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

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Recipes from Spike & Jamie

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



ALMOND FRUIT FLAN WITH CHANTILLY CREAM
ANISE BISCOTTI
ANTIPASTO LASAGNA
APPLE AND CREAM CHEESE ROLL-UPS
APPLE CHEDDAR COOKIES
APPLE PIZZA DESSERT
APRICOT DUCK SAUCE
ASIAGO DIP WITH CROSTINI
ASPARAGUS SALAD FOR TWO
AVOCADO SALAD
BATTERED CATFISH AND CHIPS
BEER-AND-ALLSPICE BROILED DRUMSTICKS
BRAISED COLLARD GREENS
BROCCOLI PORK CHOPS
CHANTILLY CREAM
CHICKEN AND ASPARAGUS STIR-FRY
CHICKEN AND MUSHROOM RISOTTO
CHICKEN & STUFFING WITH LEMON HONEY
CHICKEN CASSEROLE
CITRUS BUTTER
CRUNCHY CHINESE SALAD
CURRY CLAM DIP
DREAM BAR COOKIES
EAST INDIAN DAL
FABULOUS FRUIT & FETA SALAD
FOUR ONION SOUP
FRITO SALAD
GINGERROOT INFORMATION
HAZELNUT BISCOTTI
HONEY-THYME GRILLED SHRIMP
HOT CRAB AND JALAPENO DIP
ITALIAN VEGETABLE PASTA BAKE
LEMON COOKIES IN CHOCOLATE AND PECANS
LEMON TORTE
MANDARIN ORANGE CAKE
MINI-QUICHES
MIXED FIELD GREENS, ASIAN PEARS SALAD
NATIVE AMERICAN BLUE CORN BREAD
NO BAKE CHEESECAKE
ORANGE CAKE I
ORANGE CHIFFON CAKE
ORANGE KISS-ME CAKE
PARCHMENT POTATOES
PASTA PRIMAVERA ALFREDO
PIG PICKIN' CAKE
RANDI'S ROASTED OLIVES WITH LEMON
RASPBERRY LEMONADE
RASPBERRY VINAIGRETTE
SALMON FETTUCCINE
SICHUAN GREEN BEANS
SOUTHERN PEAR SALAD
SPRING GARDEN SALAD
SPRING PEA and RICE SOUP
SPRING SPINACH SALAD
STEAK SUPPER IN A FOIL PACKAGE
STUFFED MUSHROOMS
TEQUILA CHICKEN
THREE PEPPER SALAD
WORKING COOK'S ROLLS


ALMOND FRUIT FLAN WITH CHANTILLY CREAM

1/2 cup unsalted butter (1 stick)
1/2 cup sugar
3 egg yolks
1/2 tsp. almond extract OR
1 tbsp. Amaretto
1/2 cup blanched almonds
1 1/2 cups flour

Cream butter, sugar, egg yolks and almond flavoring. Add nuts and flour, blending well to form a smooth dough. Form a ball, wrap in wax paper and refrigerate for one hour.

Roll out the dough and line a 10" flan pan with removable sides. Bake at 350F for 20-25 minutes, or until golden brown. Let stand a few minutes before removing the sides.

For filling:
Use fresh fruit in season (grapes, pineapple chunks, cherries, blueberries, strawberries, sliced plums, bananas etc.)

Apricot jam or red currant jelly
Whipped Cream or Chantilly Cream

While the pastry is still warm, heat the jelly in a small pan. If most of your fruit is red and purple, use the red currant jelly.

Likewise, if most of your fruit is yellow and green, use the apricot. You will need to strain the apricot first.

Brush the inside top of the flan with some of the hot, melted jelly to seal the pastry. (This will prevent the fruit juice from soaking through and making the pastry soggy.)

Arrange the fruit in a design. Brush with more of the hot jelly to see the fruit and keep it from darkening, as well as sweetening the dessert. Allow to cool. Serve with cream.

ANISE BISCOTTI
Makes 48 Cookies

3 eggs
2 tsp anise extract
3/4 cup sugar Pinch salt
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 tsp baking powder

Preheat oven to 350 degrees.

Combine the eggs, extract, sugar and salt in a mixing bowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip. Continue whipping until the mixture is very light and increased in volume, 6-7 minutes.

While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix.

Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula. The batter will lose most of its air and become rather stiff.

Pipe the batter, using a pastry bag with a 3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper. Pipe two logs about 1-1/2 inches wide and the length of the pan. Bake the logs about 20 minutes, until they are well risen and golden.

Remove from oven and place logs on a cutting board to cool about 10 minutes. Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals. Place the biscotti cut side down on the pan and return them to the oven for about 10-15 minutes, until they color lightly on the cut surfaces.

Cool the biscotti on the pans and store them in a tin between layers of wax paper.

ANTIPASTO LASAGNA

1 (27.5-ounce) jar fat-free mushroom-and-roasted garlic pasta sauce
Cooking spray
6 no-boil lasagna noodles
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1/2 cup chopped turkey pepperoni (such as Hormel), divided
1/3 cup chopped pitted kalamata olives
1 cup (4 ounces) pre-shredded part-skim mozzarella cheese, divided
Oregano sprigs (optional)

Preheat oven to 450F.

Spread 1/2 cup pasta sauce in bottom of an 8-inch square baking dish coated
with cooking spray. Arrange 2 noodles over sauce; top with half of artichokes,
half of bell peppers, 1/4 cup pepperoni, and half of olives. Sprinkle with 1/2 cup cheese; top with 3/4 cup sauce. Repeat layers, omitting cheese, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450&176; for 30 minutes or until noodles are tender and sauce is bubbly. Uncover and top with 1/2 cup cheese; bake an additional 5 minutes. Let stand 5 minutes. Garnish with oregano sprigs, if desired. Yield: 4 servings.

APPLE AND CREAM CHEESE ROLL-UPS

Filling:
1 cup dried apples, chopped
1/3 cup thawed apple juice concentrate, undiluted
1/4 teaspoon ground cinnamon
Dash of ground nutmeg
1/4 cup sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1 large egg

Pastry:
12 sheets frozen phyllo dough, thawed
Cooking spray
1/2 cup graham cracker crumbs, divided
1/4 cup sugar, divided

Topping:
1-1/2 teaspoons sugar
1/2 teaspoon ground cinnamon

To prepare the filling, combine the first 4 ingredients in a small saucepan over medium-high heat. Bring the apple mixture to a boil; cover, reduce heat, and simmer for 5 minutes or until most of the liquid is absorbed. Cool to room temperature. Combine 1/4 cup sugar and cream cheese in a small bowl; beat with a mixer at low speed until blended. Add egg; beat until blended. Fold in apple mixture; cover and set aside.

Preheat oven to 350F degrees.

To prepare the pastry, place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. Sprinkle the phyllo with 2 teaspoons graham cracker crumbs and 1 teaspoon sugar. Repeat the layers twice, ending with the crumbs and sugar. Cut phyllo stack lengthwise into 6 (2-3/4-inch-wide) strips using a sharp knife. Spoon 1 rounded teaspoon of apple mixture 1/2 inch from the end of each phyllo strip. Roll up each strip, beginning with apple mixture end; place the strips, seam sides down, on a baking sheet coated with cooking spray, and lightly coat each roll with cooking spray. Repeat the procedure with the remaining phyllo, crumbs, sugar, and apple mixture.

