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

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Recipes from Spike & Jamie

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Contents Disk 406

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).


ANISE BOILED PEANUTS
BANANA CAKE WITH CASHEWS
BAY LEAF TIP
BEAN SOUP
BEEF TERIYAKI
BLUE CHEESEBURGERS
BLUEBERRY CREAM CAKE
BROCCOLI RAISIN SALAD
CAPPUCCINO BREAD PUDDING
CHICKEN ENCHILADAS
CHIMICHANGAS WITH MANGO SALSA
CHOCOLATE CLOUDS
CHOCOLATE-FILLED MINI VANILLA CUPCAKES
CRANBERRY PECAN EGGNOG MUFFINS
CREAMY PASTA WITH PESTO
CRUNCHY NO-FRY CHICKEN
CUSTARD PIE
DORO ALICHA
DORO WAT
EASY COOKIE BARS
ENGLISH TRIFLE
ETHIOPIAN BERBERE
GOURMET BUTTERMILK PANCAKE and WAFFLE
HOBO DINNER
ITALIAN TOSSED SALAD
LADYFINGERS LEMON DESSERT
LEMON BARBECUE SAUCE
LEMON CHICKEN
LEMONGRASS OIL
LOBSTER STUFFING
MANGO SALSA
NEWFIE SCREECH CREAM SAUCE
NUT BREAD
ONE-POT LOBSTER DINNER
OVEN-ROASTED EGGPLANT
PACKING THE PERFECT PICNIC
PEACH COBBLER
PITCHER O' PUNCH
PORK AND COLLARD GREENS
PORK CHOPS HUNGARIAN
POTATO CAKES
POTATO SALAD, LOUISIANA STYLE
REFRIED BEANS
REFRIGERATOR FIRE AND ICE PICKLES
ROAST LAMB
ROSEMARY CHICKEN WITH ARTICHOKES
SAUTÉED COUNTRY HAM
SCALLOPS
SEAFOOD COCKTAIL
SLOW COOKER CHICKEN AND VEGGIES
SPAGHETTI BOLOGNESE
STEAMED CLAMS
TANDOORI YOGURT
THAI STEAMED SALMON WITH PINK PICKLED
WEST COAST CLAM CHOWDER
WHEAT TORTILLAS
WHITE BEAN SALAD
WHOLE WHEAT PITA BREAD
ZUCCHINI FRITTERS


ANISE BOILED PEANUTS

2 cups raw peanuts* (without shells)
3 1/2 cups water
5 whole star anise**
4 tsp Szechwan peppercorns**
4 Tbsp soy sauce
A 2 inch piece of fresh ginger root, unpeeled, cut into 3 or 4 pieces
1 tsp sesame oil
1 tsp salt
1 tsp hot pepper flakes (optional)

* Available in Asian specialty shops and health food stores
** Available in the spice section of finer supermarkets and Asian specialty shops

It is not necessary to remove the red skins from the peanuts. Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer uncovered for 1 hour 15 minutes, stirring occasionally, until most of the liquid is absorbed. Refrigerate until ready to serve. Will keep for several days in the refrigerator. Makes about 3 cups.

BANANA CAKE WITH CASHEWS

3 eggs
1 cup sugar
3/4 cup cream
1 1/2 cups flour, sifted
4 lbs very ripe bananas, peeled and slightly mashed
1 1/2 cups coarsely chopped cashews
1 cup grated coconut
1 tsp Chinese five spice powder*

* Available in finer supermarkets and Asian specialty shops

Beat the eggs and sugar together until thick and pale. Add the cream and stir to combine. Add the flour, bananas, cashews, coconut, and five spice powder and stir just enough to combine the ingredients. Pour into two greased and floured 8 inch cake pans and bake in a preheated 350F (180C) oven for about 1 hour, until the top is golden brown. Serve warm or at room temperature. Makes two 8 inch cakes.

BAY LEAF TIP

Bay leaves left in a serving dish can be hazardous to your health. They don't soften nor disintegrate while cooking, so if you should somehow swallow a piece, it could scratch or cut your throat. Be sure to stir through your finished dish to pull all the bay leaves before serving. (From Chef June Jacobs)

BEAN SOUP
8 Servings--1 1/2 cups each; 5 pts

8 ounces Turkey Smoked Sausage, browned and drained (Hillshire Farms brand)
1 cup onion, chopped
1 cup celery, chopped
2 teaspoons minced garlic
1 1/2 quarts fat-free chicken broth
2 cups carrot, chopped
2 cups potato, cubed
15 ounces navy beans, cooked
15 ounces pinto beans, cooked
15 ounces black beans, cooked
3/4 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon pepper

Sauté smoked sausage, onion, celery and garlic in Dutch oven until sausage
is browned, 5 to 8 minutes. Add remaining ingredients and heat to boiling; reduce heat and simmer; covered, until potatoes are tender, 10 to 15 minutes.
Note: You could use this recipe for the soup that has about a hundred kinds
of beans in it. If you soaked dry beans overnight, and cooked them in the
morning, it would cost considerably less than using the cooked, canned beans.

BEEF TERIYAKI

1 tbsp. oil
1 lb. beef chuck strips
1 onion; diced
1 clove garlic, minced
3/4 tsp. ginger
1 cup red pepper strips
1 cup green pepper strips
2 cups beef bouillon
1 1/2 cup minute rice
3 tablespoons soy sauce

Heat oil and brown beef with onion and garlic. Add ginger, pepper strips and bouillon and bring to boil. Stir in remaining ingredients; cover, remove from heat and let stand 5 minutes. Stir and serve.

BLUE CHEESEBURGERS

2 lbs (900 g) ground beef (preferably chuck)
1 cup (250 ml) crumbled blue cheese, or grated cheese of your choice
1/4 cup (60 ml) freshly grated Parmesan cheese
2 Tbsp (30 ml) Worcestershire or soy sauce
Salt and freshly ground pepper to taste

4-6 toasted hamburger buns or Kaiser rolls

Mustard, ketchup, mayonnaise, sliced pickles,
sliced tomatoes, lettuce leaves, crisp bacon,
and any other fixings you enjoy

Combine all ingredients and mix together gently using fingers or a large fork. Form into 4 to 6 patties about 6 inches (15 cm) in diameter. Grill over hot coals or sauté in a skillet over high heat until done to the desired degree. Place on the toasted rolls and allow the diners to add condiments as desired. Serves 4 to 6.

BLUEBERRY CREAM CAKE

2 cups graham cracker crumbs
1/2 cup confectioner's sugar
1 stick (1/2 cup) butter or margarine
1 can blueberry pie filling
juice from 1/2 a lemon
8 oz. pkg. cream cheese; softened
3 beaten eggs
1 cup sugar

8 oz cool whip

Mix crumbs, sugar and butter well and spread evenly in a 9 x 13 ungreased baking pan. Cream together cream cheese, eggs and sugar. Spread over the crumb mixture and bake for 30 minutes at 350. Add juice of 1/2 lemon to 1 can of blueberry pie filling. Mix well. Pour over cream filling while still hot.

When completely cool cover cake with cool whip. Refrigerate until serving. Allow at least 3 hours in refrigerator.

BROCCOLI RAISIN SALAD

1 medium bunch broccoli, cut into small flowerets (about 6 cups)
1/2 cup raisins
1/4 cup finely chopped red onion
1/4 cup Sunflower Kernels
1 cup Coleslaw Dressing

Toss broccoli, raisins, onion and sunflower kernels in large bowl. Add dressing; toss lightly. Refrigerate at least 30 minutes. Mix lightly just before serving.

Note: If desired, substitute Slivered Almonds for sunflower kernels.

CAPPUCCINO BREAD PUDDING

4 ounces brewed espresso or strong coffee
4 large egg yolks
1/3 pound (1 inch cubes) day old brioche (bread)
6 large eggs
24 ounces half and half
2 ounces sliced almonds (optional)

Caramel Sauce:
3 3/4 ounces sugar
2 ounces water
6 ounces heavy cream
2 tablespoons unsalted butter

In a small saucepan, combine espresso or coffee and 2 tablespoons of sugar. Boil until reduced to about 1/4 cup. Cool syrup. In a large bowl, whisk together whole eggs, egg yolks and remaining 1/2 cup sugar, half and half and syrup. Spread bread cubes in a 9 inch square baking dish and sprinkle with almonds if using. Pour custard over bread, making sure all bread cubes are covered. Let stand for 30 minutes. Put baking dish in a larger pan and add enough water to pan to reach halfway up sides of baking dish. Bake in middle of oven at 325F for 55 minutes or until golden brown. Serve with warm caramel sauce.

