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).



30 MINUTE BREAD
ANTIPASTO BOWL
ARIZONA DOG
BANANA BARS
BANANA-COCONUT APPLE CRISP
BARBECUED PORK
BARLEY NUGGET PIE CRUST
BLUEBERRY TEA BREAD
BULL'S-EYE® ORIGINAL BBQ SAUCE
BUTTERSCOTCH CHEESECAKE WITH CHOCOLATE DRIZZLE
CALIFORNIA DOG
CARROT FETTUCCINE
CARROT SOUFFLÉ
CHEESECAKE SUPREME WITH BLACKBERRY SAUCE
CHICAGO DOG
CHICKEN A LA KING
CHILAQUILE CASSEROLE I
CHILAQUILE CASSEROLE II
CHOCOLATE CHIP CHERRY PIE
CITRUS SPINACH SALAD
CLASSIC CRUMB CAKE
COOKIE CRUMB CRUST MIX
CRUMB TOPPING FOR DESSERTS OR CASSEROLES
CUBAN FISH SOUP
ENGLISH STYLE FISH AND CHIPS
ENGLISH TRIFLE
FAJITA DOGS
FIG-STRAWBERRY JAM
FRENCH BREAD
GAMBERI CON ASPARAGI
GAZPACHO SALAD
GINGERBREAD
GRILLING AND SERVING VEGGIES
HOMEMADE SHAKE AND BAKE
HONEY INFORMATION
HOT DOGS WITH PIZZA SAUCE
INJECTIBLE TURKEY MARINADE
IRON IN FOOD-INFORMATION
JALAPEÑO CHILI POPPERS
JALAPEÑO JELLY
KAHLUA FUDGE TRIFLE
LAMB ENCHILADAS
LAYERED BLACK BEAN SALAD
LENTIL VEGETABLE SALAD

MARINATED EYE ROUND STEAKS
NEW YORK CITY DOGS
NUTTY PASTA
ORANGE MARMALADE MICROWAVE
PASTA SOUP MIX IN A JAR
PEACH STONE JELLY
PEACHY GELATIN JAM
PINEAPPLE CASSEROLE
PLUM PEAR JAM
POPPYSEED CHICKEN
QUICK CHILI PASTA
SESAME CHICKEN WITH BROCCOLI AND SNOW PEAS
SOUTHERN CHESS PIE
SPAGHETTINI COL ERBI E POMODORO
SPICY HONEY-MUSTARD GLAZED PORK RIBS
STRAWBERRIES ROMANOFF
STRAWBERRY BARBECUE SAUCE
SUMMER PATIO PARTY SALAD
SWEET POTATO CASSEROLE
TACO SOUP
TEXAS DOGS
TORTA DI CAROTE
VANILLA BEAN ICE CREAM
ZUCCHINI SPREAD
ZUPPA DI CECI E SPINACI





30 MINUTE BREAD

1 1/8 cup warm water (110 F)
1/3 cup oil
1/2 tsp. Salt (optional)
1/4 cup sugar
2 packages dry yeast
1 large egg (beaten)
4 cups all purpose flour

Combine water, oil, sugar, and yeast.  Let rest 15 minutes.  Yeast will form a layer on top of water. Add salt and egg.  Mix well.  Stir in flour.  Knead on lightly floured surface until smooth.  Shape immediately into rolls, buns, pizza crust, cinnamon rolls, etc.  Let rest for about 10 minutes. Bake at 425 F for about 15 minutes or until brown.  To make into cinnamon rolls, you need the following:

melted butter
cinnamon and sugar mixture
lightly greased pan (an angel food pan makes a nice ring)

Melt butter and let cool a bit. Grease pan with butter. Roll quarter sized balls and dip in butter then roll in cinnamon and sugar mixture. Place not quite touching to fill pan. Pile gently on top of each other (kind of like monkey bread or pull-a-part bread). Drizzle with remaining butter and sprinkle with cinnamon and sugar mixture. Let rest for 10 minutes. Bake in 425 degree F oven for 15 minutes or until done. Place a plate over the pan and flip onto plate.

These are also good made with part apple pie spice or pumpkin pie spice.

To make actual cinnamon rolls, roll the dough out into a rectangle about 1/4 inch thick. Spread generously with softened butter and sprinkle heavily with cinnamon and sugar. Roll up into a log, sealing the edge. Use a VERY sharp knife or thread to cut into 1/2 inch slices. Place in butter pan, let rest 10 minutes and bake 15 minutes or until done in a 425 degree F oven.
Mix milk and powdered sugar with 1 tsp vanilla to make a glaze. Drizzle glaze over warm cinnamon rolls.

ANTIPASTO BOWL

3 cups (2-inch) sliced asparagus (about 3/4 pound)
3 cups quartered mushrooms (about 3/4 pound)
1 cup red bell pepper strips
1/2 cup pitted ripe olives
3 ounces part-skim mozzarella cheese, cubed (about 2/3 cup)
1 (14-ounce) can quartered artichoke hearts, drained
1 (11.5-ounce) jar pickled pepperoncini peppers, drained
1/3 cup cider vinegar
1/4 cup finely chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 teaspoons dried oregano
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced

Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water; drain well. Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in a large bowl.

Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinaigrette over the vegetable mixture, tossing gently to coat. Cover and marinate in refrigerator 2 hours; stir occasionally.  20 servings.
ARIZONA DOG

3 red, yellow or green bell peppers, roasted, peeled and seeded
1/4 cup chopped red onion
1 fresh jalapeno pepper, seeded, finely chopped
1 clove garlic, minced
6 Beef Franks or regular wieners
6 hot dog buns, split

Cut bell peppers into strips. Mix with onion, jalapeno pepper and garlic; set aside.

Heat hot dogs according to package directions or grill until thoroughly heated (160°F), turning frequently. Place in buns. Top with pepper mixture.

BANANA BARS

1 cup ripe bananas, mashed
1 cup sugar
2 cups all purpose flour
8 oz. sour cream
1/4 cup butter, melted
2 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs

Cream butter and sugar together. Add sour cream, eggs, and vanilla and mix well. Slowly add flour, baking powder and baking soda and continue mixing. Pour into a greased 13 x 9 inch baking pan. Bake at 350 degrees for 25 minutes. Cool before frosting.

Frosting:
8 oz cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
2 cups confectioner's sugar

Combine all frosting ingredients in a bowl and beat with a hand mixer until, desired consistency is reached. You may need to add more confectioner's sugar. Frost bars and slice and serve. Refrigerate uneaten portions.

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.

BARBEQUED PORK

4 pounds pork shoulder roast (lean and boneless)
2 large Spanish onions
1 large bottle of Kraft Honey Barbecue Sauce
1 cup ginger ale (or Coke)

Cut onions in half lengthwise, slice in 1/4" slices halve the slices and separate into rings. Trim all possible fat from roast and sprinkle with garlic salt and seasoned pepper.

Place half the onions in crock-pot, put in roast and top with rest of onions. Pour 1 cup of soda over all, cover and cook on LOW for 10 to 12 hours, or overnight until pork can be easily shredded with two forks.

Remove pork from pot, shred in a bowl, removing all possible fat. Remove onions with slotted spoon and add to bowl. Discard juice in pot.

Return onions and pork to pot, add barbecue sauce to all, and mix. Continue to cook on LOW for 5 to 6 hours, adding more sauce as needed. Serve as sand-wiches in buns.

Leftovers may be cooled, made into sandwiches, wrapped in heavy plastic wrap and frozen individually for later use. They keep well and may be unwrapped, rewrapped in paper towels and heated in a microwave at 50% for a few minutes.

BARLEY NUGGET PIE CRUST
Especially nice for fruit pies

1-1/3 cups barley nugget cereal (Grape Nuts or similar)
3 tablespoons margarine, melted
1/4 teaspoon cinnamon

Preheat oven to 350 degrees. Process cereal into crumbs in a food processor or blender.