To prepare the topping, combine 1-1/2 teaspoons sugar and 1/2 teaspoon cinnamon; sprinkle evenly over phyllo rolls. Bake at 350F degrees for 10 minutes, and cool on a wire rack. Yield: 24 servings.

APPLE CHEDDAR COOKIES

1/2 cup butter
1/2 cup sugar
1 large egg
1 tsp vanilla
1 1/2 cup unbleached flour
1/2 tsp baking soda
1/2 tsp cinnamon, ground
1/2 tsp salt
6 oz sharp cheddar cheese, shredded
1 1/2 cup apples, cored, peeled, and chopped
1/4 cup nuts, chopped

Cream the butter and sugar until light and fluffy, and stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate.

APPLE PIZZA DESSERT

8 oz frozen bread dough; thawed (one-half frozen loaf)
8 oz cream cheese; softened
1/4 cup sugar
1 egg
1 tsp vanilla
4 cups apples; peel & thinly sliced
2/3 cup sugar
1/4 cup flour
1 tsp cinnamon

topping:
1/3 cup flour
1/3 cup brown sugar
2 tbsp butter or margarine; softened
1/2 cup slivered almonds

Place bread dough on greased 12 inch deep dish pizza pan. When thawed completely, pat dough on bottom and 1/2 inch up sides of pan. Let rest 15 minutes.

Combine cream cheese, 1/4 cup sugar, egg and vanilla until smooth. Spread over bottom of crust. Combine apples, 2/3 cup sugar, 1/4 cup flour and cinnamon. Arrange evenly over cream cheese mixture. In a small mixing bowl, combine 1/3 cup flour and brown sugar. Cut in butter ormargarine until mixture is crumbly. Add almonds. Sprinkle evenly over apples. Bake at 350F for about 40 minutes, or until golden brown. Serve warm or cold, with whipping cream, whipped topping or ice cream.

APRICOT DUCK SAUCE

1 can pitted apricots packed in unsweetened juice or water (1 lb)
1 clove garlic, finely chopped
1 T sugar
1 T light corn syrup
1 T distilled white vinegar
1 T cornstarch dissolved in 2 T cold water

In a 2-quart pot, place the apricots with their juice (or water). Add the garlic, sugar, corn syrup, and vinegar. Over medium heat, bring the liquid to the boil, stirring frequently. With the edge of the spoon, cut the apricots into small pieces as the mixture cooks. Cook the apricots for about 3 minutes after it has come to the boil. Stir together the cornstarch and water until the cornstarch is completely dissolved, then add the cornstarch mixture to the boiling apricots. Stir rapidly for about 15 seconds, until the mixture is thickened and has a glazed look. Transfer the sauce to a bowl or container. Let cool, then cover and refrigerate. The duck sauce will keep for several days in a covered container in the refrigerator. The sauce can be frozen, but as with other cornstarch-thickened products it will lose some if its smoothness when thawed.

ASIAGO DIP WITH CROSTINI

1 cup mayonnaise (see note)
1/2 cup finely chopped red onion
1/2 cup grated Asiago
1 cup finely chopped fresh mushrooms
8 oz. sour cream (see note)
One loaf French bread
1/4 cup sun-dried tomatoes (soaked in a little hot water, then finely chopped)

Preheat oven to 350F. Combine all ingredients except the bread, spoon into a 1 qt. casserole.

Bake 30 minutes or until hot and bubbly. If top starts to get to brown, cover the dish with foil.

Slice French bread in half lengthwise and cut into 1/2" thick slices. Place on cookie sheet and bake in oven until toasted and hard. Serve dip with Crostini bread.

Note: You can use light mayonnaise and sour cream instead of regular, but not fat-free -- it will not work in this dish.


ASPARAGUS SALAD FOR TWO

1/2 pound asparagus spears
1/4 cup yogurt
1 teaspoon minced dill weed
1 teaspoon minced chives
2 teaspoons Dijon mustard
Salt and pepper to taste
1 hard boiled egg; chopped

Steam asparagus 5 minutes or until crisp tender. Rinse under cold water; drain and chill. Combine yogurt, dill weed, chives, mustard, salt and pepper in a bowl; stir well. Divide the asparagus evenly between two salad plates; top each with 2 tablespoons dressing and 1/2 chopped egg.

AVOCADO SALAD
In South America the avocado is often treated like the fruit that it is and paired with other fruits - in this case, cantaloupe and tomatoes.

4-6 ripe plum tomatoes, sliced
4-6 ripe avocados, halved, pitted, sliced, and peeled*
2-3 cups (500-750 ml) diced cantaloupe
1/2 cup (125 ml) diced canned pimiento, drained
1 cups (250 ml) plain yogurt
1 Tbsp (15 ml) lime or lemon juice
1 tsp (5 ml) finely grated lime or lemon zest
1/4 cup (60 ml) extra-virgin olive oil
2 Tbsp (30 ml) finely chopped fresh mint or basil
Salt and freshly ground pepper to taste
Chopped fresh mint, basil, chives, or cilantro for garnish (optional)

* Tip: For best results, slice the avocados before removing the peel. Spike does this by cutting the avocado in half lengthwise, and separate the halves. Do not
remove the pit yet. With my left (secondary) hand, I hold the half without the pit,
flesh side up. Using a sharp knife in my right (primary) hand, I cut down into slices and then cut the slices crosswise. A large serving spoon will slide nicely into the avocado shell and will cup the flesh of the avocado. When the entire width and length of the avocado has been removed by the spoon, drop the diced avocado into a bowl containing the tbsp of lemon juice (lime is equally good). Make sure the fruit is stirred into the juice so as to protect the fruit from rusting. Then, carefully remove the pit from the other half, an dice it in your hand like
the first half.

Arrange the sliced tomatoes on 4 to 6 salad plates. Arrange the avocado slices (or dice) attractively on top of the tomatoes. Sprinkle with the diced cantaloupes and pimiento.

Whisk together the yogurt, lime juice, and zest. Add the olive oil in a thin stream, whisking constantly, until smooth and slightly thickened. Fold in the chopped mint, salt, and pepper. Drizzle over the salad and garnish with additional chopped herbs if desired. Serves 4 to 6.

BATTERED CATFISH AND CHIPS

4 large baking potatoes
2 cups all purpose flour
1 tbsp. baking powder
1 tsp. kosher salt
1/4 tsp. ground red pepper
1 bottle (12 oz.) dark beer is okay
vegetable oil
1-1/4 tsp. salt, divided
3/4 tsp. pepper, divided
4 (6 oz. each) catfish fillets
to taste malt vinegar

Cut potatoes into paper thin slices. Combine potato and enough water to cover in a large bowl; set aside. Combine flour and next 3 ingredients. Add beer, whisking until smooth. Cover and chill 1 hour. Drain potatoes well. Pour oil to a depth of 1-1/2" into a heavy skillet. Heat to 375║ F. Fry potatoes - in 4 batches - 2 - 3 minutes, or until golden. Drain on paper towels - sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Keep warm. Sprinkle fish with remaining 1/4 tsp. each salt and pepper. Dip fish in batter. Carefully add to skillet and fry, 2 fillets at a time, 1-1/2 - 2 minutes per side, or until golden. Serve with chips and malt vinegar.
Makes 4 servings.

