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).



ANGEL FOOD SHORTCAKES
ARROZ CON POLLO, OR PAELLA DE POLLO
ASPARAGUS INFORMATION
ASPARAGUS STIR-FRY
BACARDI RUM CAKE
BANANA-COCONUT APPLE CRISP
BACON CHEESEBURGER RICE
BARBECUED RIBS
BEEF N'TOT CASSEROLE
BLUE CHEESE DRESSING
BOURBON BACON SCALLOPS WITH TROPICAL SALSA
BROCCOLI & CAULIFLOWER CASSEROLE
BROCCOLI STUFFED TOMATOES
BROWN RICE PILAF
BROWN SUGAR-BANANA POUND CAKE
CAESAR CHICKEN-PASTA SALAD
CEVICHE
CHICKEN, BACON AND PASTA
CHICKEN STEW
CHOCOLATE CAKE WITH CHEESE FILLING
CHOCOLATE-WALNUT BROWNIES
COPPER PENNIES FOR 2
CORNBREAD
CREAM OF SORREL SOUP
GREAT DIP
GREEN SALAD INFORMATION
GRILLED ORANGE-AND-BOURBON SALMON
GRILLED VEGETABLE SALAD WITH CARROT SAUCE
KEY LIME MERINGUE PIE
KODIAK CASSEROLE
LEMON POPPY SEED COOKIES WITH CREAM CHEESE FILLING
LEMON SAUCE
MARINATED ROCKFISH
MAZUREK
MEXICAN RICE
MEXICAN STYLE SLAW
ORIENTAL SALAD
PAN ROASTED MUSCOVY DUCK BREAST
PINEAPPLE CASSEROLE
POLISH HONEY KISSES
PORK ROMANO
RED'S CHICKEN COATING MIX
RICE SALAD
ROASTED DUCK RISOTTO
SALATKA Z SERA I POROW
SALATKA Z TWAROGU
SALMON WITH PORT WINE SAUCE
SAUSAGE AND CHEESE MANICOTTI
SCALLOP SEVICHE
SEA BASS WITH CLAM VINAIGRETTE
SEASONING MIX FOR MEATS
SERNIK (Baked cheesecake)
SESAME OVEN-FRIED CHICKEN
SOUTHWESTERN CHICKEN SALAD
SPANISH RICE I
SPANISH RICE II
SPARERIB BARBECUE SAUCE
SPICED STRAWBERRIES
STRAWBERRY AND RHUBARB SALAD
SWEET CHERRY BARBECUE SAUCE
VEGETABLE PASTA BAKE
WHOLE WHEAT BANANA NUT BREAD




ANGEL FOOD SHORTCAKES

Cake:
1/2 cup sifted cake flour
3/4 cup granulated sugar, divided
6 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
3/4 teaspoon fresh lemon juice
3/4 teaspoon vanilla extract
1/2 teaspoon almond extract
3 tablespoons slivered almonds
1 tablespoon powdered sugar
Cooking spray

Sauce:
2 tablespoons granulated sugar
2 tablespoons brandy (use apple juice if you object to alcohol)
2 teaspoons fresh lemon juice
1 (10-ounce) package frozen unsweetened raspberries, thawed

Fruit:
1 1/2 cups fresh strawberries or blackberries or raspberries
1 1/2 cups fresh blueberries
3 tablespoons granulated sugar
2 tablespoons brandy (use apple juice if you object to alcohol)

Glaze:
1/4 cup seedless raspberry jam
2 teaspoons water

Preheat oven to 325F degrees.
Line bottom of a 13 x 9-inch baking pan with wax paper; set aside.

To prepare cake, lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour and 6 tablespoons sugar, stirring with a whisk.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 3/4 teaspoon juice and extracts.

Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time. Gently spread batter into prepared pan; sprinkle with almonds. Bake at 325F degrees for 25 minutes or until cake springs back when lightly touched.

Place a clean dishtowel over a large wire rack; dust towel with powdered sugar. Loosen cake from sides of pan; turn out onto dishtowel. Carefully peel off wax paper. Lightly coat another large wire rack with cooking spray; place over cake. Invert cake; remove first rack and towel. Cool completely.

To prepare sauce, combine 2 tablespoons granulated sugar, 2 tablespoons brandy, 2 teaspoons juice, and raspberries in a food processor. Process until well blended. Press mixture through a sieve into a bowl, reserving 3/4 cup. Discard solids.

To prepare fruit, combine blackberries, blueberries, 3 tablespoons granulated sugar, and 2 tablespoons brandy. Let stand 1 hour.

To prepare glaze, combine jam and water in a 1-cup glass measure. Microwave at high 30 seconds or until jam melts, stirring once.

Cut the cake into 12 rectangles using a serrated knife. Place 1 cake rectangle on each of 6 dessert plates. Drizzle each serving with 2 teaspoons glaze; top each serving with 1/2 cup fruit mixture and 1 cake rectangle. Drizzle 2 tablespoons of the sauce around each shortcake. Yield: 6 servings.


ARROZ CON POLLO, OR PAELLA DE POLLO

2 T./30ml olive oil
8 small chicken thighs (do not remove skin and bones)
1 medium yellow onion, minced
4 cloves garlic, minced
2 oz./60g air-cured ham (serrano, jabugo, prosciutto, etc.), chopped
2 cups/500g arborio rice
3 1/2 cups /875ml water
1 bay leaf, bruised
1 tsp./5ml salt
1 sprig fresh thyme
1 small sprig fresh rosemary
1/2 tsp./2.5ml cumin seeds, freshly crushed in mortar and pestle
1/2 tsp./2.5ml freshly ground black pepper
1 cup/250mg freshly shelled peas
pinch saffron threads

strips of pimiento
lemon halves
fresh flat-leaf parsley

Wash the chicken well and dry with paper towels. In a wide. low-sided skillet or preferably, an authentic paella, add the oil, turn on the heat at medium and cook the oil until a haze appears on the surface. Add the chicken skin side down and brown quickly then turn and brown quickly. Remove to a plate and reserve. Add the onion, garlic and ham and cook, stirring, until the aromatics are softened by not turning brown. Add the water, herbs and spices and return the chicken to the
pan, skin side up. Bring to a boil, then reduce to a simmer. After 5 minutes add the peas. Continue simmering very gently about 10-15 minutes, or until about half the water is consumed. Boil 1/4 cup/60ml water and stir in the saffron, then pour into the rice mixture. Continue cooking another 10-15 minutes, or until the rice is tender and all the water has been absorbed.

If you are using a two-handled paella, you can serve this dish directly in the pan, as is traditional. Artistically arrange some strips of pimiento on the surface and set the lemon halves around the edges. People can squeeze the lemon juice over their own portions to taste. Use both chopped and whole sprigs of the Italian parsley to garnish.

In Spain, at a normal family dinner, you would usually serve this as a main dish, after a first course of mixed green salad or soup with lots of vegetables. You would serve fresh fruit for dessert and wine mixed with Casera (somewhat similar to club soda) even to the children (who get about 5-6 parts casera to 1 part wine, whereas for the adults the proportion of wine is higher).

You could also consider putting some olives on top of the rice before serving.

ASPARAGUS INFORMATION

If there were one single item in the produce department whose appearance heralds spring, it might be asparagus. Many of us plan spring menus around these emerald spears when they appear. Here are some tips for purchasing, storing and enjoying this popular veggie:

* Choose asparagus spears with tightly closed tips.

* Look for deep green and/or purple color (not olive green).

* Look for taut skin on the asparagus stalk; avoid stalks with wrinkles.

* Choose firm stalks (hold a stalk from the bottom and it should stand up straight-even if it's pencil-thin).

* To store at home: Wrap stalk bottoms in a damp paper towel, then wrap in foil. Store in the refrigerator and use within 2-4 days.

* For knowing where the tender, edible part of the stalk starts, bend the spear several times until you find the place that is most flexible and snap it off there. Discard the tough bottom end of the stalk.

* Cook asparagus on stovetop until crisp-tender: Lay stalks in a skillet filled with about 1/2 inch of boiling water and cook for just a few minutes (timing depends upon the thickness of the stalk), until stalks turn bright green.

* Roasting asparagus brings out delicious flavor also: Clean spears as described above, toss with just a little olive oil and place in a single layer on a rimmed baking sheet. Roast in a 450 degrees F. oven for 10 minutes, just until tender. Season with salt and serve.

* Don't overcook asparagus! It will become woody and have an assertive odor and wilted appearance.

* Add asparagus to a grilled cheese and bacon sandwich.

* Toss cooked asparagus pieces with pasta, lemon juice, olive oil and grated Parmesan cheese.

* Try grilling asparagus, especially thicker spears. Toss with a little olive oil and grill over a hot fire, turning frequently to brown evenly.

* Wrap cooked spears in thinly sliced ham for an elegant "finger" salad.

ASPARAGUS STIR-FRY

1 cup Chicken Broth
1 tbsp. cornstarch
1 tbsp. low-sodium soy sauce
1 tbsp. vegetable oil
1 lb. asparagus, cut into 2" diagonal pieces
2 tsp. grated ginger root or 1/8 tsp. ground ginger
2 cloves garlic, minced
Toasted sesame seeds (optional)

Mix broth, cornstarch and soy sauce.

