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).



ADOLFO’S FAJITA MARINADE
ALL ABOUT BARBECUE SAUCE
BANANA PEPPER SPREAD
BARBECUED FRIED CHICKEN
BARBECUED TAMARIND BEEF FILET
BERRY CLAUFOUTI WITH CRÈME FRAICHE
CAJUN QUICHE
CARAMELIZED SUNKIST ORANGE
CHICKEN DOGS
CHICKEN FRIED STEAK
CHILI'S PICO DE GALLO
CHIPOTLE REMOULADE SAUCE
CREAM-FILLED OAT BARS
DELICIOUS ECLAIR CAKE
ELEPHANT EARS
FIFTY USES FOR VINEGAR
FRANK'S PLACE NEW ORLEANS GUMBO
FRESH ASPARAGUS AND CHEESE SOUFFLÉS
FRESH ORANGE ICE CREAM
FRUIT AND FIRE
GREEK VEGETABLE SALAD
GREEN CHILI BUFFALO SAUCE
GREEN PAPAYA SALAD
GRILLED BALSAMIC etc. SALMON
GRILLED CHICKEN AND APPLE KEBOBS
GRILLED PICO DE GALLO
GUACAMOLE SOUP
GYPSY SCHNITZEL
HABANERO HOT SAUCE
JALAPENO AND MIXED BERRY TART
JAPANESE BARBECUE SWORDFISH STEAKS
LEMON PUDDING CUSTARD
LEMON RICOTTA PANCAKES
LENTIL INFORMATION
LUPITA'S PARTY DIP
MCDONALD'S BREAKFAST BURRITO
MACARONI SALAD SUPREME
MAGIC MOLTEN CHOCOLATE CAKES
MESQUITE MUFFINS WITH APPLES AND NUTS
MINT JELLY
NIGERIAN PEANUT SOUP
ONION, AVOCADO, AND PAPAYA SALSA
ORANGE BLOSSOM CAKE ORANGE-GINGER DIP
ORANGE ICE CREAM CAKE
P. F. CHANG'S MONGOLIAN BEEF
PARISIAN CHICKEN SALAD
PARISIAN MAYONNAISE
PEANUT MARINADE
PEPPER INFORMATION
PORK CHOPS HUNGARIAN
PUNGENT THAI SAUCE FOR SOUPS
RAHM SCHNITZEL
ROSE GERANIUM COFFEE CAKE
SALSA FOR FISH
SALSA ROJO
SAUSAGE WITH GRAPES
SCHNITZEL BREADED BUTTERFLY PORK LOIN
STRAWBERRY YOGURT POUND CAKE
STUFFED LOBSTER
THAI STYLE CHICKEN, etc.
THREE-WAY SUNKIST ORANGE COOKIES
VERY SPICY SHRIMP COCKTAIL SAUCE
WONDERFUL WALNUT WAFFLES
ZESTY BUTTERMILK DRESSING


ADOLFO'S FAJITA MARINADE

1/4 cup lime juice
1 cup red wine vinegar
1 tbsp. dry mustard
1 tbsp. fresh garlic, chopped
1 tsp. oregano
1 tsp. cumin
1tsp. cilantro
1 tsp. paprika
2 cups Olive Oil
Salt and Pepper to taste

Place all ingredients except the Olive Oil and salt and pepper into a blender and turn it on. Slowly add the Olive Oil while blender is running.

Marinate shrimp, beef, chicken, pork or fish and then grill it.

Serve with tortillas, guacamole, lettuce, tomatoes, grilled onions and peppers and some sour cream.

Use the Salsa Rojo recipe above or your favorite purchased kind.

ALL ABOUT BARBECUE SAUCE
(from Crisco)
A grill without barbecue sauce is like a warm summer evening without a cookout. With plenty of warm summer evenings in store, it's time to bone up on your BBQ IQ—just in time for some smokin' good cookouts! Barbecue sauce is typically used to baste meat, either on a grill or on a true barbecue (which uses low heat over a 12- to 14-hour period to cook meat). It's also used as a condiment after the meat has been cooked. Traditionally, barbecue sauce consists of tomatoes, onion, mustard, garlic, sugar, and vinegar. [] Spike’s note: ALWAYS discard any sauce or mixture that has been used to marinate raw meats. It has bacteria in it that can be dangerous. If you want to use marinade as sauce to serve with the cooked meats, make extra, reserving part of it, unused, for service as sauce.[]

For an example, check out Crisco's recipe for Barbecue Sauce:

1/4 cup Crisco Oil
1 medium onion, peeled and chopped
3/4 cup ketchup
1/3 cup lemon juice or vinegar
3 tablespoons granulated sugar
3 tablespoons prepared mustard
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat Crisco Oil in small saucepan on medium heat. Add onion. Cook five minutes, or until onions are soft. Add ketchup, lemon juice, sugar, mustard, Worcestershire sauce, salt, and pepper. Simmer 20 minutes, stirring occasionally.

Varieties
With barbecue sauce, you're not limited to traditional ingredients. In fact, part of the fun of whipping up your own sauce is adding a bit of personality to it. Possibilities include chili pepper, citrus, watermelon, coffee, molasses, ketchup, soy sauce, vinegar, and garlic. Some people like to turn up the spice level in their barbecue sauce, while others prefer a milder version. Popular foods for barbecuing include hamburgers, steak, hot dogs, chicken, pork chops, ribs, and sausages.

Purchasing and Storing
If you make your own sauce, you should use it right away or can it properly to save for later. If you buy prepackaged sauce, don't be afraid to add a dash of your own spices or ingredients. Sauces should be refrigerated after opening and will stay good until the expiration date on the container.

Tips: When any sauce is "reduced" by simmering, the water evaporates and concentrates the flavor of the sauce. That's why it's a good idea to increase the sauce for a recipe, if desired, but never omit this reduction step.

Use a baster to distribute juices over the meat every 10 minutes or so. You should get a nice crust on the meat. To apply the sauce, soak a mop brush in sauce and brush it on during the last few minutes of cooking. Be careful not to let it burn—barbecue sauce has a lot of sugar in it, which makes it more susceptible to burning.

Barbecued Chicken. When preparing this recipe, make a double batch of the barbecue sauce. It also works well on pork chops or as a basting sauce for hamburgers, and you can freeze it for up to two months. Defrost it in a microwave oven while the grill is heating.

BANANA PEPPER SPREAD

1 jar mild or hot banana peppers - drained and rinsed
1 cup grated Sharp Cheddar cheese
1 cup grated Monterey Jack cheese
4 Tbsp milk
4 Tbsp flour
3 eggs

Place peppers in buttered glass 8" pie pan or similar dish. Sprinkle cheeses over peppers. Blend milk, eggs and flour and pour over top of cheese. Bake 30 minutes at 350 degrees F. Serve hot with crackers

BARBECUED FRIED CHICKEN
Makes 4 servings

Barbecue Sauce:
1 cup catsup
1/2 cup water
1/2 cup chopped onion
1 small clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons lemon juice

Fried Chicken:
1/3 cup all-purpose flour
1 teaspoon salt
1 frying chicken (2-1/2 to 3 pounds) cut up or chicken pieces
1/4 cup Crisco Shortening

For barbecue sauce, combine catsup, water, onion, garlic, one teaspoon salt and pepper in medium saucepan. Bring to boil. Reduce heat. Simmer 20 minutes. Remove from heat. Stir in lemon juice.

Combine flour and one teaspoon salt in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat.

Heat Crisco to 365ºF in electric skillet or on medium-high heat in large heavy skillet. Fry chicken until tender. Turn chicken frequently. Pour sauce over chicken. Cover. Simmer 35 to 40 minutes or until tender. Turn chicken frequently.

BARBECUED TAMARIND BEEF FILET

1 bottle (7.5- ounces) Hoisin sauce
1 can (12- ounces) Tamarind Nectar
2 tablespoons Crisco Pure Canola Oil
1 tablespoon chopped garlic
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1/4 teaspoon ground cinnamon
1/4 teaspoon ground sage
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 6- to 8-ounce center cut beef fillets

Combine the Hoisin sauce, tamarind nectar, Crisco Pure Canola Oil, garlic, Worcestershire sauce, ketchup, cinnamon, sage, ginger, and nutmeg in a bowl; whisk to blend well.

Add the beef filets to the marinade and let marinate 8 to 12 hours, no more. Heat the oven to 400ºF. Remove the filets from the marinade and set aside.

Pour the marinade into a saucepan and bring to a boil, reduce the heat and allow to simmer about 10 minutes until reduced by about half. (This boiling will destroy any bacteria that built up during the marinating period.) Heat a little Crisco Pure Canola Oil in an ovenproof skillet over medium high heat. Place the filets in the skillet and sear them on all sides.

