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).



ALASKA SALMON CHOWDER
APPLE TART
APRICOT-NUT MUFFINS
BEAUMONT BARBECUE BURGERS
BEEF, CHEESE AND OLIVE SANDWICH
BEER CHEESE SOUP
BOMBAY GINGERED PEAS WITH CURRY SPICES
CALICO BEANS
CHICKEN CREPES
CHICKEN GAN EDEN
CHICKEN IN WINE SAUCE
CHICKEN PEPRONE
CHOCOLATE SPOONFUL CAKE
COLD PORK AND PASTA SALAD
CRAB CAKES
CRAN-DANDY COOLER
CRAZY CAKE    
CREAMED PEAS AND ONIONS
DAIQUIRI CHEESECAKE
DRIED BEEF CHEESE SPREAD
DUTCH APRICOT CAKE
ETHIOPIAN HONEY BREAD
EXOTIC EGG DIP
FAMOUS POTROAST
FROG’S LEGS PERSILLE
FRUITY TAPIOCA
GARLIC PARMESAN ORZO
GLAZED CARROTS WITH WALNUTS
HAWAIIAN KABOBS
HIDDEN VALLEY RANCH DRESSING CLONE
JAMAICAN JERK PORK CHOPS WITH COCONUT
JASMINE RICE
KODIAK CASSEROLE
LATTICE-TOP BLUEBERRY PIE
LEMON BLUEBERRY BREAD
LEMON LOAF
LOW-FAT MEATLOAF
MACARONI CHEESE
MATZAH BREI
MONTEREY SPAGHETTI CASSEROLE
MUSHROOM ALMOND RICE
NANAIMO BARS
OLD FASHIONED RICE PUDDING
ONION SOUP
PAPAYA AND SHRIMP SOUP
PIQUANT ASPARAGUS SALAD
PLANET HOLLYWOOD CAP'N CRUNCH CHICKEN
PLANET HOLLYWOOD CREOLE MUSTARD SAUCE
PORK MEDALLIONS AU POIVRE
POTATO ROLLS
QUICHE
RATATOUILLE
RED PEPPER SWORDFISH
ROAST PORK LOIN WITH RHUBARB
ROSE BERRY TORTONI
SALAD WITH RADICCHIO, ALMONDS
SALMON EN PAPILLOTE WITH LEEKS
SALMON TERIYAKI
SAUTEED CHICKEN BREASTS WITH CURRY SAUCE
SESAME CHICKEN
SESAME-GINGER BARBECUED CHICKEN
SPICY BAKED SHRIMP
SPINACH MASHED POTATOES
SPRING VEGETABLE TEMPURA
STRAWBERRY JAM - SUGARFREE
SWEET AND SOUR PORK TENDERLOIN
VERY SPECIAL POOR BOYS
VINAIGRETTE DRESSING
WHITE CHOCOLATE COOKIES




ALASKA SALMON CHOWDER

7 1/2 oz canned Alaska salmon
1/2 cup chopped onions
1/2 cup chopped celery
1 garlic clove -- minced
2 tbsp butter
1 cup diced potatoes
1 cup diced carrots
2 cups low salt chicken broth
1/2 tsp thyme
1/4 tsp black pepper
1/2 cup chopped broccoli
13 oz low-fat evaporated milk
10 oz frozen corn kernels -- thawed
Minced parsley

Drain and flake salmon, reserving liquid. Sauté onions, celery and garlic in butter. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings.
Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.

APPLE TART

1 sheet puff pastry (frozen)
4 apples, peeled, cored and thinly sliced
2 tablespoons butter
1/2 cup sugar

Place the puff pastry on a cookie sheet. Top with the sliced apples. Dot on the butter. Sprinkle on the sugar and bake at 350 for 30 minutes. Serve warm with ice cream or whipped cream. Yield: 3-4 servings

APRICOT-NUT MUFFINS

Preheat oven to 400 degrees F.

1 cup chopped dried apricots
1 cup boiling water

Soak the apricots in the boiling water for 5 minutes.  Drain thoroughly before adding to the batter at the same time you add the nuts.

In a large mixing bowl cream together:

1 stick margarine or butter
1 cup Splenda (or 1 cup sugar if not cooking for a diabetic)

Then add 1 cup lite cultured sour cream   Mix together:

2 cups all purpose white flour
1 tsp baking soda
1/2 tsp salt
1 Tbsp grated orange peel

Add dry ingredients to wet, mixing with spoon just until combined. Batter will be very stiff. You don't need to add liquid, however.   Then add 1/2 cup walnuts or pecans, along with the apricots.

Makes 12 muffins. Because batter is very stiff, you can just pile it into the tins (after having sprayed them with no-stickum) or use cupcake papers for no mess.
An ice cream scoop works well. They do not rise much, so make them quite full. Bake 18-20 minutes.

BEAUMONT BARBECUE BURGERS

    1 lb. ground beef
    1 tsp. salt
 1/4 tsp. pepper
1/2 cup tomato juice
1/2 tsp sugar
    1 tsp lemon juice
    1 tsp powdered mustard
    1 tsp steak sauce

Mix beef, salt, and pepper. Shape into 8 patties. Brown on both sides in a non-stick or slightly greased skillet. Mix remaining ingredients and pour over patties. Bring to boil and simmer for a few minutes. Serve on sesame roll.  8 servings.

BEEF, CHEESE AND OLIVE SANDWICH

1/4 cup butter -- melted
1/4 cup parmesan cheese -- grated
16 slices bread
1 pound ground beef -- raw
1 (6 oz.) can tomato paste or sauce
2 tablespoons onion -- chopped
1/4 cup green olives -- chopped
1/2 cup cheddar cheese -- grated
1/2 teaspoon ground oregano
1/2 teaspoon garlic salt
1/8 teaspoon pepper

Combine 1/4 cup melted butter and 1/4 cup grated parmesan cheese. Spread on one side of 16 slices of bread. Place bread on cookie sheet, buttered side up. Bake at 350 degrees for 5 minutes. Mix ground beef, tomato paste or sauce, onion, green olives, cheddar cheese, oregano, garlic salt and pepper. Spread over 8 slices of bread, return those to oven. Bake 25 minutes. Remove from oven, sprinkle with grated cheddar cheese, top with remaining bread slices. Return to oven for 5 minutes.

BEER CHEESE SOUP
Yield: 1 gallon plus one quart

3 slices bacon, finely diced
1 ea. shallot, finely diced
1 lb. mustard seed foods butter roux
3 qt. water, warm to prepare stock
4 tbsp. minor's chicken base
2 tbs. minor's sautéed vegetable base
1 qt. heavy cream
to taste, chef's kitchen salt & pepper blend
1 lb. aged sharp cheddar cheese, shredded
1 tbsp. Dijon mustard
1 beer, 12 oz can or bottle, (full flavor style, not "lite" or domestic wimpy)

Render bacon over low heat in heavy bottom pot large enough to hold finished soup volume. Render is to cook over low heat to release the oils.

Remove the bacon pieces and reserve until the end. Sweat the shallots in the bacon fat until just softened but do not allow any color to develop.

Add roux and melt over low heat.

Prepare stock using hot water by combining chicken base and sautéed vegetable base to light flavor. A stock too heavy with chicken flavor will overpower the cheese.

Add stock to pot and whisk smooth, then add heavy cream that has been warmed slightly in a pan or microwave. Simmer for 20 to 30 minutes.

Add beer and return to a simmer.

Remove from heat and add cheese and mustard. Do not boil again or the cheese may separate or form strings.

Check for seasoning by adding Chef's blend or additional pepper, black or white.

Serve with garnish of cooked diced bacon and a sprinkle of shredded cheese.

NOTES:
The best cheese to use is aged sharp cheddar that is crumbly in texture. The dryer and more flavorful the cheese is the better the finished soup will be. Young cheeses will tend to not melt completely and form strings even when melted with care.

An option is to use one of the "American Cheese" products that are very easy to melt and are more tolerant of temperature. However the flavor is quite different from a natural aged cheese.

