 lb asparagus - cup in 1" pieces and slightly pre-cooked
2 medium leeks sliced thin and sautéed in butter (white parts only)
2 cups fresh shredded Swiss cheese
1 tsp. Salt
1/4 tsp pepper
2 Tbsp fresh dill weed
1 Tbsp Dijon mustard
a little lemon juice (optional)

1 cup dry bread crumbs
1/4 cup freshly grated Parmesan
2 Tbsp flat-leaf parsley

5 sheets phyllo dough

Butter a 13x9" pan. Layer 5 sheets phyllo dough in casserole dish. Between
each of 5 layers, butter and put crumb mix. Place asparagus mix over this, top with 5 more layers of phyllo dough which have been buttered and crumbed ending with crumb on the top of the casserole. Fold in edges and corners of
phyllo dough and bake uncovered at 375 for 35-45 min.

BAKED MACARONI AND SAUSAGE

1 pound Turkey Breakfast Sausage -- browned and drained
1 cup Onions -- chopped
4 cloves Garlic -- chopped
4 ounces Mushrooms, canned -- drained
16 ounces Cottage Cheese, low fat
1 pound Elbow Macaroni -- or Ziti
32 ounces Spaghetti Sauce
1/2 pound Mozzarella Cheese, part skim milk -- shredded
1/4 cup Parmesan Cheese -- grated

Sauté sausage in skillet until well browned; drain. Add onions, garlic and mushrooms. Sauté until onion is tender, but not brown. Set aside. In a large saucepan, boil macaroni 10 minutes and drain. Combine, sausage mixture and Ricotta cheese; mix well. Pour 1/2 cup sauce on bottom of 3-quart casserole. Spread 1/2 macaroni mixture, sausage-cheese mixture, then cover with 1/2 of remaining sauce. Sprinkle with 1/2 of Mozzarella and Parmesan cheese. Add the rest of the macaroni sausage mix, then remaining sauce and end with Mozzarella and Parmesan. Cover. Bake at 400 degrees F for 20 to 30 minutes until hot and bubbly.

Serve with green salad & garlic bread.

To freeze for later use: Cover and label unbaked, assembled dish. Freeze up to six months. To use, thaw over night in refrigerator, and bake as directed above.

BANANA MANDARIN CHEESE PIE


1 9" graham cracker crust
8 ounces Cream cheese -- softened
8 ounces Sweetened Condensed Milk
1/3 cup ReaLemon Lemon juice
1 teaspoon Vanilla extract
3 medium Bananas
11 ounce can Mandarin oranges (drained)
ReaLemon Lemon juice (sufficient for dipping banana slices)

In large mixer bowl, beat cheese until fluffy.

Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup ReaLemon and vanilla.

Slice 2 bananas; dip in ReaLemon and drain. Line crust with bananas and about 2/3 of the orange segments. Pour filling over fruit. Chill 3 hours or until set. Before serving, slice remaining banana; dip in ReaLemon and drain. Garnish top with banana slices and remaining orange segments. Refrigerate leftovers. Yield: 8 servings. Note: Orange juice would be nice, in place of lemon juice.

BARBEQUE ROASTED SALMON

1/3 cup pineapple juice
1/4 cup fresh lemon juice
4 - 6 salmon fillets
1/4 cup brown sugar
1 Tbsp. chili powder
1 Tbsp. lemon zest
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. salt

Combine pineapple juice, lemon juice and salmon fillets in a bag and seal. Marinate in the refrigerator for an hour. Remove salmon and discard juices. Combine next 6 ingredients and mix well. Rub mixture on each fillet. Place fillets in a baking dish coated with cooking spray. Bake at 400 degrees for 12 - 15 minutes until fish is flaky. Serve with fresh lemon slices.

BLACK BOTTOM BANANA-CREAM PIE

1 (9-inch) Pastry Crust
3 tablespoons cornstarch, divided
2 tablespoons sugar
2 tablespoons unsweetened cocoa
Dash of salt
1-1/3 cups 1% low-fat milk, divided
1 ounce semisweet chocolate, chopped
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon stick margarine or butter
2 teaspoons vanilla extract
2 ounces block-style fat-free cream cheese, softened
2 cups sliced ripe banana (about 2 large bananas)
1-1/2 cups frozen fat-free whipped topping, thawed
Chocolate curls (optional)

Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a
wire rack.

Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.

Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.

Arrange banana slices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.

BOEUF BOURGUIGNON

On a cool spring evening, there are few dishes as satisfying -- or as romantic -- as a hearty Boeuf Bourguignon. This is an essential dish to have in your repertoire because, besides being heart-warming and delicious, it benefits from being prepared in advance and reheated; AND leftovers freeze well. Serves 6

3 pounds lean stew beef (chuck, round), cut in 1 1/2-inch cubes
3 cups (1 bottle) hearty red wine (Beaujolais or Côtes du Rhône are flavorful and
not too costly)
4 tablespoons Cognac
1 bouquet garni (1 sprig thyme, 1 bay leaf, 10 parsley stems)
6 black peppercorns
3 tablespoons vegetable oil
5 large onions
3 large carrots
1/2 pound slab bacon (or pancetta)
Freshly ground black pepper
2 tablespoons unsalted butter
Sea salt, to taste
1 garlic clove
30 pearl onions (fresh -- not from a bottle)
1/4 pound fresh mushroom caps

In a large mixing bowl, combine beef cubes with the wine, 3 tablespoons Cognac, the bouquet garni, a few peppercorns and 1 tablespoon vegetable oil.
Set aside to marinate for at least 2 hours, but not overnight.

Peel and chop the onions and carrots. Remove rind from the bacon and cut the meat into 1-inch pieces. Blanch bacon in boiling water for several seconds. Drain and pat dry. Remove beef from the marinade with a slotted spoon and pat dry. (If the meat is not dry, it will not brown.) Reserve the marinade.

Heat a Dutch oven or a large, deep-sided sauté pan with a tight-fitting lid and film it with oil. Sauté the bacon until it is lightly browned. Remove bacon from the pan and set aside to drain on paper towels. Leave any bacon fat in the pan.

Add the remaining vegetable oil to the pan, melt 1 tablespoon of the butter in it, and when it is very hot add the beef to the pan (in 2 batches, if necessary) and sear on all sides. Season with salt and pepper. Remove the beef from the pan.

Add the chopped onions and carrots to the pan and sauté the mixture until onions become translucent. Return the beef and bacon to the pan. Add the marinade and bouquet garni to the pan and bring everything to a boil. Add unpeeled but lightly crushed garlic. Cover and simmer over low heat until beef is tender -- about 2 1/2 hours -- and the sauce is a rich, dark brown.

Wipe the mushroom caps with a piece of paper towel. Peel the pearl onions, and cut an "x" in the root end of each with a small, sharp knife. Melt the remaining butter in another skillet. Add the onions and mushrooms and sauté quickly over medium high heat without browning. Set aside.

When the beef has finished cooking, remove it and the bacon from the cooking liquid with a slotted spoon. Strain the liquid through a sieve or strainer. Press to get all the juices out of the vegetables you will be discarding.

Return the sauce to the pan with the beef and bacon. (If the sauce seems too thin, mix 2 teaspoons of potato starch with 1/4 cup of the cool sauce before returning to the pan.) Add the mushrooms, pearl onions and the remaining Cognac. Warm the stew until it is completely heated through.

BRIE PUFF PASTRY

This incredibly easy recipe is extremely versatile. It also freezes very well, so you can make it ahead of time and keep it on hand. Half of this recipe will be used as the base for an appetizer, Montrachet Tarts. The remainder will serve as the crust for the Caramelized Apple Tart. (Both recipes are in this collection.) Makes about one pound of pastry.

1 cup unsalted butter, COLD (cut into 8 pieces)
2 cups unbleached flour
4 ounces imported Brie cheese, at room temperature

In food processor fitted with the metal blade, combine the flour and butter with short pulses until mixture is the consistency of coarse meal.

Cut the Brie into several small pieces and add to the flour mixture. Pulse until just before mixture forms a ball. Form mixture into a disc and refrigerate for at least 1/2 hour.

Tip: This pastry is so versatile and durable you may wish to make it in "commercial amounts" and keep it on hand in your freezer. Here are the proportions: 1 pound unsalted butter, 1 pound (4 cups) unbleached flour; 1/2 pound Brie.

