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

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Recipes from Spike & Jamie

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Contents Disk 407

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 RAISIN CRISP
BASIC BARBECUE SAUCE
BEEF STEAKS PROVENCALE
BLUE BERRY DUMP CAKE
BUTTER BEAN, RED POTATO AND CORN SALAD
CARAMEL OATMEAL COOKIES
CHAMPAGNE ZABAGLIONE
CHICKEN COBBLER
CHICKEN DIVAN
CHILI PEPPER CASSEROLE
CHILI POWDER
CHOCOLATE CHIP COOKIES (for 500 people)
CHOCOLATE RASPBERRY SHORTCAKE
CILANTRO INFORMATION
CILANTRO PESTO
CIOPPINO from the CAPTAIN
CLAM CHOWDER
COLD EGGPLANT WITH SESAME SAUCE
CORN AND CRAB CHOWDER
CRAB AND ASPARAGUS SOUP
CRACKED WHEAT BREAD
CUBAN SHREDDED BEEF
DEEP DISH PIZZA
FABRIC SOFTENER TIP
FISH 'N CHIPS
FRESH JICAMA CILANTRO SLAW
FRESH PEACH MUFFINS
FRUIT COMPOTE
GARLIC-HERB TATERS
GINGER PUDDING
GLAZED PORK and RICE DINNER
GRILLED BAY OYSTERS
GRILLED CORN ON THE COB
GRILLED GARLIC BREAD
GRILLED ONIONS BBQ STYLE
GUACAMOLE WITH CILANTRO
GUM DROP CAKE
HAM AND SWISS PASTRY BAKE
HARBOR’S BOUNTY FISH STEW
INSTANT TIRAMISU
ITALIAN SEASONING
JAPANESE BEEF AND NOODLES BIG BOWL
KOREAN STYLE COLD NOODLE SOUP
LEMON SHORTBREAD TART
LEMON SURPRISE
LINGUINE WITH FRESH TOMATOES
MANGO FRAPPE
MASALA DAL
MINI-MOLTEN CHOCOLATE CAKES
OATMEAL RAISIN APPLESAUCE COOKIES
ONION PATTIES
OVEN POACHED HALIBUT
PALMIERS
PIQUANT GRILLED BROCCOLI AND OLIVES
RABBIT IN GARLIC SAUCE
RASPBERRY CRUNCH
RIO GRANDE VALLEY CHICKEN SALAD
ROASTED CORN AND YELLOW PEPPER SOUP
SANTA FE FLANK STEAK
SCALLOPS IN CREAM SAUCE
SCALLOPS WITH PROSCIUTTO
SHAKE IT CHICKEN MIX
SLOPPY JOES
SNAILS
SOFRITO
STRAWBERRY BBQ SAUCE
SWEET PICKLES
TEX-MEX BEANS WITH DUMPLINGS
THREE BEAN BAKED BEANS
TRIFLE
TWILIGHT PORK
WATERMELON SALSA
ZESTY GRILLED SHRIMPIES
ZUCCHINI BREAD WITH WALNUTS






APPLE RAISIN CRISP

1/3 cup raisins
4 tbsp. unsalted butter
2-1/2 lbs. granny smith apples, peeled, cored and sliced
3 tbsp. lemon juice
2 tbsp. sugar
1 tbsp. vanilla
1 cup flour
3/4 cup brown sugar
4 ounces unsalted butter
1 tsp. allspice

Preheat your oven to 400 degrees. Coat a 9 x 13 inch baking dish with 1 tbsp. of the butter. Plump your raisins by just covering them with warm water. Melt the remaining 3 tbsp. of butter in a skillet and add the apples and stir to coat them.
Add the lemon juice, sugar and vanilla, stir to coat again. Cook over low heat until most of the liquid is absorbed. Add the drained raisins and blend. Put the mixture into the baking dish. In a food processor, combine the remaining ingredients until crumbly. Sprinkle over the top and bake for 30-40 minutes until browned and crispy. Note: Will lose it’s crispiness if reheated.

BASIC BARBECUE SAUCE

1 cup tomato ketchup
2-4 Tbsp. soy sauce
2-4 Tbsp Worcestershire sauce
2 cloves fresh garlic, pressed or chopped fine*
1-2 tsp. grated fresh ginger*

Mix first three ingredients together. Taste for balance and adjust. [It is best to
have the tomato in the background, and a nip from the Worcestershire just showing. See what you like.] When you're satisfied with the basic flavor, add garlic and ginger, and stir.

