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

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Recipes from Spike & Jamie

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Contents Disk 405

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).



APPLE BREAD
AREPAS
BAKED ALASKA PEANUT S'MORES
BAKED ALMOND CRISPS
BALSAMIC FAJITA CHICKEN WRAPS TO GO
BEEF AND IRISH STOUT
BLACK BEAN, CORN, AND TOMATO RELISH
BROILED SESAME CHICKEN
BUTTERMILK PIE
CAJUN REMOULADE
CALAMARI
CARIBBEAN PORK BAKE
CHERRY CHICKEN SALAD
CHICKEN FAJITAS I
CHICKEN FAJITAS II
CHICKEN MANGALOREAN
CHICKEN-PENNE SALAD WITH MOZZARELLA
CHOCOLATE PEANUT BUTTER BARS
CHOCOLATE TRUFFLE COOKIES
CITRUS GLAZE
COFFEE FILTER USES
CORIANDER LIME SAUCE
CORNBREAD CASSEROLE
CORNBREAD STUFFED TOMATOES
COTTAGE NOODLES
CREAM OF SQUASH SOUP
CREAMED LOBSTER
CUCUMBER DILL DIP
CURRIED CHICKEN FINGERS ON A STICK
DRY RUB MIX
FRENCH APPLE-ALMOND TART
FROG'S LEGS PERSILLE
GINGER GLAZED CARROTS
HABANERO JAM
HAWAIIAN CAKE
HAWAIIAN FUDGE
HOMEMADE BARBECUE
HOME-STYLE POTATO SALAD
INJERA
LAMB KABOBS
LEMON GRASS AND COCONUT RICE
LEMON HERB TURKEY CUTLETS
MASOOR DAAL
MATZO BALLS
MEAT KOFTA CURRY
MOCHA CHOCOLATE MARLOW
MUSSELS
NAAN
OVEN FRIED CHICKEN
POACHED SHRIMP
POZOLE
RED, WHITE AND BLUE PIZZA
SAFARI SUPPER
SALMON TANGO
SHRIMP ROLLS
SHRIMP SATAY
SHRIMP SCAMPI IN GARLIC BUTTER SAUCE
SMOKY CHEESE DIP
SOPA FIDEO
SOUPERIOR MEAT LOAF
SPLIT PEA DIP
STRAWBERRY STREUSEL SQUARES
THAI TOMATO CURRY SAUCE
VEAL AND HAM PIE
WASABI TARTAR SAUCE



APPLE BREAD

1 cup butter or margarine -- softened
1 cup sugar
1 teaspoon baking soda
1 tablespoon lemon juice
2 eggs
2 teaspoons vanilla
2 cups flour
1/4 teaspoon salt
1 1/2 cups tart apples -- peeled & chopped

crumb ingredients:
1 teaspoon cinnamon
2 tablespoons sugar
2 tablespoons flour
2 tablespoons butter or margarine -- chilled

in a medium bowl, cream butter and sugar together. In another bowl, dissolve soda in lemon juice. Mix in eggs and vanilla. Beat butter mixture and egg mixture together. Add flour and salt gently. Fold in apples. Set aside. Mix crumb ingredients, cutting in butter with a pasty blender until mixture resembles coarse crumbs. Spoon 1/2 of batter into greased loaf pan. Sprinkle with 1/2 crumb mixture. Spoon in remaining batter and sprinkle with remaining crumb mixture. Press crumbs gently into surface of batter. Bake at 375 degrees F for 1 hour 15 minutes or until a knife inserted in center comes out clean. Cool 5 minutes in pan. Remove bread from pan and cool completely on cooling rack.

Note: To freeze bread, do NOT slice before freezing. Double wrap in foil, or wrap in one layer foil, and then place inside large zip baggie. Let thaw on counter top at least 1 hour before slicing to serve.

AREPAS
[] This preface was not written by Spike. I don’t know the author’s name. []

Arepas are a kind of cornbread with cheese eaten at every meal in Colombia, Venezuela and the other countries in northern South America. I learned to make arepas from a Colombian friend. We have also eaten together in a local Colombian restaurant, where she has introduced me to other delicious traditional dishes from Colombia. Their food isn't all Juan Valera and his coffee!

Masarepa is a kind of while cornmeal ground for the making of arepas. It is similar to the masa harina many readers may be familiar with for the making of Mexican corn tortillas. I have experimented with making arepas with the normal yellow cornmeal used for ordinary cornbread and polenta. It isn't quite the same, but it does work. You can use it if you can't get to a Latin market for masarepa.

Victoria taught me to use mozzarella cheese; she says it is what people prefer to use in her hometown of Cali. I was surprised; I am familiar with the mild white cheeses make in Mexico and South America and expected one of them to be used. She said that people love the way mozzarella, readily available in Colombia, stretches when you bite into the arepa. Kind of like pizza!

Arepas are eaten for breakfast with a cup of very strong coffee, and can accompany every meal just as much as the rice and beans that accompany
every meal.

1 cup masarepa (I think you can use masa harina if that’s what you have)
1 cup grated mozzarella cheese
1 tsp./3g salt
enough hot water to form a stiff, rollable dough

Toss together the masarepa, grated cheese and salt. Starting with 1/2 cup hot water, mix in enough to form a stiff but rollable dough.

Sprinkle some flour on a surface. Pat the dough into a flat, round disk. Flour a rolling pin and roll the dough out to a thickness of about 1/2 inch/1.5cm. Use a glass or a round cutter about 2 inches/5cm in diameter to cut the arepa dough into rounds.

Melt some butter in a large skillet. Fry the arepas over medium heat until they get dark speckles on each side. Serve hot.


BAKED ALASKA PEANUT S'MORES

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter -- melted
2 tablespoons sugar -- plus
1/3 cup sugar -- divided
1 1/2 pints chocolate ice cream -- softened slightly
1/2 cup dry-roasted peanuts -- chopped
2 large egg whites

Preheat oven to 350F. In a bowl stir together crumbs, butter, and 2 Tbsp.
sugar and reserve about one-fourth mixture. Press remaining mixture onto bottom of flameproof 8-inch-square baking pan. Bake crust 12 minutes, or until golden, and cool in pan on a rack.

In a bowl stir together ice cream and peanuts and spread on crust. Sprinkle
reserved crumb mixture evenly on top, pressing lightly. Freeze ice-cream
mixture, covered with foil, overnight.

Preheat broiler.

In metal bowl combine egg whites and remaining 1/3 cup sugar and set over a pan of simmering water. Stir mixture just until sugar is dissolved. Remove bowl from heat and with an electric mixer beat meringue until it holds stiff glossy peaks. Spread meringue over ice cream and broil under preheated broiler about 4 inches from heat until golden, about 30 seconds.

Freeze dessert, uncovered, 30 minutes to harden meringue and if desired, freeze, covered, overnight.

Cut dessert into 4 squares and halve each square diagonally into triangles. Yield: 8 servings.

BAKED ALMOND CRISPS

1/2 cup brown sugar, packed
1/2 cup sugar
1 cup butter; softened
1 egg
1 tsp. vanilla
2 1/3 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp alt
1 1/4 cups toasted chopped unblanched almonds

Preheat oven to 375.

In a large bowl beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, and salt and gradually beat into butter mixture. Stir in almonds. Shape into 4 inch long logs. Wrap and freeze for 2 hours or until firm.


BALSAMIC FAJITA CHICKEN WRAPS TO GO

These are "fajitas" that you can make up ahead of time - you make the filling then put it in a thermal container and bring it along with you to picnics and fill your tortillas on the spot. The meat and other ingredients are cubed/diced, rather than in strips, to make it easier to use as a filling. Since you can add vegetables into your meals, at your whim, there are some ingredients in this you might not usually see in fajitas.


3 boneless skinless chicken breasts, cubed
4 tablespoons balsamic vinegar
2 tablespoons lime juice
4 tablespoons olive oil, divided
3 cloves garlic, minced
1 tablespoon butter
1 medium yellow onion, 1/2 inch diced
1/2 red bell peppers, 1/2 inch diced
1/2 yellow bell peppers, 1/2 inch diced
1 cup sliced mushrooms
1/2 cup broccoli slaw cut to 1/2 inch lengths (fresh broccoli stem, julienned,
available in stores or make your own)
1 cup cooked canned black bean, drained
1/2 cup of your favorite salsa
1 teaspoon dried cilantro or 2tablespoons chopped fresh cilantro
1 teaspoon chili powder, to taste
1/2 teaspoon cumin, to taste
1 ripe avocado, peeled, seeded, and 1/2 inch diced
3/4 cup sour cream
salt and pepper, to taste
4-6 large flour tortillas (10 inch or larger)
grated cheddar cheese or Monterey jack cheese, for garnish (optional)

Combine the vinegar, lime juice, 2 Tbsp olive oil, and minced garlic in a Ziplock bag or non-reactive bowl. Add cubed chicken breast and let marinate in the refrigerator for an hour or two.