Heat oil in skillet. Add asparagus, ginger root and garlic and stir-fry until almost tender-crisp. Add broth mixture and heat to a boil. Cook and stir until mixture boils and thickens. Sprinkle with sesame seeds if desired. Serves 4.

BACARDI RUM CAKE

1 cup chopped pecans or walnuts
1 package yellow cake mix -- (18 1/2 oz.)
1 package instant vanilla pudding -- (3 3/4 oz.)
4 eggs
1/2 cup cold water
1/2 cup Wesson Oil
1/2 cup Bacardi dark rum (80 proof)

Glaze

1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum -- (80 proof)

Preheat over to 325. Grease and flour 10 inch tube or 12 cup Bundt pan. Sprinkle nuts over bottom of the pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving platter and prick top. Drizzle and smooth glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.

For Glaze - melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.

BACON CHEESEBURGER RICE

3 pounds ground beef
4 1/4 cups water
2 cups barbecue sauce
3 tablespoon prepared mustard
6 teaspoons dried minced onion
1/4 teaspoon pepper
6 cups uncooked instant rice
3 cups shredded cheddar cheese
1 cup chopped pickles
15 bacon strips, cooked and crumbled

In a large sauce pan over medium heat, cook the beef until no longer pink; drain. Add water, barbecue sauce, mustard, onion and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.

BANANA-COCONUT APPLE CRISP

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup chilled butter or stick margarine, cut into small pieces
1/3 cup flaked sweetened coconut
7 cups sliced peeled Rome apple (about 3 pounds)
3/4 cup diced ripe banana
1/4 cup apricot preserves
3 tablespoons orange juice

Preheat oven to 375F.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in coconut.

Combine apple and remaining ingredients in a bowl; toss well. Spoon apple
mixture into an 8-inch square baking dish or 1-1/2-quart casserole. Sprinkle with crumb mixture. Bake at 375F for 45 minutes or until golden. Yield: 9 servings.

BARBECUED RIBS

4 pounds pork ribs cut into pieces
1 lemon
1 large onion
1 cup catsup
1/3 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon Garlic
1 teaspoon salt
2 dashes Tabasco sauce
2 cups water

Place ribs in shallow roasting pan, meaty side up. On each piece place a slice of unpeeled lemon and a thin slice of onion. Bake at 450°F for 30 minutes. Combine catsup, Worcestershire sauce, chili powder, garlic powder, salt, Tabasco sauce and water; bring to a boil and pour over ribs. Continue baking at 350°F for about 2 hours, basting ribs with sauce every 15 minutes.

BEEF N'TOT CASSEROLE

1 pound Ground Beef, lean
1/2 small Onion -- minced
1 pound Tater Tots
1 can Cream of Chicken Soup, condensed
1 cup Cheddar Cheese -- shredded

Preheat oven to 350 degrees F. Brown ground beef with minced onion in a skillet. Drain off any excess fat, and set aside to cool at least 10 minutes. Once beef is cooled, mix cream of chicken soup into mixture, and place into a greased cake pan or small casserole dish. Cover with frozen Tater Tots. Top with cheese. Bake for 30 - 45 minutes.

To freeze for later use: Cover casserole after adding cheese, label, and freeze for up to 6 months. To use, thaw overnight in refrigerator, and bake for 30 - 45 minutes.

BLUE CHEESE DRESSING

3/4 cup sour cream
1/2 tsp. dry mustard
1/2 tsp. black pepper
1/2 tsp. salt
1/3 tsp. garlic powder
1 tsp. Worcestershire sauce
1 1/3 cups mayonnaise
1 Tbsp green onion, finely minced (optional)
6 oz. crumbled Blue Cheese

Combine first 6 ingredients in a mixing bowl and blend with an electric mixer for 2 minutes at low speed. Add mayonnaise and blend for about 2 more minutes at medium speed. Slowly add blue cheese and blend at low until completely combined, but with some small chunks of cheese remaining.

Refrigerate for 24 hours before serving. Makes about 2 1/2 Cups

BOURBON BACON SCALLOPS WITH TROPICAL SALSA

2 tablespoon of bourbon
3 tablespoon green onions -- minced
2 tablespoons maple syrup
1 tablespoon of soy sauce -- low sodium
1 tablespoon Dijon mustard
1/4 Tsp pepper
24 scallops -- large
6 Slices bacon slices

Salsa
1/2 cup diced fresh pineapple
1/2 cup diced fresh mango
1/2 cup peeled and diced cucumber
1/2 cup diced red bell pepper
3 tablespoons chopped fresh cilantro or parsley
4 teaspoons fresh limejuice
1 jalapeno pepper, seeded and minced
salt and pepper to taste

Combine first 6 ingredients in a bowl and stir well. Add scallops. Marinate in refrigerator one hour, stirring occasionally.

Remove scallops, reserve marinade. Cut each slice of bacon into 4 pieces. Wrap 1 bacon piece around each scallop. Bacon might only wrap halfway around scallops if they are very large.

Thread scallops onto 4 (12-inch) skewers, leaving some space so bacon will cook. Place skewers on a broiler pan coated with cooking spray.

Broil 8 minutes or until bacon is crisp and scallops are done, basting with reserved marinade.

Salsa:
Combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, limejuice and jalapeno. Season to taste with salt and pepper, and set aside.

Spoon the salsa over the scallops, and serve immediately.

BROCCOLI & CAULIFLOWER CASSEROLE

This is an easy, delicious side dish. If you're short on time, you can use frozen chopped broccoli and cauliflower in place of fresh--just thaw and drain first. Also, some people like cooked vegetables on the crunchy side--if you like yours softer, just increase the baking time.

8 oz. fresh broccoli, cut into 1" pieces
8 oz. fresh cauliflower, cut into 1" pieces
1 can cream of celery soup
1 can cream of mushroom soup
1 cup grated cheddar cheese
1 cup French fried onion rings

Mix vegetables, soups and cheese. Place in a buttered 2 quart baking dish. Top with onion rings. Bake for 30 minutes at 350°, or until vegetables are cooked to your desire.

BROCCOLI STUFFED TOMATOES

6 medium tomatoes
1 pkg frozen chopped broccoli -- (10 oz.)
1/2 cup shredded cheese of your choice
1 cup soft bread crumbs
1/4 cup mayonnaise
2 Tbsp. chopped onion
2 Tbsp. grated Parmesan cheese

Wash tomatoes; cut tops from tomatoes, scoop out pulp, leaving shells intact. Reserve pulp for other use. Sprinkle cavities of tomatoes with salt and pepper.

Cook broccoli. Drain well. Combine broccoli, cheese, bread crumbs, mayonnaise and onion. Mix well. Stuff tomatoes. Sprinkle with Parmesan cheese. Bake 30 minutes at 350F. Yield: 6 servings.

BROWN RICE PILAF

2 tablespoons butter
3 tablespoons onion, finely chopped
1/2 cup brown rice
1 clove
1 very small bay leaf
1/2 teaspoon salt
Dash freshly ground pepper
1 cup chicken stock

Preheat oven to 375 degrees

In a small ovenproof saucepan, melt but do not brown 1 tablespoon of the butter. Add the onions and cook over a low heat about 4 minutes, stirring occasionally.

Pour in the rice and mix well. Add the clove, bay leaf, salt and pepper. Cover rice with the broth to a level of 1/3 inch above the rice. Bring to a boil, cover and put in the oven for about 35 minutes or until tender and liquid has been absorbed. Fold in remaining butter with a fork. Adjust seasonings and serve.

BROWN SUGAR-BANANA POUND CAKE

1 lb brown sugar, light
1 cup white sugar
1 lb butter
5 eggs
2 bananas, large, mashed
3 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
1 cup pecans

Preheat oven to 350F.

Cream brown and white sugars with butter until very light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in mashed bananas.

Sift flour with baking powder and salt. Mix milk and vanilla together. Add each to first mixture alternately. Stir in the pecans. Pour into a 10" well-greased tube pan. Bake in preheated oven for 1-1/2 hours, or until firm.

Place upside down on a cake rack; when cool, invert and turn out onto rack. Yield: 12 servings.

CAESAR CHICKEN-PASTA SALAD

3 cups (about 12 ounces) skinned, shredded roasted chicken breast
3 cups hot cooked penne (about 6 ounces uncooked tubular-shaped pasta)
2 cups thinly sliced romaine lettuce
1-1/2 cups halved cherry tomatoes
1/2 cup thinly sliced fresh basil
1/2 cup chopped green onions
1/3 cup fat-free Caesar dressing
1/4 cup chopped fresh parsley
1 (4-ounce) package crumbled feta cheese
1 garlic clove, minced

Combine all ingredients in a large bowl; toss well to coat. Yield: 4 servings.

CEVICHE
This delightful treat is spelled Seviche, Cheviche, Chebiche, and probably more. It is seafood, prepared by marinating; "cooked" without heat. Be sure that your seafood is VERY fresh, and be careful in handling so as to avoid introducing
bacteria from your hands. Serves 6.