For Caramel Sauce:
In a small, heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Boil syrup, without stirring but swilling pan occasionally, until deep golden caramel. Remove from heat and add cream slowly (mixture will bubble up). Cook sauce over low heat, stirring until smooth and caramel is dissolved. Add butter and stir until melted.

CASHEW TRIANGLES

1/2 cup margarine or butter (1 stick) -- softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon vanilla
1 egg -- separated
1 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon water
1 cup chopped salted cashews, macadamia nuts or toasted almonds
1 ounce unsweetened chocolate -- melted and cooled

Heat oven to 350F. Mix margarine, sugars, vanilla and egg yolk in medium bowl. Stir in flour and salt. Press dough in ungreased rectangular pan, 13 × 9 × 2 inches, with floured hands. Beat egg white and water; brush over dough. Sprinkle with cashews; press lightly into dough.

Bake about 25 minutes or until light brown; cool 10 minutes. Cut into 3-inch squares. Cut each square diagonally in half. Immediately remove from pan; cool. Drizzle with chocolate. Let stand about 2 hours or until chocolate is set. Makes24

CHICKEN ENCHILADAS

Sauce:
1 10 oz can enchilada sauce
1 10-3/4 oz can condensed cream of chicken soup
1 10-3/4 oz can condensed cheddar cheese soup
Mix above ingredients together for sauce.

filling:
1 to 1-1/2 lbs cooked chicken (I boil 3 frozen breast halves), shredded with fork
8 oz shredded cheddar or Mexican blend cheese
10 6" flour tortilla shells

Warm tortilla shells in microwave.

Spread a few tablespoons of sauce mixture in bottom of 8" x 11-1/2" glass baking pan to keep the shells from sticking. On each tortilla shell, put a tablespoonful of sauce, then chicken, then shredded cheese. Roll up and place in pan. Pour remaining sauce on top of enchiladas. Sprinkle on remaining cheese. Bake at 375 deg. F. for 30 minutes. Serve with Rice-a-Roni Spanish rice, refried beans, and a salad.

CHIMICHANGAS WITH MANGO SALSA

1 1/2 pounds stewing beef, cubed
2 cups chopped Spanish onions
1 clove garlic, minced
2 fresh jalapeño peppers, minced
2 red chili peppers, minced
1 large Idaho baking potato, peeled and cubed
1/2 cup chopped fresh cilantro (Chinese parsley)
1 teaspoon salt
2 12 ounce cans Mexican beer (Other beer may be substituted)
2 cups grated Monterey Jack cheese
15 sheets Athens or Apollo fillo dough
1/2 cup butter

Place beef, onions, garlic, peppers, potato, cilantro, salt and beer into 4 quart saucepan. (Wear rubber gloves when handling jalapeño peppers.) Bring to a boil, reduce heat to low, cover and simmer about 1 1/2 to 2 hours or until meat is very tender.

If mixture is watery, uncover pot, increase heat to medium and simmer until thickened. Season with salt if necessary. Remove from heat and chill.

Prepare 12 small fillo strudels according to the Rolls or Strudels directions on our Shapes & Uses pages. (See the end of this disk document.)

Divide beef mixture into 12 equal portions, place on fillo, top with 2 tablespoons of cheese and roll up. Butter outside of each strudel and place seam side down on cookie sheet. Bake in preheated 375°F oven for 20 minutes or until golden brown.

Serve with Mango Salsa according to directions below (or your favorite commercial salsa.) Serves 6



CHOCOLATE CLOUDS

3 egg whites
1/8 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons cocoa
2 cups (12-oz.pkg.) semi-sweet chocolate chips

Heat oven to 300F. Cover cookie sheet with parchment paper or foil.

Beat egg whites and cream of tartar in large bowl at high speed of mixer until soft peaks form. Gradually add sugar and vanilla, beating well after each addition until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto egg white mixture; gently fold just until combined. Fold in chocolate chips. Drop mixture by heaping tablespoons onto prepared cookie sheet.

Bake 35 to 45 minutes or just until dry. Cool slightly; peel paper from cookies. Cool completely on wire rack. Store, covered, at room temperature.

CHOCOLATE-FILLED MINI VANILLA CUPCAKES

1 box unprepared white cake mix
1 cup water
1/3 cup unsweetened applesauce
3 large eggs
1 cup pudding, chocolate, prepared with skim milk
1/2 cup semi-sweet chocolate chips
1/2 cup fat-free cream cheese

Preheat oven to 350 degrees. Line 48 mini muffin cups with paper liners. To make cupcakes, beat together cake mix, water, applesauce and eggs at low
speed for 30 seconds, beat on medium speed for 2 minutes more. Spoon batter
into lined cups. Bake cupcakes for 5 minutes. Remove from oven and drop a teaspoon of pudding into the center of each cupcake. Bake for 13 minutes more and cool for at least 30 minutes.

To make icing, in the top of a double boiler, or a bowl over water simmering in a small sauce pan, put the chocolate chips, stir until melted. Remove from heat and stir in cream cheese, blend until smooth. Top each cupcake with 1 teaspoon of icing.

CRANBERRY PECAN EGGNOG MUFFINS
(Rachels B&B, Mendocino, CA)

INGREDIENTS, dry
2 1/2 cups flour
1/2 cup plus 3 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon nutmeg
scan 1/2 teaspoon salt
1 heaping cup coarsely chopped pecans

INGREDIENTS, wet
1 cup eggnog
1 egg
1/4 cup melted butter (or oil)
2 teaspoons vanilla
1 teaspoon rum flavoring
1 heaping cup fresh or frozen cranberries

Mix together dry ingredients. In another bowl, mix together wet ingredients. Combine wet and dry ingredients sing as few strokes as possible. Do not over-beat (over-beating can cause muffins to toughen and have air tunnels). Grease muffin tins liberally with softened butter. Fill 2/3 full. Bake 375 degrees F until toothpick comes out clean (should be slightly golden brown on top).

CREAMY PASTA WITH PESTO

1 pound angel hair pasta, cooked and drained
1/2 cup butter
2 cups heavy whipping cream
1/2 teaspoon ground black pepper
1 cup grated parmesan cheese
1/3 cup purchased pesto
1 pound large shrimp - peeled and deveined

In large skillet, melt the butter over medium heat; stir in the cream and pepper. Cook, stirring constantly, for 6 to 8 minutes or until hot. Add the grated parmesan cheese, stirring until thoroughly mixed. Stir in the pesto sauce and cook for 3 to 5
minutes, until thickened. Add the shrimp and cook until they turn pink, about 5 minutes. Serve over the hot pasta.

CRUNCHY NO-FRY CHICKEN
3/4 cup finely crushed corn flakes
1/2 tsp. garlic powder
1/8 tsp. black pepper
1/8 tsp. ground red pepper
4 boneless chicken breast halves
1/4 cup chicken broth
Mix corn flakes, garlic, black pepper and red pepper. Dip chicken into broth. Coat with corn flake mixture. Place chicken on baking sheet. Bake at 400 deg. F. for 20 min. or until done. Serves 4.

CUSTARD PIE

4 eggs, slightly beaten
1/4 teaspoon salt
1/2 cup sugar
3 cups milk, scalded
1 teaspoon vanilla
1 unbaked 9 inch pie shell
Ground Nutmeg

Preheat oven to 450 degrees. Mix eggs, salt and sugar in a medium bowl. Slowly stir in milk and vanilla. Pour into pie shell and sprinkle with nutmeg.
Bake for 10 minutes. Reduce heat to 325 degrees F. Bake for 30 to 40 minutes more, or until knife inserted halfway between center and edge of pie comes out clean. Cool on rack. Store in refrigerator.

DORO ALICHA
This is a mild Ethiopian chicken dish. As with other Ethiopian dishes, it uses a lot of butter, but it's great for special occasions. The author likes to cook two or three different Ethiopian dishes, and serve them on a big tray with white rice, a simple salad and plain yogurt. Use injera to scoop up the food from the common plate.