BEER-AND-ALLSPICE BROILED DRUMSTICKS

1 cup dark beer
2 tablespoons cider vinegar
1-1/2 tablespoons minced seeded Serrano chili
2 teaspoons ground allspice
3/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
8 chicken drumsticks, skinned
Vegetable cooking spray

Combine first 8 ingredients in a large heavy-duty zip-top plastic bag. Seal
bag, and marinate in refrigerator at least 1 hour, turning bag occasionally.
Remove chicken from bag, reserving marinade. Place chicken on broiler pan
coated with cooking spray, and broil 20 minutes, turning occasionally and
basting with reserved marinade. Yield: 4 servings.

BRAISED COLLARD GREENS
(Brazil)

1 1/2-2 lbs (675-900 g) collard greens, stems removed
4 oz (225 g) bacon cut into 1/4-inch (5 mm) pieces
2-4 cloves garlic, finely chopped
1/2 medium onion, finely chopped
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chicken broth or water

Stack 5 or 6 collard leaves on top of each other, roll into a cigar shape, and slice diagonally into thin strips (chiffonade). Cook the bacon in a large pot over moderate heat until the bacon is partially cooked and some of the fat has been rendered, about 5 minutes. Add the garlic and onion and cook, stirring frequently, 5 minutes. Add the collard greens (in batches if necessary until they have wilted and will fit in the pot) and season with salt and pepper. Drizzle with
the chicken broth and cook tightly covered over moderate heat, stirring occasionally, until the greens are just tender and still slightly crunchy, 10 to 12 minutes. Serves 4 to 6.

BROCCOLI PORK CHOPS
Broccolikotletter (Recipe by Bella, who lives in Sweden) Serves 4

I've always loved all kinds of cabbage. Broccoli, sprouts, green cabbage, kale, red cabbage ... you name it. Here's an irresistible recipe with pork chops and broccoli! And when I say "good" in the ingredient list, I mean "heaping"!

4 pork chops, approximately 1/2" thick
1 tbsp butter or margarine
1/2 - 1 tsp salt
dash black pepper
good 1/3 cup water
good 1/3 cup cream
2 1/2 oz broccoli, chopped
1 3/4 oz strong grated cheese
salt, pepper

Mix broccoli, cheese, salt and pepper. Brown the pork chops for 2 minutes on each side and flavor with salt and black pepper. Divide the broccoli cheese mixture on the pork chops and pour water and cream in the frying pan. Reduce
the heat, cover and fry for 3 minutes. Serve with pasta, rice or potatoes and a salad.

CHANTILLY CREAM

3 oz. pkg. French Vanilla instant pudding mix
2 cup whipping cream less 2 T.
2 tbsp. Triple Sec, Grand Marnier, or Amaretto

Place cream and liqueur in food processor or blender. Add pudding and process until thick. This will make a thick cream, which can be served with desserts or used to fill cream puffs etc.
CHICKEN AND ASPARAGUS STIR-FRY
4 servings

1 tablespoon oyster sauce
1/4 teaspoon ground white pepper
About 16 ounces boneless, skinless, chicken breasts
About 12 ounces asparagus
1 teaspoon cornstarch
2 teaspoons water
2 tablespoons vegetable oil
2 teaspoons finely chopped garlic
1/2 cup chicken stock or broth
1 tablespoon Chinese rice wine or dry sherry
About 2/3 cup roasted cashews

In a shallow bowl, combine the oyster sauce and pepper.

Pat the chicken dry and cut it into bite-size pieces. Add the chicken to the oyster sauce mixture and toss to coat. Set aside for 15 minutes.

Meanwhile, trim the ends of the asparagus and cut the stalks and tips into 1-inch pieces.

In a small bowl, combine the cornstarch and water until no lumps remain.

Place a wok or large skillet over medium-high heat. Add the oil, swirling to coat the sides. Add the garlic and the chicken mixture and cook, stirring frequently, for 2 minutes.

Add the asparagus and stock and cook, stirring frequently, until the asparagus is almost tender but still slightly crisp, about 3 minutes.

Add the rice wine and cook for 1 minute. Stir the cornstarch mixture to recombine, add it to the skillet and cook, stirring constantly, just until the sauce boils and thickens.

Add the cashews and toss to coat. Remove from the heat. Serve immediately.

CHICKEN AND MUSHROOM RISOTTO

Arborio rice is a must for preparing risotto; and the Italian method of cooking it leaves each grain separate and slightly al dente - totally different from the rice dishes of other countries. The creaminess that lends risotto its distinctive personality is achieved by sautÚing the rice and then adding hot broth as it cooks.

One 14-ounce can chicken broth
3 cups water
2 tbsp. olive oil
8 ounces boneless, skinless chicken breast halves, cut into 2 x 1/2 inch strips
1 cup sliced mushrooms, preferably crimini
1/4 cup minced shallot
1 cup Arborio rice
1/2 cup freshly grated Parmesan cheese
1/2 tsp. pepper, or to taste
Freshly ground pepper and sprigs for fresh flat-leaf parsley, for garnish

Stir together the chicken broth and water in a small saucepan. Bring the mixture to a boil over high heat. Cover and reduce the heat to medium, or a temperature high enough to maintain a simmer.

Meanwhile, heat 1 tablespoon of the olive oil in a medium nonstick skillet over medium-high heat. Add the chicken, mushrooms, and shallot; cook, stirring occasionally, for about 4 minutes, or until the chicken is almost cooked through. Remove the pan from the heat, cover, and set aside.

While the chicken is cooking, heat the remaining 1 tablespoon of oil in a large nonstick sautÚ pan over medium-high heat. Add the rice; stir for about 2 minutes, or until each grain is coated with oil. Pour 1 cup of hot chicken broth into the skillet; cook, stirring constantly, for about 3 minutes, or until the liquid is absorbed. (When the liquid is being added, it should remain bubbly, so it may
be necessary to alternate the heat between medium-high and medium settings.)

Stir the chicken-mushroom mixture into the rice. Continue adding the hot chicken broth, 1 cup at a time, pouring it in slowly and adding more only when the previous liquid has been absorbed. (You may not need to use all 5 cups of the broth mixture.) This process will take about 10 to 15 minutes.

Remove the pan from the heat; add the Parmesan and pepper, stirring until the cheese is melted into the rice. Taste and adjust the seasoning.

Advance Preparation
Risotto is best just after being prepared but may be refrigerated and served the next day. To reheat, add a little water and stir gently over low heat or microwave at medium for about 2 minutes.