In a large skillet, melt remaining olive oil and butter together. Remove chicken from marinade; discard marinade.

Stirring occasionally, sauté the chicken, onion, bell peppers, mushrooms, and broccoli slaw pieces over medium-high until chicken is cooked completely and the veggies are to the desired texture (some people prefer them crisp and some like them softer), which will take about 7 to 10 or so minutes.

Reduce heat, add in the remaining ingredients except the avocado, sour cream, and flour tortillas and simmer on medium-low for another 5 minutes. Stir in the avocado and sour cream; season with salt and pepper, to taste.

If you're taking these to a picnic, put the fajita mix into a thermal container to keep it warm; on site give each person a tortilla and pass around the filling.
If you're eating them at home, fill the tortillas with the mixture, garnish with grated cheese.

Makes 4 to 6 servings, depending on how hungry you are; you can also use smaller tortillas and an additional chicken breast to get more servings, if you like.
You can, of course, use more or less of any of the veggies to get a mixture that you enjoy!


BEEF AND IRISH STOUT
Serves 4-6

2 lb braising steak or shin, cut into chunks
2 oz (1/8 cup) seasoned flour
oil, for frying
2 rashers (strips) streaky bacon, cut into bite-size pieces
12 oz shallots, peeled but left whole
1 celery stick, chopped
1/2 lb carrots, cut into chunks
10 oz Irish stout
2 cups water or beef stock
2 bay leaves
4-5 sprigs thyme
salt and freshly ground black pepper

Preheat the oven to 325F/150C/Gas 2. Coat the steak in the seasoned flour, shaking off the surplus. Heat a little oil in a frying pan and brown the meat on
all sides. (You may need to do this in two or more batches.) Remove the meat from the pan and set aside while you fry the bacon and vegetables until lightly browned.

Transfer the meat and vegetables to an ovenproof pot. Shake over it any remaining flour. Add the bay leaves and sprigs of thyme.
Pour a little of the stock into the frying pan and de-glaze, scraping to remove any of the residue. Pour into the casserole and add the Irish stout and remaining stock – enough to cover the ingredients. Cover and cook in the preheated oven for 2½-3 hours until the meat is very tender.

BLACK BEAN, CORN, AND TOMATO RELISH

3-4 ears fresh sweet corn in the husks (or 1 1/2 cups canned corn kernels)
2 Tbsp (30 ml) butter
1 15-ounce (225 g) can black beans, drained
2 ripe tomatoes, seeded and chopped
2 scallions (spring onions), finely chopped
3 Tbsp (45 ml) olive oil
1 Tbsp (15 ml) red wine vinegar
Salt and freshly ground pepper to taste

Carefully peel back the corn husks and remove the "silk" from inside. Soak the corn in a large bowl of cold water for 30 minutes. Drain the corn and pat dry. Rub the butter over the corn kernels and fold the corn husks back into place around the cob. Grill over hot coals or under a preheated broiler for 15 to 20 minutes, turning about every 5 minutes. Allow to cool, peel the husks and cut the corn off the cobs. Combine with the remaining ingredients in a mixing bowl and toss to
combine. Chill for at least 1 hour before serving. Serves 4 to 6.


BROILED SESAME CHICKEN

1 whole chicken, cut into 8 pieces
1/2 cup each of rice wine (Mirin), peanut oil, and soy sauce
1 clove garlic, minced
1 scallion, chopped
1 tbsp. grated fresh gingerroot
Sesame seeds

Combine the Mirin, peanut oil, soy sauce, garlic, scallion and gingerroot in a bowl and whisk to incorporate.

Marinate the chicken in half of the marinade for 1 hour. Save about 2 tbsp. of marinade for dessert! Prepare your grill.

Grill and baste your chicken over medium heat for about 40 minutes depending on your grill.

When almost done, dip the pieces into the rest of the marinade and then roll in sesame seeds. Return to grill until seeds are browned.

BUTTERMILK PIE

1/4 cup flour
1 and 2/3 cup sugar
1/2 tsp. salt
1/2 cup butter, melted
3 eggs, beaten
1 cup buttermilk
1 tsp. vanilla
1/2 tsp. lemon extract
1 9-inch pie shell
Ground cinnamon and nutmeg

Combine flour, sugar, and salt in a large mixing bowl. Add butter and eggs and mix well. Stir in buttermilk, vanilla and lemon extract and mix well. Pour into pie shell and sprinkle with ground cinnamon and nutmeg. Bake at 350-degrees for about 1 hour.
CAJUN REMOULADE

1 cup prepared mayonnaise
1 hard boiled egg, finely chopped
1 tbsp. jalapeño, finely chopped
1 tsp. shallot, finely chopped
1 tbsp. cornichons (or sweet pickle), finely chopped
1 tbsp. capers, finely chopped
2 tbsp. mixed herbs (thyme, rosemary, parsley), finely chopped
1 tsp. lemon juice
1/2 rib celery, finely chopped
1 tbsp. paprika
1 tbsp. Cajun seasoning

Whisk all ingredients into mayonnaise, adding salt and pepper to taste.

(This can be used as a sandwich spread [think Po’Boy] , a dressing for a potato salad or a sauce for a cold mussel hors d'oeuvre)

CALAMARI

3 lbs. squid – cleaned, both tentacles and tubes (tubes cut into rings 1/2” thick)
1/2 tsp. red chili flakes
2 lemons, juice of
1/4 cup olive oil

Marinate the squid in the chili flakes, lemon juice and olive oil for 1 hour in the fridge.

To Assemble (makes 4 dishes)

1/4 cup Kalamata olives, pitted
1/4 cup lychees, peeled and pitted (or use canned)
1/4 cup thinly sliced leeks (white part only)
1/4 cup grape tomatoes, sliced in half
1 tsp. garlic, minced
2 tbsp. vegetable oil
Salt and pepper, to taste
Squid, marinated and drained, patted dry
Cilantro Lime sauce (Coriander Lime Sauce – which see)
Habanero Jam (which see)

In a large sauté pan over high heat, heat the vegetable oil until simmering.

Add the leeks and sauté for 1 minute. Add the squid and garlic. Sauté for 1-2 minutes, moving the contents of the pan around to ensure even cooking.

Add the olives, lychees and grape tomatoes. Season with salt and pepper. When the squid has turned opaque and has started to firm up, remove pan from heat.

On 4 plates, divide the squid and the garnish evenly. Top with the habañero jam and drizzle the cilantro lime sauce on and around the squid.
Serve immediately.

CARIBBEAN PORK BAKE

4 green onions -- divided
1 1/2 lb pork tenderloin -- cut in thick slices
2 tbsp ginger root -- peeled and minced
2 tbsp soy sauce
2 tbsp Worcestershire sauce
1/2 tsp dried thyme
1/2 tsp cayenne pepper
1/2 tsp ground allspice
3 med sweet potatoes -- peeled, cut 1/2" thick
1 large red peppers -- cut into bite-size pieces
2 tbsp oil -- divided
16 oz pineapple chunks in juice

Preheat oven to 425 degrees F.

Mince 2 green onions. Cut remaining green onions into 2-inch pieces.

In bowl, toss minced green onions with pork slices, ginger, soy sauce,
Worcestershire, thyme, ground red pepper, and allspice. Cover pork and
marinate 30 minutes.

In 6-quart casserole, toss sweet potatoes, red pepper, green-onion pieces,
and 1 tablespoon vegetable oil. Bake, uncovered, 15 minutes.

Meanwhile, in skillet over medium-high heat, in 1 tablespoon hot vegetable oil, cook half of pork until browned. Remove pork to bowl; repeat with remaining pork.

Pour pineapple chunks with their juice into skillet, scraping to loosen any brown bits from bottom of skillet. Pour pineapple mixture, pork slices, and any remaining marinade over vegetables in roasting pan.

Bake casserole, uncovered, 30 minutes longer or until pork and vegetables are tender, stirring occasionally. Yield: 6 servings.