The alcohol will evaporate but not completely so one cannot say this is devoid of alcoholic content.

Do not skimp on the heavy cream or cheese. If you wish to have a low fat soup then make something else besides Beer Cheese. It is supposed to be rich!

BOMBAY GINGERED PEAS WITH CURRY SPICES
This is such an intriguing way to serve new peas, succulent with Indian spices, a real wake-up for the palate and delightfully warming to the body. Serves 6

2 1/2 pounds fresh peas, shelled, or frozen peas
2 tablespoons safflower or peanut oil
1/4 teaspoon whole black mustard seeds
5 whole fenugreek seeds
1 2-inch piece fresh ginger, peeled and finely minced or grated
1/4 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
Sea salt to taste
4 tablespoons white wine or water
1/2 cup fresh chopped coriander

Steam the peas for 5 minutes and refresh under cold water.

Heat the oil over medium heat in a large, heavy-bottomed frying pan or wok and sauté the mustard seeds and fenugreek seeds for about 10 seconds. Add the ginger and turmeric and stir-fry about 2 minutes, being careful not to allow the ginger to burn (reduce heat if oil is too hot). Add the remaining spices and sea salt, stir together, then stir in the wine or water and mix together well. Add the peas and toss together for a minute or so, and reduce heat. Cover and simmer 10 minutes, or until the peas are tender, checking the liquid every 5 minutes and adding more if necessary.

When the peas are tender, stir in the chopped fresh coriander and serve.

CALICO BEANS

  32 ounces  pork and beans -- drained
  16 ounces  red kidney beans, canned -- drained
  16 ounces  butter beans -- drained
  16 ounces  lima beans -- drained
1/2 pound  bacon -- 1 " pieces, cooked well
1 1/2 pounds  ground beef, extra lean -- browned and drained
  1 large  onion -- chopped
     1/2 cup  brown sugar, packed
     1/2 cup  catsup
  2 tablespoons  vinegar
     1/2 teaspoon  chili powder
     1/4 cup  molasses
     1/2 teaspoon  horseradish -- powdered
            salt & pepper to taste

Brown bacon, ground beef and onion. Mix with beans and remaining ingredients.  Bake in a large casserole or Dutch oven at 350 degrees F for one hour. Extra catsup may be added if desired. This freezes well. Recipe may be doubled for freezing or when cooking for a large group of people.

CHICKEN CREPES
4 servings, 2 crepes per serving

8 each prepared crepe shells or see batter recipe below
4 oz. chicken roux from Mustard Seed Foods .com
1 qt. chicken stock (4 Tbsp. base to 1 qt water)
1 shallot, diced fine
1 cup mushrooms, sliced thinly
1 cup heavy cream
1 oz. Sherry, dry
16 oz. chicken, cooked and diced

Prepare sauce by placing shallots in saucepan and sweat over low heat in small amount of olive oil.

Cook until softened then increase heat to medium and add the mushrooms. Cook until mushrooms are soft.

Add chicken stock and roux; bring to simmer to melt roux. Simmer for 20 minutes. Add enough of this sauce to moisten the diced chicken for the crepe filling.

Add heavy cream to remaining sauce and bring back to a simmer then add Sherry and remove from heat.

Divide chicken filling between crepes and place in casserole pan. Cover with finished sauce and bake for 15-20 minutes or until hot.

Garnish with chopped parsley.

Crepe Batter

3/4 cup flour (4oz by wt)
1/2 tsp. salt
3 eggs
1 cup milk
1-1/2 Tbsp butter, melted and slightly browned, and cooled

Place all ingredients except butter in blender and process until smooth. Add butter and let rest at least 30 minutes at room temperature or overnight in refrigerator. Stir well before using.

Make crepe by pouring very small amount of batter in non-stick pan over medium heat and swirl batter to form thin crepe.

Cook until done on one side and flip over for a few seconds.

Continue cooking crepes and stack until ready to use. Can be made ahead and frozen.

Note: This crepe batter can be used for sweet crepes also.

CHICKEN GAN EDEN
(by Rebbetzin Devorah Eisenbach-kosher for Passover)

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

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

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

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

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

CHICKEN PEPRONE
Serving Size: 4

1 1/2 pounds chicken breast, no skin, no bone, R-T-C
1 cup flour, all-purpose
1/2 teaspoon cinnamon
1/2 teaspoon salt and pepper
1/2 teaspoon thyme
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 cup olive oil
2 cloves garlic -- sliced thin
1/2 pound fresh green beans -- trimmed
2 each bell pepper -- julienne
1/2 pound mushrooms -- sliced
14 ounces crushed tomatoes (1 can) -- undrained
6 ounces chicken broth
2 tablespoons unsalted butter
6 ounces dry white wine
Crumbled feta cheese

If chicken is more than 2 inches thick, cut into thin fillets. Place chicken between plastic wrap and pound with a mallet or pan until it is about 1/4 inches thick.

Combine flour, cinnamon, salt, pepper, thyme, cayenne and garlic powder in large zipper plastic bag. Place chicken in bag and shake to coat well with seasonings. Remove chicken to plate.

Heat 2 ounces olive oil in large skillet over medium-high heat. Brown chicken on both sides, about 1 minute. Remove chicken to plate.

Add remaining olive oil to pan, along with sliced garlic. Sauté garlic until brown. Add green beans and sauté about 2 to 3 minutes.

Add sliced bell pepper and continue cooking another 2 to 3 minutes. Add mushrooms and cook 2 minutes, stirring frequently. Add tomatoes and chicken broth.

Place browned chicken on top of vegetables, cover pan and reduce heat to medium-low. Simmer about 5 minutes.

Uncover pan and increase heat to high. When vegetables begin to simmer, add butter and wine.

Cook another 3 to 4 minutes, until sauce thickens. Garnish vegetables with crumbled feta before serving over rice or pasta.

CHOCOLATE SPOONFUL CAKE

For cake layers
3 ounces semisweet chocolate, chopped
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 3/4 cups sour cream
1 1/2 teaspoons vanilla
3 large eggs
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/2 teaspoon salt

For filling/frosting
3 ounces semisweet chocolate, chopped
2 cups sour cream
1 cup heavy cream
1 cup confectioners' sugar
1 teaspoon vanilla

For glaze
3 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 cup semisweet chocolate chips
1/2 cup semisweet chocolate shavings, shaved with a vegetable peeler from a
bar of chocolate, for coating side of cake

Make cake layers:
Preheat oven to 375F.. Butter and flour two 9- by 2-inch round cake pans,
tapping out excess flour.

In a double boiler or a metal bowl set over a pan of barely simmering water,
melt chocolate, stirring until smooth, and cool.

In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Beat in sour cream and vanilla until combined. Add eggs, 1 at a time, beating well with after each addition.

In a bowl whisk together flour, cocoa powder, baking soda, and salt, and gradually add to sour cream mixture, beating until just combined. Beat in
chocolate until batter is just combined and divide between pans.

Bake layers in middle of oven until a tester comes out clean, about 30 minutes. Cool layers in pans on rack 10 minutes and invert onto racks to cook completely.

Make filling/frosting:
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate, stirring until smooth, and cool to room temperature. In a large bowl with an electric mixer beat together sour cream, heavy cream, confectioners' sugar, and vanilla until thickened. Beat in chocolate until combined.

Make glaze:
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate and butter, stirring until smooth, and cool.

Assemble cake:
With a long serrated knife halve cake layers horizontally. Stack layers on a cake plate, spreading 1 cup filling/frosting between each layer. Spread side of cake with remaining filling/frosting.

Pour glaze on top of cake, spreading to just cover top, and coat side with
chocolate chips and shavings, pressing them in gently.  Makes 1 cake.