6 onions
1 chicken, cut in parts, without skin
2 cups clarified, spiced butter (recipe below)
1/4 tsp each of black pepper, garlic powder and ginger
1/2 cup wine
salt to taste
about 4 cups of water
4 hard-boiled eggs
a lime, quartered

Wash the chicken parts and soak in water with the lime. In a large pot, fry the onions without fat until tender. Add butter and stir. Add about 1/2 cup of water and the wine. Add spices. Add the chicken. Cook for about 45'. Add more water if necessary, and cook until done, and until the sauce is reduced (though it'll have to cool down to solidify a little). Add four eggs and serve. (Or, skip the eggs.)

You can make this dish into the much more delicious (and spicy!) doro wat,
chicken stew, by adding up to one cup of berbere (a pepper mixture). Unfortunately berbere is a pain in the behind to make. It's sold at some ethnic stores (try Middle Eastern ones), but probably not everywhere.

To make the spiced butter, melt 1 lb of butter in a pot. Skim the foam as it forms, until the butter is pretty much clear. You can also by clarified butter at some ethnic food stores (again, try Middle Eastern ones). Mix a small piece of chopped ginger with 1 clove of garlic (minced) and a couple of slices of chopped onion. Add to the butter. Add one tsp of fenugreek, 1/4 tsp cumin, 1/2 tsp basil, 1/4 tsp cardamom seeds, 1 tsp of oregano and a pinch of turmeric. Stir and simmer for about 15'. Let the spices settle, and then drain.

DORO WAT

1 whole chicken, skinned and cut into parts
6 cups red onions, chopped
1 cup berbere
2 cups spiced butter
1/4 tsp. cardamom
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/2 tsp ground ginger
salt to taste
1/2 cup red wine
4 cups water (or less)
6 hard boiled eggs
1 medium lime.

Quarter the lime. Soak the chicken in a bowl with lime quarters. Brown the onions in a pan without grease. Add spiced butter. Add red pepper and mix well. Add 1/2 cup water and stir. Add wine. Add all spices and blend well. Add chicken and cook for about 30-40'. Add more water and stir gently. Add salt and stir. When sauce begins to thicken sprinkle with black pepper. Add hard-boiled eggs to the sauce.

EASY COOKIE BARS

1/2 cup (1 stick) butter or margarine, melted
1-1/2 cups graham cracker crumbs
1-1/3 cups coconut
1 cup semi-sweet chocolate chunks
1 cup chopped pecans
1 can (14 oz.) sweetened condensed milk

Mix butter and graham cracker crumbs in medium bowl. Press onto bottom of greased foil-lined 13x9-inch baking pan. Sprinkle with coconut, chocolate chunks and nuts. Pour condensed milk over top.

BAKE at 350°F for 25 to 30 minutes or until golden brown. Cool completely on wire rack. Lift out of pan onto cutting board. Cut into bars.

Note: If baking in 13x9-inch glass baking dish, reduce oven temperature to 325°F.

ENGLISH TRIFLE
Makes 4 individual servings

4 1/2 oz. raspberry gelatin (jell-o)
8 slices ready-made sponge cake
sweet sherry
15 oz. ready made custard (or use instant pudding mix – not the cooked type)
6 oz. tinned mandarin oranges
3 drops vanilla, extract
275ml heavy cream, whipped, lightly
1 small block good quality chocolate

Make the gelatin by following the instructions on the side of the packet. Pour into a dish and leave. Once the gelatin is set, roughly chop it.

Put 2 pieces of cake into the bottom of each of four parfait glasses. Drizzle with the sherry and pour half of the custard over the cake and sherry. Spoon the gelatin over the custard, and then add the mandarin oranges.

Cover with the rest of the custard, drizzle with a little vanilla, and cover with the whipped cream. Scrape the chocolate with a sharp knife for shavings for garnish.

ENSALADILLA RUSA

This is Spain's ubiquitous potato salad. Nobody in Spain thinks of it as only a summer dish; it is enjoyed year round. People eat it as a tapa, as a first course, I have even seen it put in a roll for a sandwich. The combination of vegetables makes it colorful and pretty, a lovely change of pace from ordinary white or yellow potato salads.

6 boiling (waxy) potatoes; red-skinned ones would be nice here
1 bunch beets
3 large carrots
1/2 lb shelled fresh peas
salt and freshly ground black pepper to taste

1 recipe homemade mayonnaise

1-2 hard-boiled eggs, sliced
1 sweet red bell pepper (capsicum), roasted and peeled
several anchovies
several green olives
several sprigs flat-leaf parsley
several leaves soft green-leaf lettuce

Scrub the potatoes and boil them until tender. Cube, sprinkle with salt and set aside. Trim the beets about an inch above the base of the stems; reserve the stems and leaves for another use (such as soup). Trim the ling tails off the roots. Boil the beetroot until tender, then plunge immediately into icy cold water. Remove the skin with your fingers so as to lose as little of the flesh as possible. Cube the beetroots and set aside. Scrub the carrots and boil until tender.
Plunge in icy cold water and remove the skin with your fingers so as to lose as little of the flesh as possible. Dice large and set aside. Steam the peas until crisp-tender and bright green.

Roast the pepper in the oven until the skin blackens on all sides. Place in a paper bag or wrap in a tea towel and let rest for about 10 minutes, or until cool enough to handle. Peel off the skin, remove the stem, ribs and seeds. Cut into strips. Set aside.

Make the mayonnaise with olive oil and lemon juice.

Toss the cooked vegetables together with the mayonnaise and add salt and
pepper to taste.

Arrange lettuce on a round platter and mound the vegetable salad on top.

Smooth over the surface and spread more of the mayonnaise over it. Arrange egg slices prettily around the surface. Arrange the pepper strips, anchovies, olives and parsley attractively and artistically on the surface of the salad.

You may serve the ensaladilla rusa immediately or make ahead and chill before serving. This dish may be made the day before, and must be refrigerated since the mayonnaise may contain raw eggs.

ETHIOPIAN BERBERE

BERBERE 1
Berbere is a hot pepper seasoning essential for most Ethiopian dishes. You can buy it at some African and Middle Eastern Stores. Here are three, untried, recipes for it from the African News Cookbook. Makes 1 cup.

2 tsp cumin seeds
4 whole cloves
6 cardamon pods
1/2 tsp. whole black pepper
1/4 tsp. whole allspice
1 tsp. whole fenugreek seeds
1/2 cup dried shallots
3 oz. long red dried chilies
3-6 small, dried hot chili peppers
1/2 tsp. ground ginger
1/4 tsp. turmeric
2 tsp. salt

In a small frying pan, combine cumin seeds, cloves, cardammon pods, black
pepper, allspice and fenugreek. Cook for about 1 minute over medium heat,
until lighted toasted. Put mixture in a blender and add shallots. Grind
finely. Discard the stems and seeds from the chilies. Break up the pods
and process until ground. combine with the toasted mixture and the rest
of the spices.

BERBERE 2
makes 1 1/2 cups

1 tsp. ginger, ground
1/2 tsp coriander, ground
1/2 tsp cardamon, ground
1/2 tsp fenugreek seeds, ground
1/2 tsp nutmeg, grated
1/4 tsp. cloves, ground
1/4 tsp. allspice
1/4 tsp cinnamon
2 tbsp salt
1 2/4 cup cayenne pepper
1/2 cup paprika
1 tsp. freshly ground black pepper

Toast ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice together in low heat for about 4 or 5 minutes, stirring. Add salt, cayenne pepper, paprika, black pepper and continue cooking for 10' to 15', stirring constantly. Cool.

BERBERE 3
For smaller quantities

1 tsp. ground ginger
3 tbsp. cayenne pepper
1/4 tsp. ground cloves
1/2 tsp. cinnamon

Combine spices.

GARAM MASALA

Garam Masala is a spice mix that finds it’s home in Northern India. Different from a curry blend of spices, it utilizes aromatic spices that are added near the end of the cooking to add a fresh breath of air to the food. There are as many blends of Garam Masala as there are cooks, but they tend to use the same base spices. As with any spice, keep in a cool, dry and dark space.

1 Tbsp. cloves, whole
1 Tbsp. cinnamon, broken into ½” pieces
1 Tbsp. black peppercorns
1/2 Tbsp. cumin seeds
1/2 Tbsp. fenugreek
1/2 Tbsp. fennel seeds

Toast all the spices in a hot, dry skillet, shaking to avoid burning. Toast for 2 minutes and place in a small bowl to cool for a few minutes. Grind in a spice grinder until powdered.