CHERRY CHICKEN SALAD
Makes: 4 servings

3 cooked, boneless chicken breast halves, diced
1/3 cup dried cherries
1/3 cup diced celery
1/3 cup toasted, chopped pecans
1/3 cup low-fat mayonnaise
1 tablespoon buttermilk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup cubed apples

In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.

CHICKEN FAJITAS I

8 flour tortillas
1 Tbsp. cooking oil
1 large sweet onion, sliced
3 - 4 boneless chicken breasts cut into thin strips
1 Tbsp. fajita seasoning
1 lime
2 tomatoes, diced
1 cup shredded lettuce
1 cup Monterey jack cheese, shredded
1 cup black olives, sliced
2 avocadoes, mashed
Sour cream

Combine onions and chicken with fajita seasoning and mix well. Heat oil in a skillet and cook onion and chicken until chicken is fully cooked and onions are crisp-tender. Squeeze lime juice over chicken and onions. Remove from heat. Spread some sour cream on each tortilla followed by a portion of the chicken and onions and some of each of the remaining ingredients. Roll-up and eat.

CHICKEN FAJITAS II

2 Fajita Size Flour Tortillas
2 tablespoons Balsamic Vinegar
1 tablespoon Lemon Juice
2 teaspoons Olive Oil
1/2 teaspoon dried Oregano
2-4 oz. Breasts of Chicken halves, skinned and boned
2 curly leaves of Lettuce
2 tablespoons Salsa
Cooking Spray
(Optional) Red Onion Rings
(Optional) Fresh Oregano

Combine balsamic vinegar, lemon juice, olive oil, oregano and chicken breasts in a zip-top plastic bag; seal and marinate in refrigerator for hours. Remove chicken from bag; discard marinade.

Place chicken on a broiler pan coated with cooking spray; broil 8 minutes on each side or until done. Divide chicken, lettuce and salsa evenly between tortillas; roll up.

Optional: garnish with red onion rings and fresh oregano. Serving Size: 2



CHICKEN MANGALOREAN
Servings: 6

2 cloves garlic
1 (1 1/2-inch) piece ginger root
2 1/2 teaspoons oil, divided
2 onions, cut in fine dice
2 tomatoes, chopped
1 (4-inch) cinnamon stick, broken in half
6 cardamom pods
10 whole cloves
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 1/2 teaspoons salt
2 pounds boneless skinless chicken thighs, cut in 2-inch pieces
1/2 (13.5-ounce) can coconut milk
1/2 cup water
1 teaspoon black mustard seeds
4-5 small dried red chilies
About 15-20 fresh curry leaves

Combine the garlic and ginger with about 1 tablespoon of water in a small food processor and process to a paste. Set aside.

Heat 1 teaspoon of oil in a Dutch oven over medium-high heat. Add onions, tomatoes, garlic and ginger paste, cinnamon, cardamom, cloves, cumin, coriander, turmeric and salt. Cook 10 minutes, stirring occasionally.

Add the chicken and stir. Cook 15 minutes uncovered, stirring occasionally, then cover and cook 5 minutes. Add the coconut milk and water. Cover and cook 10 minutes.

Meanwhile, heat the remaining 1 1/2 teaspoons of oil in a skillet over high heat until very hot. Add the mustard seeds (be careful, they'll pop out of the skillet), chilies and curry leaves. The oil should be hot enough so the curry leaves crackle and turn black right away; the chilies should also turn black. Cook no more than 3 minutes. Pour this mixture into the chicken. Simmer 5 minutes longer.

CHICKEN-PENNE SALAD WITH MOZZARELLA TOASTS

Salad:
2 cups uncooked penne pasta
2 cups (1-inch) cut green beans (about 1/2 lb.)
2 cups shredded cooked chicken breast
1/2 cup vertically sliced red onion
1/4 cup chopped fresh basil
1 1/2 tsp. chopped fresh flat-leaf parsley
1(7-oz.) bottle roasted red bell pepper, drained and cut into thin strips
2 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
1 Tbsp. cold water
1/2 tsp. salt
1/2 tsp. bottled minced garlic
1/4 tsp. black pepper

Toasts:
French bread baguette
4 Tbsp. mozzarella cheese, shredded

Salad: Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain. Combine pasta mixture, chicken, onion, basil, parsley and bell pepper in a large bowl, tossing gently to combine. Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Yield: 4 servings

Mozzarella Toasts: Place 4 (1/2-inch-thick) diagonally cut slices French bread baguette on a baking sheet. Sprinkle each bread slice with 1 Tbsp. shredded
part-skim mozzarella cheese. Bake at 350° for 12 minutes or until bread is golden and cheese is melted.

CHOCOLATE PEANUT BUTTER BARS

18 oz. pkg. refrigerated sugar cookie dough
14 oz. sweetened condensed milk
1 cup crunchy peanut butter (it is also good with the new honey peanut butter)
1 tsp. vanilla
3 egg yolks
2 cups semi sweet chocolate chips

Preheat oven to 350. Spray a 13x9 pan with nonstick cooking spray. Cut cookie dough in half crosswise. Cut each section in half lengthwise. With floured fingers, press dough in bottom of sprayed pan to form crust. Bake for 10 minutes. Remove crust from oven. Meanwhile, in a bowl combine milk, peanut butter, vanilla and egg yolks; mix until smooth. Spoon evenly over partially baked crust. Return to oven and bake for 20 to 25 minutes, or until set. Remove from oven. Sprinkle with chocolate chips and let stand for 3 minutes to soften, then spread evenly over the top. Cool for 1 1/2 hrs. or until completely cooled before cutting. Cut into bars.



CHOCOLATE TRUFFLE COOKIES

4 oz. unsweetened chocolate
6 T. butter
1 12 oz. pkg chocolate chips, divided
1/2 cup flour
2 T unsweetened cocoa
1/2 tsp. baking powder
1 tsp. instant coffee
1/4 tsp salt
1 cup sugar
3 eggs
1 1/2 tsp vanilla

Melt unsweetened chocolate, butter and 1/2 pkg chocolate chips. Set aside. In a small bowl, mix flour, cocoa powder, baking powder, coffee and salt. In a large bowl, beat sugar, eggs and vanilla for 2 minutes. Beat in melted chocolate mixture. Then mix in dry ingredients. Stir in remaining 1/2 pkg chocolate chips. Cover batter and chill for at least 1 hour. Drop by rounded teaspoons onto greased cookie sheets. Bake at 350 for 10 minutes. Makes about 40 cookies.

CITRUS GLAZE

1 quart orange juice, reduced to 1/2 cup (cool completely)
3/4 cup honey
1-1/2 tbsp. sambal oeleck (Thai garlic chili sauce, or use Srirachi or other red
thick chili sauce)
1 tbsp. ginger, peeled and minced
1 tbsp. garlic, minced
1/2 tbsp. fish sauce
1-1/2 tbsp. soy sauce
1 lime, zest only
1 orange, zest only
1 lemon, zest only
1 tbsp. rice vinegar

Combine all ingredients together with a whisk.

(Use this glaze for a pork roast, tuna loin or even tofu. Make sure you brush on near the last 6-10 minutes of cooking time, so it doesn’t burn.)

CITRUS VINAIGRETTE

1 lemon, zest and juice
1 orange, zest and juice
1 lime, zest and juice
1/4 cup orange juice
1/2 cup rice vinegar
1/2 tbsp. Dijon mustard
1-1/2 tbsp. honey
1 cup vegetable oil.

Combine together all the ingredients except oil in a bowl. Whisk to dissolve the honey.

Whisk in the oil, slowly, to emulsify the vinaigrette.

COFFEE FILTER USES
These suggestions refer to the basket type filters; not the cones.

1. Stop the soil from leaking out of a plant pot. Line a plant pot with a filter to prevent leakage.

2. Protect china. separate your good dishes by putting a filter between each dish.

3. Cover bowls or dishes when cooking in the microwave.

4. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter. (Cone-shaped filters are best for this.)

5. Clean windows and mirrors. They are lint-free.

6. Apply shoe polish. Ball up a lint-free coffee filter.

7. Serve a half sandwich to a small child - keeps the drips from reaching the floor. (A cone-shaped filter is good for this one.)

8. Drain bacon on a basket-type filter.

CORIANDER LIME SAUCE

3 bunches coriander, cleaned and chopped roughly
3 limes, juice of
3 bunches scallions, green part only, chopped roughly
1 tsp. garlic, minced
1 tsp. ginger, minced
1 1/2 cups yogurt
2 Tbsp. water, cold
1/2 tsp. honey
3 Tbsp. canola oil

Combine all ingredients in a blender until smooth. Thin out with water if too thick. Keep refrigerated.