Combine all ingredients in a 9-inch pie pan. Mix well, until moistened. Press mixture onto bottom and up sides of pan. Bake eight minutes.

BLUEBERRY TEA BREAD
(Apple Jacks Inn B&B, Huntsville, AL)

2 teaspoons baking powder
1/2 teaspoon salt
3 cups cake flour (not self-rising)
1 1/2 cups sugar
1/2 cup corn oil spread (reserve 1 tablespoon)
1/2 cup low fat milk (1%)
1 tablespoon vanilla extract
1 large egg
1 1/2 cups blueberries
1 tablespoon slivered almonds

Preheat oven to 350°F, grease 9 x 5 inch loaf pan with nonstick spray. In a large bowl mix all dry ingredients. Use a fork to blend well. Cut in oil, mix well. It will be like fine bread crumbs. Stir in milk, vanilla and egg until flour is just moistened.

Gently stir in blueberries, spoon into loaf pan. Coarsely chop almonds. In a small bowl, with fork, mix almonds, cinnamon, 2 tablespoons cake flour, 2 tablespoons sugar and reserved oil. Stir. It will look like bread crumbs. Sprinkle over batter that you have put into a loaf pan.

Bake 1 hour and 20 minutes, or until a toothpick put into the loaf comes out clean. Cool in pan on a wire rack.

BULL'S-EYE® ORIGINAL BBQ SAUCE

Some say it's the best off-the-shelf barbecue sauce in the business. That secret combination of molasses, liquid smoke, and spices makes this stuff irresistible on chicken, ribs, or a juicy hamburger. Keep it fresh for your Memorial Day cookout this year by whipping up your own home clone batch from scratch.

1 cup water
3/4 cup light corn syrup
1/2 cup tomato paste
2/3 cup vinegar
1/3 cup dark brown sugar
3 tablespoons molasses
1 1/4 teaspoons liquid smoke (hickory flavored is best)
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon ground mustard
1/8 teaspoon paprika
1/8 teaspoon garlic powder
dash cayenne pepper

Combine all ingredients in a medium saucepan over high heat and whisk until smooth.

Bring mixture to a boil, then reduce heat and simmer uncovered for 45 minutes or until thick. Cool, then store in a covered container in the refrigerator overnight. Makes 1 1/2 cups.

BUTTERSCOTCH CHEESECAKE WITH CHOCOLATE DRIZZLE

  Graham Cracker Crust (recipe follows)
  3 packages (8 oz. each) cream cheese, softened
  1/2 cup sugar
  2 tablespoons all-purpose flour
  1-2/3 cups (10-oz. pkg.) Hershey’s Butterscotch Chips
  2 tablespoons milk
  4 eggs
  Chocolate Drizzle (recipe follows)

Prepare Graham Cracker Crust. Increase oven temperature to 350F.

Beat cream cheese, sugar and flour in large bowl on medium speed of mixer until smooth. Place butterscotch chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

Stir butterscotch mixture into cream cheese mixture. Add eggs, one at a time, mixing well after each addition. Pour mixture over prepared crust.

Bake 40 to 45 minutes or until center is almost set. Remove from oven to
wire rack. With knife, immediately loosen cake from side of pan. Cool
completely; remove side of pan.

5. Prepare Chocolate Drizzle; drizzle over top of cheesecake. Cover;
refrigerate leftover cheesecake. 12 servings.

Graham Cracker Crust: Heat oven to 325F. Stir together 1 cup graham cracker
crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in
small bowl. Press mixture onto bottom of 9-inch spring-form pan. Bake 10
minutes.

Chocolate Drizzle: Place 1/2 cup Hershey’s Semi-Sweet Chocolate Chips and 1
tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.

CALIFORNIA DOG

1 Beef Frank or regular wiener
1 hot dog bun, split
0.25 Chopped cucumber
0.50 Chopped radish
Sliced green onion
1 to 2 Tbsp. KRAFT Ranch Dressing or other ranch style dressing
1 tomato, freshly chopped (optional)

Microwave frank in bun as directed on package. Top with cucumber, radish and onion. Drizzle with dressing.

CARROT FETTUCCINE

  8 ounces  carrots -- canned, sliced
  2 eggs
  1 tablespoon  olive oil -- (or veggie oil)
  1 teaspoon  salt
  2 1/4  cups  flour
  4 1/2  quarts  water
     1/4  teaspoon  salt

Place carrots, eggs, oil and 1 teaspoon salt in a blender. Cover and blend on medium speed about 20 seconds or until smooth.  Make a well in center of flour. Mix in carrot mixture thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in a small amount of flour.)

Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic. Let stand 10 minutes. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle onto a generously floured surface  (keep remaining dough covered). Loosely fold rectangle lengthwise into  thirds. Cut crosswise into 1/4-inch strips. Unfold strips and place in single layer on towels at least 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16-inch thick.)  In a large pan, heat water to boiling. Stir in 1/4 teaspoon salt and the fettuccine. Cook 3 to 5 minutes or until almost tender; drain.

CARROT SOUFFLÉ
"Piccadilly Cafeteria" – a clone
Yield: 10-12 servings; 2 quart shallow casserole

2 lbs. carrots, peeled, cut into large dice
4 oz. butter, melted but not hot (equals ½ cup or 1 stick or 1 cube)
8 oz. sugar, granulated (1 cup)
To taste salt (approx. 1/2 tsp)
3 tbsp. flour
1 tsp. baking powder
1 tsp. vanilla
3 eggs, large, slightly beaten

As needed, powdered sugar for dusting finished soufflé

Preheat oven to 350 degrees F.

Cover carrots with cold water in saucepan and cook until tender then drain and process in food processor until smooth.

Add butter, eggs, granulated sugar, vanilla, salt, flour and baking powder. Process at low speed until smooth or put in mixing bowl and whip with wire whisk until blended. Pour into buttered casserole dish or individual serving dishes and bake until puffy and slightly browned. Sprinkle liberally with the powdered sugar at time of service. Note: The more air you incorporate into the mixture the lighter the finished dish will be but will also be subject to falling like most soufflés.

This is not a standard soufflé recipe in that the eggs are not separated and the whites beaten separately then folded into the base mixture. However this is designed to hold on a steam table line so it is more stable.

If a food processor is not available, a hand potato masher or a hand-held mixer can smooth out the carrots enough to give satisfactory results.

Whether or not this is the "official" recipe from Piccadilly Cafeteria, it is delicious and is as close as you could get.

CHEESECAKE SUPREME WITH BLACKBERRY SAUCE

Crust:
1 3/4 cup finely crushed cinnamon graham crackers
1/4 cup finely chopped walnuts
1/2 tsp. ground cinnamon
1/2 cup butter, melted

In a medium mixing bowl, stir together crushed graham crackers, walnuts and
cinnamon. Stir in butter. If desired, reserve one-fourth cup for topping. Press remaining crumb mixture onto bottom and about two inches up sides of an eight- or nine-inch spring-form pan; set aside.

Filling:
3 pkgs. cream cheese, softened (8 oz. ea.)
1 cup sugar
2 Tbsp. all-purpose flour
1 tsp. vanilla
1/2 tsp. fresh lemon juice
2 eggs
1 egg yolk
1/4 cup heavy whipping cream

Preheat oven to 375:F. Be sure cream cheese is very soft. Combine in a large
mixing bowl with sugar, flour, vanilla and lemon juice. Beat with an electric mixer on medium speed until combined. Add whole eggs and egg yolk all at once, beating on low speed just until combined. (Do not overbeat.) Stir in cream.  Pour filling into crust-lined pan. If desired, top with reserved crumbs. Place on a shallow baking pan. Bake until center appears nearly set when shaken gently (45 to 50 minutes for an eight-inch pan, 35 to 40 minutes for a 9-inch pan).

