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

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Recipes from Spike & Jamie

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Contents Disk 396

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
APPLE CRISP PIE
APRICOT PECAN COOKIES
AROMATIC BROTH
ASPARAGUS SOUP
BACON-RANCH PASTA SALAD
BAKED CAJUN CHICKEN
BAKED LEMON-HERB SALMON
BAKED NEW POTATOES AND YELLOW PEPPERS
BEEF CHOP SUEY
BEEF MEDALLIONS IN RED WINE SAUCE
BLUEBERRY BANANA BRAN MUFFINS
BLUEBERRY CORNMEAL PANCAKES
BRAISED LAMB SHANKS
BROCCOLI AND WALNUT STIR FRY
BROCCOLI CORNBREAD
BROWNIE CHEESECAKE
CAJUN FRIED POTATOES
CAJUN STEW WITH CHICKEN AND HAM
CARROT FRUIT CAKE
CHAMPAGNE MOUSSE
CHEESY-VEGETABLE SPOON BREAD
CHICKEN AND GRAPES IN BLUSH WINE SAUCE
CHILI-CHEESE CORN BREAD
CHOCOLATE CHEESECAKE IV
CHOCOLATE CHIP-CHERRY PIE
CHOCOLATE MOUSSE CHEESECAKE
CORAL-JADE SHRIMP STIR FRY
CORN MEAL PANCAKES
CREOLE RICE CAKES
CRISP AND SPICY VEGGIE STIR FRY
CRISPY SESAME SHRIMP
CURRIED LAMB STEW
DEAD HEAT KENTUCKY BURGOO
DIVINE ASPARAGUS
FAVORITE CHICKEN
FIVE STAR FRENCH ONION SOUP
FRUIT KABOBS
GARDEN VEGETABLE HASH
GOAT CHEESE SALAD WITH SESAME VINAIGRETTE
GRILLED LEMON NUT ASPARAGUS
GRILLED SHARK TO DIE FOR
HAM AND FRESH BASIL PINWHEELS
HAM CASSEROLE
HERBED SALMON FILLET WITH CUCUMBER SAUCE
KENTUCKY DERBY PIE
LAYERED STRAWBERRY CAKE
LEMON-ALMOND CAKE
LEMON SQUARES
LIME TART
MESQUITE CORNBREAD MUFFINS
MEXICAN CHICKEN TORTILLA SOUP
NECTARINE SALSA
POACHING FISH INFORMATION
PORK PEPPER STEAK
SALMON RILLETTES
SALMON WITH CUCUMBER-DILL CREAM NAPOLEONS
SHRIMP AND SCALLOPS IN AROMATIC BROTH
SHRIMP FLORENTINE
SHRIMP SPREAD
STRAWBERRIES 'N' CREAM PIZZA
STRAWBERRY BLOSSOMS
STRAWBERRY LEATHER
STRAWBERRY MUFFINS
STRAWBERRY SALAD
STRAWBERRY SALSA
STRAWBERRY SMOOTHIES
STRAWBERRY SQUARES
SWEET CORN TOMALITO
TACO CASSEROLE
THREE PEPPER CHICKEN
WHOOPIE PIES


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 rehydrated 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.

APPLE CRISP PIE

3 apples (Braeburns are good)
5 tsp butter
2 cups favorite flour
1 cup applesauce
1 cup cinnamon graham crackers broken up into small
pieces
1/8 cup of water
1 Tbsp of brown sugar

Preheat the oven to 350 degrees (F)

Wash, peel, core, and chop the apples into small pieces (somewhere between slicing and dicing-just make sure the apple pieces are small and not too thick)

Combine the flour with 4 teaspoons of butter. Add approximately 1/2 cup of the applesauce to the mixture. Add additional flour as needed to give the dough a dry enough consistency to press into a pie pan, then press it into a pie pan.

Place the apple pieces into the crust, and spoon the remaining applesauce over it.

Mix up the broken graham cracker bits with 1 tablespoon of brown sugar, and 1 teaspoon of butter.

Sprinkle this mixture on top of the apples. Sprinkle 1/8 cup of water over the top.

Bake for approximately 40 minutes. The apples will still have some kick to them (not too mushy), and the crust stays a bit gooey. Serves: 8.

APRICOT PECAN COOKIES

2 1/2 cups chopped dried apricots
4 cups muesli
2 cups coarsely chopped raw pecans
3/4 cup honey
1 Tbsp vanilla
1 3/4 cup raw organic almond butter
1/2 cup chopped dates
Dash of salt

Stir all ingredients together. Shape into flat round cookies about 1/2 inch think. Makes 4 dozen cookies. Refrigerate or freeze these cookies immediately. You can vary the dried fruit to change flavor.

Hint: rinse hands often and keep them moist while forming the cookies. The dough won't stick as much.

AROMATIC BROTH
Makes 2 quarts

2 quarts water
1 cup onions, cut in slivers
1 cup carrots, cut in thin rounds
1/2 cup leeks, washed well and sliced
1/2 cup celery, cut in slivers
2 bay leaves
3 cloves
1/2 teaspoon cracked black peppercorns
2 cups dry white wine
2 tablespoons white wine vinegar
2 tablespoons sea salt

Place all the ingredients in a 3-quart pot and bring to a boil. Reduce the heat and let simmer for 30 minutes, uncovered. Remove from heat and cool. Transfer liquid and vegetables into a bowl and store in the refrigerator until needed.

Hint: May be prepared ahead of time or even frozen. Strain the broth to remove the vegetables just prior to use.

ASPARAGUS SOUP
Serves 4

1 pound of fresh jumbo asparagus
1 quart boiling water
1 tablespoon salt
5 tablespoons butter
1/4 cup chopped onions
1/4 cup minced leeks, washed well (use all parts)
3 tablespoons all-purpose flour
Freshly ground pepper to taste
1/4 cup heavy cream
1/4 teaspoon chopped parsley

Wash, peel and snap off the lower stalks of the asparagus. Reserve the peelings and lower stalks.

Lay the asparagus in a deep pan, so that the tips are facing in the same direction. Cover with the boiling water seasoned with salt. Cook for five to seven minutes, or until the asparagus is tender but still crisp.

Lift the asparagus from the boiling water and plunge into ice water. Reserve the cooking liquid. Only one-quarter of this asparagus is used in the soup. (Serve the remaining pieces with vinaigrette, as a salad, or with melted butter as a side dish.)

Cut the tips from one-quarter of the cooked asparagus, reserving both stalks and tips for the soup. Melt 3 tablespoons of the butter in a heavy 3-quart saucepan.

Stir in the onions and leeks, and cook over low heat for 5 minutes, but do not brown.

Dust the onions and leeks with the flour and mix thoroughly. Pour in the reserved liquid, blending vigorously with a whisk. Add the raw asparagus peelings, lower stalks, and the reserved cooked stalks.

Season with the pepper. Cover and boil gently for 30 minutes.

Purée the soup in a blender or food processor (may have be puréed in several batches) and force through a fine strainer.
Before serving, reheat the soup and with a whisk stir in the remaining 2 tablespoons of butter and the cream. Adjust seasonings.

Add the reserved asparagus tips and garnish with croutons and freshly chopped parsley.

Hint: Most soups may be prepared ahead of time, but do not add the cream or butter until ready to serve.

BACON-RANCH PASTA SALAD

1/2 lb. sturdy pasta (shells, rotini, etc.)
1 1/2 cups frozen peas-n-carrots
3-4 slices bacon, cooked and crumbled OR 1 cup diced ham
1 small can sliced black olives, drained (optional)
Bottled ranch dressing
Diced or coarsely grated cheddar cheese (optional)

Boil pasta according to package directions; when pasta is done, stir in peas-n-carrots to stop pasta cooking & thaw veggies. Drain after a few seconds. Toss in bacon, olives, and enough dressing to coat (more or less to taste). Chill well. Toss again before serving, stirring in diced cheddar or sprinkling grated cheddar on top.

BAKED CAJUN CHICKEN

1 1/2 to 2 lb. chicken breasts, thighs, drumsticks
Nonstick spray coating
2 Tbsp nonfat milk
2 Tbsp onion powder
1/2 tsp. dried thyme, crushed
1/4 tsp. garlic salt
1/4 tsp. white pepper
1/4 tsp. black pepper

Remove skin from chicken. Rinse chicken; pat dry. Spray inside of Crock-pot with nonstick coating. Arrange the chicken, meaty sides up, in crock-pot. Brush with milk.

In small bowl, mix onion powder, thyme, garlic salt, white pepper and black pepper. Sprinkle over chicken. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours until the chicken is tender and no longer pink.