(This sauce goes well drizzled over whole roasted red snapper, as a marinade for skewered shrimp or even lightly topped over curried vegetables.)

CORNBREAD CASSEROLE

10 oz. frozen mixed vegetables, thawed
1 cup chicken breast; skinless cooked and cubed
12 oz. cornbread mix
2 cups milk
1 egg; slightly beaten
1 tsp. salt
1/4 tsp. pepper
1/2 cup cheddar cheese; shredded

Preheat oven to 375. Spray a 2 qt. baking dish; set aside. In a mixing bowl combine veggies, cooked chicken, and cornbread mix. Mix well. Pour into prepared baking dish. In another mixing bowl combine milk, egg, salt and pepper. Mix well. Pour over chicken mixture. Bake uncovered for 45 minutes. Top with cheese and bake uncovered for 3 minutes or until cheese has melted.


CORNBREAD STUFFED TOMATOES

4 ripe tomatoes
2 cups crumbled cornbread
1/2 cup mayonnaise
4 to 6 bacon slices, cooked and crumbled
3 to 4 green onions, chopped
Salt and pepper to taste

Remove tomato cores, scoop out pulp (use a grapefruit spoon for the pulp), leaving shells intact.

Stir together tomato pulp, cornbread, and remaining ingredients. Spoon mixture into tomato shells. Makes 4 Servings.

COTTAGE NOODLES

Butter
1 or 2 Vidalia onions, sliced and broken into rings
1 bag of wide egg noodles
1 (24 ounce) carton of large curd cottage cheese (small curd is too dry)

Cook the egg noodles according to the package instructions. At the same time sauté your onions in enough butter (2 - 3 tablespoons) so that they get a nice golden brown color, but not burnt.

As soon as the noodles are done and the onions are soft and golden brown,
drain the noodles well and either transfer them into a good size mixing bowl or if your pot is large enough just mix everything in the pasta pot. Add the onions to the noodles (butter and all) and then start mixing in the cottage cheese. You might not want the entire 24-ounce carton but you will want most of it. And now just mix everything together - and serve right away. Serve it while it's warm, and the cottage cheese will cool it off. This dish cannot be reheated.


CREAM OF SQUASH SOUP

1 pound summer squash, sliced
1 sweet onion, sliced
1/2 cup butter, divided
1 tsp. dried crumbled rosemary
1/4 cup flour
2 cups chicken broth
1 cup milk
1 cup light cream
Salt and pepper to taste

Cook squash and onions in 1/4 cup of the butter until tender. Remove and place in a food processor and process until pureed. Melt remaining butter in a saucepan and add rosemary, stir for about one minute, then add flour and stir until mixture starts to thicken. Add chicken broth; squash puree, milk and cream and heat through, season according to taste with salt and pepper.

CREAMED LOBSTER

1 1/2 to 2 cups cooked lobster meat
1 teaspoon Worcestershire sauce
dash Tabasco sauce
white sauce, below
6 English muffins, split and buttered
shredded Swiss cheese, about 1/2 cup
buttered bread crumbs, 1/4 to 1/2 cup

Flake lobster meat; stir in Worcestershire sauce and hot pepper sauce. Add enough white sauce to lobster mixture to make a stiff mixture.

Toast buttered muffin halves under broiler until lightly browned. Cover muffin halves with lobster mixture.

Sprinkle each with a little shredded Swiss cheese and buttered breadcrumbs.

Bake at 400° for 10 to 15 minutes, or until breadcrumbs are lightly browned and cheese is melted.

White Sauce for Creamed Lobster

3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
dash pepper to taste

Melt butter in a small saucepan; stir in flour until well blended and smooth.
Gradually add milk and stir until thick and bubbling. Season with the salt and pepper. Use in creamed lobster



CUCUMBER DILL DIP

1 pkg (8 oz) low-fat cream cheese, softened
1/2 cup light ranch dressing
1 tbsp skim milk
1 tsp dried dill weed
1 medium cucumber (about 10 oz), peeled, seeded and chopped fine)
2 tbsp finely chopped onion

Place cream cheese in a mixing bowl and whip with an electric mixer until fluffy. Add dressing, milk and dill week, then mix again until well blended. Stir in cucumber and onion, cover, and refrigerate at least one hour to allow flavors to blend.

CURRIED CHICKEN FINGERS ON A STICK

1 lb. of chicken breast, boneless, skinless, cut into strips
1 doz. Bamboo skewers
Half of a small onion, minced
2 cloves of garlic, minced
1 tbsp. grated fresh gingerroot
1 tbsp. red curry paste
1 can of coconut milk
2 tbsp. rice vinegar
1 tbsp. soy sauce
2 tbsp. sugar
Pinch of cayenne
Pinch of salt

Thread the chicken strips onto your skewers and cut off the pointed ends of the skewer. Combine the remaining ingredients in a very large ziploc bag and shake to blend thoroughly. Now add the skewers with no sharp points left on them, into the bag and refrigerate for 3-4 hours.

Grill until just done and serve with a spicy peanut sauce on the side. Garnish with chopped cilantro. (See Disk 404 for Peanut Marinade. That is the correct sauce.)

DRY RUB MIX

4 cups fine corn flake crumbs, (use the blender)
1 package Hidden Valley Ranch (dry) dressing mix,
1 package Italian Seasons (dry) dressing mix,
1/2 cup (dry) parmesan cheese,
1 teaspoon garlic salt, or garlic powder,
1 teaspoon onion salt or onion powder
1 teaspoon celery salt,
pepper to suit your taste

Mix all together, use only enough to coat your meat before cooking. Store the rest in the freezer for next time.

FRENCH APPLE-ALMOND TART
(Laguna Culinary Arts, Laguna Beach, CA) 10 to 12 servings

Crust

2 large egg yolks
2 tablespoons Calvados or brandy
1-1/2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted
butter, cut into 1/2-inch pieces

Filling:

1-1/2 cup blanched slivered almonds
1/2 cup plus 2 tablespoons sugar
2 large eggs
3 tablespoons Calvados or brandy
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
6 tablespoons (1/2 stick) unsalted butter, at room
temperature
3 tart green apples, peeled, quartered, cored, cut into
1/8-inch-thick wedges
1/2 cup apricot preserves

For the crust: Stir egg yolks and Calvados in a small bowl to blend. Combine the flour, sugar and salt in a food processor. Add the butter; cut it in, using on/off
pulses, until butter is the size of small peas. With the machine running, add the yolk mixture. Process until large moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap dough in plastic; refrigerate until cold, about 1 hour. (Dough can be made 1 day ahead. Keep chilled. Let soften slightly before rolling out.) Roll out dough on lightly floured surface to 14-inch round. Transfer to an 11-inch diameter tart pan with removable bottom. Fold overhang in and press, forming double-thick sides. Chill while making filling.

For the filling: Combine almonds, ¾ cup sugar, eggs, 1 tablespoon Calvados, extracts and salt in food processor. Blend until soft paste forms. Add 4 tablespoons butter; blend 10 seconds. Spread in crust. Chill until firm,
about 45 minutes.

Meanwhile, stir apples, 1 tablespoon Calvados and 1 tablespoon sugar in a large bowl. Let stand 30 minutes.

Preheat the oven to 400 degrees. Drain the apples; overlap them in concentric circles atop the filling. Melt 2 tablespoons butter; brush over apples. Sprinkle with 1 tablespoon sugar. Bake the tart for 15 minutes. Reduce temperature to 350 degrees, and bake until the apples are tender, about 45 minutes. Transfer to a rack to cool. Stir preserves and 1 tablespoon Calvados in a small saucepan over low heat until preserves melt. Strain into a small bowl; brush over the apples. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)

FROG'S LEGS PERSILLE

12-24 pairs of frog's legs (allow 3 to 4 per person, depending on size)
Salt and freshly ground pepper to taste
4 Tbsp (60 ml) butter
1 head garlic, peeled (about 15 cloves)
1 cup (250 ml) packed parsley
1/2 cup (125 ml) dry white wine
Lemon wedges for garnish

Season the frog's legs with salt and pepper. Heat the butter in a large skillet over high heat and brown the frog's legs on both sides, working in batches of 4 to 5 pairs of legs at a time. Meanwhile, finely chop the garlic and parsley together. Return all the frog's legs to the skillet and sprinkle with the garlic and parsley mixture. Add the wine and simmer covered over low heat for 20 minutes, or bake
covered in a preheated 350F (180C) oven for 20 minutes. Garnish with lemon wedges. Serves 4 to 6.