Cool in the pan on a wire rack for 15 minutes. Use a sharp, thin-bladed knife to loosen the crust from the sides of the pan; cool for 30 minutes longer. Remove the sides of the pan; cool cheesecake completely. Cover and chill for at least four hours before serving.

Blackberry Sauce:
1 pt. fresh blackberries or 12 oz. pkg. frozen blackberries, thawed
1/4 cup sugar, or more to taste

Puree blackberries in blender or food processor. Pour through a fine-mesh strainer into a small bowl, pressing with back of spoon. Discard seeds. Add sugar to taste, stirring to dissolve completely.

CHICAGO DOG

1 Beef Frank or regular wiener
1 hot dog bun, split
1 tsp. GREY POUPON Spicy Brown Mustard or regular mustard
2 cucumber slices, cut in half
1 Tbsp. chopped green pepper
1 Tbsp. Sweet Pickle Relish
1 Tbsp. chopped onion
1 Tbsp. chopped celery
1/4 cup shredded lettuce
1/4 cup chopped tomatoes

Heat frank as directed on package or grill until heated through (160°F), turning occasionally. Place frank in bun; drizzle with mustard.

Place cucumber slices on either side of frank. Top with peppers, pickle relish, onion, celery, lettuce and tomatoes.

CHICKEN A LA KING

3 tablespoons butter
1 green bell pepper, finely chopped
1/2 cup chopped celery
1 (4.5 ounce) can mushrooms, drained
1 small onion, chopped
3 tablespoons all-purpose flour
2 cups milk, divided
2 egg yolks, beaten
2 cups diced, cooked chicken breast meat
1 tablespoon lemon juice
1 tablespoon sherry
1 teaspoon paprika
salt and pepper to taste
1 (8 ounce) can peas, drained
1 (4 ounce) jar diced pimento peppers, drained

Melt butter in a large skillet over medium heat. Sauté bell pepper, celery and mushrooms until soft, about 5 minutes. Stir in onion; mix flour and 1/2 cup of milk in a small bowl and stir mixture into skillet. Beat egg yolks into remaining 1 1/2 cups milk and pour into skillet. Cook, stirring, until thickened.

Add chicken and cook for 3 to 5 minutes, stirring constantly. Stir in lemon juice, sherry, paprika, salt and pepper. Finally, stir in peas and pimento peppers. Heat through and serve.

CHILAQUILE CASSEROLE I
(8 servings)

1/4 cup Oil
1 large Onion, chopped
1 Green pepper, chopped
2 lb Ground beef
2 tsp Chili powder
1/2 tsp Oregano
1/4 tsp Garlic powder
2 tsp Salt
1/4 tsp Black pepper
1 No.2 Can Las Palmas Red Chili Sauce
1 No.2 Can whole kernel corn
1 small Can pitted black olives (or more)
10 Soft Tortillas
1 lb Tillamook Cheese, grated
Chopped green onions
Coriander sprigs
Sliced Radishes

Preheat large skillet, add oil, onion and green pepper, and sauté until onion is transparent. Add beef and stir fry until meat is crumbly and has lost red color. Add seasonings and let simmer for a few seconds to develop flavor, then add chili sauce, corn and olives. Cover and simmer 30 minutes. Meantime, cut up the tortillas, or tear them, and fry but do not brown, then drain. When meat mixture is ready, start with a double layer of tortilla pieces in the bottom of a large, well greased casserole and alternate layers of tortillas, meat mixture and grated cheese, ending with cheese on top. Bake uncovered in 350 degree oven for 45 minutes. Garnish with green onions, sprigs of coriander and sliced radishes.

CHILAQUILE CASSEROLE II
Chilaquile is a like a Mexican lasagna --layered tortillas filled with cheese and chilies and any thing else that strikes your fancy, such as chorizo sausage, shredded beef or chicken. This recipe is just a basic guideline that allows you to put anything you want into the filling.

12 (6-in.) corn tortillas
2 cans (4-oz.) ORTEGA Diced Green Chiles (4 oz)
3 cups shredded Monterey Jack cheese
2 cups buttermilk
4 eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 375°F. Spray a 2-quart casserole dish with vegetable cooking spray.

Tear half the tortillas into bite-sized pieces and spread evenly into prepared casserole. Distribute half the chilies and half the cheese over the layer of tortillas. Spread, sprinkle, or place any desired topping over cheese. Tear remaining tortillas and spread over top. Follow with remaining chilies and cheese.

In a bowl, with an electric mixer at low speed, beat buttermilk, eggs, salt and pepper. Slowly pour over casserole. Bake uncovered for 35 minutes. Serve hot, warm or at room temperature.

CHOCOLATE CHIP-CHERRY PIE

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

Preheat oven to 350F degrees.

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

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

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

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

CITRUS SPINACH SALAD

1  pkg. (10 oz.) spinach leaves, washed and torn into bite-size pieces

2  cups fresh orange sections
1  medium red onion, sliced
1 1/2  cups Pepperidge Farm(R) Generous Cut Fat Free Spicy Italian Croutons
1/2  cup fat free red wine vinaigrette

Arrange spinach, orange sections, onion and croutons on 4 plates. Drizzle vinaigrette on top.  Serves 4.

CLASSIC CRUMB CAKE

Makes two 9 " round cakes.  Grease and flour the pans. Preheat oven to 350
degrees F.

Crumb Topping:
2 cups All-Purpose flour
1/2-cup sugar
1/2-cup light brown sugar
1 1/2 teaspoons cinnamon
1 cup softened butter (2 sticks)

Combine ingredients and set aside.

Cake:
2 1/4 cups All-Purpose flour
2 1/4 teaspoons baking powder
1/2-teaspoon salt
1 1/4 cups sugar
1/2 cup softened butter (1 stick)
3 eggs
3/4-cup milk
2 teaspoons vanilla

Stir together flour, baking powder and salt in a medium bowl.  In a large bowl beat the sugar and butter together (2 minutes-medium speed) Add eggs, one at a time, to the sugar/butter mixture. Add vanilla to the milk. Add flour mixture and milk mixture to the butter/sugar/egg mixture, alternately, ending with the flour. Pour batter into the 2 prepared pans. Sprinkle crumb topping over each. Bake for approximately 40-45 minutes. When cooled, sprinkle with powdered sugar if desired.

COOKIE CRUMB CRUST MIX

  6 cups  Flour
  1 1/2 cups  Brown Sugar -- packed
  1 1/2 cups  Nuts -- chopped
  1 pound  Butter or Margarine -- softened

Preheat oven to 375 degrees F.  In a large bowl combine dry ingredients and blend well.   With a pastry blender cut in butter or margarine until mixture resembles cornmeal in texture.   Press mixture firmly into 2 un-buttered shallow baking pans (9 x 13 inches).  Bake about 15 minutes.  Cool.  Crumble and put in a large airtight container and label.
Store in refrigerator and use within 4 to 6 weeks, or freeze for up to 6 months. Yield: 10-1/2 cups

Cookie Crumb Crust:

2 Cups Cookie Crumb Crust Mix

Press about 2 cups crumb mix in a baking pan or 9-inch pie plate and bake
10-12 minutes or according to directions for the filling you have chosen to use.

CRUMB TOPPING FOR DESSERTS OR CASSEROLES
Yield: 10 lbs.

4 lbs. light brown sugar
2-1/2 lbs. pecan pieces
1 lb. coconut flakes
1-1/2 lb. rolled oats
1 quart all purpose flour
12 oz. butter, room temp
2 Tbsp. ground cinnamon
1 tsp. ground nutmeg
Pinch salt

Measure all dry ingredients into large mixing bowl and blend well. Add butter and work into dry mixture with fingertips until incorporated and mixture is crumbly.
Store at room temperature for short times or keep refrigerated to use as needed.

Uses:
Sprinkle liberally on mashed and seasoned sweet potatoes, bake at 350 degrees until hot and browned.

