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

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).



ALMOND BUTTER TOFFEE
ANGEL STRAWBERRY BANANA TRIFLE
APPLE-BLUEBERRY COBBLER
APPLE BOURBON PIE
APPLE/OATMEAL SCOTCHIES PAN COOKIES
BEEF BURGERS
BLACK-EYED PEA HUMMUS
BLUE CHEESE-BAKED FILLET OF PORK
BRINING MEATS
BROWNIE SWIRL CHEESECAKE
BUTTER ALMOND CAKE
CALICO BEAN SOUP MIX
CATSUP
CHICKEN BURRITO SOUP
CHICKEN VEGETABLE SOUP
CHICKEN WITH TOMATOES AND GREEN OLIVES
CHILI CON QUESO WITH BLUE CORN TORTILLAS
CHOCOLATE PEANUT BUTTER BROWNIES
CHOCOLATE STRAWBERRY SHORTCAKE
CILANTRO LIME VINAIGRETTE
COCOA MERINGUE CAKE
COOL FRUITED SHRIMP SALAD
CORN WITH TOMATOES AND GREEN CHILIES
CREAMY TOMATO SOUP
CURRIED MAYONNAISE
CURRY PASTE
FORTUNE COOKIES
FRENCH ONION SOUP
FRESH GREEN BEAN SALAD WITH BASIL
FRESH PEACH SALSA
FRUIT FILLED CHIMICHANGAS
GARLIC JELLY
GINGERED CHICKEN WITH NOODLES
GRANNY SMITH APPLE TART
GREEN CHILI
GREEN CHILI CREAM
GRILLED HAM STEAKS
HONEY SMOKE BARBECUE SAUCE
JELLY BEAN BISCOTTI
LEMON SAUCE
LEMON SNOW
LIGHT SOUR CREAM CHICKEN ENCHILADAS
MARGARITAS
MEDITERRANEAN CHICKEN
MEXICAN SOUP
MINESTRONE TOSCANA
MUSAMUN BEEF CURRY
NINE PEPPER CHILI SAUCE
PASTA WITH TEQUILA LIME CREAM SAUCE
POZOLE
RASPBERRY OATMEAL BARS
RASPBERRY TRIFLE
RED CHILI
RED, WHITE and BLUEBERRY CHEESECAKE PIE
RIGHT DOWN GOOD FRUIT SALAD
SASSY SALSAS
SEAFOOD SOUP
SHRIMP JAMBALAYA
SLOW COOKER CHICKEN CACCIATORE
SLOW COOKER TACO SOUP
SOUTHWESTERN STYLE FIFTEEN BEAN SOUP
SPECIAL MEAT FILLING FOR TACOS
SWORDFISH SANDWICHES WITH OLIVE MAYO
THREE BEAN SALAD
TORTILLA SOUP
TURKEY MEATBALLS IN LEMON SAUCE
WASABI INFORMATION
WASABI RECIPES





ALMOND BUTTER TOFFEE

1 cup un-blanched almonds, coarsely chopped and toasted
1 cup granulated sugar
1/3 cup golden brown sugar, packed
1 cup butter
2 tbsp water
1/2 tsp baking soda
1/2 cup semisweet chocolate pieces (3 ounces)

Spread half of nuts on a jellyroll pan. In medium saucepan, combine sugars, butter and water. Cook over medium heat, stirring constantly, until sugars
dissolve. Raise heat and cook until mixture reaches 300 degrees F on candy
thermometer (hard crack stage). With clean pastry brush dipped in cold water, or wet paper towel wrapped through tines of fork, frequently wash down sugar crystals from side of pan. Stir in baking soda. Remove from heat; quickly and carefully pour into jellyroll pan. Sprinkle with chocolate; as chocolate melts, spread with knife. Top with remaining almonds, pressing lightly. Let cool, then break into pieces. Store in airtight container. Makes 1 3/4 pounds.

ANGEL STRAWBERRY BANANA TRIFLE

1 5-ounce package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) prepared angel food cake, cut in cubes
4 bananas, sliced 1/4-inch thick
1 1/2 pounds sliced strawberries
1 (12 ounce) container frozen whipped topping, thawed

Prepare pudding with milk according to package directions. In a glass serving dish (or trifle bowl) layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

APPLE-BLUEBERRY COBBLER

Filling
2 large apples, peeled and thinly sliced
1 Tbsp lemon juice
2 Tbsp sugar
2 Tbsp cornstarch
1 tsp cinnamon
12 oz fresh or frozen blueberries

Biscuit topping
3/4 cup flour
3/4 cup whole wheat flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
4 Tbsp cold margarine, cut into pieces
1/2 cup skim milk
1 tsp vanilla

Prepare filling. Heat oven to 400 F. Place apple slices in a large bowl and sprinkle with lemon juice. In a small bowl combine the sugar, cornstarch and
cinnamon. Add to apples and mix well.

Add blueberries to the apple mixture and combine. Generously spray a 9-inch
shallow baking dish with nonstick spray. Add the apple-blueberry mixture. Prepare topping. In a large bowl, combine the flours, sugar, baking powder and salt. Using a fork, "cut" the cold margarine into the flour mixture until it is crumbly. Add the milk and vanilla. Stir just until the dough holds together. Transfer the dough to a floured surface. Knead a few times just until it holds its shape. Roll or pat the dough until 1/2 inch thick. Using a cookie cutter, cut different shapes and place over the fruit. Place the baking dish onto a cookie sheet or foil. Bake about 30 minutes or until "biscuits" are golden and apples are tender. Serve warm. Makes 8 servings.

APPLE BOURBON PIE

1/2 cup raisins
1/2 cup bourbon
3 pounds cooking apples
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans or walnuts, toasted
1 pkg (15oz) refrigerated piecrusts
2 teaspoons apricot preserves, melted
1 tablespoon buttermilk
1 tablespoon sugar

Combine raisins and bourbon, and let soak for at least 2 hours. Peel apples, and cut into 1/2-inch slices; arrange apple slices in a steamer basket over boiling water. Cover and steam 10 minutes or until apple slices are tender. Combine 3/4 cup sugar and next 4 ingredients in a large bowl; add apple slices, raisin mixture, and pecans, stirring to combine.

Fit 1 piecrust into a 9-inch pie plate according to package directions; brush preserves over piecrust. Spoon apple mixture into piecrust.

Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry cutter or sharp knife. Arrange pastry leaves over apple mixture; brush leaves with buttermilk, and sprinkle pie with sugar.

Bake at 450 degrees F. on lower rack of oven 15 minutes. Shield edges of pie with strips of aluminum foil to prevent excessive browning. Bake at 350 degrees F. for 30 to 35 additional minutes. Yield: 1 (9-inch) pie.

APPLE/OATMEAL SCOTCHIES PAN COOKIES

1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup applesauce
3/4 cup sugar
3/4 cup brown sugar -- packed
2 eggs
1 teaspoon vanilla
12 ounces butterscotch chips

Preheat oven to 375 degrees F. In a small bowl, mix flour, soda, salt and cinnamon. Set aside. In a large bowl, mix butter or margarine, sugars, eggs and vanilla. Beat with electric mixers until light and fluffy. Gradually add flour mixture. Stir in oats and chips with a wooden spoon. Spread into greased 15 x 10 x 1 inch baking pan. Bake for 20 - 25 minutes. Cool, then cut into 36 squares.
*For 15 x 10 x 3/4 inch pan, omit baking soda.

BEEF BURGERS
Serves 4

1lb lean ground sirloin
2 Tbsp onion, minced
1 Tbsp dijon mustard
3/4 tsp Italian seasoning
1/4 tsp ground cumin
1/4 tsp black pepper
1/4 tsp salt
8 pieces lettuce
1 medium tomato, cut into 8 slices
8 slices onion, red
4 medium mixed-grain hamburger rolls

Heat grill or grill pan. Combine beef, onion, mustard, Italian seasoning, cumin, pepper, salt until mixed thoroughly.

Divide mixture into 4 equal portions and form patties. Place patties onto grill. Cook for 8-10 minutes until desired degree of doneness, turning once.

Make your burger using the lettuce, tomato, onion.

BLACK-EYED PEA HUMMUS

1 15-oz. can black-eyed peas, rinsed and drained
1/4 cup tahini (sesame seed paste)
1/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic
Salt and pepper to taste
1/4 tsp. ground cumin
1/4 tsp. red pepper
1/4 cup water
Fresh parsley, chopped

Combine all ingredients except parsley in a food processor and process until smooth. Cover and chill until ready to serve. Sprinkle with parsley and serve with pita or tortilla chips.

BLUE CHEESE-BAKED FILLET OF PORK
Ädelostgratinerad fläskfilé (from our friend in Sweden) Serves 4

1 lb - 1 lb 3 1/2 oz fillet of pork
4 tbsp butter or margarine
salt, pepper
10 oz fresh mushrooms
3 1/2 oz blue cheese
good 3/4 cup heavy cream
good 3/4 cup creme fraiche or sour cream
good 1/3 cup chopped parsley
2 tsp Chinese soy sauce

Melt half of the fat in a frying pan and brown the whole fillet on all sides until colored, 5 to 10 minutes. Slice the meat and put in an oven-proof dish. Flavor with salt and pepper.

