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

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Recipes from Spike & Jamie

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Contents Disk 401

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).

AFRICAN CURRYS
AMBROSIA (EASY)
ANGEL HAIR WITH TOMATOES, BASIL & GARLIC
APPLE DUMPLINGS, SIMPLIFIED
APPLE FRITTERS
BAKED FRENCH TOAST
BAKED GRAPEFRUIT ALASKA
BAKED PEARS
BASIC CREPE BATTER
BASIL INFORMATION
BISCOTTI WITH RAISINETS
BREAKFAST QUICHE
BROCCOLI, CHERRY TOMATO, PASTA SALAD
CASA OLE' CHEESE DIP
CATFISH COUBILLION
CAULIFLOWER SOUP
CHEDDAR BAKED POTATO SOUP
CHOCOLATE LADYFINGER CAKE
CINNAMON CHIP SCONES
COFFEE CAKE
CRAB STUFFED CHICKEN BREASTS
CREAM OF PEANUT SOUP
CRISP BELGIAN WAFFLES W/ FRUIT COMPOTE
CUBAN SANDWICH
ECLAIR DESSERT
FENNEL SALAD
FLOUNDER FILLETS
FLOUR FREE, GLUTEN FREE CAKES
FRESH VEGETABLE KABOBS
GRILLED CORIANDER RUBBED CHICKEN SAND
GRILLED LOBSTERS WITH ASIAN DIP SAUCE
GRILLED ONION SALAD
HALIBUT CUTLET IN LEMON & DILL SAUCE
HAM and GRITS CRUSTLESS QUICHE
HONEYED BREAKFAST SOUFFLÉ
KASSLER CASSEROLE
LEMON CHICKEN AND ZUCCHINI
LEMON DELIGHTS
LEMON PUDDING PIE
LEMON SPICE TEA
LEMONADE CHEESECAKE
LIME MARINATED GRILLED MAHI MAHI SAND
LOBSTER HEARTS
MARINATED FLANK STEAK
MEDITERRANEAN QUESADILLAS
MEXICALI RICE
MEXICAN PORK ROAST
NAPA CABBAGE WITH NOODLES
OZARK APPLE CAKE
ONION PATTIES
PEANUT BUTTER MIDDLES
QUICK ICE CREAM
ROSEMARY AND BLUE CHEESE POTATOES
RICE PRIMAVERA
ROSEMARY INFORMATION
SALMON WITH PISTACHIO BASIL BUTTER
SALSA MEXICANA
SCOTCH EGGS
SHOWER CLEANER
SMOKED TURKEY SALAD
SPICE N'PECAN MUFFINS
STUFFED MEAT LOAF
SWEDISH JUNE 6TH PASTRY
SWEET DREAM COOKIES
TANGY KABOBS
WHIPPED RASPBERRY PIE
WHITE BEAN SOUP WITH ROSEMARY
ZESTY GUACAMOLE



AFRICAN CURRY

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, peeled and chopped
1 bay leaf
1 (14.5 ounce) can whole peeled tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juiced

Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and sauté until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.

Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

AMBROSIA

1 20-oz. can pineapple chunks, drained
1 11-oz. can mandarin oranges; drained
1 1/2 cups seedless green grapes
1 cup flaked coconut
1 cup mini. marshmallows
1/2 cup chopped pecans
1 tablespoon sugar
3/4 cup vanilla yogurt

Combine all ingredients in a large bowl. Serve immediately or chill several hours. Serves 8.

ANGEL HAIR WITH TOMATOES, BASIL & GARLIC
8 Servings

1 lb Angel Hair or Capellini, uncooked
2 tbsp. vegetable oil
1 tbsp. minced garlic
5 cups tomatoes; diced
1/2 tsp. basil
3/4 cup low-sodium chicken broth
5 tbsp. Parmesan cheese
Salt and freshly ground pepper to taste

Prepare pasta according to package directions, drain. Heat oil in a large skillet over medium-high heat.

Add garlic and cook for one minute. Add tomatoes, basil, salt and pepper.

Cook for 3 minutes. Add hot pasta to skillet; toss well. Add chicken broth and stir. Toss with Parmesan cheese and serve immediately.

APPLE DUMPLINGS, SIMPLIFIED
(Country Oaks B&B, Mountain Home, AR)

2 apples (gala or Fuji)
1 pkg crescent rolls
1/4 stick butter
1/2 cup apple juice
1/2 cup sugar
Cinnamon

Peel, core and quarter apples. Wrap each quarter in crescent roll. Place in 9x9 sprayed square dish. Sprinkle very liberally with cinnamon. Combine remaining ingredients in pan & cook till sugar dissolves. Pour over apples. Sprinkle more cinnamon on each roll. Bake at 350 degrees for 30 minutes. Let sit about 15 min before serving. Also good with ice cream.

APPLE FRITTERS
(Gables Inn B&B, Hot Springs, AR)

1 3/4 cup flour
1 teaspoon salt
2 teaspoons baking powder
1 large apple, chopped fine
1 egg, beaten
6 tablespoons sugar
1/2 teaspoon cinnamon Milk

Add milk until it is a thick batter. Drop by teaspoonfuls (or tablespoons depending on size you like) into hot oil (400). Fry until brown, turning. Serve hot with maple syrup.

BAKED FRENCH TOAST
(Old Stonehouse B&B, Hardy, AR) Serves 8 - 10

1/2 cup butter
2 Tablespoons corn syrup
1 cup brown sugar
loaf unsliced French bread
5 eggs
1 1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt

In small saucepan, combine butter, corn syrup, and brown sugar. Cook and stir over low heat until syrupy. Pour over the bottom of a 9 x 13 baking dish.

Slice the bread into 1 inch slices. Place slices over the syrup mixture.

Mix together eggs, milk, vanilla and salt until well blended. Pour over the bread. Cover dish and refrigerate overnight.

In the morning, remove from refrigerator and bring to room temperature while oven preheats. Uncover and bake @ 350 degrees for 20 minutes. When you remove from oven, invert onto large serving platter. See note for individual
servings.

Note for individual servings: At the Olde Stonehouse, they sometimes make this dish in individual ramekins - covering bottom with syrup, topping with one slice of bread, and covering with egg mixture. Bake at 350 - checking at 15 minutes to see if set and lightly browned.

BAKED GRAPEFRUIT ALASKA
Stitt House B&B, Hot Springs, AR)

Preheat oven to 350 degrees.

4 1/2 grapefruits, scored
2 egg whites
1/4 tsp cream of tartar
3 Tbsp sugar
1/4 cup orange marmalade
coconut flakes
4 fresh mint sprigs

Beat egg whites and cream of tartar till fluffy and stiff, add sugar slowly while beating till it holds peaks and you can turn bowl upside down. Carefully fold in orange marmalade. Heap on top of grapefruit halves and sprinkle with coconut flakes. Bake on greased cookie until brown.

BAKED PEARS
(Grand Canyon B&B, Williams, AZ)

1 Bartlett or Bosc pear per 2 people

Yogurt Mixture:
1 tablespoon homemade granola
1/2 carton sour cream
1 tablespoon yogurt mixture or prickly pear syrup
1/2 carton French vanilla yogurt

Homemade Granola:
1 cup uncooked oats
1/3 cup finely chopped nuts
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 to 1/3 cup melted butter
combine and store in refrigerator

Preheat oven to 350 degrees. Slice pears length wise and core. Place 1 Tbsp. Granola in hollow of pear and place in metal cake pan. Bake for 45 minutes. Insert knife into pears to test softness. Remove from oven, place on plates to cool, and top with yogurt or syrup before serving.

BASIC CREPE BATTER
(Gold Mountain Manor, Big Bear Lake, CA)
You can make these sweet by adding one teaspoon of vanilla extract and two tablespoons of sugar but with the sweetened fruit inside and the cinnamon sauce, you probably don’t need it.

2 eggs
1-cup milk
1/3-cup water
1 cup all purpose flour
2 tablespoons melted butter
Pinch of salt

Blend all ingredients in a blender or food processor very briefly, just until mixed. Cover and chill for at least one hour or up to 24 hours. Gently stir the batter if its
separated at all during its chilling. Heat a small non-stick frying pan over medium high heat until hot. (A crepe pan is a plus but we’ve made them with a sauté pan and they come out fine – non-stick is the most important thing). Coat the pan with cooking spray and, lifting the pan off the heat, pour about ¼ cup batter in the pan, swirling to cover bottom of pan (for a 9-10 inch pan, if a smaller pan, use slightly less batter). Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and flip, cooking the other side briefly, about 15 seconds. Stack the cooked crepes between wax paper. Cooked crepes will stay fresh in the fridge for up to three days. Makes about 14-16 crepes.