Top muffins before baking for a crumble topping on your favorite flavor.

Use as topping on coffee cakes, Danish, sugar cookies, or oatmeal cookies. Keep oven temperature below 375 F to prevent over-browning before item is fully baked.

CUBAN FISH SOUP
(Sopa de Pescado)
It's hard to think of the foods of south Florida without thinking of the foods of the native land of so many of its residents.  Here is a fish chowder that showcases Florida's rich multi-cultural heritage as well as its abundance of fresh seafood.

8 cups (2 L) water
1 lb (450 g) fish heads and/or bones*
1/2 lb (225 g) skinless fish fillets (any fresh fish will do)
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
2-3 cloves garlic, finely chopped
Several sprigs of fresh parsley
1/4 cup (60 ml) tomato paste
1 Tbsp (5 ml) lemon juice or dry white wine
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
2 large potatoes, peeled and cut into 1-inch (2 cm) cubes
1/4 cup (60 ml) extra-virgin olive oil
2 cups (500 ml) day-old bread cut into 1-inch (2 cm) cubes

* Available from most reputable fishmongers for free or next to nothing

Combine all ingredients except the potatoes, olive oil, and bread cubes in a large pot and bring to a boil over high heat.  Reduce the heat and simmer uncovered over low heat for about 1 1/2 hours, until the liquid is reduced by about half.  Strain the broth to remove the fish heads and bones and return the fish meat to the broth.  Add the potatoes and cook until tender, about 15 minutes.  Meanwhile, heat the olive oil in a skillet over moderate heat and sauté the bread cubes until golden brown on all sides.  Partially mash the potatoes with a
wooden spoon or potato masher and serve the soup garnished with the croutons.  Serves 4 to 6.

ENGLISH STYLE FISH AND CHIPS

Vegetable oil, for deep frying
4 large russet potatoes
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 large egg, lightly beaten
1 (12-ounce) can soda water (may not need it all)
1/2 cup rice flour, for dredging
2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
Malt vinegar, for serving
Tartar Sauce, for serving (recipe follows)

Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternatively, heat 3-inches of oil in a deep pot.

Peel the potatoes and cut them into chips (wedges), about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain. Crank the oil temperature up to 375 degrees F.

In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Gradually pour in the soda water and whisk to a smooth batter. The batter may not need all of the soda water; pour and whisk until the batter is smooth but not too thin. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip back into the bowl.

Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce. Serves 4 (1 potato, 1 fish fillet per person)

Tartar Sauce:
1 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon chopped cornichons
2 tablespoons finely chopped flat-leaf parsley leaves
Juice of one lemon
Dash hot sauce (Tabasco)
1/8 tsp freshly ground black pepper
In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry. Yield: about 1 1/4 cups

ENGLISH TRIFLE

1 (6 ounce) package strawberry flavored gelatin
1/2 cup wine (an inexpensive white wine will be fine)
1 (19 ounce) can fruit cocktail, drained
16 ounces sponge cake, cut in cubes
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved. Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well.

Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours. Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving.

FAJITA DOGS

1 pkg. (16 oz) Jumbo Beef Franks or regular wieners
2 Tbsp. oil
1 red, yellow and green pepper, cut into strips
1 small onion, cut into rings
1/4 tsp. chili powder
1/4 tsp. ground cumin
8 flour tortillas (6 inch), warmed

Heat franks as directed on package or grill until thoroughly heated (160°F).
Heat oil in large skillet on medium heat. Add peppers, onion, chili powder and cumin; cook and stir 5 minutes or until vegetables are tender-crisp. Serve franks (or wieners) on tortillas topped with pepper mixture; roll up.

FIG-STRAWBERRY JAM

3 cups mashed, peeled figs
2, 3oz or 1 6oz strawberry gelatin
3 cups sugar

Mix in large pan, Bring to boil over medium heat.  Continue to boil for 3-4 minutes; stirring occasionally.  Bottle and seal.  (Lemon may be added if
less sweetness is desired.)

FRENCH BREAD

Sponge Method
Makes 6 1-pound loaves

For the sponge:

1 lb. Flour, bread (2 cups)
1 lb. Water (100 F) (2 cups)
2 Tbsp. Yeast
1 Tbsp. Honey or malt syrup

Mix sponge ingredients by hand into bowl twice the size of ingredients and let rest at room temperature overnight, covered with plastic wrap.

For the dough:

12 oz. Water (cold tap water)
2 lb. Flour, bread (4 cups)
1 oz. Sea salt (or kosher salt)

Put dough ingredients into bowl of mixer fitted with dough hook. Mix dry ingredients to blend. Add sponge and mix until dough ball forms and pulls away from the sides of the bowl. Add slight amounts of flour, if needed (if dough is too wet) but keep in mind that adding excessive flour will cause tough bread.

Do not over-mix. Dough should be elastic when done.

Remove dough hook and cover bowl with cloth or plastic wrap and let rise until double in size. Punch down dough and fold into itself to even out the temperature.

Place on floured work area and divide into 6 equal pieces. Round or shape into balls by pulling sides down and into itself to create smooth ball. Rest 5 to 10 minutes. Flatten dough balls with fist and roll up tightly to form long loaf.

Place plain corn meal on pan or parchment paper and place 3 loaves per 18" x 26" sheet pan. Let rise in cabinet or warm draft-free location.

Gas oven works well with a pie pan of warm water in the bottom. (No heat, only the pilot light)

When raised to double size, rest on counter for a few minutes and then slash with razor or sharp knife diagonally. This helps keep the loaf from opening up at the seam.

Mist with plain water and place in hot oven (375F). Additional misting can be done for the first 10 minutes of baking to keep the crust thin.

Bake until loaves are hollow-sounding and well browned. Proper French bread should have a thin crispy crust and soft bread center.

GAMBERI CON ASPARAGI
(Shrimp with Asparagus)

4 Tbsp (60 ml) butter
1/2 medium onion, finely chopped
1 1/2 - 2 lbs (675-900 g) asparagus, trimmed and cut into
1 1/2-inch (4 cm) pieces
1/4 cup (60 ml) heavy cream
1 1/2 - 2 lbs (675-900 g) medium shrimp, peeled and deveined
Salt and freshly ground pepper to taste
1/2 cup (125 ml) freshly grated Parmesan cheese

Heat the butter in a large skillet over moderate heat and sauté the onion until golden but not brown, about 10 minutes.  Add the asparagus and cream and sauté just until the asparagus are barely tender and the cream has thickened a little, about 3 minutes.  Add the shrimp, salt, and pepper, stir briefly to combine, and sprinkle with Parmesan. Place the skillet under a preheated broiler until the shrimp are firm and opaque and the cheese has melted, 3 to 5 minutes.  Serve
immediately.  Serves 4 to 6.

GAZPACHO SALAD

3 cups plum tomatoes, chopped
1 cucumber, seeded, peeled and diced
1/4 cup chopped onion
1/3 cup fresh cilantro, chopped
1 jalapeno pepper, seeded and diced
1/4 cup olive oil
1/4 cup red wine vinegar
Salt and pepper to taste

Combine all ingredients and mix well. Allow salad to sit at room temperature for about an hour to allow flavors to blend.

GINGERBREAD
(Apple Jacks Inn, Huntsville, AL)

3/4 cup shortening
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon ginger
3/4 cup brown sugar
3/4 cup syrup (sorghum)
2 1/2 teaspoon baking powder
3/4 teaspoon nutmeg
1 cup buttermilk
Raisins (opt) 1/2 cup

Mix shortening, eggs, sugar & syrup. Add buttermilk. Sift dry ingredients together and add to wet mixture. Mix well, pour into a greased and floured pan. Bake 40 minutes and serve with applesauce, or vanilla ice cream.