Variations
For part of the 5 cups liquid, substitute white wine (such as 2 cups stock, 2 cups water, and 1 cup wine). Add other vegetables such as red bell pepper strips, coarsely chopped marinated sun-dried tomatoes, or steamed cut asparagus. When adding the Parmesan cheese, add 1 tablespoon fresh minced herbs or
1 teaspoon dried herbs such as basil or rosemary. Makes 4 servings

CHICKEN & STUFFING WITH LEMON HONEY GLAZE

1 can (14 oz.) Swanson(R) Vegetable Broth
2 tbsp. butter OR margarine
2 medium carrots, shredded
5 cups Pepperidge Farm(R) Herb Seasoned Stuffing
4 bone-in chicken breast halves
2 tbsp. honey
2 tbsp. lemon juice
1 tbsp. chopped fresh parsley OR 1 tsp. dried parsley flakes

Mix broth, butter and carrot in saucepan. Heat to a boil. Remove from heat. Add stuffing. Mix lightly.

Spoon into greased 3-qt. shallow baking dish. Arrange chicken skin-side up over stuffing. Mix honey, lemon juice and parsley. Brush on chicken.

Bake at 375 degrees F. for 1 hour or until done. Stir stuffing before serving. Serves 4.


CHICKEN CASSEROLE

2 - 3 lbs. cubed cooked chicken
8 oz. seasoned stuffing cubes
1 cup chicken broth
1 can (10 and 3/4 oz.) cream of mushroom soup
1 4-oz. jar sliced mushrooms
16 oz. sour cream
1/2 cup butter

Mix chicken, sour cream, mushrooms, cream of mushroom soup and chicken broth together in large baking dish. Place stuffing over chicken mixture. Melt butter and pour over stuffing. Bake at 350 degrees for 35 to 40 minutes.


CITRUS BUTTER

1 teaspoon Orange Zest -- see note below
3 tablespoons Orange Juice
1 teaspoon Lemon Zest
1 teaspoon Lemon Juice
1 teaspoon Lime Zest
1 teaspoon Lime Juice
3 tablespoons Parsley sprigs -- minced
1/4 pound Butter or Margarine -- softened
1/4 teaspoon Black Pepper -- freshly ground
1/4 tablespoon Salt

In a medium size bowl, mix all ingredients together with a hand mixer. Transfer to a sheet of parchment paper and shape mixture into a 6-inch log. Wrap and freeze until firm, about 30 minutes. (Can be frozen up to 2 months.)

Serving suggestions:

As a main dish, place a 1-inch piece on the cooked and/or smoked fish or meat of your choice and serve.

As an appetizer, spread the Citrus Butter on French bread slices, top with a
cucumber slice and then a piece of smoked salmon or fish. Garnish with
capers and dill.

As a flavored topping for bagels, English muffins, biscuits or toast, spread onto freshly toasted slice, and enjoy with fresh squeezed juice.

CRUNCHY CHINESE SALAD

for salad:
1 large head Napa cabbage, chopped
5 green onions, diced
1/2 cup butter
2 packages ramen noodles (discard soup flavoring)
1/2 cup sesame seeds
1 small package sliced almonds

For dressing:
1 cup vegetable oil
1 teaspoon soy sauce
1/2 cup white vinegar
1 cup sugar

Mix cabbage and onions (scallions) in a large bowl, set aside.

Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels. To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time. Toss together all salad ingredients and add dressing, just before serving. Yield: 6 servings

CURRY CLAM DIP

2 small cans minced clams (usually 4 to 6 oz. per can)
2 6-oz. packages cream cheese softened
1/2 cup butter, melted
1 medium onion finely chopped
1 Tbsp. Confectioners sugar
1 Tbsp. Vermouth
1 Tbsp. dried parsley
1 Tbsp. curry powder

Combine all ingredients in baking dish and bake at 325 degrees for 30 minutes. Serve with crackers. In preparing this recipe, the cook is entitled to one additional Tbsp. of Vermouth combined with a generous helping of dry gin... shaken; not stirred.

DREAM BAR COOKIES

1 cup butter or margarine
1 cup brown sugar
1 egg
2 cups flour
1 tsp vanilla
12 oz chocolate morsels
1 cup nuts, chopped

Mix together butter, brown sugar and egg, Add flour and vanilla. Mix well, and spread on a large well greased cookie sheet. Bake at 350 degrees for 15-20 minutes. (until lightly browned)

Melt chocolate morsels, spread on top of baked mixture. Sprinkle chopped nuts on top of chocolate, pressing with spatula into chocolate so the nuts will not fall off when cutting. When cooled cut into 1-inch squares. Makes 96 1-inch squares


EAST INDIAN DAL
This classic East Indian recipe is usually served over rice. Use the small red lentil available at Indian Grocery stores. Serves 6

1 cup red lentils
3-4 cups of water
2 1/2 teaspoons turmeric
1 large onion, chopped
2 green chilies, chopped
1 teaspoon fresh ginger, grated
3 cloves garlic, minced
3 medium tomatoes, diced
1/4 C chopped cilantro
2 teaspoons whole yellow mustard seeds
1 teaspoon whole cumin seed
4 teaspoons vegetable oil, divided
salt to taste

Cook lentils with the turmeric in about water until lentils are completely soft boiling water until lentils are soft, about 40 minutes. Drain. Meanwhile, sautÚ the onions, chilies, ginger, and garlic in 2 teaspoons oil until onions are soft, about 6 minutes. Add tomatoes. Continue cooking and stirring for about 7 or 8 minutes. Add the tomato mixture to lentils and mix to combine.

Heat remaining 2 teaspoons of oil over low heat. Add mustard and cumin seeds and toast until fragrant. Stir into the lentil mixture. Serve hot over rice or as side dish.




FABULOUS FRUIT & FETA SALAD
Serves: 6

1 pkg. (10 oz.) mixed salad greens
1 can (11 oz.) mandarin orange segments, drained
1/2 cup thinly sliced red onion
1 cup coarsely chopped walnuts, toasted
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
3/4 cup KRAFT LIGHT DONE RIGHT Raspberry Vinaigrette Dressing

Toss greens, orange segments, onion, walnuts and feta cheese in large bowl. Add dressing; toss to coat.

FOUR ONION SOUP
Fyra l÷kars soppa (from Spike's cyber-friend in Sweden)

This is a really heartwarming and delicious soup. Today it's grey and rainy here in Gothenburg, Sweden, but it's a beautifully solemn spring rain, so I don't really mind - but it got me in a soup mode! Serves 4

1 lb mixed onions - leek, spring onions, red and yellow onions (makes 4 kinds)
2 tbsp butter or margarine
good 2 3/4 cups water
1 tsp salt
dash black pepper
1 tsp dried basil or a couple of fresh basil leaves
good 1/3 cup finely chopped chives
1 1/4 cups milk
1 tbsp flour
scant 1/4 cup sliced radishes

Trim and rinse the onions, then cut in thin slices. Melt the fat in a saucepan and sautÚ the onions on low heat until barely soft. Add water and spices. Boil the onions for 10 minutes. Shake together flour and milk and stir the thickening into the soup. Let simmer for about 5 minutes, then add the chives and serve with sliced radishes as decoration.
FRITO SALAD

2 bunches green onions, chopped, greens too!
2 med. ripe tomatoes, chopped
1 sm. head lettuce, shredded
2 cans beans in chili gravy OR red kidney beans, drained
1 sm. bottle Kraft Zesty Italian dressing (or your favorite Italian)
1 bag Fritos, about 10-12 oz.