CARAMELIZED APPLE TART IN BRIE PUFF PASTRY
(Tarte Tatin)

Tarte Tatin is an apple tart that is baked with the crust on top and inverted on the serving plate. Two French sisters (named Tatin) supposedly invented it in the Loire Valley many years ago. Whatever the REAL story, the tart became a classic because it tastes so good and is so easy to prepare. This is another delicious use for the Brie Puff Pastry.

Makes one 10-inch tart

1/2 recipe Brie Puff Pastry

Filling:

6 crisp apples (Golden Delicious or Gala are the most like French apples)
1/3 cup granulated cane sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, softened
1/2 cup dark brown cane sugar
6 tablespoons melted butter

Quarter, core and peel apples. Cut them lengthwise into 1/8-inch slices (thin). Mix cinnamon and sugar and toss with the apples.

Butter a 10-inch ovenproof deep fry pie pan heavily with the 2 tablespoons soft butter. Make sure you coat the bottom especially well.

Sprinkle half of the 1/2 cup of sugar over the butter. Arrange 1/3 of the apples over the sugar. Sprinkle 1/3 of the melted butter over the apples.

Repeat with 1/2 the remaining apples and butter, then a final layer of apples and butter. Put remaining sugar on top.

Cook on top of the stove (over medium-low heat) for about 20 minutes, until apples have softened and begun to caramelize.

Preheat oven to 350 degrees F. Roll out pastry to 1/8-inch thick. Cut it into a circle the size of the top of the pie pan.

Place over the apples, letting the edges fall against the inside edge of the dish.
Cut 4 or 5 holes about 1/8-inch long in pastry as vents.

Bake in lower third of preheated oven for 45 to 60 minutes. If pastry is browning too fast, cover lightly with aluminum foil.

Tart is done when you can see thick brown syrup exuding from apples between the crust and edge of pan.

CHEESY CHICKEN ENCHILADAS

1/2 lb chicken, cooked and diced
4oz cream cheese
1 can El Paso Enchilada Sauce
4 medium flour tortillas (2 tortillas per serving)

Soften cream cheese and then mix cheese with chicken. Divide mixture evenly among 4 tortillas. Roll them up and place in cooking dish. Cover with sauce and bake at 350 degrees F. for 20 minutes.

CHICKEN AND BEEF KABOBS

1 pound lean, tender beef, cut into 1-inch cubes
1 pound chicken breasts, cut into 1-inch cubes
1/4 cup olive oil
1 clove garlic
2 Tbsp. dry sherry
2 Tbsp. soy sauce
1 small bottle Italian dressing
2 onions, quartered
1 pint cherry tomatoes
1 pound fresh mushrooms
2 yellow, red or green peppers or a combination of each sliced
1 - 15 oz. can pineapple chunks, drained

Place beef cubes in the mixture of olive oil, garlic, dry sherry and soy sauce and marinate for at least 1 hour. Place chicken cubes in the Italian dressing and allow to marinate at the same time as the beef. When the meat is finished marinating place on skewers alternating with vegetables. Brush on the remaining Italian dressing and grill over medium-high heat to desired doneness. We love Kabobs. The wonderful blend of colors and flavors makes for a main course that is both attractive and tasty. You can also get creative with the ingredients. For example, fresh zucchini slices can be used on the Kabobs along with very thin slices of red potatoes. You can also add different meats to the mix such as large shrimp, scallops and firm fish like tuna.

CHICKPEA SOUP

1 lb (450 g) dried chickpeas (garbanzo beans), soaked overnight and drained
12 cups (3 L) chicken or beef stock
1 ham bone
3 bay (laurel) leaves
4-6 cloves garlic, finely chopped
2 medium onions, chopped
2-3 large potatoes, peeled and diced
2-3 sausages such as Italian, kielbasa, or chorizo, cooked and sliced
1 small head cabbage, coarsely chopped
Salt and freshly ground pepper to taste

Combine the chickpeas, stock, ham bone, bay leaves, garlic, and onions in a slow cooker set on low (200F, 95C) and cook for 8 hours. Add remaining ingredients and cook an additional 2 hours, until the potatoes are tender. Remove the ham bone, remove any meat from the bone, discard the bone and add the meat to the soup. Serves 8 to 12.

Stove top directions: Proceed as for the slow cooker recipe using a large heavy pot over very low heat and reducing the cooking times by half.

The name translates literally as "chili with cheese," and it's a
popular dip at restaurants and parties all over the USA. Serve it
with corn chips, sliced French bread, or fresh raw vegetables.

CHILI AND CHEDDAR BOWTIE CASSEROLE

1 (7oz) can chipotle chilies in adobo sauce
1 tablespoon butter
1 cup chopped red bell pepper
1/2 cup diced Canadian bacon (about 2 oz. (or use regular bacon)
1 cup thinly sliced green onions
2 tablespoons all purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 1/4 cups 2% reduced fat milk
2 cups (8oz) shredded reduced fat sharp cheddar cheese, divided
2 tablespoons chopped fresh cilantro
8 cups hot cooked farfalle (bow tie pasta) or other short pasta
cooking spray

Preheat oven to 400 degrees F
Remove 1 teaspoon adobo sauce and 1 chili from canned chilies, mince the chili. Place remaining sauce and chilies in a ziploc plastic bag; freeze for another use. Melt butter in a large Dutch oven over medium high heat. Add bell pepper and bacon; sauté 4 minutes. Add onions; sauté 1 minute.

Stir in the adobo sauce, minced chili, flour, chili powder, salt and cumin; cook 1 minute. Gradually add milk, cook until thick and bubbly (about 4 minutes), stirring constantly with a whisk. Remove from heat.

Gradually add 11/2 cups cheese and cilantro, stirring until cheese melts. Add pasta to pan, toss well. Spoon the pasta mixture into an 11 x 7 inch baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Bake at 400 F for 15 minutes or until browned. Yield 6 servings.

CHILI CON QUESO
The name translates literally as "chili with cheese," and it's a popular dip at restaurants and parties all over the USA. Serve it with corn chips, sliced French bread, or fresh raw vegetables.

2 Tbsp (30 ml) butter
1/2 medium onion, finely chopped
1-2 cloves garlic, finely chopped
2 ripe tomatoes, peeled, seeded, and chopped
1-2 jalapeno peppers, seeded and finely chopped, or to taste
2 1/2 cups (625 ml) grated Monterey Jack or cheddar cheese

Set the slow cooker to high (300F, 150C) and add the butter, onion, and garlic. Sauté until tender but not brown. Add the remaining ingredients and cook on low heat (200F, 95C) for 1 hour, stirring once or twice. You may serve this directly from the slow cooker while it is still on the low setting to keep the cheese melted. Serves 6 to 8.

Stove top directions: Heat the butter in a heavy skillet over moderate heat and sauté the onion and garlic until tender but now brown. Stir in the remaining ingredients and cook on the lowest setting until the cheese is completely melted, stirring occasionally. Serves 6 to 8.

CHOCOLATE CINNAMON BUNS

2 1/2 teaspoons active dry yeast
1/3 cup sugar
3/4 cup warm water
1/4 cup vegetable shortening
1/4 teaspoon salt
1 egg
1/3 cup unsweetened cocoa
2 1/8 cups flour
1 tablespoon butter or margarine -- (softened)
1 1/4 teaspoons ground cinnamon
1 cup powdered sugar
2 tablespoons milk
1/3 cup chopped nuts -- (your choice)

Grease a 9 inch square baking pan. In a small bowl, dissolve yeast and 1 table-spoon of the sugar in the warm water. In a large mixing bowl, combine the shortening, salt, 3 tablespoons of the sugar, the egg cocoa and 1 cup of flour. Beat the mixture until smooth. Stir in the remaining flour to form a stiff dough. Place the dough in a well-greased bowl. Cover the bowl with plastic wrap and let rise in a warm place for approximately 1 1/2 hours or until dough has doubled in size. Punch the dough down. On a lightly floured surface, roll the dough into a 14 x 9 inch rectangle and spread with the butter. In a small bowl, combine the remaining sugar and the cinnamon. Sprinkle the mixture over the dough.