GRILLING AND SERVING VEGGIES

Grilling Vegetables

Summer means grilling, but many people use the grill only for the main course. Savvy cooks, however, know how easy it is to grill vegetables for delicious warm-weather side dishes. Conveniently, vegetables can be thrown on the grill alongside the entree.

Here are some tips for veggie grilling to make the most of grill season, and some ideas for using grilled vegetables. Veggies will pick up a smoky flavor in just a few minutes on the grill. Discover the versatility of grilled vegetables!

*  Choose vegetables that grill well, this includes a wide variety:

*  Asparagus: Grill over hot fire, turning to brown evenly.

*  Corn on the cob: Grill in husk (turn back husk, remove silk, and rewrap), turning to cook evenly (husk will turn dark brown), about 8-10 minutes total.

*  Eggplant: Grill whole, turning to cook evenly, or slice 3/4-inch thick and grill rounds until nicely browned and tender.

*  Sweet Peppers: Cut in half, remove core and seeds and grill, turning once, until charred.

*  Onions: peel, cut in half lengthwise, leaving root ends intact, grill until nicely browned and fragrant. Or peel and slice in thick rounds to grill.
*  Spring Onions: Grill just until brown, turning for even grilling.

*  Sweet Potatoes: Slice 3/4-inch rounds, grill, turning to brown evenly, until tender.

*  New Potatoes, or small red potatoes: Parboil (cook in boiling water until not quite tender); cut in half and grill potato face until browned.

*  Zucchini and other summer squash: Cut lengthwise 1/4-inch thick into long ribbons; grill very briefly just until grill marks appear.

*  Long slender vegetables like asparagus, spring onions or summer squash need to be placed crosswise on grill so they don't fall through grating into the fire.

*  Baste vegetables with broth to add moisture and flavor during grilling; add some fresh herbs, crushed garlic, or a squeeze of lemon for a change of pace.

*  Use tongs to lift and turn vegetables (a fork can tear them)

*  Long-handled tongs and basting brush can make basting and grilling a cooler procedure.

Serving Grilled Vegetables:

*  Serve warm grilled vegetables straight from the grill as a side dish.

*  Toss grilled vegetables with a vinaigrette and serve as a salad.

*  Try a grilled potato salad: Grill small red potatoes and prepare your favorite potato salad as usual.

*  Drizzle grilled asparagus with a lemon vinaigrette.

*  Brush a purchased fully baked pizza crust with olive oil, top with grilled vegetables and mozzarella cheese; run under the broiler-or put back on a medium-hot grill.

*  Make an antipasto platter with grilled vegetables, salami, provolone and olives. Drizzle vinaigrette over vegetables.

*  Make fajitas by filling flour tortillas with grilled vegetables, Monterey Jack cheese, salsa and chopped cilantro.

*  Turn a pasta salad smoky with the addition of grilled sweet peppers and onions.

*  Fill a French sandwich roll, or a split baguette, with grilled veggies-eggplant, peppers, summer squash-crumbled goat cheese and some vinaigrette.

HOMEMADE SHAKE AND BAKE

2 cups flour
2 cups cracker meal (or ground up crackers)
2 tablespoons salt
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 tablespoons paprika
1/8 cup vegetable oil

Mix well and store in refrigerator in a covered container.  For chicken, put a small amount of the mixture in a bag or container with a lid. After washing chicken, place a wet piece of chicken into bag or container. Close and shake until chicken piece is covered. Place into dish with sides. Cook approximately 30 minutes in a 425 degree oven.

HONEY INFORMATION

Honey: Nectar of the gods! The love-honey metaphor so popular in pop music goes back to antiquity. No one said it better than King Solomon: "They lips, o my spouse, drop as the honeycomb: honey and milk are under they tongue." Today's culinary use of honey includes dishes where we want the very special flavor that honey imparts to a dish.

Honey gets its flavor and aroma from more than 100 compounds in the pollen and nectar of flowers. Orange blossom honey, for example, will sweetly recall citrus blossoms rather than orange. Bees will take nectar from most flowers they can get their collecting equipment into-everything from dandelions to apple blossoms. Clover and alfalfa are the primary sources for honey in the US, but others include eucalyptus, sage, avocado and basswood, with buckwheat producing the most common of the distinctive honeys.

Tips for Using Honey:

*  Serve the latest in trendy desserts: Drizzle honey over servings of cheese-Brie, Camembert, blue cheese, provolone, Manchego, -and serve with toasted walnuts.

*  Stir honey into peanut butter for a breakfast-time treat to spread on toast.

*  Add a tablespoon of honey to a fruit smoothie in the blender.

*  Drizzle honey on grapefruit halves; broil.

*  Brush honey baked goods warm from the oven-bread or rolls-for a sweet, shiny glaze.

*  Store honey at room temperature. If honey crystallizes, remove lid and place jar in warm water until crystals dissolve. Or microwave 1 cup of honey in a microwave-safe container on high power 2-3 minutes, until crystals dissolve, stirring every 30 seconds. Do not boil.

*  The most common honey at retail is clover honey, which is mild. Mild honeys are appropriate for many cooking needs where a delicate flavor is desired.

*  Look for strongly-flavored honeys: buckwheat, sage, alfalfa, for use in butter spreads or other recipes where a distinct honey flavor is desired.

*  For best results, use recipes developed for using honey. When substituting honey for sugar, decrease the liquid in a recipe by ¼ cup for each cup of honey used in baked goods. Reduce oven temperature by 25 degrees F. to prevent over browning.

*  Honey packs 25% more sweetness than sugar, but is 40% more caloric: 64 calories in a tablespoon of honey, 46 in a tablespoon of granulated sugar.

HOT DOGS WITH PIZZA SAUCE

1 cup pizza sauce
1 pkg. (14 oz.) Fat Free Wieners or regular wieners
8 KRAFT Free Mozzarella Singles, cut in half
8 hot dog buns, split

Pour sauce in large saucepan; bring to boil. Add wieners; reduce heat. Simmer 4 minutes or until wieners are heated.

Place 2 half slices process cheese product in each bun; top with wiener and sauce.

INJECTIBLE TURKEY MARINADE

1/2 cup olive oil
1/4 cup fresh lemon juice
6 large garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper peel from one lemon

In blender, combine olive oil and lemon juice. While blending, drop in garlic cloves one at a time. Gradually add lemon peel strips. Continue to blend until mixture is pureed. Using an injector, inject marinade into all parts of the thawed turkey. Strain marinade if difficulty passing through injector. Gently massage turkey to distribute marinade. Place turkey in a large plastic bag (cooking bag or clean trash bag). Close bag and refrigerate overnight. Deep fry or roast. Makes enough for a 10-pound turkey.

IRON IN FOOD: INFORMATION
This is not written by Spike.

The are two different types of iron in food: (1) Hemo iron, found in red meat seafood and poultry, and (2) Non-hemo iron found in breads, fruits, breakfast cereals, vegetables, legumes (e. g. dried beans), nuts and eggs.

Hemo iron foods are rich in iron and contain iron in a form that is easily absorbed by the body. Red meat also has a special effect on iron absorption. This meat, when eaten together with the vegetables, can boost the absorption of non-hemo iron by up to four times. Vitamin C also has a similar positive effect on the absorption of iron.

Vitamin C enhances the absorption of iron into your body. This is very helpful if you are a vegetarian. Vegetarians consume less iron because they obtain it from plant sources. Some plants contain chemicals that bind the iron rendering it more easily absorbed. You can also counteract this being eating foods high in calcium with it (calcium binds the chemicals, making iron absorbable) You can still obtain iron from vegetables. Foods such as beans, whole grains, spinach, and dried fruits have a significant amount of iron.

Red meat contains a significant amount of iron. If fat is a reason that you do not eat red meat, try eating extra lean meat. Liver is an excellent source of iron.
Many cereals are fortified with iron. Check the food label on the box and look for iron under the daily values.