BAKED LEMON-HERB SALMON

2 Tbsp. extra-virgin olive oil
6 (1 inch thick) fillets of salmon, skin on
Salt and freshly ground pepper
1/2 cup chopped FRESH herbs of your choice, such as tarragon, parsley or chives
2 Tbsp. finely grated lemon peel (yellow part only)

Gently rub olive oil into flesh side of salmon and season lightly with salt and pepper. Combine herbs and peel and sprinkle over the top, gently pressing into flesh. Place salmon, skin side down, on nonstick baking sheet. Bake at 350°F for 30 to 40 minutes or until cooked as desired (check with tip of knife). Serves 6

BAKED NEW POTATOES AND YELLOW PEPPERS

10 medium new potatoes, cut into bite-sized pieces
3 yellow bell peppers, quartered, seeded
1/2 cup extra virgin olive oil
1 1/2 tsp. sesame oil
Coarse salt
1/4 cup finely chopped parsley

Preheat oven to 400F.

Place potato pieces in roasting pan. Place pepper slices, cut side up, in a second pan.

Combine oils; drizzle half over potatoes and half over the peppers. Sprinkle with coarse salt. Roast potatoes for 30-35 minutes, roast peppers for 20-25 minutes, or until tender. Arrange potatoes and peppers on a platter, sprinkle with parsley and serve. Makes 6 servings.

BEEF CHOP SUEY
Yield: 4 Servings

1 pound beef round steak
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 tablespoon low-sodium soy sauce
3 celery stalks, thinly sliced diagonally
2 medium-size onions, sliced
1 cup chicken broth
2 cups bean sprouts, rinsed

Trim any fat from steak and dice. In a large non-stick skillet or wok, heat oils and stir-fry meat over high heat 1 minute. Stir in soy sauce. Remove meat with a slotted spoon and keep warm. Add the celery, onions and broth to the skillet. Bring to a boil, reduce heat and cook 5 minutes. Add bean sprouts. Cook 3 minutes more, then return meat and stir to heat.

BLUEBERRY BANANA BRAN MUFFINS
makes 12 muffins

1 cup All-Bran
1/2 cup oatmeal (quick or regular)
3/4 cup milk
1 egg
1/4 cup applesauce or oil
1 cup sifted flour
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 cup sugar
1 cup mashed banana (about 2 large)
1 cup blueberries, fresh or partly thawed frozen

Put All-Bran, 1/2 cup oatmeal and milk in a bowl and let soak for about 5 minutes. Add all other ingredients and stir only until combined. Fill 12 greased or lined muffin cups. These will appear to stick when the muffin is hot but will relax when they have cooled. Bake in 400 degree oven about 25 minutes, until lightly browned.


BEEF MEDALLIONS IN RED WINE SAUCE

1 1/2-pound beef tenderloin
4 tablespoons (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)
1 teaspoon dried thyme
1 tablespoon all purpose flour
2 cups canned beef broth
2 cups dry red wine

Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten into generous 1/4-inch-thick medallions. Season lightly with salt and pepper.

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about
2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; sauté until tender, about 3 minutes.

Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any
collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over. Serve over hot buttered noodles. Yield 4 servings.

BLUEBERRY CORNMEAL PANCAKES

1 cup soy milk
1/2 cup water
1 cup whole wheat flour
1/2 cup yellow stone-ground cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup blueberries

Preheat oven to 200 degrees F.

In a small bowl combine the soy milk and water. In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.

Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with syrup or jam. Makes 12 - 4 inch pancakes

BRAISED LAMB SHANKS

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

Wash lamb shanks well and dry with paper towels. Rub with olive oil and lightly salt and pepper, then roll in bread crumbs. Put in 400F oven, uncovered, for 25 minutes. While shanks are browning, chop garlic, lemon peel, rosemary, and parsley well Mix in the canned tomatoes with juice and water. After the shanks are browned, pour the herb and tomato mixture over them. Cover and reduce heat to 300F. Yes, 300F is correct.

Cook for about 2-2 1/2 hours. Meat should be very tender and falling away from the bones and nicely browned. Remove meat from pan, cover loosely with foil to keep warm while making the sauce. Degrease the pan juices. Cook to reduce slightly, and serve the sauce over the meat.

BROCCOLI AND WALNUT STIR FRY
Makes 2 servings.

2 Tbsp sesame oil
1/2 cup chopped walnuts
4 cups broccoli florets
1 Tbsp soy sauce
2 Tbsp chopped red sweet pepper

In wok, heat oil until very hot. Add walnuts and sauté for 1 minute. Add broccoli and cook over medium heat, tossing often for 4 minutes. Add soy sauce and cook 1 minute. Serve garnished with red pepper.

BROCCOLI CORNBREAD

1/2 cup melted margarine
1/2 cup chopped onion
1 tsp. salt
1 pkg. frozen broccoli, thawed and drained
3/4 cup cottage cheese
4 eggs
1 package cornbread mix

Mix margarine, onions, salt, cheese, broccoli, and beaten eggs. Stir in muffin mix. Pour in a 9x13 pan and bake at 400 degrees for 25-30 minutes; or until brown.

BROWNIE CHEESECAKE

1 (10.25-ounce) package fudge brownie mix
1 tablespoon water
1 teaspoon vegetable oil
1 (2-1/2-ounce) jar prune baby food
1 egg white
Vegetable cooking spray
1 cup nonfat cottage cheese
2 (8-ounce) blocks Neufchatel cheese, softened
1 (8-ounce) block nonfat cream cheese, softened
1-1/2 cups sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
3 eggs
1/4 cup semisweet chocolate mini-morsels

Preheat oven to 350 degrees.

Combine first 5 ingredients in a bowl; stir well. Spread into bottom of a 9-inch square baking pan coated with cooking spray. Bake at 350 degrees for 25 minutes; let cool on a wire rack. Tear brownies into small pieces. Press half of pieces into bottom of a 9-inch spring-form pan coated with cooking spray. Set aside.

Preheat oven to 300 degrees. Place cottage cheese in a large bowl; beat at medium-high speed of a mixer until almost smooth. Add cream cheeses; beat until smooth. Add sugar, vanilla, and salt; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate.

Pour half of cheese mixture into prepared pan; top with remaining brownie pieces. Pour remaining cheese mixture over brownie pieces. Bake at 300 degrees for 40 minutes or until almost set. Turn oven off, and let cheesecake stand for 40 minutes in oven with door closed. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours.


CAJUN FRIED POTATOES

3 medium Idaho Russet potatoes (do not use: Red, White or New potatoes)
1 inch of Crisco All-Vegetable Shortening Tony Chachere's Creole Seasoning
or Louisiana Cajun Seasoning

Peel and wash potatoes. Slice lengthwise into 1/4" layers. Lay layers flat and slice each one into 1/4" strips. Over highest heat melt 1" Crisco All- Vegetable Shortening in the 8" frying pan. Place potato strips into pan, level them out and let cook about 4-5 minutes or until they are golden brown. Remove to strainer with spatula. Sprinkle with Tony Chachare's Creole Seasoning or Louisiana Cajun Seasoning. Shake. Let sit for 2 minutes and serve. Serves 2-4

CAJUN STEW WITH CHICKEN AND HAM

1 can stewed tomatoes -- Cajun recipe - ( 14 1/2 ounces)
2 cups water
1 cup long-grain rice
1 small onion -- chopped
2 ribs celery -- sliced
2 boneless skinless chicken breast halves -- in bite sized pieces
1 1/2 cups ham -- diced; about 1/2 lb.
1/2 green bell pepper -- chopped Louisiana hot pepper sauce --optional

In a large stock pot or sauce pan, combine tomatoes, water, rice, onion, and celery; cook over medium-high heat to boiling. Reduce heat; cover and simmer for 8 minutes or until rice in nearly tender ( there will still be some liquid in pan). Stir in chicken, ham and green pepper. Cover and continue cooking until chicken is done, about 5 minutes. Season with hot pepper sauce to taste. Serve immediately.

CARROT FRUIT CAKE

Cake:
1 cup dried figs, soaked
1 cup raisins, soaked
1/2 cup pitted dates
4 cups shredded carrots
3 cups soaked nuts (almonds, walnut, or cashews)
1/2 teaspoon each: ginger, cloves, cardamom

Topping:
1/2 cup dates
1/2 cup cashews
1/2 cup soaking water

Soak figs, raisins and dates in 3 1/2 cups of water for one hour, reserving liquid. Soak nuts in 5 cups of water for 8-12 hours.

Drain, rinse and drain nuts again. Place nut in food processor and chop finely, place in large bowl. Add figs, raisins, dates and spices to processor and process until smooth. Pour mixture into bowl with the nuts. Mix well.