GOURMET BUTTERMILK PANCAKE and WAFFLE MIX

8 cups flour
2 cups whole wheat flour
1 1/2 cups buckwheat flour
1 cup corn flour
1/2 cup cornmeal -- stone ground
1/2 cup oatmeal, instant -- powder in blender
2 cups buttermilk, dried
5 tablespoons baking powder
2 tablespoons baking soda
1/4 cup vanilla -- powdered- or see below**
1 1/4 cups sugar
3 tablespoons salt
2 tablespoons malted milk powder -- optional

In an extra large bowl, using a strong wire whisk, blend flour, buckwheat, corn, whole wheat flour, cornmeal, ground oatmeal, baking powder, baking soda, vanilla powder, sugar, salt and malt. Place mix into four 1 quart jars (you may need to tap the bottoms to get it all to fit) and store in a cool, dry place for up to one year. Note: Whole wheat flour can go rancid if it gets too warm, so it may be a good idea to refrigerate this mix if you do not have a very cool cellar in which to store it.

To make pancakes or waffles:

1 cup gourmet pancake & waffle mix
1 egg
1/2 - 2/3 cup water
2 tbsp. vegetable oil

In a medium bowl, stir pancake mix with water, egg and vegetable oil. Add more water, if necessary, to make a medium thickness batter. If using as waffle batter, double recipe and follow manufacturer's directions. Make pancakes in usual fashion.

**If not using dry vanilla or vanilla powder, add 1 tsp. vanilla with wet ingredients. To use as a gift, decorate jar and attach instructions written on a recipe card. Be sure to include instructions to refrigerate mix untilit is used.

HOBO DINNER

1 1/2 lb ground beef or turkey
5 peeled and diced carrots (cut small)
1 bell pepper, sliced
3 stalks celery, sliced
aluminum foil
5 peeled and diced potatoes
1 onion, sliced
8 fresh mushrooms
salt and pepper

Slice and dice all vegetables, except mushrooms, and put in bowls. Cover potatoes with water to keep from discoloring. Make ground meat into 6 patties. Place each patty on a square of aluminum foil. Place desired veggies on top of the hamburger patty. Salt and pepper and wrap securely. Each meal is prepared separately to allow each person to put on the vegetables they like best. Bake at 350F for approx. 1 hour. Place in cookie sheet if cooked in oven. This meal can be cooked out of doors on hot coals. If cooked outdoors, double in foil. Makes 6 servings.

ITALIAN TOSSED SALAD

2/3 cup vegetable oil
2 tbsp. lemon juice
2 tbsp. Dijon mustard
1/2 tsp. freshly ground pepper
8 cups salad greens torn in bite-size pieces
1 cup sliced pepperoni
1 small red onion, sliced
1 cup Pepperidge Farm(R) Classic Cut Cheese & Garlic Croutons

Mix oil, lemon juice, mustard and pepper. Toss salad greens, pepperoni, onion, croutons and dressing in large bowl until evenly coated. Serves 8.

LADYFINGERS LEMON DESSERT

1 can evaporated milk (12oz)
1 package (3oz) ladyfingers, split
1 Package (3oz) lemon gelatin
1 cup boiling orange juice
1/2 cup sugar or equivalent
1/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup whipped cream

Pour milk into small metal bowl, place mixer beaters in the bowl Cover and refrigerate for 2 hours or overnight. Line the side of a 9 inch spring form pan with ladyfingers; set aside.

In a large bowl dissolve gelatin in orange juice, stir in the sugar, lemon juice
and peel.. Cool to room temperature.

Beat milk to soft peaks, fold into gelatin mixture. Pour into spring form pan and
Refrigerate for at least 3 hours. Serve with whipped cream Remove side of pan.
Refrigerate leftovers. Yield 10 servings

LEMON BARBECUE SAUCE

1/2 cup butter or margarine
3 teaspoons flour
1/3 cup water
1/8 teaspoon pepper
1/4 teaspoon dried thyme
3 tablespoons lemon juice
4 teaspoons sugar
1 teaspoon salt
1/8 teaspoon Tabasco sauce

Melt butter in a small sauce pan over low heat. Stir in flour and cook until bubbly. Remove from heat and gradually add water, lemon juice, sugar, salt, pepper, thyme and Tabasco sauce. Cook over moderate heat stirring constantly until slightly thickened. When cool homogenize in the blender. Makes about 1 cup. Use on grilled chicken or fish.

Note: use real butter or margarine and not that vegetable oil spread (like Shedd's Spread) that comes in the tubs.

LEMON CHICKEN
This dish is usually battered and fried when encountered in Chinese restaurants in the USA, but this version is lighter, healthier, and less time consuming.

3 lbs chicken pieces
2 Tbsp soy sauce
The zest of 1 lemon, finely chopped
1/3 cup lemon juice
1 cup water
1 Tbsp sugar
1 Tbsp finely chopped fresh ginger
1 tsp sesame oil
1 tsp cornstarch (cornflour) mixed with
1 Tbsp water
Lemon slices and chopped scallions (spring onions) for garnish

Rub the chicken pieces with 1 tablespoon (15 ml) of the soy sauce and set aside. Combine the remaining tablespoon of soy sauce, lemon zest, lemon juice, water, and sugar in a small bowl, stirring to dissolve the sugar. Heat the sesame oil in a wok or large, heavy skillet over high heat. Brown the chicken pieces on all sides. Add the ginger and cook for 1 minutes. Add the lemon mixture and bring to a boil. Reduce the heat to very low and simmer the chicken covered for 20 minutes. Remove the chicken to a warm platter and add the cornstarch
mixture to the pan. Stir the mixture until it boils and has thickened. Spoon over the chicken pieces and garnish with lemon slices and chopped scallions. Serves 4 to 6.

LEMONGRASS OIL

1 cup vegetable oil
2 stalks lemongrass, cut into thin slices and pounded slightly (to release oils)

In a small saucepan, combine the oil and lemongrass.

Gently bring up the heat until an oil/candy thermometer registers 175F – 200F. Turn off the heat and let the lemongrass infuse for 1 hour.

When oil is cool, strain into a clean container/jar. Discard lemongrass.

(You can use the infused oil in salad dressings, as a soup garnish, on top of grilled seafood items or as part of a marinade for fish)
LOBSTER STUFFING

1 lb. lobster meat (cooked and shredded)
1/3 cup chopped celery
1 egg
1/3 cup chopped green pepper
1/3 cup chopped parsley
1 cup chopped onion
1/3 cup melted butter or oil
1 large pod garlic
1 loaf stale French bread

Grate stale French bread and soften with just enough ice water to make it stick together. Sauté onion, celery, green pepper and garlic in butter until tender. Combine breadcrumbs, egg, parsley, salt and pepper and add to cooked vegetables. Add lobster to mixture and mix thoroughly.

Can be eaten when mixed or baked at 350 in a greased pan for 30 minutes.

MANGO SALSA

2 mangos, peeled and cubed
1 cup finely chopped Spanish onions
1 clove garlic, minced
1 jalapeño pepper, minced
1 red chili pepper, minced
3 tablespoons chopped fresh cilantro (Chinese parsley)
Juice from one lime
Salt to taste

In medium bowl, mix all ingredients together and refrigerate for 1 hour. (Wear rubber gloves when handling jalapeño pepper.) Makes 3 cups

MOROCCAN CHICKEN TAGINE
WITH HONEY AND APRICOTS

about 6 lbs of chicken pieces
2 large yellow onions
2 sticks of butter
1/2 tsp turmeric
1 tsp black pepper
2 cinnamon sticks
1 lb dried apricots or prunes (less if you're not too fond of the fruits).
8 tbsp honey (You can use much more, for a sweeter and less liquid sauce)
2 tsp ground cinnamon
1/2 peeled almonds
1 tbsp sesame seeds
oil

In a large pot, melt the butter. Fry the chopped onions until soft, and add the chicken, salt, pepper, turmeric and cinnamon sticks. Add enough water to cover the chicken, about two cups. Bring to boil, reduce heat, and simmer until the chicken is done, adding water if necessary. Remove the chicken pieces.

Add the prunes or apricots and simmer for about fifteen minutes. Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency. Add more honey if necessary.

When the sauce is almost ready, sauté the almonds in oil. Drain most of the oil from the pan, and toast the sesame seeds.

Return the chicken to the pot and re-heat. Place chicken in a serving sheet, pour sauce on top of it and top with almonds and sesame seeds.