Loosely roll up jelly roll-style. Moisten the edges with water and press together to seal. Cut the rolls into 1-inch-wide slices. Place the slices in the prepared pan. Cover with a kitchen towel and let rise 1 hour, or until doubled in size. Preheat the oven to 375 degrees F. Bake 25 minutes. Combine the powdered sugar and milk, mixing well. Spoon the glaze over the warm rolls. Sprinkle the nuts
over the glaze.

CHUTNEY-CHEESE SPREAD

8 oz sharp cheddar cheese, shredded
1 8-oz. package cream cheese, softened
1/4 cup dry sherry
Pinch of salt
1/2 tsp. curry powder
1 cup mango chutney
1/4 cup green onion, diced

Combine cheeses and next 3 ingredients and mix well. Place in a serving dish and chill for several hours until ready to serve. Just before serving, warm chutney slightly in a saucepan or microwave and pour over cheese mixture, top with green onions and serve with crackers.

CIAMBELLINE RUSTICHE
(Rustic Doughnuts)

2 cups all purpose flour
5 tablespoon of sugar
Salt, a pinch
1/2 cup of white wine
1/2 teaspoon of anise seeds
1/2 cup olive oil
1 egg beaten
Oil for baking sheet

Sift the flour into a bowl and add the sugar, salt, wine, anise seeds and olive oil. Mix to a dough and knead it well.

Cover with clean towel and leave it to rest for 1 hour. Divide the dough in 20 pieces and shape into cylinders, the thickness of a finger and finally into rings.

Arrange them on a greased baking sheet, brush them with beaten egg and bake at 400F for 20 minutes.

CINNAMON-NUT BAKED APPLES

1/4 cup water
1/4 cup packed light brown sugar
1 Tbsp chopped walnuts
1/2 tsp ground cinnamon
4 medium apple(s), peeled and cored (use a baking variety)
1 Tbsp butter or margarine
2 Tbsp maple syrup

Preheat oven to 375°F. Place water in an 8-inch-square baking dish.

In a small bowl, mix together brown sugar, walnuts and cinnamon. Stand cored apples in baking dish and fill each with 1/4 of brown sugar-nut mixture. Top each with 3/4 teaspoon of margarine and 1/2 tablespoon of syrup.

Bake, basting apples with the pan juices, about 40 minutes. Transfer apples to dessert plates; cut in half and garnish with cinnamon sticks, if desired. Yields 2 filled halves per serving.

CONDIGLIONE
(Mixed salad, Ligurian style)

6 large ripe and firm tomatoes
1 large sweet pepper, cored and seeded
3 cloves of garlic, peeled
1 cucumber, peeled and thinly sliced
2 pearl (button) onions thinly sliced
2 hard-boiled eggs quartered
Salt & pepper
2 large anchovies filets, chopped
Oregano to taste
Olive oil to dress salad

Cut the tomatoes into wedges, cut the pepper into strips. Rub the salad bowl generously with the garlic. Arrange all the ingredients in the order given or however you like.

Add the olive oil last and stir into salad. Refrigerate 1 hour. Stir the salad again before serving.

COQUILLES ST. JACQUES

1 pound Sea Scallops
1/2 onion finely chopped
8 fresh button mushrooms, washed sliced and placed in bowl of water that
has a little lemon juice in it (to keep them white)
3 Tablespoons butter
3 Tablespoons flour
1 tablespoon fresh chopped parsley
1 cup heavy cream
1 Tablespoon Sherry
1/4 cup chopped Swiss cheese
1/4 teaspoon marjoram spice
1 clove garlic crushed.
salt and pepper to taste

Place Scallops in sauce pan and cover with water and a squirt of lemon juice. Cook about 10 to 15 minutes. Prepare mushrooms and chop onions and parsley. Place butter in a pan and add onions, garlic, mushrooms and parsley. Sauté for a couple of minutes. Add flour and cook for about 3 minutes, add heavy cream and stir continually, then add stock from scallops until sauce is creamy but thick.
Add remaining ingredients, except the Swiss cheese.

Place a large spoon full in a custard cup (about 2 Tablespoons full). (If you have the large sea shells you can use them.) Place cheese on top and just before serving, broil for about 10 minutes, it will be hot and bubbly.

COSTATINE AL FINOCCHIO
(Pork chops with fennel)

4 pork chops
4 teaspoon tomato paste
2 tablespoon of oil
2 1/2 tablespoons of olive oil
1/2 cup of Marsala wine
1/2 cup dry red wine
2 cloves of garlic chopped finely
1/4 teaspoon of fennel seeds

Start by rinsing the chops and patting them dry. Season with salt and pepper. Dilute the tomato paste in a little hot water.

Heat the butter and the oil in a sauté pan and pan fry the chops for about 5 minutes on each side on moderate heat, browning them well on each side.

Re-season with salt and pepper and set aside on a heated or oven-proof dish and keep warm in oven.

To the same pan add the Marsala, the red wine, the garlic and the fennel seeds. Wait one minute and add the tomato paste.

Check for seasoning and reduce the sauce for about 2 minutes on medium high heat, pour over chops and serve hot. Serves 4

CRISPY RANCH POTATOES

4 large Potatoes -- un-peeled
1 tablespoon Vegetable Oil
1 package Ranch-style Dressing mix -- 0.4 ounces
1 cup Sour Cream, light -- for dipping

Preheat oven to 400 degrees F. Slice un-peeled potatoes into 1/4 inch thick slices, then place in a large bowl. Add oil to potatoes and mix lightly. Add dressing mix, tossing to coat evenly. Arrange potato slices in single layer on a greased baking sheet. (Do not overlap slices) Bake 30 - 40 minutes or until potatoes are browned and tender. Serve warm with sour cream for dipping, as an appetizer.

CROCKPOT CHEESE SOUFFLE

8 slices white bread (cut off crusts; cut slices in fourths)
8 oz. cheddar cheese (grated or shredded)
4 eggs
1 cup milk or light cream
1 cup evaporated milk
1/4 tsp. salt
1 tbsp. parsley (fresh or dried)
Paprika

Lightly grease crock-pot. Alternate layers of bread and cheese. Beat eggs with cream and evaporated milk, salt and parsley and paprika. Pour egg and milk mixture over top of bread and cheese. Cover and cook on LOW setting for
3 to 4 hours. Serves four to six people.

Note: 2 cups cooked shrimp or cooked diced ham may be added, if desired.
(Layer as with bread and cheese).

CURRIED RICE

1 and 1/2 cup wild rice
1 small onion, chopped
1/3 cup celery, chopped
2 tsp. curry powder or to taste
1/4 cup butter
1 cup chicken broth
1 cup water
1/2 cup cashews, chopped
Salt and pepper to taste

Melt butter in a saucepan and sauté onion and celery together until tender. Add rice, water, chicken broth, curry powder and salt and pepper. Bring to a boil then reduce heat and simmer covered for 15 - 20 minutes or until all liquid is absorbed. Sprinkle with chopped cashews.

This rice dish goes very well with the Kabobs. Serve the Kabobs on top of a big bed of the rice and let your guests disassemble the Kabobs on their own. This creates an attractive presentation that is also functional because the rice prevents the Kabob from rolling off of the plate during the serving process.

FILETTO DI TACCHINO CON MARSALA
(Turkey Breast in Marsala Sauce)

4 Turkey fillets cut from the breast, pounded (See note below)
flour
4 oz butter
2 leaves of fresh sage
1 cup Marsala wine
1 white truffle, sliced paper thin (Optional)
salt and pepper

Note: An 8 lb Turkey breast will give you 8/10 good sizes fillets so you can use half and freeze the other for the next time you want to make this again.

Season the fillets with salt and pepper, and dredge them lightly in flour shaking off the excess. Heat 3 Tablespoons of the butter in a skillet and brown the fillet gently on both sides. Take care not to keep the flame too high or the butter will burn. Cook the fillets for 5 minutes on each sides, then transfer to a heated serving dish. Keep warm in oven.

Stir 2 tablespoons of the butter in the pan, scraping the bottom and add the sage, then add the Marsala wine. Stir well, add the remaining butter, stir and cook until all of the butter as been incorporated into the Marsala.

Check for salt & pepper.