Add carrots mix thoroughly. Form mixture into desired shape. Process dates, cashews and soaking water until smooth. Spread on top of the cake.

CHAMPAGNE MOUSSE

2 egg yolks
3 tablespoons evaporated cane juice or sugar
2/3 cup champagne
1/2 teaspoon gelatin
1 tablespoon water
1/2 cup heavy whipping cream

Whip the heavy cream and refrigerate.

Combine the yolks and evaporated cane juice in a glass or stainless steel bowl and whisk thoroughly until the mixture whitens. Add the champagne and whisk together completely.

Place the bowl over a pot of simmering water and cook, beating constantly until the mixture thickens to the consistency of a light hollandaise sauce. Remove from heat and continue whisking for about 1 minute. Set aside and allow to cool

Combine the gelatin and water in a small bowl and let stand for 5 minutes to soften the gelatin. Heat the softened gelatin mixture until the gelatin dissolves and the liquid clears.

Whisk the dissolved gelatin into the champagne mixture. Then fold in the whipped cream with the aid of a rubber spatula. Chill for 1 hour before piping the mousse into champagne glasses.

Garnish with fruit marinated in champagne. Wine Suggestion: Champagne

CHEESY-VEGETABLE SPOON BREAD
Serves: 6

1-1/2 cups boiling water
3/4 cup Cream of Wheat cereal, uncooked
1 Tbsp. butter or margarine
1 tsp. salt
1 clove garlic, crushed
6 eggs, separated
1 cup milk
2 tsp. baking powder
2-1/2 cups shredded sharp cheddar cheese
1 pkg. (10 oz.) frozen mixed vegetables, thawed, well drained
1/4 cup chopped red or green bell pepper

Add boiling water to cereal in large bowl; stir until thickened. Let stand 5 minutes. Add butter, salt, garlic and egg yolks; mix well. Gradually add milk, stirring until well blended. Stir in baking powder. Add cheese, mixed vegetables and bell pepper; mix well. Set aside.

Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form; gently stir into cereal mixture. Pour into greased 2-quart casserole. Bake at 375°F for 15 minutes; stir. Bake an additional 40 to 45 minutes or until knife inserted in center comes out clean.

CHICKEN AND GRAPES IN BLUSH WINE SAUCE

As the chicken cooks, a lovely sauce forms in the pan. Enjoy every bit of it by spooning it over the chicken and grapes. Serve atop couscous, or rice if you prefer.

Blush Wine Sauce

1 tbsp. cold water
1 tbsp. cornstarch
1 cup blush wine (see Tip)
1/2 cup chicken broth
1/2 tsp. freshly ground pepper
1 tsp. minced fresh rosemary, or 1/4 tsp. dried, crushed

Other Ingredients

3 tbsp. all-purpose white or unbleached flour
1/2 tsp. paprika
1/8 tsp. freshly ground pepper
16 ounces boneless, skinless chicken breasts, cut into 1-inch lengthwise strips
1 tbsp. olive oil
2 tbsp. minced shallot
1 cup halved seedless red or green grapes, at room temperature (about 5 oz)
Freshly ground pepper and sprigs of fresh flat-leaf parsley for garnish

To prepare the sauce, in a measuring cup, stir to dissolve the cornstarch in the water. Stir in the remaining ingredients; set aside.

Combine the flour, paprika, and pepper in a shallow bowl. Lightly press both sides of each chicken strip into the mixture. Heat the olive oil in a large nonstick sauté pan over medium-high heat. Stir in the shallot arrange the chicken strips in a single
layer; cook for 2 minutes on each side, or until the chicken strips are lightly browned but not cooked through.

Reduce the heat to medium. Stir the Blush Wine Sauce and pour it over the chicken. Cover and cook for about 8 minutes, or until the chicken is cooked through at the thickest points.

Reduce the heat to low; stir in the grapes. Cover and allow the mixture to stand for 1 minute, or until the grapes are warmed through. For each serving, arrange the strips of chicken on a bed of couscous or rice, top with cooked grapes, and drizzle with the sauce. 4 servings

Tip: Blush Wines
Blush wines are usually made from red grapes; but because the skins and stems are removed early in the wine-making process, the color becomes light pink, or rose, colored. In general, blush wines are very light-bodied and slightly sweet. In the United States, "blush" has generally replaced the term "rosé."

CHILI-CHEESE CORN BREAD

1 1/8 cups yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup whole wheat flour
1 1/4 cups buttermilk*
1 egg -- lightly beaten
1/4 cup sharp cheddar cheese -- shredded
2 tablespoons chili -- mild, green, chopped

Preheat oven to 450 degrees. Prepare an 8 x 8 inch baking pan with non-stick
cooking spray and dust with 2 tablespoons of cornmeal. Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour. In another bowl combine buttermilk, eggs, cheese and chili, then stir into the dry ingredients. Pour batter into the prepared baking pan and place in upper third of oven. Bake 10 minutes or until dough is firm in center. Cut into 2 inch squares to serve.
CHOCOLATE CHEESECAKE IV
Makes 1 - 9inch cheesecake

1 (9 inch) graham cracker crust
2 (8 ounce) packages cream cheese
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Melt chocolate chips in a double boiler or in the microwave, stirring occasionally until smooth. set aside.

In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir in the melted chocolate. Pour into the prepared crust.

Bake for 1 hour in the preheated oven, until the center is set. Allow cheesecake to cool to room temperature, then refrigerate at least 4 hours before serving.

CHOCOLATE CHIP-CHERRY PIE

40 reduced-calorie chocolate wafers
2 tablespoons sugar
2 tablespoons stick margarine, melted
1 large egg white
Cooking spray
4 cups vanilla low-fat frozen yogurt
1 cup chopped pitted sweet cherries (fresh or frozen)
1/2 cup semisweet chocolate mini-chips
1/2 cup black cherry preserves, melted

Preheat oven to 350F degrees.

Place cookies in a food processor; process until crumbly. Add sugar, margarine, and egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.

Place an extra-large bowl in freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling.

Spoon yogurt into chilled bowl. Stir cherries and mini-chips into yogurt; freeze 30 minutes or just until set but not solid.

Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften. Yield: 9 servings.

CHOCOLATE MOUSSE CHEESECAKE
Makes 1 - 8 inch cheesecake

Make the day before desired; this cake improves with time. Make in a pressure cooker. If desired, garnish with confectioners' sugar or whipped cream and sliced strawberries.

1/2 cup chocolate cookie crumbs
1 pinch ground cinnamon
8 (1 ounce) squares semisweet chocolate
1 tablespoon butter
2 (8 ounce) packages cream cheese, softened
1 cup heavy whipping cream
1 teaspoon vanilla extract
2/3 cup white sugar
2 eggs, beaten
1 1/2 tablespoons unsweetened cocoa powder
1 1/2 cups water

Grease an 8 inch spring-form pan that will fit inside the pressure cooker. Mix chocolate wafer crumbs and cinnamon together. Sprinkle on the bottom of spring-form pan, pressing gently. Melt chocolate and butter together and set aside. With a food processor or electric mixer, process cream cheese until smooth. Add chocolate mixture, and process until mixture is well-mixed and uniformly colored. Add cream, vanilla extract, sugar, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over crumbs in pan. Cover cake with a piece of waxed paper. Cover entire
pan with aluminum foil.

Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal cooker. Bring up to 15 pounds (high) pressure. Reduce heat to stabilize pressure, and cook 45 to 50 minutes. Remove cooker from heat, and let the pressure drop on its own. Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack. Remove cheesecake from pan, and refrigerate for 8 hours before serving.

CORAL-JADE SHRIMP STIR FRY
Makes 4 to 6 servings.

1/2 lb medium shrimp, peeled and deveined
2 Tbsp cornstarch, divided use
3 Tbsp soy sauce, divided use
1/2 tsp sugar
1 clove garlic, minced
1 (16 oz ) can cling peach slices in juice
1 tsp distilled white vinegar
2 Tbsp vegetable oil, divided use
4 oz fresh snow peas
1 onion, chunked
1 Tbsp slivered fresh ginger root

Rinse shrimp and pat dry with paper towels. Combine 1 tablespoon each cornstarch and soy sauce with sugar and garlic; stir in shrimp. Let stand 15 minutes. Meanwhile, drain peaches, reserved 1/4 cup juice. Add enough water to reserved juice to measure 1 cup. Stir in remaining cornstarch, soy sauce and vinegar; set aside. Cut peaches crosswise in half. Heat 1 tablespoon oil in wok or large skillet over high heat. Add shrimp and stir-fry 1 minute; remove. Heat remaining oil in same wok. Add snow peas, onion and ginger; stir-fry 4 minutes.
Stir in shrimp and soy mixture; cook and stir until sauce boils and thickens. Stir in peaches and heat through. Serve immediately.