*Garlic and ginger can be powdered if you don't have fresh.

Keeps forever in the fridge. Don't worry about using the end of last year's batch at the beginning of the new season. Just give it a good stir.

Use for brushing on or for marinating or both. Especially good on chicken, but also on pork, hamburgers and wieners of all sorts.

BEEF STEAKS PROVENCALE

2 lean beef cubed steaks
1 clove garlic, minced
1/2 tsp. dried basil leaves
1/4 tsp. black ground pepper
1 tsp. olive oil (or non-stick spray)
2 small zucchini, thinly sliced
4 cherry tomatoes, halved
1 tsp. parmesan cheese
1/4 tsp. salt

Combine garlic, basil, and pepper; divide mixture in half and set aside. Press half of seasoning mixture evenly into both sides of cubed steaks; set aside. Heat oil and remaining seasoned mixture in large nonstick frying pan over medium heat. Add tomatoes and zucchini; cook 1 minute. Remove vegetables to warm platter; sprinkle with cheese and keep warm. Increase heat to medium-high; pan-broil steaks 3 - 4 minutes, turning once. Season steaks with salt.
Serve with reserved vegetables.

BLUE BERRY DUMP CAKE

1 box yellow cake mix
4 cups fresh blueberries or frozen and thawed
1/2 cup sugar
1/2 cup butter or margarine, melted
1 tsp. ground cinnamon

Preheat oven to 350. Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 baking pan which has been lightly sprayed. Cover berries with dry cake mix; do not stir. Bake for 30 minutes or until lightly brown. Serve warm or cold. Cake be topped with either vanilla ice cream or whipped topping.

BUTTER BEAN, RED POTATO AND CORN SALAD

2 1/2 pounds medium-sized red-skinned potatoes, scrubbed
1/2 cup plain nonfat yogurt
1/2 cup reduced-fat sour cream
2 tbsp Dijon mustard
1/2 tsp. seasoned salt
1/2 tsp. freshly ground pepper
1 cup cooked fresh corn or frozen corn, thawed
1 cup cooked fresh butter beans or canned butter beans, drained
1/2 cup thinly sliced green onion
3 tbsp sliced pickled jalapenos, drained
Place potatoes in a large saucepan, cover with water and bring to a boil. Reduce heat and simmer 20 minutes or until tender. Drain in a colander; let stand until
cool enough to handle. Break potatoes into coarse chunks with a wooden spoon or fork. Combine yogurt and next 4 ingredients; stir into potatoes, mixing well.
Stir in corn, butter beans, green onion, and jalapenos. Cover and refrigerate or serve at room temperature.

CARAMEL OATMEAL COOKIES

2 cups white sugar
3/4 cup butter or margarine
1 (6 oz) can evaporated milk
1 (4 serving size) instant butterscotch pudding
2 1/2 cup quick cooking oats

In a saucepan combine the sugar, butter, and evaporated milk. Bring to a boil. Add the instant pudding and oats. Remove from the heat and stir. Drop by spoonfuls onto wax paper. Let cool for at least 15 minutes.

CHAMPAGNE ZABAGLIONE
WITH FRESH FRUIT COMPOTE
(1801 Inn, Napa, CA)

1 cup dry Champagne or other sparkling wine
½ cup powdered sugar
3 large egg yolks
2 tbsp light corn syrup

6 tbsp chilled whipping cream

Whisk Champagne, sugar, yolks and corn syrup in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture has tripled in volume and candy thermo-
meter registers 160 degrees, about 10 minutes. Remove from heat. Using electric mixture, beat zabaglione until completely cool, about 3 minutes.

Beat cream to soft peaks in medium bowl. Fold cream into cooled zabaglione. Chill until ready to use. Note: Can be prepared a day ahead. Cover and refrigerate. (Stir lightly to loosen texture before serving).

CHICKEN COBBLER

6 skinless, boneless chicken thighs (3 oz. each)
Salt and pepper
1 cup shelled fresh peas or frozen peas
1/4 cup butter, melted
1/2 cup chopped Vidalia, Maui, or other sweet onion
1/3 cup all-purpose flour
1/2 teaspoon snipped fresh tarragon or 1/4 tsp. dried tarragon, crushed
2 cups chicken broth
2 cups all-purpose flour
1 cup coarsely shredded carrot
2 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1-1/3 cups milk

Preheat oven to 400 degree F. Arrange chicken in a 13x9x2-inch baking pan. Season lightly with salt and pepper. Bake for 20 minutes or until chicken is no longer pink and juices run clear; set aside.