Orange Cinnamon Sauce
1-cup sugar
½ cup water
1-teaspoon ground cinnamon
2 tablespoons orange juice concentrate

Combine all ingredients in small saucepan over medium heat. Stir until sugar dissolves and bring to a boil. Reduce the heat and simmer for fifteen minutes. Do not
stir. Syrup will thicken to maple syrup consistency. Spoon warm over crepes.
For strawberries: Wash, hull and slice 3 pints of strawberries. Mix with ¼ cup sugar and allow to sit at room temperature for about an hour, or as long as it takes
to make the crepes and sauce.

To serve: fill each crepe with some strawberries and fold over. Garnish with sauce and some freshly whipped cream, if desired (who are we kidding?).

BASIL INFORMATION

I grow it outside during the summer months and always have at least one inside year round. Here are some basic facts and tips about the herb.

The plant's leaves are used in cooking, and these leaves can range from green to reddish to purple in color. There are more than sixty different varieties of basil, each with its own distinct and wonderful flavor. These flavors include hints of lemon, thyme, jasmine, clove, cinnamon and anise. For best flavor, the leaves should be picked before the plant flowers. As an added benefit to growing your own, basil is said to repel flies, mosquitoes and cockroaches. Although basil is an annual, you can pinch it back to keep it from flowering, extending its growing period.

Lots of folks keep basil growing in pots indoors in a sunny window to have fresh basil at their fingertips. If you don't have a basil plant, you can still find fresh basil leaves in your grocery stores in the produce department. Look for fresh, vibrant green leaves with no dark spots or signs of decay. Fresh basil leaves should be layered in damp paper towels inside a plastic bag and refrigerated up to four days. For basil with stalks attached, place in a glass of water and cover with a plastic bag secured to the glass. Store in your refrigerator, change the water daily, and use within the week. Do not wash the leaves until you are ready to use them. Add the fresh basil to your recipe towards the end of the preparation for the best flavor.

Basil is readily available in dried form, but it cannot compare in flavor to fresh basil. Dried basil should be stored in a cool, dark place away from heat and light. Dried herbs lose their potency within six months, even under the best conditions. Bear in mind that dried basil can easily have been sitting on your grocer's shelf for months by the time you buy it. Buy small amounts unless you use a lot of any spice or herb.

Basil supposedly derives its name from the terrifying basilisk, a half-lizard, half-dragon creature with a fatal piercing stare according to Greek mythology. The basil plant was considered to be a magical cure against the look, breath or even the bite of the basilisk when a basil leaf was medicinally applied. Although this story moved into the realm of fable, basil was still considered a medicinal cure for venomous bites. In keeping with its hostile status, later Greeks and Romans believed the most potent basil could only be grown if one sowed the seed while ranting and swearing. This custom is mirrored in French verbage where semer le baslic (sowing basil) means to rant. In Greece today, basil is readily grown as an ornamental and is used in certain religious rituals as a symbol of fertility.

In medieval times, it was thought that scorpions came from basil. Legend says to acquire a scorpion, one should place a few basil leaves under a flowerpot and after awhile, the pot would be lifted to expose a scorpion. This legend no doubt ties into the Greek lore of the basilisk.

BASILED BEET GREENS WITH SESAME SEEDS

4 shallots, minced
1/4 cup of Chicken or vegetable stock
1 tbsp. butter
1 pound beet greens, washed and stemmed
3 tbsp. fresh basil, minced
1 tablespoon of sesame seeds, toasted

Combine the shallots, stock and butter in a pot large enough to hold the greens. Cook until the shallots are soft.

Add the beet greens and basil and cook only until the greens are wilted and tender.

Sprinkle with the sesame seeds and serve at once.

BISCOTTI WITH RAISINETS

1/2 cup packed brown sugar
3 tablespoons butter or stick margarine, softened
1/2 teaspoon vanilla extract
1 large egg
1 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup chocolate-covered raisins (such as Raisinets)
Cooking spray

Preheat oven to 350F degrees.

Beat the first 3 ingredients at medium speed of a mixer 4 minutes or until well-blended. Add egg, and beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; gradually add to sugar mixture, beating until well-blended. Stir in chocolate-covered raisins.

Turn dough out onto a lightly floured surface, and knead lightly 7times. Shape dough into a 12-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 3/4-inch thickness.

Bake at 350F degrees for 25 minutes. Remove roll from baking sheet; cool
10 minutes on a wire rack. Cut roll diagonally into 20(1/2-inch) slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 325F degrees. Bake 10 minutes; turn biscotti over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.   Yield: 20 servings.

BREAKFAST QUICHE
(Stitt House B&B, Hot Springs, AR)

Spray 8 ramekins with Pam.

6 eggs
2 cups milk
1 Tbsp chopped fresh chives (or 1/2 Tbsp. dried)
1 Tbsp fresh chopped parsley
1/4 tsp salt
1/4 tsp ground pepper
2 cups of grated cheese (mozzarella, Swiss, cheddar)
1 cup of cubed sautéed & drained bacon or ham-can be substituted with
vegetables
1/2 cup finely chopped sautéed onions
2 1/2 English muffins

Beat first 6 ingredients together. Now fold in cheese, bacon, onions, and English muffins. Ladle into well greased ramekins and bake in 400 degree oven approximately 20 minutes. Serve either in ramekin or loosen with knife around edges and turn onto plate. Garnish with fresh parsley and serve with salsa.

BROCCOLI, CHERRY TOMATO, AND PASTA SALAD

Herb mixture:
1/2 cup fresh flat-leaf parsley leaves
1/3 cup fresh basil leaves
1 tablespoon chopped fresh dill
1 teaspoon grated lemon rind
12 mint leaves
1 garlic clove, peeled

Dressing:
2 garlic cloves, peeled
1/3 cup 2% low-fat cottage cheese
1/4 cup low-fat buttermilk
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
Dash of black pepper
1/2 cup (2 ounces) crumbled feta cheese

Salad:
7 cups small broccoli florets
2-1/2 cups sliced mushrooms
2 cups cherry tomatoes, halved
2 cups cooked medium seashell or rotini pasta (about 4 ounces uncooked pasta)
1/2 cup minced shallots
2 tablespoons capers
1/4 teaspoon black pepper
1 (14-ounce) can artichoke hearts, rinsed, drained, and halved

To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons. Set remaining herb mixture aside.

To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor. Drop 2 garlic cloves through the food chute with food processor on; process until minced. Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth. Stir in feta.

To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender. Cool. Combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl. Pour dressing over salad; toss well. Yield: 4 servings.

CASA OLE' CHEESE DIP

1 large can evaporated milk
1 2-lb package Velveeta type cheese
1 1-lb package Mexican Velveeta type cheese
1 can cream of cheese soup (or nacho cheese soup if you prefer)
1 can cream of onion soup

Cube cheese and dump in crock pot. Add other ingredients. Heat on high until melted, then turn to low. Stir occasionally.

CATFISH COUBILLION

This is a traditional Louisiana recipe, which means lots of red pepper which you can tailor to your own taste. It is really suitable for ANY fresh fish.

1/4 cup virgin olive oil
1 can good chicken broth (NOT fat-free if possible)
1/2 as much rice as the chicken broth (by eyeball)
1 to 2 pounds FRESH fish fillets
1 medium red onion, finely chopped
lemon slice
fresh parsley sprigs for garnish
several dashes oregano
several dashes red pepper
salt and pepper to taste

Toss the olive oil, chopped onions, red pepper, oregano, salt and pepper in a saucepan to which you have a cover. Clarify the onion mixture. Add the chicken broth. Bring to slow (SLOW) simmer. Add the rice. A firm rice is preferred for this dish. Jasmine rice also works well if not over cooked.

When the concoction is raised to a simmer, GENTLY add the fish fillets. Do NOT stir. Cover. Simmer on ULTRA-LOW until all liquid is absorbed.

Garnish with fresh parsley and serve immediately with fresh vegetables and
salad of your choice. The fish should be flaky, almost poached. What a
wonderful meal.

CAULIFLOWER SOUP

1 medium cauliflower
3 tbsp butter
3 tbsp flour
3 tbsp cream or half and half
1 quart chicken stock (fresh is better)
3 egg yolks, well beaten
Salt and pepper to taste

Discard leaves from cauliflower, separate into flowerets, cook 10 minutes in boiling water. Drain, set aside. Melt butter, add flour and cook until brown, add chicken stock slowly stir until thick and smooth. Add cauliflower. Simmer until soft enough to mash. Puree in blender, season with salt and pepper. Return to pan and to a boil. Combine cream and egg yolks, blend slowly stirring constantly into hot mixture. Serves 6.