CORN MEAL PANCAKES

1 cup flour
1/2 cup corn meal
1 Tbsp sugar
1 Tbsp baking soda
1/2 tsp salt
2 eggs well beaten
1/2 cup buttermilk*
2 Tbsp oil

* For crepe-like pancakes, use 2 cups buttermilk instead of 1/2 cup. (The thick-
ness of the pancakes can be changed by adding more or less buttermilk.)

Combine dry ingredients and mix well. Add eggs, buttermilk and oil, then mix thoroughly. Do not over mix. Heat griddle. Brush griddle lightly with oil. Spoon about 1/4 c of batter per pancake mix onto griddle. Cook until top of pancakes set (top will have lots of bubbles) and flip. Cool until golden brown. Serves 4.

CREOLE RICE CAKES
Serving Size : 4

4 slices bacon
3 tablespoons onion -- chopped
3 tablespoons green pepper -- chopped
1 cup cooked rice
1/2 cup flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
1 cup canned tomatoes
2 eggs -- beaten

Fry bacon crisp, leaving bacon fat in pan. Chop bacon and combine with all other ingredients in the order given to make a batter. Cook as fritters in the bacon fat.

CRISP AND SPICY VEGGIE STIR FRY
Makes 2 servings.

1 cup broccoli florets
1/2 cup sliced onions
1/2 cup green onions, sliced into 1 inch lengths
1/2 cup sliced green pepper (large slices)
1 cup cut up bok choy
2 large sliced mushrooms
2 plum tomatoes, cut into 2 inch lengths
1 tsp cayenne pepper
1 tsp ginger
2 Tbsp tamari sauce
1 Tbsp extra virgin olive oil

Wash all vegetables. Separate the asparagus and broccoli from the rest of the vegetable. Heat the olive oil in the hot wok. When the oil begins to smoke, add the asparagus and broccoli. Cook for 2 minutes, stirring constantly. Add the remainder of the vegetables. Continue to cook on a high heat, stirring vegetables thoroughly every 30 seconds. When the broccoli and asparagus become a brilliant dark green color, add the ginger, cayenne and tamari and stir thoroughly. Cook for one more minute and serve.

CRISPY SESAME SHRIMP

3/4 cup herb-seasoned stuffing mix, crushed
1 tsp sesame seeds
1/4 tsp paprika
1/8 tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
1 large egg white
3/4 lb large shrimp, peeled and deveined
Cooking spray

Preheat oven to 425. Combine first 6 ingredients in a pie plate or shallow dish and stir well. Place egg white in a small shallow bowl, stir well. Dip shrimp in egg white and dredge in stuffing mixture. Place shrimp on large baking sheet coated with cooking spray. Lightly coat shrimp with cooking spray. Bake at 425 for 15 minutes
or until golden. Serves 2

CURRIED LAMB STEW
6 to 8 servings

1/2 cup (1 stick) butter
2-1/2 to 3 pounds boneless leg of lamb or lamb stew meat, cut into 1-inch chunks
2 medium onions, chopped
3 tablespoons all-purpose flour
1 cup ready-to-use beef broth
2 apples, cored, peeled, and coarsely chopped (see Tip)
1 cup raisins
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon black pepper

In a large skillet, melt the butter over medium-high heat. Sauté the lamb chunks and onions for 12 to 15 minutes, or until no pink remains in the lamb. Stir in the flour, then the broth. Add the remaining ingredients; mix well.

Reduce the heat to low, cover, and simmer for 1 hour, or until the meat is fork-tender. [Granny Smith apples are one of the best types to use for this recipe.]

DEAD HEAT KENTUCKY BURGOO

1 fat hen -- (4 lb.)
1 to 2 lb. stew meat (beef, veal, and/or lamb)
3 to 4 pints water
1 1/2 teaspoons coarsely ground pepper
1/2 teaspoon cayenne pepper
2 small cans tomato puree
12 potatoes
2 large onions -- chopped
1 large head cabbage -- finely chopped
6 to 8 medium tomatoes -- peeled, chopped OR 3 1 lb. cans tomatoes
6 to 8 ears of corn -- cut off the cob OR 3 1 lb. cans cut corn
1 pound fresh carrots -- sliced
1 to 2 Tbsp. salt
1 teaspoon pepper
1/2 to 1 cup Worcestershire sauce
2 cups fresh sliced okra -- optional
2 cups fresh cut butterbeans -- optional
2 green peppers, finely chopped -- optional

Cook chicken and other meat in water with coarsely ground pepper and cayenne pepper until chicken will leave the bones and the meat is very tender (about 40 minutes). Remove bones, shred meat and return to the liquid. Add tomato puree, potatoes, onions, cabbage, tomatoes, carrots and corn. Season with salt, pepper and Worcestershire sauce.

Cook slowly for 2-3 hours, until consistency of a thick stew, stirring from the bottom to keep from scorching. Add water, if necessary, to keep from sticking. If you like additional vegetables, add 2 cups fresh cut butterbeans, 2 cups fresh sliced okra and/or 2 green peppers, finely chopped.

DIVINE ASPARAGUS
Servings: 4

A divine side dish for almost any main dish. Asparagus sautéed in garlic butter, then finished off with a red wine and raisin sauce. Quick and easy.


2 tablespoons butter or olive oil
1 tablespoon minced garlic
1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
1/4 cup raisins
1/4 cup red wine

Melt butter in a large skillet over medium heat. Sauté garlic in the butter until fragrant. Add the asparagus, cover, and cook for 2 minutes, then pour in the wine, and add the raisins. Cook uncovered until wine has evaporated and asparagus is tender, about 4 minutes. Serve hot.

FAVORITE CHICKEN
Serves 4

4 chicken quarters (thighs and drumsticks, still connected to each other)
1 - 2 tbsp oil
1 orange
4 tbsp honey
2 tbsp fresh ginger, grated
1 - 2 garlic cloves, crushed
salt, pepper

Brown the chicken in the oil and transfer to an oven-proof dish. Mix orange juice with honey, grated ginger, crushed garlic, salt and pepper and pour this marinade over the chicken. Put in the oven at 400F for about 25 minutes, until the chicken is ready. Serve with boiled rice and a green salad.


FIVE STAR FRENCH ONION SOUP

3 lb onion -- peeled
1/2 cup butter
1 1/2 tsp pepper, black
2 tbsp paprika
1 bay leaf
3/4 cup flour
3 quarts beef bouillon
1 cup wine, white
2 tsp Salt
1/2 lb Swiss cheese
French bread

Slice onions, 1/8 inch thick. Melt butter, place onions in it, sauté slowly for 1 1/2 hours in a large soup pot. Add all other ingredients except bouillon, wine and salt, sauté over low heat 10 minutes more. Add bouillon and wine and simmer 2 hours. Adjust color to a brown with caramel coloring or liquid browning sauce. Season to taste with salt. Put in refrigerator overnight.

To serve: Heat soup. Fill oven-proof casserole or individual oven-proof bowls with 1 cup soup, top with 3 one-half inch slices of French Bread and top with a slice of imported Swiss cheese (Gruyere preferred). Place under broiler to brown, approximately 5 minutes at 550 degrees.

FRUIT KABOBS

Vary the fruit, if you like, but definitely use avocado, a fruit usually thought of as a vegetable. Its creamy texture and mild, nutty flavor are a luscious surprise. If time permits, cut the pineapple into triangles, the avocado into cubes, and the banana into rounded chunks, leaving the tangerine sections and strawberries whole. (Any
odd pieces of fruit that remain can be blended with yogurt and orange juice as a treat for the cook.)

Serve this as an appetizer for guests or as a simple and healthful snack for your family.

Basting Sauce

2 tablespoons melted butter
2 tablespoons fresh lemon juice
2 tablespoons honey
1/4 teaspoon ground allspice (see Tip)

Fruit

2 tangerines, peeled and cut into 1-inch cubes
2 large bananas, peeled and cut into 1-inch-thick slices
1 avocado, peeled, pitted, and cut into 1-inch cubes
Sixteen 1-inch cubes fresh pineapple (about 1/4 of a pineapple)
16 fresh strawberries, hulled

Soak sixteen 6-inch wooden skewers in water for 30 minutes; drain. Meanwhile, preheat the broiler. Line a baking sheet with aluminum foil.

To make the basting sauce: Stir together all the sauce ingredients in a small bowl.

Thread the fruit onto the skewers in the order listed. Lightly brush the sauce on all sides of the fruit.