Meanwhile, cook the fresh peas, if using, in a small amount of boiling lightly salted water for 2 minutes; drain. For the sauce, in a medium saucepan combine 2 tablespoons of the melted butter and chopped onion. Cook and stir over medium heat for 5 minutes or until onion is tender. Stir in peas, the 1/3 cup flour, and tarragon. Add chicken broth all at once. Cook and stir over medium heat until thickened and bubbly. Cover and keep warm while preparing cobbler topping.

For cobbler topping, in a medium mixing bowl stir together the 2 cups flour, shredded carrot, sugar, baking powder, and the 1/2 teaspoon salt. Stir in milk and the remaining 2 tablespoons melted butter until combined. Place a baked chicken thigh in each of six individual ungreased 10-ounce custard cups, ramekins, or baking dishes. Pour warm sauce over the chicken. Spoon topping over sauce. Place dishes in a 15x10x1-inch baking pan. Bake for 25 minutes or until topping is golden brown and a wooden toothpick inserted in the center of topping comes out clean. Yield: 6 servings.

CHICKEN DIVAN
Serves 4

4 boneless, skinless chicken breasts
14 oz frozen broccoli spears
10.75 oz can cream of chicken soup
1/2 cup low fat mayo
1/2 tsp lemon juice
1/2 tsp curry powder
1/2 cup shredded cheddar cheese
1Tbsp Brummel and Brown Soft Spread Margarine (or other brand in a tub)
1 1/2 slices light wheat bread, toasted and processed to make crumbs

Lightly spray baking dish with nonstick spray. Bake chicken breasts in preheated 300 degree oven for 20 minutes. Place broccoli around chicken. Pour sauce of may, soup, curry, and lemon juice over the chicken and broccoli. Bake at 300 for 30 minutes. Melt margarine and combine with bread crumbs and cheese. For the last 15 minutes of baking, sprinkle the mixture over the dish.

CHILI PEPPER CASSEROLE
(The Napa Inn, Napa, CA)

3 eggs
1 cup milk
1/2 cup Bisquick baking mix
1/2 teaspoon salt
Two 4-ounce cans green chilies, chopped
2 cups chopped tomatoes
2 cups shredded cheese
Heat oven 350 degrees

In a greased 8 x 8-inch pan layer chilies, tomatoes, and cheese. Beat eggs, milk, baking mix, and salt. Pour over vegetables and cheese. Bake uncovered 40 to 45 minutes or until golden brown. Serves: 6

CHILI POWDER

2 Tbsp. cumin seed or ground cumin
1 Tbsp. cayenne
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 tsp. allspice
1 tsp. cloves
1 tsp. Oregano

Mix together. Store in tightly capped jar. Makes about 1/3 cup or so.

CHOCOLATE CHIP COOKIES
Serves 500 people

9 pounds Margarine
10 pounds Sugar
10 pounds Brown Sugar
72 Eggs
1/2 cup Vanilla
25 pounds Flour
1/2 cup Salt
3/4 cup Baking Soda
10 pounds Chocolate Chips

Cream margarine and sugars for 5 minutes. Add eggs and vanilla; mix until
white and fluffy. Add flour, salt and baking soda, mix at low speed. Add chocolate chips. Bake at 375 degrees F for 8 - 10 minutes.

Source: "Bannock County Detention Center"