Slice the mushrooms, melt remaining fat and sauté them for 5 to 10 minutes.
Flavor with salt and pepper. Transfer the mushrooms to the meat and crumble
the blue cheese over it all.

Mix cream, creme fraiche or sour cream, parsley and soy sauce and pour it all in the dish. Bake in the middle of the oven at 400F for 15 to 20 minutes. Serve with some kind of potatoes and lightly boiled carrot or squash strips.

BRINING MEATS

This is a very good (and simple) method of keeping thickly-cut pork chops moist
through their cooking cycles.

Dissolve kosher salt in cold water in the ratio of 1/2 cup (125 ml) salt per 4 cups (1 L) water (or 2 cups (500 ml) salt per gallon (4 L) of water for larger quantities). Soak the pork chops in this solution for 2 to 4 hours before cooking.

This technique also works for other cuts of pork, poultry (especially good with chicken breasts and whole turkeys), and shrimp (buy frozen shrimp and thaw them in the brine). Increase the soaking time up to 24 hours for a large turkey, depending upon the size of the bird.

BROWNIE SWIRL CHEESECAKE

8 ounces (1 pk) brownie mix
1/2 cup sugar
2 large eggs
16 ounces cream cheese -- softened
1 teaspoon vanilla
1 cup milk chocolate chips -- melted

Grease bottom of 9-inch spring form pan. Prepare basic brownie mix as directed on package; pour batter evenly into spring form pan. Bake at 350 degrees F., 15 minutes.

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several times to achieve a marbled affect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired.

BUTTER ALMOND CAKE

1 1/2 cups granulated sugar
3/4 cups butter, melted
2 eggs
1 tsp almond extract
1 1/2 tsp vanilla
1/4 tsp salt
1 1/2 cups all-purpose flour
3 tbsp almonds, sliced, lightly toasted
1 tbsp granulated sugar (for garnish)

Preheat oven to 350 degrees F. Grease and flour 9-inch round pan. Lightly toast sliced almonds. Blend sugar and melted butter. Beat in eggs. Stir in almond and vanilla extracts. Add salt and flour and mix well. Spread batter into pan. Sprinkle with granulated sugar and almonds. Bake for 30 to 35 minutes. Serves 8.

CALICO BEAN SOUP MIX

Mix:
1/3 cup Split Peas -- yellow, uncooked
1/3 cup Split Peas -- green, uncooked
1/3 cup Lima Beans -- uncooked
1/3 cup Pinto Beans -- uncooked
1/3 cup Kidney Beans -- uncooked
1/3 cup Great Northern Beans -- uncooked
1/4 cup Minced Onion -- instant
2 teaspoons Chicken Bouillon Granules
1/4 teaspoon Cumin Powder
1/4 teaspoon Garlic Powder

Soup:
8 cups Water
1 package Soup Mix (above)
2 medium Carrots -- chopped
2 stalks Celery -- sliced
1 pound Ham Bones

To make mix: It is most efficient to buy the same size bag of each type of bean
and peas, and empty each bag into a separate bowl. Pour an amount of each of the other ingredients into separate small bowls. Dip out the appropriate measure
of each of the dry ingredients. By doing it this way, you have a few extra bowls to wash, but there would be no concern about getting equal amounts of the items into each batch of soup mix. You could even layer them in jars or bags, so that they look really pretty. Put the dried onions, bouillon granules, and spices on top.

Combine and store in an airtight container. Quart jars or large zip baggies are great for this. One soup mix amounts to a little more than two cups total. If you are going to use quart jars, it may be a good idea to increase the measure of each ingredient, i.e.; 1/2 cup each of beans and peas, 3 oz minced dried onion,
2 1/2 tsp bouillon granules, and rounded 1/4 tsp of garlic powder and cumin. You will now have about 3 1/4 cups of soup mix.

Print out the list of finishing ingredients and the directions for making the soup,
and fold it nicely to put inside the jars at the very top. If you use them all for your own family, you won’t have to search for the recipe; if you give them as gifts, the
directions are right there for your friends.

Here is the printout:

Soup:
8 cups Water
1 package Soup Mix (above)
2 medium Carrots -- chopped
2 stalks Celery -- sliced
1 pound Ham Bones

To make soup:
Bring water and mix to a boil. Boil 2 minutes; remove from heat, cover and let stand one hour. Stir in remaining ingredients, bring back to boiling. Reduce heat, cover and simmer, covered, until beans are tender, about 2 hours. Skim fat if necessary. Remove bones, strip and return meat to pot.

CATSUP

3 cups Tomatoes, canned -- pureed in blender
2 teaspoons Onion Powder
1/2 teaspoon Cloves, ground
1/2 teaspoon Allspice
1/2 teaspoon Cinnamon
1/2 cup White Vinegar
2 packets Splenda brand Sucralose, no calorie sweetener

Place all ingredients, except Splenda, into a saucepan and simmer slowly for
90 minutes, stirring often. Remove from heat and stir in Splenda until mixed well. Cool. Refrigerate up to 4 months.

CHICKEN BURRITO SOUP

2 cups Fat Free Chicken Broth -- (one 16 ounce can)
1 cup water
2 teaspoons taco seasoning
1/4 teaspoon dried minced garlic
1 teaspoon dried parsley flakes
1 cup frozen whole kernel corn
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 cup diced cooked chicken breast -- (5 ounces)
6 ounces red kidney beans -- rinsed and drained (one 8 oz can)
1 cup stewed tomatoes -- coarsely chopped and undrained
1 1/2 ounces uncooked noodles -- (1 cup cooked)

In a large saucepan, combine chicken broth, water, taco seasoning, garlic, and parsley flakes. Add corn, red and green peppers, onion, chicken, kidney beans, and undrained tomatoes. Mix well to combine. Bring mixture to a boil. Stir in uncooked noodles. Lower heat, cover and simmer for about 15 minutes or until vegetables and noodles are tender, stirring occasionally. Serves 4. Freezes well.

CHICKEN VEGETABLE SOUP
Caldo Tlalpeño: This soup is a Mexican classic, and though it is said to have originated in Jalisco, it is found on menus throughout the country. This version is hearty enough to serve as a one-dish meal. The ingredient that gives this soup its distinctive flavor is the chipotle chili. Serves 8.

1 4-pound chicken, cut into serving pieces
1 medium white onion, peeled and chopped
2 large cloves garlic, peeled and chopped
2 dried chipotle chilies (see Note)
1 sprig cilantro
salt to taste
6 quarts water
1/2 pound carrots, peeled and cut into chunks
1 pound green beans, sliced
1/2 pound zucchini, sliced
2 ears corn, each cut into 4 pieces
1 large avocado, sliced

Place the chicken, onion, garlic, chilies, cilantro and salt to taste in a large stockpot with 6 quarts water. Bring to a boil, lower flame, cover and cook over medium heat for 1 hour or until the chicken is tender.

Add carrots and cook 10 minutes. Add remaining vegetables and cook another 10 minutes.

Place a piece of chicken, a piece of corn and some of each vegetable in a soup bowl with the broth and garnish with sliced avocado.

Note: If a milder taste is desired, add the chipotle with the vegetables, during the last 10 minutes of cooking.

CHICKEN WITH TOMATOES AND GREEN OLIVES
Serves 4. This recipe can be made a day ahead.

2 tablespoons olive oil
4 (720g) chicken thighs
4 (550g) chicken drumsticks
1/2 cup (125ml) dry white wine
8 garlic cloves, peeled
1 tablespoon chopped fresh lemon thyme
3 bay leaves
1/4 lb semi-dried tomatoes
1 1/2 cups chicken stock
2 teaspoons cornstarch
1 tablespoon water
12 green olives

Heat the oil in a large heavy-based pan; add the chicken in batches and cook until browned all over.

Add the wine to the pan and bring to the boil. Add the garlic, thyme, bay leaves, tomatoes and stock. Simmer, covered, for about 15 minutes or until the chicken is cooked through. Remove the chicken from the pan; cover to keep warm.

Blend the cornstarch with the water until smooth, add to the stock mixture in the pan. Bring to the boil, simmer, uncovered, for 5 minutes or until thickened. Remove and discard bay leaves. Return the chicken to the pan with the olives; simmer, covered, until hot. Serve with mashed potatoes, if desired.
Suitable to freeze. Not suitable to microwave.

CHILI CON QUESO WITH BLUE CORN TORTILLAS
Serves 8

1 can of chili, no beans
1 pound Velveeta (the hot Mexican style)
1 4 oz. can canned green chilies, diced
2 each tomatoes, roma, chopped
3 each scallions, chopped end to end
4 tablespoons red onions, chopped

Combine all the ingredients in a heavy skillet and heat until smooth and reach just a boil. Be careful not to burn. This can be made in a crock-pot if you have the time to prepare ahead. It takes about two hours on low.