Place the skillet in the heated oven and cook to desired doneness. Serve with the cooked, reduced marinade.

BERRY CLAUFOUTI WITH CRÈME FRAICHE
(The Congenial Quail B&B, TUcson, AZ)

2 eggs
1/3 cup sugar
1/2 vanilla bean, split and seeds scraped out to use OR 1
tablespoon vanilla
3 tablespoons flour
Pinch of salt
2/3 cup crème fraiche OR sour cream
1/3 cup milk
1 pint mixed berries
1 tablespoon confectioners sugar and extra for dusting

Preheat oven to 350°.

Whisk together eggs and sugar until frothy. Add vanilla, flour, salt, and mix. Fold in milk and 1/2 of the crème fraiche or sour cream. Spray 10" non-stick pan, or use individual ramekins, with vegetable spray.

Pour 1/3 of the batter in pan(s). Bake in oven for 3 minutes, just until the batter is set. Remove pan from oven and spread berries evenly. Pour remaining batter over berries. Return pan to oven and continue baking for 12-16 minutes or until edges start to brown and middle rises. Take out and cool for up to 20 minutes, or serve hot.

Mix remaining 1/3 cup crème fraiche or sour cream with the measured confectioners sugar. Serve cut into wedges or in individual dishes with extra
berries on top. Dust with confectioners sugar.

CAJUN QUICHE

1/2 cup uncooked rice
1 can (16 oz.) stewed tomatoes, undrained
2 tablespoons butter, divided
1/2 cup (4 oz.) chopped chicken livers
6 eggs, divided
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1 cup skim or low-fat milk
1 teaspoon garlic salt
3/4 teaspoon basil leaves, crushed
3/4 teaspoon thyme leaves
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper

In medium saucepan, stir together rice and tomatoes. Bring to boiling. Cover and cook over low heat until rice is tender and liquid is absorbed, 15 to 20 minutes.

In skillet over medium heat, cook chicken livers in 1 tablespoon of butter until tender but not brown, 1 to 2 minutes. Beat 1 egg. Stir in cooked rice and livers. Press mixture onto bottom and up sides of greased 9-inch pie plate, forming thick edge around rim. In same skillet cook celery, green pepper, and onion in remaining butter until tender, 3 to 5 minutes. Sprinkle into rice crust. Beat together remaining eggs, milk, and seasonings. Pour over vegetables. Bake in preheated 375F oven until knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes before serving. Yield: 6 servings.

CARAMELIZED SUNKIST ORANGE
AND GRAPEFRUIT SEGMENTS

1 lb. (1 pint) Raspberry sorbet (Other flavors of sorbet may be substituted)
16 oz. (2 cups) Sunkist orange juice, fresh
4 oz. Brown sugar
2 oz. Sunkist orange segments
2 oz. Sunkist grapefruit segments
2 oz. Almond slices, toasted;
4 each Mint sprigs

Using a #8 scoop, place 4 oz. sorbet in each of 12 margarita glasses.

Place glasses on baking sheet, cover, and freeze until service.

Combine Sunkist orange juice and brown sugar in a medium saucepan.

Bring to a boil, cook and stir over medium high heat until liquid is reduced by half and has the consistency of syrup. Hold warm.

To serve: Heat 2 oz. of reduced Sunkist orange sauce and stir in 1/2 oz. of Sunkist orange segments and 1/2 oz. of Sunkist grapefruit segments. Remove
1 margarita glass with sorbet from freezer and ladle warm sauce over sorbet.
Sprinkle sorbet with 1/2 oz. toasted almonds and garnish with 1 sprig of mint.
Serve immediately.

You can substitute canned tuna or chopped hard-cooked eggs for the
chicken in this recipe and still surprise your summertime diners with
a twist on an old standby.

CHICKEN DOGS

4 - 6 frankfurter rolls
6 - 8 slices cooked bacon, crumbled
1 - 1 1/2 cups (250-375 ml) chopped cooked chicken
1/2 cup (125 ml) finely chopped celery
3 - 4 Tbsp (45-60 ml) mayonnaise
2 Tbsp (30 ml) finely chopped onion
2 Tbsp (30 ml) diced red peppers (capsicum) or pimientos
2 Tbsp (30 ml) chopped fresh cilantro (coriander leaves) or parsley
Salt and freshly ground pepper to taste
A grating of fresh nutmeg

Split the frankfurter rolls lengthwise and, using a fork, remove some bread from the inside. Toast under a broiler until lightly browned. Combine the remaining ingredients in a mixing bowl and stir to combine. Divide among the rolls and serve immediately. Serves 4 to 6.

CHICKEN FRIED STEAK

1 lb boneless beef cut - into 4 serving pieces
1 cup flour, total
1 egg
1/4 cup milk
1 medium onion, chopped
1 cup chicken broth
1 cup heavy cream
2 tbsp fresh parsley chopped - (or 2 tsp. dried)
vegetable oil to fry steaks

Pound steaks to about 1/4" thickness. Rub both sides with salt, pepper, paprika and garlic powder. Heat oil in a large skillet, oil should be about 1/4" high. Beat egg and milk together in a bowl. In another bowl, season the flour with salt, pepper, paprika, and garlic powder. When the oil is hot, dredge the steaks in the flour, then in the egg mixture, then back again in the flour. Place them immediately in the skillet. Fry on both sides until golden brown. Remove and set aside. Remove most of the oil from the skillet, leaving behind the bits of meat etc. Reheat the oil and add the onion. Cook until golden then add about 3 Tbsp. of flour, whisking it in. Gradually whisk in the chicken broth scraping the bottom well, add a little water if it is still too thick. Bring to boil then add cream and parsley and cook another minute for a nice gravy to serve over the steaks. Serve with mashed potatoes, corn bread, or biscuits.

CHILI'S PICO DE GALLO
This goes perfect with the Chili's Margarita Chicken and the Chili's Black Beans.

1/2 cup diced onions
1/2 cup diced tomatoes
2 tbsp. chopped cilantro
diced jalepeno to taste (omit the seeds)

Dice both tomatoes and onions. Chop cilantro, and add enough diced jalepeno seeds to suit your desired hotness. Mix together, and serve.

CHIPOTLE REMOULADE SAUCE
Serving Size: 20

3 each egg yolk
1 tablespoon mustard
1 teaspoon salt
pinch pepper
2 tablespoons lemon juice
3/4 cup canola oil
1 1/2 each chipotle pepper -- seeded and minced
3/4 cup olive oil

Combine egg yolks, mustard, salt, pepper, and lemon juice. Whisk until smooth and light ribbons.

SLOWLY incorporate half of the oil. Add chipotles and finish incorporating remaining oil. Adjust seasonings.

CREAM-FILLED OAT BARS

1 (14 ounce) can sweetened condensed milk
2 teaspoons grated lemon peel
1/4 cup lemon juice
1 1/4 cups all-purpose flour
1 cup quick-cooking or regular oats
1/2 cup packed brown sugar
1/2 cup margarine or butter -- softened
1/4 teaspoon salt
1/4 teaspoon baking soda

Heat oven to 375F. Grease square pan, 9 × 9 × 2 inches. Mix milk, lemon peel and lemon juice until thickened; reserve. Mix remaining ingredients until crumbly. Press half of the crumbly mixture in pan. Bake about 10 minutes or until set.

Spread milk mixture over baked layer. Sprinkle remaining crumbly mixture on
milk mixture. Press gently into milk mixture.

Bake about 20 minutes or until edge is golden brown and center is set but soft. Cool completely. Yield: 24 bars.

DELICIOUS ECLAIR CAKE

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

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

ELEPHANT EARS

One package dry active yeast
1/4 cup warm water
2 cups flour
1-1/2 Tablespoons sugar
1/2 teaspoon salt
1 cup butter
1/2 cup milk, scalded
1 egg yolk
6 Tablespoons melted margarine, divided
2 cups sugar, additional
1 Tablespoon plus 1/2 teaspoon ground cinnamon
1/2 cup pecans, chopped

Dissolve yeast in warm water and let stand five minutes. Combine flour, 1-1/2 Tablespoons sugar and salt in large mixing bowl. Cut 1 cup margarine into flour mixture with pastry blender until mixture resembles coarse corn meal. Add milk and egg yolk to yeast mixture; stir into flour mixture to form a dough. Chill for 2 hours. Turn onto a floured surface and knead 1 to 2 minutes. Cover and let rest 10 minutes.