COLD PORK AND PASTA SALAD

1-1/2 cups sour cream
2/3 cup mayonnaise
1 Tbsp Dijon mustard
1 Tbsp molasses
1 Tbsp cider vinegar
1/2 tsp salt (or more, to taste)
16 ounces of pasta
grilled pork strips
veggies (of your choice)
red, green and/or yellow pepper, chopped
peas or broccoli
carrot slices
1 cup finely diced red onion

Cut the grilled pork steak into bite size pieces. Set aside. Bring your pasta pot of water to boil, add salt, and if you are using broccoli or carrots, parboil them for a few seconds--just long enough to take off the raw taste.  Skim the pieces out and refresh under cold water. Drain in a colander.

Cook the pasta until al dente. While it is cooking, mix the dressing together. Drain the pasta, add the veggies and the meat and the dressing. Toss to combine well and refrigerate. It seems like too much dressing, but the pasta does absorb it.

CRAB CAKES
Yield: 4 Servings

1 lb crabmeat
1 tsp Worcestershire sauce
2 tbsp mayonnaise
1 egg, beaten
1/4 cup cracker meal
1/8 tsp garlic (to taste)
1 Pinch cayenne pepper

Combine all ingredients and form into small cakes. Sauté in butter. Serve hot with tarragon sauce.

CRAN-DANDY COOLER
A carbonated cranberry and pineapple refreshing cooler.
Servings: 8

2 cups cranberry juice
1 cup pineapple juice
1 cup orange juice
1 (4 ounce) jar maraschino cherries
2 tablespoons lemon juice
1 (12 fluid ounce) can or bottle ginger ale
1 orange, sliced in rounds

In a gallon pitcher combine cranberry juice, pineapple juice, orange juice, cherry juice and lemon juice. Just before serving, slowly add ginger ale; stir to blend. Serve over ice in cups or glasses. Garnish with cherry and orange slices.

CRAZY CAKE    

1 2/3 cups all purpose flour
1 cup brown sugar, packed
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup vegetable oil
1 tsp. vinegar
1/2 tsp. vanilla
Confectioners' sugar, optional

Preheat oven to 350 degrees.  Mix flour, brown sugar, cocoa, baking soda, and salt in bowl with fork.  Stir in water, oil, vinegar and vanilla completely.  Pour into ungreased 8-inch square pan.  Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.  Dust with confectioners' sugar, if desired. 

Note:  cake can be mixed in pan if desired.

Variations:
Applesauce:  Omit cocoa and vanilla.  Stir 1 1/2 tsp. allspice into flour mixture.  Reduce water to 1/2 cup and stir in 1/2 cup applesauce.

Maple nut:  Omit cocoa and vanilla.  Stir 1/2 cup chopped walnuts into the flour mixture.  Stir in 1/2 tsp. maple extract with the water.

Double chocolate:  Sprinkle 1/2 cup semisweet chocolate chips over batter in pan.

Chocolate chip:  Omit cocoa and vanilla.  Stir 1/3 cup chopped walnuts into
flour mixture.  Sprinkle 1/3 cup mini chocolate chips over batter in pan.

Maple Seven Minute Frosting

2 egg whites
1/2 cup granulated sugar
1/2 cup maple syrup
1/8 teaspoon salt

Combine all ingredients in the top of a double boiler.  Beat with hand mixer until frothy. Place over boiling water and beat until stiff peaks form, 3 to 4 minutes. Remove from heat , beat 1 minute longer. spread over top and sides of cake.

CREAMED PEAS AND ONIONS

1 Tbsp (15 ml) butter
1 Tbsp (15 ml) all-purpose flour
3/4 cup (180 ml) heavy cream, half and half, or milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
3 cups (750 ml) frozen peas, cooked per the package directions and drained
1 cup (250 ml) frozen pearl onions, cooked per the package directions & drained
Freshly grated Parmesan cheese for garnish (optional)

Heat the butter in a saucepan over moderate heat and stir in the flour.  Cook for 3 minutes, stirring frequently, and whisk in the cream.  Bring to a boil, stirring frequently, and season with salt, pepper, and nutmeg.  Stir in the cooked peas and onions and garnish with grated Parmesan if desired.  Serves 4 to 6.
 DAIQUIRI CHEESECAKE

Crust:                        
1 1/2  package graham crackers -- crushed
    6  tablespoons  butter -- melted
  1/3  cup sugar

Filling:                        
 24 ounces cream cheese -- softened
   5 jumbo eggs -- separated
2/3  cup sugar
  2  envelopes unflavored gelatin
1/2  cup light rum
2/3  cup fresh lime juice
1 1/2  teaspoon fresh grated lime peel
1 1/2  teaspoon fresh grated lemon peel
1 pint  whipping cream
1/2  cup powdered sugar

Mix crust ingredients and pat into bottom of spring-form pan. Bake at 350~F
for 10 minutes. Soften gelatin in small saucepan with 3/4 cup water. Stir
egg yolks into sugar. Add to gelatin mixture with lime juice, rum and rinds
and cook over med. heat . stirring constantly until mixture thickens and
bubbles. Cool.

Beat cheese in large bowl until light and fluffy.

Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks
form. Add powdered sugar and continue beating until stiff peaks form. Fold
into cheese mixture. Whip cream and fold into cheese mixture. Pour into
crust and refrigerated several hours or overnight.  Yield: 12 servings.

DRIED BEEF CHEESE SPREAD

2 8-oz. packages cream cheese, softened
1 8-oz. can crushed pineapple, drained
2 cups sharp cheddar cheese, shredded
1 jar (2 and 1/2 oz.) dried beef, minced
1/4 cup green onions, chopped
1/4 tsp. seasoned salt

Combine all ingredients and mix well. Place in a serving bowl and serve with fresh raw vegetables and/or crackers.

DUTCH APRICOT CAKE
(Holländsk aprikostårta) Serves 8

Pie dough:
1 1/2 cups flour
5 oz butter or margarine
3 tbsp water

Filling:
2/3 cup apricot jam or marmalade
5 oz almond paste
5 oz room-tempered butter or margarine
4 eggs
good 1/3 cup flour
grated peel from 1 lemon

Icing:
good 1/3 cup apricot jam or marmalade
2 tbsp brandy, whisky, or apricot liqueur

Pastry: Using a pastry blender or two knives, blend the fat into the flour. Gradually add the water (ice cold water is best) and shape to a dough. Chill while you make the filling.

Filling: Coarsely grate the almond paste and beat until smooth, together with the room-tempered fat. Add one egg at a time while beating continuously. Last, mix in flour and lemon peel. Heat the oven to 400F.

Roll out the dough to a thin plate on a floured work surface, approx 1/5" thick. Roll the dough onto the pin, and put into the pie plate , making sure it covers the edges well. Spread out 2/3 - good 3/4 cup softly stirred apricot jam or marmalade over the bottom of the dough.

Knead together remaining dough, roll it out and cut in stripes. Fill the dish with almond mixture and put the stripes in a decorative lattice-work pattern on top. Bake on the lowest shelf of the oven for about 25 minutes.

Stir good 1/3 cup apricot jam or marmalade with 1 - 2 tbsp brandy, whisky or
liqueur. When the cake is cold, brush this mixture over it and it's ready to serve.

ETHIOPIAN HONEY BREAD

1 pkg. active dry yeast
1 egg
1 tbsp. ground coriander
1/4 tsp. cloves
1 cup lukewarm milk
4 tbsp. plus 2 tbsp. melted butter
1/4 cup water (lukewarm)
1/2 cup honey
1/2 tsp. cinnamon
1 1/2 tsp. salt
4 to 4 1/2 cup flour

Dissolve yeast in warm water. Combine egg, honey, coriander, cinnamon, cloves and salt. Mix together. Add yeast mixture and milk and 4 tablespoons butter. Beat until well blended. Stir in flour; 1/2 cup at a time, using only enough to make dough a soft ball. If dough is sticky, rub hands with melted butter. Knead for 5 minutes. Shape unto ball and place in large lightly buttered bowl and let rise an hour. Knead another 2 minutes and make a ball and push into buttered round
casserole dish. Let rise until double. Preheat oven to 300 degrees. Bake bread 50 to 60 minutes.