Serve in the crock-pot at a low setting with a bowl of blue corn tortillas. Or serve with Frito's Scoops.

CHOCOLATE PEANUT BUTTER BROWNIES

1/2 cup butter, softened
1/4 cup peanut butter
1 cup sugar
2/3 cup brown sugar
3 eggs
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
Pinch of salt
1/2 cup chocolate syrup

Combine butter and peanut butter in a large bowl. Add sugars and beat well. Add eggs and vanilla and continue beating. Combine flour, baking powder and salt and add to peanut butter mixture, mix well. Pour half the batter into a greased 13 x 9-inch baking dish. Pour the chocolate syrup over batter and pour remaining batter over chocolate syrup. Swirl with a knife to create a marbled pattern. Bake at 350 degrees for 35 - 40 minutes. Cool and cut into squares.

CHOCOLATE STRAWBERRY SHORTCAKE

6 cups fresh strawberries
3/4 cup granulated sugar, divided
1-2/3 cups all-purpose flour
1/3 cup cocoa (powder)
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine
2/3 cup milk
1 egg, beaten
1 cup (1/2 pt.) cold whipping cream
2 tablespoons powdered sugar

Reserve 6 strawberries. Slice remaining berries; in bowl, gently stir together sliced berries and 1/4 cup granulated sugar. Heat oven to 450F. Grease 8-inch round baking pan.

In medium bowl, stir together flour, cocoa, remaining 1/2 cup granulated sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir together milk and egg; add all at once to dry ingredients, stirring just until moistened. Spread dough in prepared pan, building up edges slightly.

Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean; cool 10 minutes. Remove from pan; place on serving plate. Beat whipping cream and powdered sugar until stiff. Arrange some sliced berries over cake; top with whipped cream. Garnish with reserved whole strawberries; serve with remaining sliced berries. Yield: 8 servings.

CILANTRO LIME VINAIGRETTE
Good as salad dressing and also as marinade for chicken. Serves 8

1/2 cup olive oil
1/2 cup peanut oil
1 lime, juiced with pulp
1/4 cup lime juice
1 1/4 teaspoons green peppercorns, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin, ground
2 tablespoons fresh cilantro, chopped

Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade.

COCOA MERINGUE CAKE

1/2 cup (1 stick) butter, softened
2/3 cup plus 1/2 cup sugar, divided
4 eggs, separated
1 cup all-purpose flour
1/4 cup Hershey's cocoa
1 1/2 tsp baking powder
1/4 tsp cream of tartar
1/2 cup milk
1/2 tsp vanilla extract
1/4 cup chopped pecans
Cocoa Cream Filling (see recipe below)

Heat oven to 325 degrees F. Grease and flour two 9-inch round baking pans. In large mixer bowl, beat butter and 2/3 cup sugar until light and fluffy. Add egg yolks; beat well. Stir together flour, cocoa and baking powder; add alternately with milk to butter mixture, beating until well blended. Spread batter into prepared pans. In small mixer bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining 1/2 cup sugar and vanilla, beating until stiff peaks form. Carefully spread egg white mixture over batter in pans. Sprinkle pecans on top. Bake 25 to 30 minutes or until meringue is golden. Cool 10 minutes.

Loosen edges; gently invert onto wire racks. Remove pans. Place second wire rack on cake bottoms; invert again so meringue sides are up. Cool completely. Place one cake layer on serving plate, meringue side up. Spread Cocoa Cream Filling on top of meringue. Top with remaining cake layer, meringue side up.

Cocoa Cream Filling

2 tbsp butter
1/4 cup Hershey's cocoa
1/2 cup granulated sugar
1/3 cup light cream
1/4 cup tsp vanilla extract
1/3 cup powdered sugar

In small saucepan over low heat, melt butter; add cocoa. Cook, stirring constantly, until thickened. Add granulated sugar and light cream; cook and stir until smooth. Remove from heat; stir in vanilla. Gradually add powdered sugar, stirring until well blended. Makes about 3/4 cup filling.
COOL FRUITED SHRIMP SALAD

1 lb. cleaned shrimp, cooked
1/4 cup thin red onion slices
1 cup Kraft Raspberry Vinaigrette Dressing, divided
1 pkg. (10 oz.) salad greens
1 papaya, peeled, cut into chunks
2 kiwi, peeled, sliced
1 cup raspberries

Toss shrimp and onion with 1/2 cup of the dressing; cover. Refrigerate 1 hour to marinate. Drain; discard dressing.

Divide greens among 4 salad plates. Arrange fruit and shrimp over greens. Serve with remaining dressing.

CORN WITH TOMATOES AND GREEN CHILES

1 tablespoon vegetable oil
2 cups whole kernel corn
1 small onion, peeled and chopped
1 clove garlic, finely chopped
1 medium tomato, chopped
1 can (4-oz.) ORTEGA Diced Green Chiles
1/2 teaspoon salt

Heat vegetable oil in large skillet over medium-high heat. Add corn, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Add tomato, chilies and salt; cook, stirring occasionally, for 1 to 2 minutes or until heated through.

CREAMY TOMATO SOUP

5 tablespoons butter or margarine
1 tablespoon vegetable oil
1 cup chopped onions
1 -28-ounce can diced tomatoes
1/4 teaspoon thyme
1/2 teaspoon basil
a couple of shakes of black pepper
3 tablespoons Flour
1 can (15 ounces) chicken broth
1/4 teaspoon baking soda
3 tablespoons sugar
1 --12-ounce can evaporated milk
1/2 teaspoon salt
In a large saucepan, heat the butter or margarine and the vegetable oil over medium heat. Add the onion and sauté* until softened and golden, about 10 minutes. Add the tomatoes (undrained), the thyme, basil, and black pepper. Bring the mixture to a simmer, and cook for 10 minutes.

In a small bowl, combine the flour and broth, whisking till smooth, and add this mixture to the soup, stirring constantly. Cover and simmer slowly for 25 minutes, stirring occasionally.

Puree the soup in a blender or food processor, or use a hand blender. Return the soup to the stove, and set it on a burner over low-to-medium heat. Stir in the baking soda (the soup will foam up briefly; don't worry, but be sure it's in a big enough pot), the sugar, the milk and the salt. Heat, stirring, to a bare simmer. Serve hot. Yield: about 8 cups, about 8 servings.

CURRIED MAYONNAISE
Here is a simple mayonnaise I use for steamed artichokes. It's a nice twist from the old mayo and lemon thing. A variation on this recipe is to eliminate the dry mustard and add a couple rings of canned pineapple (chopped) and a tsp. of the juice from the can. The curry and pineapple blend perfectly. You'll notice that the color of the mayo will intensify after it has chilled for an hour or so. Serves 4

1 cup mayonnaise
1/2 teaspoon curry powder
1/4 teaspoon dry mustard

Blend and chill.

CURRY PASTE

20 Ancho Chili peppers, dried, seeded
1 stalk lemon grass, coarsely chopped
1 cup shallots, thinly sliced
5 cloves garlic
1 tablespoon ginger root, coarsely chopped
1 lime, zested
1 tablespoon fresh cilantro
1-tablespoon coriander seeds
1-teaspoon cumin seeds
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon brown sugar
2 tablespoons peanut oil

Make sure that the seeds have been removed from the chili peppers. Soak the peppers in hot water for 10 minutes. Remove the peppers from the water and drain them.

Coarsely chop the peppers and combine them with all of the remaining ingredients. Place them in a shallow roasting pan and bake them for 20 minutes at 350 degrees.

Allow the mixture to cool for 5 minutes and process in food processor until smooth. Store the paste in a covered glass jar in the refrigerator for up to 3 months.

FORTUNE COOKIES

1/4 cup sifted cake flour
2 Tbsp sugar
1 Tbsp cornstarch
dash salt
2 Tbsp vegetable oil
1 egg white
1 Tbsp water

Before preparing cookies, write fortunes with predictions of good health, prosperity and happiness on small slips of paper. Of, if you have a wicked sense of humor, write fortunes that one wouldn't find in traditional fortune cookies.

Sift together the flour, sugar, cornstarch and salt. Add oil and egg white; stir until smooth. Add water and mix well. Make one cookie at a time by pouring 1 tablespoon of the batter on a lightly greased skillet or griddle. Spread to a 3 1/2 inch circle. Cook over low heat about 4 minutes or until lightly browned. Turn
with a wide spatula; cook 1 minute more.

Working quickly, place cookie on a pot holder. Put paper strip with fortune in the center; fold cookie in half. Then bend folded cookie over the edge of a bowl to give it the "C" shape. Place in muffin pan to cool. Makes 8 cookies.

Tip: Wear cotton gloves when handling cookies so you can shape them quickly without getting burned. If the cookie hardens before it is shaped, put in a warm oven to soften.

