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

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Recipes from Spike & Jamie

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Contents Disk 402

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).


ALBONDIGAS SOUP
APPLE DESSERT SQUARES
ASIAN CHICKEN and RICE
ASPARAGUS ANGEL HAIR PASTA
BAYOU RED BEANS AND RICE
BROWNIES WITH OREOS
CABBAGE ROLLS
CHEESECAKE FACTORY SOUR APPLE MARTINI
CHICKEN ENCHILADA SOUP
CHICKEN, PARSLEY AND ALMOND SALAD
CHICKEN SKILLET STEW
CHICKEN TARRAGON WITH RED GRAPES
CHICKEN WITH CUCUMBER and CASHEWS
CHOCOLATE CHEWIES
COQ AU VIN
CREAMY PINEAPPLE DESSERT
CREAMY TARRAGON DIP
CROCK POT ROAST
CRUMB CAKE
CURRIED CHICKEN AND RICE
DECADENT FUDGE CHERRY COFFEE CAKE
DILL CREAM DRESSING
DILL INFORMATION
DILLED CAULIFLOWER
DOUBLE CHOCOLATE COOKIES
EGGPLANT STEAKS
GLAZED PORK CHOPS
GRAND MARNIER CHEESE BLINTZES
GREEN CHILE STEW WITH PORK
GRILLED ONION POTATOES
GRILLED SALMON WITH PONZU SAUCE
GUADALAJARA SOUP
HEARTY RED BEANS AND RICE
HOMEMADE IRISH CREAM LIQUEUR
HOT COFFEE RECIPES
IRISH CREAM
ITALIAN BEEF SANDWICHES
LOBSTER AND MANGO COCKTAIL
PANZELLA

PARMESAN-PARSLEY CHICKEN BREASTS
PINEAPPLE UPSIDE-DOWN CAKE
POTATO SALAD
SALSA
SEEKH KABAB
SHREDDED BEEF SOFT TACO RECIPE
SNICKERDOODLES
SOUTHWESTERN STROGANOFF
SPAGHETTI BOLOGNESE
SPICY CHICKEN SOUP
STRAWBERRY PIE
STRAWBERRY ZABAGLIONE
SWEET PEA AND HAM PASTA SALAD
TARRAGON CHICKEN
TARRAGON INFORMATION & VINEGAR
TUSCANY CHICKEN and BREAD SALAD
VEAL PARMESAN
VEGGIE RISOTTO
WARM WATERCRESS and PINE NUT SALAD
WHOLE WHEAT CRUST PIZZA
YANKEE DOODLE MACARONI CASSEROLE





ALBONDIGAS SOUP
A rich, filling version of Mexican meatball soup. You can make the meatballs ahead and freeze them to use as needed. Makes 8 -10 servings

1 pound lean ground beef
1/4 pound pork sausage
1 onion, chopped
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup milk
1/4 cup chopped fresh basil
1/2 cup cornmeal
6 (14 ounce) cans beef broth
1 (10 ounce) jar prepared green chili salsa
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 cup white rice

Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.

Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.

Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.

APPLE DESSERT SQUARES

1 package (18.25 oz.) butter pecan cake mix
3 tablespoons margarine, melted
1 tablespoon water
4 cups thinly sliced, peeled Apples
2 tablespoons flour
1/2 teaspoon apple pie spice
1 can (14 oz.) sweetened condensed milk
Vegetable cooking spray

Thoroughly combine cake mix, margarine and water. Press evenly and firmly into bottom of 13 x 9 x 2-inch baking pan coated with cooking spray. Bake at 350 degrees F about 10 minutes or until very lightly browned. Combine Apples, flour and spice. Arrange evenly over hot crust. Pour condensed milk over Apples. Return to oven and bake 50 minutes longer or until milk is golden brown and Apples are tender. Cool completely before serving.

ASIAN CHICKEN and RICE

1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can Campbell's® Golden Mushroom Soup
1 1/2 cups water
1 pkg. (1.25 oz.) teriyaki seasoning mix
1 bag (16 oz.) frozen stir-fry vegetables
1 1/2 cups uncooked Minute® White Rice

Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup, water, seasoning mix and vegetables. Heat to a boil. Stir in rice. Top with chicken. Cover and cook over low heat 5 min. or until done. Serves 4.

ASPARAGUS ANGEL HAIR PASTA
Makes: 8 servings

1 (16 ounce) package angel hair pasta
1/4 cup extra virgin olive oil, divided
2 cloves garlic, minced
1 pound fresh asparagus spears, trimmed and chopped
2 cups grape tomatoes, halved
1 (14.5 ounce) can chicken broth
1 teaspoon dried dill weed
1/4 teaspoon freshly ground black pepper to taste
2 avocados - peeled, pitted, and mashed
1/2 lime, juiced
1/2 teaspoon garlic powder
1 cup shredded queso asadero (white Mexican cheese)

Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for
5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.,

Heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat. Pour in the broth, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green.

Place the pasta in a large bowl, and toss with the asparagus and tomato mixture. Season with dill and pepper. In a separate bowl, mix the avocados, lime juice, and garlic powder together until blended.

Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.

BAYOU RED BEANS AND RICE

1 pound dried red kidney beans, sorted and rinsed
4 cups water
1 ham bone* (and/or 2 cups diced cooked ham) (Spam would probably work well)
1 large onion, chopped (1 cup)
1/4 cup chopped celery with leaves
1 tsp. salt
1/2 tsp. red pepper sauce
Hot cooked rice

Heat beans and water to boiling in Dutch oven. Boil uncovered 2 minutes; reduce heat. Stir in remaining ingredients except rice. Cover and simmer 1 to 2 hours, stirring occasionally, until beans are tender. (Add water if necessary during cooking; water should just cover beans at end of cooking time.) Remove 1 cup of the beans and mash to a paste. Stir mashed beans into bean mixture in Dutch oven; stir until liquid is thickened. Remove ham bone; remove any meat from bone and stir into beans. Serve beans over rice.

BROWNIES WITH OREOS

Oreo Brownie Treats

1 pkg. (21-1/2 oz.) deluxe fudge brownie mix
15 Oreo Chocolate Sandwich Cookies, coarsely chopped
2 pints ice cream, any flavor

Prepare brownie mix as directed on package. Stir cookie pieces into prepared batter. Spread in greased 13 x 9-inch baking pan.

Bake as directed on package. Cool. Cut into squares to serve. Top each
serving with ice cream.

Oreo Shazam Bars
Makes 24 bars

20 Reduced-Fat Oreo cookies
2 tablespoons butter
2 tablespoons chocolate syrup
1 cup shredded flaked coconut
1 cup white chocolate chips
1/2 cup chopped nuts (I like pecans)
1 can (14 ounces) sweetened condensed milk

Preheat oven to 350 degrees. In food processor, process Oreo cookies into crumbs or crush with a rolling pin between two sheets of wax paper and place in mixing bowl.

Place butter and chocolate syrup in a small microwave-safe bowl and heat in microwave briefly until butter is almost melted. Stir until butter has finished melting. Drizzle mixture over the cookie crumbs and mix well.

Coat a 9-by-9-by-2-inch baking dish with canola cooking spray. Lightly press crumb mixture over bottom of prepared pan.

Layer coconut, chips, nuts evenly in pan; drizzle evenly with condensed milk.

Bake for about 25 minutes or until golden and set. Cool completely. Cut into 24 bars.