The best way to make this salad is in a glass bowl. Layer each ingredient in order given: onions, tomatoes, lettuce. Sprinkle beans over.

Shake dressing, pour over entire salad. Let set for 3 hr. or so. DO NOT STIR IT AT ALL.

When you get ready to eat, give the Frito bag to the kids and let them crush the chips in the bag. Or, take out your aggression by placing the bag in the driveway and running the car over it a couple times.

However you do it, spread the chips over top. Let folks dig down in for all the goodies. You don't need to worry about refrigerating it at the time, which makes this great for picnics.

GINGERROOT INFORMATION

What would ginger ale by without the ginger? Just a mild, sweet carbonated beverage! Ginger is the flavor without which many Asian dishes just wouldn't have their personality. A gnarly, knobby root, fresh ginger provides its unique, zesty piquancy to dishes from stir-fries to salad dressings to curries to desserts.

Tips for Purchasing, Storing and Using Fresh Ginger:

* The freshest ginger is firm and plump (never withered) and will keep in the fridge for up to a month wrapped in a paper towel and stored loosely closed in a plastic bag.

* Remove ginger skin with a peeler, exposing only as much as needed for a recipe. Slice off a chunk.

* Cut peeled chunk of ginger lengthwise into rectangular pieces. Next, stack rectangles and cut into matchstick slivers. These little pieces give bite to a stir-fry.

* Or cut crosswise and mince ginger to add to a sauce or stir-fry.

* To juice fresh ginger, place 2 tablespoons grated ginger in center of square of cheesecloth. Compress into a ball and squeeze out juice into a small bowl. Two tablespoons of grated ginger will yield about 1 tablespoon juice. Add juice to marinades or sauces.

* To grate ginger, slice off a 2-inch chunk. Grate with a micro-plane or on the smallest holes of a box grater.

* For storing ginger for 6 months or more, peel, chunk or grate. Place in a clean jar and cover with rice wine or sherry. To use, pat dry; grate if needed for recipe. The liquid (rice wine or sherry) can also be used in sauces or salad dressings.

* For congestion due to a cold, simmer water, grated ginger, honey and lemon juice together. Sip, enjoy and breathe again!

HAZELNUT BISCOTTI

1 3/4 cup (440 ml) all-purpose flour
3/4 cup (180 ml) sugar plus more for sprinkling
1/2 tsp (2 ml) baking powder
1/4 tsp (1 ml) salt
4 Tbsp (60 ml) unsalted butter, chilled and cut into small pieces
1 1/2 cups (375 ml) chopped toasted hazelnuts*
2 eggs
1 tsp (5 ml) vanilla extract

Combine the flour, sugar, baking powder, salt, and butter in a mixing bowl and blend with a fork until the mixture resembles coarse meal. Add the remaining ingredients and mix to form a dough. Turn the dough onto a lightly floured surface and mix with your hands just enough to eliminate any dry spots in the dough. Divide into 4 parts and roll each into a log about 8 inches (20 cm) long. Place the logs on a lightly greased baking sheet and flatten with the palm of your hand until they are about 2 inches (5 cm) wide. Sprinkle with a little sugar and bake in a preheated 350F (180C) oven until golden brown, about 20 minutes. Remove from the oven (leave the oven on) and slice diagonally into 3/4-inch (2 cm) thick slices. Bake an additional 5 to 7 minutes, until they begin to color. Cool completely on a wire rack before storing in an airtight container. Makes about 36 biscotti.

* To toast the hazelnuts, place them on a baking sheet and bake in a 350 F (180C) oven for 15 minutes. Remove from the oven and rub in a kitchen towel to remove the skins.

HONEY-THYME GRILLED SHRIMP

Roasted Garlic Marinade (see below)
2 pounds fresh or frozen uncooked large shrimp in shells
1 medium red bell pepper -- cut into 1-inch squares and blanched
1 medium yellow bell pepper -- cut into 1-inch squares and blanched
1 medium red onion -- cut into fourths and separated into chunks

Roasted Garlic Marinade
1 medium bulb garlic
1/3 cup olive or vegetable oil
2/3 cup orange juice
1/4 cup spicy honey mustard
3 tablespoons honey
3/4 teaspoon dried thyme leaves -- crushed

Prepare Roasted Garlic Marinade. Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each
shrimp; wash out vein.

Pour 1/2 cup of the marinade into small resealable plastic bag; seal bag and
refrigerate until serving. Pour remaining marinade into large resealable plastic bag. Add shrimp, bell peppers and onion, turning to coat with marinade. Seal bag and refrigerate at least 2 hours but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove shrimp and vegetables from marinade; drain well. Discard marinade. Thread shrimp and vegetables alternately on each of six 15-inch metal skewers, leaving space between each.

Grill kabobs uncovered 4 to 6 inches from HOT heat 7 to 10 minutes, turning once, until shrimp are pink and firm. Place kabobs on serving tray. Cut a tiny corner from small plastic bag of reserved marinade, using scissors. Drizzle marinade over shrimp and vegetables. Yield: 6 servings.

Roasted Garlic Marinade

Heat oven to 375F. Cut one-third off top of unpeeled garlic bulb, exposing cloves. Place garlic in small baking dish; drizzle with oil. Cover tightly and bake 45 minutes; cool. Squeeze garlic pulp from papery skin. Place garlic and remaining ingredients in blender. Cover and blend on high speed until smooth. About 1 1/2 cups.

HOT CRAB AND JALAPENO DIP

1 1/2 teaspoons olive oil
1/2 cup chopped red bell pepper
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup sliced green onions
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped jalapeno peppers
1/2 teaspoon celery salt
1/2 pound crabmeat
1 1/2 teaspoons lemon juice
1/3 cup toasted sliced almonds

Preheat oven to 375 degrees F (190 degrees C).

Heat the olive oil in a medium saucepan over medium heat. Stir in the red bell pepper. Cook 5 minutes, or until tender.

In a medium bowl, mix together red bell pepper, artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno peppers, celery salt, crabmeat and lemon juice.

Transfer the mixture to an 8x8 inch-baking dish. Sprinkle with almonds. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

ITALIAN VEGETABLE PASTA BAKE

3 cups mostaccioli, cooked, drained
1 jar (27-1/2 oz.) light pasta sauce
1 pkg. (8 oz.) 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
2 cups thinly sliced mushrooms
2 cups sliced halved yellow squash
2 cups sliced halved zucchini

MIX mostaccioli, sauce, 1 cup of the cheese and vegetables. Spoon into 13x9-inch baking dish; sprinkle with remaining cheese. Bake at 375 deg. F for 20-25 minutes or until heated through.

Note: If you like, substitute 1 cup each thinly sliced red and green peppers for 1 cup each of the squash and zucchini.