You should also avoid drinking tea with your meals that are high in iron. Tea contains tannin that will inhibit the absorption of iron.

For more information on an Iron rich diet, visit:
http://www.aboblood.com/iron-foods.html

JALAPENO CHILI POPPERS

12 Pickled whole jalapeño peppers
4 oz. cream cheese, softened
4 oz. cheddar cheese, shredded
2 eggs
2 Tbsp. flour
2/3 cup bread crumbs
1 tsp. garlic powder
Pinch of salt
1/2 tsp. paprika

Gently slice the stem tip off of each pepper and remove seeds and membranes from inside, reserving the stem tips. Combine cheeses together and place in a sealed plastic bag. Snip off the end of the bag and pipe the cheese inside each pepper. Place tip of each pepper back on the pepper. Beat eggs in a small bowl. In a separate bowl, combine flour, breadcrumbs, garlic powder, salt and paprika and stir. Dredge each pepper into egg mixture followed by breadcrumb mixture. Place peppers on a baking dish sprayed with cooking spray. Bake at 400 degrees for 15 minutes or until golden brown.

JALAPENO JELLY

2/3 cup ground jalapeño
1 green bell pepper
1 1/2 cup white vinegar
6 cups sugar
2 pkg pectin
green food coloring

Put peppers and vinegar in blender and grind.  Put in pan with sugar and bring to a rolling boil.  Strain through cheesecloth.   Add pectin and food coloring until dissolved.  Pour into bottles and seal.  Serve with cream cheese and crackers.

KAHLUA FUDGE TRIFLE

  12 ounces semisweet chocolate chips
1/4 cup sugar -- plus 2 tablespoons
1/2 cup butter
   6  eggs -- separated
   1  teaspoon vanilla
   2  cups whipped cream
   1  angel food cake
1/2  cup Kahlua
   1  cup sliced almonds -- toasted
1/2  cup maraschino cherries -- halved

Melt chocolate, sugar, butter and water in a double boiler over hot water. Blend well.  Beat egg yolks.  Pour a little of chocolate mixture into eggs, stirring constantly.  Add egg mixture into chocolate mixture.  Cook 1 minute more, stirring constantly.  Cool.  Add vanilla.  Beat egg whites until stiff.  Stir into cooled chocolate mixture.  Whip cream.  Tear cake into bite size pieces.  Butter a pretty bowl or trifle dish.  Layer 1/2 each of cake pieces, chocolate mixture, Kahlua, whipped cream and almonds.  Repeat layers, ending with whipped cream.  Decorate tip with remaining almonds and cherries.  Chill at least 6 hours or overnight.

Note: you can substitute semi-sweet chocolate for the chocolate chips.                       
LAMB ENCHILADAS
Makes: 6 servings

2 pounds ground lamb
1 onion, chopped
1 (14.5 ounce) can diced tomatoes, drained
1 (15.25 ounce) can red kidney beans, drained
1 (8 ounce) package sliced fresh mushrooms
1 (8 ounce) jar salsa
12 (8 inch) flour tortillas
2 cups shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Sauté lamb and onion in a large skillet over medium high heat for 4 to 5 minutes; when lightly browned, stir in tomatoes, beans and mushrooms. Add 1/2 of the salsa and cook all together until heated through.

Spoon mixture onto tortillas, dividing evenly; roll up tortillas and place in a lightly greased 9x13 inch baking dish. Spread remaining salsa over the top and sprinkle with cheese.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

LAYERED BLACK BEAN SALAD

1 15-oz. can black beans, drained and rinsed
4 Roma tomatoes, chopped
1 onion, chopped
1 15-oz. can white corn, drained
1 cucumber, peeled and sliced
2 jalapeno peppers, seeded and sliced
1 cup Monterey Jack cheese, shredded
1 cup tortilla chips, crumbled

Dressing:
1/3 cup olive oil
Juice of 3 limes
2 cloves garlic, minced
1 tsp. cumin
1/3 cup fresh cilantro, chopped
1 tsp. chili powder
2 tsp. sugar
Salt and pepper to taste

Layer salad ingredients in a glass bowl. Combine dressing ingredients in a separate bowl and mix well. drizzle dressing over salad just before serving.

LENTIL VEGETABLE SALAD

  1  cup  lentils -- red
  3  cups  chicken broth
  1  bay leaf
1/4 teaspoon  marjoram -- dried
1/4 teaspoon  thyme -- dried
  1  teaspoon  olive oil -- virgin
  1  medium  carrot -- chopped
  1  stalk  celery -- sliced
  2  green onions -- chopped
1/4 teaspoon  hot pepper flakes -- (optional)
1/2 cup  water chestnuts -- sliced, rinsed & drained
1/4 cup  balsamic vinegar

Rinse lentils in cold water, then place in a saucepan with broth, bay leaf, marjoram and thyme. Bring to a boil, reduce heat and simmer, uncovered for
30 minutes or until tender.  Drain in a colander.  Heat oil in a skillet. Stir-fry vegetables 3 minutes in hot oil.  Add lentils, hot pepper, water chestnuts and vinaigrette.  Serve on a bed of lettuce leaves.

MARINATED EYE ROUND STEAKS

1  can (14 oz.) Swanson(R) Beef Broth
2  tbsp. lemon juice
2  tbsp. soy sauce
1/2  tsp. garlic powder
1/4  tsp. pepper
6  beef eye round steaks, 3/4" thick

Mix broth, lemon juice, soy, garlic and pepper in large shallow nonmetallic dish. Add steaks and turn to coat. Cover and refrigerate 1 hr., turning steaks occasionally. Remove steaks from marinade.

Grill or broil steaks 15 min. for medium doneness, turning once and brushing often with marinade. Discard marinade. Serves 6.

NEW YORK CITY DOGS

1 Beef Frank or regular wiener
1 hot dog bun split
1 tsp. GREY POUPON Spicy Brown Mustard or regular mustard
1 Tbsp. CLAUSSEN Sweet Pickle Relish
1 Tbsp. chopped onion
1/4 to 1/2 cup drained CLAUSSEN Sauerkraut
Dash celery salt

Heat frank as directed on package (160°F). Place in bun. Drizzle mustard over frank. Top with relish, onion, sauerkraut and celery salt.

NUTTY PASTA

4 cloves garlic, minced
1 1/2 cups vegetable broth
1 box (10 oz) frozen chopped spinach, thawed and drained
3 Tbsp olive oil
3 Tbsp spicy mustard
1 tsp dried oregano
1 tsp dried basil
1/3 cup pine nuts, toasted
1/2 pound linguine, cooked
In a large skillet, cook garlic in the oil for about 5 minutes. Next, add the spinach. Cook for 2 minutes and then add the vegetable broth, mustard, oregano, and basil. Heat for another 8 minutes or until boiling. Lower heat and reduce some of the liquid. Top the linguine with the spinach sauce, and top with pine nuts.

ORANGE MARMALADE MICROWAVE

Wash, and dice one whole orange, including peel.  This can be done in a food processor. Put into a glass bowl or jar. Add one cup of sugar. Stir. Microwave for 2 1/2  minutes, stir, then another 1 1/2 minutes. Stir. Spread on Toast.
If done in a jar, then just cover and refrigerate leftovers.

PASTA SOUP MIX IN A JAR

1/2 cup  Macaroni -- small shells, etc.
1/4 cup  Lentils -- dry
1/4 cup  Mushrooms -- dried, chopped
  2  tablespoons  Parmesan Cheese -- grated
  1  tablespoon  Minced Onion -- dried
  1  tablespoon  Chicken Bouillon granules -- instant
  1  teaspoon  Parsley, freeze-dried -- flaked
1/2 teaspoon  Oregano -- crushed
  1  dash  Garlic Powder

Mix all ingredients together in a one pint canning jar, and store with tightly sealed lid, until needed.  Use the following recipe to make soup, or place recipe on a card and attach to your decorated soup mix jar to give as a gift:

Basic Pasta Soup

Combine contents of jar with 3 cups water, in a 2 quart saucepan.  Bring to a boil, then reduce heat.  Cover and simmer 40 minutes or until lentils are tender, stirring occasionally.