1 lb fish filets
8 oz lime juice
1 large onion, finely chopped
1 small jalapeno pepper, chopped
2 medium tomatoes, finely chopped
30 pitted green olives
1/8 tsp cumin
20 capers
1/4 cup fresh coriander, chopped
1/4 cup olive oil
salt and pepper to taste
oregano to taste

Marinate fish in lime juice for 4 to 5 hours, until fish turns white. Drain; mix with all other ingredients. Serve chilled.

CHICKEN, BACON AND PASTA

1 boned and skinned chicken breast, cut into 1/4 inch slices
1 pound bacon, cubed
1 onion, chopped
1 pound pasta - your choice of shape
1/2 cup Romano cheese
2 cups half and half

Fry bacon until crisp; remove and drain on paper towels. Using about 2 tablespoons of the bacon drippings, sauté the onion until transparent. Add the chicken and cook until the chicken is done. While the chicken cooks, prepare the pasta according to package directions. When the pasta is al dente, drain, rinse and return to pan. Add the onions and chicken and mix well. Stir in the cheese and half and half. Put over low heat until mixture is heated through. Add the drained bacon and mix well. Sprinkle with freshly ground black pepper and serve hot. Serves 4.

CHICKEN STEW

1 pound boneless skinless chicken breasts, cubed
4 medium potatoes, peeled and cut into 1/4-inch cubes
1 medium sweet red pepper, chopped
2 garlic cloves, minced
1 to 2 Tablespoons olive or canola oil
1 jar 26 oz. meatless spaghetti sauce
1-3/4 cups frozen cut green beans (canned will do if you add it toward the last)
1 teaspoon dried basil
1/4 to 1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Pepper to taste

In a large skillet, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated through. Yields: 4 servings.

CHOCOLATE CAKE WITH CHEESE FILLING

For Chocolate Cake:
Ricotta Filling
1/2 cup sugar
2 tablespoons vegetable oil
1 egg
1/4 cup plain nonfat yogurt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup sugar
Vegetable cooking spray
1/4 cup Kahlua or other coffee-flavored liqueur
1-1/2 cups sliced fresh strawberries
1 teaspoon powdered sugar
Mint sprigs (optional)

For Ricotta Filling:
1 cup nonfat ricotta cheese
1/3 cup sifted powdered sugar
1/2 teaspoon vanilla extract
1 (8-ounce) tub reduced-fat cream cheese
1 (1-ounce) square semisweet chocolate, grated
Prepare Ricotta Filling. Place in a bowl; cover and chill.

Combine 1/2 cup sugar, oil, and egg in a large bowl; beat at medium speed of a mixer until thick and pale (about 5 minutes). Add yogurt and vanilla; beat well. Combine flour, cocoa, baking powder, and salt; stir well. Add to egg mixture; beat well. Set batter aside.

Beat 3 egg whites (at room temperature) and cream of tartar at high speed of mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.

Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350F degrees for 40 minutes or until a wooden pick inserted in center comes out clean; let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.

Using a serrated knife, split cake into thirds horizontally. Brush each of 4 cut sides of cake with 1 tablespoon Kahlua. Place bottom layer, cut side up, on a serving platter; spread with 1 cup Ricotta Filling. Arrange 3/4 cup strawberries over Ricotta Filling, and top with middle cake layer. Spread cake with remaining Ricotta Filling, and arrange remaining strawberries over Ricotta Filling; top with the remaining cake layer. Cover and chill for 24 hours. To serve, sift powdered sugar over top of cake. Garnish with mint sprigs, if desired. Yield: 12 servings (serving size: 1 slice).

Instructions for ricotta filling: Combine all the ingredients in food processor; process until well-blended. Yield: 2 cups.

CHOCOLATE-WALNUT BROWNIES

1/2 cup Butter or Margarine -- softened
1 1/2 cups Splenda brand Sucralose, no-calorie sweetener
2 Eggs
1 teaspoon Vanilla
2 tablespoons Cream -- or water or coffee
1 cup Almond Meal -- (flour)
1 teaspoon Xanthan Gum
1 pinch Salt
1 teaspoon Baking Soda
4 ounces Unsweetened Baking Chocolate -- melted
1/4 cup Walnuts -- chopped

Preheat oven to 350 degrees F. Prepare an 8x8 square pan with non-stick cooking spray. In a large bowl, cream together the butter and Splenda. Add the eggs, one at a time, mixing well. Add the vanilla and cream, blending well. In a small bowl, mix together the almond flour, xantham gum, salt and baking soda. Add the almond flour mixture to the butter mixture, alternating with the chocolate. Fold in the nuts. This makes a very stiff batter - almost dough-like. Spread the batter in the greased pan, and baking for about 12-13 minutes, or until a knife inserted comes out clean. Cut into 16 1-inch squares.

CONVECTION OVEN INFORMATION

Cooking in a convection oven yields cakes, pies, and homemade breads that are consistently lighter and more flavorful; meat and poultry that are brown and sizzling while remaining tender and juicy; and casseroles and vegetables that are cooked to perfection every time. Convection oven cooking promises all this, plus it is safe, simple, economical, and convenient.

Convection Broiling:
Broiling fresh vegetables, fish, shrimp, chicken, steak or chops is one of the fastest ways to prepare a fabulous healthy meal and broiling in a Bosch, Gaggenau or Thermador Convection oven is a new experience in oven broiling. These ovens are equipped with catalytic converters that absorb all the grease and particulates so no longer will your house fill with smoke and your smoke alarms produce a piercing symphony when you broil in your oven.

In addition these ovens feature extra large broilers that enable you to evenly broil large quantities at one time. Convection Broil Tips: Vegetables, fruit, fish, prawns and chicken can be broiled on a lightly greased baking tray, do no use aluminum foil to line the pan. Chops, steaks, burgers and sausages should be broiled on a traditional covered broiling pan so that the fat is shielded from the direct heat of the broiler. Convection Broil provides strong powerful heat that will sear the food and cook evenly, use Broil only for lighter broiling or browning.

Convection Roasting:
For menus featuring roast meats together with side dishes and desserts refer to the Convection Multi-Level menus: If your oven is not equipped with a meat probe, using a digital instant read thermometer will ensure that your meat is cooked to perfection. When roasting in a Gaggenau oven use the Convection mode. When roasting in a Thermador or Bosch oven use the Convection Roast mode.

Convection Baking:
Convection is the ideal cooking mode for multi-level baking of cookies, cakes and pastries or appetizers. In the Convection Bake mode, additional heat is provided from the lower element in conjunction with the Convection element, this is ideal when baking heavy dense casseroles or breads pies and quiches that benefit from the additional bottom heat to ensure that the dough is cooked through. This ability to direct the heat according to the type of food you are cooking can also be used to bring baked items to a perfect finish. For example if your quiche or pie is nicely browned yet the interior is not set, simply change the mode to 'bake' or bottom heat only, once the Convection is turned off the heat from the bottom element will gently 'finish' the baking process without overcooking your goodies.
Convection Steaming:
The steam oven that combines Convection with pressureless steam brings a whole new dimension to oven cooking. Steam seals in flavor and nutrients making it the perfect mode for healthy low fat cooking. The Combi oven can be used in the steam mode for steaming vegetables, chicken, fish, dumplings, tamales or grains or for refreshing food. It can also be used in the Convection mode together with the steam for roasting and baking and it can also be used in the Convection only mode. The remarkable thing about cooking with Convection and steam is that the
skin of poultry becomes crispy while the meat is tender and moist. Steam combined with Convection is a dream come true for the baking enthusiast as the oven can be used as a proof box then heated quickly to the correct baking temperature and injected with a burst of steam to aid the development
of the dough and produce a wonderful crisp crust. Use the Operating modes on
page 11 of the oven manual as a guide to help you understand how to use this
remarkable oven.

Convection Multi Level Cooking:
The ability to cook several diverse dishes evenly at one time is one of the greatest benefits of Convection. Whether you are preparing a simple family meal or a more elaborate feast you will find this one of the most rewarding ways in which to prepare a meal. With a little advance preparation multi-level cooking allows you to cook with ease and simplicity always make sure your racks are in the correct position to accommodate the baking dishes before you begin heating the oven.

Tips:
In most cases when convection baking the temperature should be reduced by 50
degrees and then bake as you normally would. The exception to the above is when the baking time is 13 minutes or less. The temperature can remain the same as a regular oven. In the case of cookies, usually they are done one minute earlier, or at least on the low side of the suggested baking time. The great thing about convection cooking is that the shelves can be close together and still get even cooking. One can bake three shelves of cookies at one time. One on the turntable, and then one on each of the two wire racks which stack. For much of your con- vection baking, you can use those disposable aluminum pans. For cakes, Instead of using a 13 x 9 x 2 pan, you can use two square pans or three loaf pans. Since they can all be baked at once it doesn't really matter.

For great baked potatoes that only take a little while to bake, microwave two potatoes (or more) for 3-4 minutes. Then, butter the outside of the potatoes and place them on a piece of aluminum foil. Sprinkle salt on the potatoes and place the foil and potatoes on the turntable. Set the convection oven at 325 degrees and bake for 15 minutes. It is like they were baked in an oven for one hour.