This dish goes GREAT with couscous. Add several pats of butter to the couscous and mix well. You can also add rose water or orange juice.

NEWFIE SCREECH CREAM SAUCE
See One Pot Lobster Dinner. Below. (makes approx. 2-1/2 cups)

(You can, of course, replace the Screech with another type of rum, or even bourbon or whisky)

3 Tbsp. bacon fat
1/2 white onion, diced
1 Tbsp. garlic, minced
2 pc. bay leaf
1/4 bunch tarragon, as is
1/4 bunch marjoram (or oregano), as is
1/2 Tbsp. fennel seed, whole
1 Tbsp. coriander seed, whole
1/4 cup + 1/2 cup Newfie Screech (or other type of rum)
1/3 cup dry white wine
4 cups 35% cream
1/2 cup reserved clam liquor
Salt and white pepper to taste

In a saucepan, heat the bacon fat until shimmering. Add the onion, garlic, bay leaf, tarragon, marjoram (or oregano), fennel seed and coriander seed. Sauté for 2 minutes. Add the 1/4 cup Screech and white wine. Reduce liquid to about 4 tbsp. Add the cream and reserved clam liquor. Reduce this down by about half. Season at this point with salt and white pepper. Strain and reserve the sauce.


NUT BREAD

1 cup raisins boiled with 1 cup water (very important to boil the raisins)
1 cup butter, softened
2 eggs
2 cups sugar
3 cups flour
2 tsp cinnamon or pumpkin pie spice
1 tsp allspice
1 tsp salt
1 tsp soda
2 tsp vanilla
1 cup nuts (walnuts or pecans are best)

Boil raisins in 1 cup water for 5 minutes. NOTE: Do not bother to make this if you don't boil the raisins. Boiling the raisins and using the liquid makes an incredible difference in the taste. Drain well, reserving liquid. Add enough water to raisin liquid to make 1 cup. Beat butter, add eggs and continue beating. Beat in sugar and vanilla. Beat in 1 cup flour, spices, salt and soda. Beat in 1/3 cup raisin liquid and vanilla. Alternately add flour and raisin liquid, beating after each addition. Beat in nuts and raisins. Bake in well greased pans or in paper lined cupcake pans. Bake at 325 deg F. in preheated oven.

Makes 2 1/2 dozen cupcakes, bake 25 minutes, check with toothpick inserted
in center until toothpick comes out clean.

Makes 2 large loaves, bake 1 hour, then check.

Makes 1 12 inch cast iron skillet, bake 1 hour, then check. (This is best.)

This is wonderful thinly sliced, buttered, and toasted.

ONE-POT LOBSTER DINNER
(This recipe is not authored by Spike)
Today we will put together a one-pot dish that ,while seemingly heavy, celebrates all that is summer – lobster, corn, peppers and the refreshing aroma of lemongrass. The sauce is cream based and has the addition of Newfie Screech. What is Newfie Screech exactly? It is a rum made in Jamaica, perhaps not the noblest of rums, but deserving of a great reputation in Maritime Canada. It has strong caramel overtones and is a bit sweeter than other rums. It is a good companion to the natural sweetness that corn and lobster offer at this time of year, with the pinch of being 80 proof!

I have served this dish with chili and cheese spiked bread sticks and wild rice in the autumn. Let this dish be a base for what you like – add any other vegetables, starches, etc. that strike your fancy. You can use fish broth as part of the base, or blend in some tomato paste for a richer color and flavor.

You can serve this in a deep pasta bowl, soup bowl or even traditional clay hot pots that you can purchase in any Japanese or Chinese ceramic shop.

Start off with a refreshing salad or light appetizer – this hot pot demands your attention and appetite! (The editorial on this item is by Chef Paul Silva.)

1 2-1/2 lb. lobster, boiled or steamed, meat removed (leave claws intact, tail meat
cut into 1/2” medallions)
2 ears of corn, kernelled
2 red peppers, cut into 1/4” dice
2 tsp. garlic, minced
1/2 cup shitake mushrooms, stemmed and sliced thin
1/4 lb. green beans, cut into 1” pieces
clams, reserved (see “Steamed Clams”)
1/2 lb bacon, reserved (cut into 1-inch pieces, sautéed until done, fat reserved)
1/4 lb. baby new potatoes, boiled and halved
1/2 bunch coriander or parsley, chopped roughly
2 cups, Newfie Screech sauce (which see)
Lemongrass oil (which see)

In a large sauté pan, heat 3 tbsp vegetable oil over medium-high heat. Add the corn, peppers, garlic, shitake mushrooms and green beans. Sauté for 2 minutes or until the vegetables start to soften. Add the potatoes, clams and bacon. Sauté for 2 minutes more.

Add the Newfie Screech sauce and bring to a quick boil. As soon as it hits the boil, shut off. Add the lobster meat and chopped parsley or coriander. Ladle equally into 4 bowls. Drizzle with the lemongrass oil.

OVEN-ROASTED EGGPLANT

2 large Italian eggplants, sliced into 1” rounds
1/4 cup Kosher or other coarse salt
4 Tbsp. vegetable oil
2 Tbsp. garlic, minced
1 Tbsp. Madras curry powder
1/2 tsp. dried chili flakes

Place the eggplant slices in a colander over a bowl and mix in the salt, making sure all areas are coated with salt. Leave to drain for 1-2 hours.

Preheat oven to 375F.

You will see a dark brown liquid in the bowl - discard this as this is the bitter juices from the eggplant. Rinse the eggplant well under cold running water and squeeze dry. Toss the eggplant with the oil, garlic, Madras curry powder and dried chili flakes.

On a parchment lined baking sheet, place the eggplant evenly on the sheet and bake for about 20 minutes, or until the eggplant is cooked through. Remove from oven and reserve

(Salting vegetables like eggplant, cucumber and zucchini like this help to remove bitter liquids and concentrate the flavors of the vegetable. You will also find that they don’t absorb as much oil, making the cooking process a healthier one)

PACKING THE PERFECT PICNIC

Happy and healthy outings depend upon packing and serving picnic fare in a way that keeps food safe. Follow these guidelines:

* Place cooked meats and raw items for the barbecue, as well as items most likely to be used last, on the bottom of the cooler close to the cooling source.

* Find a shady spot for coolers. Do not place foods directly in hot sun, which can make perishable foods unsafe to eat.

* Bring separate coolers for beverages and food. Avoid constantly opening the food cooler—and take foods out of cooler as close as possible to the time you plan to eat. Rather than putting out all foods as once, take out starters first, then main course, and desserts last.

* To avoid a soggy lettuce salad, pack dressings and ingredients separately, then toss together on site. Think about using a large self-sealing plastic bag for tossing and from which to serve salad —then dispose of properly.

* Some handy things to tote along:

* Plastic bag for cleanup

* Tablecloth with wipe-clean surface

* Small plastic cutting board

* First aid kit with insect repellent

* Damp washcloth in a plastic bag, and liquid hand soap

* Big jug of water to drink and/or for hand washing

* Big napkins (small towels or wash-cloths work well)

PEACH COBBLER

2 cups all-purpose flour
1 Tbsp. sugar
Pinch of salt
1/2 cup butter, cut into pieces
6 Tbsp. ice water
6 cups fresh peaches, peeled and sliced
1 cup brown sugar
1/4 cup all-purpose flour
1 Tbsp. vanilla extract
1 tsp. ground cinnamon
1/3 cup slivered almonds
1 egg, beaten
1 tsp. water
1 Tbsp. sugar

Combine 2 cups flour, 1 Tbsp. sugar and pinch of salt in a food processor and pulse a few times to mix. Add butter and pulse until mixture is coarsely mixed. Add ice water and process until combined. Divide dough into two equal parts. Spread one part along the bottom of a 2-quart baking dish that has been sprayed with non-stick cooking spray. Combine peaches, half the brown sugar, 1/4 cup flour, vanilla and cinnamon and toss. Spread peaches over dough. Sprinkle with remaining brown sugar and almonds. Cut other half of dough into 2-inch wide strips and place on top of peaches. Combine egg, 1 tsp. water and 1 Tbsp. sugar and brush over dough. Bake at 375 for 45 minutes. Allow cobbler to stand for at least 30 minutes before serving.