Roll into 18x10 inch rectangle on floured surface. Brush with 2 Tablespoons melted butter. Combine 2 cups sugar and cinnamon, sprinkle 1 cup of mixture over dough. Roll up jellyroll fashion, starting at long side. Place seam side down on cutting surface and cut into 18 slices, each about 1 inch wide.

Sprinkle a small amount of cinnamon and sugar mixture on waxed paper.
Roll each slice out to a 1/8 inch thickness on the sugared paper, turning over once. Place on ungreased baking sheet. Spread with remaining 4 Tablespoons melted butter and sprinkle with remaining cinnamon and sugar mixture and pecans. Bake at 400 degrees for 10 minutes or until lightly browned.

FIFTY USES FOR VINEGAR

+ Kill grass on walks and driveways.

+ Kill weeds. Spray full strength on growth until plants have starved.

+ Increase soil acidity. For hard water: One gallon of tap water for
watering rhododendrons, gardenias, or azaleas.

+ Deter ants. Spray vinegar around doors, appliances, and along other areas
where ants are likely to be.

+ Polish car chrome. Apply full strength.

+ Remove skunk odor from a dog. Rub fur with full strength vinegar; rinse.

+ Keep cats away. Sprinkle vinegar on areas you don't want the cat walking,
sleeping, or scratching on.

+ Keep dogs from scratching his ears. Use a clean, soft cloth dipped in
diluted vinegar.

+ Keep chickens from pecking each other. Put a little in their drinking
water.

+ Tenderize meat. Soak in vinegar over night.

+ Freshen vegetables. Soak wilted vegetables in 2 cups of water and a
tablespoon of vinegar.

+ Boil better eggs. Add 2 tablespoons water before boiling eggs. Keeps them
from cracking.

+ Soothe a bee or jellyfish sting. Dot the irritation with vinegar and
relieve itching.

+ Relieve sunburn. Lightly rub white vinegar; you may have to reapply.

+ Condition hair. Add a tablespoon of vinegar to dissolve sticky residue
left by shampoo.

+ Relieve dry and itchy skin. Add 2 tablespoons to bath water.

+ Fight dandruff. After shampooing, rinse with vinegar and 2 cups of warm
water.

+ Soothe a sore throat. Put a teaspoon of vinegar in a glass of water.
Gargle, then swallow.

+ Treat sinus infections and chest colds. Add 1/4 cup or more vinegar to a
vaporizer.

+ Feel good. A teaspoon of apple cider vinegar in a glass of water, with a
bit of honey added for flavor, will take the edge off your appetite and give
you an overall healthy feeling.

+ Deodorize the kitchen drain. Pour a cup down the drain once a week. Let
stand 30 minutes and then flush with cold water.

+ Eliminate onion odor. Rub on your fingers before and after slicing.

+ Clean and disinfect wood cutting boards. Wipe with full strength vinegar.

+ Remove fruit stains from hands. Rub with vinegar.

+ Cut grease and odor on dishes. Add a tablespoon of vinegar to hot soapy
water.

+ Clean a teapot. Boil a mixture of water and vinegar in the teapot. Wipe
away the grime.

+ Freshen a lunchbox. Soak a piece of bread in vinegar and let it sit in the
lunchbox over night.

+ Clean the refrigerator. Wash with a solution of equal parts water and
vinegar.

+ Unclog a drain. Pour a handful of baking soda down the drain and add 1/2
cup of vinegar. Rinse with hot water.

+ Clean and deodorize the garbage disposal. Make vinegar ice cubes and feed
them down the disposal. After grinding, run cold water through

+ Clean and deodorize jars. Rinse mayonnaise, peanut butter, and mustard
jars with vinegar when empty.

+ Clean the dishwasher. Run a cup of vinegar through the whole cycle once a
month to reduce soap build up on the inner mechanisms and on glassware.

+ Clean stainless steel. Wipe with a vinegar dampened cloth.

+ Clean china and fine glassware. Add a cup of vinegar to a sink of warm
water. Gently dip the glass or china in the solution and let dry.

+ Get stains out of pots. Fill pot with a solution of 3 tablespoons of
vinegar to a pint of water. Boil until stain loosens and can be washed away.

+ Clean the microwave. Boil a solution of 1/4 cup of vinegar and 1 cup of
water in the microwave. Will loosen splattered on food and deodorize.

+ Dissolve rust from bolts and other metals. Soak in full strength vinegar.

+ Get rid of cooking smells. Let simmer a small pot of vinegar and water
solution.

+ Unclog steam iron. Pour equal amounts of vinegar and water into the iron's
water chamber. Turn to steam and leave the iron on for 5 minutes in an
upright position. Then unplug and allow to cool. Any loose particles should
come out when you empty the water.

+ Clean a scorched iron plate. Heat equal parts vinegar and salt in a small
pan. Rub solution on the cooled iron surface to remove dark or burned
stains.

+ Get rid of lint in clothes. Add 1/2 cup of vinegar to the rinse cycle.

+ Keep colors from running. Immerse clothes in full strength vinegar before
washing.

+ Freshen up the washing machine. Periodically, pour a cup of vinegar in the
machine and let in run through a regular cycle (no clothes added). Will
dissolve soap residue.

+ Brighten fabric colors. Add a 1/2 cup vinegar to the rinse cycle.

+ Take grease off suede. Dip a toothbrush in vinegar and gently brush over
grease spot.

+ Remove tough stains. Gently rub on fruit, jam, mustard, coffee, tea. Then
wash as usual.

+ Get smoke smell out of clothes. Add a cup of vinegar to a bath tub of hot
water. Hang clothes above the steam.

+ Remove decals. Brush with a couple coats of vinegar. Allow to soak in.
Wash off.

+ Clean eyeglasses. Wipe each lens with a drop of vinegar.

+ Freshen cut flowers. Add 2 tablespoons vinegar and 1 teaspoon sugar for
each quart of water.

FRANK'S PLACE NEW ORLEANS GUMBO

1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell pepper
2 cloves garlic, minced
1/4 cup butter or margarine
1/4 cup flour, all-purpose
salt to taste
pepper to taste
1 dash Tabasco sauce
5 bay leaves
1 can tomatoes, drained(16oz)
1 cup tomato juice
5 cups hot water
3 cups shrimp, shelled/deveined
6 small hard-shell crabs
24 shucked oysters
1 lb okra, chopped
3 cups hot cooked rice
chopped fresh parsley

In large Dutch oven, gently sauté onion, celery and bell pepper in butter; add garlic and continue to sauce 5 minutes. Remove from heat and slowly stir in flour. Add salt, pepper, Tabasco, bay leaves, tomatoes and tomato juice;
simmer for 15 minutes.

Add the hot water, shrimp, crabs, oysters, and okra; cover and simmer for 30 minutes.

Spoon a few tablespoons cooked rice in each of six large soup bowls; ladle gumbo onto rice and garnish with parsley. Serves 6.

FRESH ASPARAGUS AND PARMESAN CHEESE SOUFFLÉS
(Grape Leaf Inn, Healdsburg, CA) Serves 6

6 large eggs
lb fresh asparagus, trimmed, chopped, and blanched
1/4 cup fresh squeezed lemon juice
1/2 tsp lemon zest
1 cup milk or half and half
1 1/4 cups packed freshly grated Parmesan cheese or Reggiano
to taste Kosher salt
3 turns fresh ground white pepper per ramekin
paprika
6 4-oz. Ramekins

Preheat oven 350 degrees. Spray ramekins with Pam. Whisk eggs thoroughly. Whisk in lemon juice, zest, and milk. Sprinkle bottom of each ramekin with 2 packed tablespoons Parmesan cheese. Divide asparagus between all six ramekins, spreading evenly over cheese. Sprinkle with a pinch of Kosher salt (or salt to taste). Add three turns of white pepper per ramekin. Divide egg mixture among all six ramekins - top with remaining cheese and sprinkle with paprika. Bake 30-35 minutes or until puffy. Let soufflés rest one minute in ramekin before flipping them out into your hand then flipping them right side up onto plate.

FRESH ORANGE ICE CREAM

2 eggs
1/2 cup sugar
Dash of salt (optional)
1/2 cup light corn syrup
1 cup heavy cream
1 cup milk
3 tbsp. grated orange peel
1/2 cup orange juice
4 tsp. lemon juice

In large bowl of mixer, beat eggs, sugar and salt until thick and light-colored. Beat in remaining ingredients until well blended. Freeze until almost firm.