EXOTIC EGG DIP

4 hard-cooked eggs
2 tsp. dry herb salad dressing mix
2 tsp. onion, grated
1/4 tsp. Worcestershire sauce
1/2 cup sour cream

Reserve one egg yolk for garnish. Chop remaining eggs finely. Combine all ingredients, blending well. Spoon into bowl. Sieve egg yolk and spoon over top. Serve with crackers and chips. Makes 1 cup.

FAMOUS POT ROAST
(Mrs. Arnow’s--kosher for Passover)

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

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

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

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

Serving Suggestions:

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

FROG'S LEGS PERSILLE

12-24 pairs of frog's legs (allow 3 to 4 per person, depending on size)
Salt and freshly ground pepper to taste
4 Tbsp (60 ml) butter
1 head garlic, peeled (about 15 cloves)
1 cup (250 ml) packed parsley
1/2 cup (125 ml) dry white wine
Lemon wedges for garnish

Season the frog's legs with salt and pepper.  Heat the butter in a large skillet over high heat and brown the frog's legs on both sides, working in batches of 4 to 5 pairs of legs at a time.  Meanwhile, finely chop the garlic and parsley together.  Return all the frog's legs to the skillet and sprinkle with the garlic and parsley mixture. Add the wine and simmer covered over low heat for 20 minutes, or bake
covered in a preheated 350F (180C) oven for 20 minutes.  Garnish with lemon wedges.  Serves 4 to 6.

FRUITY TAPIOCA

2 3-oz. packages tapioca pudding
2 cups orange juice
3/4 cup pineapple juice
1 can chunk pineapple, with juice
1 cup seedless or seeded tangerine sections
1 cup seedless green grapes
2 cups sliced bananas
3/4 cup whipped topping

Cook tapioca pudding then mix with orange and pineapple juice. Let it cool. Add remaining ingredients and refrigerate for several hours. This dessert is light and tasty.

GARLIC PARMESAN ORZO

1 cup uncooked orzo
1/4 cup butter
2 Tablespoon milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup freshly grated Parmesan cheese
1 Tablespoon fresh parsley

Cook orzo according to package directions. While orzo is cooking, melt butter in 10-inch skillet over medium-high heat.

Add garlic and sauté until light brown. Drain cooked orzo; stir in butter mixture, milk, salt, pepper, cheese and parsley. Heat through.

GLAZED CARROTS WITH WALNUTS

6 cups carrot -- peeled and sliced diagonally
1/4 cup unsalted butter
1 cup chicken broth
3 tablespoons sugar
1/2 cup walnut -- chopped
Salt and pepper -- to taste

In a wide sauté pan over high heat, combine the butter, carrots, broth and sugar. Bring to a boil, and then reduce the heat to medium-low.

Simmer, uncovered, until the carrots are tender and the pan juices are reduced to a syrupy glaze, about 8 to 10 minutes. Stir in the walnuts, salt and pepper, and serve immediately.

HAWAIIAN CHICKEN KABOBS

3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
8 skinless, boneless chicken breast halves
1 (20 ounce) can pineapple chunks, drained

To Marinate: In a nonporous glass dish or bowl combine the soy sauce, brown sugar, sherry, oil, ginger and garlic powder; mix together. Add the chicken and pineapple, toss to coat and refrigerate to marinate for at least 2 hours.

Preheat grill to medium high heat, and lightly oil the grate. Alternate marinated chicken and pineapple on skewers; grill over medium high heat for 15 to 20 minutes, turning halfway through.

HIDDEN VALLEY RANCH BUTTERMILK DRESSING

                        Mix:
 15 squares  saltine crackers
  2  cup  dry parsley -- minced
1/2 cup dry minced onions
  2  tbsp.  dry dill weed
1/4 cup  onion salt
1/4 cup  garlic salt
1/4 cup  onion powder
1/4 cup  garlic powder

To use as dressing:
1 tbsp dry mix
1 cup mayonnaise
1 cup buttermilk.

Put crackers through blender on high speed until powdered.  Add parsley, minced onion and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into a container with a tight fitting lid. You can store this dry mixture at room temperature for up to 1 year.

To mix dressing, whisk until smooth, chill to thicken.

JAMAICAN JERK PORK CHOPS WITH COCONUT RICE
BLACK BEANS, & PLANTAINS

4-8 pork chops
purchased Jamaican jerk marinade
long grain rice
coconut milk (amount depends on the amount of rice)
salt to taste
canned black beans
cilantro leaves (optional)
plantain bananas (brown not black), peeled & 1/4" slices
Pam cooking spray

Marinate pork chops overnight with 1/2 to 2/3 of the marinade.

The next day, cook the rice 1st by following the directions on the package by substituting coconut milk for water. You might want to add some salt before cooking the rice.

Preheat your grill to a smoking point and cook the pork chops. Brush on the remaining sauce after removing from the grill while they're still hot. The heat from the pork should be enough to warm up the sauce.

Preheat a non-stick pan to medium, spray with Pam and cook the plantains. BE CAREFUL NOT TO BURN! You just want to caramelize it.

Microwave the black beans and serve as is, or add some fresh cilantro leaves (optional).

Serve on each plate a pork chop, a mound of rice, some black beans, and 2-3 slices of plantains.

JASMINE RICE

2 cups jasmine rice
3 cups cold water

Rinse and drain rice in cold water to remove starch and impurities. Place drained rice and the cold water in a heavy saucepan.

Bring the water to a rolling boil, uncovered, over high heat.

Stir, reduce the heat to low, cover the pan tightly, and cook for 20 minutes. Remove the covered pan from the heat and let stand 10 minutes without removing the lid.

Remove the lid and fluff the rice gently with a fork. This rice can also be cooked in a microwave rice cooker/steamer.

Serve hot with the chicken and vegetables over the top.

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) barbecue 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. 8 servings.

LATTICE-TOP BLUEBERRY PIE
One 9-inch pie

pastry for a double-crust pie
5 cups fresh blueberries or 1 package (20 ounces) frozen blueberries, thawed
1 cup sugar
1/4 cup all-purpose flour *
1/4 teaspoon salt
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 tablespoons butter or margarine

Preheat oven to 400ºF.

Divide pastry almost in half. Roll larger half to a 13-inch circle on a lightly floured surface. Line a 9-inch pie plate with pastry. Trim edge to 1/2 inch beyond rim of pie plate.

Rinse and drain blueberries; put into a bowl. Add sugar, flour, salt, and lemon peel; toss lightly. Turn into the unbaked pie shell. Drizzle lemon juice over filling; dot with butter.

Roll out remaining pastry; cut into strips about 1/2 inch wide. Place 4 to 5 stripe across filling in pie plate. Angle 4 to 5 strips across first ones. Weave strips in crisscross fashion to form lattice top. Trim ends. Fold trimmed edge of lower crust over ends of strips. Seal and flute. Bake at 400ºF for 40 minutes until crust is golden. Cool on a rack.

Serve with scoops of ice cream or dollops of whipped cream, if desired.

*If using frozen blueberries, increase flour to 1/3 cup.

LEMON BLUEBERRY BREAD

1 pkg. Duncan Hines Bakery Style Blueberry Muffin mix
2 tbsp. poppy seeds
1 egg
3/4 cup water
1 tbsp. grated lemon peel

glaze:
1/2 cup confectioners' sugar
1 tbsp. lemon juice

Rinse blueberries and drain. Empty muffin mix into bowl. Add poppy seeds; stir to combine and break up any lumps. Add egg and water; stir until moistened. Fold in blueberries and lemon peel. Pour into 8"x4" loaf pan. Sprinkle topping from muffin mix over batter. Bake at 350 degrees for 57 to 62 minutes. Cool 10 minutes. Loosen loaf from pan. Lay foil over top when removing to keep topping intact. Turn right side up and cool completely. Combine glaze ingredients. Drizzle over loaf.