PITCHER O' PUNCH
Fruity Flavor Blend

1 (6-ounce) can frozen orange juice concentrate, thawed
1 (6-ounce) can frozen lemonade concentrate, thawed
3 cans cold water
2 cups apricot nectar
1 quart lemon-lime-flavored carbonated beverage, well chilled

Combine juice concentrates, water and apricot nectar in a large pitcher, stir well then chill. Just before serving, add carbonated beverage slowly (to preserve carbonation). Serve over ice. Garnish with fresh mint if desired. Makes 2-1/2 quarts.

PORK AND COLLARD GREENS

1/3 stick of unsalted butter
2 tbsp. peanut oil
2 lbs. pork ribs, cut crosswise into 1 inch pieces. See your butcher.
1 large onion, diced
1 14 ounce can of plum tomatoes, undrained
1 tsp. sugar
3 lbs. Collard Greens, stemmed
Salt and Pepper to taste

In a heavy pot or Dutch oven that has a lid, brown the ribs in the butter and oil until browned. Reduce the heat to medium and add the onion and cook until soft.
Add the tomatoes and sugar and bring to a boil.

Place the collard on top of the meat and tomatoes and season with salt and pepper. Cover and simmer for 15 minutes, then stir whole pot and cover again and simmer for another 30 minutes or so until greens and ribs are tender.
Check seasoning and serve at once.

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.

POTATO CAKES

3 large Yukon Gold Potatoes, peeled
1 white onion, peeled
2 eggs, lightly beaten
2 stalks scallion, sliced thin
1/2 tsp. nutmeg, ground
1/2 tsp. salt
1/2 tsp. pepper

Preheat oven to 375F. Grate the Yukon Gold potatoes and onion into a large bowl (use a basic box grater)

Add the eggs, scallion, nutmeg, salt and pepper and combine well.

In a (preferably non-stick) pan and over medium heat, heat 2 tbsp. vegetable oil until shimmering.

Squeeze out any liquid from the potato mix and place enough in the pan to cover the bottom, making a layer 1/3” thick.

Cook for about 3-4 minutes, pressing down the potato cake with a spatula to help pack it down.

Flip over and cook the other side. The cake should almost be cooked all the way through.

Place cake on a parchment lined baking sheet. Continue making cakes until mix runs out. Bake in oven for about 5 minutes to finish cooking the potatoes.

Cut into rounds (about 1-1/2” size) or slice into pie shapes. Reserve.

(Of course, these are basically Latkes…serve chilled with sour cream and chives as an appetizer or hors d'ouevre, warm them with some applesauce and blue cheese on top or heat them and top with sliced duck and cranberry sauce – the possibilities are endless!)

POTATO SALAD, LOUISIANA STYLE

2 pounds small new potatoes, sliced 1/4 inch thick (about 6 cups)
5 slices bacon, cut into 1/2-inch pieces
3/4 cup refrigerated sour cream and dill salad dressing (or use sour cream
with dill to taste)
1 to 2 Tbsp Louisiana-style hot sauce
1/4 teaspoon black pepper
1 medium green pepper, diced
1/2 cup sliced green onions
1/2 cup sweet chunky pickle relish
Lettuce leaves

In 4-quart saucepan over medium heat, cook potatoes in boiling water to cover 10 minutes or until tender. Drain.

In medium skillet over medium heat, cook bacon until crisp. Transfer to paper towels to drain. Reserve 1 Tbsp bacon drippings.

To make dressing: In small bowl, combine salad dressing, hot sauce, black pepper, bacon and reserved drippings.

In large bowl, combine potatoes, green pepper, onions and relish. Add dressing; toss gently to coat. Cover; refrigerate until serving time, at least 4 hours.

To serve: Spoon into lettuce-lined salad bowl. Makes 8 servings.

REFRIED BEANS

3 cups cooked beans
1/2 cup of the liquid used to cook the beans
4 oz pork lard
1 large onion, sliced
4 chilies Colorados (or guajillos) sliced
Salt to taste.

Blend the beans in their liquid. Fry the onion in hot lard until dark brown, drain the fat, add the chilies and fry for two seconds, add the beans and salt to taste and simmer until the flavors have blended.

REFRIGERATOR FIRE AND ICE PICKLES

64 ounces Dill Pickles -- 2- 32 oz. jars -whole
4 cups Sugar
4 tablespoons Hot Sauce -- more or less, as desired
3/4 teaspoon Red Pepper Flakes
3 cloves Garlic -- minced
1 large Onion -- thinly sliced

Cut pickles into 1/4 inch slices and combine with remaining ingredients in a large bowl. Stir well. Cover and let stand for 2 hours, stirring occasionally. Spoon back into original jars, cover and refrigerate up to 1 month. To ensure the best flavor, hold for 1 week before eating.

ROAST LAMB
(Inn at 657, Los Angeles, CA)

1 lb dried navy (great northern) beans
3 cloves garlic
1/4 cup butter or margarine
2 lbs onions, thinly sliced
1 tsp rosemary leaves, dried
1 tsp thyme leaves, dried
3 tsp salt
1/4 tsp pepper
2 1-lb cans Italian plum tomatoes, drained
7 lb leg of lamb
parsley, chopped

Wash beans; drain. In a 6 qt kettle, combine beans with 6 cups cold water. Bring to boiling; reduce heat and simmer 2 minutes. Cover, remove from heat; let stand 1 hour. Measure liquid. Add water to make 2 quarts.

Return the beans and their liquid to kettle; bring to boiling. Reduce heat, simmer gently, covered, 1 hour, or just until beans are tender, but not mushy. Drain the
beans in colander. Peel 1 clove of the garlic and crush in garlic press.

In hot butter in large skillet, sauté sliced onion and rushed garlic until golden - about 10 minutes. In shallow roasting pan, combine cooked beans, onion mixture, 1/2 tsp rosemary, 1/2 tsp thyme, 2 tsp salt, the pepper, and tomatoes; mix well.

Wipe lamb with damp paper towels; trim off most of the fat. Using a paring knife, make 6 small slits in flesh. Peel 2 cloves garlic; cut into slivers; insert slivers of
garlic in each slit in surface. Sprinkle lamb with remaining rosemary, thyme, and salt. Place leg of lamp on top of beans; insert meat thermometer into meaty part of leg - it should not rest against the bone. Roast, uncovered, 3 to 3-1/2 hours, or to 175 F on meat thermometer, for well done. Roast 20 minutes less for medium-well or pink.

To serve: Remove lamb to heated platter or carving board. Roast should stand for about 20 minutes before carving, for easier slicing. With long, sharp knife, cut long, thin, flat slices from leg. Spoon beans around lamb; sprinkle with parsley.

ROSEMARY CHICKEN WITH ARTICHOKES
Makes 6 servings

6 (4 to 6 ounce) boneless, skinless chicken breasts (if they are large, use 4)
1/2 teaspoon EACH salt and pepper
1 teaspoon paprika
2 teaspoons olive oil
1 tablespoon butter
1/4 cup dry sherry
1 (14 1/2 ounce) can drained, water-packed artichokes, cut into quarters
2 chopped scallions
2/3 cup fat-free chicken broth
1 tablespoon cornstarch
1 1/2 teaspoons chopped fresh rosemary

Sprinkle chicken with salt, pepper and paprika. Heat oil in large nonstick skillet on medium high; add chicken and cook 5 to 7 minutes on each side or until lightly browned. Remove chicken; set aside. Melt butter in same skillet over medium heat. Add artichokes and scallions and cook 1 minute. Mix together broth, sherry, cornstarch, and rosemary; add to artichoke mixture. Return chicken to skillet. Bring to a boil and cook, stirring constantly for 1 minute or until sauce thickens. Spoon sauce over chicken and serve immediately.

SAUTÉED COUNTRY HAM

2 tbsp. unsalted butter
2 tbsp. peanut oil
6-8 slices of country style ham, sliced thin about 1/8 inch thick
1/4 cup white wine, dry
Reserved pan juices
Sugar
White vinegar

Heat butter and oil in a large pan and brown the ham slices in batches, removing them to a warm platter in a warm oven. When done add the wine to the juices in the pan and simmer for 5 minutes. Taste, if the sauce is too salty for you, add a little sugar and a dash of vinegar for a sweet and sour effect. Pour the sauce over the ham and serve right away.