[This paragraph applies only to those convection ovens which have a microwave mode.] Do not use aluminum foil or metal pans when micro waving, but when convection cooking all types of baking pans are okay. Use caution when micro waving immediately after baking in the oven. The rack, turntable and walls will be very hot and may melt some microwave dishes. If you bake a roast then want to warm up some leftover vegetables using the same oven at the microwave setting,
you can use ovenware or place the microwave dishes on a dishtowel or pot holder
on the turntable. Don't be afraid to try the probe for roasts. It cooks them perfectly.

When reheating foods try the reheat button. It uses a sensor to detect when foods are hot. It works like a charm most of the time and doesn't over heat foods.

. Because they heat up so fast, convection ovens usually require little or no preheating.

. Unlike microwave ovens, convection ovens require no special cookware or
major adjustments in cooking time or technique.

. For meats and fish, the convection-oven temperature can be lowered 25F,
and the roasting time decreased by 25 to 30 percent.

. Convection ovens can easily overbrown baked goods, so be on the safe side
and lower the oven temperature by 50 to 75F, but keep the baking time about
the same.

COPPER PENNIES FOR 2

1/2 pound carrots -- peeled, 1/4" slices
2 tablespoons vegetable oil
1/4 cup sugar
1/4 large onion -- diced
1/4 large green pepper -- diced
1 1/2 fluid ounces tomato juice
3 tablespoons red wine vinegar
1/4 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 dash black pepper

In a saucepan, cook carrots until crisp-tender, then drain. Combine all remaining ingredients in a large bowl, and mix well. Add carrots and stir until well mixed. Cover and refrigerate about 4 hours. Serve cold as a salad, or warm it and use as a side dish. Store in refrigerator for up to 2 weeks.

CORNBREAD

1 cup unbleached all-purpose flour
1 cup cornmeal
5 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup canola oil
1 large egg, slightly beaten

Preheat your oven to 400 degrees F. Grease an 8 x 8 or 9x9-inch baking pan with vegetable shortening or nonstick cooking spray.

Sift the dry ingredients into a mixing bowl. Form a well in the mixture and add the milk, oil, and egg. Stir just until everything is combined - there should still be
scattered clumps of flour, about the size of baby peas or BB's.

Pour the batter into the prepared pan and bake for 24 to 30 minutes, until the cornbread is starting to brown slightly (especially at the edges) and a knife inserted in the middle comes out clean. Serve hot.

CREAM OF SORREL SOUP
There are two types of sorrel used in the kitchen: garden sorrel (Rumex acetosella) and French sorrel (R. scutatus). Both are hardy, evergreen herbaceous plants that are easily grown from seed. If you simply can't find fresh sorrel, this soup is also wonderful made with watercress, spinach, or escarole.

2 cups (500 ml) (packed) sorrel leaves*, stems removed
4 cups (1 L) chicken stock, fresh or canned
2 cups (500 ml) heavy cream, milk, or fat-free milk
Salt and freshly ground pepper to taste

*Watercress, spinach, or escarole may be substituted

Bring the chicken stock to a boil in a 2 quart (2 L) stainless steel or enameled pot. Add the sorrel leaves and boil for 2 to 3 minutes, until the sorrel changes color. Remove from the heat and allow to cool a little. Puree the soup in an electric blender and pour through a fine sieve to remove any pieces of stem. Add the cream or milk, stirring to combine. Serve the soup hot or cold. Adjust the
seasoning with salt and pepper after it reaches the temperature you are going to serve it. Serves 4 to 6.

GREAT DIP

1/2 cup pecans
2 Tbsp butter
1/4 tsp salt
8 oz. cream cheese
1/4 cup green pepper
1 pkg. chipped beef, chopped
2 Tbsp minced onion
2 Tbsp milk
1/4 tsp garlic salt
1/2 cup sour cream

Sauté pecans, butter and salt. Set aside. Blend cream cheese and milk together. Stir in beef, onion, green pepper and seasonings. Fold in sour cream. Spoon into pie plate or small casserole. Top with pecan mixture. Bake at 350 for 20 minutes. Serve with crackers, celery, and carrots.

GREEN SALAD INFORMATION
HOW TO MAKE FABULOUS GREEN SALADS

A green salad can be one of those dishes that really sings on your plate, or it can be the ho-hum obligation that you eat because you think you should. The difference between the two is often just a matter of a few simple tips and small details. This page will give you lots of hints and tips on great green salad making. Put them to use in your kitchen and you'll soon be turning out exciting salads that your dinner guests will be talking about later.

Get creative with greens - gone are the days when salad meant a few leaves of wilted iceberg lettuce drizzled with a fat laden creamy dressing. Today's markets have a wide variety of salad greens. Try to use several varieties in your salads. For convenience you can buy premixed mesclun, which contains a variety of greens. You can also blend your own by going through the produce department and mixing and matching greens. Some that will add interesting flavors to the mix are the slightly bitter chicory's such as endive or radicchio, peppery arugula or even mild baby spinach. Look for interesting textures and colors in your greens as well. Maybe add some frisee or curly red leaf lettuce for extra dimension.

If you bought a pre-washed mesclun mix, you won't have to worry about cleaning the greens; otherwise they should be thoroughly washed. The hardest part of this is that salad greens should also be dried before being turned into salad, otherwise they will water down the dressing. A salad spinner is a handy kitchen gadget that actually works quite well (order online or pick them up for a song any weekend at a local garage sale). Otherwise, after shaking off most of the water, you can roll the washed lettuce in paper towels to help absorb the remaining moisture.

Plan on about 2 cups of mixed greens per person.

For a slightly sweet, mild anise flavor, try adding some chopped fresh fennel bulb to your salad or using fennel as the basis of the salad itself.

You can add all kinds of other vegetables to your salads depending on your mood. Some people generally prefer simpler salads that allow one or two ingredients to really shine, but to each his own. Tomatoes and onions seem to be standard fare but don't forget cucumbers, shredded carrots, shredded cabbage, avocado, olives, celery, cauliflower, broccoli, radishes, peas, corn, beans, etc.

Lightly steamed veggies that have been chilled also make excellent salad additions, think asparagus, green beans, broccoli or cauliflower.

While raw mushrooms are a staple of many salad recipes, I now avoid them. Mycology expert Charmoon Richardson of the Sonoma, California Company "Wild About Mushrooms" recently said that raw mushrooms are slightly toxic (these elements are released during cooking).

Fruit can add a bright flavor surprise to green salads. For just a few suggestions, try adding a small amount of sliced fresh strawberries, blueberries or raspberries to your salad mix. Citrus fruit like orange or grapefruit slices or fresh pineapple go really well, especially with dark greens like spinach. Add tropical flavor with fruits like mango or papaya or any favorite. In fall, be sure to try as salad fruit: fresh pomegranate seeds.

Ingredients that really make a salad sing

The following ingredients are so potent in flavor, you only have to use a small amount, but they will add a distinctive, unforgettable flavor to your salads: crumbled bacon bits; crumbled hard boiled egg; crumbled strong cheeses such as blue cheese, gorgonzola, Roquefort or feta; brine cured olives such as kalamatas; toasted nuts or seeds; anchovies.

Try roasting vegetables on the grill or roasting them in the oven before adding to salads (you can chill first, or add them warm). This works well for onions, asparagus, zucchini, mushrooms (especially portobellos), and many others.

Add grilled chicken, beef or even tofu to your salad and turn it into a meal.

If you like toasted nuts on your salad, try sugared nuts, such as pecans or walnuts, for an even greater flavor spectrum. To make these nuts, combine; 2 1/4 cups nuts, 1-cup sugar and 1/2 cup of water in a heavy skillet. Cook the mixture until the water evaporates and the nuts have a crystal, sugary appearance. Pour onto a baking sheet coated in waxed paper and immediately separate the nuts with a fork. Let cool, store in airtight container.
Mixed green salads with warm goat cheese are on the menus of countless trendy restaurants today, but it's easy to duplicate this feat at home. Simply take a log of goat cheese and cut into slices about 1/2 - 3/4 of an inch thick. Lightly coat the cheese slices with either some seasoned breadcrumbs or finely chopped nuts. Place on a lightly greased baking sheet and place under the boiler. Watch carefully, it takes less than a minute. Broil just until the cheese starts to melt (if you wait too long you will end up with a runny mess). Remove cheese from oven and use a wide spatula to transfer one cheese slice onto each serving plate of dressed, mixed greens.

Dressing the Salad

Do not over-dress; salad only needs about 1 teaspoon of dressing per person, as long as you toss it well. A lighter vinaigrette type dressing will allow the flavors of the salad to come through. A basic vinaigrette than can be tossed right on the salad is about 1 1/2 tsp. vinegar to 2 tsp. oil. Sprinkle the vinegar on first, then toss, then sprinkle on the oil and toss again. If you do it the other way around, the oil will keep the vinegar from adhering to the leaves. Season with salt and pepper. Play with the types of oil and vinegar's you use. Try red or white wine vinegars or seasoned rice vinegar. Use vinegar somewhat sparingly as the taste can easily overpower all other flavors. Extra virgin olive oil is great, but you can play with the flavor by adding part nut oils, such as hazelnut or almond oil. A few drops of sesame oil will give your salad an exotic Asian flair.