Beat until smooth. Freeze again, then beat again. Turn into chilled 9x9" baking pan and freeze until firm, then cover airtight. Makes about 5 cups.
Note: Omit salt, if you want a sharp, refreshing citrus flavor, add it if you prefer a fuller, more blended flavor. (Woman's Day, August 1977)

FRUIT AND FIRE

Although it may seem a strange marriage, sweet fruit and hot chilies or pepper make a flavor combination that is very appealing. Tropical fruit-and-chili combinations make pleasing salads, salsas for topping grilled meat, chicken or seafood, or even for dessert. Try some of these ideas:

* Toss together diced mango, jalapeno chilies and red onion; season to taste with salt and stir in minced cilantro. Serve with grilled pork tenderloin, fish or chicken.

* Stir cubes of honeydew and watermelon with minced fresh basil, lime juice and some minced jalapeno chili. Serve with grilled shrimp or chicken.

* Combine diced peach, chopped fresh basil & mint, crushed garlic and crushed red pepper. Drizzle with a little cider vinegar. Serve with grilled lamb.


Dessert ideas:

* Toss chunks of pineapple gently with a dressing made of a little honey, a little white wine vinegar, minced fresh mint and minced jalapeno chili.

* Dice a ripe cantaloupe, drizzle with a little honey and some crushed red pepper.

* Core and slice fresh ripe strawberries; grind a little black pepper over and drizzle with some balsamic vinegar.

GREEK VEGETABLE SALAD
Makes 4 servings

3 tablespoons McCormick® 1 Step Beef Seasoning: Skillet Mac
1/2 cup olive oil
1/4 cup red wine vinegar
2 tomatoes, chopped
1 cup red onion, thinly sliced
1 chopped cucumber (bite-size pieces)
1/2 chopped bell pepper (bite-size pieces)
feta cheese, crumbled, optional
black or kalamata olives, optional

Combine first three ingredients in a large bowl and mix well. Add prepared vegetables and toss.

Garnish with feta cheese and olives, if desired.

GREEN CHILI BUFFALO SAUCE
I toss wings, lamb chops and ribs with this one.
Serving Size : 40

2 pounds roasted HOT green chilies -- skinned
1/2 cup scallion -- chopped
1/2 cup chives -- chopped
1 cup sugar
1 cup cider vinegar
3 cloves garlic
pinch salt and pepper

Bring it all to a simmer minus the chives. Simmer 10 minutes. Purée in a blender and strain through a medium sieve. Adjust seasonings.

GREEN PAPAYA SALAD
(Som Tom Malakor)

1 peeled and shredded green papaya (about 3 cups)*
1/4 cup ground dried shrimp
1 dried chili soaked in water
6 cloves garlic
7 white peppercorns
1/4 cup lemon or lime, cut into small cubes (limes would be more authentic)
3 Tbsp. palm sugar
3 Tbsp. fish sauce
2 Tbsp. lemon or lime juice (lime is best)
1 Tbsp. tamarind juice**
1 head of lettuce (bibb or Boston)

Gently crush shredded papaya in mortar with pestle. Crush garlic, dried chili, and peppercorns in mortar mixing thoroughly.

Mix tamarind juice, fish sauce, and sugar in a pot and heat to a boil. Remove from heat, allow to cool, add lemon juice, and mix with chili paste in a mortar.

Add crushed papaya, dried shrimp and lime (or lemon) cubes, and mix thoroughly.

Spoon onto a plate. Garnish with fresh red chilies. Serve with lettuce.

Notes: Thai recipes calling for lemons if written in Thailand are calling for Limes! Lemons are not available in Thailand unless imported, therefore not commonly used.

*If green papaya is not available substitute a combination of shredded hothouse cucumbers (about 2 cups, seedless), carrots (about 1/2 cup) and daikon radish (about 1/2 cup).
**To prepare tamarind juice break off a 1 inch piece of tamarind paste and squeeze with your fingers in 1/4 cup of warm water. Or use our prepared Sour Soup Base, Por Kwan.


GRILLED BALSAMIC etc. SALMON
AND SUNKIST GRAPEFRUIT GLAZED SALMON
Ingredients:

1 cup Sunkist grapefruit juice, fresh
2 tablespoons Balsamic vinegar
2 tablespoons Brown sugar
4 each Salmon fillets, 6 oz. each
1/2 teaspoon salt
1/2 teaspoon pepper
8 each Sunkist grapefruit slices1/2 " thick 1 1/2 oz. Each
Starch du jour
Vegetables du jour

Combine Sunkist grapefruit juice, balsamic vinegar and brown sugar in medium saucepan. Boil until reduced by half, approximately 15 minutes. Hold warm.

Season each side of salmon fillet with 1/16 tsp. salt and 1/16 tsp. pepper.

Grill salmon, presentation side down, until just done in center, about 5 minutes per side, depending on thickness of fillet.

Brush salmon with 1 tablespoon Sunkist grapefruit glaze during grilling and just before removing from grill.

Place 2 Sunkist grapefruit slices on serving plate and top with cooked salmon fillet.

Drizzle 1 tablespoon glaze on top of salmon. Serve with 4 oz. each of starch and vegetables du jour. Serve immediately.

GRILLED CHICKEN AND APPLE KEBOBS

1/4 cup honey
4 tsp lemon juice
4 tsp fresh thyme, chopped or 1 1/2 tsp dried thyme
1 tsp Dijon-style mustard
1 tsp vegetable oil
- salt and pepper to taste
2 apples
1 red onion
1 green bell pepper
3 boneless, skinless chicken breast halves

In a small bowl, mix together honey, lemon juice, thyme, mustard, and vegetable oil until thoroughly combined. Season with salt and pepper. Core apples and cut into 12 wedges each. Cut onion into wedges about 1/2 inch thick. Cut bell pepper into 1 inch squares. Cut chicken breast into chunks. Skewer chicken, apple wedges, pepper, and onion wedges onto metal skewers, alternating ingredients evenly. (If using bamboo skewers, soak skewers in water for 2-3 hours to prevent burning.) Place skewers on well-oiled grill over medium hot coals. Cook, turning once, until chicken appears translucent, about 3-5 minutes. Brush skewers generously with honey glaze, cooking and turning until chicken is cooked through and apples are golden, 1-2 minutes longer. Yield: 4 servings.
GRILLED PICO DE GALLO
Serves 4

Traditional Mexican salsa with a twist. Grill your veggies before making them into a salsa to go with grilled meat or fish.

2 tomatoes, peeled, sliced 3/4" thick
1 red onion, sliced 1/2" thick
1 yellow bell pepper, cut in half, seeded
1/2 jalapeno, seeded, ribs removed
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
1 pinch salt
1/8 teaspoon cracked peppercorns

Grill the tomatoes, onion and peppers until the tomatoes are marked and warm through, the onion is slightly browned and soft and the pepper's skin has blistered and browned.

Remove them from the heat and cool until they can be easily handled. Gently remove the skin from peppers.

Chop all veggies into small pieces (about 1/3" dice) and put them in a small bowl.

Add the cilantro, lime juice and seasoning. If you want more spice to the salsa add a little more spice mix.

Best if eaten right away. Make as close to serving time as possible.

GRILLED STUFFED PORK CHOP

4 each Pork Chop, center cut, 12 oz.
8 oz. Sunkist Moro Orange Stuffing (recipe below)
1 cup Sunkist Moro Orange Chipotle Glaze (recipe below)

Moro Orange Stuffing:

5 1/3 oz. Prepared Stuffing (Your favorite)
2 2/3 oz. Sunkist Moro Orange, peeled, seeded, chopped
2 teaspoons Fresh Cilantro, chopped

Moro Chipotle Glaze:

1/4 cup Fresh Sunkist Moro Orange Juice
1/2 cup Apple Cider Vinegar
1 3/4 oz. Chipotle Peppers, in adobo sauce, puréed
1/4 cup Soy Sauce, low sodium
2 cups Sugar, granulated

Carefully cut a slit into the side of the meat portion of the chop, moving your knife to form a pocket.

Be careful not to cut through the meat surface.

With a gloved hand, stick a finger into the opening and carefully enlarge the pocket. Fill the pocket with 2 oz. of stuffing.

Brush both sides of the chop with the Sunkist Moro Orange Chipotle Glaze, and mark on the grill.

Place on a pan, and place in a pre-heated 400º oven and cook for 12-14 minutes (or until desired doneness), brushing periodically with the glaze until the chop is cooked through and the stuffing is hot.

Remove from the oven, brush one last time with the glaze and serve with starch and vegetable du jour.

Moro Orange Stuffing: In a mixing bowl, blend the stuffing, Sunkist Moro Orange pieces, and the cilantro. Hold under refrigeration, covered, until needed.

Moro Chipotle Glaze:

In a large saucepot add all the ingredients and stir together. Bring to a boil and reduce to a medium high heat.