FRENCH ONION SOUP

3 lb onion -- peeled
1/2 cup butter
1 1/2 tsp pepper, black
2 tbsp paprika
1 bay leaf
3/4 cup flour
3 quarts beef bouillon
1 cup wine, white
2 tsp Salt
1/2 lb Swiss cheese
French bread

Slice onions, 1/8 inch thick. Melt butter, place onions in it, sauté slowly for 1 1/2 hours in a large soup pot. Add all other ingredients except bouillon, wine and salt, sauté over low heat 10 minutes more. Add bouillon and wine and simmer 2 hours. Adjust color to a brown with caramel coloring or liquid browning sauce. Season to taste with salt. Put in refrigerator overnight.

To serve: Heat soup. Fill oven-proof casserole or individual oven-proof bowls with 1 cup soup, top with 3 one-half inch slices of French Bread and top with a slice of imported Swiss cheese (Gruyere preferred). Place under broiler to brown, approximately 5 minutes at 550 degrees.

FRESH GREEN BEAN SALAD WITH BASIL
AND TOMATOES

1-1/2 pound fresh green beans
1 tablespoon sugar
1 tablespoon plus 1-teaspoon salt (divided)
Garlic-basil dressing (see recipe below)
5 firm ripe tomatoes, sliced
4 sprigs fresh basil for garnish

Leave pointed tips on green beans, but snap off stem tips. Bring large pot of water to boil. Add sugar and 1-tablespoon salt. Drop in green beans and cook until crisp-tender, about six to seven minutes. Drain beans and plunge them into ice water to stop cooking. Drain well and refrigerate. Prepare dressing.

When ready to serve, toss green beans with 1/3 cup dressing in large mixing bowl. Taste and add more dressing or salt as needed. Pile beans high in center of large white platter. Arrange tomato slices overlapping around the edge. Sprinkle tomatoes with salt and drizzle 3-tablespoons of dressing on top of them. Garnish with basil sprigs.

Garlic-Basil Dressing

1 clove garlic
1 shallot
2 tablespoons red wine vinegar (see note)
1-1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 tablespoon sugar
3 /4 cup olive, corn or vegetable oil
15 fresh basil leaves

Turn on processor with steel knife and drop garlic and shallot down feed tube onto spinning blade to mince. Add vinegar, salt, pepper, mustard and sugar. With processor running, slowly drizzle in oil. Add basil leaves and coarsely chop with several on/off pulses.

Note: If you want the salad to remain bright green, eliminate vinegar altogether and substitute water.

FRESH PEACH SALSA
This cool, refreshing salsa is a wonderful summertime treat. Peaches and orange marmalade blend perfectly with green onions and cider vinegar. The salsa may be served warm. Makes 2 cups

6 large fresh peaches - peeled, pitted and chopped
2/3 cup orange marmalade
1/4 cup sliced green onions
3 tablespoons cider vinegar
1 ounce crystallized ginger
2 teaspoons white sugar

In a medium bowl, mix together peaches, orange marmalade, green onions, cider vinegar, crystallized ginger and sugar. Cover and refrigerate until serving.

FRUIT FILLED CHIMICHANGAS WITH CINNAMON CUSTARD SAUCE
Refreshing fruit filled fried shells drizzled with a cinnamon-custard sauce makes a unique dessert by which to end a memorable meal.

1/3 cup granulated sugar
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1 cup Evaporated Milk
1/3 cup water
1 egg yolk, lightly beaten
1 teaspoon vanilla extract
~~~~~
1 1/2 cups water
1 cup chopped dried apricots
1 cup chopped dried apples
3/4 cup chopped nuts
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
~~~~~
12 (8-inch) soft taco-size tortillas, warmed
1 cup vegetable oil

Combine sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water and egg yolk. Bring to a boil over medium heat, stirring constantly, until mixture is slightly thickened. Remove from heat; stir in vanilla extract. Cover; keep warm.

Combine water, apricots, apples, nuts, sugar and cinnamon in medium sauce-pan. Bring to a boil. Reduce heat to medium; cover. Cook, stirring occasionally, for 10 to 15 minutes or until excess moisture is absorbed. Cool for 15 minutes.

Place 1/4 cup filling in center of each tortilla. Fold into burritos; secure ends with wooden picks. Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 minutes or until golden brown. Place on paper towels to soak. Remove wooden picks. Serve with Cinnamon Custard Sauce.

GARLIC JELLY

2 Tbsp butter or margarine
1 head garlic, cloves separated, peeled, and minced
3 cups granulated sugar
1/2 cup apple cider vinegar
6 oz liquid pectin

In a large saucepan, combine butter and garlic over medium heat. Cook, stirring constantly, until garlic is light golden brown (3 to 4 minutes). Add sugar and vinegar. Cook, stirring constantly, until sugar dissolves and mixture comes to a boil. Stir in pectin. Boil 1 minute, stirring constantly. Remove from heat. Skim foam from top of jelly. Pour into sterilized jars, seal, and process in boiling water bath for 5 minutes. Yield: about 3 cups jelly.

GINGERED CHICKEN WITH NOODLES

4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
2 teaspoons dark sesame oil
1 tablespoon minced peeled fresh ginger
2 teaspoons minced seeded jalapeno pepper
2 garlic cloves, minced
2-1/2 cups sugar snap peas, trimmed
3/4 cup fat-free, less-sodium chicken broth
1/2 cup (2-inch) julienne-cut carrot
2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon fat-free, less-sodium chicken broth
2 cups hot cooked Chinese-style egg noodles
1/4 cup chopped fresh cilantro

1/4 cup chopped dry-roasted peanuts

Sprinkle chicken with salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken. Sauté 3 minutes; turn chicken over. Add ginger, jalapeno, and garlic; cook 2 minutes, stirring often. Add peas, 3/4 cup broth, carrot, and soy sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done.

Remove chicken and vegetables from pan with a slotted spoon. Combine cornstarch and 1 tablespoon broth, and add to pan. Bring to a boil; cook 1 minute, stirring constantly.

Place 1/2 cup noodles on each of 4 serving plates; top with 1/2 cup vegetables, one breast half, and sauce. Sprinkle each serving with 1 tablespoon cilantro and 1 tablespoon peanuts. Yield: 4 servings.

GRANNY SMITH APPLE TART

1 refrigerated fill-and-bake pie crust (7 to 7-1/2 ounces)
3 large Granny Smith apples (about 1-1/2 lbs), peeled, cored, and thinly sliced
2 teaspoons fresh lemon juice
1/4 cup packed brown sugar
1/4 cup sour half-and-half, or 1/4 cup nonfat sour cream
1 tablespoon quick-cooking tapioca
1-1/2 teaspoons ground cinnamon
2 teaspoons granulated sugar

Preheat the oven to 350 degrees F.

Put the pie crust into a 9-inch-diameter tart pan with a removable bottom; press the crust against the fluted edge and trim off any pastry that extends over the top. Roll the trimmed dough into a ball; flatten to 1/4 inch and cut 2 or 3 shapes with a cookie cutter. Prick the tart shell in several places with the tines of a fork.

Put the sliced apples in a large bowl; drizzle them with lemon juice and toss to mix. In a small bowl, blend the brown sugar, sour half-and-half, tapioca, and cinnamon. Fold the brown sugar mixture into the apples until all the fruit is coated. Spoon the apples into the tart shell; arrange the dough shapes on top of the apples. Sprinkle granulated sugar over the top. Bake for 35 minutes, or until the apples are tender. Cut in 8 equal slices. Serve hot or at room temperature.

GREEN CHILI
4 Servings

2 Tbsp. Olive Oil
1.5 lbs. Cubed Pork
1-1/2 Tbsp. garlic, chopped
1 med. Onion, diced
2 oz. chopped canned Jalapeno
8 oz. chopped canned green chilies
15 oz. canned chicken broth
15 oz. water
28 oz. canned tomatillos, drained and crushed
1 Tbsp. oregano
1/4-tsp. black pepper
1 tsp. cumin
1/4 tsp. crushed red pepper
1-1/2 Tbsp. Ancho Chili Powder

Brown the meat and onion in the olive oil, add garlic and cook for 1 more minute. Add remaining ingredients. Simmer for 1-2 hours depending how thick you like it.
Serve with warm tortillas and a frozen Margarita.

GREEN CHILI CREAM
Serve on top of a grilled chicken breast that has been placed on top of a bed of grilled Pico de Gallo. Serves 4

2 tablespoons butter
1 teaspoon garlic, chopped
1 teaspoon shallots, chopped
4 each jalapenos, seeded and minced
1/2 cup chicken stock
1 cup heavy cream
1 pinch salt
1 pinch cracked peppercorns
1 bunch cilantro, stems removed, chopped, reserve some sprigs for garnish
fresh lime

In a saucepan, heat butter and sauté the garlic, shallot and minced jalapeno. Add the stock, bring to a boil and reduce by three-fourths.

Add the cream and bring to a boil. Simmer until the sauce has reduced by about half and thickened enough to coat the back of a spoon well.