Oreo Cookie Surprise

2 pkg instant vanilla pudding (reg. size)
1 pkg Oreo cookies (reg. size)
1 stick butter
2 cups milk
12 oz. Cool Whip
8 oz. soft Cream Cheese
Gummy worms (optional)

Crush Oreo Cookies. Melt butter and pour over cookies. Mix well. In a separate bowl, whip instant pudding and milk together, then add in cream cheese. Blend well. Add Cool Whip. Blend Well again. (Final mixture will have very small lumps when blended well.)

Place half the cookies on the bottom of a wide container, pour filling over the cookies, then top with remaining cookies. Chill at least four hours (overnight is best).

OR, for a more festive look, layer cookies and filling in a clean, unused flower pot, ending with cookies on top to simulate dirt and chill. Before serving, add a clean plastic flower, and hang gummy worms off the side. Serve with clean, unused trowel.

CABBAGE ROLLS

1 medium cabbage, remove heart
3 lbs ground pork
1 large onion diced
2 1/2 tablespoons salt
1 tablespoon pepper
2 teaspoons paprika
2 cups long grain white rice
2 small jars sauerkraut
1 cup vegetable oil
2 cups flour
2 cups water
1 teaspoon garlic powder
1 teaspoon paprika
**1 1/2 cups water (if needed)

In large pot, boil whole cabbage for 45 minutes. Drain and let cool. Pull apart gently leaf by leaf.

In medium pot of water, add 1 tablespoon salt and rice. Boil for 10 minutes. Drain and rinse with cold water.

In large bowl, add ground pork, rice, onion, 1 1/2 tablespoons salt, pepper, and paprika. Mix well.

Roll pork mixture into small balls and center on cabbage leaf. From end to end, roll cabbage around pork ball. Insert ends of leaf into pork ball with thumb to make cabbage leaf stay wrapped. Set aside.

Drain juice from sauerkraut and put sauerkraut in large pot. Cut up any left-over cabbage into strips, and add. Add cabbage rolls to pot and enough water to cover cabbage rolls. Simmer covered for 2 1/2 - 3 hours.

When finished simmering, you will have to thicken the sauce. In a medium fry pan, add 1 cup oil and 2 cups flour. Fry on medium-low heat, stirring continuously until
golden brown. Let cool. Add 1 teaspoon garlic powder and 1 teaspoon paprika.
Mix well. Add 2 cups water. Mix well until creamy.

Remove all cooked cabbage rolls gently from pot. Add flour mixture to pot and mix well until creamy. Sauce will thicken. If you find sauce to thick, add small amount of water, up to **1 1/2 cups. Mix well. Add cabbage rolls and mix gently. Simmer for 1/2 hour.

CHEESECAKE FACTORY SOUR APPLE MARTINI

1.5 oz Sour Apple Pucker
1 oz. Skyy Vodka
1 oz. Midori Melon Liqueur
Splash up to an ounce of Sour Mix (Adjust for your own flavoring)

Put ice in metal shaker, and prepare a chilled martini glass. Shake, and strain martini into the chilled glass, garnish with a lemon peel.

CHICKEN ENCHILADA SOUP
Makes 4 servings

1 1/4 cups chicken broth
10 (6 inch) corn tortillas, cut into 1/2 inch strips
1 cup green enchilada sauce
1 (10 ounce) can red enchilada sauce
1 teaspoon ground cumin
4 cooked, boneless and skinless chicken breast halve
1 cup half-and-half
1 tomato, chopped
1 jalapeno pepper, seeded and minced
1 cup shredded Cheddar cheese

Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.

Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through.

Divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. Serve with tortilla chips.

CHICKEN, PARSLEY AND ALMOND SALAD

1 cold cooked chicken breast, sliced and shredded
couple of handfuls fresh flat leaf parsley
1 tablespoonful or so extra virgin olive oil
juice of half a lemon
Maldon salt (sea salt – Maldon salt is exclusive, and probably expensive)
1/4 cup or so flaked almonds, toasted

Using your hands, mix the parsley and chicken together in a large bowl or on a large plate. Dribble over the olive oil and, still using your hands, toss to mix. Now squeeze over the lemon juice, sprinkle over the salt and tip in most of the toasted almonds and toss again. Sprinkle over the remaining almonds. Serves 1

CHICKEN SKILLET STEW
Serve this quick and tasty stew with mashed potatoes garnished with paprika. It could also be served with rice. Serves 4

4 medium sized chicken breasts or thigh, skinned
3 medium parsnips, chopped small
3 medium carrots, chopped small
1 medium onion, diced
1 Tbsp Olive Oil (or other vegetable oil)
1/2 cup all-purpose flour
1 Tbsp Paprika
1 Tbsp all-purpose flour
1 cup of hot water
1/2 tsp of your favorite dried herbs (thyme, basil etc. or a combination)
Pepper and salt to taste

Heat a large skillet over medium-high heat. Add oil. While the oil heats, combine flour, paprika and pepper (if desired) in a bowl. Dredge chicken until complete covered in flour. Add to hot oil.

Cook chicken until well browned. Add onion and cook until translucent. Add vegetables, cook until almost tender. Remove chicken and place on plate. You will be adding it back to the mixture later.

Push vegetables to outer edge of pan. In center of pan add 1 Tbsp of flour to oil (add additional oil if there is not enough, you are making a roux). Cook flour and oil stirring constantly until it darkens somewhat (it will start to become a lot smoother). Add 1 cup of hot water, stirring constantly. Stir vegetables back into sauce. Add herbs and stir until well mixed. Season with salt and pepper to taste.

Add chicken to mixture. Simmer covered until vegetables are tender and stew has reached desired thickness (if stew is too thick, add a small amount of water and stir well).

Test chicken for doneness (Best done with Meat thermometer reading 180°F). When chicken is completely cooked serve immediately, the stew will thicken substantially as it cools. Serve with mashed potatoes, rice or by itself with a nice slice of fresh bread.

CHICKEN TARRAGON WITH RED GRAPES AND WALNUTS
Serves 4 as a main course salad

4 boneless, skinless chicken breasts, poached
6 oz seedless red grapes
1/2 cup toasted walnut halves
1 tbsp chopped fresh tarragon
3/4 cup sour cream (or use half-fat crème fraiche)
5 tbsp mayonnaise
salt and black pepper

Shred or chop the cooked chicken into bite-size pieces. Cut the grapes in half lengthways and combine with the chicken and toasted walnuts. Place the chopped tarragon in a very small dish or cup and add about 1 tsp boiling water. This really releases the full flavor of the herb.

Combine the sour cream or crème fraiche, the mayonnaise, salt and pepper and wet tarragon. Fold the dressing into the chicken mixture and chill until ready to
serve. Keeps in the fridge for up to 3 days. Serve with crusty French bread (or halve the bread and make a baguette sandwich for a meal on the go).

CHICKEN WITH CUCUMBER and CASHEWS

1 tablespoon gingerroot, chopped
2 teaspoons Szechwan peppers, chopped
2 tablespoons sherry
2 chicken breasts, skinned and boned
1/2 cup roasted cashews
1/2 cup cucumber, diced
1 green onion, chopped
1 tablespoon hoisin sauce
1 tablespoon vinegar
3 tablespoons tahini
1 teaspoon chili oil

Combine gingerroot, peppers and sherry, then toss gently with hicken, and marinate for 1 hour. Sauté chicken in a little butter; cool and cube.