Substitute acidic fruit juice for all or part of the vinegar in a vinaigrette. Try using lemon, lime, orange, apple or pineapple juices. To add flavor and dimension to your vinaigrette dressings, try adding ingredients like minced shallot, garlic, ginger, onion or green onion. Play with the flavors by adding small amounts of flavoring ingredients such as mustard, honey, hot sauce or soy sauce. Small amounts of fresh herbs can add a whole new flavor dimension to salads and salad dressings. Try basil, thyme leaves, chives or tarragon. Experiment and have fun with herbs.

Favorite Salad Combos

Below are some favorite salad combos:

1. Baby spinach, thinly sliced red onions and mandarin orange slices in an orange juice vinaigrette with toasted pine nuts.

2. Mesclun, candied pecans or toasted pecans, crumbled blue cheese, and pomegranate seeds in a light vinaigrette.

3. Mixed greens, chopped tomato, thinly sliced Vidalia onion, avocado, and bacon bits. This salad goes well with either vinaigrette or a creamy blue cheese dressing.

4. Chopped fennel and chopped Belgian endive with mandarin orange slices in a rice vinegar vinaigrette with a touch of sesame oil. Top with toasted sesame seeds. Chopped, seeded cucumber is another nice ingredient in this salad, either in addition to or instead of either the fennel or endive.

5. Mixed greens, shredded carrot, shredded red cabbage, crumbled bacon bits, crumbled blue cheese and candied walnuts.

GRILLED ORANGE-AND-BOURBON SALMON

1/4 cup bourbon
1/4 cup fresh orange juice
1/4 cup low-sodium soy sauce
1/4 cup packed brown sugar
1/4 cup chopped green onions
3 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray

Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1-1/2 hours, turning bag occasionally.

Prepare grill or broiler.

Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade. Yield: 4 servings.

GRILLED VEGETABLE SALAD WITH CARROT SAUCE

The Vinaigrette:

1/3 cup extra virgin olive oil
11/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon-style mustard
Sea Salt
Freshly ground pepper
1/2 teaspoon finely minced chives
1/2 teaspoon finely chopped parsley
1/2 teaspoon finely chopped tarragon

The Salad:

1 small zucchini
1 small yellow squash
1 medium carrot
1 large new red potato
1 medium red or yellow bell pepper
1 medium tomato
1 medium red onion
8 jumbo cloves of unpeeled garlic
4 ounces salad greens (one handful)

The Sauce:

1/2 cup fresh carrot juice
Sea Salt
Freshly ground pepper

The Garnish: Parsley sprigs, tarragon leaves and chive straws

To Prepare The Vinaigrette: Combine all the ingredients to prepare the vinaigrette. Taste and adjust seasonings.

To Prepare The Vegetables: Peel, trim the ends, and slice the carrots lengthwise, 1/2-inch thick. Trim the ends and slice the zucchini and yellow squash into 1/2-inch thick lengthwise strips.

Wash and dry the potato. Trim, if necessary, and cut into 1/2-inch thick slices.

Peel the red onion and cut into quarters.

Wash the bell pepper, split in half, and remove the seeds and membrane. Split each half in two. Wash tomato, cut away the stem, and cut in half.

Place the prepared vegetables and the garlic cloves in a shallow dish. Season with salt and pepper and coat lightly with olive oil by tossing gently in the dish.

Wash and thoroughly drain the salad.

Preheat the grill.

Sear the seasoned vegetables over a hot grill for about 8 minutes.

The potato takes another 1-2 minutes. The cooking times will vary greatly depending on the grill, thickness and ripeness of the vegetables. Vegetables should be colored yet somewhat crunchy.

Remove vegetables to the shallow dish in which they were seasoned. Allow the garlic to cool before removing the skin.

To Prepare The Sauce: Juice several carrots to obtain 1/2 cup of fresh juice. Pour into a small saucepan, place over high heat, and bring to a boil.

Reduce the carrot juice by half and remove from heat. Season with salt and pepper. Taste and adjust seasonings. Set aside and allow to cool.

To Assemble The Salad: Toss the greens with 1/4 of the vinaigrette. Place the salad greens in the center of a large plate. Place the grilled vegetables over and around the salad greens.

Pour the remaining vinaigrette over the vegetables.

Pour 1/2 of the sauce around the vegetables on each plate. Garnish with herbs and a few turns of the peppermill just before serving.

Variation: Use seasonal vegetables, herbs or salad to taste.

All elements are served at room temperature. The sauce may be slightly warm, if desired. Roast the vegetables in the oven, rather than grilling.

KEY LIME MERINGUE PIE

1 prebaked pie shell*
3 egg yolks
4 whole eggs
3/4 cup freshly squeezed key lime (or lemon) juice
2 tablespoons cornstarch
1 cup sugar
1 tablespoon butter, cut into chunks

Place bottom of double boiler with water over medium heat. Squeeze limes or lemons. Stir cornstarch into lemon juice until there are no lumps of cornstarch in
top half of double boiler*. (You can put juice and cornstarch in small jar and shake until cornstarch is dissolved.) Separate 3 eggs, reserving whites for meringue. Beat egg yolks and eggs into lemon juice and cornstarch mixture. Add sugar. Reduce heat to simmer in bottom of double boiler. Place top half of double boiler on bottom half. Stir constantly until mixture coats the back of a spoon and thickens. It goes from thin to thick very suddenly. Remove from heat and stir in butter until completely melted. Pour into pie shall. Top with meringue, sealing edges well. Place in preheated 450 degree oven for 10 to 12 minutes or until lightly browned.

*Use shallow pie shell if using large eggs, use deep dish if using jumbo eggs. I use a Nilla Wafer or Graham Cracker Crust rather than regular pie shell.

*This takes 3 or 4 lemons, depending on the size, It takes lots of key limes
because they are so small. Heating them in the microwave for 10 seconds gives you a little more juice per lime or lemon.

* If you don't have a double boiler, use a small metal bowl floated in a pot.

* If you are making this without the meringue, substitute 5 whole eggs. (My
family's preference is without the meringue.)

Meringue

3 egg whites at room temperature
1/4 teaspoon cream of tarter
3/4 cup sugar
1/2 teaspoon real vanilla

Beat egg whites until foamy. Add cream of tarter. Beat just until soft peaks form. Beat in sugar 1 tablespoon at a time until stiff peaks form. Beat in vanilla. Spread over top of pie, being sure to seal edges well. Bake at 450 degree oven for 10 to 12 minutes or until meringue is lightly browned. Cool in draft free area. Refrigerate when pie is completely cool.

KODIAK CASSEROLE

1 pound ground beef
2 cups diced onions
1 1/2 green peppers diced
1 garlic clove -- minced
2 cups diced celery
1/2 jar stuffed green olives (undrained - 5 3/4 oz size)
1/2 can mushroom stems and pieces (undrained)
1/2 can condensed tomato soup (undiluted)
1/2 jar (8oz) picante sauce
1/2 bottle (18oz) bbq sauce
1 tablespoon Worcestershire sauce
2 cups egg noodles cooked (drained)
2 ounces shredded sharp cheddar cheese

In a Dutch oven, brown ground beef with onions and garlic; drain. Add remaining ingredients except cheese; mix well. Cover and bake at 350 degrees F for 1 hour or until hot and bubbly. Sprinkle with cheese just before serving. Yield: 8 servings.

LEMON POPPY SEED COOKIES WITH CREAM CHEESE FILLING

2 3/4 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1 cup butter
1 1/3 cups sugar
1 large egg
4 tsp. poppy seeds
2 1/2 tsp. grated lemon zest
1/2 tsp. vanilla extract
1 1/2 tsp. lemon extract

Filling

8 oz. cream cheese, softened to room temperature
1/2 C sugar
3/4 tsp. lemon extract
1/4 tsp. vanilla extract

Mix flour salt and baking powder. In a separate large bowl, beat butter until light and fluffy, gradually beat in sugar, then egg and poppy seeds, zest and extracts. Gradually mix in dry ingredients. Gather dough into a ball and divide in half. Flatten each half into a disc, wrap in plastic and chill for at least an hour.

Preheat oven to 325° F. Grease two large baking sheets or line them with parchment paper.

On a floured surface, roll out a dough disk to 1/8 inch thickness. Use a 2-3 inch round cookie cutter (or the bottom of a small glass) to cut out cookies. Arrange on the prepared baking sheets, 1 inch apart. Gather the scraps and re-roll to make more cookies.

Bake for about 15 minutes, or until cookies are just starting to turn brown. Cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.

To Make Filling
Beat all the filling ingredients together until light and fluffy. Spread about 2 teaspoons of filling on the bottom of one cookie and press another cookie, bottom side down, onto the filling. Chill until ready to serve. Try to assemble the cookies as near to the time when you will be eating them as possible. Extended time in the refrigerator will make them lose their crispness. Makes about 2 Dozen Cookie Sandwiches.

LEMON SAUCE

1 cup sugar
2 Tbsp. cornstarch
2 cup water
1/4 cup butter
2 tsp. lemon juice
2 tsp grated lemon rind or lemon zest (optional)

In a sauce pan mix sugar and cornstarch. Gradually stir in water. Boil 1 minute, stirring constantly. Stir in butter, lemon juice, and/or rind/zest. Cool thoroughly. Note: substitute 2 tsp. Vanilla and omit zest for vanilla sauce, or substitute 2 tsp. grated nutmeg and omit zest for nutmeg sauce.