Season to taste. Just before serving, add the clean, chopped cilantro and a small squeeze of lime juice. Heat to a near boil.

GRILLED HAM STEAKS

1 center cut ham steak, 1-inch thick
2 cups dry red wine
2 cups guava jelly (or currant jelly)
1 tbsp. Dijon mustard

Grill ham steak over a charcoal fire, low enough so the meat won't burn, for 30-40 minutes. While the ham is cooking, heat the wine, jelly and mustard in a pan large enough to hold the ham steak. When the meat is brown, add it to the sauce, cover and simmer for 30 minutes, either on a cool part of the grill or on the stove. Cut into slices and serve.

HONEY SMOKE BARBECUE SAUCE

2 tbsp olive oil
1 1/2 cups finely chopped onion
2 tbsp finely chopped garlic
28 oz tomato sauce
1/2 cup white vinegar
1/4 cup Worcestershire sauce
3 tbsp lemon juice
1/4 c honey (or to taste)
4-5 tbsp hickory smoke seasoning- Durkee Grill Creations is good
1 1/2 tbsp liquid smoke- to taste
a big dollop of molasses

Heat oil and sauté onion until soft. Add garlic and cook 30 sec's. Add all other ingredients and heat until boiling. Reduce heat to simmer and cook at least 35 minutes. You can thicken with corn starch, if necessary. I don't have to, it cooks down and becomes the "just right" consistency. Store in frig. It doesn't last long in my house, but it should keep several weeks.

JELLY BEAN BISCOTTI

Biscotti is an Italian Cookie. The name means "Twice-Baked Cooked". Please read through instructions completely before starting and have all your ingredients ready - it mixes up very quickly!

13 oz. bag of Jelly Beans (can be more or less according to taste)
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla
1/4 cup sanding sugar (can be more or less or left out completely)

parchment Paper (optional- but makes it much easier to remove cookies and clean up is easy)

Preheat the oven to 375°F.

In a medium bowl or electric mixer bowl - add the butter and sugar and cream them together on medium speed until light and fluffy (about 2 minutes). Add 1 egg and beat to incorporate, add 2nd egg and incorporate then add 3rd egg and incorporate. (4th egg is used later) Beat in the vanilla then add the baking powder, salt and flour, beating on low speed until fully incorporated - you do not want to mix too long. Notice that the dough is very soft and sticky. Stir in the jelly beans.

Using a spatula, scrape the dough out of the bowl onto a floured surface. Put flour on your hands and sprinkle flour on top of the dough. Then cut the dough in half... I use my hand like a karate chop down the center. Next take one half and roll lightly back and forth making a rope - pick it up and place it on a cookie sheet with parchment paper. Don't be worried if the dough is so soft it bends when you pick it up. Once you place it on the parchment paper you can shape it a little more. Do the same with the second half.

Flatten them out on top a little with your palm. Next beat one egg in a bowl and using a brush - brush them all over to coat them evenly. Now sprinkle with sanding sugar (optional) Then place in your preheated oven for about 25 minutes or until they are slightly golden brown.

When done - remove them from the oven. Let them cool for about 10-20 minutes or until they are cool enough for you to handle. Place them on a breadboard and slice them crosswise on the diagonal into about 3/4 inch slices.

Put them back on the cookie sheet (inside up) and bake for another 10-12 minutes until the edges are turning slightly brown. Remove from the oven and transfer to wire rack to cool.

LEMON SAUCE

Juice of 3 lemons
1/2 cup sugar
1/2 cup boiling water
1 Tbsp soy sauce
2 Tbsp cornstarch

Combine lemon juice, sugar and boiling water in a saucepan. Bring to a boil and simmer for 2-3 minutes until the sugar is dissolved. Add 2 teaspoons oil and soy sauce. Mix cornstarch with a small amount of cold water to make a paste and stir into lemon sauce. Cook until thickened slightly. Spoon over cooked chicken.

You can make this without the soy sauce for a more lemon taste. Also slice
lemon in wedges or rings to make it fancy when serving.

LEMON SNOW

1/2 cup kool aid sugar sweetened lemonade mix
1/3 cup sugar
1 envelope unflavored gelatin
1/4 tsp salt
1 1/4 cups boiling water
2 egg whites

Combine soft drink mix, sugar, salt and gelatin in a bowl. Add boiling water and stir until gelatin is dissolved. Chill until thickened. Add egg whites and beat with mixer until fluffy and thick and doubled in volume. Pour into a 3-4 cup ring mold and chill until firm, at least 2 hours. Unmold onto a curly lettuce-lined platter and garnish with sliced fresh strawberries and kiwi.

LIGHT SOUR CREAM CHICKEN ENCHILADAS

1 (8oz) container light sour cream
1 (8oz) container nonfat plain yogurt
1 (10-3/4oz) can cream of chicken soup with 1/3 less salt
1 (4oz) can diced green chilies
12 (6-7 inch) white corn or flour tortillas
1 Cup (4oz) shredded reduced-fat Cheddar cheese
1-1/2 Cups chopped cooked chicken
1/4 Cup sliced green onions

Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup, and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly.

Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven and bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired. Yield: 6 servings.

MARGARITAS
Serves 4-6

1 cup tequila, Cuervo Gold
1 cup limeade frozen concentrate
1 cup beer
Ice

Fill your blender nearly to the top with ice cubes, add the tequila and frozen limeade straight from the can and blend until smooth.

Pour the beer into a decanter and add the frozen mix to it. Stir. Pour into salted glasses and serve.

NOTE: Do not put the beer into the blender. It makes a foamy mess.

MEDITERRANEAN CHICKEN

1 can (14 ounces) Swanson's chicken broth or Natural Goodness chicken broth
4 sun-dried tomatoes
4 boneless chicken breast halves
1/3 cup all-purpose flour
2 tbsp olive oil
2 cloves garlic, minced
12 pitted Nicoise olives, halved
1 tbsp capers
1 tsp grated lemon rind

Pour 1/2 cup broth over tomatoes and let stand 10 minutes. Remove tomatoes
and cut into thin strips. Reserve broth. Season chicken with coarsely ground
pepper and coat with flour. Reserve remaining flour. Heat 1 tbsp oil in skillet. Add chicken an cook 12 minutes or until browned and done. Remove from skillet and keep warm. Add remaining oil and garlic and cook 1 minute. Stir in reserved flour, reserved broth from tomatoes and remaining broth. Heat to a boil. Cook over medium heat 10 minutes or until sauce is slightly thickened and reduced to 1 cup. Add tomatoes, olives, capers and lemon rind. Heat through. Serve over chicken. Serves 4.

MEXICAN SOUP
Makes 4 servings

3 cooked, boneless chicken breast halves, shredded
1 (15 ounce) can kidney beans
1 cup whole kernel corn
1 (14.5 ounce) can stewed tomatoes
1/2 cup chopped onion
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (4 ounce) can chopped green chili peppers
2 (14.5 ounce) cans chicken broth
1 tablespoon ground cumin

Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chilies, broth and cumin in a large pot over medium heat. Simmer 45 minutes. Sprinkle shredded Jack cheese on top of each serving. Add tortilla chips on each serving plate with soup.

MINESTRONE TOSCANA
(Santi Restaurant, Geyserville, CA)

Minestrone really has no one recipe. To understand inestrone you must under-stand the process and reason for it’s development. It is a rich, sustaining soup that utilizes leftovers. Bits of beef, pork, chicken, a bone, parmigiano cheese rinds, dried beans, pasta (cooked or raw), whatever vegetables are about, a bit of broth, bean cooking liquid. These ingredients in some combination can be combined to make the most Italian of Italian soups, minestrone. Don’t go out and buy specific ingredients to make it. Wait for the combination of events that demand that it be made. Take joy in participating in an economic as well as culinary event.

Begin with making what the French call a mirepoix and the Italians, who taught them to cook, called a battuto.

Ingredients for battuto:
2 carrots, diced
4 sticks of celery, diced
1 medium onion, diced
3oz pancetta (or leftover ham, beef, chicken) diced
2 cloves of garlic, finely chopped
2T finely chopped parsley

Sauté the first 5 ingredients in 4T extra virgin olive oil until soft. Add the parsley and sauté for 1-2 minutes.

At this point it is time to add some liquid; chicken, beef, or vegetable stock or, if you plan to add dried cooked beans, you may use a combination of bean cooking liquid and stock. Let the battuto and the stock simmer for fifteen minutes or so.
Now it is time to add the vegetables. You can add a couple of cups of canellini beans that have been soaked in water overnight and cooked in salted water until done.

1/2 cabbage, shredded
1-2 bunches of chard, shredded.
Julienne the stems and use them too.