Pour the sauce over the fillets and sprinkle with truffles if using. Serves 4

FOUR BEAN BURGER BAKE

1 lb. ground beef
4-slices of bacon, diced
1/2 cup chopped onion
1- 8 1/2 oz. can green beans, drained
1- 8 1/2 oz. can yellow wax beans, drained
1- 15 oz. can of your favorite pork and beans
1 -16 oz. can kidney beans, (pinto beans or other red beans are okay)
1/2 cup firmly packed brown sugar (or less if you prefer not so sweet)
1/2 cup catsup
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon prepared mustard

Fry bacon and set aside, brown ground beef and onion; drain. Combine all ingredients and simmer for several hours in crockpot. This recipe can be doubled.

FRESH HERB BREAD

1 package (1 Tbsp, 15 ml) dried yeast
3 1/2 cups (875 ml) bread or all-purpose flour, approximately
1 Tbsp (15 ml) sugar
1 tsp (5 ml) salt
1/2 cup (125 ml) non-fat dry milk
1 1/4 cups (310 ml) hot water
1 Tbsp (15 ml) butter at room temperature
One or more of the following finely chopped fresh herbs:
2 Tbsp (30 ml) dill
2 Tbsp (30 ml) savory
2 Tbsp (30 ml) basil
1 Tbsp (15 ml) oregano
1 Tbsp (15 ml) thyme
1 Tbsp (15 ml) marjoram

Blend the yeast and 1 1/2 cup (375 ml) of the flour in a large mixing bowl. Add the sugar, salt, milk, and hot water and beat for 3 minutes with a wooden spoon or electric mixer. Add the butter and continue beating until the batter pulls away in strings from the sides of the bowl. Gradually add the remaining flour until the dough has formed a ball and can be kneaded. Knead on a lightly floured surface until the dough is smooth and satiny, about 8 minutes. Place the dough in a lightly greased bowl, turning it to grease all sides, cover with plastic wrap, and allow to rise until doubled in volume, about 1 hour. Turn the dough out onto a floured, flatten it with your fingers, sprinkle it with the herb or herbs of your choice, and knead for 2 minutes, and form into a ball. Form the ball into an oval about 9 inches (23 cm) long and 6 inches (15 cm) wide. Fold the oval in half
lengthwise, pinch the seam, and place seam side down in a lightly greased 9x5-inch (23x12 cm) loaf pan. Cover with wax paper or parchment and allow the dough to rise until doubled in volume, about 45 minutes. Bake in the middle of a preheated 375F (190C) oven until the crust is golden brown and a toothpick inserted in the center comes out dry and clean, about 45 minutes. Remove from the oven and immediately turn out onto a wire rack to cool on a wire rack before
serving. Makes 1 loaf.

FRUITED OATMEAL COOKIES

3/4 cup butter; softened
3 eggs
3/4 cup juice, apple, or your other favorite
1 1/2 tsp vanilla
1 1/2 cups flour
1 1/2 cups oats
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon, ground
1/2 tsp allspice, ground
6 oz fruit, dried mixed
1/2 cup nuts, chopped

Chop fruit.

Preheat oven to 350F. Beat butter in large bowl until creamy. Blend in eggs, apple juice concentrate, and vanilla. Add flour, oats, baking soda, salt, cinnamon, and allspice; mix well. Stir in dried fruit and nuts. Drop scant 1/4 ** cupfuls of dough, 3" apart, onto lightly greased cookie sheets; flatten slightly. Bake 12-14 minutes, until edges are lightly browned.

Cool 1 minute on cookie sheets, then transfer to wire racks to cool completely. Store in tightly covered container. Yield: 18 servings.

Note: ** these cookies will be HUGE. You could make them smaller, and bake in a shorter period of time. Start checking at about 8 minutes.

FRY BREAD
(Zahsakokwahn) -- Staple of Powwows, Symbol of Intertribal Indian Unity

2 cups flour
3 tsp baking powder
1 tsp salt
1 cup milk
Deep hot fat in fry pan or fryer

Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized limps and shape into a disk -- everyone has their own characteristic shapes.(Shape affects the taste, by the way because of how it fries). For Indian tacos, the disk must be rather flat, with a depression -- almost a hole -- in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in fat (about 375 deg. F) until golden and done on both sides, about 5 minutes. Drain on absorbent paper.

FUNGHI TRIPPATI
(Mushrooms cooked tripe style)

1 1/2 lb. of baby bella or mixed wild mushrooms
6 tablespoon of olive oil
2 cloves of garlic crushed with the blade of a knife
2 leaves of sage (If you can't find just do not use it. (Do Not Use dried it tastes
like medicine)
1/2 teaspoon of dried chili flakes
1 teaspoon of oregano
A few sun dried tomatoes reconstituted in water (Optional)

Clean the mushroom and cut into medium slices. Heat the oil and gently sauté the crushed garlic until it begins to brown, remove it and discard.

Add the chili flakes, the sage and the mushroom, dilute the tomato paste with a little hot water and add it to the pan.

Season to taste with salt and pepper, if using, add the sun dried tomatoes. Cook until it's not so watery, about 15 minutes on medium heat.

When the mushrooms are tender sprinkle with oregano and toss it one last time and serve alongside the pork chops.

GREEN CHILI STEW

2 lb. pork, mutton, lamb or beef, cut into small pieces
3 ears corn (scrape kernels from cob) or about 3 C. frozen or canned corn
3 stalks celery, diced
3 medium potatoes, peeled and diced
2 medium tomatoes, diced
5 roasted green chilies, peeled, seeded and diced or use canned Anaheim
chilies, diced

Brown meat in large pot. Add remaining ingredients along with water to make a stew consistency. Cover pot and simmer for approximately 1 hour. [You can also cook in crock pot for 8 to 10 hours after browning the meat.]

GRILLED FISH WITH PINEAPPLE SALSA
4 Servings

1 can (20 ounces) pineapple tidbits packed in pineapple juice, drained (or 1-1/2
cups chopped fresh pineapple)
1/4 cup chopped pimento, drained
1/4 cup finely chopped red onion or scallion
1 small jalapeno pepper, seeds and ribs removed, and finely chopped
1/4 cup vegetable oil, divided
3 tablespoons rice wine vinegar
2 tablespoons dark brown sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1-1/2 pounds firm-fleshed fish fillets, such as salmon, flounder or halibut

Combine pineapple, pimento, red onion, jalapeño, 2 tablespoons vegetable oil,
vinegar, brown sugar, 1/4 teaspoon salt and 1/4 teaspoon pepper in glass or stainless steel mixing bowl. Stir well. Refrigerate 30 minutes tightly covered.

Prepare grill or heat broiler.

Rinse fish. Pat dry. Brush with remaining 2 tablespoons Crisco Oil. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.

Grill or broil fish 3 minutes. Turn gently with spatula. Grill 3 minutes or until fish flakes easily with fork. (Fish requires 10 minutes total grilling or broiling time per inch of thickness.) Remove from grill. Top with salsa. Serve immediately.

Note: The salsa can be made up to 1 day in advance and refrigerated, tightly covered. Boneless skinless chicken breasts, turkey cutlets or thin boneless pork chops can be substituted for fish.

HAM SPREAD

1/4 tsp Tabasco
1 can ham (not deviled, just plain canned ham)
8 oz cream cheese
1/4 tsp mustard
1 tsp onion, finely chopped (or use 1/4 tsp onion powder)
1/4 cup mayonnaise
2 tsp parsley

Mix all together and use as dip or spread on flour tortillas and roll up. You can also use canned chicken in this recipe, but ham has always been the favorite.

JALAPENO GRITS
These grits get their creaminess and spiciness from pepper Jack cheese which is available just about everywhere in the USA. If you can't find it, simply substitute a mild white cheese such as Havarti or gouda and add some fresh hot chili peppers to taste. The grits can also be substituted with polenta.

4 cups (1 L) boiling water
1 cup (250 ml) grits
6 Tbsp (90 ml) butter
8 oz (225 g) pepper Jack cheese, grated
2 eggs, beaten
Salt and freshly ground pepper to taste

Pour the water over the grits in the slow cooker and stir until smooth. Set the cooker on low (200F, 95C) and let the grits soak for 10 minutes. Add the remaining ingredients and stir until the butter is melted. Cook for 3 to 4 hours. Serves 6 to 8.