GINGER GLAZED CARROTS

1/4 cup butter
1/4 cup brown sugar
1 Tbsp honey
1 Tbsp grated or finely minced fresh ginger root
1/2 tsp ground ginger
1 1/2 pounds (4 cups) whole baby carrots
1/4 tsp salt (or to taste

Melt butter in a large fry pan over medium heat. Add sugar and honey, and heat until bubbly. Stir in minced ginger root and ground ginger. Add carrots and bring to a boil. Reduce heat and simmer, covered, for about 10 minutes or until carrots are cooked. Remove the lid from the pan and continue to simmer for 5 minutes, stirring to coat the carrots as the sauce is reduced. Stir in salt. 4-6 servings.


HABANERO JAM
Makes 1-1/2 cup

1/2 red onion, fine dice
1 red pepper, 1/2” dice
2 Habañero peppers, chopped fine
3 Tbsp. red wine vinegar
1/2 cup brown sugar
1/2 cup honey
1-1/2 Tbsp. lime juice
1 tsp. salt

In a small saucepan, sauté the red onion, red pepper and habañeros in 1 tbsp. vegetable oil for 3-4 minutes. Add the red wine vinegar and cook for 1 additional minute.

Add the brown sugar, honey, lime juice and salt. Reduce heat to medium-low and cook for about 15-20 minutes until the liquid is thick and syrupy.

Add water if it is too thick (remember that it will thicken as it cools).

Purée roughly in blender or food processor. Transfer to a jar and let cool to room temperature.

(Sauce will keep for several weeks in the refrigerator . Feel free to put on roast chicken, grilled pork chops or even in your grilled cheese sandwich.)

HAWAIIAN CAKE

l yellow cake mix
l (4 oz) pkg. vanilla instant pudding
l (9 oz) can crushed pineapple; undrained
l (8 oz) pkg. cream cheese; softened
l (l6 oz) tub whipped topping; thawed coconut

Bake a yellow cake according to directions in a 9 x l3 baking pan according to package directions. Let cool. Mix the pudding mix, pineapple and cream cheese; spread over top of cake. Spread the whipped topping over the pudding mixture. Sprinkle the coconut on the whipped topping.

HAWAIIAN FUDGE

4 cups sugar
1 can (approx 14 oz) crushed pineapple; -well drained
1 cup heavy cream
2 tbsp butter
1 cup chopped macadamia nuts

Mix sugar, pineapple and cream. Stir over low heat to dissolve sugar. Bring to a boil; cook over med heat stirring and washing down crystals from pan sides until candy thermometer reaches 238F degrees or until mixture forms a soft ball in cold water. Remove from heat, cool to lukewarm, add butter then beat until mixture loses its gloss. Quickly add nuts and stir in. Spread into a buttered 8 inch pan; cool and cut in 1 1/2 inch squares.



HOMEMADE BARBECUE

1 8 - 10 lb. pork butt
10 - 12 hickory hardwood chunks (Use the large chunks that are approximately
the size of the palm of your hand rather than the hardwood chips)
Pepper flakes
2 cups vinegar (or use red wine or cider)
2 - 3 bottles of your favorite barbecue sauce

For Charcoal Grill --
Soak hardwood chunks in water for approximately 1 hour before using. Place charcoal briquettes around on one side of the charcoal grate 2 - 3 coals deep and apply lighter fluid. You can stack the coals up the side of the grill. Light coals and wait until ash first appears on coals. Place tinfoil pie pan on side of grill on opposite side of from coal and fill with water. Place hardwood chunks directly onto hot coals and place cooking (top) grate on grill. Sprinkle pepper flakes all over pork butt. Combine liberal dose of pepper flakes with vinegar. Place butt on cooking (top) grate over the pie pan and away from the charcoal and place lid on grill with air vents almost completely closed. You should soon see large amounts of smoke billowing from grill. Baste pork as often as you like with the pepper flake/vinegar sauce. Turn butt a few times during the cooking process for even smoking. Smoke the pork for about 3 to 4 hours, adding hardwood if necessary.

For Gas Grill --
Soak hardwood chunks in water for approximately 1 hour before using. Place tinfoil pie pan on one side of grill and fill with water. Light other side of grill and, when hot, place hardwood chunks onto hot grill. Sprinkle pepper flakes all over pork butt. Combine liberal dose of pepper flakes with vinegar. Place butt on cooking grate over the pie pan and away from the direct heat. Place lid on grill with air vents almost completely closed. You should soon see large amounts of smoke billowing from grill. Baste pork as often as you like with the pepper flake/vinegar sauce. Turn butt a few times during the cooking process for even smoking. Smoke the butt for about 3 to 4 hours, adding hardwood if necessary.

Remove butt from grill and place it in a large crock pot or tinfoil cooking pan. Pour barbeque sauce over the butt. If using the crock pot, cook butt on medium for about another 2 to 3 hours. If using the tinfoil cooking pan, cover the butt and cook in the oven at 225 degrees for the same amount of time. Place pork on large platter and allow to cool, reserving the barbeque sauce in a bowl. Once pork is cool enough to handle, shred pork by hand, removing any gristle. Serve on platter with barbeque sauce on the side. Buns are optional.

The slow cooking of the pork should cause most of the fat to drip away resulting in lean, meaty barbeque.

HOME-STYLE POTATO SALAD

5 pounds small red potatoes
6 eggs, hard-cooked
2 cups mayonnaise
1/4 cup sweet pickle relish
1/4 cup mustard
1/4 cup sliced green olives (optional)
Salt and pepper to taste
Paprika for garnish

Cut potatoes into 1/2-inch pieces and boil until tender. Set aside to cool. Separate egg whites from egg yolks. Chop egg whites and set aside. Mash egg yolks and stir in mayonnaise, relish, mustard and salt and pepper. Combine mixture with cooked potatoes and egg whites and green olives if desired. Stir to blend and garnish with paprika.

INJERA
Bread Yield: 5 9-inch pancakes

Combine:
1 cup buckwheat pancake mix
1 cup biscuit mix
1 egg

add: 1 tbsp. oil

add: 1 1/2-2 cups water to obtain an easy pouring consistency.

Bring a 10-inch skillet or a handled griddle pan to medium heat uniformly over the flame. Do not let the pan get too hot. Spread 1/2 tsp. oil over the pan with a brush. Fill a measuring cup (with spout) or a large cream pitcher with batter.

Pour the mixture on the hot pan or griddle in a thin stream starting from the outside and going in circles to the center from left to right. As soon as it bubbles uniformly all over remove from heat. Pancakes should be 9 inches in diameter.

Place the pan in an oven at 325' for about 1 minute until the top is dry but not brown.

Arrange the five pancakes overlapping each other so as to completely cover a fifteen-inch tray, thus forming the Injera "tablecloth."

This unleavened bread of Ethiopia is really a huge pancake made by the women in special large pans with heavy covers. The Tef batter is saved from an earlier baking and added to the new batter to give it a sourdough quality. It is poured at a thin consistency and baked covered so that the bottom of the pancake does not brown. The top should be full of air holes before the pancake is covered. The heavy cover steams the pancake so that when it is finished it looks like a huge thin rubber sponge. Since Tef is not available here, we had to find a way to simulate Injera in our test kitchen. The combination of buckwheat flour mix and biscuit mix seems to produce the closest substitute. Making it is easy, but getting the Injera texture takes a bit of experimentation, first, because not all pancake mixes are alike and secondly, it is important to cook the pancake at just the right temperature. This takes a bit of practice.

LAMB KABOBS

12 oz. boneless American lamb, leg or shoulder
1/4 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. water
I clove garlic, minced
I tsp. dried oregano leaves
1/4 tsp. ground pepper
1 small yellow squash or zucchini, cut into 1/4 inch slices
1 red bell pepper, cut into squares

In medium non-metal bowl, combine 1/4 cup olive oil, vinegar, lemon juice,
water, garlic, oregano and pepper.

Cut lamb into 1" pieces and toss with oil mixture. Cover and refrigerate 4-8
hours, stirring occasionally.

Thread lamb, squash and bell pepper onto 4 skewers.

Grill kabobs 4-5" from heat, 5 minutes per side or to desired doneness. If
desired, broil chops 4 inches from heat using the same timing. 4 servings.

LEMON GRASS AND COCONUT RICE

1 tsp. butter
1 cup rice
1 cup + 1 tbsp. water
1/2 cup coconut milk
1 tbsp. fresh lemon grass, minced
1 tsp. unsweetened coconut flakes

Melt butter in a pan that has a snug fitting lid. Add the rice and stir to coat. Once coated add the water, coconut milk, lemon grass and coconut. tir and bring to a boil. Reduce heat to the lowest setting and cover rice.