Information provided by Kaylin, of www.RealFood4RealPeople.com
Today's recipe is courtesy of the Bannock County Sheriff's Department. The
reason for using this recipe, is to first, share a delicious recipe for 500 servings, and the second reason is to tell you about a fantastic program which is put on each summer, here in my area. The current Bannock County Sheriff began something he calls 'Sheriff's Camp' six years ago, in an effort to reach 'at risk' youth. These children, ages 10 - 13, have been determined 'at risk' because of their family situation, history of poor choices OR involvement in the juvenile justice system. Both boys and girls attend a three day camp, fully funded by the department and grants, and learn what it is like to be a part of a team. They each are assigned to a team, issued team t-shirts, hats and pants, and while they are at camp, each team is led by 2 Deputies who spend 24 hours a day with their
team. They eat together, they play together, they work together and they learn together. Many times during camp, inspirational messages or programs are presented by various individuals, including retired Lieutenant Colonel Fred Flynn, one of General Colin Powell's chief aides, K-9 & SWAT team, Idaho Army Reserves, Judge Bryan Murray & many others. These kids have the time of their lives, and have the opportunity to see law enforcement officers at their best- they laugh with them, they work and play with them, and they even sometimes cry with them. The men and women who volunteer to work each year at Sheriff's Camp put in countless hours, as well as their hearts and souls, in an effort to reach out to these kids, and give them tools which they can call upon, if they choose to do so, which can help them to be successful their entire lives. In the entire history of this program, only one of the many children who have participated, has ended up in the adult justice system. I find this a very impressive track record. I had the privilege of being on the camp staff this year, working with others to cook meals for the kids and camp staff. Food left over at the end of this year's camp, was donated to one of our local Women & Children's shelters. Today, all who gave their time for this great program, have sore feet, stiff muscles, tired bodies, and even some injuries, but we are also privileged to
have been a part of something great- something bigger than ourselves. I hope each of you good people who subscribe to RF4RP find the time this year to give of yourselves in some capacity- through donations of time, energy or funds, to help those less fortunate than yourselves. To read more about BCSD's Sheriff's Camp, visit: http://www.idahosheriffs.com/news/090101-SheriffsCamp.asp

CHOCOLATE RASPBERRY SHORTCAKE

Rinse lightly and add sugar (about 1/4 cup, depending on the sweetness of
the fruit) to 6 cups fresh raspberries. Set aside.

Stir together:
1 2/3 cups flour
1/2 cup sugar
1/3 cup cocoa (Hershey's Baking, not drink mix)
1 Tb baking powder, and a dash of salt

Cut in one stick of butter or margarine (1/2 cup) until mixture makes coarse
crumbs.
Beat together:
1 egg
2/3 cup milk

Stir into the flour mixture just until dough forms. Butter an 8" baking pan, and spread batter in, building up the edges a little. Bake at 425 for 15 to 18 minutes. Let cool 15 minutes, and turn shortcake out onto serving dish. Split the cake horizontally in half, and fill with half the reserved berries. Spoon the remaining berries (save a few for garnish) over the top of the cake, and serve with whipped cream and reserved berries. Six to eight servings.

CILANTRO INFORMATION

This is actually a member of the carrot family, native to Southern Europe and has been cultivated for thousands of years by many different cultures. It has an outstanding flavor in my opinion and has a place in our herb garden every year!

Commonly, the leaves of this annual plant are called cilantro, a Spanish name. In many cultures, cilantro/coriander is regarded as an aphrodisiac. Its crushed seeds--which now primarily come from Morocco and Romania--are today used to flavor gin, liqueurs, chewing gum, and even hotdogs!

Traditionally, they are reputed to combat flatulence. And some Arab women still chew them to ease labor pains. Today, in leaf and seed form, it's used most commonly in the cuisines of Mexican, North African, and Oriental countries.
When you buy fresh cilantro leaves in your supermarket, take them home and wrap them in paper towels before sticking them in a plastic bag--they'll keep for a long time that way.

CILANTRO PESTO

1 jalapeno pepper, seeded
1/2 cup pine nuts
3 teaspoons garlic, minced
1/2 cup olive oil
3 large bunches cilantro (six, if they are wimpy small)
2 tablespoons Parmesan cheese
1/2 teaspoon sea salt

Combine first 4 ingredients in a blender and purée. Add cilantro and cheese and pulse into a paste. Add a touch more oil if it makes the blending easier. Add sea salt to taste.

CIOPPINO from the CAPTAIN

3 tbsp. canola oil
1 medium onion, chopped
1 green pepper, seeded and chopped
1/2 cup chopped scallions
4 cloves of garlic, minced
4 Roma tomatoes, peeled, seeded and chopped
1-1/3 cups of tomato purée
1/2 tsp. fresh thyme
1 bay leaf
1 tsp. salt
fresh cracked pepper to taste

2 cups white wine, dry
6 littleneck clams
6 large shrimp, peeled and deveined
6 scallops, large
6 crab legs, cut in half
2 lobster tails, cut in half

In a large skillet heat the oil and sauté the onions, green pepper, scallions and garlic until just soft. Add tomatoes, purée, thyme, bay leaf, salt and pepper. Bring to a slow boil, then reduce heat and simmer for an hour or so, covered.