Add this all to the soup. You may add some diced fresh tomato, tomato purée or sauce. This is another option. If you have any other vegetables around—turnips, zucchini—add them. Season with salt and pepper. You can add a bit of fresh or dried thyme and a pinch of red pepper flakes. If you have saved your parmigiano cheese rinds add some to the pot. These add a wonderful richness. To thicken your minestrone (if you feel like it) you may do one of two things: When the soup is almost done to your liking you may take a couple of cups out and purée them and add them back to the soup. You can do the “melting potato” method of thickening. Slice a russet potato or two very, very thinly and add them to the soup. They will cook in12 to 15 minutes and dissolve, thickening the soup and adding a great flavor and texture. Serve with parmigiano and a drizzle of extra virgin olive oil.

MUSAMUN BEEF CURRY
Serve with steamed or a pilaf style rice on the side. Serves 4

2 tablespoons peanut oil
1 teaspoon curry paste (see recipe in this collection)
3/4 pound beef top round, cut into 1" cubes
1 russet potato, large, cut into 1 inch dice
1 onion, sliced
1 can coconut milk
1 1/2 tablespoons fish sauce
1 teaspoon brown sugar
3 pequin pepper, chopped
1/2 cup peanuts, roasted

Heat the oil and the curry paste in a heavy skillet until the paste bubbles.

Add the beef, potato, onion, coconut milk, fish sauce, brown sugar and chili peppers.

Stir well and cook for 10 minutes over high heat. Reduce the heat and cook for an additional 30 minutes. Serve immediately. Sprinkle with roasted peanuts.

NINE PEPPER CHILI SAUCE
This recipe is a little large but the sauce freezes well and can be used for a lot of different applications. You could use it in a crock-pot with chicken or pork. It would be great under a grilled steak or as an ingredient for a batch of chili. It would work over home made burritos or enchiladas. Serves 11

2 tablespoons olive oil
1/2 teaspoon garlic, chopped
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1 red jalapeno
1 green jalapeno
1 Anaheim pepper
2 serrano peppers
1 caribi pepper
1/2 red onion
3 tomatoes, large
1 cup tomato sauce
2 cups beef stock or broth
1 1/2 tablespoons arrowroot
1 1/2 tablespoons water

Remove the stems and seeds from all the peppers and chop them along with the onion and tomatoes into a small dice.

In the olive oil, sauté the chopped peppers, onion, tomato and garlic for 5 minutes. Add the tomato sauce and elk stock and bring to a boil.

Simmer the sauce for 30 minutes until the vegetables are soft and broth is rich. Strain out all of the vegetables and return the sauce to the stove. Bring it to a boil. While the sauce is coming back to a boil, combine the cornstarch and water to make a lump free slurry. Once the sauce has come to a boil add the slurry to the sauce and allow to thicken.

NOTE: You can save the vegetables that you strain out of the sauce, purée them and put them into small freezer bags. You can use the mixture to season mayonnaise, or add zip to chili or taco meat.

PASTA WITH TEQUILA LIME CREAM SAUCE
Serves 4

Sauce
1/2 cup lime juice
1/2 cup tequila
1/4 cup white wine vinegar 1 1/2 cup plus 2 T cream
1 shallot finely minced
3 garlic cloves, minced or pressed
3 T butter
1 tsp. corn starch

Pasta
12 oz. fettucine pasta
4 green onions, finely chopped
4 diced roma tomatoes
Options
Grilled chicken, shrimp or salmon

Combine garlic and shallot with tequila, lime juice and vinegar. Cook until reduced to about 1/4 cup. Add cream and cook until reduced by 1/2. Strain out garlic and shallot if desired. Return sauce to heat and whisk in butter. Mix corn starch with 1 tablespoon water until smooth. Whisk into sauce to thicken.

Cook pasta according to package directions. Drain pasta. Add green onions and tomatoes to hot pasta pot and stir. Add drained pasta and sauce and mix well. Serve garnished with cilantro, if desired. You can also top the pasta with grilled chicken, shrimp or salmon (you can marinate the grilled meats in lime/honey marinade before grilling) for a heartier meal.

POZOLE
Pork and Hominy Soup

The days of soaking hominy kernels - cacahuazintle - in calcified water and peeling each one individually are fading fast, thanks to the pre-cleaned hominy that comes in packages in the refrigerated food section of even small neighborhood supermarkets. If you don't live near a market that sells Mexican maiz para pozole, you can substitute canned hominy. There are several regional and family variations of pozole, some using both pork and chicken. This recipe, which uses pork meat and chicken stock, is the author’s favorite. It can be made as thick as desired, and in fact is sometimes classified as a stew, but in any case this dish constitutes a meal in itself.

2 tablespoons corn oil
1/2 cup chopped onion
1/2 head garlic, cloves peeled and chopped
2 pounds pork stew meat, cut into cubes
homemade chicken stock
4 ancho chilies, seeded and deveined, soaked in hot water until soft
4 guajillo chilies, seeded and deveined, soaked in hot water until soft
4 cascabel chilies, seeded and deveined, soaked in hot water until soft
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 package refrigerated maiz para pozole or 2 32-ounce cans hominy

For garnish:
Lime wedges
Chopped onion
Shredded lettuce
Dried oregano
In a large stockpot, heat the oil, add the onion and garlic, and sauté until the onion is transparent. Add the meat and the chicken stock to cover. The amount of stock used will depend on how thick a pozole is desired; more may be added with the hominy later on. Bring to a boil, cover, reduce heat and cook until the pork is tender.

Meanwhile, puree the softened chilies with just enough broth to allow movement of the blender blades.

Add the chili puree, marjoram, thyme and hominy and continue cooking until the hominy is tender. This will require less time if canned hominy is used.

Serve the hot pozole in deep bowls, with separate bowls of garnish ingredients on the table so that diners can add their own. Serves 8-10.

RASPBERRY OATMEAL BARS

l pkg. 2 layer yellow or white cake mix
3/4 cup butter or margarine, melted
2 l/2 cups quick cooking rolled oats
l l2-oz jar of raspberry jam (or use strawberry or peach)
l tbsp. water

Grease a l3 x 9 baking dish. Preheat oven to 375. In a large bowl stir together the cake mix and the rolled oats; stir in the melted butter until mixture is crumbly. Press half (approx. 3 cups) the mixture evenly into the prepared pan.

In a small bowl combine the jam and the water. Spread the jam or preserve mixture over the crust to within l/2 inch of the edges. Sprinkle the remaining crumb mixture evenly over the top.

Bake at 375 for 20 to 25 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars.

RASPBERRY TRIFLE

l pkg. (l6 oz) pound cake, cut into l8 slices or 2 pkgs. 3 oz. each of ladyfingers
2 pkgs. (3.4 oz each) instant vanilla pudding
l jar (l8 oz) raspberry jam
l l/2 pints fresh raspberries
8 oz. Cool-whip for topping

Arrange l/3 of sliced cake on bottom of a trifle dish or large bowl. Prepare pudding according to pkg. directions. Place l/3 cake pieces around inside of bowl, using half of pudding to hold them in place. Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture Chill. Add cool whip or whip cream to top and fresh raspberries. Serves 8-l0

(You can use peaches with peach jam; and strawberries with strawberry jam)

RED CHILI
Serves 8

1 onion, medium, chopped
1 red bell pepper, chopped small
1 tsp. garlic, minced
1 1/2 pounds ground beef
1 teaspoon peppercorns, cracked
45 ounces chili beans, Kuner's Hot Spicey style, 3 cans
24 ounces V-8 juice
24 ounces beef broth
2 tablespoons Ancho Chili powder
1 teaspoon ground cumin

Cook the ground beef, onion, bell pepper, garlic and pepper together in a heavy skillet until the meat is colored but not browned.

Turn the heat to low and cover the meat with 1 1/2 cups of the beef broth and simmer for 25 minutes

Add the beans, V-8, remaining beef broth, chili powder and cumin to the meat and simmer for a long time (maybe 2 hours).

RED, WHITE and BLUEBERRY CHEESECAKE PIE
Makes 8-10 servings

8 sheets (about 13" x14" each) thawed frozen phyllo dough
1/4 cup melted butter or margarine
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped cream or non-dairy whipped topping (optional)

*** You can find phyllo sheets in the freezer section of the supermarket

For Crust: Grease a 9" pie plate. Set aside. Preheat oven to 425°.F.

On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out), brush with melted butter. Top with another phyllo sheet, continue to make 8 layers, brushing butter between each layer. Using kitchen scissors or a sharp knife, cut the layers into one 12-13 inch circle. Carefully press circle into the prepared pie plate, gently fan edges. Bake until edges are just golden, about 6-8 minutes. Cool slightly on a wire rack. Reduce oven temperature to 350° F.

In a medium bowl beat cream cheese, vanilla and sugar with an electric mixer until light and fluffy. Add eggs and beat until well combined. Fold in 1 cup of the blueberries. Pour mixture into prepared crust. Bake until set, about 40-50 minutes. To prevent over browning of crust, gently cover with aluminum foil during the last 25 minutes of baking. Cool completely on a rack.

To Serve: In a small bowl, beat jelly until smooth. Spread over cheese filling.
Arrange remaining blueberries on top in star shape. Garnish with whipped cream, if desired.