Watch the pot so that the liquid does not boil over.

Cook until the sauce is reduced and coats the back of a spoon, forming a glaze, 20-30 minutes.

GUACAMOLE SOUP
This was a light and refreshing soup that is featured at the Kimbell Art Museum in Fort Worth, TX. It is a chilled soup. Be sure to serve this with Pico de Gallo, sour cream, and tortilla chips. This soup must be eaten quickly as it will darken after a day or two.

2 cups chilled chicken or vegetable stock, fat removed
2 (8 oz.) pkg. frozen guacamole
1/2 cup half and half
1 tsp. freshly squeezed lemon juice
salt and freshly ground black pepper to taste

Whisk all ingredients together in a bowl. cover with plastic wrap, allowing the plastic to touch the surface. Chill for several hours. Season soup with salt and freshly ground black pepper when chilled. Ladle soup into serving bowls and top with Pico de Gallo and sour cream. Pass tortilla chips on the side.

GYPSY SCHNITZEL

4 boneless pork loin butterfly cut chops
2 pkg. mushroom gravy mix
1/2 cup hot picante sauce
4 tablespoons margarine
1 large onion, sliced
1 large red (sweet) pepper, sliced
1 large yellow pepper, sliced
1 large green pepper, sliced
1/2 pound fresh mushrooms sautéed
salt and pepper to taste

Prepare meat same as for Rahm (in this collection) schnitzel, add the picante sauce to the gravy and cook for 15 to 20 minutes. In a large sauce pan, melt the margarine and add the onions, peppers, and mushrooms in this order, and sauté until they just start to get tender.

Place Schnitzel on platter, cover with onion-pepper mixture and pour sauce
over top. Serve with spatzel or French fries.

HABANERO HOT SAUCE

3/4 pound habanero chiles
1 medium white onions -- chopped
3 cloves garlic
2 teaspoons olive oil
1 cup white wine
1 cup white wine vinegar
1 cup sugar
pinch salt

Remove stems from peppers. Sauté / sweat peppers, onion and garlic with the olive oil for 5 minutes.

Deglaze with wine and vinegar. Add sugar and salt then simmer 20 minutes. Purée in a blender. Cool and store.

JALAPENO AND MIXED BERRY TART
Serving Size : 20

6 ounces butter
1 1/2 cups flour
1 cup sugar
pinch salt
1 teaspoon vanilla extract

1 pinch cream
4 each egg yolk
2 each egg
1 1/4 cups sugar
1 each orange -- zested and juiced
1 pinch cinnamon
1 dash nutmeg
1 pinch salt
1 teaspoon vanilla
1/2 pint blackberries
1/2 pint strawberries
3 each jalapeno

In a food processor pulse together the butter, flour, sugar, salt and vanilla until a corn meal consistency occurs.

Press into greased tart shell and chill.

Mix together cream, eggs, sugar, orange juice, nutmeg, cinnamon, vanilla and salt.

Quarter and halve strawberries and arrange them with the blackberries in the tart shell. Seed and slice jalapenos.

Pour custard over berries then sprinkle sliced jalapenoes over the top. Toss orange zest plus maybe a teaspoon of sugar over that and pop it into a 350 degree oven for about 50 minutes.

Remove from heat when tart is almost set. (still jiggly) Cool before removing from pan.

JAPANESE BARBECUE SWORDFISH STEAKS
Makes 4 servings

1/4 cup Crisco Pure Canola Oil
1/2 cup chopped onion
2 tablespoons minced garlic
1 tablespoon minced ginger
1 cup teriyaki sauce
1/2 cup honey
4 (6 ounce) center cut swordfish steaks
wasabi

In a medium saucepan, heat the Crisco Pure Canola Oil over medium heat. Add the onion, garlic, and ginger. Sauté about 3 minutes, until translucent. Add the teriyaki sauce and honey and bring to a boil, stirring constantly. Simmer about 2 minutes. Allow to cool to room temperature.

Place the swordfish steaks in a baking pan and pour the barbecue sauce over them. Place in the refrigerator and marinate 2 to 3 hours, turning 1 or 2 times.
Grill the swordfish steaks over high heat until almost half done. Brush with the marinade. Turn over and finish cooking. Serve with wasabi on the side.

LEMON PUDDING CUSTARD

4 eggs
1/2 cup sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1 1/2 teaspoons vanilla
1/4 teaspoon salt, optional
3 cups skim or low-fat milk, heated until very hot
Cooking spray
Sliced fresh strawberries
Jam, jelly or fruit preserves
Lemon peel strips, optional
Fresh mint leaves, optional

In medium bowl, beat together eggs, sugar, juice, grated peel, vanilla and salt, if desired, until well blended. Stir in milk. Place 6 (6-ounce) spray-coated custard cups in large baking pan. Pour egg mixture into custard cups. Place pan on rack in preheated 350F oven. Pour very hot water into pan to within 1/2 inch of top of custards.

Bake until knife inserted near center comes out clean, about 25 to 30 minutes. Remove promptly from hot water. Cool on wire rack about 5 to 10 minutes. Serve warm or chilled. Invert onto individual plates. Arrange sliced strawberries around each custard. Spoon jam on top of each custard. Garnish with lemon peel strips and mint leaves, if desired. Yield: 6 servings.

LEMON RICOTTA PANCAKES
(Catalina Park B&B, Tucson, AZ)

3/4 cup all purpose flour
1/2 tsp grated nutmeg
1 tsp baking powder
1 cup ricotta cheese
2 ea. eggs
1/3 cup milk
1/3 cup canola oil

juice and finely grated zest of 1 large lemon
confectioners' sugar
maple syrup

Combine the dry ingredients. In a separate bowl combine the wet ingredients, then mix with the dry ingredients. Pour approximately 1/4 cup batter on a non-stick skillet (400oF). Cook until golden brown. Flip once.

Arrange on plate and dust with confectioners' sugar. Garnish with a wedge of lemon and serve with maple syrup. Makes 4 servings.

LENTIL INFORMATION

Versatile lentils can serve as the backbone of a salad, soup or main dish. The tiny, lens-shaped seeds of a legume are an affordable way of adding variety to any diet:

* Lentils come in many colors—brownish gray, yellow, and red.

* Before using, rinse lentils in a colander. Pick through them, discarding any shriveled lentils.

* Lentils don’t need to be soaked before cooking.

* Cook lentils in broth for enhanced flavor.

* After lentils are tender, drain off any remaining cooking liquid to keep lentils from becoming mushy.

* Toss with a vinaigrette for a salad; add one crushed garlic clove, chopped peppers and minced herbs.

* Create a soup by simmering lentils in broth, stir in a can of tomatoes when lentils are tender; top with grated cheese or a spoonful of sour cream.

* Simmer lentils with broth and chopped onion, top with chopped scallions and cherry tomatoes and serve with grilled sausage.

LUPITA'S PARTY DIP

1/2 cup plain yogurt
1/2 cup mayonnaise
1 tbsp. prepared horseradish
2 jalapenos, veins and seeds removed, minced
1 tbsp. Dijon Mustard
1 tbsp. fresh parsley, chopped
1 tbsp. fresh tarragon, chopped
1/4 cup buttermilk

Combine the yogurt, mayo, horseradish, peppers, mustard, parsley and tarragon in a bowl and whisk well.

Add the buttermilk while whisking until the consistency is just right for a veggie dip. Chill until service.

MCDONALD'S BREAKFAST BURRITO
Serving Size: 10-12

1 lb. rolled pork sausage (mild)
1/2 cup yellow onion (diced)
1/4 cup fresh tomatoes (diced)
1 tbsp green chilies, diced (those in a can are fine)
10 - 12 ct pkg. flour tortillas shells (8"-9" diameter)
9 eggs ( 2 cups)
10 - 12 slices American cheese
favorite taco sauce or picante sauce.

Crumble and fry pork sausage, stir and separate meat so it will fry in small little pieces. Remove from heat drain and rinse with hot water, drain water from sausage. Place drained sausage in fry pan add onion, green chili's and tomatoes, heat on medium temperature just until sausage and vegetables are heated through, stir frequently.

Measure 2 cups of eggs and beat. In large fry pan scramble eggs as usual. Before eggs are completely cooked add 1/2 cup sausage mixture and stir. When cooked remove from heat. Cover and store the sausage that is not used and refrigerate. It will keep for several days for your next breakfast. In the middle of one flour tortilla shell place one slice of cheese in the middle. Spoon one - two tablespoons of the egg mixture and roll up the shell. Place on platter and cover with plastic and pop in microwave just long enough to heat and melt cheese. Serve with your favorite taco or picante sauce. You will find these are milder and relay great for breakfast. I like to place sour cream and little avocado in mine.