Toss chicken with cashews, cucumbers and onions. Combine hoisin sauce, vinegar and tahini, and toss with chicken mixture. Drizzle oil over salad when ready to serve. Serves 6

CHOCOLATE CHEWIES

3/4 cup butter, softened
1 and 1/3 cups sugar
2 eggs
1 cup all-purpose flour
2/3 cup powdered cocoa
1 tsp. baking powder
12 ozs. semi-sweet chocolate chips
2/3 cup pecans, chopped

Cream together butter and sugar with an electric mixer, add eggs, flour, cocoa and baking powder and beat until blended. Stir in chocolate chips and pecans. Drop tablespoonfuls onto an ungreased baking sheet and bake at 350 degrees for 8 - 9 minutes. Allow cookies to cool for several minutes before removing from baking sheet.

COQ AU VIN
Makes: 4 servings

1 tablespoon vegetable oil
1 (4 pound) whole chicken, cut into pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 1/2 cups red wine
1 1/2 cups chicken stock
1 onion
1 tablespoon cornstarch
1/3 cup water

Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and sauté until lightly browned, about 5 to 7 minutes.

Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium.

Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.

CREAMY PINEAPPLE DESSERT

l pkg. (small) lemon flavor gelatin
l can (20 oz) pineapple tidbits
l pkg. (small) vanilla pudding and pie filling (not instant)
l carton (4 oz) non-dairy whipped topping
2 cups vanilla cookie crumbs
l/4 cup melted butter

Drain pineapple, reserve juice. Add water to juice to make 2 cups of liquid. Combine pudding mix, gelatin and measured liquid in medium saucepan. Cook, stirring, over medium heat until mixture comes to full boil. Pour into a bowl, chill until thickened. Fold thawed topping into pudding mixture. Meanwhile, combine cookie crumbs and melted butter. Press into a 9 inch square baking pan. Bake at 375 F. for 8 minutes. Pour pudding mixture into a cooled crust. Top with
pineapple. Chill approx. 2 hours. Serves 8

CREAMY TARRAGON DIP
10 servings

1 pkg. cream cheese, softened (8oz)
1/2 cup mayonnaise
1/4 cup milk
4 tsp, tarragon vinegar
1 tsp. sugar
3/4 tsp. fresh tarragon
3/4 tsp. salt
1/8 tsp. pepper
romaine lettuce leaves
carrot sticks
Chinese pea pods
cauliflower
zucchini slices

In blender at low speed or in food processor with knife blade attached, blend first 8 ingredients until smooth. Pour mixture into small bowl. Cover and refrigerate.

To serve, line a plate with the Romaine leaves. Arrange vegetables and bowl of dip on the plate. Note: If dip becomes too thick upon refrigeration, stir in a little milk until it reaches dripping consistency.

CROCK POT ROAST

1 beef roast, any kind, size to fit your crock pot
1 pkg hidden valley ranch dressing mix
1 pkg brown gravy mix
1 pkg Italian dressing mix
1/2 cup or more water

Place roast in crock pot. Mix all 3 envelopes together and sprinkle on top of roast. Pour 1/2 cup warm water in bottom of crock pot, cook on low, 6 or 7 hours.

CRUMB CAKE

1 pkg. yeast
1/2 cup milk
1 egg and 1 egg white
1/2 cup sugar
1/4 cup warm milk
1/2 cup butter
1/2 teaspoon salt
1 1/2 cup flour

Crumb topping:
5 tablespoons butter
1 egg yolk
2 teaspoons cinnamon
1/2 cup sugar
1 cup flour

Dissolve yeast in warm water. In a sauce pan, combine the milk and butter. Heat until just lukewarm. In mixing bowl, combine the yeast, milk mixture, 1 egg and egg white, salt, sugar and 1/2 cup flour. Beat 2 minutes. Add remaining flour. Beat into a stiff batter for 2 minutes at high speed. Spread into a greased 9 x9 baking pan. Make topping by creaming together for butter and sugar. Blend in the egg, flour and cinnamon. It will be crumbly. Sprinkle topping over the dough. Cover. Let rise in a warm place until almost doubled, about 1 hour. Bake at 350 for 35-40 minutes.

CURRIED CHICKEN AND RICE

1 cup cooked broiler-fryer chicken, cut in bite-size pieces
2 Tbsp. butter or margarine
1 Tbsp. grated onion.
1 cup cooked rice
1/4 tsp. curry powder
1/4 tsp. celery salt
1/8 tsp. pepper
3 Tbsp. chicken broth
1 Tbsp. plain yogurt
1/4 cup raisins
2 Tbsp. chopped peanuts

In a small skillet melt olio over medium heat. Add onion and stir-fry until light brown. Stir in rice and then add curry powder, celery salt, and pepper. In a small bowl mix together broth and yogurt; stir into rice mixture. Add chicken and pour into small greased baking dish. Bake in 350 oven until heated through, about 15 minutes

DECADENT FUDGE CHERRY COFFEE CAKE

2 cups (500ml) all-purpose flour
3/4 cup (175ml) lightly packed brown sugar
1/2 cup (125ml) Cocoa
3/4 cup (175ml) cold, cubed butter
1/2 teaspoon (2ml) each baking powder and baking soda
1 egg, beaten
3/4 cup (175ml) buttermilk
1 can cherry pie pilling (19oz/540ml)

glaze:
1/2 cup (125ml) icing sugar (powdered/confectioner’s sugar)
4 teaspoons (20ml) Cocoa
2 tablespoons (30ml) boiling water (approx.)

Preheat oven to 350 F (180 C). Combine flour, brown sugar and Cocoa in a mixing bowl. Using a pastry blender or two table knives, cut in butter until mixture is crumbly. Measure out 1/2 cup (125 ml) of the mixture and reserve. Stir baking powder and baking soda into remaining mixture.

Whisk eggs with buttermilk and add to dry ingredients. Stir just until mixture becomes a soft dough. Drop two-thirds of the dough into a greased 9-in (23-cm) spring form pan. Spread with a spatula to cover bottom of pan. Spoon pie filling evenly over base. Drop spoonfuls of remaining dough over top of cherries. Gently smooth dough to cover cherry mixture; sprinkle with reserved crumb mixture.

Bake for 50 to 55 minutes or until a tester inserted into the cake comes out clean. Cool on a rack.

Glaze: Whisk icing sugar with Cocoa until well combined. Stir in water until glaze is smooth. Cool slightly. Remove cake from pan and place on a serving platter. Drizzle evenly with glaze. Makes 12 to 14 servings

baking tips
For an extra-special touch, simply fold a tablespoon or two of sifted Cocoa into sweetened whipped cream, to create a luscious, chocolatey topping for this decadent dessert!

DILL CREAM DRESSING

Great on cucumbers and a wonderful dressing for Potato Salad too!

1 cup mayonnaise
2 tsp. Dijon mustard
1/2 cup Sour cream or plain yogurt
1 tbsp. Dill; finely chopped, fresh
Salt & pepper to taste

Beat together all ingredients and season well with salt and pepper. More mustard and some lemon juice can be added to suit individual taste.

Milk or cream can be added for a thinner dressing. Chill an hour or more before serving. Makes about 1 1/2 cups

DILL INFORMATION

For many, when you think dill weed you think pickles. Did you know that Americans alone consume more than nine pounds of pickles per person each year. In Europe and Asia, dill has long been a staple herb. What’s a seafood dish without the crisp flavor of dill?

It is botanically known as Anethum graveolens. Dill weed is a member of the parsley family and it’s native home was eastern Mediterranean region and western Asia. The word dill comes from an old Norse word dylla, meaning to soothe or lull. It dates back in writing to around 3000 B.C. where its mention was found in Egyptian medical text books.