RIGHT DOWN GOOD FRUIT SALAD

1 large mango, peeled and diced
2 cups fresh blueberries
2 bananas, sliced
2 cups fresh strawberries, halved
2 cups seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced

Honey Orange Sauce:
1/3 cup unsweetened orange juice
2 Tbsp lemon juice
1 1/2 Tbsp honey
1/4 tsp ground ginger
dash of nutmeg

Prepare the fruit. Combine all ingredients for sauce and mix. Just before serving, pour Honey Orange Sauce over fruit. Makes 12 servings.

SASSY SALSAS

Fresh salsas are delicious immediately after mixing the ingredients at room temperature. Most homemade salsas will last at least a week if covered and stored in the refrigerator, but I do find their fresh taste is best the first 2 days or so.

You don't have to withstand burning temperatures in your mouth to enjoy salsas. To make the salsas milder do not include the seeds of the pepper or only use half the amount recommended. Experiment until you find the level of heat that is good for you. If a salsa does end up being too hot, dice or puree more tomato and add to it. This will cut the heat.

Chipotles Salsa

4 chipotle peppers
1/2 cup water
2 teaspoons vinegar-such as cider or white
1 1/2 cups red ripe tomatoes, diced in 1/2 inch squares
3 cloves garlic, minced
3/4 teaspoon salt
1/3 cup freshly squeezed lime juice
1/2 cup cilantro leaves, coarsely chopped

Place the chipotles in a medium-sized glass bowl (for the microwave) or small pan (for top of the range) and add the water and vinegar. Cover and simmer to soften the chiles-5 minutes in the microwave or about 30 minutes on top of the range. When done, uncover and allow to cool. In the meantime, prepare all the remaining ingredients and combine together, except for the cilantro.

Finely mince the chilies, peel and all, and stir in, adding some juice as needed to make a salsa of the desired consistency. Add the cilantro.

Salsa Mexicana

1 1/2 white onion, finely chopped
4 tomatoes, peeled, seeded and finely chopped
2 to 4 chilies serranos, seeded and finely chopped
1/2 cup finely chopped fresh cilantro
salt to taste
juice of 1 lime
2 tablespoons olive oil

Combine onion, tomatoes, chilies, and cilantro in a bowl. Season with lime juice, salt and olive oil. Stir and allow to marinate for at least 1 hour before serving. This may be made the day ahead and refrigerated.

Pico De Gallo

3 medium tomatoes (firm to the touch)
1 green onion with the stalk
3 jalapenos or serrano peppers to taste
1/2 cilantro bunch (about half cup or more chopped)
1 medium sweet yellow onion
1 pinch of salt
Dice the tomatoes and onions into little cubes, the cilantro and jalapenos should be finely chopped. Once you've done this, you should toss all the ingredients together evenly.

Optional: You can add a bit of fresh lemon or lime juice if you're going to serve the pico de gallo on fajita tacos or with seafood.

Pineapple Salsa

1 small can pineapple rings, drained
1 tablespoon red bell pepper, diced
3 green onions, sliced fine lengthwise
1/4 tsp. ground ginger
4 tablespoons fresh lemon juice
1 tablespoon fresh mint leaves, chopped

Cut pineapple rings into 1/4 inch pieces. Mix with all other ingredients. Chill very well. This is great with pork, or as a dip for tortilla chips. Makes 1 1/2 cups.

New Mexican Salsa

4-6 long green chilies
2 Jalapeno chilies, chopped
4 tomatoes, chopped
1 medium red onion, chopped
1 clove garlic, minced
2 tablespoon cilantro, minced
2 tablespoon vegetable oil
2 tablespoon fresh lime juice
1 tsp. ground cumin
1/4 tsp. ground cloves

Roast, peel, seed and chop chilies, or substitute 1 can chopped green chilies. Mix all ingredients. Let stand 1 hr. before using.

Citrus Salsa

1 large pink grapefruit
1 naval orange
1/2 small red onion, thinly sliced
2 tablespoons fresh lime juice
1 tsp. minced, seeded jalapeno pepper

Remove peel and white pith from grapefruit and orange. With sharp knife, over medium bowl, cut grapefruit and orange sections from membranes, allowing fruit and juices to fall into bowl. Add remaining ingredients; toss to combine. Serve with tortilla, bagel or pita chips.

SEAFOOD SOUP
Caldo de Mariscos: A specialty of the Veracruz coast, seafood soup, in one variation or another, is found all over Mexico, where it is commonly sold in markets as a morning-after hangover remedy. Not surprisingly then, it is said to have originated in the hard-drinking, tough-talking harbor town of Alvarado. The success of this soup depends upon using a really good fish stock; the fish and shellfish found in this dish vary according to region and availability.

Fresh lime wedges and strips of jalapeño chilies should be served on the side.

6 medium tomatoes, chopped
1/2 large onion, chopped
3 large cloves garlic, chopped
1/3 cup olive oil
3/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1/2 teaspoon black pepper
salt to taste
2 1/2 quarts fish stock (see NOTE)
2 dozen medium shrimp, peeled and deveined
1 1/2 pounds fish filets, cut into thick strips or chunks
8 meaty crab claws
Preparation:

Liquify the tomatoes, onion and garlic in a blender or food processor.

Heat the olive oil to the point of fragrance, add the tomato mixture and cook over medium-low heat for approximately 20 minutes, or until thickened.

Add the oregano, cumin, salt, pepper and fish stock and bring to a boil. Continue boiling over a low flame for 10 minutes, then add the shrimp, fish, and crab claws and continue cooking over a low flame for another 8-10 minutes. Serve immediately. Serves 8.

NOTE: If you don't have a favorite recipe for fish stock, you can place 3 quarts of water in a stockpot with 4 fish heads and spines, 1 small onion, 4 peeled garlic cloves, a bay leaf, a chopped celery stalk, a sliced carrot, 8 black peppercorns and salt to taste. Bring it to a boil, cover tightly and simmer for 30 minutes. Strain the stock before using it in the recipe. It can be made a day ahead and refrigerated.



SHRIMP JAMBALAYA

2 onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
1/4 cup butter
2 cups shrimp, cleaned and peeled
1 cup diced ham
1/2 cup dry white wine
2 15-oz. cans diced tomatoes
1/2 tsp. dried thyme
1/4 tsp. dried basil
1/2 tsp. paprika
Hot sauce to taste
1 cup rice, uncooked

Sauté onions, green pepper and garlic with butter in a skillet for about
10 minutes. Add shrimp, ham, wine, tomatoes, thyme, basil, paprika and hot sauce and bring to a boil. Add rice and cover and simmer for about 25 minutes.

SLOW COOKER CHICKEN CACCIATORE

Chicken cacciatore has never been easier. Using your slow cooker, you add all the ingredients in the morning, and when you come home, dinner is magically made. Don't worry if the mixture you pour over the chicken seems a bit dry, you always need to use less moisture when using a slow cooker.

3 lbs. chicken, cut up in pieces
1 lg. onion, thinly sliced
2 (6 oz.) cans tomato paste
6 oz. sliced mushrooms
1 green bell pepper, finely chopped
2-4 cloves garlic, minced
2 tsp. oregano
1 tsp. dried basil
1/2 tsp. celery powder
1 tsp. salt
1/2 cup dry white wine
3 Tbsp olive oil
1 tsp. crushed red pepper, optional

Place onions in bottom of crock pot. Add chicken pieces. Stir together remaining ingredients. Pour over chicken. Cook on low 7 to 9 hours or high 3 to 4 hours. Serve over pasta or rice. Serves 4

SLOW COOKER TACO SOUP
Makes 8 servings

1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chili peppers
1 (1.25 ounce) package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.

Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chili peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream.

SOUTHWESTERN STYLE FIFTEEN BEAN SOUP
Makes 8 servings

1 (8 ounce) package 15 bean soup mix
12 cups water
1 pound bacon
2 (4 ounce) cans canned green chili peppers, chopped
1 tablespoon chili powder
1 tablespoon crushed red pepper flakes
1 onion, chopped
2 cloves garlic, minced

Rinse and sort the beans in the mix. Place them in a slow cooker on low setting with the water. Cook overnight. The next morning, add the ham, chili peppers, chili powder, crushed red pepper, onion and garlic and continue to cook on low for 8 hours.

SPECIAL MEAT FILLING FOR TACOS
(Carne Especial para Tacos o Tortas) Serves 6 - 8

1/2 cup oil
2 lbs pork shank, cleaned and cut into 1/2 inch cubes
10 small chilacate peppers
5 small tomatoes
2 bay leaves
4 whole peppercorns
1/2 cup vinegar
1 clove garlic
salt
40 tortillas

Place the oil in a pressure cooker and add the meat. Brown the meat for approximately 10 minutes, then add the bay leaf, peppercorns and salt to taste. Cover and cook for 40 minutes.

While the meat is cooking, slit open the chilacate peppers and remove the veins and seeds. Place the cleaned peppers in a saucepan, add the tomatoes and water to cover. Bring to a boil and simmer for 10 - 20 minutes, until peppers are tender.