LEMON LOAF

1/2 cup shortening
1 cup sugar
2 eggs
grated rind of 1 lemon
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk

Cream shortening; beat in sugar gradually. Add eggs, beating well; stir in rind. Mix flour, salt and baking powder together. Blend in dry ingredients alternately with milk, mixing well. Bake in a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan in a moderate oven (350F) 50 - 60 minutes. Remove from oven. Mix lemon juice and sugar and spread over top immediately. Let cool 10 minutes; remove from pan and cool completely before slicing.

LOW-FAT MEATLOAF
Serving Size: 6

3/4 pound ground turkey
3/4 pound lean ground beef
1 1/2 medium onion -- finely chopped
1/2 cup fresh breadcrumbs
1 tablespoon tomato puree
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
1/4 teaspoon Worcestershire sauce
2 egg white
2 cloves garlic - pressed

Procedure:

Heat oven to 375*F.

Spray loaf pan with nonstick cooking spray.

Mix all ingredients using a wooden spoon. Do not squeeze meat. (You can chop onion with food processor, and make breadcrumbs in the processor or blender).

Pack evenly in pan. Turn out onto a foil or parchment lined baking sheet. Bake about one hour until no longer pink in center and meat thermometer registers 155*F. Cool before slicing.

MACARONI CHEESE
Serves 6.

300g macaroni pasta (3/4 pound)
4 bacon rashers or 200g ham, chopped
2 Tbsp (50g) butter
1/3 cup (50g) plain flour
1 litre (4 cups) milk
1 cup (125g) coarsely grated cheddar cheese
1/2 cup (40g) finely grated pecorino cheese (Italian sheep’s milk cheese)
1 1/2 tablespoons wholegrain mustard
1/2 cup (35g) stale breadcrumbs
30g butter, chopped extra (for topping)

Cook the pasta in a large pan of boiling water, uncovered, until just tender; drain. Preheat the oven to moderately hot (200°C).

Meanwhile, cook the bacon in a medium pan, stirring, until the bacon is crisp; drain on absorbent paper.1. Cook the pasta in a large pan of boiling water, uncovered, until just tender; drain. Preheat the oven to moderately hot 350 F. (200°C).

Melt the butter in the same pan; add the flour and cook, stirring, for 1 minute. Gradually stir in the milk; stir until the sauce boils and thickens.

Cool for 2 minutes then stir in the cheeses and mustard.

Combine the pasta and sauce in a large bowl; transfer the pasta mixture to an oiled deep 2 litre (8 cup) capacity ovenproof dish. Top with the breadcrumbs, dot with extra butter.

Bake, uncovered, in a moderately hot oven for about 30 minutes or until the top is browned.

Notes: Suitable to freeze. Not suitable to microwave. You can substitute cheeses of your choice such as Gruyere, parmesan, Swiss or Romano.

MATZAH BREI

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

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

  MONTEREY SPAGHETTI CASSEROLE

   4 oz  spaghetti, broken into 2-in-pieces
   2 cups Monterey jack cheese, shredded
10 oz chopped spinach -- thawed and drained
   1 egg
   1 cup sour cream
   1 can French-fried onions -- 2.8oz, divided
1/4 cup parmesan cheese, grated
1/4 tsp  garlic powder

Cook spaghetti. Meanwhile, beat egg in medium bowl. Add sour cream, parmesan cheese and garlic powder.

Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and
half of the onions. Pour into a greased 2-quart baking dish.

Cover and bake at 350F for 30 minutes or until heated through. Top with
remaining onions; return to the oven uncovered for 5 minutes or until onions
are golden brown.  Yield: 6 servings.

MUSHROOM-ALMOND RICE

1 cup wild rice, uncooked
2 cups chicken broth
2/3 cup fresh mushrooms, sliced
1/4 cup sliced almonds
1 Tbsp. butter

Combine all ingredients in a saucepan and simmer covered over medium heat until all liquid is absorbed by the rice, usually about 25 - 30 minutes.

NANAIMO BARS
Note: This recipe calls for an uncooked egg.  If salmonella contamination is a concern in your area, please use a pasteurized egg or egg substitute. Makes 36

For the base:
1 egg
2 oz (2 squares, 56 g) semi-sweet chocolate, melted
2 cups (500 ml) graham cracker crumbs
1 cup (250 ml) shredded coconut
1/2 cup (125 ml) butter at room temperature
1/2 cup (125 ml) finely chopped walnuts (optional)
2 Tbsp (30 ml) sugar
1 tsp (5 ml) vanilla extract

Combine all ingredients and press into a 9-inch (23 cm) square pan. Chill.

For the filling:
1/4 cup (60 ml) butter at room temperature
3 Tbsp (45 ml) milk
2 Tbsp (30 ml) instant vanilla pudding
or 2 Tbsp (30 ml) cornstarch (cornflour) and a drop of yellow food coloring
2 cups (500 ml) powdered (confectioner's) sugar

Whisk together the butter, milk, and instant pudding.  Blend in the powdered sugar and spread over base.  Chill at least 15 minutes.

For the glaze:
4 oz (4 squares, 112 g) semi-sweet chocolate, melted
1 Tbsp (15 ml) butter at room temperature

Combine chocolate and butter and stir until combined.  Spread over the custard layer and chill.  Cut into 1 1/2 inches (4 cm) squares and serve chilled. 

OLD FASHIONED RICE PUDDING

2/3 cup uncooked regular rice
2 eggs or 4 egg yolks
1/2 cup raisins
1/2 tsp. vanilla or
1 Tbsp. grated orange peel
1/4 tsp. salt
1 1/3 cups water
1/2 cup sugar
2 cups milk
ground nutmeg

Heat rice and water to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes. (Do not lift cover or stir.) All water should be absorbed.

Heat oven to 325 degrees.

Beat eggs in ungreased 1 1/2 quart casserole. Stir in sugar, raisins, milk, vanilla, salt and hot rice; sprinkle with nutmeg. Bake uncovered, stirring occasionally, until knife inserted halfway between center and edges comes out clean, 50 to 60 minutes. Serve warm or cold and, if desired, with cream. Refrigerate any remaining pudding immediately.

Bread-Nut Rice Pudding: Stir in 1 cup finely chopped nuts with the
raisins. Butter casserole; sprinkle bottom and sides with finely chopped
bread crumbs

ONION SOUP

2 tbsp butter or margarine
1/2 cup sliced and diced onions, red, white, whatever kind you like
1 clove garlic, crushed & sliced
drippings from 1 slice pork or turkey bacon, if desired
1 can 10 3/4 oz. beef broth

Sauté onion and garlic in butter or margarine (and bacon drippings, if desired)
for about 5 minutes or until golden. do not let the onions or garlic get too brown.  add beef broth, heat through, about 20 minutes, or up to 1/2 hour if covered.  Some people like to top the soup  with a diagonally sliced 1/2 " piece of Italian or French bread or baguette.  You may cover each bowl of soup with the bread and some mozzarella or other shredded cheese, then place it under the broiler for about 3 minutes. 

PAPAYA AND SHRIMP SOUP

1 and 1/2 cups Aromatic Broth (recipe follows this one)
12 medium shrimp
1 large ripe papaya
1/2 cup Sauternes or other sweet wine
Sea salt
Freshly ground pepper
Mint

Bring the aromatic broth to a boil over high heat and add the shrimp. When the broth boils again, remove the pan from the heat and set aside allowing the shrimp to remain in the broth. Allow the broth to cool. May be prepared several hours ahead.

Peel, split, and remove seeds from the papaya. Cut the papaya sections in half and set aside ¼ of the papaya to garnish the plate just before serving.

Place the Sauternes in a small pot, bring to a boil over high heat, and reduce by half. Allow to cool.

Cut the prepared papaya, 3/4 of the fruit, into large pieces and place in a food processor. Purée the fruit. Add the cooled Sauternes and process for 2-3 seconds to mix thoroughly.

Taste and add a pinch of salt and pepper, if necessary.

Divide the puréed papaya between two serving plates.

Peel the cooled shrimp and divide between the two serving plates. Slice the reserved 1/4 papaya into 4-6 thin slices and place among the shrimp.