LEMON COOKIES DIPPED IN CHOCOLATE AND PECANS

1/2 cup butter
1/2 cup sugar
1 and 1/2 cup flour
1 Tbsp. lemon juice
1 tsp. lemon zest
1/2 cup chocolate bark
1/4 cup pecans, finely chopped

Place butter, sugar, flour, lemon juice, and lemon zest in a food processor and process until a dough begins to form. Divide dough into 2 equal parts and roll into a log. Wrap each log in wax paper and chill until firm. Cut into 1/2 inch pieces and place on an ungreased cookie sheet. Bake for 15 minute at 325 degrees. Remove from oven and allow to cool. Meanwhile melt the chocolate bark according to directions on the package. We find it easier to melt in a glass bowl in the microwave and stir halfway between time. When chocolate is melted, dip one end of each cookie in the chocolate and them in the pecans. Allow to cool on wax paper.

LEMON TORTE

1 package (18 and 3/4-oz.) yellow cake mix
3 eggs
1/3 cup butter, softened
1/2 cup water
1/4 cup lemon juice

Filling:
1 can (14-oz.) sweetened condensed milk
1/2 cup lemon juice
2 cups whipped cream

Combine cake mix, eggs, butter, water and lemon juice and beat well. Place in 2 greased 8-inch cake pans. Bake for 25 minutes at 375 degrees. Allow cake to cool. Meanwhile, combine filling ingredients and mix well. When cake is completely cooled, slice each one in half lengthwise. Place filling in between each layer of cake to create a torte. Slice and serve.

MANDARIN ORANGE CAKE

1 box orange cake mix
4 eggs
cup oil
1 small can mandarin oranges, including juice
1 Tbsp orange extract
1 16 oz container cool whip
1 17 oz can crushed pineapple with juice
1 small can mandarin oranges, drained
1 small pkg instant vanilla pudding
1 tsp orange extract

For cake, mix 1st five ingredients. Blend well. Pour into greased and lightly floured pans. Bake at 350E for 30 minutes or until done. Blend pineapple, oranges, pudding and extract. Mix well. Fold in Cool Whip. Hold cake layers together with toothpicks. Will stay good covered 1 week in refrigerator.
Makes 1 - 9 x 13 or 2 - 8 or 9 or 3 - 8 inch pans.

MINI-QUICHES

24 pre-made mini-quiche cups or 1 15-oz. package pie crusts
2 cups grated Swiss cheese
2 Tbsp. green onion, chopped
2 eggs
1/2 cup milk
1/4 tsp. ground nutmeg
Pinch of salt

If using pre-made quiche cups, place in greased mini-muffin pans. If using pie-crust allow frozen pie crust to thaw, then roll out and cut 12 rounds out of each piece with a 2-inch round cookie cutter. Place each round in a greased muffin tin. Combine cheese, green onion, eggs, milk, ground nutmeg and salt and mix well. Pour batter into each muffin and fill 2/3 of the way full. Bake for 30 minutes at 375 degrees.


MIXED FIELD GREENS, ASIAN PEARS & PECAN SALAD

6 cups mixed field greens (about 4 oz.)
1 1/2 Asian pears, cored and cut into thin slices
3/4 cup pecan halves, toasted
Asian Balsamic Vinaigrette

Arrange greens, pears and pecans on 6 chilled salad plates. Pass Asian Balsamic Vinaigrette. Serves 6.

Asian Balsamic Vinaigrette: Mix

1/2 cup Swanson(R) Chicken Broth,
1/2 cup olive oil,
1/4 cup balsamic vinegar,
tbsp. chopped green onions,
2 tsp. Dijon mustard
1 tsp. grated gingerroot until blended.

Makes 1 1/3 cups.

NATIVE AMERICAN BLUE CORN BREAD

1 qt water
1/4 tsp salt
1 1/4 cups blue cornmeal
1/4 cup classic Sonoran mesquite meal

olive oil
1/4 red bell pepper
1/4 yellow onion
1 tbsp. chopped garlic

Bring water to a boil in a saucepan, add salt to taste, and whisk in the blue corn meal and mesquite meal. Lower the heat and stir the cornmeal for 10 minutes or until it tastes done. The coarser the meal, the longer it will take.

Dice the green bell peppers and yellow onion and with a little olive oil and chopped garlic place in a sautÚ pan over medium heat. SautÚ until onions are clear.

Mix together and pour the corn meal onto a cookie sheet or into a bread pan and set it the refrigerator to cool for about 3 hours or so until firm. Once it has cooled, slice it into pieces for frying. Fry the slices in butter or oil in a nonstick pan until lightly crisped on both sides. If this is to be eaten as a savory, sprinkle a little
red chili or paprika on top just before serving.

This is cooked like polenta, molded in a bread pan, and then sliced and fried. It is delicious with a wonderful corn flavor with gorgeous purple-blue color.

It's good with eggs and bacon, tomato basil salsa, or mushroom ragout with Gorgonzola cheese. In other words, it's good with just about anything.

NO BAKE CHEESECAKE
Makes 1 - 7 inch cake

3/4 cup finely ground graham cracker crumbs
3/4 cup pecan sandies cookies
3 tablespoons butter
3 tablespoons white sugar
8 ounces cream cheese
1/3 cup white sugar
2 tablespoons lemon juice
1/2 cup heavy whipping cream, whipped
1/2 cup sliced fresh strawberries (optional)

In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.

Press into a 7 inch spring-form pan. Place in refrigerator until ready for use.

In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice. Whip cream, and fold into cream cheese mixture. Spread into pan. Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil. Place in refrigerator 30 minutes before serving.




ORANGE CAKE

1 1/2 cup orange juice
1 cup regular oatmeal
1/2 cup butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. cinnamon
1 tbsp. finely chopped orange zest
1/2 cup chopped walnuts (I use more)

Heat orange juice to boiling---pour over oats and set aside. Cream butter and
sugars-beat in eggs-add vanilla. Combine dry ingredients. Mix into creamed
mixture-adding alternately with orange juice mixture. Fold in nuts and rind.

Topping---
1/2 cup brown sugar
1/4 cup butter
Rind from 1 orange-finely chopped
1 tbsp. orange juice
1 cup coconut
1/2 cup chopped nuts

Boil 1 minute. Add coconut and nuts. Pour batter into 13x9 pan (greased). Sprinkle on topping. Bake 40 minutes at 350 degrees. Note: In the alternative you could use butter-cream frosting using orange juice and orange zest.

ORANGE CAKE II

3 oranges
2 egg whites
1 1/2 cups sugar
2 1/4 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 cup milk
1/3 cup cooking oil
2 egg yolks
Orange Fluff Frosting

Preheat oven to 350. Grease and flour two 9-inch round cake pans. Finely
shred 1 tablespoon orange peel. Squeeze juice of 2 oranges to measure 1/2
cup. Section remaining orange. In a large mixing bowl beat egg whites to
soft peaks. Gradually add 1/2 cup sugar, beating to stiff peaks. In
another large bowl combine flour, baking powder, salt, and remaining 1 cup
sugar. Add milk and oil. Beat on low speed until combined. Add egg yolks;
beat 1 minute. Gently fold in egg whites until combined. Fold in orange
peel. Divide batter evenly between pans. Bake for 30 - 35 minutes or until
toothpick inserted near center comes out clean. Cool completely on wire
racks; remove from pans. Frost with Orange Fluff Frosting and top with
orange sections. Makes 12 servings.

orange fluff frosting:
Finely shred 2 tablespoons orange peel, set aside. In a small sauce pan
stir together 1/3 cup sugar and 4 teaspoons cornstarch. Stir in 1/2 cup
orange juice. Cook over medium heat, stirring frequently, until mixture
thickens; cook and stir 2 minutes more. Remove from heat; stir in reserved
orange peel. Cover; chill 1 hour. Beat 2 cups whipping cream to stiff
peaks; fold into chilled mixture.