CHEDDAR BAKED POTATO SOUP

1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 lb. grated Cheddar cheese
4 cups whole milk + 1 soup can
2 Tbsp butter
2 Tbsp cornstarch
1/2 tsp. each salt, pepper, onion powder and garlic salt
7 medium potatoes, diced to 1-inch and boiled

Pour soup, 1/2 can broth, and 1 can milk into a soup pot, and stir. Add cheese and milk. Stir in cornstarch with the rest of the broth. Add broth to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes. Add boiled potatoes and simmer 15 minutes more.

For the best taste, let cool and reheat. To serve, top with chives and bacon bits. Servings: 4 [] I, Spike, do not know why it is called “baked.” []

CHOCOLATE LADYFINGER CAKE

1 cup sugar
3/4 cup Dutch process cocoa
1/4 cup cornstarch
1/4 teaspoon salt
2 cups skim milk
2 (1-ounce) squares semisweet chocolate, coarsely chopped
3 tablespoons stick margarine
1-1/2 cups frozen reduced-calorie whipped topping, thawed
23 ladyfingers
1/4 cup Grand Marnier or other orange-flavored liqueur
1 tablespoon powdered sugar
Orange slices (optional)

Dutch process cocoa has less acidity than regular cocoa, and it gives the pudding mixture a smoother chocolate flavor.

Combine the first 4 ingredients in a large saucepan. Gradually add skim milk, stirring with a wire whisk until blended. Add the chopped chocolate; bring to a boil over medium heat, and cook for 1 minute, stirring constantly. Add the margarine, and cook for 1 minute, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 10 minutes or until the chocolate mixture cools to room temperature, stirring occasionally.

Remove pan from ice. Spoon 1/2 cup chocolate mixture into a small bowl, and gently fold in whipped topping. Cover and chill chocolate-whipped topping mixture. Set aside the remaining chocolate mixture.

Line a 9 x 5-inch loaf pan with heavy-duty plastic wrap, allowing wrap to extend over edge of pan. Split ladyfingers in half lengthwise. Arrange 9 ladyfinger halves lengthwise in 3 rows, rounded side down, in a single layer in bottom of pan. Brush 1 tablespoon Grand Marnier over ladyfingers in pan. Spread about 1/2 cup chocolate mixture over the ladyfinger layer. Repeat procedure 3 more times with the remaining ladyfingers, Grand Marnier, and chocolate mixture, ending with ladyfingers (1 lady finger half will be left over). Cover; chill for at least 8 hours.

Uncover and invert the pan onto a serving platter; remove the plastic wrap. Sprinkle with powdered sugar. Serve cake with chocolate-whipped topping mixture. Garnish each serving with an orange slice, if desired. Yield: 9 servings.

CINNAMON CHIP SCONES
(Bridgeford House, Eureka Springs, AR)

2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp sugar, plus additional for dusting scones
1 stick butter
1 cup packaged cinnamon chips
1 egg, separated
1 tsp. vanilla extract
3/4 cup buttermilk

Preheat oven to 375 degrees F. In large bowl, combine flour, baking powder, baking soda, salt and sugar. Cut in butter until mixture resembles coarse meal. Stir in the cinnamon chips.

In another bowl, combine egg yolk, vanilla and buttermilk. Stir into the dry ingredients until just combined. Turn the dough onto a floured surface. Handling it as gently as possible - don't use a rolling pin - pat into a 10inch circle that is 1/2-inch thick and cut into wedges; or, cut with a 2-inch cookie cutter. Place scones on an ungreased baking sheet. Lightly beat the egg white. Brush tops with the egg white; dust with sugar.

Bake for 18 to 22 minutes, until golden brown. Remove from pan; cool on a wire rack. After 5 minutes, cover loosely with a dishtowel until completely cool. Makes 12 servings.

COFFEE CAKE
(Oak Tree Lodge, Heber Springs, AR)

2 cups flour
1 tsp salt
2 tsp baking powder
2 eggs
1/2 cup vegetable oil
1 cup sugar
2 tsp cinnamon
1 cup chopped nuts

Place flour, salt, baking powder, sugar, cinnamon, and nuts in a bowl. Mix with a wooden spoon. Add eggs and oil, mix again. Pat mixture into a 9" x 13" glass greased baking dish. Turn on oven to 350 degrees.

Topping-
1 (8 oz) package of cream cheese, softened
1/3 cup sugar
1 beaten egg
dash salt
1 tsp vanilla
1 can pie filling, cherry or blueberry

Combine all ingredients except pie filling and mix with mixer. Spread topping over flour mixture. Bake in 350 degree oven approximately 1 hour.

Warm pie filling in microwave and after cutting coffee cake, top with pie filling before serving. Or, if you prefer, pie filling can be placed on coffee cake prior To
baking.

CRAB STUFFED CHICKEN BREASTS

3 ounces cream cheese, room temperature
2 tablespoons onion, minced
1 tablespoons fresh parsley minced
1 teaspoon fresh dill, minced
1 teaspoon fresh garlic, minced
1/8 teaspoon lemon pepper
4 ounces salad shrimp
4 boneless skinless chicken breast halves all purpose flour
2 eggs, beaten to blend
3 cups fresh breadcrumbs
2 tablespoons butter
2 tablespoons vegetable oil
4 ounces crab meat

Combine first 6 ingredients in medium bowl. Add crab, shrimp and mix in thoroughly. Season with salt and pepper (can be prepared 2 hours ahead). Cover and chill. Using small sharp knife, cut horizontally through center of each chicken breast, creating a pocket. Fill each pocket with 1/4 of stuffing. Dip each chicken piece into flour, then eggs, then crumbs to coat, covering completely. Melt butter with oil in heavy large skillet over medium heat. Add chicken breast halves to skillet and cook until golden brown and cooked through, about 10 minutes per side. Chilling Time: 2 hours. Cooking Time: 20-25 minutes. Serves 4

CREAM OF PEANUT SOUP
Kings Arms Tavern, Williamsburg, VA

1 medium onion, chopped
2 ribs celery, chopped
1/4 cup butter (no substitutes)
3 Tbsp all-purpose flour
2 quarts chicken stock, fresh or canned
2 cups smooth peanut butter
1-3/4 cups light cream
peanuts, chopped

Sauté onion and celery in butter until soft, but not brown. Stir in flour until well blended. Add the chicken stock, stirring constantly, & bring to a boil. Remove from heat and puree in a blender or a food processor until smooth. Return mixture to saucepan.

Add the peanut butter and cream, stirring constantly until thoroughly blended.
Heat just until hot. Do not boil. Serve, garnished with chopped peanuts.
** also good served ice cold.

CRISP BELGIAN WAFFLES WITH FRESH FRUIT COMPOTE
(Mountain View, B&B, Mountain View, AR)

64 ounces malted pancake flour
2 quarts fresh purified water
12 farm-fresh eggs
1 pound real butter
2 Tablespoon pure vanilla
Fruit Compote:
Apples
Oranges
Banana
Kiwi
Strawberries
Grapes

Belgian Waffles: Melt butter in double boiler. Add water to beaten eggs. Mix well. Add vanilla. Add flour little by little to egg mixture. Pour melted butter into flour mix. Pour into heated Belgian Waffle irons. (For smaller amounts, use 1/2 or 1/4 of above quantities).

Fruit Compote: Cut fruits into small portions. Place small amount of sugar into bottom of large bowl. Slice strawberries and place in bowl (preferably a few hours
before serving). Add other fruits of choice and fold into sugar and strawberries. (Kiwi and strawberry add wonderful color). Serve over hot waffles.

Topping: top with Red Raspberry Ambrosia (available from the INN at Mountain View) or whipped topping. Makes: 64 waffles.

CUBAN SANDWICH

1 7-inch loaf Cuban or French bread
2 teaspoons mayonnaise
2 teaspoons yellow mustard
2 oz thinly sliced roasted pork
2 oz thinly sliced cooked ham
1 oz thinly sliced Swiss cheese
3 thin slices of ripe tomato
1 to 2 lettuce leaves
3 to 4 thin slices dill pickles
About 1 tablespoon butter or margarine at room temperature

Slice open the roll lengthwise. Spread the bottom with the mayonnaise and the top with the mustard. Layer the sandwich with the pork, ham, cheese, tomato,
lettuce, and pickle. Cover with the top of the roll.

Lightly butter the entire outside of the sandwich. Place it in a skillet over medium heat. Place a weight, like a heavy skillet, on top. Cook the sandwich until crusty and golden brown on both sides, 2 to 3 minutes per side, adding butter as necessary. Slice the sandwich in half on the diagonal and serve at once.