The lemon sauce is super delicious on pound cake or plain cheese cake.

MARINATED ROCKFISH
This version of Seviche, marinated fish that is "cooked" in a delicious combination of ingredients, is a light and tasty dish.

The Rockfish:

4-5 ounces sushi-grade rockfish fillet
Level 1/2 teaspoon sea salt
Freshly ground pepper
1/2 teaspoon ground anise seed
1/3 teaspoon ground coriander

The Vinaigrette:

1/2 teaspoon Dijon-style mustard
1 tablespoon extra virgin olive oil
3 tablespoons lemon juice
Pinch of cayenne pepper
1 bunch of watercress

To Prepare The Fish: Trim away any skin or bloodline from the fillet. Thinly slice the fillet with a very sharp knife. Divide the slices between two serving plates. Season with salt, pepper and the ground seeds.

Prepare a vinaigrette with the remaining ingredients. Spoon the vinaigrette over the prepared fish. Cover, refrigerate and allow to marinate for at least 1 hour for rare and about 3 hours for "cooked through."

To Serve: Clean, drain, and trim the watercress and place in a salad bowl. Remove the plates of fish from the refrigerator. Pour off the excess vinaigrette over the watercress and toss to season.

Divide the seasoned watercress over the marinated fish. Season the fish and salad with a few turns of the peppermill and serve.

Variation: Substitute other fish, such as red snapper, flounder, grouper, etc.

MAZUREK

2 cups all-purpose flour
1 1/2 cups sugar (divided use)
1/2 cup butter or margarine
1 beaten egg
3 Tbsp. milk
1 egg (additional)
3 Tbsp. lemon juice
1/2 cup sliced almonds

Stir together flour, *1 cup* sugar, and 1/4 tsp. salt. Cut in butter until mixture resembles coarse crumbs. Mix beaten egg and milk. Add to flour mixture; stir until moistened. Pat evenly into greased 13x9 baking pan. Bake at 350 degrees for 35 minutes. Beat additional 1 egg; stir in lemon juice and remaining sugar. Add almonds. Remove pastry from oven; spread with lemon mixture. Return to oven and bake 10-12 min. more. Cool. Makes 24 bars. This is a Polish treat.

MEXICAN RICE

1 tablespoon olive oil
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
2 garlic cloves, minced
1 cup uncooked long-grain rice
3/4 cup diced tomato
1 tablespoon low-sodium soy sauce
1 teaspoon minced fresh green chili
1-3/4 cups water
1 (14-1/2-ounce) can vegetable broth
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1 teaspoon chopped fresh cilantro
Oregano sprigs (optional)

Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and garlic; sauté 8 minutes or until onion is golden. Add rice, diced tomato, soy sauce, chili, water, and vegetable broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until the rice is tender and liquid is almost absorbed. Stir in chopped oregano and chopped cilantro. Garnish with oregano sprigs, if desired. Yield: 4 servings

MEXICAN STYLE SLAW

1/2 head green cabbage, shredded
1/2 medium jicama, shredded
1 large carrot, shredded
3 medium tomatoes, seeded and diced
1-2 minced, seeded jalapeños
1/3 cup chopped cilantro

Dressing

1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 cloves garlic, minced
2 tablespoons sugar
1/2 teaspoon ground cumin
salt and pepper to taste

Combine all salad ingredients and mix well. Combine all dressing ingredients and toss well with salad ingredients. Refrigerate until ready to serve. This slaw gets better if it has a chance to sit for a few hours before serving and it's even good the next day. Serves 8.

ORIENTAL SALAD

2 tbsp. margarine
1/2 cup slivered almonds
1/4 cup sesame seeds
2 pks (3 oz. Each) RAMEN chicken soup
2 tbsp. Rice or wine vinegar
2/3 cup oil (half olive, half vegetable)
1/4 cup sugar
1 tsp. Pepper
1 bag (16 oz.) shredded cabbage
1/3 cup shredded carrots
3 green onions, chopped

Balsamic vinegar to taste. (Optional)

Heat margarine; add almonds and sesame seeds; stir until lightly browned. Crush the two packages. of soup noodles in a plastic bag and add to almond mixture. Remove from heat and set aside. Combine vinegar and oil-stir in ONLY ONE soup flavoring packet, sugar and pepper. Combine cabbage, carrots and onions, pour on oil mixture and mix thoroughly. Chill several hours.

When ready to serve, toss with almond mixture and sprinkle lightly with balsamic vinegar, if desired.

NOTE: You will have 1 seasoning packet left over from the soup packages.

PAN ROASTED MUSCOVY DUCK BREAST
WITH CILANTRO, HONEY AND PINE NUT GLAZE
Recipe From Grimaud Farms Recipe Database

1 single Muscovy Drake breast (1 lb)
Salt and pepper
1 cup chicken stock
1 cup white wine
1 shallot, finely chopped
1/4 cup honey
1/4 cup pine nuts
1/4 cup cilantro, chopped

Preheat oven to 425º. Score the skin of the duck breast and remove the silver-skin from the meat side. Salt and pepper to taste. Place in hot skillet over medium heat and cook skin side down about 7 minutes. Turn breast over and finish cooking in oven (about 7 minutes or until pink like a steak). Let stand 5 minutes before slicing thinly. To make the sauce, add stock, wine, shallot, white pepper and honey together in saucepan and reduce until the liquid thickens slightly. Add pinenuts and cilantro. Salt to taste. Drizzle the glaze over warm sliced Muscovy duck breast. Serves 2 to 3

PINEAPPLE CASSEROLE

1 large can pineapple chunks
1 large can crushed pineapple
5 Tbs. flour
1 cup sugar
1 cup grated cheddar cheese
1 sleeve Ritz crackers, crushed fine
1 stick butter, melted

Mix flour and sugar. Put pineapple in 9x13 baking dish. Pour flour and sugar mixture over pineapples. Sprinkle cheese on top. Put crushed crackers over cheese. Pour melted butter over entire dish. Bake at 350 degrees for 30 minutes.

POLISH HONEY KISSES

1 cup sugar
1/2 cup butter or margarine
1 tsp. grated lemon peel
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 cup honey
2 Tbsp. milk
3 1/2 cups all-purpose flour
*Powdered Sugar Icing

Cream together sugar, butter, lemon peel, and spices until light. Slowly beat in honey. Stir in milk, then flour (gradually). On lightly floured surface, roll dough to 1/8-inch thickness. Cut into fancy shapes with cookie cutter.

Place on ungreased cookie sheet and bake at 350 degrees until golden, 8-10
minutes. Remove from cookie sheet; cool. Frost with Powdered Sugar Icing. Makes 72.

*Powdered Sugar Icing:
1/4 cup milk
2 cups sifted powdered sugar
1 tsp. vanilla

Mix until of spreading consistency.

PORK ROMANO

3 tablespoons flour
1 tablespoon red wine vinegar
1/2 cup Vermouth
1/2 cup beef broth

In a small bowl, whisk the above and set aside.

1/3 cup flour
8 boneless pork loin, thinly sliced
6 tablespoons oil
3 tablespoons chopped garlic
1 teaspoon basil
1/2 teaspoon salt
1.1/2 teaspoons dry mustard
1/4 teaspoon pepper
2 cups sliced mushrooms
1/3 cup heavy cream
8 slices ham, thinly sliced
8 slices Swiss cheese, thinly sliced
1/3 cup chopped parsley

Heat oil in a large skillet. Cover both sides of the pork slices with flour and place in the hot oil, brown on both sides. Remove from skillet and set aside. Sauté the mushrooms in the same skillet, add more oil if needed and cook for 3-4 minutes. Stir in the Vermouth mixture that you made ahead of time along with the garlic, basil, salt, mustard, pepper and cream. Bring to a boil, reduce heat to low, place cooked pork slices into the sauce and top each with a slice of ham and cheese. Sprinkle with the parsley, cover and let cheese melt.

RED'S CHICKEN COATING MIX

1 cup flour
1 tbsp. paprika
1 tsp. salt
1/2 tsp. black pepper, freshly ground
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. thyme, dried

Combine all ingredients together in a one gallon zip baggie; shake to mix well. Label and store in a cool, dry place for up to 6 months. Shake well before use.

To prepare chicken, preheat oven to 375 degrees F. Prepare baking sheet with
2 Tbsp. Vegetable Oil; set aside.

Wash and drain up to 8 chicken breasts OR chicken thigh/leg sections. In a medium bowl, beat 3 eggs with 2 Tbsp. cold water; set aside. Dip chicken pieces, one at a time, in egg wash, then place into zip baggie with seasoning, seal, and shake to coat chicken piece. Place coated chicken parts onto prepared baking sheet. Bake for 40 - 45 minutes, or until chicken is tender and juices run clear.