MACARONI SALAD SUPREME

8 ounces macaroni, cooked, spiral
2 ounces fettucine -- cooked
2 eggs, hard-boiled
1 medium tomato -- diced
4 ounces black olives -- sliced
1 small onion -- chopped
1/2 cup sweet pickles -- chopped
8 ounces cheddar cheese -- shredded
1 dash cumin

dressing:
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 cup mayonnaise

Cook macaroni according to package directions. Drain, and while still warm add enough dressing to coat. Add pickles, onions, olives, tomato, and cheese, stirring lightly to coat. Add eggs, salt & pepper (to taste), cumin and again stir lightly. Taste and correct seasonings, if necessary. Refrigerate several hours before serving.

MAGIC MOLTEN CHOCOLATE CAKES
The Congenial Quail B&B, Tucson, AZ)

1 stick unsalted butter (4 oz.)
6 oz. unsweetened good quality chocolate
2 eggs
2 egg yolks
1/4 sugar
Pinch of salt
2 tablespoons all-purpose flour

Preheat the oven to 450 degrees. Butter and lightly flour (even better with baker's cocoa) four 6-ounce ramekins. Tap out any excess. Set the ramekins on a baking sheet.

Melt the butter and the chocolate in a double boiler over simmering water. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.

Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes -- until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute then cover with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and unmold. Serve at once. A little hard sauce scooped on the plate and a sprig of mint would be good, but, of course, a small scoop of really fine ice cream would be OK.

(The batter may be refrigerated for several hours but should be brought to room temperature before baking.) Serves four.
MESQUITE MUFFINS WITH APPLES AND NUTS
(The Congenial Quail B&B, Tucson, AZ)

Mesquite trees grow all over the Sonoran Desert, and the beans are truly tasty and nutritious. One can gather them from the trees, dry and grind the whole bean, pod and everything, and make delectable baked goods. They're also great to use on the BBQ instead of wood or chips -- save a tree!

1/2 cup mesquite meal
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons sugar
1 cup roughly chopped apple (I like Granny Smith)
2 eggs + 1 egg yolk
1 teaspoon vanilla
1/2 cup evaporated milk
1/3 cup oil
1/4 cup chopped nuts (pecans are good)

Preheat oven to 350° F. Lightly grease 12 muffin cups or use paper liners.

Sift and combine mesquite meal, flours, baking powder, salt, sugar. Add apple and nuts. In separate bowl, beat eggs; add vanilla, evaporated milk, and oil.

Add one-half of the liquid mixture to dry ingredients and combine; add remaining liquid and mix just until blended. Do not beat.

Pour into muffin cups and bake for 25 minutes or until a toothpick inserted into muffin comes out clean.

MINT JELLY

1 box sure-jell
1 1/2 cups fresh mint leaves
3/4 cup water
4 cups sugar

Crush mint leaves. Add water and bring to a boil. Remove from heat and let
stand 10 minutes. Strain and measure 3 cups. Add a few drops of green food
coloring.

Mix sure-jell with infusion in a large kettle. Bring to a boil, stirring. At once add 4 cups sugar. Bring to a full rolling boil and boil hard for 1 minute, stirring Constantly. Remove from heat. Skim off foam with metal spoon. Pour into scalded jars and seal. Makes 4 1/2 cups.

NIGERIAN PEANUT SOUP
2 servings

2 packets instant chicken broth and seasoning mix
2 cups water
1 1/2 small dried green chili peppers, finely chopped
1/4 cup diced green bell pepper
1/4 cup diced onion
3 tbsp chunky-style peanut butter

In 1-quart saucepan dissolve broth mix in water; add chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil.

Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes.

Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.

ONION, AVOCADO, AND PAPAYA SALSA

1 medium sweet onion, chopped
1 ripe papaya (about 3/4 lb, 350 g), peeled, seeded, and diced
1 large avocado (smooth-skinned variety is preferable), pitted, peeled, and diced
The zest of 1 lime, grated
1/4 cup (60 ml) fresh lime juice
1/4 cup (60 ml) rice vinegar
1/4 cup (60 ml) chopped cilantro (coriander leaves)
1 tsp (5 ml) sugar
1/2 tsp (2 ml) dried red pepper flakes, or to taste
Salt and freshly ground pepper to taste

Combine all ingredients in a bowl and toss gently. If preparing in advance, add the avocado at the last minute. Makes about 3 cups (750 ml).

ORANGE BLOSSOM CAKE WITH ORANGE FROSTING

1 cup butter; softened, room temp
1 cup sugar; sifted
3 1/3 cups flour
4 tsp baking powder
1 cup milk
1 tsp vanilla extract
1/2 tsp orange flavoring
6 egg whites; beaten until stiff
1 cup orange marmalade

fluffy orange frosting
1/4 cup sugar
1/2 tsp cream of tartar
1/8 tsp salt
2 egg whites
1/4 cup cold water
1 tsp orange flavoring
1/2 tsp vanilla extract

Cream butter and sugar well. Add flour and baking powder and salt alternately with milk. Add vanilla and orange flavoring. Finally fold in the stiffly beaten egg whites. Divide equally between 3 9 inch layer cake pans greased and floured. Bale 375 about 20-25 minutes or until it tests done. Turn out to cool for at least 20 minutes before turning upright. When layers are cool assemble cake as follows Put bottom layer on a plate and spread lightly with orange marmalade. Put second layer upside down on bottom layer and spread it with marmalade, then put the third layer on the cake top side up. Spread generously with fluffy orange frosting. Orange frosting: Fill a large saucepan with about 3 inches of water. Heat until water begins to simmer. Turn heat off. Then in a 2 quart straight sided heat proof bowl combine the sugar, cream of tartar, salt, egg whites and
cold water. reheat water in pan until it is again simmering, but not boiling. Set bowl in hot water and beat with rotary beater until frosting stands in peaks about 5-7 minutes. Remove from water add orange flavoring and vanilla and beat a few minutes longer to blend and to firm up the frosting.

ORANGE-GINGER DIP
4 servings

1 1/2 tsp. Ginger, dried
1/2 cup Sour cream
1/2 tsp. Orange zest
1/2 cup Cream cheese, softened
1/4 cup Orange juice

Beat the ginger and cream cheese to a smooth consistency, then add the sour cream, blending well. Add the orange juice and orange zest, blending well.

Cover and chill. Makes about 1 1/4 cups of dip.

Suggested Dippers: Apricots, Cooked Chicken, Pound Cake

ORANGE ICE CREAM CAKE

1 Angel Food Cake -- premade- rectangle shape
1/2 gallon Orange Sherbet
16 ounces Cool Whip® -- thawed
6 ounces Orange Juice, frozen concentrate -- thawed
6 ounces Mandarin Oranges in juice -- drained

Set Orange Sherbet out at room temperature to soften.

Carefully slice Angel Food Cake into three slabs. Place slabs in bottom of 9 x 13 inch baking pan, covering most of the bottom of the pan. (One baked/packaged Angel Food cake should easily slice into 3 'slabs').

Scoop softened Orange Sherbet into a large mixing bowl, then stir well to blend, making sherbet spreadable. Spoon sherbet onto slices of cake in baking pan, then spread to cover all of cake, until smooth.
In another large mixing bowl, combine Cool Whip with Orange Juice concentrate, blending well with electric mixer. Spoon on top of sherbet, and spread to cover.

Place 12 Mandarin Orange slices on top of 'frosting', 3 wide, 4 across, so each slice of ice cream cake will have an orange slice in the center, when cake is sliced into 12 slices later. Freeze at least 1 hour before serving.

P. F. CHANG'S MONGOLIAN BEEF
A Clone

Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the flavors rock your taste buds. This recipe was designed to use a wok, but if you don't have one, a skillet will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can even brush it on grilled salmon.

Sauce:
2 teaspoons vegetable oil
1/2 teaspoon minced ginger
1 tablespoon chopped garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar

1 cup vegetable oil
1 pound flank steak
1/4 cup cornstarch
2 large green onions

Make the sauce by heating 2 teaspoons of vegetable in a medium saucepan over med/low heat. Don't get the oil too hot or you'll get a major spatter when adding the other liquids. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens. Remove it from the heat.
Slice the flank steak against the grain into 1/4-inch thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon or a spider to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan. Serves 2.