From this point on... do not stir the rice. Cook for 25 minutes and shut off heat.
Remove pan and leave covered for 20 minutes. Do not stir until now.

LEMON HERB TURKEY CUTLETS

2 tsp. Italian herb seasoning
1-1/4 lbs. turkey breast fillets
1 tsp. olive oil
2 cloves garlic, minced
1/2 tsp. lemon zest, grated
2 tsp. all purpose flour
1/3 cup chicken stock
2 Tbsp lemon juice

Sprinkle herb seasoning over turkey. Season with salt and pepper to taste. Place turkey breast fillets between 2 sheets of plastic wrap. Pound lightly with a mallet or other heavy flat object to flatten slightly. Heat oil in a wok or heavy nonstick skillet over medium high heat. Sauté garlic 30 seconds. Working in batches if necessary, sauté turkey breasts 2-3 minutes per side, until lightly browned and
cooked throughout. Transfer to a serving platter.

Sprinkle with lemon zest. Set aside and keep warm. Stir flour into skillet. Add chicken stock and lemon juice, stirring with a wire whisk. Bring to a boil and simmer 2 minutes stirring constantly until sauce begins to thicken. Spoon sauce over turkey. Makes 4 servings.

MASOOR DAAL
This recipe brings the authentic flavor of India into your kitchen. It's a delicious combination of red lentils (masoor daal), ginger, turmeric, cayenne pepper, onion and cumin. Makes: 4 servings

1 cup red lentils
1 slice ginger, 1 inch piece, peeled
1/4 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon cayenne pepper, or to taste
4 teaspoons vegetable oil
4 teaspoons dried minced onion
1 teaspoon cumin seeds

Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.

Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture. Serve over plain or spiced rice.

MATZO BALLS

4 eggs
1/2 cup oil
1 cup matzo meal (best made from scratch from matzo, grind in food processor
or blender)
1/2 tsp. salt
1/2 tsp. baking powder.

Blend all items. Put in freezer about 30 minutes. This will thicken it and make it easier to form. Boil salted water in a large pot. Form the matzo mixture into balls and drop into the boiling water. Cover slightly and cook about 40 minutes. You
can put them into chicken broth or homemade chicken soup.

MEAT KOFTA CURRY

For Koftas:
2 lbs (1 kg) chopped meat
1 chopped onion
2-3 green chilies
1 tbsp black cardamom seeds, crushed
3 tbsp chana flour (Chana dal (Pisum Sativum) are small peas which are peeled
(and cut in half. They were brought to India by the Greeks and are now an
( important staple food in South Asia.)
1 egg (Do not mix in the initial combining.)
1 tsp red chili powder
2" piece ginger Oil for frying Salt to taste For Gravy:
3 chopped onions
2 pieces ginger
8 garlic flakes
3 tomatoes (puree)
1 tsp turmeric
2 tsp red chili powder
1/2 tsp garam masala (available at Eastern market, along with the chana flour)
2 tsp oil or ghee (or butter)
2 tsp coriander powder

Put all the kofta ingredients (except the egg) in a blender and make a smooth paste To this paste, add the egg, mix well, form kofta balls of 1 1/2"diameter and deep fry till golden brown. Keep aside. Blend the onions, ginger, garlic to a smooth paste and keep aside Heat oil or ghee in a heavy bottomed pan, add the above paste and stir till it browns. Add tomato puree, turmeric, red chilies, coriander powder, salt and fry until the oil gets separated. Add 3 glasses of water and when the gravy starts boiling, turn heat to medium. Introduce koftas one by one and simmer with half covered lid for about 20 minutes. Sprinkle garam masala and coriander leaves on the top before serving.

MOCHA CHOCOLATE MARLOW

1 1/2 squares (1 1/2 ounces) Hershey's unsweetened baking chocolate
1/2 cup strong coffee
1 cup marshmallow crème
1/4 cup sugar
Dash salt
1 cup (1/2 pint) cold whipping cream
1/3 cup chopped nuts

In medium saucepan, combine baking chocolate and coffee. Cook over low heat,
stirring constantly, until chocolate is melted. Remove from heat; add marshmal-low crème, sugar and salt, stirring until blended. Cool; refrigerate until mixture is cold and slightly thickened. In small mixer bowl, beat whipping cream until stiff; fold whipping cream and nuts into chocolate mixture. Pour into 8-inch square pan. Cover; freeze until firm, about 6 hours. Makes 8 servings.

MUSSELS
(serves 4)

4 lbs. PEI mussels, bearded and cleaned
4 cups Thai Tomato Curry Sauce (which see)
2 Tbsp. garlic, minced
2 Tbsp. vegetable oil
shaved coconut (optional)
4 sprigs fresh coriander (optional)
4 Naan, warmed (which see)

Heat large saucepan (you can do all 4 portions at once, or do in batches). Add oil and garlic.

Sauté 30 seconds, stirring to avoid burning the garlic.

Add the mussels. Toss in the oil for 30 seconds and add the sauce. Cover and let cook until all the mussels open, about 2-3 minutes.

Discard any unopened mussels. Portion evenly out into deep bowls. Garnish with shaved coconut and/or coriander (optional).

Cut the naan into 4 pieces and serve alongside the mussels.

NAAN
(makes 8)

1/2 oz. fresh yeast (or 1 1/2 tsp. dried)
4 Tbsp. warm milk
2 tsp. sugar

1 lb. flour
1 tsp. baking powder
1/2 tsp. salt

1/2 cup + 1 Tbsp. milk
1/2 cup + 1 Tbsp. yogurt
1 egg, beaten
4 Tbsp. ghee (or melted butter or vegetable oil)

Combine the yeast, warm milk and sugar in a small bowl until the yeast begins to froth, about 10 minutes.

In a large bowl, sift together the flour, baking powder and salt.

Combine the milk, yogurt, egg and ghee. Stir in the yeast mixture.

Stir the liquids into the dry ingredients. Mix until a ball forms.

Pour the ball onto a floured tabletop and knead for about 5 minutes.

Return to a clean, lightly oiled bowl and cover with a damp cloth. Place in a warm area until the dough is doubled in volume, about 1 – 1 1/2 hours.

Pre-heat oven to 375F

Punch down dough and divide into 8 portions. Roll into balls and cover with damp cloth for 10 minutes.

Roll or stretch each ball into a circle roughly 8” in circumference. Brush each with some reserved ghee or melted butter and place on baking sheet lined with parchment paper.

Bake for about 10 minutes, turning the naan over and bake an additional 6 minutes, brushing again with ghee/melted butter.

Remove and keep wrapped in a clean tea towel. Serve immediately.

OVEN FRIED CHICKEN

2 chickens, cut up and skinned
1 tsp salt
1 clove garlic, pressed
2 tsp curry powder
2 tsp Worcestershire sauce
1/2 tsp paprika
1/2 cup boiling water
2 chicken bouillon cubes
1/4 tsp dry mustard mixed with 1 tbsp water
1 tsp oregano
2-3 dashes Tabasco sauce

Place chicken in shallow baking dish. Mix remaining ingredients and brush chicken with mixture. Bake at 350 deg. F. for about 45 minutes, basting often, until tender. Change oven temperature to 400* for about 10 minutes or broil
5 minutes until lightly browned.

POACHED SHRIMP

20 pieces shrimp, 13/15 size (that’s the count per pound), peeled and deveined
4 cups water
1 tbsp. fennel seeds
2 pcs. Star anise
2 tbsp. kosher salt (or coarse sea salt)
2 cinnamon sticks
2 Tbsp. Whole black peppercorns
1 tbsp. mustard seeds
2 tbsp. cumin seeds

Combine everything, except shrimp, in a saucepan. Bring to a boil. Reduce heat to a simmer and cook an additional 5 minutes.

In the meantime, have about 4 cups ice water on standby.

Add the shrimp. Keep the water at a simmer. Cook for about 3 minutes, or until the shrimp is pink and just cooked through. Do not overcook!

Immediately remove the shrimp and plunge into awaiting ice water. Discard the poaching liquid.

Keep the shrimp in the water until completely cooled down.

Remove and keep aside, refrigerated until ready to use.

(You can serve this shrimp with your favourite dipping sauce or toss into a light summer salad, like one of those that David Nelson likes to share with everyone!)