ECLAIR DESSERT

2 packages instant (3.5 or 4 oz. each)French vanilla pudding mix
2 cup milk
1 box graham crackers
1 (8 or 9 oz.) container frozen whipped topping, thawed Frosting:
1 square unsweetened chocolate
3 Tbsp butter or margarine
1 1/2 cup powdered sugar
1 tsp vanilla
3 Tbsp milk

To make dessert, butter a 9x13 inch pan. Place 12 graham crackers on bottom Mix together milk, pudding and whipped topping. Once thickened, smooth half on crackers. Place another 12 crackers on top. Add remaining mixture and another layer of crackers.
s
For frosting: Melt chocolate over low heat. Add butter and blend until smooth. Add sugar, milk and vanilla; mix together until smooth. Pour frosting over the graham crackers and refrigerate. Best if made the night before.

FENNEL SALAD

1 tsp. ground fennel seeds
1/4 cup lemon juice
1 Tbsp. olive oil
2 Tbsp. Kalamata green olives, pitted and minced
Salt and pepper to taste
2 fennel bulbs, sliced
2 Granny Smith apples, cored and sliced
1/4 cup fresh grated Parmesan cheese

Combine ground fennel, lemon juice, olive oil, olives and salt and pepper and whisk with a wire whisk. Combine fennel and apples. Pour dressing over fennel and apples and toss to coat. Sprinkle with cheese and serve.
FLOUNDER FILLETS

1/2 cup mayonnaise
1/4 cup minced fresh onion
1 tablespoon lemon juice
1/4 teaspoon dill
dash of red pepper
2 egg whites stiffly beaten, not dry
1/4 teaspoon salt
1/4 teaspoon pepper
4 4-oz flounder fillets
nonstick cooking spray

Combine the first 5 ingredients; set aside. Beat egg whites and fold into the first mixture. Set aside. Coat a shallow pan with nonstick spray. Pat fillets dry with a paper towel and arrange on baking sheet. Spray fillets with nonstick spray and sprinkle with salt and pepper. Broil fish about 3 inches from heat for about 6-8 minutes or until almost done. Spread sauce evenly over each fillet and broil about 2-3 more minutes or until brown and puffy. Serve immediately. Serves 4

FLOUR FREE, GLUTEN FREE CAKES

APPLE WALNUT CAKE
(Wheat Free, Gluten Free)

2 cups raw apple cut into small cubes
2 eggs
1/2 cup raw sugar
1/3 cup oil
1/2 cup chopped walnuts
1 and 1/2 cups rice flour
1/2 tsp cinnamon
1 tsp vanilla essence
pinch salt
1/4 tsp baking powder

Preheat oven to 175C (350F). Grease 20cm (8") cake tin. Lightly beat eggs.
Combine apple, eggs, sugar, oil, walnuts and vanilla. Sift flour, cinnamon, salt and baking soda. Add flour mixture to apple mixture. Mix well. Pour into prepared tin. Bake for approximately 60 minutes.

CAROB CAKE
(Wheat free, Gluten free) (Carob is used as a substitute for chocolate.)

¼ lb (125g) butter
3/4 cup castor sugar
2/3 cup steamed, mashed potato (cool)
1/3 cup carob powder
2 eggs (lightly beaten)
1 cup rice flour
1/2 cup soy flour
2 tsp baking powder
1/2 cup milk

Preheat oven to 175C (350F). Grease 20cm (8") cake tin. Cream butter and sugar in a large bowl. Add mashed potato, beat well. Gradually beat in eggs.
Sift flours, baking powder and carob together. Fold in flour mixture alternately with milk, blend well. Pour into prepared tin and bake for 40 - 50 minutes.

CARROT CAKE
(Wheat free, Gluten free)

1 and 1/2 cups rice flour
1 cup castor sugar
1/2 tsp salt
1 tsp bicarbonate of soda
1/2 cup crushed pineapple (undrained)
1 cup grated carrot
2 eggs
1/2 cup oil
1/2 tsp vanilla essence
1/2 cup chopped walnuts

Preheat oven to 175C (350F). Grease 20cm x 10cm (8" x 4") loaf tin and line bottom with grease-proof paper. Sift flour, sugar, salt and bicarbonate of soda in a large bowl. Add pineapple, carrot, eggs, oil and vanilla essence. Beat until combined. Stir in the nuts. Pour into prepared loaf tin and bake for 60 - 70 minutes.

CHOCOLATE CAKE
(Wheat free, Gluten free)

3/4 cup soy flour
3/4 cup rice flour
2 tsp baking powder
2 Tsp cocoa powder
1 tsp vanilla essence
2 eggs
¼ lb (125g) butter (melted)
2/3 cup milk
2/3 cup castor sugar

Preheat oven to 175C (350F). Grease 20cm (8") cake tin. Sift flours and baking powder. Combine all ingredients and beat for 3 minutes with an electric mixer.
Pour into prepared tin and bake for approximately 50 minutes.

PLAIN CAKE
(Wheat free, Gluten free)

1 and 1/4 cups rice flour
1/2 cup soy flour
2 and 1/2 tsp baking powder
1/2 cup castor sugar
125g melted butter
2/3 cup milk
2 eggs
1 tsp vanilla essence

Preheat oven to 175C (350F). Grease a 20cm (8") cake tin. Sift flours and baking powder. Combine all ingredients in a large bowl and beat for 3 minutes, with an electric mixer. Pour into prepared tin. Bake 50 - 60 minutes.

Variation:
For a lemon or orange cake, add juice and rind of either one lemon or one orange, add milk to the juice to make up the 2/3 cup of the milk required for the recipe.

FRESH VEGETABLE KABOBS
2 servings

1/3 cup butter or margarine, melted
1 1/2 tablespoons chopped fresh cilantro or parsley
1/4 teaspoon ground cumin
1/4 teaspoon dried crushed red pepper
1/8 teaspoon freshly ground pepper
Dash of salt
2 small ears of corn
1 small sweet red pepper
1 small sweet yellow pepper

Combine butter and next 5 ingredients, and set aside. Cut corn into 1-inch-thick rounds, and peppers into 1 1/2-inch squares; alternate on skewers. Brush with butter mixture. Grill over medium coals, basting occasionally, 10 to 15 minutes. Serve with remaining butter mixture.

GRILLED CORIANDER RUBBED CHICKEN SANDWICH
WITH CHIPOTLE LIME MAYONNAISE ON A KAISER ROLL

Four 6-ounce boneless chicken breasts
2 tablespoons olive oil
3 tablespoons of ground coriander
Kosher salt and fresh cracked pepper to taste

Combine and mix olive oil, coriander, salt and pepper together in medium size bowl. Rub chicken breasts with the oil, coriander, salt and pepper mixture. Over medium fire, grill chicken breasts for six minutes on each side. When chicken breasts are finished, place them on Kaiser rolls. Add Chipolte Lime Mayonnaise to sandwich. Makes 4 sandwiches.

Chipotle Lime Mayonnaise

1/2 cup mayo
2 Chipotle peppers (minced)*
1 teaspoon garlic (minced)
2 tablespoons of lime juice (or juice from one lime)
3 tablespoons fresh cilantro
Kosher salt and fresh cracked pepper to taste

Combine and mix ingredients for Chipolte Lime Mayonnaise in medium size bowl.

*Note: Canned Chipotle peppers (in adobo sauce) can be found in the ethnic food aisle of your grocery store.

GRILLED LOBSTERS WITH ASIAN DIPPING SAUCE

Six 1 1/4-pound live lobsters
3 garlic cloves
1/3 cup Asian fish sauce
1/3 cup fresh lime juice
1/3 cup packed brown sugar
3 tablespoons water
1 1/2 teaspoons Asian chili paste
1/4 cup packed fresh cilantro leaves
1/4 cup packed fresh mint leaves

Garnish: lime halves

Fill an 8-quart kettle with boiling water for lobsters.

Mince garlic and in a bowl stir together with fish sauce, limejuice, brown sugar, water, and chili paste. Dipping sauce may be made 1 day ahead and chilled, covered.

Plunge 2 lobsters headfirst into boiling water and cook 3 minutes (lobsters will be only partially cooked). Transfer lobsters with tongs to a colander to drain and cool. Return water to a boil and cook remaining 4 lobsters in same manner.

When lobsters are cool enough to handle, twist off tails and break off claws at body of each lobster, discarding bodies. With kitchen shears halve tails (including shells) lengthwise. (Do not remove tail or claw meat from shells.) Lobsters may be prepared 1 day ahead and chilled, covered. (If making ahead, chill lobster immediately and keep chilled until ready to grill.)