RICE SALAD
8 Servings

2 cups raw white or brown rice, cooked
1 package Good Seasons Italian Dressing, made up or other good Italian
dressing or your own recipe vinaigrette dressing
1 medium bell pepper, finely diced
1 small onion, finely diced (3/4 cup)
1 stalk celery, diced
2 medium small tomatoes, finely diced
2 Tbsp (approximately) chopped parsley or cilantro

Cook rice, chill, breaking up clumps. Add minced vegetables and dressing about 30 minutes before serving. Stir until well mixed. Serve chilled or at room temperature. Serves 8

ROASTED DUCK RISOTTO
(Culinary Inst. Virginia College, Birmingham, AL)

1/2 whole duck, roasted
1 small yellow onion
1 tbsp olive oil
6 oz Arborio rice
4 cups chicken stock (or broth)
1 turnip, diced and blanched
1 carrot, diced and blanched
1 packet of dried wild mushrooms
1/4 cup Madeira wine
1 cup peas
1 tbsp roasted garlic, chopped (see below)
1 tbsp chopped fresh oregano
1 1/2 cups parmesan cheese, grated
1 tbsp butter
Cracklings (see below)

After duck is roasted, fully cooked, allow to slightly cool, and pull the meat off the bones. Sauté onions in olive oil over low heat, add rice and chicken stock as needed. When rice is fully cooked, add carrots, turnips and parmesan cheese.
Allow to cook for 2 minutes, add butter, peas and oregano. Finish with Madeira wine and garnish with cracklings

*Blanching: After carrots and turnips are diced. Place in boiling water until tender (cook carrots and turnips separately) After the vegetables are fully cooked place in
ice water.

*Roasted Garlic: Rub fresh garlic cloves in olive oil and place in oven until golden brown.

*Cracklings: Cut duck skin into strips. Place in a frying pan and allow to render (like bacon) until golden brown and crispy. Set on a paper towel and season with
salt and pepper.

SALATKA Z SERA I POROW
(Cheese and Leek Salad)

1 cup mayonnaise
1 lb. American cheese, shredded
1 leek, cleaned well and diced
2 Tbsp lemon juice
salt to taste

Combine all ingredients in a medium bowl. Season with salt to taste. Cover
and refrigerate 30 minutes. Serve chilled. Makes 6 to 8 servings.

SALATKA Z TWAROGU
(Cottage Cheese Salad)

12 oz. small curd cottage cheese (1 1/2 cups)
12 radishes, thinly sliced
2 Tbsp chopped chives
1/2 tsp salt
1/8 tsp freshly ground black pepper

Combine all ingredients in a small bowl. Cover and refrigerate for 1 hour.
Serve chilled. Makes 4 to 6 servings.

SALMON WITH PORT WINE SAUCE

8 ounces salmon fillet, approximately 1/2-inch thick
2 tablespoons butter
1 tablespoon olive oil
1/3 cup port wine
1/2 cup heavy whipping cream
2 teaspoons tomato purée
Sea Salt
Freshly ground pepper

Cut the skinned salmon fillet into 2 portions. Lightly salt and pepper.

In a medium sauté pan, combine the butter and oil. Place over medium heat. When the butter just begins to brown, add the salmon fillets.

Cook approximately 2 minutes on one side, turn the fillets, cover the pan, and cook another 5 minutes or until just cooked through. Transfer the salmon to two serving plates and keep warm.

Pour the fat out of the sauté pan and place over high heat. Deglaze the pan with the port wine and add the heavy cream and tomato purée. Bring to a boil and reduce the liquid by half. Taste and adjust seasonings. Coat the salmon fillets with the warm sauce and serve at once. Serve with Brown Rice Pilaf; which see above.

SAUSAGE AND CHEESE MANICOTTI

1 package manicotti
1 to 1 1/2 pounds of bulk sausage
1 small onion, chopped
1/2 teaspoon sweet basil
1/2 pound cottage cheese
1 package (8 ounces) Italian cheese
2 eggs

1 jar of spaghetti sauce
Mozzarella cheese and Parmesan cheese on top.

Mix all the ingredients except the last two in a large bowl. Stuff uncooked manicotti shells and put aside. You can use a large pastry bag with no tip. A zip lock bag with the corner cut off should work if you don't have one. Put 1/2 the sauce into a casserole dish, add manicotti and add remaining sauce. Cook tightly covered in 300 degree oven for 1 hour. If you don't have a covered casserole, place a sheet of waxed paper between product and aluminum foil. After it is cooked, remove cover and put cheese on top and return to oven for 1/2 hour more. Serve hot and bubbly.

SCALLOP SEVICHE

1 1/2 pounds Fresh bay scallops (2 c.)
1/3 cup Chopped onion
2/3 cup Fresh lime juice
1/4 cup Tomato juice
1 Tomato -- skinned/chopped
1/4 cup Olive oil
1/3 cup Green pepper, seeded and diced
1/8 teaspoon Tabasco sauce -- or to taste
1 Garlic clove -- fine chopped
1 tablespoon Parsley, finely chopped
1/2 teaspoon Dried thyme
1 dash Salt and ground pepper

Rinse scallops and pat dry. Place in a bowl with remaining ingredients, cover, and allow to stand in refrigerator several hours or overnight. The lime juice does all the "cooking" that is necessary. Serve in scallop shells.

SEA BASS WITH CLAM VINAIGRETTE

8 - 12 ounces of skinless sea bass fillet
12 little neck clams
1/2 cup minced red bell pepper
1/4 cup diced tomato
1 teaspoon finely chopped fresh herbs (parsley, cilantro or chives)
1 teaspoon finely diced Klamata olives
1 teaspoon minced shallots
1 tablespoon extra virgin olive oil
2 teaspoons fresh lemon juice
1 tablespoon dry vermouth
Sea salt
Freshly ground pepper
Pinch of cayenne

Cut the sea bass into very thin diagonal slices and arrange in a flower-like design (concentric circles) on two ovenproof plates.

Cover the plates with plastic wrap and refrigerate.

Steam open the clams (overcooking will toughen them), and remove from shells. Reserve clams in their cooking juices and refrigerate.

Prepare The Vinaigrette: Place the shallots, chopped herbs, diced olives, diced tomato and pepper in a small bowl.

Add olive oil, lemon juice, vermouth, salt, pepper and cayenne, mixing carefully. Taste and adjust the seasonings.

To Serve:
Warm the vinaigrette in a double boiler and add the drained clams. Place the plates of fish under a preheated broiler for approximately 30 seconds, until the fish is warmed through. Spoon the vinaigrette over the sea bass and serve. Garnish with fresh cilantro or tarragon and sprinkle lightly with more sea salt.

SEASONING MIX FOR MEATS
With commentary by the person who submitted the recipe.

Paprika___________________ 16 oz.
Celery Seed (whole)__________8 oz.
Garlic Powder_______________8 oz.
Onion Powder_______________8 oz.
Black Pepper (coarse ground)___4 oz.
Ground Comino Seed (cumin)___4 oz.

This makes three pounds of mix, which is enough for several months of deter-mined cooking, but the recipe can easily be adjusted downward to smaller quantities. Dividing everything by four, for example, gives you a pound of mix, and
Harold** is happy to sell bulk spices in modest quantities. Contrast this to buying spices in the supermarket, where the prices are an order of magnitude higher, and are packaged by container volume, rather than weight, so the weights are totally different for each spice, making it nearly impossible to get the right amounts for a mix without surplus, or shortages. **Harold owns the following website:
http://skyport.com/brownvillemills/

How to use this seasoning mix:

Steaks (beef or pork), pork chops, hamburgers (in other words, things that will be cooked directly on the grill): Apply generously to both sides, and grill as usual.

Chicken (whole): Skin the bird and apply mix generously to all sides. Tear off 18 to 24 inches of heavy duty aluminum foil, fold in half (shiny side out) and make a snug basket to fit under the chicken (breast up) that comes up just to, but not past, the drumsticks. Cook on a covered grill until done to taste. Use a separate piece of foil, shiny side down, to cover the bird for the first ten to fifteen minutes of cooking, to prevent a hard crust from forming on the breast.

Brisket: Rub in, or sprinkle on, a generous amount of seasoning, place the brisket in a covered roasting pan, with one or two cups of water, and cook overnight (six to ten hours) in a 250 degree oven. Allow to cool to room temperature and refrigerate overnight. (Recover the broth, after the brisket has been refrigerated, for soups and gravies) Cover the lower half of the brisket (fatty side down) with aluminum foil (shiny side in), add additional spice mix, if desired, and heat to serving temperature on the grill. This allows the brisket to remain very tender, while picking up a nice smoke flavor, and, if needed, finish cooking.

SERNIK
(Baked Cheesecake)

Crust:
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup unsalted butter or margarine, room temperature
3/4 cup flour
1/4 tsp baking powder
1/8 tsp salt
1/2 cup finely chopped walnuts

Filling:
3 (8 oz.) pkgs. cream cheese, room temperature
1 1/2 cup sugar
6 eggs, separated
1/4 cup lemon juice
1 Tbsp rum extract
6 Tbsp flour
1 cup whipping cream

Crust: Preheat oven to 350 degrees. Grease a 9" x 13" baking pan. In a large bowl, cream together sugar, brown sugar and butter or margarine. Blend in flour, baking powder, salt and walnuts to form stiff dough. Press dough evenly over bottom of greased pan. Bake 12 minutes or until golden. Let cool.