Stove top method: Bring the water to a boil in a heavy pot over high heat and stir the grits into the water gradually. Reduce the heat and simmer covered for 30 minutes. Stir in the remaining ingredients and cook an additional 10 to 20 minutes, until the grits are tender.

MEXICAN BREAD PUDDING

1 and 1/4 cups water
1 and 1/3 cups brown sugar
3 cinnamon sticks
5 cups French bread, cubed
1/4 cup sliced almonds
1/3 cup raisins
1/4 cup butter
1/2 cup Monterey Jack cheese

Combine water, brown sugar and cinnamon sticks in a saucepan and simmer for 15 minutes. Remove cinnamon sticks and discard. Combine bread, almonds, raisins and butter and mix well. Pour sugar mixture over bread mixture and mix. Spray an 8-inch baking pan with cooking spray and place mixture in pan. Chill for 1 hour and remove. Top with Monterey Jack cheese, cover with foil and bake for 25 minutes at 350 degrees. Remove foil and bake an additional 10 minutes. Serve warm.

MEXICAN POT ROAST

2 Tbsp (30 ml) olive oil
4-5 lbs (1.8-2.25 Kg) beef pot roast
Salt and freshly ground pepper to taste
1 cup (250 ml) dry red or white wine (optional)
1 medium onion, chopped
3-6 cloves garlic, finely chopped
2 cups (500 ml) chopped fresh or canned tomatoes
1 cup (250 ml) sliced mushrooms
2 bay (laurel) leaves
2 Tbsp (30 ml) chili powder
1 tsp (5 ml) dried thyme

Heat the oil in a skillet over high heat. Season the roast with salt and pepper and brown on all sides in the oil. Place remaining ingredients in the slow cooker and stir to combine. Add the meat and cook on low for 8 to 10 hours. Serves 6 to 8.

Stove top method: Add an additional cup of wine or water and place ingredients in a pot or casserole and simmer tightly covered over very low heat for 3 to 4 hours, or bake tightly covered in a preheated 250F (120C) oven for 3 to 4 hours, adding more liquid if necessary.

MINESTRONE D'ASTI
Vegetable Soup Asti Style

1/2 lb of white beans soaked overnight covered in water
4 quarts of water
1small cabbage, shredded
2 medium sized potatoes, peeled and diced
1 carrot, diced
2 stalks of celery, chopped
4 oz of pancetta or lean bacon, diced
2 cloves of garlic, minced
1/2 lb Ditalini (thimble-shaped noodles)
3-4 sprigs of parsley, finely chopped
1 cup parmesan cheese
salt and white pepper to taste

Put the beans in a large pan, cover with the water, bring to a boil and cook them slowly for 1 hour. Add the cabbage, potatoes, carrots, celery and salt. Continue to cook for another 40 minutes. Add the ditalini and cook for 8 minutes.

Meanshile, pound the pancetta or the bacon to a paste with the garlic, parsley and basil, using a food processor, the more traditional mortar and pestle or the famous "Mezzaluna", add the grated cheese, and dilute it with a little stock.

Pour the mixture into the soup, stir well, season with a little freshly ground white pepper and serve immediately. Serves 4 to 6

MONTRACHET TARTS

You will absolutely love these tiny little tartlets of tender Brie puff pastry you can buzz up in your Cuisinart! They are fabulous to serve with Champagne as an Amûse-Bouche, for a special dinner, or as a passed hors d'oeuvre for a cocktail party, anytime. What makes them even better is that the pastry can be made (and frozen) as much as a month in advance, and the tiny tarts completely assembled (except for brushing with the rosemary oil and baking) and kept stacked in your refrigerator the day of your party to be baked as needed. Makes 6 cocktail servings

1/2 recipe Brie Puff Pastry (recipe included in this collection)

Filling:
1 cup extra virgin olive oil
1 - 2 branches fresh rosemary
1 log mild goat cheese

Remove the rosemary leaves from their stems and chop them coarsely with a large chef's knife. Put into a glass jar with the olive oil. You may do this several days ahead.

When you are ready to assemble the tarts, pull small pieces of the dough (about the size of a gumball) from the disc, and roll into a ball in your palms.

Place the balls about 1 inch apart on a baking sheet.

Press them down with your thumb. Put a little piece of goat cheese in the thumbprint. Chill the trays VERY WELL.

Preheat the oven to 425 degrees F. Remove baking sheets from refrigerator only as needed. Brush each tart with the room-temperature rosemary oil. Bake about 10 minutes. Remove to a tray and serve immediately. Garnish the serving tray with a fresh rosemary sprig.

ORANGE-SESAME MUFFINS

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
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.
*2 Eggs make a much lighter muffin.

PASTA CRAB LOUIS

4 oz. uncooked macaroni
1/2 cup mayonnaise
1/4 cup whipping cream, unwhipped
2 Tbsp. lemon juice
1 tsp. paprika
2 tsp. Worcestershire sauce
2 Tbsp. ketchup
1/4 tsp. salt
1/8 tsp. cracked pepper
8 oz. imitation crab meat (You could use real crab if you like)
2 green onions, including tops
2 hard-boiled eggs
4-6 large lettuce leaves

Cook macaroni and rinse in cold water and drain well. Chill. Prepare dressing and chill. When ready to serve, combine macaroni and crab and place on lettuce leaf. Top with dressing. Garnish with diced green onions and hard-boiled eggs.

PEACH, MOLASSES, AND BROWN SUGAR COBBLER

makes 8 servings

3/4 cup unsalted butter
1 1/2 cups all purpose flour
1 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups milk
1/3 cup dark molasses
2 eggs, slightly beaten
2 teaspoons vanilla extract
1 cup chopped pecans
6 to 8 ripe peaches, peeled and sliced (about 4 cups) (or apricots or berries)

Preheat oven to 350 degrees. Put the butter in an 8x12 inch baking dish and
place in the oven to melt. Don't let it burn.

In a large bowl, stir together the flour, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk together the milk, molasses, eggs and vanilla. Stir the milk mixture into the flour mixture until well blended. Stir in the pecans.

Remove the hot baking dish from the oven and pour the batter into it. Evenly
spoon the peach slices over the batter. Return the dish to the oven and bake until the batter is browned and has risen around the fruit, 40 to 45 minutes. Transfer dish to a rack to cool for 30 minutes, then serve warm directly from dish.
Note: You could substitute apricot or berries for the peaches.

PEANUT BUTTER DIP

1 cup vegetable broth
1/2 cup peanut butter
3 tablespoons chopped shallots
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1 teaspoon sugar
Salt and freshly ground pepper, to taste
Optional: 1 jalapeno, chopped
Celery sticks or grilled chicken fingers as an accompaniment

In a small saucepan over low heat combine vegetable broth, peanut butter, shallots, Worcestershire, garlic, sugar, salt and pepper and optional jalapeno. Cook until the mixture thickens, about 15 minutes, stirring constantly. Serve with celery sticks, grilled chicken fingers.



PESTO ALLA GENOVESE

50 basil leaves, washed and dried
10 sprigs of Italian flat parsley
1/4 cup of pine nuts or walnuts, toasted
1 clove og garlic
2 tablespoons Pecorino Romano
3 Tablespoons of Parmigiano
1/2 + 3 tablespoons of extra-virgin olive oil
Salt, a pinch

Place the basil leaves, parsley and the nuts in a marble mortar, or food processor, add the garlic and the pinch of salt. Work the ingredients until well blended (If using a food processor, do not over blend).

Add the grated cheeses. Slowly add the olive oil in a steady stream until creamy.

Note: I use parsley because its high concentration of chlorophyll will keep the pesto from turning dark if not used immediately, so you can make it up to 4 days in advance and keep it refrigerated!

PIZZA DI NOCI E CANDITI
(Ligurian Walnut and Candied Peel Pie)

1 2/3 shelled walnuts
5 eggs separated
2/3 cup of sugar
5 squares of bitter chocolate, grated
Grated rind of one lemon
1/3 cup of diced, mixed candied peels
Butter and fine bread crumbs for pie pan

This is not a pie as we know it in the States, it's rather more like a cake.

Pound or grind the walnuts to a powder. Beat the egg yolks with the sugar until fluffy. Beat the egg whites until stiff. Mix the egg yolks with the powdered walnuts, chocolate, grated rind and candied peel, and fold in the egg whites.