Garnish the plates with fresh mint leaves or cilantro. Prepare ahead and serve lightly chilled.

Variation: Prepare with ripe cantaloupe and season with uncooked port wine.

Aromatic Broth (also on disk 396)
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.

PIQUANT ASPARAGUS SALAD
Best if marinated at least 12 hours.

3 to 4 lbs asparagus, steamed
3 tablespoons tarragon vinegar
3 tablespoons cider vinegar
3/4 cup salad oil
1/4 teaspoon sugar
1/4 cup sweet pickle relish
1 tablespoon chopped fresh parsley
1 tablespoon chopped chives
3 eggs, hard-boiled, sliced

Arrange asparagus on serving platter. Mix together all remaining ingredients except egg slices; pour over asparagus. Decorate platter with egg slices just before serving. Serves 8

PLANET HOLLYWOOD CAP'N CRUNCH CHICKEN
Serving Size: 8

2 cups Cap'n Crunch cereal
1 1/2 cups Corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 pounds chicken breast -- cut in 1oz. tenders
vegetable oil -- for frying
Creole mustard sauce -- (separate recipe)

Coarsely grind or crush the Cap'n Crunch and Corn flakes. Set aside. Beat the egg with the milk. Set aside.

Stir together the flour, onion and garlic powders and black pepper. Set aside.

Dip the chicken pieces into the seasoned flour. Move around to coat well, and then shake off excess flour.

Dip into the egg wash, coating well, then dip into the Cap'n Crunch/Corn flakes mixture, coating well.

Heat oil in a large heavy skillet to 325°F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked: 3 to 5 minutes depending on the size of the tenders.

Drain and serve immediately with Creole mustard sauce.

PLANET HOLLYWOOD CREOLE MUSTARD SAUCE

1 cup mayonnaise
1/4 cup Creole style mustard* -- or Dijon mustard
1 tablespoon yellow mustard
1 tablespoon horseradish
1/2 teaspoon cider vinegar
1 dash Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon green onions -- sliced in 1/4" pieces
1 tablespoon garlic -- crushed
1 teaspoon chopped green bell pepper -- (fine)
1 teaspoon finely chopped celery
1 teaspoon finely chopped onion

NOTE: *(available in some supermarkets and specialty stores; if not, Dijon can substitute.)

Mix all ingredients together thoroughly. I put everything in my food processor and pulse.

PORK MEDALLIONS AU POIVRE

1 pound pork tenderloin
1 tablespoon coarsely ground pepper
1 tablespoon olive oil
1/2 cup red wine
1 teaspoon tomato paste
1/2 cup nonfat lower-sodium chicken broth
2 teaspoons country-style Dijon mustard

Preheat the oven to 450 degrees. Cut the tenderloin across on the diagonal into 1/2 inch thick slices. Sprinkle the pork medallions with the pepper. Heat the oil in a large ovenproof skillet over medium-high. Add the pork and cook for 2 minutes on each side, or until the slices are seared to a golden brown. Transfer the skillet
to the oven and roast for 9 to 11 minutes, or until the pork is cooked through to an internal temperature of 140 degrees. Transfer the medallions to a plate and cover them loosely. Return the skillet to the stove and stir in the wine, tomato paste, broth and mustard together over medium-high heat. Cook, stirring, for 2 to 4 minutes, or until the sauce is slightly thickened. Season to taste with salt.
Pour over pork. Makes 4 servings.

As a side dish, wilt spinach with just the water clinging to its leaves from rinsing. Drain and toss with reduced-fat sour cream and grated Parmesan cheese. Also You can cook orzo pasta according to package instructions, toss with lemon juice, olive oil and fresh chopped parsley.

POTATO ROLLS

4 cups all-purpose flour
1 tsp. salt
2 Tbsp. baking powder
1 cup butter, cut into pieces
1 cup cooked, mashed potato
1 cup buttermilk
1 Tbsp. sugar

Combine flour, salt and baking powder. Add butter and mix until crumbly. Add remaining ingredients and mix well. Place dough on a floured surface and roll out to 1/2 inch thick. Cut rolls with round cookie cutter and place on a greased cookie sheet. Bake at 400 degrees for about 15 minutes or until lightly browned. These go great with the main course.

QUICHE

8 ounces bacon
1 (9 inch) unbaked 9 inch pie crust
2 cups sharp Cheddar cheese, shredded
1 cup shredded Monterey Jack cheese
3 tablespoons all-purpose flour
5 eggs, lightly beaten
1 1/2 cups half-and-half
1/2 cup diced onion
1 (4 ounce) can diced green chili peppers, drained
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Place crust in a 9 inch glass pie plate. Sprinkle bacon inside of crust. In a small bowl, combine Cheddar cheese, Monterey jack cheese and flour. In a separate bowl, beat together eggs, cream, onion and green chilies. Add cheese mixture; stir well. Pour mixture into pie crust.

Bake in preheated oven for 60 to 70 minutes, until set. Let stand 10 minutes before serving. Serves 8.

RATATOUILLE

2 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
3 cups eggplant, chopped
3 cups zucchini, chopped
3 tomatoes, chopped
1/2 cup parsley, chopped
1 cup water
Salt and pepper
1 pound penne pasta
1 cup Parmesan cheese, grated

Heat olive oil in large pot. Cook onion and garlic in olive oil until tender. Add eggplant and simmer for 10 minutes. Add zucchini, tomatoes, parsley and about 1 cup of water.
Salt and pepper to taste. Simmer on low/medium heat for about 30 minutes until vegetables are tender, stirring frequently. You may need to add just a little more water as the dish cooks down. Meanwhile cook pasta according to package directions until just al dente. Drain pasta and spoon into bowls. Spoon ratatouille over pasta and sprinkle on cheese.

RED PEPPER SWORDFISH

6 swordfish steaks (each about lb. and 1 inch thick.)
1 large sweet red pepper
2 lemons
3 tbs. fresh oregano
1 cup olive oil
1 tsp. salt
tsp. fresh ground black pepper
dry white wine

Remove seeds and ribs from pepper and cut into inch cubes. Put in a bowl and mix well with the juice of the two lemons, the olive oil, salt, pepper, and the oregano. Heat broiler and pour wine to a depth of 1/8 inch in a broiler pan. Lay swordfish steaks in wine and broil for 3 minutes.

Pour the seasoned lemon, oil and oregano mixture over the fish and cook for 3 to 4 minutes more (until fish is cooked through and lightly browned.) Immediately transfer fish to a warmed serving dish. You may need to reduce the sauce slightly by boiling vigorously and stirring for 2 minutes more. Pour sauce over fish and serve. Serves 6.

ROAST PORK LOIN WITH RHUBARB
SAUCE AND ONION RELISH
Serves: 4

For the onion relish:
1 large yellow onion
1 large red onion
1 1/2 teaspoons olive oil
1/4 teaspoon salt
freshly ground black pepper
1/4 cup balsamic vinegar

For the roast pork loin:
1 boneless pork loin, about 1 3/4 pounds
salt to taste
freshly ground black pepper
2 teaspoons minced, fresh herbs (thyme, rosemary or tarragon)
2/3 cup dry white wine

For the rhubarb sauce:
3/4 cup rhubarb sliced, 1/4" thick
1/4 cup sugar
1/4 cup water

For the onion relish: Preheat the grill to medium-high heat. Peel and slice the onions 1/2" thick. Rub the onion slices (trying to keep them intact) with the olive oil and sprinkle with salt and pepper. Grill the onions until they are lightly charred and cooked through, about 3 to 4 minutes per side. When the onions are cool enough to handle, chop them roughly and put then in a bowl. Add the balsamic
vinegar. (This can be stored in the refrigerator for up to 1 week.)

For the roast pork loin: Preheat the oven to 350°F. Place the pork loin in a roasting pan and sprinkle with the herbs, salt and pepper. Pour the wine into the bottom of the pan and baste occasionally. Roast the pork for about 1 1/2 hours until a meat thermometer reads 160°F. Let the meat rest about 15 minutes before slicing.