The leaves, flowers, seeds are all edible. The plant has thin, feathery green leaves, of which only about the top eight inches are used. It is very easy to grow at home in the garden or in containers. Dill weed has a flavor likened to mild caraway or fennel leaves (it even looks a bit like fennel).

NOTE: If you grow your own dill, be aware that the mature seeds are toxic to birds.

Dill weed contains the carvone, which has a calming effect and aids with digestion by relieving the discomfort of intestinal gas. The seeds are also high in calcium, 1 tablespoon provides an equivalent of 1/3 cup of milk. Dill is said to promote lactation in nursing mothers and has been historically used as a weak tea given to babies to ease colic, encourage sleep, and get rid of hiccups.

Romans considered dill good luck and also used it as a tonic. A couple of centuries ago, parents would give dill seeds to children to chew during church services to keep them quiet and alert during long sermons. This usage caused them to be called "meetin' seeds."

DILLED CAULIFLOWER

1 head of cauliflower
1 tbsp. butter
1 tbsp. minced dill
1 tbsp. parsley, minced
1 tsp. chives, sniped

Steam the cauliflower until just tender. Melt butter in a pan and add herbs. Heat for a minute and pour over strained cauliflower. Serve.

DOUBLE CHOCOLATE COOKIES

2 cups (12 ounces) semi-sweet chocolate chips, divided
1 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (optional)
1/2 pound (2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1 egg
1 tsp vanilla
2 cups Quaker oats (quick or old-fashioned, uncooked)

Heat oven to 350 degrees F. In small saucepan, melt 1 cup chocolate chips over low heat; cool. In medium bowl, combine flour, baking powder, baking soda and salt, mix well. In large bowl, beat butter and sugar with electric mixer until creamy. Blend in Chocolate, egg and vanilla. Gradually add flour mixture; mix well. Stir in oats and remaining 1 cup chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 12 to 14 minutes or until set. Cool 2 minutes on cookie sheet; remove to wire rack. Store tightly covered. Makes 3 1/2 dozen.

EGGPLANT STEAKS

1 - 3 cloves garlic, finely chopped
1/3 cup lemon juice
1/3 cup olive oil
1/4 cup chopped fresh basil
1 Tbsp. sugar
1 tsp. oregano
Salt and freshly ground pepper to taste
5 baby Italian eggplant or 1 large eggplant, sliced in 1/2-inch rounds
4 plum tomatoes, sliced
1 roll (8 oz) soft goat cheese
Fresh basil leaves

In a large bowl, mix together the garlic, lemon juice, olive oil, basil, sugar, oregano, salt, and pepper. Toss the eggplant slices in the mixture, making sure they are very well coated. Place the eggplant on a very hot grill. If there is any marinade left, pour it over the eggplant. After two minutes, turn the eggplant over. Place tomato slices, a bit of cheese, and a few leaves of basil on top of half the eggplant slices. Place another slice of eggplant on top to make a "sandwich." Serve immediately with tomato-basil topper (see below).

Tomato-Basil Topper

5 plum tomatoes
1/2 cup finely chopped fresh basil
2 Tbsp. balsamic vinegar
1 Tbsp. finely chopped onion
Salt and freshly ground pepper to taste

Mix all ingredients together and let stand at room temperature for 1 hour.

GLAZED PORK CHOPS
A mustard and brown sugar glazed pork chop. This recipe works best if you butterfly the chops. Tastes great served with a baked potato and corn.

2 tablespoons brown sugar
3 tablespoons prepared mustard
4 pork chops
1 tablespoon fresh lemon juice

Preheat oven to 325 degrees F (165 degrees C).

In a small bowl, combine the brown sugar and mustard. Mix together well.

Butterfly the pork chops and arrange them in a 9x13 inch baking dish. Spread the mustard mixture over the chops, then sprinkle with the lemon juice. Place about 1/8 of an inch of water in the bottom of the baking dish. Bake at 325 degrees F (165 degrees C) for 20 minutes, or to desired doneness.

GRAND MARNIER CHEESE BLINTZES
(Forest Manor B&B, Angwin, CA)

Crepes can be made ahead: Put waxed paper between cooked crepes to fill later or freeze. If frozen, leave them out on the kitchen counter the night before serving.
This recipe makes 12 crepes and is topped with a Grand Marnier blueberry sauce, both very favorite berry and liqueur. Substitute your favorites if you wish.

Crepe Batter:
1 cup cold water
4 eggs
2 cups flour
1 cup cold milk
1/2 tsp. salt
4 tbsp. melted butter

Blend all ingredients together. Cover and let sit in the fridge for at least 4 hours.
Cook in a non-stick 8-inch skillet sprayed with cooking spray. Put a scant 1/3cup of batter in skillet and rotate pan to spread batter evenly. Lightly brown on both sides and set aside or store to fill later.

filling:
1 8-ounce pkg. cream cheese; softened
1 cup ricotta cheese
2 tbsp. powdered sugar
1 1/2 tsp. vanilla, orange or almond extract
1 1/2 tsp. orange rind

Combine all of the filling ingredients and process until smooth. Place one heaping teaspoon of filling in the center of each crepe and fold to make a square package. Note: They can be frozen at this point. If frozen, it is best to thaw in the refrigerator or on the counter overnight before cooking.

Cook in buttered skillet until browned. Dust lightly with powdered sugar if desired, and serve immediately with sauce (below).

Sauce:
3 tbsp. sugar
2 tsp. corn starch
1/8 tsp. fresh ground cinnamon
1 tbsp. fresh squeezed lemon juice
3/4 cup fresh squeezed orange juice
1/4 cup Grand Marnier or liqueur of your choice
1 cup blueberries or berries of your choice


Whisk all of the ingredients above except liqueur and berries. Cook until thick and then fold in liqueur and berries. Serve hot over the blintzes or on the side.

GREEN CHILE STEW WITH PORK
Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of wheat tortillas. Makes 8 servings

3 pounds boneless pork loin, cubed
3 tablespoons peanut oil
3 stalks celery, chopped
2 tomatoes, chopped
7 green chili peppers, chopped
4 cloves crushed garlic
4 cups chicken broth
1 (10 ounce) jar prepared green chili salsa
salt to taste

In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches. Place the meat in a 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.

Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.

GRILLED ONION POTATOES

8 medium Potatoes -- baking style
2 small Onions -- sliced
Salt and Pepper -- to taste
8 ounces Italian Salad Dressing, low calorie -- Zesty Style

Cut each potato into five slices. Place onions between slices and sprinkle with salt and pepper. Reassemble each potato; place on a double layer of heavy-duty foil (about 12-inches square).

Pour about one ounce salad dressing over each potato. Wrap foil around potatoes and seal tightly. Grill, covered, over medium heat for 50 to 60 minutes or until potatoes are tender.

GRILLED SALMON WITH PONZU SAUCE
& VEGETABLE SLAW
(Shadowbrook Restaurant, Capitola, CA)

The sake- and soy-based ponzu sauce is traditionally a Japanese dipping sauce. Here it's used to baste the fish as it cooks.

1 cup orange juice
1/2 cup sake
1/2 cup sugar
1/4 cup soy sauce
2 tablespoons fresh lime juice
1/4 teaspoon dried crushed red pepper
2 teaspoons water
1 1/2 teaspoons cornstarch
vegetable oil
6 7- to 8-ounce salmon fillets

Vegetable Slaw with Miso Dressing (see recipe below)
1 Tablespoon Black sesame seeds or toasted sesame seeds
6 Lemon wedges

Combine orange juice, sake, sugar, soy sauce, lime juice and red pepper in heavy small saucepan. Bring to boil over medium-high heat, stirring until sugar
dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.)

Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.

Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds; garnish with lemon wedges and serve.

Vegetable Slaw with Miso Dressing

This mixture of jicama, cucumber, bell pepper and carrot would also make a good side dish for scallops or shrimp. To keep the slaw crispy, add the dressing just before serving. 6 servings.

1/4 cup golden miso*
1/4 cup honey
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon oriental sesame oil
1 teaspoon soy sauce
1 teaspoon minced peeled fresh ginger
1/2 cup plus 2 tablespoons vegetable oil
1 cup matchstick-size strips peeled jicama
1 6-inch cucumber, peeled, seeded, cut into
matchstick-size strips
1 red bell pepper, seeded, cut into matchstick-size strips
1 small carrot, peeled, cut into matchstick-size strips
1/4 cup chopped fresh cilantro

Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce and ginger in blender, blend until smooth. With machine running, gradually add
vegetable oil. Season miso dressing to taste with salt and pepper.

Combine jicama, cucumber, red bell pepper, carrot and chopped fresh cilantro in large bowl. Toss vegetables with enough miso dressing to coat.

*Available at Japanese markets and natural food stores and in the Asian foods section of some supermarkets.

GUADALAJARA SOUP
Serve this with warm corn or flour tortillas. This is a thick chili-like soup that will fill you up with warmth and happiness. Makes 4 servings


1 1/4 cups dried pinto beans
4 pounds pork spareribs
1/4 cup vegetable oil
1 cup chopped onion
2 cloves garlic, minced
2 (14 ounce) cans beef broth
4 cups water
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro

Sort and wash the beans. In a large saucepan over medium heat, add the beans and enough water to be 2 inches above beans. Bring to a boil for 2 minutes and remove from heat. Cover, allow to soak for 1 hour and drain.

In a large Dutch oven over medium high heat, saute the ribs in oil until browned. Remove ribs from Dutch oven and set aside. Add the onion and garlic and saute for 5 minutes, or until tender. Add the beans, ribs, broth, water, chili powder, oregano, cumin, salt, ground black pepper and fresh cilantro. Cover and simmer 1 1/2 hours, or until meat is tender.

Remove the ribs, allow to cool and remove meat from the bones. Return meat to broth. Chill the broth until the fat rises to the surface and remove the fat. Bring back to a boil and reduce heat to low. Cover and simmer for 30 minutes.

HEARTY RED BEANS AND RICE

1 pound dry red kidney beans
2 teaspoons garlic salt
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 quart water
1/2 pound fully cooked ham, diced
1/2 pound fully cooked smoked sausage, diced
1 cup chopped onion
1/2 cup chopped celery
3 garlic cloves, minced
1 can (8 oz.) tomato sauce
2 bay leaves
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice
Additional parsley, optional

Place beans in a Dutch oven or kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain beans and discard liquid. Add garlic salt, Worcestershire sauce, hot pepper sauce and water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Meanwhile, in a skillet, sauté ham and sausage until lightly browned. Remove with a slotted spoon to bean mixture. Sauté onion, celery and garlic in drippings until tender; add to bean mixture. Stir in tomato sauce and bay leaves. Cover and simmer for 30 minutes or until beans are tender. Discard bay leaves. Measure 2 cups of beans; mash and return to the bean mixture. Stir in parsley, salt and
pepper. Serve over rice. Garnish with parsley if desired. 8-10 servings.

HOMEMADE IRISH CREAM LIQUEUR
(and variations)

2 cups whipping cream or coffee cream
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 1/4 to 1 3/4 cups Irish whiskey, brandy, rum, bourbon, Scotch or rye whiskey
2 Tbsp. chocolate-flavored syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract

In blender container, combine all ingredients; blend until smooth. Serve over ice.
Store tightly coved in refrigerator. Stir before serving. For a more blended flavor, store the liqueur in the refrigerator for several hours before serving. Makes 5 cups

Homemade Cream Liqueur

Omit Irish whiskey, chocolate-flavored syrup, coffee and extracts.
Add 1 1/4 cups flavored liqueur (almond, coffee, orange or mint) to Eagle Brand and cream. Proceed as directed above.

Note: This is nice for gifts. The use of Amaretto (in the variation) is very nice.
Keep the vanilla extract and the almond extract. Serve over ice, poured onto
Ice cream, or add to coffee.

HOT COFFEE DRINKS
(Although these recipes are from Maxwell House, you can use other brands of instant coffee, espresso, or drip filtered coffee too.)

COFFEE GROG

2 Tbsp butter or margarine
1 cup firmly packed brown sugar
5 Tbsp Maxwell House instant coffee
1/8 tsp each cinnamon, nutmeg, allspice and cloves
Dash of salt
Light rum
Heavy cream
Strips of lemon and orange peel

To prepare: Cream butter with sugar; add instant coffee, spices and salt. Store in jar with tight-fitting cover in refrigerator. Makes 1 1/2 cups base or enough for 12 servings.

For each serving: In mug, combine 2 tablespoons base with 2 tablespoon rum, 2 tablespoons heavy cream and a few strips of lemon and orange peel; stir in 2/3 cup boiling water.

GINGER COFFEE

3 cups water
1/2 cup Maxwell House coffee, regular grind
2 Tbsp brown sugar
2 sticks cinnamon
2 Tbsp chopped crystallized ginger

Pour water into 6 or 8 cup percolator.

Place coffee, brown sugar, stick cinnamon and ginger in basket. Place basket in percolator and percolate gently 7 minutes.

Remove from heat; remove basket. Serve hot.

Garnish with whipped topping and sprinkle with ground cinnamon, if desired.
Makes 3 or 4 servings.

HOT AND SPICY COFFEE

3 1/2 Tbsp Maxwell House instant coffee
7 whole cloves
1 stick cinnamon
3 1/2 cups water
1/4 cup sugar

Place instant coffee, spices and water in saucepan. Bring just to a boil. Cover, remove from heat and let stand 5 to 8 minutes.

Strain and discard spices. Add sugar and stir until dissolved. Serve hot in coffee cups, with whipped topping, if desired, or pour into thermos container to pack for coffee break. Makes 5 servings.

HOT SPICY BREW

3 cups hot milk
2 Tbsp Maxwell House instant coffee
2 Tbsp brown sugar
1/8 tsp cinnamon

Combine all ingredients, stirring until instant coffee and sugar are dissolved.

Serve hot with sprinkle of additional cinnamon, if desired. Makes 4 servings.

MOCHA WARMER

1 Tbsp Maxwell House instant coffee
3 Tbsp chocolate syrup
1 cup milk, scalded
1 cup hot water
2 Tbsp brandy* *Or use 1 T brandy extract

Measure coffee and chocolate syrup into pitcher or carafe. Add milk and water and stir until coffee is dissolved.