Pour the walnut mixture into a buttered and bread-crumbed pie pan and bake at 375 degrees for about 1 hour. When cooked the pie should be about 1/2 inch thick, much like a pizza. Turn it out and leave it to cool before serving.

PIZZA SALAD

1 lb. spiral macaroni, cooked
1 green pepper, cubed
1/4 cup sweet onion, chopped
1/2 lb mozzarella cheese, cubed
4 to 6 inches of pepperoni stick, cubed
10 cherry tomatoes, halved and drained on paper towels
Kraft Zesty Italian Dressing
1/2 jar of Salad Supreme (a salad topper on sale in the "spices" department)

Mix this all together and let marinate a couple of hours, in the refrigerator.

POACHED EGGS AND HAM ON PUFF PASTRY

1/2 pkg. Pepperidge Farm(R) Frozen Puff Pastry Sheets (1 sheet)
1 egg yolk
1 tsp. water
4 eggs, poached or scrambled
4 thin slices Brie, rind removed
1 tsp. mustard
8 thin slices cooked ham

Thaw pastry sheet at room temperature 30 min. Preheat oven to 400 degrees F. Mix egg yolk and water.

Unfold pastry sheet on lightly floured surface. Roll into 12" square. Cut into 4 equal squares. Cut 1/2" strips from each side of 1 square. Brush edges of pastry square with egg mixture. Lay 1 strip on each edge of square, trimming to fit. Prick center of square with a fork. Repeat with remaining squares. Lightly brush squares with egg mixture.

Bake 15 min. or until golden.

Cook eggs as you prefer. Top with cheese. Spread pastry squares with mustard. Top each with 2 slices ham and 1 egg with cheese. Sprinkle with thinly sliced chives if desired. Serves 4.

To poach eggs, lightly butter 4 heat-resistant custard cups. Add an egg to each cup. Place in a large skillet. Add water to skillet, filling halfway up sides of cups. Heat to a boil. Cover and cook over medium heat 5 min. or until eggs are just set.

POACHED EGGS INFORMATION

[] I used to baby sit a darling little girl named Tammy Cordoni, when she was in the primary grades and her mom went to work before school started. One morning, I was fixing my breakfast when Tammy arrived. She asked, "What are you doing?" I replied, "I am poaching eggs." She asked, "What did you do, hunt for them out of season?" []

Poaching is a popular cooking technique where food is gently simmered in a liquid on the stovetop. Foods commonly poached include fish, fruit, vegetables and eggs.

Poached eggs show up in dishes ranging from Eggs Benedict to nursery-style egg-and-toast. A perfectly made poached egg is a pretty sight perched on a golden piece of toast, an English muffin or nestled in a puff pastry nest.

Here are some tips for perfect poached eggs:

* Start with the freshest eggs possible. Older eggs tend to have yolks that are off-center and watery whites.

* Poaching liquid can be water, broth, milk or any liquid seasoned with some herbs or a little lemon or vinegar. (Don't add vinegar if using milk to poach eggs, as the vinegar will curdle the milk!)

* Break each cold, fresh egg into a little custard cup or saucer. Hold the dish close to the simmering liquid's surface and gently slip the egg into the liquid. Use a spoon to gently pull the white in around the yolk.

* It helps to add a little vinegar to the cooking water, which helps coagulate the white to keep it from spreading while it cooks.

* Test for doneness by lifting an egg gently from the water with a slotted spoon and gently poking it with a fingertip. The white should be firm, the yolk soft.

* Poached eggs can be made in advance and stored until you're ready for them. Gently remove the eggs from the simmering water and place them in a shallow bowl of ice-cold water to stop the eggs' cooking. Cover and refrigerate in the cold water for a day.

* To reheat poached eggs, transfer them to hot water for a minute or two with a slotted spoon.

* Drain poached eggs briefly on paper toweling to remove excess liquid before nestling them upon their toast, English muffin or puff pastry beds.

POPPY SEED DRESSING
(Diabetic)

1 tablespoon poppy seeds
1/4 tsp dry mustard
2 tablespoons water
1 tsp finely grated onion
3 tablespoons Equal Spoonful
2 tablespoons cider vinegar
4 tablespoons plain 2% yogurt

In glass measure, combine poppy seeds, mustard, water and onion juice. Micro-wave at High (100%) 30 seconds or just until mixture bubbles. Stir in Equal and vinegar. Cool slightly. Stir in yogurt. Store in refrigerator up to 5 days.
Makes 1/2 cup dressing.

PORK TENDERLOIN
(Pork Fillet)

1 small tenderloin (fillet)
1 small brown onion - peeled and thinly sliced
3 button mushrooms - thinly sliced (use a potato peeler)
1/2 cup of dry white wine
Ground Black Pepper and salt to taste
1 Tablespoon of Butter and small amount of olive oil (to stop burning)
1/2 cup of crème fraiche (can use sour cream)
1 teaspoon of Wholegrain Mustard
1 teaspoon of Dijon Mustard
1 teaspoon of Mustard Powder

Prepare the pork by trimming it and cutting into 3 inches (7.5cm) long and
1/4 inch (5mm) wide. Then prepare the mushrooms slicing them with the
potato peeler.

Into a small bowl, mix together the 3 mustards with the crème fraiche (sour cream) and, marinate the pork strips. When ready to cook take the frying pan and heat the oil and butter together over a medium heat. Add the sliced onions and fry them gently for about 2 - 3 minutes or until they are soft and not browned.

Using a draining spoon, remove the onions to a plate, turn the heat under the pan to its highest setting and, when its' smoking hot, add the strips of pork (which have been marinated in the Mustard mixture) and fry them moving the quickly around the pan so that they do not burn.

Add sliced mushrooms and toss them around to cook very briefly until their
juices start to run. Then return onions to the pan and stir them in. Season well with the salt and pepper, add the wine and let it bubble and reduce slightly before adding the crème fraiche (sour scream).. Stir this mixture all together and let the sauce bubble and reduce to half the volume. Serve immediately over hot cooked Basmati Rice.



POT ROAST

1 Family size can of Cream of Mushroom soup
1 package dried onion soup
1 large onion, chopped
5 cloves garlic, chopped
2 cups red wine
2 cups water
2-3 bay leaves
1 tsp thyme
1 tsp basil
3-4 lb piece of beef

In Dutch oven or tall stock pot pour cream of mushroom soup and slowly stir in wine and water. Add other ingredients, meat last. If meat is not covered by liquid, spoon over the top. Cover and cook at 350 degrees for 3 to 3 1/2 hours. Serve over rice or potatoes. There will be extra gravy.

POT STICKERS

1 pound cooked ground chicken breast
4 cups Chinese cabbage, finely chopped
2 Tbsp. soy sauce
1 Tbsp. sesame oil
2 Tbsp. rice wine
1 clove garlic, minced
1/3 cup green onions, chopped
Salt and pepper to taste
30 - 40 6-inch square egg roll wrappers

Combine all ingredients together in a large bowl and allow to sit for about an hour at room temperature to allow flavors to blend. Place about 1 Tbsp. of mixture in the middle of each egg roll wrapper. Gently bring up edges to meet at the top and seal; you may need to moisten your fingers so the edges will stick. Place pot stickers in a slightly greased skillet over medium heat and cook for several minutes until golden brown; turning on all sides to evenly cook. Serve with soy dipping sauce recipe to follow.

Soy Dipping Sauce

1/4 cup soy sauce
1 clove garlic, minced
2 Tbsp. water
2 Tbsp. green onions

These little goodies are a sure-fire hit. Chinese cabbage is nice and crunchy and really makes the recipe. You could add some minced water chestnuts and bean sprouts to add a little extra crunch. Also feel free to substitute minced shrimp or ground pork for the chicken.

PUEBLO INDIAN FRY BREAD

2 lbs lard or 2 quarts oil
3 cups sifted flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup warm water

Melt lard in 5 quart deep pot. Combine flour, baking powder, and salt in a large mixing bowl. Add warm water in small amounts and knead dough until soft but not sticky. Sometimes more flour or water will be needed. Cover bowl and let stand for about 15 minutes. Pull off large egg-sized balls of dough and roll out into rounds about 1/4 inch thick. Punch hole in center of each round, piercing several times with fork, to allow dough to puff. In a heavy skillet fry rounds in lard or other shortening until bubbles appear on dough, turn over and fry on other side until golden.