For the rhubarb sauce: While the roast is cooking, place all the ingredients for the rhubarb sauce in a pot. Cook, uncovered, over medium heat until the rhubarb is completely soft and falling apart. Keep warm over low heat.

To assemble, place about 1/4 cup of onion relish in the center of a warmed plate. Place several slices of pork on the onions and top with rhubarb sauce.
ROSE BERRY TORTONI

1 basket berries of your choice -- use the most beautiful ones you can find
3 Tablespoons packed brown sugar
1 Tablespoon Chambord or Crème de Cassis
3 teaspoons rosewater (divided use)
1 cup half and half
1 cup whipping cream
5 egg yolks
1/2 cup sugar
4 oz Italian ladyfingers (savoiardi)

Place berries in a bowl with sugar, liqueur and 1 teaspoon rosewater. Allow to macerate as you prepare the rest of the dessert.

Make a crème anglaise by heating the cream and half and half gently together, either in the microwave or over very low heat.

Mix the egg yolks, sugar and 2 teaspoons rosewater in the top of a double boiler and then place over rapidly boiling water.

Whisk in the hot cream mixture, and stir with a wooden spoon until mixture thickens somewhat. It will still be thin, but will coat your spoon, after about 15 minutes. Set aside to cool. Crush ladyfingers into small chunks.

When custard is cooled, place in ice cream maker along with 2 tsp. of the juice from the berries, and freeze to a soft ice cream.

Working quickly, in small clear glass bowls layer ice cream, crumbs, berries, a drizzle of the berry juice and a final layer of ice cream. Decorate top with a berry and a few drops of juice, and set bowls in the freezer. Remove from freezer 5-10 minutes before serving, to allow ice cream to soften to perfection.

SALAD WITH RADICCHIO, ALMONDS
AND ROASTED SHALLOT VINAIGRETTE

3 oz. baby spinach leaves
1 bunch arugula -- cleaned and coarsely chopped
1 head radicchio -- sliced
1 ripe pear - diced
1/2 cup sliced almonds -- toasted
4 oz. shaved Manchego or fresh Asiago cheese
1 cup shallots -- peeled and sliced
4 cloves garlic -- peeled
2/3 cup olive oil
1/3 cup balsamic vinegar
1 tbsp. soy sauce
1 tbsp. Dijon mustard
1 tsp. honey -- optional
salt and pepper to taste

Place shallots, garlic, and 1/4 cup oil in a small dish and cover tightly with foil. Bake in a 400° oven until soft and golden, about 15-20 minutes.

Let cool, then purée in blender with remaining ingredients.

While the garlic and shallots are roasting, set the almonds in the oven to toast in a cake pan for 5-6 minutes. Watch them carefully so they don't burn.

Toss greens together with dressing, reserving a little dressing.

Divide salad onto plates, top with diced pear, cheese and toasted almonds, then a drizzle of reserved dressing.

SALMON EN PAPILLOTE WITH LEEKS,
FENNEL, AND BRANDIED CURRANTS
Serving Size: 4

1 fennel bulb -- stalks and fronds discarded
2 small leeks -- white parts slivered
2 medium carrots (1/2 lb)
1/2 lb. small red potatoes
1/3 cup currants
1/4 cup brandy
1 teaspoon finely grated fresh lemon zest
2 tablespoons fresh dill -- chopped
2 large garlic cloves -- minced
3 tablespoons extra-virgin olive oil
4 tablespoons white vermouth
4 center-cut salmon fillets -- skinned
1 teaspoon fennel pollen -- optional
Salt and pepper to taste

Preheat oven to 400°F. Place baking sheet in oven to preheat 10 minutes before you are ready to bake the salmon.

Halve fennel bulb lengthwise and sliver. Sliver leeks. Slice potatoes and carrots as thinly as possible. Keep each vegetable separate.

Warm brandy and pour over currants - set aside to soak.

Blanch vegetables in lightly salted boiling water. Blanch the fennel and leeks for 2 minutes then remove from water, blanch the carrots for 1 minute and remove, then the potatoes for 2 minutes.

Transfer vegetables with a slotted spoon to a bowl of ice water after blanching, then drain well.

Drain currants, reserving brandy. Toss fennel, leeks, and carrots with soaked currants, lemon zest, dill, half of garlic, 2 tablespoons olive oil and salt and pepper to taste.

Toss potatoes with remaining oil and garlic and salt and pepper to taste.

Divide potato mixture among centers of parchment squares. Season salmon with fennel pollen, salt and pepper and place on top of potatoes, then top salmon with fennel mixture.

Sprinkle 1 tablespoon of vermouth over each fillet, then drizzle evenly with the reserved brandy.

Fold parchment up like a present, to make a neat package, or gather sides of parchment up over fennel mixture to form a pouch, leaving no openings, and tie tightly with string. Don't wrap the packages too closely, so that they can expand a little with the steam as the fish cooks. Place packages directly on hot baking sheet in oven and cook 20-23 minutes. Cut open each packet and place the opened packet directly on plate. Serve immediately.

SALMON TERIYAKI

1 Tbsp (15 ml) sesame oil
4-6 salmon fillets, about 6 oz (170 g) each
1/4 cup (60 ml) prepared teriyaki sauce
2-3 tsp (10-15 ml) sesame seeds
Lemon wedges for garnish

Heat the sesame oil in a large, heavy skillet (preferably non-stick) until it begins to smoke. Place the salmon fillets in the oil skin side down and remove from the heat immediately. Spoon or brush the teriyaki sauce over the fillets, sprinkle with sesame seeds, and place the skillet in a preheated 350F (180C) oven. Bake for 12 to 15 minutes, until the salmon is firm to the touch. Serve immediately,
garnished with lemon wedges. Serves 4 to 6.

SAUTEED CHICKEN BREASTS WITH CURRY SAUCE

6 4-ounce skinless boneless chicken breast halves
6 tablespoons all purpose flour
3 large egg whites
1 large egg
5 1/2 teaspoons curry powder
1/2 teaspoon salt
5 teaspoons vegetable oil
2 garlic cloves, minced
1 1/2 cups canned low-salt chicken broth

Place chicken breast halves between layers of plastic wrap and pound to 1/4-inch thickness. Place 5 tablespoons flour in pie dish. Whisk egg whites, egg, 4 1/2 teaspoons curry powder and salt in shallow bowl to blend. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Coat 3 chicken breasts with flour, shaking off excess.

Dip into egg mixture. Add to skillet and sauté until cooked through, about 2 minutes per side. Transfer to platter. Repeat with 2 teaspoons oil and remaining chicken. Tent chicken with foil to keep warm.

Heat remaining 1 teaspoon vegetable oil in same skillet over medium-high heat. Add garlic, remaining 1 tablespoon flour and remaining 1 teaspoon curry powder and stir 30 seconds. Gradually whisk in broth. Bring to boil, whisking constantly. Boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. Return chicken to skillet and turn to coat with sauce. Transfer
chicken to platter. Drizzle with any remaining sauce and serve. Serves 6.

SESAME CHICKEN

  4  cups  water -- cold
  2  scallions -- trimmed and cut in half
  1  slice  ginger -- 1/4" thick
3/4 pound  boneless chicken

                        sauce:
  1  tablespoon  light soy sauce
  1  teaspoon  sherry -- or Shao-Hsing wine
  2  teaspoons  sesame oil
1/2 teaspoon  sugar -- or substitute
  2  tablespoons  chicken broth
  1  pinch  white pepper
  2  tablespoons  scallions -- thinly sliced

In a large pot, add the cold water, scallions, and ginger, and bring to a boil, and boil for 2 minutes. Add the chicken, bring to a boil, and boil for 2 minutes. Turn off heat, cover, and allow to cool to room temperature. Remove the chicken from pot, place on a chopping board, and hit smartly with the broad side of cleaver blade. This will break the fabric of the meat. Then with your hands pull the meat apart, shredding it.  Place the shredded chicken in the bowl with the sauce and mix together well.  Add the sliced scallions and mix well again. Reserve.  Dry-roast the sesame seeds (see below). When done, allow to cool, then pour into bowl with the chicken and sauce. Mix well together. Prepare a serving dish by making a border of the shredded lettuce. Then pour the chicken into the center of the dish and serve immediately.