Stir in brandy. Pour into cups and top with whipped topping, if desired. Serve 2 or 3

IRISH CREAM

11 oz can sweetened condensed milk
3 large eggs (buy pasteurized if you’re worried about salmonella)
13 1/2 oz. can skim evaporated milk
1/4 cup milk
1 Tbsp Instant chocolate drink powder
1/8 tsp. coconut flavoring
1 tsp. Instant coffee granules crushed
1 cup Irish whiskey

Put first 7 ingredients into blender. Blend until smooth. Add whiskey. Mix. Pour into jar with tight fitting lid. Store in fridge. Makes 5 cups

ITALIAN BEEF SANDWICHES

1 4-lb. boneless beef sirloin or rolled rump roast, trimmed and cut into 2 or 3 inch
pieces
1/2 cup water
1 .7 oz. pkg. Italian salad dressing mix
2 tsp. Italian seasoning, crushed
1/2 to 1 tsp. crushed red pepper
1/2 tsp. garlic powder
10-12 Kaiser rolls, split or 1 loaf French bread, split

Place beef in a 3, 4, or 5 qt. crock pot. Stir together water, salad dressing mix, Italian seasoning, crushed red pepper, and garlic powder; pour over beef. Cover and cook on low 10-12 hours or on high 5-6 hours. Remove meat with a slotted spoon. Using 2 forks, shred the beef. Serve beef on rolls. Top with roasted red pepper strips, if desired. Drizzle with some of the juices to moisten.

LOBSTER AND MANGO COCKTAIL

1/3 cup mayonnaise
1/3 cup plain yogurt
2 tablespoons cognac
1 tablespoon ketchup
1 tablespoon fresh lemon juice -- or to taste
four 1 1/2-pound live lobsters
3 firm-ripe mangoes
1 cup finely diced celery
4 whole Belgian endives plus 12 leaves for garnish
3 tablespoons minced fresh chives plus 24 whole chives for garnish

In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill the sauce, covered. Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 minutes. Transfer the lobsters with tongs to a bowl and let them cool until they can be handled. Crack the shells, remove the meat, and cut it
Into 3/4-inch pieces.

Transfer the lobster meat to a large bowl and chill it, covered. The lobster cocktail may be prepared up to this point 1 day in advance.

Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melon ball cutter, scoop the flesh from the mango halves. (There should be about 2 cups.) To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the minced chives, and the sauce and toss the mixture until it is combined.

Divide the lobster mixture among 12 chilled small glasses an garnish each serving with 1 of the endive leaves and 2 of the whole chives.

PANZELLA
(Tomato salad with croutons)

1/2 cups peasant-style Italian bread, crust removed, cut into cubes
1 cup tomatoes, cubed
3/4 cup cucumber, peeled, seeded and diced
1/3 cup chopped red onion
6 fresh basil leaves, or 1/2 teaspoon dried
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground pepper

Preheat oven to 425 degrees. Toast bread cubes on a baking sheet for 15 minutes or until golden and crisp. Set aside to cool. In a medium-sized bowl, combine tomatoes, cucumber, onion and basil with oil, vinegar and pepper. Add croutons and toss to coat evenly. Serve immediately. Serves 4

PARMESAN-PARSLEY CHICKEN BREASTS

1 1/2 lbs. boneless, skinless chicken breasts (6-8)
1 cup fresh bread crumbs
1 cup grated parmesan cheese
1/2 cup Dijon mustard
1 shallot, minced
1/4 cup dry white wine
3 Tablespoons fresh parsley, minced
1 garlic clove, crushed
1/4 t. salt
1/4 t. pepper
1 Tablespoon butter, melted

Preheat oven to 375. Line 9 X 13 baking dish with foil. In a shallow dish (like a pie pan), combine the Dijon mustard, white wine and crushed garlic. Stir or whisk to combine well. In a larger bowl, combine bread crumbs, parmesan cheese, parsley, salt, pepper, minced shallot and melted butter. Combine well with your hands. Coat each chicken breast in the mustard mixture, then bread them and then put them in the baking dish. Bake at 375 for 25-30 minutes, or until juices run clear.

Note: I have also made this with regular dry bread crumbs and it turned out fine. I have also made it with dried parsley, and it was also very good, so don't fret if you don't have fresh parsley or fresh bread crumbs on hand. If you are using dried parsley, though, just use about 1 Tablespoon instead of 3.

PINEAPPLE UPSIDE-DOWN CAKE

Topping:
5 tablespoons unsalted butter, plus more for the pan
1/2 cup firmly packed dark brown sugar
1 tablespoon dark rum
3/4 small fresh pineapple, peeled

Cake:
1 1/2 cup cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 1/4 cups sugar
3 large eggs, at room temperature
1/2 cup whole milk, at room temperature

Place a rack in the middle of the oven and preheat to 350 degrees F. Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan. Lightly butter the sides of the pan.

To make the topping: Heat a small saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes.
Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the cake pan. Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan.

Quarter the pineapple lengthwise, core, and slice it into about twenty 3/8-inch-thick slices. Arrange some of the pineapple slices in a slightly overlapping ring around the inside of the pan, leaving the center open. Place 3 of the slices in the center in a triangle pattern. Press the slices into the butter-sugar mixture.

To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)

Add the eggs one at time, waiting for each one to be fully incorporated before adding the next.

Reduce the speed of the mixer to low. Add the flour mixture in 3 additions alternating with the milk in 2 additions. Raise the speed to medium and mix briefly until a smooth batter is formed.

Pour the batter onto the pineapple-lined pan. Bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 1 1/2 hours. Remove the cake from the oven and let cool for 5 minutes.

Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Let cool completely before serving.

POTATO SALAD

6 eggs, hard boiled, cut up
7 to 8 potatoes, medium White Rose
1/2 cucumber, chopped
1/4 cup chopped scallions
1 cup celery, chopped or diced
1 green bell pepper, chopped or diced
4 to 6 tablespoons Miracle Whip light salad dressing or nonfat mayonnaise
sprinkle of crushed red pepper
salt and pepper to taste

Cook potatoes until well done. Boil the eggs until hard boiled. Chop potatoes and eggs together mix in the rest of the ingredients and you have a delicious potato salad for eight.

SALSA

2 cups plum tomatoes, diced
1 small red onion, diced
1/3 cup fresh cilantro, minced
1 jalapeno pepper, seeded and diced
Juice of one lime
2 garlic cloves, minced
Salt and pepper to taste

Combine all ingredients in a bowl and mix well.

SEEKH KABAB
(from Pakistan)
minced beef meat fresh
4-5 spring onions
3-4 green chilies
3 tablespoons fresh coriander leaves (chopped)
1 teaspoon red chili powder
2 teaspoons dry pomegranate seeds (anar daana) (crushed) *
2 tablespoons coriander seeds (crushed)
2 teaspoons chaat masala *
2 teaspoons garam masala *
2 teaspoons salt

Finely chop spring onions including the green part. You can chop the onions in a chopper but don't make paste. Finely chop green chilies. Put minced meat in a bowl, add all ingredients and mix well.

Make sure all ingredients are well blended with minced meat. Keep minced meat for couple of hours in the refrigerator. Light charcoal and wait for it to get a layer of ash on top.

This will reduce the temperature of the fire. Break off large balls of mixture and mold then on kabob skewers. Put skewers on fire. Grill until brown on all side. Make sure to turn each side every now and then.
Serve hot with Nan and Chutney.
*The esoteric spices can be found in many supermarkets or in Asian-Indian stores.

SHREDDED BEEF SOFT TACO RECIPE

1 1/2 pounds top sirloin steak or sirloin tip roast, all visible fat removed
3 cups chopped yellow onion (6 medium)
1 cup chopped green bell pepper
1/4 cup dry red wine (regular or nonalcoholic)
1/2-cup low-sodium ketchup
2 tablespoons cider vinegar
6 medium cloves garlic, minced, or 1 tablespoon bottled minced garlic
2 teaspoons low-sodium beef bouillon granules
2 bay leaves
3/4-teaspoon liquid smoke
1 teaspoon ground cumin, divided
1/2-teaspoon red hot pepper sauce
1/4-teaspoon pepper
1-teaspoon dark brown, light brown or granulated sugar
8 8-inch nonfat or low-fat flour tortillas

Put meat in slow cooker. Add onions and bell pepper. In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, 1/2-teaspoon cumin, hot pepper sauce and pepper. Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.