To Assemble
(Makes 4 servings)

20 poached shrimp, reserved
Citrus Glaze (which see)
Cajun remoulade (which see)
Mixed greens (or any favorite salad green, the size of a small handful per person)
1 grapefruit, segmented
1/4 head fennel, shaved as thinly as possible
1/2 cup citrus vinaigrette

Toss the shrimp with the glaze. Remove any excess glaze and place five pieces shrimp per plate.

Divide the Cajun Remoulade into four ramekins, or spoon onto each plate.

Toss greens, segmented grapefruit and fennel with citrus vinaigrette. Divide onto the four plates.

POZOLE
5 servings (from Esme)

2 1/2 lbs pork loin
1 big can of white hominy, drained (Juanitas' brand is good)
5 New Mexico dry chili peppers (pods) (WEAR GLOVES)
5 garlic cloves (divided use)
1 bunch of green onions (not sliced) (or about 20 chives, not snipped)
4 Tbsp chicken flavor bouillon (the powder stuff)
Salt, to taste

Vegetables for garnish:
Cabbage, shredded
Radishes, sliced
Limes or lemons, cut in wedges
Onion, sliced thinly or diced
Tostadas
sour cream
tomatoes, sliced (optional)

Boil enough water to cover pork in a large pot. Add the pork, making sure that there is enough water, since it is your broth. Add the green onions, 2 garlic cloves, salt, and the chicken bouillon. Let it cook on medium heat until the pork is done. Remove the green onions and add the hominy and the chili, which you will have processed while the pork is cooking.

(WEAR GLOVES DURING THE PROCESSING OF THE CHILIES) Boil chilies (in just enough water to cover them) until soft, and the color has changed to a deep, dark maroon. Seed them, and put them into the blender. Add 2 garlic cloves, salt and 3 cups water. Strain it, then pour into the pot. Let it cook
together for 15 to 20 minutes.

While the soup is simmering, process the garnishes listed above, and serve them each in separate bowls, with appropriate instruments for their service.

My friend, Esmeralda, also served a very hot salsa as a garnish, to be added to the soup bowls of the brave. In my recipes wherein peppers are used, I suggest that the chef wear gloves to avoid burning one’s skin. Esme cautioned me not to
touch the salsa, because it could burn my skin. I was very careful, but spilled some and it felt like I had burned my foot!

RED, WHITE AND BLUE PIZZA

1 18-oz. package sugar cookie dough
1/2 cup whipping cream
8 oz. container vanilla yogurt
1 pint of strawberries or raspberries
1 pint blueberries

Grease and flour a 14-inch pizza pan. Spread cookie dough along the bottom and bake at 350 degrees for 15 minutes. Set aside to cool. Meanwhile whip whipping cream until fluffy and fold in vanilla yogurt. Spread mixture evenly over cooked dough. Top with strawberries and blueberries and slice and serve.


SAFARI SUPPER

1 1/2 lb lean ground beef
1 cup regular rice; uncooked
2 tsp chicken bouillon; instant
1/2 tsp salt
1/4 tsp cinnamon
3 tbsp peanut butter; chunky
1 ea onion; sliced
2 1/2 cups water
1 tsp curry powder
1/4 tsp ginger
1/2 cup raisins
1 tbsp honey

Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the remaining ingredients.

To Cook In A Skillet: Heat the mixture to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 35 minutes. (A small amount of water can be added if necessary. )

To Cook In The Oven: Turn the mixture into an ungreased 2-quart casserole. Cover and bake at 350 degrees F. , stirring occasionally, until the rice is tender, about 50 to 60 minutes. (A small amount of water can be added if necessary. ) Yield: 8 servings.
SALMON TANGO

1/4 cup melted butter
1/4 cup brown sugar
1 tablespoon soy sauce
2 tablespoons lemon juice
2 tablespoons white wine
1 1/4 pounds salmon fillets

In a medium glass bowl, mix together butter, brown sugar, soy sauce, lemon juice and white wine.

Place salmon fillets in a large resealable plastic bag, and cover with marinade. Marinate in the refrigerator at least 1 hour, turning once.

Preheat an outdoor grill for high heat, and lightly oil grate.

Grill salmon fillets 6 to 8 minutes, turning once, until easily flaked with a fork. Baste with marinade while grilling. Discard used marinade.

SHRIMP ROLLS

2 cups (500 ml) coarsely chopped cooked shrimp
1/4 cup (60 ml) sour cream
1/4 cup (60 ml) mayonnaise
1 Tbsp (15 ml) chopped chives
1 tsp (5 ml) grated lemon rind
1/2 tsp (2 ml) curry powder
Salt and freshly ground pepper to taste
Cayenne pepper or hot sauce to taste (optional)
6 frankfurter rolls, split, toasted, and buttered

Combine all ingredients except the frankfurter rolls and divide among the hot rolls. Makes 6 sandwiches.

SHRIMP SATAY

1 lb. of peeled and deveined large shrimp
4 bamboo skewers, soaked in water for 30 minutes
1/4 lb. butter (1 stick)
2 scallions, minced
1 clove of garlic, minced
2 tsp. chopped parsley
1/2 cup white wine
1 Tbsp. lemon juice, freshly squeezed

Spicy Peanut Sauce:

4 tbsp. butter (1/2 stick)
1/2 cup minced onion
1 bay leaf
1 pinch of cayenne, or to taste
1 cup chicken stock
1 tbsp. lemon juice
1 cup peanut butter, chunky
1 tbsp. sugar

Put shrimp on wet skewers and place them on a cookie sheet that has shallow sides on it. Melt the butter and add the scallions, garlic and parsley. Sauté until you can smell the garlic.

Remove from heat, add the wine and lemon juice, and pour over skewered shrimp. Let sit at room temperature for 30 minutes.

Make the sauce by sautéing the onion and bay leaf until onion is translucent. Remove bay leaf and add remaining ingredients. Simmer for 10-15 minutes, being careful not to burn.

Grill shrimp for 3 minutes on each side or adjust time depending on the size of your shrimp. Serve with Peanut Sauce on the side.

SHRIMP SCAMPI IN GARLIC BUTTER SAUCE
(Charleston Seafood Co.)

Butter sauce
1 tbsp finely minced garlic
cup butter
1 cup clam juice
cup flour
1 tbsp minced parsley
1/3 cup white wine
juice of lemon
1 tsp dry basil
tsp nutmeg
salt and pepper
cup half-and-half (or use light cream)

Scampi
1/3 cup olive oil
2 tbsp butter
1 tbsp minced garlic
juice of 1 lemon
1 tbsp chopped parsley
tsp crushed red pepper
1 tbsp fresh basil
cup white wine
dash of dry vermouth
salt and pepper
3 lbs deveined and cleaned shrimp (prawns)

Sauce: Melt butter with garlic in saucepan over medium heat; don’t let the garlic brown. In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half-and-half and stir until thickened. Simmer for 30 to 45 minutes

Shrimp: Melt butter in large saucepan on high heat and add oil. Combine remaining ingredients keeping shrimp aside until the last minute. Add shrimp and sauté until firm and slightly pink. Do not overcook. Pour scampi butter over
shrimp. Serve over cooked fettuccine. Serves 8.

SMOKY CHEESE DIP
[] I’m told that this is okay for diabetics. No guarantees. – Spike []

1 cup fat-free cream cheese
1 cup fat-free sour cream
1/2 cup fat-free mayonnaise
1/2 cup reduced-fat shredded cheddar cheese
1/2 cup cooked crumbled low-fat turkey sausage
1 tsp. Worcestershire sauce
1/2 tsp. liquid smoke flavoring
2 cloves garlic, minced

In a food processor, combine the cream cheese, sour cream, and mayonnaise. Process until smooth. Fold in by hand the remaining ingredients.

SOPA FIDEO
( Mexican angel hair pasta)

2 Tablespoons oil (olive oil is best)
6-8 oz angel hair pasta broken into short pieces ***
4-5 cups water
8 oz can tomato sauce
1/2 onion, chopped or onion powder
2 cloves garlic. minced or garlic powder
1/2 bell pepper, diced
salt to taste, or
chicken bullion paste, or 2 cubes

***In the Mexican sections of some stores, packages can be found that are already cut into small lengths.)

In medium saucepan, toast the pasta in the oil over medium heat until it is medium brown. Add the rest of the ingredients. Bring to a boil, and cook over medium heat until pasta and vegetables are done, about 15-20 minutes. This can be made as "soupy" as desired, by adjusting the amount of water. The leftovers will thicken over night. Still good when re-warmed.