Prepare grill.

Chop cilantro and mint and stir into dipping sauce. Measure out 1/4 cup dipping sauce to use for basting lobster tails. Grill claws on a rack set 5 to 6 inches over glowing coals, covered, turning them occasionally, until liquid bubbles at open ends, about 5 minutes, and transfer to a serving platter.

Arrange tails on grill, cut sides up, and brush with basting sauce. Grill tails, covered, basting occasionally, 6 minutes, or until meat is opaque. Serve lobster with dipping sauce and lime halves.

GRILLED ONION SALAD

1/2 cup (125 ml) olive oil
3 Tbsp (45 ml) Dijon-style mustard
1 Tbsp (15 ml) balsamic or red wine vinegar
1 Tbsp (15 ml) chopped parsley
1 Tbsp (15 ml) fresh or 1 tsp (5 ml) dried tarragon
Salt and freshly ground pepper to taste
3 - 4 large sweet onions such as Bermuda, Vidalia, or Walla Walla, peeled and
sliced 1/2 inch (1 cm) thick
Leaf lettuce for garnish

Combine the olive oil, mustard, vinegar, parsley, tarragon, salt, and pepper in a small bowl.  Place the onion slices on a grill over a moderate fire and baste with the oil mixture.  Cook until golden and tender, about 10 minutes, turning and basting several times.  Serve on a bed of lettuce dressed with some of the oil mixture.  Serves 4 to 6.

HALIBUT CUTLET IN LEMON & DILL SAUCE

4 Halibut fillets, 5 oz. each, pounded to 1/4" thick (Option: Halibut fillets can be
cut in two (2-1/2 oz.) pieces if preferred)
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup Wondra® flour
1/4 cup Olive oil
1/2 cup White wine, dry
3/4 quarts Clam juice
2-1/2 tablespoons Fresh dill, chopped
4 teaspoons Granulated sugar
4 oz. Sunkist lemon segments, chopped
4 oz. Tomatoes, diced 1/4"
1 lb. Starch du jour (potatoes or rice)
1 lb. Vegetables du jour (veggies of your choice)

Season each side of halibut fillet with 1/16 tsp. salt and 1/16 tsp. pepper. Dredge each fillet in 2 Tbsp. Wondra flour. Heat 1 Tbsp. olive oil in skillet over high heat, then quickly brown halibut on both sides, until almost done.

Remove from pan and hold warm. Deglaze pan with 2 Tbsp. white wine. Reduce mixture by half. Add 3/4 cup clam juice and 2 tsp. chopped dill. Reduce liquid by half.
Return fish to pan and finish cooking. Stir in 1 tsp. sugar, 1 oz. Sunkist lemon segments, and 1 oz. tomatoes to just heat through. Liquid should not be reduced any further.

Remove fish to serving plate and ladle with Sunkist lemon, dill and wine sauce. Serve with 4 oz. starch (potatoes/rice) and 4 oz. vegetables du jour.

HAM and GRITS CRUSTLESS QUICHE
(Country Oaks B&B, Mountain View, AR)

1/2 cup water
1/4 tsp Salt
1/3 cup quick-cooking grits, uncooked
1 (12 oz) can evaporated milk
1 1/2 cups chopped ham
1 cup (4 oz) Cheddar cheese, shredded
3 large eggs, lightly beaten
1 Tbsp Chopped fresh parsley
1 tsp Dry mustard
1-2 tsp Hot sauce

Preheat oven to 350 degrees. Bring water and salt to boil in saucepan; stir in grits. Remove from heat; cover, and let stand for 5 minutes (mixture will be thick). Stir in milk and next 6 ingredients. Pour into sprayed 9 1/2" quiche dish or a 9 1/2" deep-dish pie plate. Bake for 30-35 min. Let stand 10 minutes before serving. Cut into wedges. Yield 6 servings. Variation: Use Italian Sausage in place of ham (sauté, drain & crumble well), and eliminate mustard & hot sauce.

HONEYED BREAKFAST SOUFFLÉ
(Beaver Lake B&B, Eureka Springs, AR)

4 eggs, beaten
1 cup flour
1/2 cup honey
3/4 tsp. salt
2 1/2 cups milk
4 Tbsp butter, divided

Place four individual casserole dishes (2 cup size) into a 25 degree oven. Combine eggs, flour, honey and salt. Then stir in the milk. When the dishes are hot, add 1 tablespoon butter to each and tip to coat the sides with melted butter. Divide batter evenly into the dishes and carefully place them into the oven. Bake for 20 minutes or until fluffy and brown. Serve with peaches and sausage.

KASSLER CASSEROLE
"Kassler" is the Swedish (and I think also German) word for smoke-cured loin of pork. This casserole is easy-made and delicious and excellent to make if you have unexpected (or even expected!) guests. Serves 4 (from Bella, in Sweden)

14 oz boneless smoke-cured loin of pork
1/2 red sweet pepper
1/2 green sweet pepper
1 can sliced pineapple, good 7 oz
1 piece leek, 2" long
2 tbsp butter or margarine
2 tsp curry
3 - 4 tbsp mild chili sauce (ketchup type)
1/2 can crushed tomatoes (can size 14 oz)
good 3/4 cup creme fraiche or sour cream
1 - 2 crushed garlic cloves
dash paprika
dash pepper
1 - 2 tbsp toasted, flaked almonds

Cut meat and sweet peppers in shreds, the pineapple in pieces, and slice the
leek. Melt the fat in a frying pan and sauté the curry for about 1 minute (this brings the lovely taste forward even more). Add meat, sweet peppers, and leek. Sauté it all for about 5 minutes and stir occasionally.

Stir in chili sauce, crushed tomatoes, and creme fraiche or sour cream. Let
the casserole boil on low heat for about 10 minutes. Mix in the pineapple
pieces and flavor with garlic, paprika, and pepper. Check for seasoning and
add more if necessary.

Heat it all through, sprinkle with almonds, and serve with boiled rice, warm
bread, and shredded green salad with fresh lemon juice.
LEMON CHICKEN AND ZUCCHINI

1 broiler-fryer (about 2-1/2 pounds), cut into serving-size pieces
2 tablespoons vegetable oil
3/4 cup water
1 medium onion, sliced
1 chicken bouillon cube
1/2 teaspoon dried basil leaves, crushed
2 unpeeled medium zucchini, thickly sliced
2 tablespoons cornstarch
Grated peel and juice of 1/2 Sunkist lemon
Sliced or chopped pimientos (optional)
1/2 Sunkist lemon, cut into half-cartwheel slices

In a 10-inch skillet, lightly brown the chicken in the oil, pour off the fat. Add 1/2 cup of the water, onion, bouillon cube, and basil. Cover and cook over low heat for 30 minutes, add zucchini.

Cover and cook 15 minutes longer, or until chicken and zucchini are tender. Remove chicken to a serving platter and keep warm.

To make the sauce, gradually blend the remaining 1/4 cup of water into the cornstarch, add to ingredients remaining in skillet. Cook over medium heat, stirring, until thickened.

Add Sunkist lemon peel and juice. Serve the sauce and vegetables over the chicken. Garnish with pimientos and lemon half-cartwheel slices.

LEMON DELIGHTS

1 package angel food cake mix
1 22-oz. can lemon pie filling
1/3 cup sliced almonds
1/4 cup shredded coconut

Combine angel food cake mix and lemon pie filling and mix well. Spray a 13 x 9-inch baking dish with non-stick cooking spray, pour mixture inside and spread out evenly. Top with almonds and coconut and bake for 30 minutes at 350 degrees. Allow dessert to cool before cutting into squares.

LEMON PUDDING PIE
6 servings

1 cup granulated sugar
4 tbsp. butter, softened, 1/2 stick
2 tsp. finely grated lemon rind
1 cup light cream-room temperature
1 pinch cream of tartar
3 ea. large egg yolks at room temp
1/3 cup squeezed lemon juice, strained
3 tbsp. plus 2 teaspoons flour
2 ea. large egg whites at room tem
1 ea. fully baked 9" pie shell

Cream butter well in large mixing bowl. Add 3/4 cup sugar in 2 additions, beating 1 minute after each portion added. Blend in the egg yolks,1 at a time, beating well after each addition.

Beat in the lemon juice and rind, beat in flour and cream. Beat egg whites on moderately high speed in small deep bowl until frothy. Add cream of tartar; continue beating until soft peaks form.

Add remaining 1/4 cup sugar, beat until firm but moist peaks form. Stir in small spoonful of the egg whites into lemon mixture, then fold in remaining egg whites. Gently, pour filling into baked pie shell.