Shred meat using two forks, and return it to slow cooker. Remove and discard bay leaves. Add 1/2-teaspoon cumin and sugar and let mixture stand for 1 hour to allow flavors to blend. Preheat oven to 325°.

Wrap tortillas in aluminum foil and warm in oven for 6 to 8 minutes. Spoon meat mixture down center of a tortilla. If you want to add garnishes, such as chopped tomatoes, salsa, shredded lettuce or nonfat or low-fat cheese and sour cream, do it now. Roll and repeat with remaining tortillas. Serve immediately.

SNICKERDOODLES

1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tbsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2 tbsp. cinnamon

Heat oven to 400 degrees. Mix shortening, sugar and eggs thoroughly. Stir together flour, cream of tartar, baking soda and salt. Blend flour mixture into the
shortening mixture. Form in balls. Roll in mixture of 2 tbsp. sugar and cinnamon. Place about 2 inches apart on ungreased baking sheet. Bake 8-10 minutes.
Makes about 6 dozen cookies.

SOUTHWESTERN STROGANOFF

1 lb. ground beef
1 cup water
1 jar (l6 oz) thick and chunky salsa
2 cups uncooked wagon wheel pasta (4 oz)
1/2 tsp. salt
1/2 cup sour cream

Cook beef in l0 inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in water, salsa, pasta and salt. Heat to boiling, reduce heat to low. Cover and simmer about l5 minutes, stirring occasionally until pasta is tender. Stir in sour cream; cook just until hot. Serves 4

SPAGHETTI BOLOGNESE

2 tablespoons olive oil
1 medium onion, chopped
1 pound ground chuck
1/2 small carrot, pared and finely chopped
1/2 stalk celery, finely chopped
1 cup dry white wine
1/2 cup milk
1/4 teaspoon ground nutmeg
1 can tomatoes or use fresh
1 cup beef broth
3 tablespoons tomato paste
1 teaspoon each salt and basil or about 3 leaves, chopped, fresh basil
1/2 teaspoon thyme
dash pepper
1 bay leaf
1 pound uncooked spaghetti
1 cup freshly grated Parmesan cheese

Heat olive oil in 12 inch non-corrosive skillet over medium heat. Add onion; sauté until soft, 4 to 5 minutes. Add beef and cook, breaking up meat into fine pieces, until meat loses its raw color, about 6 minutes. Do not brown.

Stir carrot and celery into meat mixture; cook over medium high heat 2 minutes.
Stir in wine and cook until wine is evaporated, 4 to 6 minutes.

Stir in milk and nutmeg; reduce heat to medium and cook until milk is evaporated, 3 to 4 minutes. Remove from heat.

Press tomatoes and their liquid through sieve into bowl; discard seeds. Stir sieved tomatoes, beef broth, tomato paste, salt and seasonings into meat mixture. Heat to boiling; reduce heat to low.

Simmer uncovered, stirring frequently, until most of the liquid has evaporated and sauce is thick, 1 to 1 1/2 hours.

Remove and discard bay leaf. Just before serving time, cook spaghetti in large kettle of boiling salted water just until al dente, 8 to 12 minutes. Drain well.

Ladle meat sauce over spaghetti in heated bowl. Sprinkle cheese on top.

SPICY CHICKEN SOUP
This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Makes 8 servings

2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

STRAWBERRY PIE

1 prepared pie crust (baked flour style)
4 cups fresh strawberries (cleaned and diced in large pieces, leave several
whole berries out for garnish)
13.5 oz strawberry glaze (your favorite brand)

topping
1 cup heavy cream
1/3 cup powdered sugar
1 tsp. vanilla
2 - 3 tbsp. brandy

Bake prepared pie crust as directed on package and cool. Mix strawberries with glaze and spoon in cooled pie crust. Place cream in a chilled mixing bowl. Beat until soft peaks start to form. Slowly pour vanilla, and Brandy in cream, continue beating. Slowly sprinkle powder sugar in whipping cream. Beat until blended. Place in a pastry bag and decorate pie or spoon whipping cream over pie and garnish with whole strawberries. The Brandy adds a special touch. This pie is really easy and looks like it came from the pastry shop.

STRAWBERRY ZABAGLIONE
Serves 2-3

3 eggs, yolks only
85g/3oz caster sugar (super-fine granulated sugar)
1 vanilla pod, seeds only
2 tbsp white wine
140g/5oz strawberries, halved

Bring some water to the boil in a large saucepan. Place a bowl over the saucepan.
Place the eggs, sugar, vanilla and wine in the bowl. Whisk continuously until smooth and thick and coming away from the sides of the bowl. Remove the bowl from the heat. Place the strawberries on a flat plate. Top with the zabaglione.
Take a kitchen blow-torch and heat the zabaglione until golden; alternatively place the plate under a hot grill.

SWEET PEA AND HAM PASTA SALAD

1/2 pound small shell pasta
2 cups diced ham
1 10-oz. package small sweet peas, thawed
1/2 cup sweet onion, diced
1 cup Parmesan cheese, grated
1/2 head iceberg lettuce
2/3 cup mayonnaise
1/4 cup sugar
1/4 cup red wine vinegar
Pinch of salt and pepper

Cook pasta according to package directions, drain and cool. Combine cooled pasta with remaining ingredients and toss.

TARRAGON CHICKEN
6 servings

6 boneless, skinless chicken breasts
4 tbsp. butter, divided
1 tbsp. olive oil
2 tbsp. finely chopped shallots
1 tsp. minced garlic
3/4 cup beef or veal stock
3/4 cup chicken stock
1/2 cup dry white wine
1 tbsp. fresh chopped tarragon or 1 tbsp. chopped parsley
1/4 tsp. pepper
salt to taste

Trim the chicken breasts and pound between two sheets of wax paper to 1/3-inch thick. Heat 2 tablespoons of butter with the oil in a large skillet over medium high heat. Fry chicken, turning gently with tongs, for 4 minutes on a side, or until golden brown.

Remove from pan and keep warm. Pour grease out of the pan and add the remaining butter. Add shallots and garlic and sauté, stir constantly for 3 minutes.

Add the stocks and wine and reduce by half. Add the tarragon, parsley, pepper and salt to taste. Return chicken breasts to skillet. Heat through. Serve immediately.

TARRAGON INFORMATION & VINEGAR

Tarragon, a member of the Composite tribe, closely allied to Wormwood, is a perennial herb cultivated for the use of its aromatic leaves in seasoning, salads, etc., and in the preparation of Tarragon vinegar. There is a recipe below.

It can grow to a height of about 2 feet and has long, narrow leaves, which are undivided. It can bloom in late summer. The small flowers appear in round heads and are yellow mingled with black. The roots are long and fibrous, spreading by runners.

Two kinds of Tarragon are cultivated in kitchen gardens. The French Tarragon, with very smooth, dark green leaves and the true Tarragon flavor, and Russian Tarragon, a native of Siberia, with less smooth leaves of a fresher green shade and somewhat lacking the tartness of the French variety.