Broil the skewers 4 to 5 inches from the heating element for about 3 minutes, or until the fruit is just heated through but not cooked. Serve warm or at room temperature.

GOAT CHEESE SALAD WITH SESAME VINAIGRETTE

The Vinaigrette:
2 anchovy fillets
3 tablespoons extra virgin olive oil
1 tablespoon sherry wine vinegar
1 tablespoon raw sesame seeds (substitute pumpkin or sunflower)
2 teaspoons capers
Sea salt
Freshly ground pepper

The Salad:
4 large peeled garlic cloves
2 small slices country bread
2 ounces mesclun salad (2 cups)
1 medium red bell pepper
1 medium ripe tomato
4 anchovy fillets
3 ounces goat cheese log

To Prepare The Vinaigrette:
Mash the anchovy fillets in a medium mixing bowl. Add the remaining ingredients and whisk thoroughly. Taste and adjust seasonings.

Prepare The Garlic Toast:
Preheat the oven to 325 degrees. Place the garlic in a small oven proof pan and roast the garlic until soft and lightly browned, about 20 minutes. Allow to cool slightly. Toast the bread and spread the softened garlic on the toasted bread.

To Prepare The Salad:
Wash, split and remove seeds of the red bell pepper. Cut the bell pepper into a large julienne. Wash and quarter the tomato and cut the chevre into 6 round slices.

To Assemble:
Place the salad greens in a mixing bowl, add 3/4 of the salad dressing and toss.
Divide the salad between two serving plates. Arrange 3 slices of chevre, 1/2 of the bell pepper and anchovy fillets on the salad. Place tomato quarters and garlic toasts around the plates. Spoon the remaining vinaigrette over the tomato and bell pepper slices and serve.

Hint: Marinated uncooked anchovy fillets are preferred. Substitute 2 teaspoons anchovy paste for the fillets. Use red wine vinegar rather than the sherry wine vinegar. Wine Suggestion for this dish: Gewurtztraminer

GRILLED LEMON NUT ASPARAGUS
by Cheri Sicard

Grilling really brings the flavor of asparagus to a new dimension. You can make this recipe any number of ways, depending on the flavors you prefer. Use olive oil with pine nuts for a Mediterranean inspired dish, sesame seeds and sesame oil for some Asian flair, toasted hazelnuts and hazelnut oil for a rich, exotic flavor or even walnuts and walnut oil. The fresh lemon juice goes well with all of these variations for a dish that tastes complex but is easy to prepare. While this recipe also works well with broccoli or long green beans, thin stalks of asparagus are my favorite.

1 1/2 lbs. asparagus, trimmed
2 tablespoons oil
3 tablespoons toasted nuts or sesame seeds (see note above)
juice of 1 lemon
salt and pepper to taste

Preheat the grill to medium-high heat. Toss trimmed asparagus with 1 tablespoon oil and grill until tender, turning occasionally - about 10 minutes. Remove asparagus from grill. Heat remaining oil in a heavy skillet, add nuts, lemon juice and grilled asparagus. Toss to coat and cook for about 1 minute, until heated through. Serve immediately. Serves 4-6.

GRILLED SHARK TO DIE FOR

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

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

GARDEN VEGETABLE HASH
4 servings

2 tablespoons olive oil
4 cups frozen cubed hash brown potatoes
2 cups chopped fresh broccoli florets
1 medium-sized red bell pepper, chopped
1 medium-sized onion, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups sliced fresh mushrooms
8 eggs, poached (see Poaching Pointers, below)

In a skillet, heat the oil over medium-high heat. Add the potatoes, broccoli, bell pepper, onion, salt, and black pepper. Cook for 8 to 10 minutes, or until the potatoes start to brown, stirring occasionally.

Add the mushrooms and cook for 4 to 5 minutes, or until tender. Spoon the hash onto plates and top with the poached eggs.

Poaching Pointers: To poach means simply to cook food gently in a liquid that's lightly boiling. Usually, plain water with a bit of white vinegar is used to poach eggs.

Here's how easy it is to make poached eggs: In a saucepan, bring 1 to 3 inches of water to a boil. Reduce the heat enough to keep the water simmering gently.* Break an egg into a custard cup or bowl. Holding the dish close to the water's surface, slip the egg into the water; repeat with additional eggs, one at a time. Cook the eggs for 3 to 5 minutes, until the whites are completely set and the yolks begin to thicken, but are not hard. Using a slotted spoon, remove and drain
the eggs.

*To help keep the egg whites together, add a teaspoon of white vinegar to the water.

HAM AND FRESH BASIL PINWHEELS
Servings: 24

6 (10 inch) flour tortillas
1 (8 ounce) package cream cheese, softened
12 slices ham
4 ounces fresh basil
1 cup sun-dried tomatoes
12 leaves red leaf lettuce - rinsed

Spread each tortilla lightly with cream cheese. Arrange two ham slices across the middle of each tortilla. Add a layer of fresh basil, then a layer of tomatoes. Do not place ingredients too close to tortilla edges. Add lettuce; use enough leaf lettuce to cover across the center of each tortilla, with some of the frilly leaf edge hanging over. Starting at one end, tightly roll up each tortilla. Stick toothpicks in four evenly spaced spots of tortilla roll. Place tortilla rolls in a dish, cover, and refrigerate for 2 hours to chill. Slice each roll into four evenly sized sandwiches, and serve as soon as possible.

HAM CASSEROLE

1 1/2 pounds cooked ham (cubed)
2 cups of medium thick gravy or seasoned white sauce
1 minced onion
2 beaten eggs
1 cup milk
1 can (15 ounce) corn niblets
2 tablespoons margarine (melted)
1 cup pancake mix
1/4 cup chopped dill pickle paprika

Grease a 2 quart casserole dish. Combine ham, gravy, and onion. Spread in casserole. In a bowl, stir the eggs, milk, corn, pepper, and margarine. Beat in pancake mix and dill pickles. Pour over meat mixture. Sprinkle with paprika and bake at 400 degrees F. for 30 to 35 minutes. Serves 4.

HERBED SALMON FILLET WITH CUCUMBER SAUCE

2 cups apple wood chips
4 sprigs dill weed
4 sprigs tarragon
1 small bunch thyme
1 (2-pound) salmon fillet Cucumber Sauce (see below)

Cucumber Sauce
1 large cucumber (1 cup) -- seeded and chopped
1 cup sour cream OR 1 cup plain yogurt
2 tablespoons fresh parsley -- chopped OR 1 teaspoon dried parsley flakes
2 tablespoons fresh chives -- chopped OR 1 teaspoon freeze-dried chives
1/4 teaspoon salt
1 clove garlic -- finely chopped

Cover wood chips with water; soak 30 minutes. Drain wood chips. Prepare and heat smoker using wood chips. (For charcoal smoker, use 5 pounds charcoal briquettes.)

Place dill weed, tarragon and thyme lengthwise on top of fish fillet; secure with string.

Brush smoker rack with vegetable oil. Cover and smoke fish about 1 1/2 hours or until fish flakes easily with fork (160F). While fish is smoking, prepare Cucumber Sauce. Serve fish with sauce. Yield: 8 servings.

Cucumber Sauce
Mix all ingredients. Cover and refrigerate at least 1 hour. About 2 cups

KENTUCKY DERBY PIE

Pecans, chocolate chips, and bourbon compose the classic filling in Kentucky Derby Pie. Paper-thin phyllo dough is layered with breadcrumbs to create a light, crisp crust for this traditionally heavy dessert.

Cooking spray
7 sheets phyllo dough, thawed
2 tablespoons dry breadcrumbs
2/3 cup light-or dark-colored corn syrup
1/2 cup packed dark brown sugar
1/3 cup bourbon
1/4 teaspoon salt
3 large egg whites
2 large eggs
1/2 cup chopped pecans
1/4 cup semisweet chocolate chips
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

To prepare crust, coat a 9-inch pie plate with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to keep it from drying), place in the pie plate with edge overlapping plate rim. Lightly coat phyllo sheet with cooking spray; sprinkle phyllo with 1 teaspoon breadcrumbs. Place another sheet of phyllo over the first sheet in a crisscross design, and lightly coat with cooking spray. Sprinkle phyllo with 1 teaspoon breadcrumbs. Repeat the process with 4 phyllo sheets,
cooking spray, and 4 teaspoons breadcrumbs. Top with the remaining phyllo sheet, and coat with cooking spray; fold the edges over. Set the pie plate aside.

To prepare the filling, combine the corn syrup and next 5 ingredients (corn syrup through eggs) in a large bowl, stirring with a whisk until mixture is well blended. Stir in the pecans, chocolate chips, and vanilla. Pour mixture into prepared crust. Bake at 350 degrees for 25 minutes or until lightly browned; cover with foil, and bake an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool the pie on a wire rack.