Bake at 400 degrees 10 minutes, reduce oven temperature to 350 degrees and continue baking about 25 minutes or until top is well risen and firm to the touch.

Transfer to cooling rack. Cool completely; then refrigerate 6 hours before serving. Makes one 9" pie.

LEMON SPICE TEA
2 servings
2 cups warm water
1 tbsp. honey
2 ea. slices lemon
2 ea. stick cinnamon
2 ea. tea bags
lemon slices (optional)

Stick cinnamon should be broken up into small pieces. In a 2-cup measure combine water, honey, lemon slices and cinnamon. Micro-cook, uncovered, on 100% power for about 4 minutes or just until steaming hot.
Add the teabags. Cover and steep for 4 minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with additional lemon slices, if desired.

LEMONADE CHEESECAKE

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 tsp. Crystal Light Lemonade Flavor Soft Drink Mix
1/4 cup cold milk
1 tub (8 oz.) Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)

Beat cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping. Spoon into crust.

Refrigerate 4 hours or until firm. Garnish with fruit, if desired.

Notes: Place remaining drink mix in glass or plastic pitcher. Add 5 cups cold water; stir to dissolve. Serve over ice. Use fat-free ingredients, if desired.

LIME MARINATED GRILLED MAHI MAHI SANDWICH
ON HAWAIIAN SWEETBREAD WITH PINEAPPLE CHUTNEY

Four 6-ounce Mahi Mahi skinless filets 1-inch thick
2 tablespoons olive oil
½ cup of lime juice (or approximately 4 limes)
1 tablespoon crushed cumin seed or ground cumin
Kosher salt and freshly cracked black pepper to taste
8 pieces Hawaiian sweetbread

In a shallow dish, place filets and rub with olive oil, lime juice, cumin, salt and pepper. Cover and refrigerate for 2-4 hours. Over a medium hot grill, grill fish 4 to 5 minutes on each side. Toast bread. Put Mahi Mahi on toasted bread with a spoonful of chutney. Makes four sandwiches.

Chutney

2 tablespoons vegetable oil
½ red bell pepper small dice
½ red onion small dice
2 tablespoons minced fresh ginger
1 tablespoon minced hot red chili
1 tablespoon curry powder
2 cups fresh pineapple medium dice
½ cup white vinegar
¼ cup orange juice
1/3 cup brown sugar
1 teaspoon salt

In a 12" sauté pan, heat oil over medium-high heat until hot. Add red pepper and onion and sauté 5 to 7 minutes stirring constantly. Add ginger, chili, and curry powder. Sauté one minute. Add pineapple, white vinegar, orange juice, brown sugar and salt. Reduce heat to medium low and simmer 10-15 minutes (or until liquid is reduced by half)-remove and cool to room temperature.

LOBSTER HEARTS

two-8oz. lobster tails
6 baby asparagus spears
butter (melted)
olive oil
dash of Tabasco sauce
Parmesan cheese

Using a sharp knife, cut the tails in half to fan them, but do not cut completely through the tails. Fold tails open, flesh side up. Place on broiler rack.

Brush Tails with melted butter to which a dash of Tabasco has been added.

Place asparagus spears on the broiler next to the tails. Sprinkle olive oil and grated Parmesan cheese.

Broil tails and asparagus for 10 to 12 minutes. Lobster tails will curl into a heart shape as they cook.

Remove to serving dish. Place asparagus spears through the "hearts" and drizzle with remaining melted butter.

MARINATED FLANK STEAK

1 envelope Good Seasons Zesty Italian Salad Dressing Mix
1/4 cup red wine vinegar
1 tsp. Grey Poupon Dijon Mustard
1 beef flank steak (1 to 1-1/2 lb.)
2 medium green peppers, cut into strips
1 large onion, sliced

Prepare salad dressing as directed on envelope, using red wine vinegar. Add mustard; mix until well blended.

Score steak on both sides. Pour 1/2 cup of the dressing over steak in shallow dish or zipper-style plastic bag; cover. Refrigerate 2 hours or overnight to marinate; drain. Discard dressing mixture.

Place steak on rack of broiler pan. Broil 4 to 6 inches from heat 8 to 10 minutes on each side or until cooked through, turning every 5 minutes. Meanwhile, cook peppers and onion in remaining dressing in skillet until tender-crisp. With knife slanted, carve steak across grain into thin slices. Top with pepper and onion mixture.

MEDITERRANEAN QUESADILLAS

1 small sweet onion, chopped
1 Tbsp. olive oil
2 cloves garlic, minced
6 cups baby spinach
4 oz. feta cheese
3 oz. cream cheese
1/2 cup ricotta cheese
1 tsp. fresh lemon juice
1/2 tsp. ground cumin
1/4 tsp. ground nutmeg
Salt and pepper to taste
4 8-inch flour tortillas
Non-stick cooking spray

Sauté onion in the oil in a skillet for several minutes until tender, add garlic and sauté for about one minute, add spinach and cook for several minutes until it starts to wilt. Drain mixture on paper towels. Combine cheeses and next four ingredients and mix well. Combine with spinach mixture. Spread mixture onto each tortilla. Fold tortilla over and press to seal along edges. Spray skillet with cooking spray and cook each quesadilla for several minutes on each side, remove and cut into quarters. Serve with salsa if desired.

MEXICALI RICE

1 can (15 1/4 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 can (4 oz) diced green chilies
1 medium onion, chopped
1 red bell pepper, chopped
2 cups brown rice
3 1/2 cups boiling water
1/2 cup thawed frozen orange juice concentrate
6 tbsp fresh lime juice (from about 3 limes)
1 1/2 tbsp ground cumin
1 tbsp chili powder
1/3 cup chopped fresh cilantro
1/2 tsp salt

In your crock pot, mix together the corn, black beans, green chilies, onion, bell pepper, rice, boiling water, orange juice concentrate, 1/4 cup of the lime juice, the cumin, and the chili powder.

Cover and cook on the low heat setting 2 3/4 to 3 hours. Stir in the remaining 2 tablespoons lime juice, the cilantro, and salt. Mix well. Serve hot.
MEXICAN PORK ROAST

2medium onions (chopped)
2 carrots, pared and sliced
3-41/2 lb. pork loin or pork shoulder roast
2 tsp. salt
1/2 tsp. leaf oregano
1/2 tsp. cumin seed
1/2 tsp. coriander
2 cups water

Place onions and carrots in Crock-Pot. Rub pork meat with seasonings. Place
pork on top of vegetables, add water.  Cover and cook on low setting for 8 to
12 hours. You can cook until fork tender and the meat can be shredded. The shredded meat can be used in tacos, burritos, quesadillas, etc.

NAPA CABBAGE WITH NOODLES

3 Tbsp (45 ml) butter
8 oz (225 g) button mushrooms, quartered
1 1/2 - 2 lbs Napa or other Chinese cabbage, cored and cut into 1/2-inch slices
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
1 Tbsp (15 ml) cornstarch (cornflour) mixed with
1/4 cup (60 ml) dry sherry
1 cup (250 ml) chicken, beef, or vegetable stock
1 lb (450 g) wide egg noodles cooked according to package directions
2 scallions (spring onions), green and white parts, chopped
1/2 cup (125 ml) roasted almonds or cashews, coarsely chopped
Chopped fresh cilantro (coriander leaves) for garnish

Heat the butter in a large skillet over high heat and sauté the mushrooms until lightly browned. Add the cabbage, sugar, salt, and pepper and sauté over very high heat until most of the juices have evaporated, 4 to 5 minutes. Add the cornstarch mixture and stock and stir until the mixture boils and thickens. Stir in the noodles and heat through. Garnish with chopped scallions, nuts, and cilantro. Serves 4 to 6.

NO - BAKE COOKIES
(Wheat free, Gluten free)

4 cups corn flakes (read the packet to check they are gluten/wheat free
3 Tsp cocoa powder
1 cup icing sugar (confectioners sugar)
1 cup chopped, mixed, dried fruits
1/2 cup mixed nuts
3/4 cup melted butter

Combine all ingredients, add butter and mix thoroughly. Spoon into paper patty cases. Chill.

OASIS EGGS

1 tablespoon butter or cooking oil OR cooking spray
3 cups thinly sliced Chinese cabbage
1/2 cup sliced green onions with tops
1 package (8 oz.) refrigerated flake-style imitation crabmeat
6 eggs
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon ground ginger
Additional green onions, optional
Tomato wedges, optional

In 10- to 12-inch skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Add cabbage and onions. Cook, stirring frequently, until cabbage is crisp-tender, about 2 to 3 minutes. Add crabmeat and continue cooking until heated throughout.