ROOT BEER BARBECUE SAUCE

1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
1/4 cup orange juice
2 tbsp Worcestershire sauce
1 1/2 tbsp packed dark brown sugar
1 tbsp molasses
1 tsp liquid smoke
1/2 tsp grated lemon peel
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp onion powder

Combine all ingredients in a heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, 20 to 30 minutes or so. Season sauce to taste with salt and pepper. Cool slightly before using. Great on chicken. Keeps a couple of weeks in refrigerator.

RUBEN BURGERS

1 lb Ground Beef
4 1/2 oz Corned Beef Spread; OR 4 1/2 oz Deviled Ham
1/4 cup Onion; Finely Chopped, 1 sm.
1/4 tsp Salt
1/8 tsp Garlic Salt
1/8 tsp Pepper
8 oz Sauerkraut; Drained
5 ea Swiss Cheese Slices

Mix all the ingredients together except the sauerkraut and cheese. Shape mixture into 5 patties, each about 3/4-inch thick. Set oven control to broil or 550 degrees F. Broil the patties 4 inches from the heat, turning once, to the desired degree of doneness, about 10 to 15 minutes. Top each patty with sauerkraut and a cheese slice. Broil until the cheese is melted and a light brown in color. Nice served on toasted rye or pumpernickel buns or bread. Yield: 5 servings.

SAFFRON FETTUCCINE

1/2 pound top quality dried fettuccine (some call it "tagliatelle" - it's all the same)
1/2 teaspoon crushed saffron threads
sea salt

Bring a large pot of water to a rolling boil. Add a large tablespoon of salt and the saffron. When the water boils furiously again, add the pasta. Stir to make sure the noodles don't stick together. (Do NOT add oil to the water!)

Drain the cooked pasta well and add about 2 tablespoons unsalted butter to the pasta in its dish.

SANTA FE SOUP

2 lbs. ground chuck, browned and drained
2 pkgs. ranch dressing mix
2 cans white corn
1 can of each un-drained: black beans, pinto beans, kidney beans, whole
tomatoes, and diced tomatoes with chilies
1 lg. onion, chopped
2 pkgs. taco seasoning mix
2 cups water

Add onions to the ground chuck as it is browning. After it is drained, combine all of the ingredients and simmer for 2 hours. Serve over corn chips or tortilla chips, top with shredded cheddar cheese and sour cream if desired.

SESAME SALMON ON WATERCRESS SALAD

1 pound potatoes, peeled and cut in 1/2 inch dice.
2 teaspoons sesame seeds
4 teaspoons sesame oil, divided
4 (6 ounce) salmon fillets
1/4 cup soy sauce
1/4 cup rice vinegar
Pinch cayenne
1/4 cup thinly chopped scallions
1 cup cherry tomatoes, halved
1 carrot, thinly shredded
8 cups watercress (about 3 bunches) stems removed

Place diced potatoes in a pot and cover with cold water. Bring to a boil and cook the potatoes until tender. Drain and set aside. Place the sesame seeds in a large nonstick dry skillet, and toast over medium-high until the seeds are lightly browned. Remove the seeds from the skillet and set aside. Add 1 teaspoon of the sesame oil and place the salmon in the hot pan, cook for 4 to 5 minutes on each side, depending on the thickness of the fillets, or until the salmon is nearly cooked through. (If you like salmon done more, cook 5 to 7 minutes, try not to burn).

To make dressing, combine toasted sesame seeds, remaining 3 teaspoons of
sesame oil, soy sauce, rice vinegar and cayenne in a bowl and whisk. Set aside 2 tablespoons of mixture and toss remainder with cooked potatoes, scallions, tomatoes, carrot and watercress. Divide the salad among 4 plates. Top each salad with a salmon fillet and drizzle the reserved 2 tablespoons of the dressing over the fish. Makes 4 servings.

SHUCK BREAD

This is traditional cornbread. The Choctaws call it Bu-Na-Ha.

8 dried or fresh corn shucks
2 cups white cornmeal
1 tsp. baking soda
1 1/2 cups boiling water
1 cup partially cooked black-eyed peas or frozen black-eyed peas
Butter (for serving)
Salt (for serving)

Boil shucks in water for about 10 minutes; drain, and reserve. In a mixing bowl, combine cornmeal, baking soda and water. Stir in black-eyed peas. Form about 4 tablespoons of the mixture into a ball and place on a corn shuck. Fold end of shuck over filling. Fold in sides and then other end to make a squared package. Tie securely with a strip of shuck. Continue in this manner until all filling is used. Cook in boiling water for 45 to 50 minutes. Remove shucks and serve with butter and salt, if desired. If not serving immediately, refrigerate bread without removing shucks. Reheat for about 10 minutes in boiling water or in a steamer before serving. Makes 8 Shuck Breads.

SIGNS FOUND IN THE KITCHEN

So this isn't Home Sweet Home... Adjust!

Martha Stewart doesn't live here!

Ring bell for maid service. If no answer, do it yourself!

I clean house every other day. Today is the other day.

If you write in the dust, please don't date it!

I would cook dinner but I can't find the can opener!

My house was clean last week, too bad you missed it!

I came, I saw, I decided to order take out.

If you don't like my standards of cooking... lower your standards.

Although you'll find our house a mess, come in, sit down, converse. It doesn't always look like this: Some days it's even worse.

A messy kitchen is a happy kitchen, and this kitchen is delirious.

A balanced diet is a cookie in each hand!

Thou shalt not weigh more than thy refrigerator.

Blessed are they who can laugh at themselves for they shall never cease to be amused.

Countless number of people have eaten in this kitchen and gone on to lead normal lives.

My next house will have no kitchen... just vending machines.

I'd live life in the fast lane, but I am married to a speed bump.

SLOW COOKED EIGHT-LAYER CASSEROLE

1/2 lb lean ground beef
2 tbsp imitation bacon bits
1 small onion; chopped
1 8 oz can tomato sauce
1/2 cup water
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp ground black pepper
2/3 cup long-grain rice
1 15 oz can whole-kernel corn; drained
1/2 cup chopped bell pepper

Crumble ground beef evenly over bottom of a 3 1/2-quart slow cooker. Sprinkle with bacon bits, then onion. In a medium bowl, combine tomato sauce, water, chili power, salt, and black pepper; pour half over beef and onion layers. Sprinkle rice evenly over top, then corn. Top with remaining tomato sauce mixture, then bell pepper. Cover and cook on LOW about 5 hours or until rice is tender. Yield: 4 servings.

SPECIAL SALAD
Makes 6 servings

1 head Boston lettuce, well washed and thoroughly dried
1 bunch arugula, well washed and thoroughly dried
1 red onion, very thinly sliced (I use the 2mm blade in the Cuisinart)
1 pint strawberries, thinly sliced and marinated in 2 tbsp raspberry vinegar
1 cup walnut pieces, toasted

Dressing:

1 teaspoon Dijon mustard
1/4 cup raspberry vinegar (some drained from the strawberries)
1/4 cup walnut oil
1/2 cup canola or grapeseed oil
A pinch of sea salt and a few turns of freshly ground pepper

Remove pithy bottoms from Boston lettuce leaves, and remove the woody arugula stems. Drain the strawberries, and put the first five ingredients into a large, shallow bowl (perhaps the one you will bring to the table).

In a small bowl, whisk together the mustard and vinegar, then add the walnut oil, whisking all the while. Continue whisking while dribbling in the Canola oil, then add the salt and pepper. Taste and correct the seasoning. Toss with the salad just before arranging on individual plates or salad bowls

SPINACI ALLA PIEMONTESE
(Spinach Piedmont Style)

2 lb spinach
salt & pepper
2 tbsp butter
2 anchovy fillets
1 clove of garlic
Parmesan cheese to taste.

Wash the spinach carefully, tear off the leaves from the rib, heat up the butter on medium heat add the clove of garlic and the anchovy fillets.