SCALLOPS

Today we offer Garam Masala scented scallops served with tandoori yogurt, potato cakes and oven-roasted eggplant. It may sound like it’s a lot of work, but you’ll see how easy it is to throw this dish together, perfect for lifting the spirit halfway through the week. Scallops are classified as bivalves, meaning that the shell has two parts (top and bottom). They join oysters, clams and mussels in that regard, with a small muscle called the adductor doing the arduous work of opening and closing the shell. Most scallops come cleaned already. They also come packed in two different ways wet and dry. Wet scallops are immersed in a chemical that causes the scallops to become bloated (just like you feel after a big Thanksgiving dinner). The problem with this is that they release their water as soon as you start cooking them and causes great shrinkage. Put these scallops in a hot pan and they’ll start boiling in their own liquid as opposed to getting a nice sear - avoid these. Dry scallops refer to scallops that have not been treated in this manner, and are very desirable. Please ask your fish monger or grocer for the “dry” variety – you won’t regret it (and you’ll save money too – 10% of the weight of treated scallops is water – you’re paying for plain old H20!!)

Have your eggplant and potato cakes warm and ready to go, as the scallops take only 8 minutes to cook. Feel free to serve the scallops with a nice mango chutney or your favorite curried vegetable recipe.

20 pieces Scallop, size U-10 (meaning 10 pc. per pound, roughly)
2 1/2 Tbsp. Garam Masala
1 tsp. salt
3 Tbsp. vegetable oil

Potato cakes, either in small rounds or small pie shapes (which see)
Oven-Roasted eggplant (which see)
Tandoori Yogurt (which see)

Preheat oven to 450F. Preheat a cast-iron pan, or if not available, a sauté pan.
Toss the scallops with the Garam Masala, salt and oil in a bowl. Sear the scallops, a few at a time, in the pan. Cook each side about 1 minute per side, getting a nice golden color on each side. Transfer to a parchment lined baking sheet. When all scallops are seared and on the baking sheet, place in oven. You can also re-heat your potato cakes and eggplant in the same oven at the same time. Cook the scallops for 2 minutes, flip over and cook an additional 2 minutes. You don’t want to overcook them. Remove all items from oven.

To plate, (to serve,) put the eggplant and potato cakes on plate, and arrange 5 scallops per plate, however way you want – this is your dinner. Drizzle the tandoori yogurt sauce over the scallops and mango chutney if using. Serve immediately.

SEAFOOD COCKTAIL

1 cup shredded iceberg lettuce
2 tbsp thinly sliced red onion
1 tbsp plus 1 tsp reduced-calorie mayonnaise
1 tbsp ketchup
1 tsp red wine vinegar
1 medium tomato, blanched, peeled, seeded, and chopped
3 ounces shelled and deveined cooked medium shrimp, chilled
and cut lengthwise into halves
1/2 cup of cooked lobster meat, sliced

In medium mixing bowl combine lettuce and onion, tossing to combine; arrange on serving platter.

Using a wine whisk, in small mixing bowl beat together mayonnaise, ketchup, and vinegar; add tomato and stir to coat. Spoon tomato mixture onto center of lettuce-onion mixture; top with shrimp and lobster.

SLOW COOKER CHICKEN AND VEGGIES
WITH LEMON TARRAGON MAYONNAISE

1 large stewing chicken
1 large yellow or brown onion, cut into wedges
1 large white turnip, cut into wedges
3 large carrots, peeled and sliced thickly
1-2 large parsnips, peeled and sliced thickly
5-6 cloves garlic, chopped
several sprigs dill

Tie in a piece of cheesecloth:
2-3 sprigs fresh thyme
1 sprig fresh rosemary
1 sprig fresh sage
zest of 1 lemon, peeled off in large strips
skin you peeled off the onion (adds good color to the broth)
6 whole black peppercorns
4 whole allspice
4 whole coriander seeds
2 whole cloves
1/2 tsp. cumin seeds
1 whole cardamom pod, cracked

Thoroughly wash the chicken inside and out, taking especial care to clean out clumps of blood in the cavities. Reserve the giblets for another use. If you can get the feet, clean them and add them to the pot; they add a wonderful richness to the broth. Put the cheese-cloth bundle into the cavity along with some of the garlic. Scatter the slices of one of the carrots on the bottom of the slow cooker and put the chicken on top of it. Put the rest of the ingredients around the pot. Add enough water and/or dry white wine to come halfway up the sides of the pot. Cover tightly and cook on high for at least 4 hours or medium for at least 6 hours, depending on the size of your chicken.

Meanwhile, make the lemon tarragon mayonnaise.

Lemon Tarragon Mayonnaise

1 soft boiled egg, room temperature
juice and pulp of 1 lemon
zest of 1/2 lemon, minced or grated
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
1/4 tsp. dry mustard, preferably Coleman's OR 1 tsp. prepared Dijon mustard
1 very large handful fresh French tarragon leaves
3/4-1 cup olive oil (or blend of olive and safflower oils, to taste)

Be sure to use French tarragon and not any other kind. You really will notice the difference in flavor.

As I have mentioned before, I have experimented with making mayonnaise using soft boiled eggs for the benefit of people in areas where there are concerns about salmonella in raw eggs, and it has been very successful. Because the white is used in the mayonnaise, less oil is used and the white contains less fat than the yolk, so the whole recipe contains less fat.

Place all the ingredients except the oil in a blender or food processor and whiz until smooth. Start adding the oil a drop at a time, allowing it to emulsify. After you have added a good tablespoonful of oil to the mixture, you can start adding it in a thin stream. Keep adding the oil until the mayonnaise thickens enough to make a slurping noise (if using a blender, this sound does not happen in a food processor). Taste and adjust seasoning. Chill until ready to use.

When the chicken is tender and done, remove it from the slow cooker and let it rest at least 15 minutes. If you plan to chill it, do so. Remove the vegetables and let them cook to the extent you want, or keep warm. Take the cheesecloth out of the cavity of the chicken and squeeze it Into the soup to get all the flavor out of it. De-fat the broth.

Cook some super fine egg noodles to add to the soup. Use some of the broth the braise the escarole.

Remove the chicken from the bones when it is at the temperature you want and arrange it with the vegetables on a large platter. Depending on the size of you platter, you can also put the escarole there or on a separate one. Nap with the lemon tarragon mayonnaise and serve the rest of the mayonnaise on the side.
Garnish the platter with red or pink nasturtiums.

SPAGHETTI BOLOGNESE
Serves 2

1/4 cup red lentils
1/2 cup TVP (textured vegetable product) or you can use 1/2 lb ground beef
1/4 cup dried capsicum, chopped (green pepper)
1/4 cup dried mushrooms, chopped
1/4 cup sun dried tomatoes, chopped
1 tbsp sesame seeds
2 tbsp dried onion
1/4 tsp basil
1/4 tsp thyme
1/4 tsp oregano
1 tsp dried parsley
1/2 tsp black pepper
1/4 tsp garlic powder
6 tbsp tomato flakes
1/4 lb pasta or spaghetti
Parmesan cheese to taste

To prepare:
Mix all ingredients except pasta and cheese. Place into a plastic bag. Place pasta in another bag, and cheese in a third.

To cook:
Bring 3 cups of water to boil. Remove from heat and add dried vegetables and spices from bag. Stir and put aside. This must soak for at least 15 minutes.

In a second saucepan, bring 3 cups of water to boil. Add pasta to second saucepan. Bring to boil again, then simmer for 10 - 15 minutes or until cooked.
Drain and put aside. Return first saucepan to heat. Bring to boil, then simmer until lentils are very soft, stirring occasionally. If sauce becomes dry, add more water. Do not undercook as partially raw lentils taste disgusting, but fully cooked they taste good. Pour sauce over pasta and mix. Sprinkle parmesan cheese over the top.

STEAMED CLAMS

1 lb. littleneck clams, cleaned
1/4 cup dry white wine
1 tsp. garlic, minced

In a large sauté pan, heat 1 tbsp. vegetable oil until shimmering. Add the clams and garlic. Sauté for 1 minute. Add the wine, cover and steam until the clams open up. Drain the clams, reserving 1/2 cup cooking liquid.

TANDOORI YOGURT

1 cup yogurt
3/4 tsp. paprika
1 lemon, juice of
1 Tbsp. honey
2 heaping Tbsp. prepared tandoori paste
1/2 tsp. cayenne pepper

Whisk all ingredients together in a bowl. Place in jar/container, cover and refrigerate.