PARISIAN CHICKEN SALAD

Parisian Mayonnaise (see below)
1/4 cup olive or vegetable oil
2 tablespoons dry white wine OR 2 tablespoons apple juice
1 teaspoon chopped fresh thyme OR 1/2 teaspoon dried thyme leaves
4 skinless boneless chicken breast halves -- (about 1 pound)
8 cups bite-size pieces mixed salad greens
1 medium tomato -- cut into 8 wedges
1/2 medium cucumber -- thinly sliced
3 tablespoons Niçoise olives or small pitted ripe olives
1 tablespoon chopped fresh chives

PARISIAN MAYONNAISE

3/4 cup mayonnaise or salad dressing
2 tablespoons brandy OR 2 tablespoons apple juice
1 tablespoon ketchup
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon ground red pepper (cayenne)

Prepare Parisian Mayonnaise.

Mix oil, wine and thyme in shallow nonmetal dish or resealable plastic bag. Add chicken, turning to coat with marinade. Cover and refrigerate at least 1 hour but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Remove chicken from marinade; reserve marinade. Cover and grill chicken 4
to 5 inches from MEDIUM heat 15 to 20 minutes, turning and brushing frequently with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.

To serve, cut each chicken breast half diagonally into 4 pieces. Arrange salad greens on serving platter. Arrange chicken on greens. Garnish with tomato, cucumber and olives. Sprinkle with chives. Serve with Parisian Mayonnaise. Yield: 4 servings.

Parisian Mayonnaise: Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. About 1 cup.

PEANUT MARINADE
(For Satay)

1/2 cup chunky peanut butter
1/2 cup peanut oil
1/4 cup white wine vinegar
1/4 cup tamari (or substitute low-sodium soy sauce
1/4 cup fresh lemon juice (approx. 1 large lemon)
4 cloves garlic; minced
8 cilantro sprigs; minced
1 whole dried red chili pepper; minced
2 tsp. chopped fresh ginger

Combine all ingredients in a blender or food processor. Blend well to emulsify, adding a few drips of water if the mixture is too thick. Marinate beef or chicken (or pork) overnight.

Notes: The traditional thick dipping sauce for satay, the Indonesian skewered beef (or chicken or pork) dish, is the inspiration for this marinade.

To create satay skewers, thread thin, 1-inch-wide slices of marinated beef or chicken (or pork) onto wood skewers and grill them 2 minutes per side over red-hot coals. Serve the marinade as a dipping sauce, if desired.

PEPPER INFORMATION
From this site: http://chef2chef.info
Today, lets talk about heat from peppers. Fresh, frozen or dried, they are the most popular ingredient used in spicy dishes. For over 6000 years peppers (Capsicum genus) have been used as a cooking ingredient and there are over 400 different varieties being grown around the world today.

Early this century a pharmacologist named Wilber Scoville came up with a method to measure the capsaicin in a pepper. That's stuff in peppers that run through the veins and seeds and dictate how darn hot that pepper will be. You can rarely tell how hot a pepper is by looking at it. Don't you just love those cute little orange ones called Habaneros, don't be fooled, they'll set you mouth on fire.

So this Scoville guy set up a scale by which all peppers are graded as to their heat level. It starts at zero and continues to climb as new scorching hot peppers are produced. A mild bell pepper might have a Scoville Unit rating of around 1000 (parts per million of capsaicin), while a jalapeno will come in around 4000 units. Wow, you think those jalapenos are hot? A habanero can contain up to and over 300,000 Scoville Units. Downright dangerous!

Chiles are rich in Vitamin A and C. A two-ounce Chile has more than twice your daily requirement of Vitamin A. When you are buying peppers look for a firm, solid flesh that is unblemished and has an even coloring. They have a good shelf life and should be kept in a cooler in a plastic bag until ready to use. If you are handling really hot peppers use a pair of those surgical gloves that are available in the Pharmacy area of your supermarket. Do not touch your eyes or certain sensitive spots on your body after handling hot peppers. It's a lesson you can learn from someone with a bad experience or two. ME!

Dried whole chilies should be clean, shiny, and not broken. Store like you do all your spices, in a cool dark area in a sealed container or bag. To reconstitute them cover them with hot water in a bowl until they are soft and you can work with them.

The majority of the heat in a pepper is in the veins and seeds. To tone down a dish and get the flavor of the pepper without as much heat, remove the veins and seeds before you incorporate them into your dish.

One more tip before we go on. If you are eating hot foods heated by peppers, and you face bursts into flames and you need to put out the fire, water is not the answer. It only makes it worse, drink milk or a piece of bread or toast with butter. Or run to your freezer and gobble up some ice cream. Now that's a good excuse to eat ice cream!

Roasting peppers is a very common practice for adding additional flavor to a dish. I grow Anaheim peppers every year and grill them with my steaks. I also make a wonderful grilled salsa that is easy and great on steaks and grilled meaty fish filets.

Roast your peppers on a grill, over a gas flame or in an oven until the skin is black and blistered. Immediately place them into a plastic bag and let them steam. This facilitates the easy removal of the skins. Remove the skins and you are ready to make all kinds of wonderful dishes.

If I'm in a hurry but still want to make a fun fish sauce, I'll take a package of Knorr Newburg Sauce and prepare it according to the instructions on the package. Meanwhile I'll roast a red bell pepper and one jalapeno. Remove the veins and seeds once they are peeled. Then I put the sauce and the peeled peppers into a blender and presto, instant Red Bell Pepper Sauce. It really is great, use less jalapeno if you are not into too spicy!

PORK CHOPS HUNGARIAN

1-1/2 teaspoons paprika
1-1/2 teaspoons steak sauce
1/2 teaspoon salt
1 pound boneless pork loin chops, 1/2-inch thick
1/4 pound mushrooms, thinly sliced
1 small onion, thinly sliced
1/4 cup dairy sour cream

In microwave-safe 9x9-inch dish or 10-inch pie plate, combine paprika, steak sauce and salt. Coat pork chops with paprika mixture; arrange chops in dish, with thickest parts to outside edges of dish. Cover with plastic wrap, venting one corner. Microwave on Medium-Low (about 200 watts, 30% power) 8 minutes. Turn pork chops over, rearranging so least-done parts of chops are to outside edges of dish; re-cover. Continue microwaving on Medium-Low 6-8 minutes, rotating dish as necessary for even cooking. Let stand, covered, 5 minutes. Pour drippings into microwave-safe small dish; add onion and mushrooms. Microwave (High) 1-2 minutes or until onion is tender. Stir in sour cream. Spoon mushroom sauce over pork chops. Yield: 4 servings.

PUNGENT THAI SAUCE FOR SOUPS
Serves 4

1 teaspoon garlic, finely chopped
1/2 cup Rose's Lime Juice
3 teaspoons cayenne pepper
3 tablespoons fish sauce
2 tablespoons soy sauce
6 teaspoons sugar

Combine the ingredients in a bowl and whisk to incorporate.

RAHM SCHNITZEL

4 boneless pork loin butterfly cut pork chops
2 pkg. of brown gravy mix or make your own gravy
4 tablespoons margarine
1/2 cup sour cream

Remove fat from meat and place meat between plastic wrap; pound out very
thin. Season with salt and pepper to taste. Cook 3 minutes on each side in
margarine; remove meat.

Add gravy mix as per instructions on package. Return meat to gravy mix and
cook 15 to 20 minutes. Serve with Spatzel or French fries.

ROSE GERANIUM COFFEE CAKE
(Old Thyme Inn, Half Moon Bay, CA)
3 3/4 cups all-purpose flour
2 cups sugar
1/2 tsp salt
3/4 cup chilled butter cut into small pieces
1 to 2 Tbsp minced fresh rose geranium leaves ****
1 1/2 tsp baking powder
3/4 tsp baking soda
1 cup low-fat buttermilk
3 large eggs
Crisco for greasing the pan
2 tsp water
Rose Geranium sprigs for garnish

Preheat oven to 350 degrees.

Combine flour, sugar, and salt in a bowl: cut in butter with a pastry blender until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside. Combine remaining flour mixture, minced rose geranium leaves, baking powder, and baking soda; add buttermilk and egg.

Beat at medium speed of mixer until blended. Spoon batter into a 10 X 15-inch cake pan coated with Crisco. Combine reserved 1/2 cup flour mixture, and water; stir with a fork until crumbly. Sprinkle crumb mixture over batter. Bake at 350 for 45 minutes. Cool on a wire rack. Garnish with sprigs of Rose Geranium,
including the flowers. Yield: 20 servings.
****Be sure you have the correct variety of geranium. Also, be sure that there has never been a pesticide or other spray used on the geranium plants.