LAYERED STRAWBERRY CAKE

1 cup half & half
1/4 cup butter or margarine
1 1/2 cups granulated sugar
1 tsp vanilla
4 eggs
1 3/4 cups flour
3 tsp baking powder
dash salt
2-8 oz pkgs cream cheese, room temperature
1/2 cup powdered sugar
1 pint whipping cream
red food coloring (if desired)
1 pint of fresh strawberries, cleaned and sliced

Heat half & half in a saucepan until boiling, add butter and set aside. In a bowl blend sugar, vanilla and eggs, beat at high speed until mixture is very light and fluffy. In another bowl, mix flour, baking powder and salt, add egg mixture, then add half & half mixture, mixing well after each addition.

Pour batter into a well greased and floured spring-form pan. Bake at 350 degrees for 55 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool slightly and remove from pan. Let cool completely then cut cake into three even layers. Brush away any loose crumbs. Whip the cream cheese until very smooth, beat in the powdered sugar and whipping cream, until mixture is creamy and fluffy. You may add a few drops of food coloring if desired to tint frosting. Spread frosting between each layer, place sliced strawberries on each layer. Then spread remaining frosting on top and sides of assembled cake. Garnish with strawberries on top and on sides.

LEMON-ALMOND CAKE

1 1/3 cups blanched slivered almonds
8 tablespoons sugar
4 large eggs, separated
5 teaspoons packed grated lemon peel
1/2 teaspoon ground cinnamon
Pinch of salt
[This recipe has no flour]

Preheat oven to 375F. Butter and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides. Line bottom of pan with waxed paper. Finely grind almonds with 2 tablespoons sugar in processor. Combine yolks, 2 tablespoons sugar, lemon peel, cinnamon and salt in medium bowl. Using electric mixer, beat until thick and smooth, about 2 minutes. Stir in almond mixture. Using clean beaters, beat egg whites in large bowl until soft peaks form. Gradually add 4 tablespoons sugar, beating until stiff but not dry. Fold large spoonful of whites into almond mixture. Gently fold in remaining whites.

Transfer batter to pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out onto platter. Remove waxed paper. Serve topped with Buttered Almond ice cream. Yield: 8 servings.

LEMON SQUARES
Makes 12-16 squares

1/2 cup butter
1/4 cup sugar
1 cup flour

2 eggs, beaten
1 cup sugar
2 tablespoons flour
1/4 teaspoon lemon zest
2 1/2 tablespoons lemon juice
1/2 teaspoon baking powder
powdered sugar

Preheat the oven to 350. Cream together the butter and sugar. Slowly mix in the flour. Press the mixture into an 8" x 8" pan. Bake for 15 minutes then allow to cool
slightly. Blend together the eggs, sugar, flour, zest, lemon juice and baking powder. Spread on the cake. Return to the oven and bake for 25 minutes longer (or until lightly browned). Sprinkle with powdered sugar while hot. Cool and cut into squares.

LIME TART
Serves 6-8

1 9-inch pie shell
3 limes
1 stick lightly salted butter
2 whole eggs
3 egg yolks
1/2 cup sugar
1/4 cup whipping cream

Pre-bake a 9-inch pie shell.

While the pie shell is baking, finely grate the rinds of the limes and press to obtain the juice.

Melt the butter in a small saucepan. Remove from heat and mix in the grated rind and lime juice.

Using an electric mixer on high speed, whip the eggs and yolks with the sugar until the mixture whitens, approximately 5 minutes. Add the cream and continue beating for 1 minute.

Pour the butter, rind and juice into the egg and sugar mixture and blend a few seconds longer.

Fill the pie shell and bake in a 375-degree oven until the custard is set and lightly brown, about 20 minutes.

Allow the tart to cool before serving. Garnish with whipped cream.

Hint: Try a lemon or orange tart using the same procedure.

MESQUITE CORNBREAD MUFFINS

3/4 cup whole wheat flour
1 teaspoon chili powder
1/2 cup mesquite meal
1/4 cup olive oil, extra virgin
3/4 cup yellow corn meal
2 eggs
2 teaspoons baking powder
1 cup milk
1/2 teaspoon salt
1 each fresh jalapeno, diced
1 teaspoon cumin
1/2 Spanish onion, medium, diced
1 teaspoon garlic powder

Preheat oven to 400 deg. F

Blend first 8 dry ingredients (flour, mesquite meal, corn meal, baking powder, salt, cumin, garlic powder and chili powder ) in large bowl. In a separate medium sized bowl blend olive oil, eggs and milk. Combine wet and dry ingredients until well blended. Blend in jalapenos and onions. Fill in muffin tins about 2/3rds and bake about 20 minutes. Makes 10 to 12 cornbread muffins

MEXICAN CHICKEN TORTILLA SOUP

3 cups defatted chicken broth
1/2 cup sliced onions
1 cup diced red potatoes
1/2 large green pepper, diced
2 tsp minced garlic
2 boneless skinless chicken breast halves, cut into thin strips
1 can (14 ounces) Mexican-style stewed tomatoes
1 tsp chopped jalapeno peppers
1/2 tsp ground cumin
4 (6") corn tortillas
Olive oil no-stick cooking spray
1 tbsp lime juice
1/4 cup chopped fresh cilantro

In a large soup pot over medium-high heat, bring 1/2 cup of the broth to a boil. Add the onions, potatoes, green peppers and garlic. Cook and stir for 5 minutes.
Add the chicken; cook and stir for 1 minute.

Add the stewed tomatoes, jalapeno peppers, cumin and remaining 2 1/2 cups of broth. Bring to a boil. Simmer the soup, uncovered, over medium heat for 15 minutes, or until the potatoes are soft.

Meanwhile, preheat the oven to 350 F. Coat both sides of the tortillas with olive oil no-stick cooking spray; cut them into thin strips and place on a baking sheet.
Bake for 15 minutes, or until crisp. Add the lime juice and cilantro to the soup; top each bowl with the tortilla strips. The lime juice and cilantro give this soup an authentic taste and aroma.

NECTARINE SALSA

8 pounds nectarines, peeled & chopped
3 medium onions, diced
1 jalapeno pepper, chopped & seeded
1 jalapeno pepper, chopped & unseeded
Juice of 3 limes
1/2 cup dry cilantro

Mix everything together and cook in crock pot on high for 2-1/2 to 3 hours. Ladle into hot sterilized canning jars. Process in hot water bath for 10 minutes.
Makes 6 pints.

POACHING FISH INFORMATION

Poaching is a common cooking technique where food is cooked in a simmering liquid. Some foods that are commonly poached include eggs, fruits (like pears and apples), vegetables (artichokes, asparagus) and fish.

Fish can be poached in water or in a combination of liquids including water, broth, and wine. Aromatics like onion are often added to the poaching liquid, or other flavorful ingredients like sliced lemon, herbs and whole spices. These all add subtle flavor to the fish.

During poaching, fish is flavored by the liquid and the liquid also takes on the flavor of the fish, so the poaching liquid might be used to finish the fish dish (for example, it could be used as the base for a sauce to serve with the fish), or the poaching liquid can be saved for a fish soup. If not using the poaching broth within a couple of days, package, label and freeze for up to 3 months.

Some tips for poaching fish:

* The pan for poaching should be just large enough to hold the fish and the liquid to cover.

* Whole, cleaned fish can be poached with the skin on, or filleted pieces of fish can be poached.

* Begin poaching fish in cold liquid. This will prevent the fish from being overdone on the outside before the inside is cooked; and also helps keep the fish from falling apart during poaching.

* Bring the liquid to a boil and immediately reduce to a simmer. Fish is done when firm to the touch. Press the thickest part of the fish with a fingertip or backside of a spoon.

* Poached fish is very delicate, so when it's done, remove from the poaching liquid with care, using a slotted spoon.

Poached fish is very versatile. Serve immediately, or chill and serve with a cold sauce--such as mayonnaise or sour cream mixed with some mustard, minced onion and herbs. Flake cold poached fish to serve atop a green salad, or in a pasta or potato salad.


PORK PEPPER STEAK

1 1/2 pounds boneless pork sirloin chops
1 teaspoon garlic powder
16 ounces tomatoes, canned -- (16 oz.)
6 tablespoons soy sauce
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch
1/4 teaspoon black pepper
1 1/4 cups water -- (divided)
1 cup green bell pepper -- sliced
1 cup onion -- chopped
1/2 cup celery -- diced

Cut meat across the grain into 1/2-inch slices, then slice again lengthwise. Brown pork in non-stick skillet over low heat; add garlic, tomato, soy and Worcestershire sauces, pepper and 1 cup water. Cover and simmer mixture about 45 minutes. Add green pepper, onion and celery. Cover and simmer 10 minutes longer. Combine cornstarch with 1/4 cup water. Add to skillet mixture, stirring until mixture thickens.