In medium bowl, beat together eggs, soy sauce and ginger until blended. Pour
over cabbage mixture. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Garnish with additional green onion and tomato wedges, if desired.  Yield: 6 servings.

ONION PATTIES

3/4 cup flour
1 Tbsp. cornmeal
1 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
3/4 cup milk
1-1/2 cups finely chopped onions

Mix dry ingredients together, then add milk. Batter should be fairly thick. Add onions and mix thoroughly. Drop by spoonfuls into deep fat. Flatten patties slightly when you turn them.

OZARK APPLE CAKE

1 1/2 cups sugar
3/4 cup vegetable oil
2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 3/4 cups flour
3 cups raw, chopped apples
1/2 cup chopped nuts (optional)

Mix together first 3 ingredients. Add next 4. Mix in raw apples and nuts. Pour into greased 9x13 inch pan. Bake at 325 degrees for 55 minutes. Test for doneness. Frozen apples may be used if thawed first. Not necessary to get your electric mixer dirty -- may be mixed easily by hand.

PEANUT BUTTER MIDDLES

1 1/2 cups flour
1/2 cup cocoa
1/2 tsp. Baking soda
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup margarine
1/4 cup peanut butter
1 tsp. Vanilla

Filling:
3/4 cup peanut butter
3/4 cup powdered sugar

Mix all ingredients for cookie dough.

Mix all ingredients for filling and roll into 1-inch balls.

Flour hands and shape 1 tablespoon dough around 1 peanut butter ball. Place
on cookie sheet. Flatten with sugared glass. Bake at 375 degrees for 7 to 9
minutes.

POTATO PASTRY
(Wheat free, Gluten free) (for savory pies)

1 egg
1 Tsp water
1 and 1/2 cups mashed potato (see below)
1 and 1/4 cups pure maize corn flour
1/2 cup powdered milk
salt and pepper to taste

Combine egg and water with potatoes and mix well. Combine flour, powdered milk, salt and pepper. Stir into potato mixture, knead lightly. Roll pastry between two pieces of clear plastic wrap to required size (base and cover) then remove plastic. Line pie plate and pour in desired, pre-cooked filling. Cover with remaining pastry, prick and glaze with milk. Bake at 200C (400F) for 20 - 30 minutes.

Notes: If using very moist filling, pre-cook pie shell for 15 minutes.

Mashed potato: potatoes must be steamed, and then mashed without adding any liquid or butter during the mashing.

QUICK ICE CREAM

1 cup heavy cream
1/3 cup sugar
1 teaspoon vanilla extract
1 package (20 ounces) frozen unsweetened
strawberries, raspberries, sliced peaches or cherries

Using food processor with chopping blade, process cream, sugar, and vanilla until smooth, about 1 minute.

Through the feed tube in the food processor, add frozen fruit, a few pieces at a time; process until smooth. Spoon the ice cream into small bowls and serve immediately. Serves 4

RICE PRIMAVERA

1 clove garlic
2 tsp olive oil
2 cups broccoli flowerets
1 cup zucchini, sliced
1 cup (4-ozs) mushrooms, sliced
1 medium tomato, seeded and chopped
1/4 cup fresh parsley, snipped
1/3 cup cholesterol free mayonnaise
1/2 cup skim milk
1/4 cup Parmesan cheese, grated
1/4 tsp ground white or red pepper
3 cups hot cooked rice

Heat garlic with oil in large skillet over medium-high heat; discard garlic. Cook broccoli, zucchini, and mushrooms in oil until almost tender crisp. Add tomatoes and parsley; cook 1 minute longer. Remove vegetables; set aside. Place mayonnaise in same skillet; stir in milk, cheese, and pepper. Cook over medium heat, stirring until smooth. Add rice; toss to coat. Stir in reserved vegetables; heat through.  Yield: 6 servings.
ROSEMARY AND BLUE CHEESE POTATOES
Yield: 6 Servings

1-1/2 lb. red potatoes; cut in 1/2" cubes
2 tbsp. butter
2 tbsp. blue cheese
1 tsp. minced fresh rosemary
2 tbsp. minced fresh parsley
1 Dash salt; pepper, and cayenne

Cook the potatoes 10 minutes in a pot of rapidly boiling salted water. Drain and set aside.

Melt the butter and blue cheese and add the rosemary. Combine the partially cooked potatoes and the butter mixture and place on an ungreased baking sheet.

Bake in a preheated 375 degree oven 20 to 25 minutes. Remove from the oven and sprinkle with the parsley, salt, pepper, and cayenne. Mix well.

ROSEMARY INFORMATION

Rosemary is our featured herb today. I love the smell of fresh rosemary and wish I could grow it inside, but I always seem to kill them. One of my favorite things to do is brush a little garlic infused olive oil on a steak during grilling using a rosemary sprig for a brush. Lends a wonderful flavor to the meat.

Popular for its rich pine like fragrance, rosemary is an excellent accompaniment to pork and chicken. In Mediteranean cuisine, rosemary is most often associated with vegetables sautéed in olive oil such as zucchini, tomatoes and eggplant. Sprinkle dried rosemary on charcoal when grilling for a delicious, aromatic treat.

A perennial evergreen shrub, it resembles a thick needled small pine to a first look and even has a piney smell. The leaves resemble pine needles which are thick and leathery about 3/4 inch long. The upper surface is a dark green and undersides can be white and hairy. The flowers are small blue or pale blue flowers growing in clusters along the branch. The shrub can reach a height of 6 ft outdoors. However, I can never get them to grow this high!

Rosemary has a wide variety of uses outside of the kitchen. History reveals users from using rosemary for depression, headaches, muscle spasms, rheumatism, skin ailments and wounds. It was also burned in early hospitals along with juniper berries to "cleanse the air" as it does have some antibacterial effects.

Rosemary oil should be used sparingly since over-use can produce poisoning symptoms. Always follow the directions on the containers that you purchase.

ROSEMARY PORK ROAST
6 servings

3 lb. pork loin roast
2 tbsp. fresh rosemary
4 cloves garlic
1 tsp. salt
1 tsp. pepper
2 tbsp. butter
1 small onion, chopped
1/4 cup olive oil

Trim fat from pork roast. Finely chop rosemary and garlic together. Make 8 to 10 deep cuts, about 2 inches apart, in pork with sharp knife.

Insert small amounts of garlic mixture in cuts.

Sprinkle with salt and pepper. Heat butter in shallow roasting pan in oven. Sprinkle with onion. Place pork in pan. Drizzle with oil.

Roast, uncovered, at 350F for 1 3/4 to 2 hours or until a meat thermometer registers 170 F. Let stand 15 minutes before slicing.

SALMON WITH PISTACHIO BASIL BUTTER
6 servings

1/4 cup Pistachios (about 1 ounce)
10 lg. Fresh basil leaves or 1/4 cup parsley and 2 tsp. dried basil, crumbled
1 Garlic clove
1/2 cup (1 stick) butter, room temperature
1 tsp. Lime juice
6 oz. 1-1/2-inch-thick salmon fillets
1/2 cup Dry white wine
Additional fresh basil - leaves (optional)

Process pistachios, 10 basil leaves and garlic clove in processor until finely chopped.

Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into mixture. Season to taste with salt and pepper.

Transfer butter mixture to small bowl. Refrigerated until well chilled (Pistachio butter can be prepared up to 4 days ahead.)

Preheat oven to 400-degrees F. Butter 9x13-inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over.

Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 10 minutes.

Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes.

Garnish with basil if desired and serve immediately.

SALSA MEXICANA

1 med. clove garlic, minced
1 tablespoon vegetable oil
1 can (8 oz.) tomato sauce
1 large tomato, chopped
1/4 cup chopped onion
1 to 2 tablespoon chopped cilantro or parsley
Grated peel and juice of 1/2 Sunkist lemon
1/4 teaspoon Salt
1 or 2 small fresh serrano or jalapeno chilies or 1/4 cup chopped canned green
chilies

In small saucepan, sauté the garlic in oil until tender. Remove from heat and stir in remaining ingredients. Serve at room temperature as a dip with tortilla or corn-chips.