Filling (and assembly of cheesecake): Preheat oven to 325 degrees. In a large bowl, beat cream cheese 10 minutes or until soft and creamy. Add sugar; beat 3 minutes. Add egg yolks, 1 at a time, beating constantly. Add lemon juice, rum extract and flour; beat until smooth. In a large bowl, beat egg whites until stiff peaks form. Fold beaten egg whites into cheese mixture. Beat whipping cream in a medium bowl; fold into cheese mixture. Pour cheese mixture over baked and cooled crust. Bake 1 hour or until a wooden pick inserted in center comes out clean. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven; cool, then cover and refrigerate 12 hours before serving.
SESAME OVEN-FRIED CHICKEN

1 egg
1/2 cup milk
1/2 cup all purpose flour
2 tbsp. sesame seeds
2 tsp. baking powder
2 tsp. paprika
1 tsp. garlic powder
1 tsp. salt
2 1/2 - 3 1/2 lb. broiler-fryer chicken, cut up
1/2 cup margarine or butter, melted

Beat egg and milk in medium bowl. In a plastic or paper bag combine flour, sesame seeds, baking powder, paprika, garlic powder and salt. Dip chicken pieces in egg mixture, then shake in bag to coat. Arrange chicken pieces skin side up on turntable. Pour margarine evenly over chicken. Bake 35 minutes on High Mix (325 degrees in convection/microwave type oven or 50 minutes on 325 degrees in conventional oven). Makes 4 to 5 servings.

SOUTHWESTERN CHICKEN SALAD
WITH BROILED CHICKEN BREASTS

1 package hearts of Romaine
2 ripe avocadoes, peeled and sliced
4 ripe medium chopped tomatoes
1 medium red onion finely chopped
1 bunch cilantro, washed and chopped
1 finely chopped jalapeno pepper
1 can corn kernels
1 can black beans
4 boneless half chicken breasts
juice of two limes
corn oil
1 tablespoon Fajita seasoning

Preheat the oven to Convection Broil 400 degrees. On a sheet of wax paper or
plastic wrap pound the thick end of the chicken breasts to flatten. Rub the Fajita seasoning into the chicken breasts and pour 1/2 of the limejuice over the chicken, set aside to marinate while you mix the vegetables. In a large bowl combine the corn, black beans, red onion and jalapeno. Add the remainder of the limejuice and a little corn oil and season with salt and pepper, fold in the cilantro and the tomatoes.

Coarsely chop the Romaine lettuce and place on a large platter. Pour the vegetables over the lettuce and arrange the avocado slices over the vegetables. Broil the chicken breasts for 5-6 minutes on each side until the juices run clear. Cool for a few minutes then slice on the diagonal with a thick knife and arrange over the salad. Garnish with a little chopped cilantro. Serves 4-6 people

SPANISH RICE I

To two cups boiling water, add one cup rice, 1/2 tsp salt. Cover, and simmer
for 18 minutes.

Brown 1/2 pound ground beef, add
1/2 diced onion,
1/2 diced bell pepper,
2 cloves pressed garlic, or 1/2 tsp garlic powder
1 8-oz can tomato sauce
1 8-oz can water
salt and pepper to taste

Simmer sauce until veggies are tender, stir in cooked rice. This is also good
as a stuffing for bell peppers.

SPANISH RICE II

1 1/2lbs. hamburger
1 medium onion, chopped
1/2 green pepper, chopped
2 cups UNCOOKED rice
4-(8oz) tomato sauce
3 cups boiling water
salt and pepper to taste

Brown hamburger. DO NOT DRAIN!! Add onion, green pepper and rice; stir until rice is browned. Add tomato sauce, water, salt and pepper. Bring to a boil. Cover and simmer 30 minutes or until liquid is absorbed, stirring occasionally


SPARERIB BARBECUE SAUCE

3 cups chopped onion
1 1/2 Tbsp minced garlic
4 Tbsp oil
1 16-oz can diced tomatoes in liquid
2 Tbsp dry mustard
2 Tbsp sugar
1 1/2 T cider vinegar
3/4 cup tomato paste
salt and pepper--to taste
6 chilies, chopped ( 1 small 4-oz can of chopped chilies works fine)

Sauté the onion and garlic in oil until softened. Add remaining ingredients and boil until reduced and thickened. Adjust seasoning and remove from heat. Skewer spareribs, baste with sauce, and grill over coals, basting often, for about 30 minutes. Serve with heated sauce on the side. OR Trim some nice boneless country style pork ribs.

Preheat gas grill; brown and partially cook ribs on grill. About 15-20 minutes on low heat. This browns them and gets rid of some of the excess fat that couldn't be trimmed. Remove ribs to roasting pan, cover with sauce and put in 325 degree oven for about 1 hour. This makes a pretty large recipe so you may want to use1/2 of it now and freeze the rest for the next barbecue.

(Note from Jack: Some people recommend boiling ribs to remove much of the
fat and then, while still warm, grill them, basting with whatever sauce one prefers.)

SPICED BLACK TEA

1/2 tsp. cardamom seeds
4 whole cloves
4 whole black pepper corns
1/4 tsp. fresh ginger root, minced
5 tablespoons loose black tea

Crush all of the spices and ginger with a mortar and pestle, or process in a grinder.
Add to the loose tea. Place in a tea tin, or jar with instructions to use one tsp.
per cup of tea. Brew for 5 minutes and sweeten. This is nice in a basket with a pretty cup, a tea ball and a jar of honey.

SPICED STRAWBERRIES

1/3 cup water
2 tablespoons evaporated cane juice or sugar
1/2 vanilla bean, split or 1 teaspoon vanilla extract
1 whole clove
4 allspice berries, crushed
Pinch of nutmeg
1/3 cup sweet late harvest wine
1 pint strawberries
Mint leaves

Place the water, evaporated cane juice, vanilla bean, clove, allspice and nutmeg in a small saucepan over high heat and bring to a boil.

Reduce heat and simmer uncovered for 5 minutes. Remove from heat and allow to cool. If using vanilla extract, add it now.

Wash and cap the strawberries. Drain well and place in a small bowl.

Mix the sweet wine into the syrup, taste and adjust seasonings and strain over the strawberries. Allow strawberries to marinate 1 hour in the refrigerator before serving. Garnish with mint leaves before serving.

STRAWBERRY AND RHUBARB SALAD

5-6 stalks of rhubarb (6-8 ounces)
1/3 cup evaporated cane juice or sugar
1/2 cup water
1 tablespoon lemon juice
1/2 vanilla bean
8 large strawberries
12 mint leaves

To Prepare The Rhubarb: Trim the ends and lightly peel the outermost filaments of the stalks. Split the prepared stalks down the center lengthwise and cut into 1/4 - 1/2-inch dice. Approximately 1 cup should remain.

Place the diced rhubarb in a small bowl and mix thoroughly with the sweetener. Cover and refrigerate overnight.

The following day, use a rubber spatula to scrape the prepared rhubarb into a strainer and set over a bowl to collect the juice. Allow the rhubarb to drain for 5 minutes, tossing occasionally. Place the rhubarb back into the bowl and reserve.

To Prepare The Syrup: Transfer the strained juice to a small saucepan and add the water, split vanilla bean, lemon juice and 8 mint leaves. Place over high heat and bring to a boil, reduce heat, and simmer about 4 minutes.

Approximately 1/3 cup should remain. Remove from heat and strain the hot syrup over the reserved rhubarb. Chill.

To Serve: Divide the prepared rhubarb between two serving bowls. Wash, stem and slice the strawberries and place around the edges of the bowls. Garnish with the 4 reserved mint leaves.

SWEET CHERRY BARBECUE SAUCE

2 cups pitted and halved fresh sweet cherries
2 Tbsp orange juice
2 Tbsp white grape juice
1 Tbsp sugar
1 tsp grated orange peel
3/4 tsp Dijon style mustard
1/4 tsp salt
1 Tbsp cold water
2 tsp corn starch

Combine cherries, orange juice, sugar, orange peel, mustard, and salt. Cover and simmer gently 5 minutes. Combine water and corn starch; stir into cherry mixture. Cook and stir until thickened and clear. Sauce may be stored up to a week in the refrigerator. Serve with barbecued poultry, ham or assorted specialty sausages.

VEGETABLE PASTA BAKE
Serves: 6

1 jar (26 to 28 oz.) spaghetti sauce
3 cups rotini pasta or penne pasta, cooked, drained
1 pkg. (16 oz.) frozen vegetable blend, thawed
3/4 cup KRAFT 100% Grated Parmesan Cheese, divided
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese

Mix spaghetti sauce, pasta, vegetables and 1/2 cup of the Parmesan cheese.
Spoon into a13x9-inch baking dish or 3-quart casserole. Sprinkle with mozzarella cheese and remaining 1/4 cup Parmesan cheese. Bake at 375°F for 20 minutes.

WHOLE WHEAT BANANA NUT BREAD

3 cups whole wheat flour
2 cups sugar
2 cups mashed bananas (about 5 med.)
1/2 cup chopped nuts 2/3 cup vegetable oil
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
4 eggs

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans 9x5x3 or 8 1/2x4 1/2x 2 1/2. Beat all ingredients in large bowl on low speed for 30 seconds. Beat
on medium speed 45 seconds, scraping bowl frequently. Pour batter in pans. Bake 50 to 60 min. or until toothpick inserted halfway between center and the edge comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing.
 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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