SALMON RILLETTES
Rillettes are traditionally made with meat, usually pork but also rabbit, goose or game that is slowly cooked and then shredded along with some fat. It is then usually packed into a small ramekins or a terrine mold. This light seafood version is perfect for spring flings and summer picnics.

1 cup Aromatic Broth (recipe in this collection)
5 ounces salmon filet
2-1/2 ounces smoked salmon
6 tablespoons softened lightly salted butter
2 teaspoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon peel
2 tablespoons heavy whipping cream
1 tablespoon chopped dill
1/4 teaspoon sea salt
Pinch of freshly ground pepper

Prepare the Aromatic Broth. Bring to a boil and poach salmon for 8 minutes or until cooked. Remove salmon from broth, drain well, and chill thoroughly.

Peel a lemon to obtain 1 teaspoon of peel. Press the lemon to obtain 1 tablespoon of juice. Bring a small pot of water to a boil and blanch lemon peel for approximately 5 minutes. Strain, cool, and finely chop the lemon peel. Reserve.

Cut smoked salmon into small dice and place in food processor with butter, olive oil, lemon juice, lemon chopped peel, dill, and heavy cream. Process until well mixed, about 30 seconds.

Flake the cooled poached salmon into a mixing bowl and combine with the contents of the food processor. Mix lightly with the aid of a rubber spatula, to keep a coarse texture. Adjust the seasonings to taste.

Place the rillettes in a terrine or mold and refrigerate. Allow to stand a room temperature for 15 minutes before serving.

To Serve:

Pass the rillettes around the table so guests may spread them on warm slices of country bread. Variation: Substitute tarragon for the dill.

Wine Suggestion for this dish: Pouilly Fuisse


SALMON WITH CUCUMBER-DILL CREAM NAPOLEONS

1/2 pkg. Pepperidge Farm(R) Frozen Puff Pastry Sheets (1 sheet)
1 cup sour cream
1/2 cup chopped cucumber
3 tbsp. chopped fresh dill weed OR 1 tbsp. dried dill weed, crushed
1 can (14 oz.) Swanson(R) Chicken Broth (1 3/4 cups)
1/4 cup Chablis OR other dry white wine (optional) apples
1/4 tsp. pepper
6 salmon fillets, 1" thick (about 1 1/2 lb.)

Thaw pastry sheet at room temperature 30 min. Preheat oven to 400 degrees F.

Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 2 rectangles. Place 2" apart on baking sheet. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack.

Mix sour cream, cucumber and 2 tbsp. dill. Refrigerate until serving time.

Mix broth, wine, pepper and remaining dill in skillet. Heat to a boil. Add fish. Cover and cook over low heat 10 min. or until fish flakes easily. [Read the item in this collection titled "Poaching Fish Information."

Split pastries into 2 layers, making 12 layers in all. Spread 1 tbsp. sour cream mixture on each of 6 bottom layers. Top with salmon, 1 tbsp. sour cream mixture and top layer. Discard broth mixture. Serve with remaining sour cream mixture.

SHRIMP AND SCALLOPS IN AROMATIC BROTH
Serves 4

1/2 cup finely julienned celery
1/2 cup finely julienned carrots
1/2 cup finely julienned leeks
1/2 cup finely shredded onions
1 quart of water
1/2 cup white wine
2 tablespoons red wine vinegar
1 tablespoon salt
1/4 teaspoon freshly ground pepper
1 bouquet garni consisting of 2 bay leaves, 4 cloves, 1/4 teaspoon cracked black
peppercorns, a pinch of thyme, and 1/3 teaspoon coriander seeds,
wrapped in cheesecloth
1 1/4 pounds sea scallops, cut in half if very large
1 1/2 pounds medium shrimp

Combine the vegetables with all the ingredients except the shrimp and scallops in a heavy 3-quart saucepan and place over high heat.

Bring the liquid to a boil, lower the heat and simmer for 30 minutes.

Peel and devein the shrimp. Rinse them and the scallops under cold running water.

Before serving, drop the shrimp and scallops into the boiling broth and place over a high heat. As soon as the liquid returns to a boil, remove pan from the heat.

Using a slotted spoon, place equal amounts of the shrimp, scallops and julienne vegetables in four warm bowls. Cover with the hot broth and serve at once.

Hint: Prepare the broth anytime that is convenient during the day. Reheat the broth and cook the seafood just before serving.

Sprinkle some finely chopped herbs such as parsley, tarragon, or basil on the broth as it leaves the kitchen.

SHRIMP FLORENTINE

1 lb. shrimp, remove shells and devein
1/2 lb. fresh mushrooms, sliced
Butter
1 lg. bunch fresh spinach
Dash nutmeg
2 cups white sauce, with 3-4 T. grated Asiago or Romano cheese added
Buttered bread crumbs

Steam shrimp, or cook slowly in small amount of water. Drain well and set aside. Sauté mushrooms in 2 Tbsp. butter, drain and set aside.

Wash spinach, cut into shreds. Lift wet spinach, dripping and place in small saucepan. Add 2 Tbsp. butter, dash of nutmeg, and cover. Cook over medium-low heat until spinach is done, drain well.

To assemble, place spinach in bottom of large casserole dish. Top with mushrooms, then shrimp. Cover all with white sauce. Top with buttered breadcrumbs. Bake at 350F, 35-45 minutes, until casserole is heated through and bubbling. Serve with rice pilaf, tossed salad, French bread. Serves 3-4.

White Sauce:

Melt 4 tbsp butter in small saucepan, and microwave 1 1/2 cups milk for about 2 minutes - heat it but don't let it boil. Add 4 tbsp flour to the melted butter and stir
constantly until the flour begins to brown. Gradually add the milk, stirring with a whisk, until all the milk is nicely combined with the roux. Add salt and pepper to
taste. If cheese is required, add at this time, whisking as you add. Don't let it boil.
SHRIMP SPREAD

1 (8-ounce) package light cream cheese, softened
1/2 cup light sour cream
1/4 cup light mayonnaise
1 cup seafood cocktail sauce
2 cups (8 ounces) shredded light mozzarella cheese
2 (4 1/4 ounce) cans shrimp, rinsed and drained
3 green onions, sliced
3/4 cup finely chopped tomato

In a small mixing bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Spread on a 12-inch round serving platter. Cover with seafood sauce. Sprinkle with cheese, shrimp, onions and tomato. Cover and chill. Serve with crackers. Makes 10 servings.

STRAWBERRIES 'N' CREAM PIZZA

1-1/2 cup flour
1/2 cup butter or margarine, cold and sliced
1 cup chopped pecans
3 chocolate toffee candy bars
1 8-oz. package cream cheese, softened
1 cup powdered sugar
1 qt. fresh strawberries, hulled and halved lengthwise
Frozen whipped cream topping, thawed

Preheat oven to 350 degrees. In a large bowl, combine flour, butter, and nuts; mix until blended. Press mixture on bottom of 12-inch pizza pan. Bake 10 minutes. Immediately sprinkle hot crust with toffee, distributing evenly over crust. Set aside to cool. Combine cream cheese and powdered sugar; beat until blended and smooth. Spread evenly over cooled crust to within 1/2-inch of crust edge. Arrange strawberries, cut-side down, in circular rows over cheese mixture. Decorate top of pizza with whipped cream. Sprinkle with crushed pecans if desired. Makes 8-12 servings.

STRAWBERRY BLOSSOMS

12 large, fresh strawberries, rinsed
1 - 3 oz pkg cream cheese, softened
2 tbsp powdered sugar
1 tbsp sour cream

Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don't slice through the base.) Pull petals apart slightly.

In a small bowl, combine cream cheese, powdered sugar and sour cream; beat until light and fluffy. With a pastry bag and star tip or small spoon, fill strawberries with
cream cheese mixture.

Note: A zipper sandwich bag can be used instead of a pastry bag by filling with cream cheese mixture and squeezing out excess air before sealing. Carefully cut one corner off of the bottom of the bag.

Variation: Use strawberry flavored cream cheese for added sweetness.