It loves warmth and sunshine and succeeds best in warm, rather dry situations. A little protection should be provided to the roots through the winter, as during severe frost they are liable to be injured. Both varieties need a dry, rather poor soil, for if set in a wet soil, they are likely to be killed during the winter months.

The green leaves should be picked Midsummer. The foliage may also be cut and dried in early autumn for use in a dry state afterwards. The beds should then be entirely cut down to protect from frost.

Tarragon leaves have a fragrant smell in addition to their aromatic taste and makes an excellent pickle.

Fresh Tarragon possesses an essential volatile oil, chemically identical with that of Anise, which becomes lost in the dried herb.

Tarragon vinegar is a great flavoring for Tartar Sauce, some cooks mix their mustard with Tarragon vinegar and it is used when making a Bernaise Sauce.

TARRAGON VINEGAR

1 pt. cider vinegar
1 pt. white vinegar
3 tbsp. dry tarragon

In clean glass jar place dried tarragon. Bring vinegar to a light boil and pour into jar (over the tarragon). Do not cap.. Let cool

If the jar has a metal lid, place plastic wrap over jar before putting on lid so the vinegar does not come into contact with any metal. Place in a dry and dark area (cupboard).

After 2 weeks strain the tarragon vinegar through cheesecloth and pour into new clean jar or glass bottle, add a stem or two of fresh tarragon to the vinegar for a garnish.

TUSCANY CHICKEN and BREAD SALAD

3 chicken breasts split, skinned and boned
2 tablespoons olive oil
1/2 teaspoon fresh rosemary, chopped
1 clove garlic, minced salt & freshly ground pepper
8 thick slices Italian bread
3 tomatoes, diced
1 English cucumber, diced
2 celery stalks, diced
1/2 cup black olives
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup green onions, chopped

Dressing:
12/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon hot pepper sauce
2 cloves garlic, minced fresh lemon juice (optional)

Pat chicken breasts dry. In a shallow dish, combine oil, rosemary, garlic and salt and pepper to taste. Add chicken breasts, and turn to coat well. Marinate chicken in refrigerator for at least 15 minutes or up to 8 hours.

Toast bread until lightly browned, and cut into 1-inch cubes. In a large serving dish, combine bread cubes, tomatoes, cucumbers, celery, olives, parsley, basil and onions.

To make dressing, blend oil, vinegar, salt, pep- per, hot pepper sauce and garlic. Pour over vegetable mixture and toss to coat. Taste and adjust seasoning with salt, pepper and a dash of lemon juice if desired.

Grill chicken breasts over medium-high heat for 6 to 8 minutes per side or until no longer pink inside. Slice thinly on the diagonal, and serve on top of the bread salad. Serves 6

VEGGIE RISOTTO

2 1/2 cups chicken broth
1 cup long grain rice
3 tbsp. butter (divided use)
1/4 tsp. salt
1 cup chopped onion
1/4 cup finely chopped celery
2 cloves garlic, minced
1 1/2 cups sliced zucchini
1/2 cup sliced mushrooms
1/2 cup frozen peas, thawed
1 tbsp. dry sherry
1/4 tsp. oregano
1/8 tsp. pepper
2 tbsp. grated Parmesan cheese
1 tbsp. chopped parsley

Bring chicken broth to boil in quart saucepan over high heat. Stir in rice, 1 tbsp butter and salt. Cover, reduce heat. Simmer 20 minutes or until rice is tender. In 10" skillet, melt remaining butter, add onion, celery and garlic. Cook over medium heat, stirring often, about 5 minutes. Add zucchini and mushrooms. Cook 7 minutes, stirring often until zucchini is crisp tender. Add peas. Stir in sherry, oregano, salt and pepper. Continue cooking 1 minute. Stir. Add rice. Heat through. Garnish with cheese and parsley.

VEAL PARMESAN
Serves 6

2 pounds veal cutlets -- cut very thin and pounded
seasoned bread crumbs
parmesan cheese -- grated
3 eggs -- beaten
salt and pepper -- to taste
1/3 cup olive oil
4 cups meat sauce
2 packages mozzarella cheese -- sliced

Dip cutlets into mixture of bread crumbs and parmesan cheese. Then dip into mixture of beaten egg and salt and pepper. Then dip into crumbs again.

Brown slices on each side in olive oil. Alternate in casserole layers of cutlets, meat sauce and mozzarella cheese.

Top with sauce. Freeze. To serve, defrost and bake at 350 for 30 to 45 minutes. Cheese should be browned.

WARM WATERCRESS and PINE NUT SALAD

8 cups watercress
4 slices bacon, diced
1/4 cup olive oil
1 large clove garlic, peeled and halved
1/4 cup pine nuts
1/4 cup finely chopped hazelnuts
2 tablespoons cider vinegar salt and freshly ground pepper

Trim watercress stems. Wash and dry leaves, then place in a large salad bowl and set aside. In a small skillet, cook bacon over medium heat, stirring, until crisp, 2 to 3 minutes. Drain bacon on paper towels, and set aside.

In a large skillet, heat oil over medium heat. Add garlic and cook, stirring until golden, about 2 minutes. Remove garlic and discard. Add pine nuts and hazelnuts to the skillet, and cook, stirring until lightly browned, 5 to 6 minutes. Pour over watercress. Add vinegar and toss well. Season with salt and pepper. Sprinkle with reserved bacon, and serve immediately. Serves 4

WHOLE WHEAT CRUST PIZZA
(Buffalo National River B&B, Yellville, AR)

1 pkg active dry yeast
1 cup very warm water
1 1/2 cups whole wheat flour
2 tsp granulated sugar
1/2 tsp salt
2 tbsp olive oil
1 1/2 cups unbleached white flour

Dissolve yeast in warm water. Allow to rest for 5 minutes. Stir in whole wheat flour, sugar, salt, olive oil and 1 cup of the unbleached white flour. Knead in the remaining 1/2 cup of unbleached white flour by hand, kneading for about 5 minutes. The dough will become smooth and elastic.

Spray a medium size glass bowl with no-stick cooking spray. Place dough in bowl and turn to coat thoroughly. Cover bowl and allow to rise in a warm place for 15
minutes.

Spray one 15 inch pizza pan or two 10 inch pizza pans with no stick cooking spray. Stretch pizza dough to fit pan and flute outer edges of crust to hold fillings. Put crust in 425 degree preheated oven for 5 minutes. Remove from oven and place desired toppings on partially baked crust and return to 425 degree oven until cheese is melted and crust is browned. (About 15 minutes.)

Some favorite toppings are: Pizza sauce, provolone cheese, shredded mozzarella cheese, ground beef, onions, green peppers, mushrooms, black olives and pepperoni. You can save about half of the mozzarella cheese to add to the top of
the pizza about 5 minutes before the pizza should be done.

YANKEE DOODLE MACARONI CASSEROLE
( 6 to 8 servings )

1 package ( 8 oz. ) elbow macaroni
2 cups ( 8 oz. ) shredded cheddar cheese
1 medium onion, finely chopped
4 slices white bread ,cut into small pieces
1/2 cup milk
1/4 cup butter ( 4 tablespoons )
3 eggs, beaten
1/2 tsp. salt
1/8 tsp. pepper

Preheat the oven to 350 degrees. Cook the macaroni according to package directions; drain and rinse. In a large bowl combine the remaining ingredients, and mix well. Add the macaroni and mix until well combined. Spoon the mixture into an 8-inch square baking dish that has been coated with non-stick cooking spray. Bake for 50 to 55 minutes or until the center is set.





 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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