Place peppers, tomatoes, vinegar and garlic in a blender and blend until smooth. Add this sauce to the meat and bring to a boil, then simmer for 15 minutes more. Adjust seasonings.

Use this as a filling for steamed tacos to take on a picnic or, alternately, as a stuffing for tortas.

SWORDFISH SANDWICHES WITH OLIVE MAYONNAISE

2 - 3 swordfish steaks, about 1/2 inch (1 cm) thick and 10 oz (280 g) each
Salt and freshly ground pepper to taste
2 Tbsp (30 ml) olive oil
3/4 cup (180 ml) mayonnaise
1/2 cup Kalamata olives, pitted
2 Tbsp (30 ml) capers, drained
1 Tbsp (15 ml) lemon juice
1 - 2 cloves garlic, finely chopped
8 - 12 slices sourdough bread
1 - 2 ripe tomatoes, sliced
1 bunch arugula (rocket, roquette)

Season the swordfish with salt and pepper. Heat the oil in a skillet over high heat and sear the steaks until barely done, about 3 minutes per side. Remove the steaks from the pan and cut into strips. Meanwhile, combine the mayonnaise, olives, capers, lemon juice, and garlic in an electric blender and process until smooth. Coat half the bread slices with the mayonnaise mixture and divide the swordfish between them. Top with tomato, arugula, and the remaining bread.
Serves 4 to 6.

THREE BEAN SALAD

1 can (1 pound size) cut green beans
1 can (1 pound size) yellow wax beans
1 can (1 pound size) red kidney beans
1/4 cup finely chopped onions
1/4 cup finely chopped bell peppers
1/4 cup finely chopped celery
1/4 cup sugar
1/4 cup vinegar
1/4 cup oil
2 cloves finely chopped garlic if you like
salt and pepper to taste

In a large bowl mix the drained beans and all the remaining ingredients and
refrigerate for a couple of hours; the longer the better the taste.

TORTILLA SOUP
You can cut back on some of the fat by baking the tortilla strips instead of deep-frying. Makes 12 servings

6 skinless, boneless chicken breast halves
3 cups vegetable oil for frying
36 (6 inch) corn tortillas, cut into strips
15 cups water
15 cubes chicken bouillon
1 (14 ounce) can peeled and diced tomatoes with juice
1 small onion
3 cloves garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon chili powder
1/4 cup dried oregano
1 cup chopped carrots
1 cup chopped celery
1 (14.5 ounce) can diced tomatoes with green chile peppers
3 cups shredded Monterey Jack cheese
3 avocado - peeled, pitted and sliced

In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender. Shred into small pieces; set aside. Meanwhile, heat oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C). Fry tortilla strips from about 6 tortillas at a time, stirring occasionally, until golden brown. Drain on paper towels and set aside.

In a large stockpot, bring the water to a boil. Stir in the bouillon cubes and reduce heat to a simmer. In a blender, combine the can of tomatoes, onion and garlic. Blend on high until smooth. Pour the blended mixture into the stockpot and stir in the coriander, cumin, black pepper, chili powder and oregano. Add carrots, celery and diced tomatoes with chilies. Cover pot and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 more minutes.

Serve hot topped with fried tortilla strips, and garnish with shredded cheese and avocado slices.

TURKEY MEATBALLS IN LEMON SAUCE

1 beaten egg
1/2 cup whole bran cereal
2 tsp Worcestershire sauce
2 tsp finely shredded lemon peel
2 small carrots finely shredded
2 lb. ground turkey (or chicken)
2 - 4 tbsp cooking oil
4 cups chicken broth (could use a bit less)
1 cup plain yogurt
4 tbsp cornstarch
4 tbsp lemon juice
2 tsp dill weed

In a mixing bowl combine egg, cereal, W. sauce & lemon peel. Add turkey & carrot. Mix well. Shape into balls and brown meatballs in large skillet. Transfer meatballs into crock pot, pour over broth and cook at high for 2 hours. Meanwhile
in a small mixing bowl combine cornstarch, yogurt, lemon juice & dill. When
meatballs are done, reserve broth in crock & transfer meatballs to a serving
dish; cover and keep warm. Add yogurt mixture to crock, cook and stir until
broth is thickened. Cook and stir 2 minutes more. Pour over meatballs. This is
wonderful with rice or egg noodles.

WASABI INFORMATION

Another favorite ingredient for adding heat to a dish is Wasabi. Wasabi powder is available in most grocery stores and is also used in most sushi restaurants in the U.S. The powder is not real Wasabi at all. The customary ingredients are horseradish powder (dried and ground regular horseradish), mustard powder, cornstarch and artificial color (blue and yellow). It's convenient and inexpensive but tastes nothing like real Wasabi.

Wasabi (Wasabia japonica syn. Eutrema japonica) is a highly valued plant in Japanese cuisine, used primarily as a condiment for seafood dishes. More recently it has found widespread appeal in western cuisine due to its unique flavor. Used as an ingredient in dressings, dips, sauces and marinades, Wasabi is a versatile spice and is rapidly becoming one of the most popular new flavors. Wasabi has a heat component that unlike chili peppers is not long lived on the palate and subsides into an extremely pleasant, mild vegetable taste that even people normally averse to hot food enjoy

This information comes from the only producer of fresh Wasabi in the continental US. Visit them at http://freshwasabi.com They have a very informative site and do offer some products and fresh Wasabi.

For the following recipes however, refer to the powdered kind you find in the stores in those little green cans in the Oriental section of the store. It is usually called Japanese Horseradish powder.

The following recipe takes a basic sesame marinated chicken and takes it up a notch by adding the dipping sauce. You can use this recipe with chicken wings too. The wings are great by themselves in the sesame marinade, but then you get to roll them in the dipping sauce.

WASABI RECIPES

Wasabi And Sesame Grilled Chicken
Just a mouthful of flavors. Lemon, soy sauce, sesame and Wasabi combine to overwhelm your taste buds and clear your sinuses. Serves 4

4 boneless chicken breasts
sesame marinade (Recipe Below)
3/4 cup wasabi sesame dipping sauce (Recipe Below)

Prepare the marinade according to the recipe. Marinate the chicken for 45-60 minutes at room temperature.

Once the chicken is in the marinade, begin the Wasabi sesame sauce.

Grill the chicken for 4-5 minutes on each side, on your grill until browned and the meat is firm.

Serve chicken on 4 warm plates with some steamed or fried white rice.

Drizzle a little of the sauce over the chicken and serve some on small plates or in a small dipping bowl on the side of each.

Sesame Marinade
Serves 4

1/2 cup white wine
1/2 cup soy sauce
1/4 cup peanut oil
1/4 cup sesame oil
1 tablespoon Mirin, sweet rice cooking wine
3 tablespoons sesame seeds
1 tablespoon dry mustard
1 teaspoon cracked peppercorns
1 tablespoon fresh garlic, chopped
2 tablespoons fresh ginger root, grated
2 scallions, chopped

Combine all ingredients in a bowl and stir to incorporate. This marinade can be made ahead of time and stored in the refrigerator.

For whole birds, like chicken or pheasant, allow at least 3 hours marinade time. For red meat steaks, allow 45-60 minutes.

Use the marinade to baste meats on the grill for a moist, more flavorful product.

Wasabi Sesame Dipping Sauce
You can adjust the heat of this sauce simply by adding or subtracting the Wasabi paste. Serves 4

2 tablespoons Wasabi or Japanese Horseradish Powder
1/2 cup soy sauce
1 teaspoon sesame oil
1/2 lemon, juiced
1 tablespoon toasted sesame seeds

Mix the Wasabi powder with enough cold water to make a stiff paste. Let it mature for 30 minutes to develop its heat.

Whisk in the soy sauce, oil, and lemon juice. Add the sesame seeds just before serving. Serve the sauce on flat plates so your guests can roll their food in it, Japanese style.

Wasabi Crab Dip
“Wasabi sauce” means the prepared Wasabi sauce or paste available in the store. If you can't find the prepared stuff, just mix the powder form with enough water to make a paste. Add a little at a time until you get the heat you want.

2 8-oz. packages Cream Cheese, cubed
1/4 cup fresh Lemon Juice
1 tsp. Granulated Sugar
3 Tbs. Wasabi Sauce
1 clove Garlic, minced
2 cups Crab Meat, rinsed
Dash or two of Tabasco Sauce
Crusty French Bread for dipping, torn into small pieces

Cut the cream cheese into 1-inch cubes for easier softening, and place in a saucepan over low heat.

Add the lemon juice and sugar to the softening cream cheese and remove from the heat to blend well.

Stir in the Wasabi Sauce and minced garlic. Gently blend in the crabmeat as you mix well.

Spoon the warm dip into a shallow baking dish and add a dash of Tabasco sauce, to your taste.

Broil for 5 to 8 minutes or until browned. Serve immediately with crusty French bread pieces for dipping. Serves 4-6






 

 

 

 

 

 

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