To dry roast:
Heat the wok over high heat for 30 to 45 seconds. Add the seeds and lower the heat to very low. Spread the seeds in a single layer and use a spatula to move them about and turn them over to avoid burning on one side. This process takes about 2 to 3 minutes, or until the seeds turn brown. Turn off the heat, remove the seeds from the wok, and allow them to cool. Seeds can be dry-roasted two to three days in advance of their use. After they cool, place them in a sealed jar.

SESAME-GINGER BARBECUED CHICKEN

1/3  cup sweet-sour sauce
1/4 cup water
3 tablespoons Hoisin sauce
1 1/2 teaspoons sesame seed
1 clove garlic
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1/4 to 1/2 teaspoon Oriental chili sauce or several dashes hot pepper sauce
6 medium skinless, boneless, chicken breast halves

In small saucepan, combine all ingredients except chicken.  Bring to a boil over medium heat, stirring frequently; reduce heat.  Cover and simmer for 3 minutes.  Set aside.

Grill chicken over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once and brushing with sauce during the last 5 minutes of grilling.
Reheat remaining sauce until bubbly and pass with chicken.

SPICY BAKED SHRIMP

1/2 cup olive oil
2 tablespoons Cajun or Creole seasoning
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon honey
1 tablespoon soy sauce
Pinch of cayenne pepper
1 pound uncooked large shrimp, shelled deveined

Combine first 7 ingredients in 9x13 inch baking dish. Add shrimp and toss to coat. Refrigerate one hour. Bake at 450 degrees for about 10 minutes, stirring occasionally. Serves 4.

SPINACH MASHED POTATOES
Serving Size: 6

6 medium baking potatoes -- peeled and quartered
2 teaspoons salt
4 ounces cream cheese
4 tablespoons butter
1/4 cup milk
1 package frozen chopped spinach -- thawed and squeezed dry
Salt and pepper -- to taste

Place peeled, quartered potatoes in a large saucepan. Cover with cool water and add salt. Bring to a boil over high heat.

Turn down to medium-high heat and cook until tender, about 20 minutes.

Drain potatoes well and return to saucepan. Mash potatoes with hand masher. Add the cream cheese, butter, milk and whip with an electric mixer until smooth.

Stir in spinach, salt and pepper.

SPRING VEGETABLE TEMPURA

For the Batter
3/4 cup whole wheat pastry or unbleached white flour
1/4 cup garbanzo flour (or use whole wheat pastry or unbleached white)
2 teaspoons ground or crushed coriander seeds
Pinch of cayenne
1/4 teaspoon ground cumin
3/4 teaspoon sea salt
2 tablespoons safflower, sesame, or vegetable oil
2 eggs, separated
1 cup water

Oil for deep-frying

Mixed Vegetable Tempura
1/2 head broccoli, broken into florets
1/2 small head cauliflower, broken into florets
1 onion, sliced in rings
1 or 2 zucchini, sliced
1 or 2 carrots, sliced or grated
1/2 cup unbleached white flour

Onion Tempura
2 pounds onions, sliced into rings
1/2 cup unbleached flour

Cauliflower Tempura
1 large head cauliflower, broken into florets
1/2 cup unbleached white flour

First make the batter. Combine the flours, salt, spices, oil, egg yolks, and water. Stir together but don’t beat. Let stand for 20 minutes. Then beat the egg whites until fluffy and fold them into the batter.

Blanch the broccoli and cauliflower and drain well.

Toss the vegetables in a bowl with the additional flour. If the carrots are grated, take them up in clumps and dip them in the flour. You will then dip them in the batter to deep-fry them in clumps.

Heat the oil in a wok or deep-fryer to 370F. When the oil is hot, dip the vegetables into the batter, roll them around to coat evenly, and deep-fry a few at a time. They should float to the top and turn a golden brown very quickly. Remove them from the oil with a slotted spoon, allowing excess oil to drip back into the pan, and drain on paper towels. Make sure to let the oil come back up to 370 between batches.

Keep the fritters warm in a low oven. Serve when done with soy sauce. For extra protein, cube a package of firm tofu and press dry, then toss with flour, dip in batter, and fry.

STRAWBERRY JAM - SUGARFREE

4 cups Strawberries, halved
1/2 cup Concentrated white grape juice (simmered down from 1-1/2 cups)
2 1/2 tbsp Lemon juice
1/4 tsp Grated lemon rind
1 1/2 tbsp Unflavored gelatin (1-1/2 envelopes)

Place berries juices and lemon rind in saucepan. Mash berries slightly to release juice. Heat to boiling. Sprinkle with unflavored gelatin. Remove from heat, skim and pack into hot jars with hot lids. Cool to room temperature before freezing. Because this is stored in the freezer, you may use any airtight, leak-proof freezer container for storage, even plastic containers. Tastes better if allowed to sit for a week. You can freeze it for up to 6 months.

SWEET AND SOUR PORK TENDERLOIN

1 and 1/2 to 2 pound pork tenderloin

Marinade:
1/4 cup brown sugar
1/4 cup cider vinegar
1 tsp. honey
1 tsp. chili powder
1 tsp. ground cumin
4 cloves garlic, minced
2 Tbsp. dry sherry (optional)
1/4 cup soy sauce

Combine marinade and pour over pork. Marinate overnight in the refrigerator. Remove from the marinade and grill over medium-hot coals until done (about 20 - 25 minutes depending on size of tenderloin).

VERY SPECIAL POOR BOYS

2 tbsp. butter
4 hot dogs, cut into 1/2" slices
1 onion, chopped
1 green or red bell pepper, chopped
1 tbs. flour
1 loaf of French bread, cut in half lengthwise
1 tsp. seasoned salt
2-/12 cups washed and drained sauerkraut
1-1/2 cups grated America cheese, cheddar, or pepper-jack
cheese or a mixture of cheese

Melt the butter in a pan. Add the hot dogs, onions, and green pepper. Over medium heat, cook for about 10-12 minutes, stirring occasionally. Add the flour and seasoned salt to the pan. Lower the heat to low and stir until everything
is well blended. Continue stirring until mixture thickens. Add the sauerkraut and cheese to pan. Continue stirring over low heat until the cheese melts. Wrap foil around the French bread, leaving the top open. Remove the top half and spoon your mixture onto the bottom portion of the French bread. Bake in oven (350) for 20-25 minutes. Remove and place top half of bread over mixture. Cut into serving pieces and serve.

VINAIGRETTE DRESSING
Makes 1/2 cup

1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon finely minced onion
1/2 teaspoon finely minced shallots
1/2 teaspoon finely minced garlic
1/2 teaspoon Dijon-style mustard
1/2 teaspoon dry mustard
1 drop Tabasco sauce
1/2 teaspoon chopped fresh tarragon
Sea salt
Freshly ground pepper to taste
1/2 cup olive oil

Combine all the ingredients, except the oil, in a small bowl and beat together with a whisk until they are well blended. Gradually beat in the oil. Taste and adjust seasonings.

Variation: Add fresh herbs, such as parsley and chives to taste. The vinaigrette naturally separates; be sure to shake well before using.

Different brands of mustards, vinegars and herbs will alter the final product. Adjust according to your preference.

WHITE CHOCOLATE COOKIES

1/2 cup butter, softened
1/2 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 and 1/2 cups all-purpose flour
1 tsp. baking soda
Pinch of salt
1 tsp. vanilla
1 12-oz. package white chocolate morsels

Cream together butter, shortening and sugars, add egg and mix well. Slowly add flour, baking soda and salt and continue mixing. Stir in vanilla and chocolate morsels. Drop rounded teaspoonfuls onto a lightly greased baking sheet and bake at 350 degrees for 12 - 14 minutes.

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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