SALSA FOR FISH

1/2 cup fresh pineapple, diced small
2 cucumbers, peeled and seeded, diced small
1 red onion, diced small
1 tsp. fresh garlic, minced
1 red bell pepper, diced small
1 tbsp. red wine vinegar
3 tbsp. Olive Oil
1/4 cup fresh cilantro, chopped
1 tsp. red pepper flakes
Salt and Pepper, to taste

Combine all ingredients in a large bowl and toss to incorporate. Serve with grilled Salmon or Swordfish.

SALSA ROJO

6 medium tomatoes, peeled, seeded and diced
3 bunches of scallions, sliced
2 cloves, fresh garlic, minced
10 jalapenos, seeds and veins removed, diced
1/4 cup red wine vinegar
3 tbsp. lime juice
3 tbsp. Olive Oil
1 tbsp. paprika
1 tsp. oregano
1 tsp. cumin
1/4 cup fresh cilantro, chopped
Salt and Pepper to taste

Combine all ingredients in a large bowl and toss to incorporate. Serve with freshly fried corn tortilla chips and a Margarita.

SAUSAGE WITH GRAPES
(Camellia Inn, Healdsburg, CA)
This easy Wine Country favorite can be served as a Summer brunch or dinner.

Large sweet Italian sausages (not breakfast links); one per person, cut into thirds
1 quart green seedless grapes,
loose grape clusters for garnish,
polenta

Cook polenta according to package directions while sausages and grapes are cooking. Keep warm.

In large covered frying pan, cook sausages in 1 cup water for 10 minutes. Drain. Add grapes to pan. Cover and simmer for 10 minutes more. Uncover and cook over high heat until liquid begins to evaporate. Lower temperature and cook
15-20 minutes more. Serve over bed of polenta and garnish with additional grape clusters.

SCHNITZEL BREADED BUTTERFLY PORK LOIN

4 boneless pork loin butterfly cut chops
2 eggs
bread crumbs
1/2 cup flour
salt and pepper to taste
1/2 cup oil

Remove fat from meat and place between plastic wrap. Pound very thin, Mix
flour, salt and pepper on a plate. Beat eggs on a plate. Put bread crumbs on a third plate. Press meat in flour mixture till well coated. Place in egg wash; press in bread crumbs till well coated. Must be done in this order.

Heat oil in skillet on medium heat and cook schnitzel on each side from 3 to 5 minutes. May be used as a sandwich on rye bread, or even better, serve with German potato salad.

STRAWBERRY YOGURT POUND CAKE

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, optional
1/2 cup butter, softened
1 cup sugar
4 eggs
1 carton (6 oz.) non-fat strawberry yogurt
1/4 teaspoon almond extract

In medium bowl, stir together flour, baking powder and salt, if desired. Set aside.

In large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs, yogurt and extract until well blended. Reduce mixer speed to low. Add reserved flour mixture, 1/2 cup at a time, beating just until blended.

Spread evenly in greased and floured 9 x 5 x 3-inch loaf pan. Bake in preheated 325F oven until cake tester inserted near center comes out clean, about 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely. Yield: 8 servings.

STUFFED LOBSTER

2 - 1 1/4 lbs live Lobsters
6 quarts boiling water
3/4 lb peeled and deveined shrimp, cut into 1/2" pieces
1/3 cup grated Jarlsberg cheese
2 Tbsp unsalted butter
1 Tbsp minced shallot
3 Tbsp minced celery
1 Tbsp minced parsley
1 tsp lemon juice
1/4 cup bread crumbs
1 egg, beaten
1/4 tsp salt
Freshly ground pepper
2 Tbsp unsalted butter, melted

Plunge lobsters into boiling water. Cook 1 minute, drain and cool. Place lobsters on their backs and use a sharp knife to split them lengthwise. Empty out body cavity under running water. Pat the cavity dry with paper towels.

Cut lobster claws with heavy shears to expose 1/3 to 1/2 of the meat. Use fingers to loosen meat from tail section, leaving only the very end attached. Lightly salt meat and set lobster on baking pan while you make the stuffing. Preheat oven to 400 degrees.

Melt butter in a large sauté pan. Sauté shallots and celery until tender. Stir in shrimp, parsley, lemon juice, breadcrumbs, cheese, egg, salt and pepper. Cook over low heat for 2-3 minutes.

Heap mixture into body cavities and drizzle with melted butter. Bake for 10-12 minutes. Serve hot.

THAI STYLE CHICKEN, etc.
CELLOPHANE NOODLE AND STRAW MUSHROOM SOUP
Serves 6

This wonderfully pungent soup can be made with almost any cooked bird meat. You can even make it with cured and smoked duck meat.

1 1/2 cups cooked chicken meat
1/2 teaspoon garlic, chopped
1/8 cup lime juice, fresh squeezed is best
1-tablespoon fish sauce
2 teaspoons soy sauce
2 teaspoons sugar
1/2 teaspoon cayenne pepper
3 1/2 cups chicken stock, strained for clarity
1 14 oz. can straw mushrooms
1 1/2 ounces cellophane noodles
8 each baby carrots, sliced thinly
1 stalk celery, thinly sliced on a bias
2 teaspoons red bell peppers, small dice
2 teaspoons red onions, diced
1 each scallions, thinly sliced
pungent Thai sauce for soups ( Recipe in this collection)

If you have time, prepare the stock a day ahead, so that it can be chilled over-night. Remove any hardened fat that will have settled to the top of the stock.

Reheat the stock and strain it for clarity. Or use canned broth.

Place the cooked chicken meat in a bowl. Combine the garlic, lime juice, fish sauce, soy sauce and sugar and stir briskly to dissolve the sugar.

Pour it over the cooked meat and stir to coat. Allow to marinate for an hour at least.

Open the can of mushrooms and add the broth to the stock, bring both to a boil. Once boiling, add the cellophane noodle and fresh vegetable and boil for about 8 minutes or until the noodles succumb to the tooth. Add the mushrooms.

Lift the meat out of the bowl with a slotted spoon and add it to the stock. Bring the soup back to a boil and remove from the heat.

Stir and taste. You can adjust the intensity of the soup by adding some, or all, of the marinade. Personally, I add it all!

Serve this soup in clear bowls if you have them with the PUNGENT THAI SAUCE listed herein on the side. Caution, add a little at a time until you have the right heat for you. .

THREE-WAY SUNKIST ORANGE COOKIES

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup butter or margarine, softened
3/4 cup sugar
1 egg
Grated peel of 2 Sunkist oranges
3 tablespoons fresh squeezed Sunkist orange juice
Chopped nuts, shredded or flaked coconut, colored sugar crystals, cinnamon sugar, etc., for topping

Sift together the flour, baking powder, and salt. In a large bowl, cream together the butter and sugar.

Add the egg, orange peel and juice; beat well. Gradually blend in the dry ingredients.

Cover and chill for 1 hour or longer.

Shape dough into 1-inch balls, or 3 x 1/2-inch logs or roll to a 1/8-inch thickness and cut with lightly floured cookie cutters.

Roll or sprinkle cookies with chopped nuts, coconut, etc.

Place on ungreased cookie sheets. Bake at 350o F for 12 to 15 minutes.

Remove and cool on wire racks.

VERY SPICY SHRIMP COCKTAIL SAUCE

3/4cup ketchup
1/2cup prepared horseradish
1/2lemon, juiced
Tabasco to taste
Cayenne to taste.

Mix the ketchup, horseradish and lemon juice in a bowl. Add Tabasco and cayenne pepper to taste.

WONDERFUL WALNUT WAFFLES
(Catalina Park B&B, Tucson, AZ) Makes 6.

2 egg yolks
2 cups milk
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola or vegetable oil
2 egg whites stiffly beaten
3/4 cup chopped walnuts

Preheat waffle maker. This recipe is for a waffle iron with a non-stick surface.

By hand, mix all ingredients together except the egg whites and nuts. Do not over mix. Gently fold in beaten egg whites.

Sprinkle about 1 tablespoon chopped walnuts over the waffle grids then 1/2 cup batter over the nuts. Close waffle maker, bake until steam no longer escapes, about 5 minutes.

Variation: Bacon Waffles: Cook bacon strips until crisp. Crumble 1-2 strips over the waffle grids then 1/2 cup batter over bacon. Bake as directed. These are wonderful with Vermont maple syrup.

ZESTY BUTTERMILK DRESSING

1 cup buttermilk
2 red jalapenos, veins and seeds removed, minced
1/4 cup grated cucumber
3 scallions sliced
1 tbsp. Dijon mustard
3 tbsp. fresh cilantro, chopped
3 tsp. lime juice
1/2 tsp. dill weed
Salt and Pepper to taste

Place the ingredients in a glass jar and shake until mixed. Chill and shake again before serving





 

 

 

 

 

 

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