STRAWBERRY LEATHER

3 cups fresh strawberries *
1 Tbsp. lemon juice
1 Tbsp. light corn syrup

Place strawberries in a blender and process until smooth. Measure 2 cups of strawberry puree. Stir in lemon juice and corn syrup. Line a 15x10 inch jellyroll pan with heavy-duty plastic wrap and tape plastic wrap to the pan at the corners. Pour strawberry mixture in prepared pan and spread thin, leaving 1 inch on all sides. You can adjust this to fit your dehydrator or another pan, be sure it is spread thin on the pan. Dry in an oven at 150 or a dehydrator for 7-8 hours or until surface is no longer sticky. Remove leather from
pan while still warm and roll up jellyroll fashion. Cut into logs and wrap in plastic wrap. Make five 2 inch logs

* Any other fruit may be used in place of the strawberries.

STRAWBERRY MUFFINS

2 1/2 cups all-purpose flour
2/3 cup sugar
1 tsp baking soda
3/4 tsp salt
1 1/2 cup fresh strawberries, sliced
1 cup skim milk, *see note
1/3 cup margarine, melted
1 1/4 tsp vanilla extract
1 egg, lightly beaten
1 egg white, lightly beaten
vegetable cooking spray
1 1/2 tbsp sugar

*note: add 1 tbsp vinegar or lemon juice to the milk, let sit for 5 minutes. Or substitute nonfat buttermilk.

Combine flour and next 4 ingredients in a large bowl, and stir well. Add fresh strawberries; stir well, and make a well in center of mixture. Combine buttermilk and next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened.

Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle 1-1/2 tbsp sugar evenly over muffins. Bake at 350 for 25 minutes or until toothpick inserted in center comes out clean. Remove from pans immediately; let cool on a wire rack. 18 servings.

STRAWBERRY SALAD

4 cups torn salad greens
1 cup watercress
1 cup sliced, hulled strawberries
1/2 half of a small red onion, thinly sliced
Poppy seed Dressing (homemade or bought)
Edible flowers such as nasturtiums or chive blossoms

In a salad bowl, place greens, watercress, strawberries onion. Top with dressing and toss to coat. Garnish with edible flowers. Chive blossoms and nasturtiums are peppery in taste. If they are not available to you, fresh mint can be used for garnish.

Caution: Be sure that all herbs and blossoms are free of pesticides.

STRAWBERRY SALSA

2 tablespoons oil
2 tablespoons lime juice
2 tablespoons red wine vinegar
2 tablespoons fresh chopped mint leaves
2-3 tablespoons fresh chopped cilantro
1 jalapeno pepper, seeded and minced
1/4 tsp. salt
1 pint strawberries, hulled and chopped
1/4 cup diced pineapple
1/2 cup chopped sweet onion

Combine oil, lime juice, vinegar, mint, cilantro, jalapeno, pepper and salt in medium bowl. Toss in strawberries, pineapple and onion. Serve over grilled chicken or pork. Makes 2 1/2 cups.

STRAWBERRY SMOOTHIES

For each serving:

2 cups orange juice
1/8 fresh pineapple, chunked
1 whole banana
Strawberries, whole frozen
Creamy non-fat vanilla yogurt

Place the orange juice, pineapple and banana in the blender and start blending.

Add frozen strawberries a few at a time until the blender jar is full and smoothie is a pretty pink color. Blend until smooth, but keep thick and frozen. Add 2 rounded spoonfuls of creamy vanilla yogurt.

STRAWBERRY SQUARES

1 cup flour
1/2 cup crushed pecans or walnuts
1/4 cup packed brown sugar
1/2 cup butter or margarine, melted
1 1/2 cups whipping cream
2 cups sliced, hulled fresh strawberries
1 cup sugar
2 tablespoons lemon juice

For crust, in a bowl combine flour, nuts and brown sugar. Add melted butter. Toss to combine. Spread in a shallow baking pan. Bake at 350 degrees for 20 minutes or until golden, stirring occasionally. Spread 2/3 of the crust mixture in a 13x9x2 pan. Set aside.

In a mixing bowl, beat 1/2 cup of the whipping cream until soft peaks form. Add the strawberries, sugar and lemon juice. Beat mixture well. In another bowl, beat the remaining 1 cup whipping cream until stiff peaks form. Fold into the strawberry mixture.
Transfer to prepared pan. Top with remaining crust mixture. Cover and freeze for at least 6 hours. Let stand at room temperature for 15 minutes before serving.

Makes 9-12 servings. Garnish with additional berries if you wish.

SWEET CORN TOMALITO
Chevys(r)

Other Mexican food chains such as Chi-Chi's and El Torito call it "Sweet Corn Cake." But at Chevy's, the corn-filled, pudding-like stuff that's served with most entrees is known as "Tomalito." That masa harina in there (corn flour) is what's used to make tamales, and it can be found in your supermarket either with the corn meal and flour, or wherever the other Mexican/Spanish items are stocked. Everything else here is basic stuff. While other recipes for corn cake may require canned corn or canned cream-style corn, Chevys' "no cans in the kitchen" commandment requires that we use frozen corn for a proper clone. Of course, you may also use corn that's been cut fresh from the cob, if you're up for it.

4 cups frozen corn, thawed
1/3 cup butter, softened
1/2 cup granulated sugar
3/4 cup milk
1/2 cup masa harina
1/2 cup corn meal
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 325 degrees.
Cream softened butter together with sugar in a large bowl with an electric mixer until smooth. Add milk and masa and mix well.

Use a blender or food processor to puree 2 cups of corn until smooth. Add pureed corn to butter/masa mixture and mix well. Add corn meal, baking powder, salt and remaining corn and mix until combined.

Pour mixture into an ungreased 8x8-inch baking pan. Cover with foil and place it into a 9x13-inch baking pan. Add hot water to the larger baking pan until it's about 1/3 full. Bake for 1 1/2 to 2 hours or until corn cake is firm in the center. Let it sit covered for 10 minutes before serving. To serve, scoop out about a 1/2 cup portion with a large spoon. Makes 8 servings.


TACO CASSEROLE
Serves 8

1lb ground skinless chicken breast
1/2 cup onion, chopped
1/2 cup bell peppers, chopped
1 clove garlic, minced
1 pkg taco seasoning mix
8 ozs taco sauce
1 cup fat free sour cream
1 cup fat free cottage cheese
1 cup low fat tortilla chips, crushed
1 cup low fat cheddar cheese, shredded

Heat oven to 400. Spray cooking spray on bottom of 2 quart casserole dish; set aside. Cook chicken, onion, peppers, and garlic until tender. Add seasoning mix and taco sauce; set aside. In a medium bowl, combine sour cream and cottage cheese; set aside. Place half the crushed chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the meat with sour cream mixture.
Sprinkle with cheese and remaining chips. Bake, uncovered, for 30 minutes or until cheese has melted.

THREE PEPPER CHICKEN

10 saltine crackers, crushed
1/2 tsp. Italian seasoning
2 boned & skinned chicken breast halves
1/4 cup egg substitute
1 cup red, green & yellow bell peppers, cut in strips
1 small onion, cut in strips
1 clove garlic (or more if you like) minced
1 1/2 Tbsp. margarine
1/2 cup chicken broth
1/2 Tbsp flour
2 cups hot cooked bow tie pasta

Combine cracker crumbs and Italian seasoning. Dip each breast in the egg product and coat with cracker mixture; set aside. In a nonstick skillet, over medium heat, cook peppers, onion and garlic in a small amount of the margarine until crisp tender. Remove and set aside. In the same skillet, cook the chicken in remaining margarine until browned on both sides, adding margarine if needed. Remove chicken and keep warm. Blend the chicken broth and flour, stir into pan drippings. Heat until mixture thickens and begins to boil; stir in the pepper mixture and heat through. Put one cup of the pasta on each plate, place chicken breast on top of pasta and pour the pepper mixture over the top of the chicken breast. Serves 2.

WHOOPIE PIES

Cookie Part:
2 cups sugar
1 cup butter or margarine
1 egg
4 cups flour
1/2 cup cocoa powder -- unsweetened
2 teaspoons salt
1 cup milk -- soured with vinegar
1 cup water -- hot- mix with baking soda
2 teaspoons baking soda -- mixed with water above

Filling:
3 eggs -- divided
2 tablespoons milk
2 tablespoons flour
2 tablespoons vanilla
1 1/2 cups vegetable shortening
6 cups powdered sugar

Cookies:
In a large bowl, cream shortening and sugar; add eggs. Mix dry ingredients together in a separate bowl. Alternate adding dry ingredients with milk and water into the creamed mixture. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F for 8 to 10 minutes. Cool. Add filling between 2 cookies to make each Whoopie pie. (Should make at least 48 individual cookies/24 filled cookies).

Filling: Divide eggs and beat egg whites in refrigerated glass bowl until stiff peaks form. Add remaining filling ingredients to beaten egg whites. Beat together and fill cookies.
 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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