ORANGE CHIFFON CAKE

Sift together into bowl:
2 1/4 cups of cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt

Make a "well" and add in order:
1/2 cup vegetable oil
5 egg yolks, unbeaten
juice of 1 orange and enough cold water to make 3/4 cup
3 tablespoons grated orange rind

Beat with a spoon until smooth. Then measure into a large mixing bowl:
1 cup egg whites (7 or 8)
1/2 tsp cream of tartar

Beat until whites form very stiff peaks. Pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber scraper just until blended. Pour into Ungreased large tube pan. Bake until top springs back when lightly touched. Invert onto cooling rack. Let cool completely before removing from pan.

Orange Frosting

Combine and beat until light and fluffy:
3 oz. pkg. cream cheese (room temperature)
2 tablespoons cream
1/2 cup butter
1 tablespoon orange juice
2-3 teaspoons grated orange peel
4 cups of sifted confectioners' sugar

Make adjustments by adding more sugar or orange juice to get a nice-spreading frosting.

ORANGE KISS-ME CAKE

A whole orange is ground up and added to this cake along with raisins and
walnuts. A delightful fruit filled cake!

1 whole orange, with peel
1 cup raisins
1/3 cup chopped walnuts
2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup shortening
2 eggs
1/3 cup white sugar
1 teaspoon ground cinnamon
1/4 cup finely chopped walnuts
1 orange, sliced in rounds

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch
pan. Squeeze orange and reserve 1/3 cup juice. Grind orange peel and pulp,
raisins, and 1/3 cup walnuts together. Set aside.

In a large bowl, blend flour, 1 cup sugar, baking soda, salt, milk, shortening and eggs. Beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Drizzle reserved orange juice over warm cake. Combine 1/3 cup sugar, cinnamon, and 1/4 cup walnuts; sprinkle over cake. Garnish with orange slices.

PARCHMENT POTATOES

For each serving, you will need:

1 12" square of aluminum foil or parchment paper
3-4 small red potatoes
1 tbsp. grated Parmesan or Romano cheese
2-3 sprigs of fresh rosemary (or a little dried)
2 cloves of garlic (or 2 tsp.)
2 small wedges of thinly sliced onion
1 tbsp. olive oil

In the center of the square, place the cheese, rosemary, garlic and onion. Place the potatoes on top, cutting them in half if necessary. Pour the oil over them.

Take 2 opposite points of the foil, fold over the potatoes tightly. Do the same with the other two opposite sides, making a compact "envelope" shape.

Place seam side down on a baking sheet; bake at 350F for 45 minutes.

To serve, place seam side down on each plate; with scissors or sharp knife, cut a large X in the center. Peel back the points, making like flower petals...and serve.

PASTA PRIMAVERA ALFREDO
Serves: Makes 4 servings.

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
3 cups coarsely chopped fresh vegetables
1 pkg. (9 oz.) DI GIORNO Fettuccine, uncooked

Place cream cheese, Parmesan cheese, butter, and milk in large saucepan; cook on medium-low heat until well blended, stirring occasionally.

Add vegetables and pasta to boiling water; cook 3 minutes. Drain.

Toss pasta mixture with cream cheese mixture. Serve sprinkled with additional Parmesan cheese, if desired.

Great Substitute: Prepare as directed, substituting 3 cups frozen vegetable blend for fresh vegetables.

PIG PICKIN' CAKE

1 box of yellow cake mix (or butter cake mix)
1 11-oz. can of mandarin oranges with juice
1/2 cup of vegetable oil
4 eggs

Mix everything together except the oranges. Add oranges (including the juice) and mix until the oranges are broken into small pieces. Pour the batter into two greased and floured 9 inch round cake pans and bake at 350 degrees for 30 minutes. ( OR use a 9 x 13 pan )

Frosting:
1 3-oz. package of instant vanilla pudding
1 8-oz. carton Cool Whip or other whipped topping,
1 16-oz. can of crushed pineapple with juice (substitute oranges for the pineapple
and run them in the processor to break them up ),
1 cup of chopped pecans

Mix all four ingredients together and spread on cake, putting a little extra between the layers. Keep refrigerated.

RANDI'S ROASTED OLIVES WITH FENNEL AND LEMON

8 oz. imported black olives such as Alfonso, Gaeta or Kalamata
4 garlic cloves, peeled
1/2 lemon, scrubbed and thinly sliced
1 tsp. fennel seeds
1/4 cup olive oil
a pinch of crushed red pepper

Preheat the oven to 350F. In an 8" baking pan, spread the olives, lemon, and garlic. Drizzle with the oil and sprinkle with the fennel seeds and red pepper.

Bake for 45 min, stirring the olives at least 3 times.

This will keep in the refrigerator for a week. (Note: You can omit the red pepper, and add a few orange slices with the lemon.

RASPBERRY LEMONADE
Servings: 18

1 (12 fluid ounce) can frozen raspberry lemonade concentrate
3 cups water
3/4 teaspoon lime juice
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated
beverage
1 cup crushed ice
1 cup fresh raspberries, garnish
1 cup fresh mint, garnish

In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.

RASPBERRY VINAIGRETTE

3 tablespoons Seedless All-Fruit Raspberry Jam
1/3 cup Red Wine Vinegar
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1 cup Vegetable Oil

Using a 2 cup glass measuring cup, or a one pint glass bowl, place jam inside, and microwave on high for 15 seconds. Add vinegar, salt and pepper, and mix well until blended. Add vegetable oil slowly in a steady stream, mixing with a wire whisk constantly until mixture is completely blended. Use immediately or refrigerate (and shake to blend) until ready to eat.


SALMON FETTUCCINE

1 pound uncooked fettuccine
2 zucchini, sliced
1 cup fresh mushrooms, sliced
1/4 cup butter
2 Tbsp. flour
1 and 1/2 cups milk
1 and 1/2 cups fresh cooked salmon, flaked
1 10-oz. package frozen peas
1/2 tsp. oregano
1 Tbsp. fresh parsley, chopped
Salt and pepper to taste

Cook fettuccine according to package instructions. SautÚ zucchini and mushrooms in butter. Combine flour and milk and add to zucchini and mushrooms. Stir until thickened. Add salmon, peas, oregano, parsley and salt and pepper to taste. Serve over fettuccine.