THAI STEAMED SALMON WITH PINK PICKLED
GINGER, RED ONION AND LEMON GRASS

4 – 6 oz Salmon fillets
12 cloves Garlic, crushed
1/2 cup Red Onion, diced medium
3 medium Serrano Chilies, minced
1/2 cup Pickled Ginger slices
2 stalks Lemon Grass….outer leaves discarded, and lower end of stalks trimmed
to 4 inch lengths and sliced on the bias
1/2 tsp Salt
1 tbsp Sugar
1 cup Fresh lemon juice

Place the Salmon pieces in a bowl and add all the rest of the ingredients.

repare a steamer with water in lower section. Bring water to a boil and place steamer rack with bowl containing salmon over the steam. Cover and allow salmon to steam in the bowl for 15 to 18 minutes or until fish is cooked and the broth is infused with the flavors.

Transfer the cooked fish to service plates and cover with the flavored broth and vegetables. Serve with steamed jasmine rice.

WEST COAST CLAM CHOWDER

4 slices bacon, diced*
1 cup onion, finely chopped
3 cups potatoes, peeled and diced
3 dozen clams, or 2 10-oz. cans**
2 Tbsp flour
3/4 cup light cream
1 3/4 cups milk
1/2 tsp. salt
1 Tbsp mixed herbs of your choice*** : thyme, parsley, onion, celery, dill, garlic,
pepper, lemon peel, bay leaf makes a good seasoning

If using fresh clams, thoroughly wash clams. Cover with salt water and let stand 15 minutes. Repeat twice. Rinse. Place in large kettle with 1 cup water. Cover and steam 5-10 minutes until shells open. Remove from shells. Strain liquor and reserve 1/2 cup.

Sauté bacon and onion. Remove bacon fat, reserving 2 Tbsp. Add clam liquor, 1 cup water and potatoes and simmer until barely tender. Blend bacon fat and flour. Stir into chowder. Add clams, cream, milk, salt and herbs and bring to a boil. Serves 4-6

*Low-salt bacon is best, because the one thing you do need to watch with this is that it not get too salty. If you use regular, cut back on the salt.

**You can use canned clams. It works fine.

WHEAT TORTILLAS
(10 to 15 persons)

1 lb. wheat flour
1/3 tablespoon salt
1 teaspoon baking powder
5 oz. pork or vegetable lard
1 cup hot water

Mix the flour with salt and baking powder. Make a well in the center of the flour, add the lard, mix and add the water gradually until the mixture can be shaped into a soft ball. Make small balls called "testales" of the desired size and roll out the dough on a floured surface to make tortillas of the desired thickness. Place a tortilla on a hot comal or griddle and leave it for about a minute, and then turn it
over for a third time, allowing it cook for another thirty seconds.

WHITE BEAN SALAD

1 head Lettuce, iceberg
2 cloves Garlic -- minced
3/4 cup Tomato Sauce
4 teaspoons Olive Oil
1 teaspoon Rosemary -- dried
1 teaspoon Sage -- dried
16 ounces Cannellini Beans -- rinsed & drained
1 medium Bell Pepper -- Red- chopped
2 tablespoons Parmesan Cheese -- grated (optional)
1 loaf French Bread -- 1 Baguette (loaf)

Preheat oven to 350 degrees F. Place Baguette into a brown paper bag, close
and warm bread in oven for 5 minutes. Wash and dry lettuce. Tear into bite-size pieces and arrange in the center of the serving platter. Pour tomato sauce over lettuce. Heat oil in a medium-sized sauté pan. Add garlic and herbs and sauté for 1 minute on medium-low heat. Remove from heat. Add beans and red bell pepper and toss to coat with herbs and garlic. Add salt & pepper to taste. Spoon bean salad over lettuce. Sprinkle or grate Parmesan cheese over beans. Serve with warm French baguette.

WHOLE WHEAT PITA BREAD

2 cups whole wheat flour
1/3 cup white bread flour
1 tsp yeast
1 tsp salt
2 Tbsp extra virgin olive oil
1 1/2 cups water

Blend flour, yeast and salt into a large bowl. Combine oil and enough water to make a soft dough. Turn dough out on to a floured surface. Knead dough thoroughly 10 minutes or until smooth and elastic. Cut into 12 equal size pieces, rolling piece into a ball, then roll out to an oval shape 7"/17.5cm long. Place on floured trays, cover with a cloth and leave in a warm place for one hour or until doubled size.

Preheat oven to 475 F/190 C/gas 5. Oil two baking sheets and place into oven to heat. Place three pita breads on sheet and sprinkle with water. Bake 5 minutes or until puffed and lightly browned. Remove from baking sheets and wrap in a cloth while baking remaining bread. Serves 4-6.

To make in bread machine:

Place ingredients in machine in order given by manufacturer. Use dough cycle. At beep, remove and follow directions for making breads and baking in the oven.
To use heavy duty mixer with dough hook: Whisk water, oil and salt in bowl; add and whisk in yeast. Add flour and knead with dough hook. Follow remaining directions to make individual breads and bake.

ZUCCHINI FRITTERS

2 medium zucchini (about 1/2 lb.)
1 medium sized onion
2 Tbsp olive oil (divided)
2 oz firm feta cheese
4 sprigs fresh mint or dill
1/2 cup flour (whole wheat or spelt are recommended but white works)
2 eggs
salt
freshly ground black pepper

Wash and pat dry zucchini. Remove and discard stems and flowers, and grate the zucchini. Wrap grated zucchini in a kitchen towel, twist the towel and press out as much liquid as possible. Peel and grate the onion.

In a large pan, heat 1 T of oil over high heat. Add zucchini and onion and fry until all liquid has evaporated. Put the fried veggies in a large mixing bowl.

Grate or crumble the feta cheese and add to veggies. Wash the mint and finely chop the leaves; add to the veggie mixture along with the flour and the eggs. Mix thoroughly. Season with salt and pepper, but be careful because the cheese is already salty!
Heat the remaining oil in a large pan. Place small heaps of the zucchini mixture in the pan and fry over medium heat for about 7 minutes or until golden brown, then turn and cook about 3 minutes more. Serve hot or cold.

This makes a wonderful lunch for two (excellent with a cold glass of beer on a hot day). The fritters alone are also a great appetizer for dinner for 4.

FILLO (PHYLLO or FILO) USE
Courtesy of the Athens Co.


TO ROLL THE PERFECT STRUDEL
1. Follow general directions below for handling Athens and Apollo fillo dough.
2. Layer 5 fillo sheets, brushing each with melted butter or oil. Use 2 Tbsp. butter or oil.
3. A. For small rolls or strudels, cut width of layered fillo into 4 strips.
B. For medium rolls or strudels, cut width of layered fillo in half.
C. For large roll or strudel, roll entire fillo sheet.
4. A. For small and medium rolls, place cooled filling at one end of fillo strip, leaving 1" from end and 1/2" from each side free of any filling.
B. For large roll, leave 1" from each side free of any filling.
5. Start rolling from edge containing filling.
6. Once filling is enclosed, fold over exposed edges.
7. Continue rolling to end of fillo strip.
8. Brush outside with butter.
9. Bake small and medium rolls seam side down, at least 1" apart, on ungreased cookie sheet or baking pan in preheated 375°F oven about 10-15 minutes or until golden brown. (Bake large roll at 350-375°F for 25-30 minutes.)
MORE STRUDEL ROLL TIPS
1. Place cheesecloth on a dry counter, then place waxed paper on the cheesecloth. Unfold fillo leaves and set desired amount on waxed paper. Butter and spread bread crumbs on each leaf as it is placed on the waxed paper. (Bread crumbs or chopped nuts add more body to strudel rolls and result in a nicer finished appearance.)
2. Spread filling across the entire length in a 3" strip. Put the filling on the lower third of the leaves (closest to you) for easier rolling. Filling should not touch the edges. Tuck or fold the edges at the ends to finish the strudel.
3. Use approximately 1/2 cup butter or oil for 16 sheets of fillo dough, or 1/2 Tbsp. of butter per fillo sheet. (8 Tbsp. = 1/2 cup = 1 stick butter)
4. Strudel can be frozen before it is baked. When ready to use, defrost it 30 minutes before baking. Increase the baking time slightly longer than the recipe suggests.
5. If you are planning to slice roll after baking, score fillo before putting into oven. This will allow you to slice through cleanly after baking. Electric knives work wonderfully when slicing through fillo products, even when they aren't scored before baking.
Back to Shapes and Uses
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.





 

 

 

 

 

 

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