SCOTCH EGGS

7 eggs
1 lb. bulk sausage (your choice of hot or mild)
Pinch of salt
Dry bread crumbs

Hard boil 6 eggs (reserving one).  Peel and chill until firm for easier handling.  Divide sausage into 6 equal portions.  Wrap one portion of sausage around each egg until sealed.  Beat the remaining egg with a pinch of salt and roll sausage-covered eggs first in the raw egg and then in the bread crumbs.  Place eggs on baking sheet.  At this point, eggs can be refrigerated overnight, if desired.  When ready to bake, place in preheated oven at 375 degrees for 30 minutes.  To serve, cut in halves lengthwise.
Note:  Obviously, this recipe yields 6 eggs and can be doubled ad infinitum to serve as many as desired

SHOWER CLEANER

Fill spray bottle almost full with hot water and add:
1 tsp. borax
1 tsp. washing soda (Arm & Hammer makes it; in detergent aisle at supermarket)
1 Tbsp. Castile liquid soap (try health food stores, or www.essentialoil.com
1/2 cup vinegar

Spray after each use of the shower.

Alternatively, you can make it with 3 Tbsp liquid Jetdry (dishwasher rinse) added to
16 oz warm water in your spray bottle.

SMOKED TURKEY SALAD

3 pounds smoked turkey breast, cut into small chunks
1 medium red onion, diced
1 cup walnut pieces, baked until just browned slightly (5-8 minutes in a
350 degree oven)
1 cup seedless red grapes (cut each one in half)
2 TBS honey
salt and pepper, to taste
1-1 1/2 cups Hellman's (Best Foods on West Coast USA) mayonnaise, (or more;
add a little at a time to see how moist you like it)

Mix all ingredients.  This salad gets better as the flavors marry so if you can wait, let it stay covered in the refrigerator for 2 hours before serving. 

SPICE N'PECAN MUFFINS

1 cup soft butter or margarine
1 tsp ground cloves
2 cups sugar
1 tsp salt
2 eggs
2 tsp baking soda
2 cups applesauce unsweetened
4 cups flour
3 tsp ground cinnamon
1 ½ cups pecans, chopped
2 tsp ground all spice sliced almonds
vanilla cake frosting
foil bake cups

Cream butter and sugar. Add eggs one at a time. Mix in applesauce and spices. Sift together salt, soda, and flour. Add to applesauce mixture and mix well. Stir in
nuts. Bake in muffin pans using foil bake cups at 350 degrees for 25 minutes (until toothpick is clean). Let muffins cool and take out of bake cups. Place sliced
almonds on plate. Coat tops of muffins with vanilla frosting and turn muffins upside down and dip into sliced almonds. (Batter keeps indefinitely in refrigerator. Baked muffins freeze will. Re-heat before serving). Yields 3-4 dozen muffins.

STUFFED MEAT LOAF

1 and 1/3 cups water
1/3 cup milk
2 Tbsp. butter
1 tsp. salt
1 and 1/3 cups mashed potato flakes
1 egg beaten
1/3 cup quick-cooking oats
1/2 cup celery, diced
1/3 cup onion, diced
1/2 tsp. pepper
1 pound ground beef
1 cup cheddar cheese, shredded
1/4 cup ketchup

In a saucepan, combine water, milk, butter and salt and bring to a boil, then stir in mashed potato flakes and set aside. In a large bowl, combine egg, oats, celery, onion and pepper and mix, then add ground beef and mix well. Place beef mixture on a piece of wax paper and spread out to form a rectangle. Spread mashed potatoes over beef and sprinkle with cheese. Roll up and secure the seam. Place seam side up in a greased 13 x 9-inch baking dish. Bake at 350 degrees for 30 minutes, pour ketchup over the top and cook another 20 minutes or until meat is fully cooked.

SWEDISH JUNE 6TH PASTRY
Nationaldagsbakelse - Makes approx 10 pastries (This is from our Swedish pal.)
Mazarin bottom: [] I think we would call that “marzipan.” – Spike []

10 oz almond paste
5 oz butter or margarine
3 eggs
Cover:
3 1/2 oz almond paste
orange liqueur or freshly squeezed orange juice
6 - 8 cups fresh strawberries
lemon balm leaves for decoration

Grate the almond paste and mix it with butter or margarine. It's easily done in a food processor. Add lightly beaten eggs and work the dough together. Spread it in a 1/2" thick layer in a roasting pan dressed with baking paper and bake for 12 - 15 minutes in the middle of the oven, 350F. Let cool, cut in squares or take out round cookies with e.g. a cookie cutter or a glass.

Finely grate the almond paste for the cover and mix it with orange liqueur or juice. Spread in on top of the mazarin bottom. Slice the strawberries lengthwise, put them on top of the almond paste (so that they "stand up" and don't "lie down"), and decorate with lemon balm leaves.

If you want to, you can make a fruit jelly of some sort (transparent) and pour on top of the strawberries and let that set in good and proper order. I've eaten both - some bakeries make them with jelly, some don't. They taste just as lovely both ways, so it really doesn't matter - but I happen to love fruit jelly. From Bella

SWEET DREAM COOKIES
(Foothill House B&B, Calistoga, CA)

1 cup (2 sticks) unsalted butter
1 1/2 cups firmly packed light brown sugar
1 egg, room temperature
1 teaspoon vanilla
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
One 12-ounce package semisweet chocolate chips
1 cup chopped walnuts
1 cup powdered sugar

Cream butter. Beat in brown sugar, egg, and vanilla. Combine flour, baking soda, cinnamon, ginger, and salt. Blend into butter mixture. Fold in chocolate chips and
walnuts. Refrigerate until firm. (Can be prepared 1 day ahead.)

Preheat oven to 375 degrees. Lightly grease baking sheets. Break off small pieces of dough; roll between palms into 1 inch rounds. Dredge rounds in powdered sugar. Arrange rounds on prepared sheets, spacing at least 2 inches apart. Bake 10 minutes. Let cool 5 minutes on sheets. Transfer to racks and cool. Store in airtight container.

TANGY KABOBS

1 cup Miracle Whip Light Dressing
1 envelope Good Seasons Italian Salad Dressing Mix
2 Tbsp. vinegar
2 Tbsp. water
1-1/2 lb. boneless skinless chicken breast halves, cut into 1-1/2-inch pieces
Assorted cut-up vegetables (peppers, mushrooms, onions and zucchini)

Mix dressing, salad dressing mix, vinegar and water. Reserve 1/2 cup dressing mixture for dipping cooked kabobs.

Arrange chicken and vegetables on 6 skewers. Pour remaining dressing mixture over skewers in shallow dish. Refrigerate 30 minutes to marinate. Place kabobs on grill over medium-high coals. GRILL 10 to 15 minutes or until chicken is cooked through, turning once. Serve with reserved 1/2 cup dressing mixture.
WHIPPED RASPBERRY PIE

2/3 cup boiling water
1 4-oz. package raspberry gelatin
1/2 cup cold water
Ice cubes
3 cups whipped topping
1 9-inch graham cracker piecrust

Combine boiling water with gelatin and stir until gelatin is dissolved. Add enough ice to the 1/2-cup cold water to make 1 full cup. Pour gelatin mixture into water mixture and stir until ice melts. Add whipped topping and blend. Place mixture in the refrigerator for 20 minutes until mixture has thickened, spoon into piecrust and refrigerate for several hours before slicing and serving.

WHITE BEAN SOUP WITH ROSEMARY
6 servings

2 tbsp. olive oil
1 cup diced onion
1 carrot, peeled and sliced
1 celery stalk, sliced
2 tbsp. minced garlic
1/2 cup diced country ham
3/4 lb. dried cannellini or navy beans
2 tbsp. fresh chopped rosemary (2 tsp dried)
8 cups chicken stock
1/2 tsp. pepper
salt

Heat the oil in a saucepan over medium heat. Add the onion, carrot, celery, garlic and ham and sauté, stirring frequently, for 5 minutes.

Add the beans, rosemary, chicken stock and pepper and bring to a boil.

Simmer, covered, for 30 minutes. Taste the cooking liquid, and add enough salt so that it becomes slightly salty (the amount needed will vary depending on the type of ham used for seasoning).

Cover the pot and simmer for 40 to 60 minutes, or until the beans are soft.

Purée the mixture in a food processor fitted with the steel blade or in a blender. Serve hot. The soup can be made up to three days in advance and refrigerated, covered.


ZESTY GUACAMOLE

2 medium to large ripe avocados cut in half, pitted
Grated peel and juice of 1/2 Sunkist lemon (1-1/2 tablespoons juice)
3 tablespoons chopped green onion
2 tablespoons coarsely chopped cilantro leaves
2 tablespoons red or green prepared or bottled salsa
1/4 teaspoon garlic salt

With spoon, scoop avocado pulp into bowl. With fork, coarsely mash avocado with lemon peel and juice. Stir in remaining ingredients.

Cover and chill briefly or serve at room temperature with cucumbers, jicama, sweet bell peppers and zucchini, or baked tortilla chips.

Garnish with lemon and avocado slices and cilantro leaves, if desired.





 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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