PEACH STONE JELLY

Cover all your peach stones with water and boil 30 to 45 minutes.  Then strain through a clean cloth when cool.

3 1/2 cup juice
1 pkg. pectin
4 1/2 cup sugar

Mix together juice and pectin and bring to a rolling boil.  Add sugar slowly and bring to rolling boil again.  Boil for 2 minutes.  Skim off foam, pour into jars and seal.

PEACHY GELATIN JAM

5 cups mashed, peeled peaches
1 cup undrained crushed pineapple
5 cups sugar
8-10 maraschino cherries, chopped
3 oz orange gelatin

Combine peaches, pineapple, sugar and cherries and cook for 25 minutes. Take
off heat.  Add orange gelatin.  Mix well until dissolved.  Bottle and seal. 4 pints

PINEAPPLE CASSEROLE

2-15 oz. cans pineapple tidbits, drained
1 cup sugar
1/2 cup all-purpose flour

Topping:
1 roll Ritz-type crackers, crushed
1 stick butter, melted and cooled
1/4 cup brown sugar

Mix pineapple, sugar, and flour and place in a greased casserole dish. Mix topping and spoon over pineapple.  Bake at 350 degrees F for 45 minutes.

PLUM PEAR JAM

3 1/2 cups plum with one pear, chopped fine
1/4 cup Maraschino cherries, chopped
3 oz Cherry gelatin

Mix plums, pear, and cherries and bring to a boil over medium heat.  Boil for
3 minutes.  Add cherry gelatin and stir until dissolved.  Bottle and seal.

POPPYSEED CHICKEN

6 chicken breasts, boneless
1 small sour cream -- (8 oz)
1 can cream of chicken soup
1 stick butter or margarine (1/4 lb; 1/2 cup; 1 cube)
1 stack pack Ritz crackers -- crushed
2 Tablespoons poppy seeds
salt and pepper -- to taste

Boil chicken until done-cut into bite-size pieces. Place chicken in the bottom of an ungreased glass baking dish. In a small bowl, combine sour cream and soup-add salt and pepper to taste; spread over chicken. Melt margarine and add crushed Ritz crackers and poppy seeds; mix well. Spread over sour cream/soup mixture. Bake at 350 degrees for 35-40 minutes (until bubbly).

QUICK CHILI PASTA

  8 ounces  Macaroni -- uncooked (elbow or shells)
  1  small  Onion -- finely chopped
12  ounces  Corn, canned -- drained
  1   medium  Jalapeno -- cored and thinly sliced
  1   tablespoon  Chili Powder
  1   teaspoon  Cumin -- (optional)
  2   cloves  Garlic -- minced
  16 ounces  Red Kidney Beans, canned -- rinsed and drained
  12 ounces  Salsa
1/2 cup  Cheddar Cheese -- (optional) shredded

Cook macaroni according to package directions.  While macaroni is cooking, combine remaining ingredients in large saucepan and heat until onion is cooked.  When macaroni is done, drain well.  Add ingredients from saucepan and toss gently until well combined, in a large bowl.  Sprinkle Cheddar on top and serve immediately.

*May be frozen. To reheat, thaw completely and heat in large saucepan over
medium-high heat until warmed through.

SESAME CHICKEN WITH BROCCOLI AND SNOW PEAS

1 Tbsp sesame seeds
2 Tbsp low sodium soy sauce
2 Tbsp water
1 1/2 tsp brown sugar, firmly packed
1/8 tsp ginger
1 garlic clove, finely chopped
1 green onion
3/4 lb. boneless, skinless chicken breasts cut into 1" cubes
1/2 cup fresh snow peas
1 cup fresh broccoli, chopped
2 cup cooked rice

Toast sesame seeds in 350F oven about 2 minutes or until light golden brown. In mixing bowl combine soy sauce, water, sugar, sesame seeds, ginger, garlic, and onions. Add chicken, turning to coat thoroughly. Cover tightly and refrigerate about 1 hour. Place chicken and marinade in single layer in bottom of 8x8x2 inch baking pan. Broil 6 inches from heat about 6 minutes or until golden brown. Mix in broccoli and snow peas. Continue broiling about 4 minutes longer or until vegetables are hot and crisp but tender. serve immediately over hot rice prepared according to package directions, omit salt.  Yield: 3 servings.

SOUTHERN CHESS PIE

2 eggs ( beaten well)
1 cup brown sugar
1/2 cup granulated sugar
1/4 cup flour
1 stick (1/2 cup) butter or margarine
1/2 cup milk
1 tsp. vanilla
1 9-inch unbaked pie shell

Preheat oven to 350 degrees; have unbaked pie shell ready. In large bowl, mix granulated sugar, brown sugar and flour together; add beaten eggs and mix well. Add melted butter, milk and vanilla; mix well and pour into unbaked pie shell. Bake until pie is firm in the middle, 40 minutes.


SPAGHETTINI COL ERBI E POMODORO
(Spaghettini with Herbs and Tomato) (serves 4 to 6)
Contrary to the popular image of Italian grandmothers cooking sauces for hours in large, bubbling pots, most pasta sauces in Italy take only a few minutes to prepare.  In this one the herbs and tomatoes are eaten practically raw, so be sure to use the freshest herbs and the finest ripe tomatoes.

1 1/2 lbs (675 g) ripe tomatoes, seeded and diced
3 Tbsp (45 ml) chopped fresh basil
3 Tbsp (45 ml) chopped fresh parsley
1 Tbsp (15 ml) chopped fresh sage
1 Tbsp (15 ml) chopped fresh rosemary
1 Tbsp (15 ml) chopped fresh mint
1/3 cup (80 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1 lb (450 g) spaghettini (thin spaghetti) or spaghetti, cooked according to the
package directions and drained

Combine the tomatoes and herbs in a large, heat-proof bowl.  Heat the olive oil in a small saucepan over high heat until it just begins to smoke.  Pour over the tomato and herb mixture - it should be hot enough to sizzle when it hits the tomatoes.  Season with salt and pepper and add the cooked pasta.  Toss to combine and serve immediately.  Serves 4 to 6.

SPICY HONEY-MUSTARD GLAZED PORK RIBS
Makes 8 servings

2 tablespoons vegetable oil
1 small onion, minced
1 1/2 cups honey
1 cup Dijon mustard
1/2 cup cider vinegar
1/4 cup crushed red pepper flakes
1 teaspoon Cajun seasoning
1/2 teaspoon salt
ground black pepper to taste
2 (2 pound) slabs baby back pork ribs

Preheat grill for medium heat and lightly oil grate.

Heat oil in a saucepan over medium heat. Sauté minced onion for about 5 minutes, or until caramelized. Stir in honey, mustard, and vinegar. Season with crushed red pepper, Cajun seasoning, salt, and black pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat, and set aside.

Generously sprinkle ribs with salt and pepper on both sides. Place ribs on grill rack, cover, and open vents halfway. Cook for 35 minutes. Turn ribs once, making sure they are not being over-cooked. Brush tops of ribs with sauce, and cook covered for 5 to 10 minutes Turn ribs over, cover, and cook for another 5 to 10 minutes. Remove ribs from grill. Heat remaining sauce, and serve as a dipping or mopping sauce.

STRAWBERRIES ROMANOFF

1 1/2  quarts fresh strawberries -- cleaned and halved
1/2  cup Cointreau
  2  tablespoons   sugar
    1   cup heavy cream -- whipped
    1   pint vanilla ice cream
  1/4  cup lemon juice

Cover strawberries with sugar and 2 tablespoons of Cointreau. Chill. Allow the
ice cream to defrost slightly -- put it in the bottom part of the refrigerator instead of the freezer.