Sauté for a minute then add the spinach, cover and cook until tender and wilted. Serve sprinkled with parmesan cheese. Serves 4

SQUASH AND PEAR SOUP

1 large sweet onion
1 clove elephant garlic
3 ribs celery
3 Tablespoons olive oil
2 large butternut squash
1 quart chicken or vegetable broth
3 ripe pears
1 teaspoon ground ginger
salt and pepper to taste
sour cream or yogurt for garnish

In 6 - 8 qt soup kettle, heat olive oil. Add chopped onion, slice garlic, and sliced celery. Cook over medium heat till onion is translucent - 10 to 15 minutes.
Meanwhile, slice and pare squash, remove seeds. Or, place squash in the oven or microwave...cook till tender, then just scoop out the flesh.

Place flesh of squash in pot with onion mixture, add chicken or vegetable broth to just cover vegetables. Cover. Bring to boil; cook for 15 - 20 minutes until squash is just tender. Pare, core and slice pears, add to pot. Cook an additional 10 minutes or so.

Purée soup in a blender. Add ground ginger , salt and pepper to taste, stir in, allow to stand 10 minutes for flavors to blend. Serve with a dollop of sour cream or yogurt. Add a dash of paprika for contrast.

STRAWBERRY MANGO COBBLER

2 pints fresh strawberries, sliced
2 cups fresh mango, peeled and cubed
1 Tbsp. crystallized ginger, chopped
1 cup flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup oats
1/4 cup butter, melted
1/4 cup lemon juice

In a large bowl, combine fruit, ginger, flour, sugars and oats. Place in a slightly greased 13 x 9 inch baking pan. Sprinkle lemon juice and melted butter over cobbler and cook for 40 minutes at 375 degrees. Allow to cool and serve with ice cream if desired. This recipe is very light and just great for hot weather meals. The mangos and strawberries compliment each other very well and the preparation is so easy. Your guests will think you slaved over a hot oven for hours so keep the simple preparation technique a secret.

STRISCE E CECI
(Ribbon noodles with chickpeas)

2 cups of chickpeas soaked overnight in water to cover
1/2 cup of Olive oil
1 onion thinly sliced
2 cloves of garlic, finely chopped
4 sprigs of flat Italian parsley, chopped
1 sprig rosemary, chopped
2 teaspoons tomato paste
1 1/2 lb of broken up fettuccine
Grated Parmesan to taste
Salt & pepper

Bring a large pan of unsalted water to a boil and simmer the chickpeas in it until tender. Heat the oil and gently sauté the onion and the garlic, add the parsley.

When it begins to look golden, add the tomato paste diluted with a little hot water.

Put about half of the chickpeas through a food mill, or after cooling them slightly you can put them through a blender or food processor.

Return them to the pan with the remaining whole chickpeas and their cooking liquid. Season with salt and plenty of fresh ground black pepper and simmer for about 1/2 hour longer.

Bring them to boil and add the broken up fettuccine and cook until al dente. Serve hot with grated Parmesan cheese.

SWEET & SOUR SAUCE

3 Tbsp. White vinegar
1 cup water
1/4 cup sugar
2 Tbsp. Tomato Sauce
1 Tbsp. Red jelly or jam for color
salt and pepper to taste

Mix together and set aside: 1 Tbs. cornstarch and 3 Tbsp cool water Optional: Cooking sherry or dash of chili powder for a little kick. Boil water; add sugar and stir until dissolved. Add vinegar and bring back to boil. Add remaining liquids and boil. Turn down to low heat. Slowly pour cornstarch mixture into the sauce and whisk it. Add salt and pepper. When it reaches desired thickness remove from heat and serve.

SWEET AND SPICY PORK STIR-FRY
Yield: 4 Servings

8 ounces pork, fat trimmed, cubed
1 carrot, peeled and thinly sliced
2 potatoes, unpeeled, diced
1 small onion, diced
1 cup diced celery
2 cups shredded green cabbage

Sauce Ingredients:

1 tablespoon cornstarch
1/3 cup cold water
1/4 cup reduced-sodium soy sauce
1/4 cup ketchup
2 tablespoons brown sugar

Spray large saucepan with cooking spray; add pork and cook over medium-high heat, stirring frequently, until meat is browned. Add carrot and potatoes; cook 5 minutes, stirring often. Add onion, celery, and cabbage; cook 5 minutes or until potato is tender.

Combine cornstarch and water in small bowl, whisking until cornstarch is dissolved. Add soy sauce, ketchup, and brown sugar; mix well.

Pour sauce over stir-fry and toss to coat. Reduce heat to low and simmer for 10 minutes.

TAMALE PIE

1 lb. ground beef
1/2 cup chopped onion
1/3 cup chopped green pepper
1 Tbsp. salad oil
1 can (11-1/4 oz) condensed chili beef soup
1 can (16 oz) tomatoes
1/3 cup sliced ripe olives
1-2 Tbsp. chili powder
1 large clove garlic, minced
3 cups water
1 cup corn meal
1/2 tsp. salt
1 cup shredded Cheddar Cheese

In skillet, brown beef and cook onion and green pepper in oil until tender. Stir to separate meat; pour off fat. Stir in soup, tomatoes, olives, chili powder and garlic. Cook over low heat 15 minutes; stir occasionally. Meanwhile, bring 2 cups water to boil. Mix corn meal with salt and 1 cup cold water; pour into boiling water, stirring constantly. Cook over medium heat until thickened (about 15 minutes); stir occasionally. Line bottom and sides of buttered 2 quart shallow baking dish (12x8x2") with cooked corn meal. Fill with chili mixture; bake at 350 degrees for 30 minutes. Top with cheese; bake until cheese melts. Makes 6 servings.

TRENETTE CON PESTO
(Trenette Noodles with Pesto)

1 lb trenette
4 medium sized potatoes, peeled
Salt & pepper to taste
1 1/4 cup of Pesto Alla Genovese (Pesto recipe in this collection)
Grated cheese to taste

Trenette are ribbon shaped pasta. The majority of Genoese feel that pesto should only be served with trenette. I am a little more flexible, any short pasta will do (Pennette Rigate, Ziti)

Dice the potatoes and put them into a very large pan with plenty of salted water (4 quarts)

Bring this to a boil then add the pasta and cook until "Al dente". Drain and drop the pasta and the potatoes in a deep heated dish.

Dilute the pesto with a couple of tablespoons of the water in which the pasta cooked and mix it in. Serve very hot and sprinkle with Parmesan.

TRIGLIE ALLA LIGURE
(Red Snapper, Ligurian Style)
2 1/2 lb. of red snapper
1/2 cup olive oil
1 clove of garlic, finely chopped
2 anchovies fillets, finely chopped
4-5 sprigs of Italian flat parsley
1/2 cup dry white wine
4 large tomatoes, peeled and chopped
Salt & pepper
12 black olives (Gaeta or Kalamata) pitted and halved
4 teaspoons capers, rinsed
2 lemons

Heat the oil in a wide and shallow pan and gently sauté the garlic, anchovies and parsley. Add the wine and simmer for a few minutes, until slightly reduced. Add the tomatoes, stirring gently. Cook for about 15 minutes, stirring from time to time. Add the fish, season with salt and pepper and continue to simmer for 15 minutes longer.

Just before serving add the olives, capers and a good squeeze of lemon.

ZABAGLIONE
(Egg Custard)

Zabaglione is surely the most famous of all Italian puddings. It is served in glasses either hot or cold, and eaten with a spoon. Zabaglione requires no recipe.

For each egg yolk you will need about 1 tablespoon of sugar and 2 tablespoons of Marsala. Put these in a double boiler and beat until well blended. Make sure that the boiling water does not touch the bottom of the pan. Keep on beating until the zabaglione is thick, light and fluffy. It may be flavored with liqueurs, for example, Grand Marnier and a little grated orange zest!

ZUCCHINI AND RICE CASSEROLE

2 pounds zucchini, sliced
1 small sweet onion, chopped
1/2 cup chicken broth
2 cups cooked rice
1 cup sour cream
1 cup sharp cheddar cheese, shredded
1/4 cup Italian seasoned breadcrumbs
2 eggs
Salt and pepper to taste
1/4 cup Parmesan cheese

Combine zucchini, onion and chicken broth in a saucepan and simmer for about 15 minutes until onion and zucchini are tender. Combine zucchini mixture with rice, sour cream, cheddar cheese, breadcrumbs, eggs and salt and pepper and mix well. Spray a 13 x 9-inch baking pan with cooking spray and place mixture inside. Top with Parmesan cheese and bake for 30 - 35 minutes at 350 degrees.

 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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