Pinto Beans:
1 pound package dry pinto beans
3 1/2 cups water
2 Tablespoons olive oil

Bring to boil, cover, then cut to simmer and cook for 4 hours. Then add salt to taste. The olive oil makes these beans taste great! The broth on the beans thickens overnight to make them something like refried beans. These can also be cooked overnight for 10 hours in a crock pot. It is best to add the salt when the beans are already tender, otherwise they may never cook soft.

SOUPERIOR MEAT LOAF

1 envelope Lipton Recipe secrets Beefy onion soup mix
2 pounds ground beef
1 1/2 cups fresh bread crumbs or 2 slices white or wheat bread
2 eggs
3/4 cup water
1/3 cup catsup
Added changes:
1 small onion chopped fine
1/2 cup celery chopped fine
4 cloves garlic chopped fine
4 slices bacon

Preheat oven to 350 degrees. In a large bowl combine bread, water, catsup, soup mix, and eggs. Mix well then add beef, onions, celery and garlic. Mix well and in a 13 X 9 inch pan make one large or two small meat loafs. Place bacon on top and bake uncovered 1 hour or until done. let stand 10 minutes before serving. Serve with a brown gravy and mashed potatoes with Green beans on the side. Makes about 8 servings.

SPLIT PEA DIP

1 cup dried split peas
2 cups water
2 tsp. dried oregano
2 bay leaves
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
2 cloves garlic, minced
1/4 cup kalamata olives, pitted and chopped
1/4 cup cilantro, chopped

Combine peas, water, oregano and bay leaves in a saucepan and bring to a boil. Reduce heat and simmer for about 45 minutes or until tender, then drain and discard bay leaves. Place pea mixture in a food processor and process until smooth, add vinegar, olive oil, garlic, olives and salt and pepper to taste. Process briefly just enough to mix. Chill for a couple of hours and sprinkle with cilantro. Serve with pita bread.


STRAWBERRY STREUSEL SQUARES

l pkg. yellow cake mix
3 tablespoons uncooked old fashioned oats
l tablespoon margarine
l l/2 cup sliced strawberries
3/4 cup plus 2 tablespoons water, divided
3/4 cup diced strawberries
3 egg whites
l/3 cup unsweetened applesauce
l/2 tsp. ground cinnamon
l/8 tsp. ground nutmeg

Preheat oven to 350. Spray a l3 x 9 baking pan with nonstick cooking spray; lightly coat with flour.

Combine l/2c. cake mix and oats in a small bowl. Cut in margarine until mixture resembles coarse crumbs; set aside.

Place l l/2 c. sliced strawberries and 2 tablespoons of water in blender or food processor. Process until smooth. Transfer to small bowl and stir in 3/4 c. diced strawberries. Set aside.

Place remaining cake mix in large bowl. Add 3/4 c. water, egg whites, apple-sauce, cinnamon and nutmeg. Blend 30 seconds at low speed or just until moistened. Beat at medium speed 2 minutes. Pour batter into prepared pan.

5. Spoon strawberry mixture evenly over batter, spreading lightly. Sprinkle evenly with oat mixture. Bake 30 to 35 minutes or until wooden toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Makes l2 servings.

THAI TOMATO CURRY SAUCE
(makes approx. 2 quarts)

Don’t let the list of ingredients scare you off! Most of the ingredients are rather easy to gather and the preparation time is tempered by the quick cooking time. Leftover sauce can be refrigerated for about 5 days, or frozen. Use the leftover sauce in noodle dishes, vegetable stews or poached chicken.

3 Tbsp. red curry paste
1 bunch lemongrass, pureed in spice grinder until nearly pulverized
4 lime leaves, inner rib removed, fine dice
1 Tbsp. garlic, minced
1 Tbsp. ginger, peeled and minced
1 Tbsp. cumin seeds, toasted
1/2 Tbsp. curry powder
1 Tbsp. ground black pepper
1/2 cup soy sauce
1/3 cup lime juice
3/4 cups brown sugar, packed
4 1/2 cups tomato juice (NOT sauce or puree)
3 cans coconut milk
2 bunches Thai Basil (optional, or use Italian Basil)
3 Thai Birdseye chilies, fine dice

In a large stockpot, heat up 4 Tbsp. vegetable oil. Sauté the curry paste, lemongrass, lime leafs, garlic, ginger, cumin, curry powder and black pepper for 2 minutes. Mix well.

Add the rest of the ingredients. Combine well and bring to boil.

Reduce to a simmer and cook an additional 20 minutes. Skim any foam off at the end.

VEAL AND HAM PIE

This is a classic English dish, and can be made in advance to eat cold. It keeps well in the refrigerator, making it an excellent do-ahead dish. It makes an impressive presentation, looking far more difficult to make than it actually is.

Some softened butter

2 lbs./900g lean boneless veal, cut into small cubes
1 lb./450g lean boneless smoked ham, cut into small cubes
1/4 cup/60ml minced flatleaf parsley
6 T./45ml brandy
6 T./45ml veal or chicken broth
2 T./30ml freshly squeezed lemon juice
finely grated zest of 1 lemon
1 tsp./5ml crumbled sage leaves
2 tsp./10ml salt
several grindings black pepper

4 hard-boiled eggs
8-10 pickled walnuts (optional)

1 egg yolk beaten with 1 T./15ml cream

2 cups/500ml chicken or veal broth
1 envelope unflavored gelatin

Hot water pastry:

5 cups/625g all-purpose (plain) flour
1/2 tsp./3g salt
10 T./150g pork lard (lard is suggested, but shortening would be better for us)
6 T./90ml milk
2 T./30ml water

Warm the milk, water and lard (or shortening) in a saucepan over medium heat, stirring until the lard melts. Stir the salt into the flour, and beat the liquid mixture, a few tablespoons at a time, into the flour, beating until the dough can be gathered into a compact ball. Knead it 2-3 minutes, until smooth and elastic. Place it in a bowl, cover with a dampened tea towel and let rest 30 minutes.

Spread butter on bottom and sides of a pate mold measuring 10x15x2 1/2 inches/25x37.5x6.25cm. If it has droppable sides, it is easier to use. Toss together in a bowl the next 10 ingredients (meats through pepper).

Break off 1/3 of the pastry dough and set aside. Roll out the larger portion into a rectangle of about 20x10x1/4 inches/50x25x.625cm. Gently press it into the pate mold. Put in enough of the meat mixture to fill the pastry shell a little less than half full. Peel the hard boiled eggs and trim off the ends with the white only. Lay end to end down the center of the layer of meat mixture in a straight line, each
egg touching its neighbor. If using the pickled walnuts, line them up on each side of the eggs. Pile the rest of the meat mixture on top.

Roll out the reserved 1/3 of the pastry into a rectangle measuring 4x13x1/4 inch/10x32.5x.625cm. Place it on top of the meats. Trim off excess dough from top and bottom parts and gather the edges together, crimping them well. Cut a hole 1 inch/2.5cm in diameter into the center of the top crust. Brush the whole top crust generously with the yolk and cream mixture. Roll out the trimmed scraps and cut leaf shapes. Arrange attractively on top of the crust and brush again with yolk and cream mixture. Bake in an oven preheated to 350 F/180 C/gas 4 for about 2 hours, or until the top is a deep golden brown.

Remove from the oven and let cool 15 minutes.

Sprinkle the gelatin over the 2 cups cold veal or chicken broth and let soften 2-3 minutes. Then set the pan over low heat and cook, stirring constantly, until the gelatin dissolves completely. Let cool but not become firm.

Pour the gelatin mixture through the hole in the top of the pie. Cool the pie to room temperature then refrigerate for at least 6 hours or overnight before serving.

To unmold the pie, run a sharp knife around the edges of the pie. If the mold has removable sides, remove them and gently lift up the pie. If it does not, very carefully tip the pie out of the loaf pan. Cut the pie into 1/2 inch/1.25cm thick slices to serve.

You should have a round of egg surrounded by the gelled meat mixture and
all surrounded by the crust, an elegant presentation.


WASABI TARTAR SAUCE
A great, easy spicy sauce for tuna, crab cakes, or even shrimp cocktail.
Makes 1 1/4 cups

3 tablespoons wasabi powder
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup prepared Dijon-style mustard
2 tablespoons hot pepper sauce
1/4 cup chopped green onion
salt and pepper to taste

Blend wasabi, mayonnaise, sour cream, mustard, and hot pepper sauce. Mix in the green onion. Season with salt and pepper, cover, and refrigerate until ready to serve.







 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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