Whip the cream until stiff. In another bowl, beat the vanilla ice cream with a
wooden spoon. Fold in the whipped cream, lemon juice, and remaining Cointreau
and blend until smooth. Pour the whipped ice cream over the chilled straw-
berries. Serve at once.  Yield: 4 servings.

STRAWBERRY BARBECUE SAUCE

3-1/2 cups sugar
1-1/4 pounds strawberries -- capped and sliced
6 tablespoons balsamic vinegar
6 tablespoons water
2 teaspoons cracked black pepper
3/4 cup ketchup
4 tablespoons Dijon mustard
1 teaspoon hot sauce -- or more to taste

Mix sugar, strawberries, vinegar, water, and black pepper in a saucepan. Bring to a boil over medium heat. Continue to cook at a slow boil for about 45 minutes or until thick. Remove from heat. Add ketchup, mustard, and hot sauce; mix really well. Yield 3 to 4 cups (about 20 servings).

SUMMER PATIO PARTY SALAD
Yield: 1 gallon (25-30 servings)

4 cans kidney beans (16 oz), drained, dark preferred
8 hard cooked eggs, chopped
1/2 cup onion, white or yellow, finely diced
1/2 cup green onion, medium bias cut
2 cups celery, medium bias cut
1/2 cup chutney such as Major Grey's
1/2 cup roast red pepper, medium dice
2 cups cheddar cheese, sharp, shredded or diced small
2 cups sour cream
1/2 cup parsley, diced
Salt and pepper to taste

Mix all ingredients gently to blend and adjust seasoning. Serve as buffet dish in lettuce lined bowl or individual portions garnished with parsley.

Note: Any protein can be added, such as Italian canned tuna, Mediterranean Grill seasoned salmon, or chicken. Flavor is best after several hours or overnight.

SWEET POTATO CASSEROLE

3 cups cooked and mashed sweet potatoes, preferably from fresh
1 cup granulated sugar
2 eggs
1/2 cup evaporated milk
1 tsp. vanilla
1 tsp. cinnamon or nutmeg
1/4 tsp. salt

1 cup brown sugar
1 cup pecan pieces
1 cup coconut
1/3 cup flour
1/3 cup butter, very soft

Mix first seven ingredients with wire whisk or mixer until smooth. Pour into pan sprayed with pan release.

Mix remaining five ingredients in bowl until crumbly and spread on top of potato mixture. Pour into sprayed 9 x 13 inch pan, and bake at 350 degrees for 30 to 40 minutes or until center reaches 160 degrees with quick-read thermometer.

TACO SOUP

1 lb ground beef
1 medium onion chopped

 In medium pan cook burger and onion until browned, drain off fat.

1 1-lb bag frozen whole kernel corn
1 can Rotel tomatoes with chili peppers
1 can diced tomatoes
1 package dry ranch dressing mix
1 package taco dry seasoning mix

Put all in a crock-pot, and cook on low for 4 - 6 hours.  You may add a little water if needed.  Top each serving with crunched up tortilla chips, shredded cheese and a spoonful of sour cream.

TEXAS DOG

1 Beef Frank or regular wiener
1 hot dog bun, split
1/4 to 1/3 cup chili, heated
1/4 cup Cheez Whiz Cheese Sauce or other cheese sauce
1 Tbsp. chopped onion
1 Tbsp. chopped jalapeno peppers

Heat frank as directed on package. Place in bun. Top with chili, cheese sauce, onion and peppers.

TORTA DI CAROTE
(Carrot Cake)
This flourless, butterless cake is denser and chewier than the carrot cake you are probably used to, and it's every bit as good for you.

9 oz (250 g) almonds
1 cup (250 ml) sugar
9 oz (250 g) carrots, shredded or finely chopped in a food processor
1/4 lb (110 g) lady fingers or sliced pound cake, toasted in a warm oven until
crisp and finely crumbled
2 1/2 tsp (12 ml) baking powder
1 Tbsp (15 ml) Amaretto liqueur (optional)
1/4 tsp (1 ml) salt
4 eggs, separated
Whipped cream for garnish (optional)

Process the almonds and sugar in an electric blender or food processor until very finely chopped.  Transfer to a large mixing bowl and add the shredded carrots, crumbled lady fingers, baking powder, optional Amaretto liqueur, salt, and egg yolks.  Mix to thoroughly combine. Whip the egg whites until they form stiff peaks and fold into the carrot mixture.  Pour into a greased 10-inch (25 cm) spring-form pan and bake in the top of a preheated 350F (180C) oven for 50 to 60 minutes, until a knife blade inserted in the center comes out dry. Cool on a wire rack until lukewarm before removing from the pan. Serve at room temperature with whipped cream if desired.  Serves 6 to 8.

VANILLA BEAN ICE CREAM
Yield: 1 Gallon

2 qts. half and half
8 oz granulated sugar
2 - 3 vanilla beans, split
pinch salt
16 egg yolks
8 oz granulated sugar

Bring cream, 8 ounces of sugar, and vanilla beans to a scald in heavy bottom saucepan. Remove from heat and let steep for 5 minutes then scrape the pulp from the beans into the cream.

Meanwhile, blend yolks with 8 ounces of sugar in a bowl. Do not whip, only stir until blended.

Temper yolks by adding one cup of hot cream to the bowl and stir to equalize temperature, then add the tempered yolks to the pan with the cream and cook over low heat stirring constantly until the mixture coats the back of a wooden spoon.

Strain through a sieve into a clean bowl over an ice bath and stir to cool. Chill well before putting into the ice cream freezer; can be made one day in advance.

Note: Macerate one to one and ½ cups of seasonal fruit with desired amount of sugar, and then add to the cream mixture when cool. Do not use plain cut up fruit or they will freeze into hard chunks and not add any flavor.

Instead of all vanilla beans, use one cup of Mustard Seed Foods Dark Roast coffee beans and steep as directed for coffee ice cream.

Best flavor and texture is achieved by "ripening" the finished ice cream for a couple hours either in the ice cream freezer or in a storage freezer.

ZUCCHINI SPREAD

3 cups zucchini shredded
2 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. lemon juice
4 Tbsp. fresh cilantro chopped
8 oz. cream cheese softened
salt and pepper to taste

Combine all ingredients in a food processor and blend well. Chill for at least 1 hour before serving. Serve with crackers, bread rounds or fresh vegetables. This dip is very tasty and can also be spread on thin slices of French bread and served on individual plates.

ZUPPA DI CECI E SPINACI
(Chickpea and Spinach Soup)

1 oz (28 g) dried porcini mushrooms soaked in
3 cups (750 ml) lukewarm water for 1 hour
1 lb (450 g) fresh spinach, thoroughly rinsed, or
10 oz (280 g) frozen spinach, thawed
4 Tbsp (60 ml) extra-virgin olive oil
1/2 medium onion, finely chopped
1-2 ripe tomatoes, peeled, seeded, and finely chopped
19-oz (532 g) can chickpeas (garbanzos, ceci), drained
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for garnish

Lift the mushrooms from the liquid without stirring up the liquid too much and chop the semi-fine.  Strain the liquid through a strainer lined with a coffee filter or paper towel and reserve.  If using fresh spinach, remove the stems and cook in a covered pan with the water clinging to the leaves until tender, about 5 minutes.  Drain the spinach and chop coarsely.  If using frozen spinach, chop coarsely.
Heat the oil in a large soup pot over moderate heat and sauté the onion until tender but not brown, about 10 minutes.  Add the tomatoes and cook for 2 minutes.  Add the mushrooms, spinach, chickpeas, the filtered mushroom liquid, salt, and pepper, and bring to a simmer. Reduce the heat to very low and simmer covered for 1 hour.  The soup should be more like a dense stew rather than a liquid broth.  Serve garnished with grated Parmesan.  Serves 4 to 6.
 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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