SICHUAN GREEN BEANS

1 pound fresh green beans, washed and trimmed
1 Tbsp. sesame oil
2 garlic cloves, minced
2 Tbsp. sweet onion, chopped
1 Tbsp. fresh ginger, minced
2 Tbsp. soy sauce
Salt and pepper to taste
Crispy rice noodles for garnish

Place green beans in a steamer and steam until crisp-tender. Meanwhile sautÚ garlic, onion and ginger in sesame oil for 2 - 3 minutes. Add green beans, soy sauce and salt and pepper and cook 2 - 3 more minutes. Remove from heat and sprinkle with rice noodles.


SOUTHERN PEAR SALAD

3 cans (15 oz.) pear halves, drained
Boston lettuce leaves
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise

Place 2 - 3 lettuce leaves on salad plate. Place 2 pear halves on lettuce leaves. Place 2 Tbsp. of mayonnaise on top of the pears. Sprinkle with cheddar cheese. Serving size is one salad plate per person.

SPRING GARDEN SALAD

1 lb. rotini, cooked, drained and cooled
1 cup oil
4 tsp. dry mustard
6 tsp. sugar
3 tsp. salt
1 1/2 tsp. pepper
8 tbsp. vinegar
1/2 cup chopped green onions
2 medium tomatoes, cut up

Mix dressing ingredients in large bowl. Add the rotini, toss to mix. Stir in tomatoes and chopped green onions. Refrigerate before serving.

SPRING PEA and RICE SOUP
Risi e Bisi

Risi e bisi is a spring soup best and sweetest when the peas are young and fresh. It is a typical soup from the Veneto Region of which Venice is the capital. The Venetians ruled that area including Friuli-Venezia-Giulia, Istria (where I was born) and the Dalmatian coast for over seven hundred years. That empire was called La Serenissima, and its vibrant economy was driven by the spice trade. This soup shows the simpler side of Venetian cuisine. It is a quick and simple preparation, most likely cooked by the everyday citizens of the empire, since spices were a luxury reserved for the rich. Risi e bisi probably became part of the Italian-American table after World War I, when a large influx of immigrants came from the Fruili-Venezia-Giulia area.

Makes 6 servings
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 medium onion, finely diced (about 1 1/2 cups)
2 cloves garlic, finely chopped
1 pound fresh peas, shelled (about 1 1/2 cups shelled peas), or 1 10-ounce box frozen peas, defrosted and drained
1/2 cup finely chopped celery, including leaves
Salt
Freshly ground pepper
8 cups Chicken Stock or canned reduced sodium chicken broth
1 cup Arborio or other Italian short grain rice
1/2 cup grated Parmigiano-Reggiano cheese

Heat the olive oil and butter in a 4 to 5-quart pot over medium heat until the butter is foaming. Stir in the onions and cook, stirring, until light golden, about 8 minutes. Add the garlic and cook until golden, 1 to 2 minutes. Stir in the peas and celery, season the vegetables lightly with salt and pepper and cook, stirring occasionally, until the peas are softened, about 5 minutes. Add the chicken stock and bring to a boil over high heat. Adjust the heat to simmering and cook until the peas and vegetables are very tender, about 20 minutes.

Stir in the rice and cook until tender, 12 to14 minutes, stirring occasionally. (For a firmer texture, cook the rice a few minutes less.)

Remove the soup from the heat and check the seasonings, remembering the cheese will add a little saltiness. Stir in the grated cheese and serve immediately.

SPRING SPINACH SALAD

Fresh spinach leaves
Hard-boiled eggs, grated as garnish
Chopped fried bacon
Avocado, sliced
Canned beets, julienne

Vinaigrette:
1/4 cup olive oil
1 tbsp. red wine vinegar
1 tsp. honey
1/2 tsp. salt and pepper
1/4 tsp. Dijon-style mustard

Mix vinaigrette ingredients together. On each plate, place a pile of spinach leaves and top with eggs, bacon, avocado slices and julienne beets. Serve with vinaigrette.

STEAK SUPPER IN A FOIL PACKAGE

1 1/2 pound chuck steak, 1 inch thick

1 can (10 1/2 ounces) condensed cream of mushroom soup
1 envelope (about 1 1/2 ounces) dry onion soup mix
3 medium carrots, quartered
2 stalks celery, cut into 2 inch pieces
3 medium potatoes, pared and quartered
2 tbsp water

Heat oven to 400 F.

Place a large piece of heavy-duty aluminum foil in a baking dish. Place meat on foil.

Stir together mushroom soup and onion soup. Mix and then spread over the meat. Top with vegetables. Sprinkle water over vegetables. Fold foil over and seal securely. Cook for 2 to 2 1/2 hours or until vegetables tender and meat is done. Serves 4

STUFFED MUSHROOMS
Yield: 6 (2 mushroom) Servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=26


6 ounces part-skim ricotta cheese
1 teaspoon Dijon-style mustard
1 garlic clove, minced
12 large mushrooms, stems removed
Lemon juice
1 tablespoon chopped parsley
Dash paprika

Mix cheese with mustard and garlic in a medium-size bowl. Dip mushrooms in lemon juice. Stuff mushrooms with cheese mixture; sprinkle with parsley and a dash of paprika.

TEQUILA CHICKEN

1/2 cup tequila
Juice 1 fresh lime (can use lemon)
2 tsp. finely chopped garlic
3 tbsp. orange blossom honey, or to taste
3 chicken breasts, each cut in half

Stir sauce ingredients together well, mixing until honey dissolves. Place chicken halves in sauce, one at a time, turning to coat. Let marinate 30-45 minutes.

Grill 12-15 minutes per side over medium coals, basting frequently with marinade. Throw away any leftover marinade.

THREE PEPPER SALAD

1 each: red, yellow and green sweet peppers
1 sm. red onion (or half a Vidalia)
1/4 cup chopped fresh flat parsley
Salt and pepper
1 tbsp. rice wine vinegar
1 tbsp. sesame oil

Slice peppers julienne. Slice the onion in thin wedges. Combine all vegetables in a bowl, add vinegar and oil. Sprinkle with salt and pepper. Mix well, refrigerate for 1 hr.

WORKING COOK'S ROLLS

1 teaspoon granulated sugar
1/2 cup lukewarm water
1 tablespoon dry yeast pinch of sugar
3 1/2 cups hot water
1/2 cup oil
1 tablespoon salt
3/4 cup granulated sugar
1 egg, beaten
6 cups flour
5 cups whole wheat flour

In a small dish dissolve 1 teaspoon sugar in 1/2 cup warm water, sprinkle in yeast and let stand 10 minutes, until frothy. In a large bowl combine hot water, oil, salt and sugar. Add 5 cups of white flour, beat until smooth and elastic. Add yeast mixture, egg, whole wheat flour; and enough of the remaining all purpose flour to make a soft dough.

Turn out on a floured surface , knead 6 minutes, until smooth and elastic. Dough should remain soft. Place dough in bowl, cover and let rise on counter until double in bulk, 3 to 4 hours. Punch down, cut into four parts and cover with a tea towel.

Working with one part a time, cut and shape rolls, place in a lightly oiled pan, cover with a tea towel and let rise over night. In the morning bake in 350Foven until golden brown(about 20 minutes) and hollow sounding when rapped with knuckles. Remove from pans and cool on rack. Store in sealed container or bake and freeze.
 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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