Add wine and bring back to a boil, reduce heat and simmer for 10 minutes. Now put all of the seafood into a stockpot large enough to hold the seafood and the broth. Pour the hot broth over the fresh seafood, bring to a boil and watch the seafood carefully.

Have 6 bowls ready. Remove the seafood as it becomes done with a slotted spoon and divide equally among the bowls. When it is all cooked and in each bowl, pour the vegetable broth over the seafood and serve immediately.

Be careful not to overcook your seafood.

CLAM CHOWDER
Yield: 8 Servings

1 cup water
4 qt. littleneck clams, scrubbed well
1 clove garlic, minced
2 oz. salt pork, chopped fine
2 cups onions, chopped
3 tbsp. all-purpose flour
4 1/2 cups clam broth
3 cups fish stock
1 1/2 lbs. potatoes; peeled, diced
2 cups light cream
Oyster crackers, optional

Bring the water to a boil in a large covered saucepot over medium-high heat.
Add the clams and garlic and cook for 6 to 10 minutes, or until the clams have just opened. Drain the clams, reserving the broth. Strain the broth through coffee filters or several layers of cheesecloth to remove any traces of grit.

Remove the clams from their shells and chop them finely.

In a large heavy saucepot, cook the salt pork over low heat until the fat is rendered and becomes liquid. Using a slotted spoon, remove the "cracklings" and reserve them. Add the onions to the fat and cook over medium-high heat for 5 to 7 minutes, or until softened but not browned. Stir in the flour and cook for 3 minutes, stirring constantly.

Add the reserved clam broth, the 4-1/2 c of clam broth and the fish stock, whisking to remove any lumps. Bring the liquid to a boil, then add the potatoes, reduce the heat and simmer for about 15 minutes, or until the potatoes are cooked through. Stir in the clams, salt pork and the light cream. Heat the chowder until it is the temperature you prefer. Serve with oyster crackers.

This is one of those dishes that if you ordered it in a restaurant you
would probably marvel at the complex and subtle mingling of flavors,
and wish that you knew the cook's secret. There is no secret, just
the marriage of several standard Szechwanese ingredients that combine
to form a taste whose whole is greater than the sum of its parts.

COLD EGGPLANT WITH SESAME SAUCE

1 large American style eggplant (aubergine) or several Italian or Asian style
eggplants to equal about 1 lb

For the sauce:
2 Tbsp sesame seeds
1 tsp Szechwan peppercorns*
1 tsp hot red pepper flakes, or to taste
1 inch piece of fresh ginger root, peeled and coarsely chopped
3 cloves garlic, coarsely chopped
1/4 tsp salt
1 tsp sesame oil
2 tsp sugar
1 Tbsp rice wine vinegar
2 Tbsp soy sauce

For garnish:
1 scallion (spring onion) white and green part, thinly sliced

* These may be impossible to find in the US and other countries due to import restrictions. I include them here for authenticity's sake, but please omit them if necessary.

Cut the large eggplant into 5 or 6 pieces, the smaller varieties in half. There is no need to peel the eggplant. Place in a sauce pan with enough water to cover and bring to a boil over high heat. Cover and simmer over low heat until the eggplant becomes soft, which may take anywhere from 10 to 25 minutes. Drain thoroughly, and place in the refrigerator to chill.

Combine the sesame seeds and Szechwan peppercorns in a small skillet and heat over moderate heat until they become lightly toasted and aromatic. Combine this mixture with the remaining ingredients in a food processor or electric blender and process until fairly smooth.

When the eggplant is cooled, slice it into strips about 1/2 inch (1 cm) wide and place in a serving dish. Pour the sauce over the eggplant and mix thoroughly. Sprinkle with the sliced scallion. Serves 4 to 6.

CORN AND CRAB CHOWDER

3 slices bacon
1/2 onion, finely chopped
1/2 cup chopped celery
1/2 green pepper, finely chopped
1/2 red pepper, finely chopped
1/2 cup raw, peeled, finely diced potatoes
2 cups water
1/4 teaspoon paprika
Bay leaf
3 tablespoons flour
2 cups milk
2 cups cooked corn
1/2 pound backfin crab meat

Sauté the bacon until very crisp. Remove and crumble. In the bacon drippings, sauté onion, celery and peppers until onion is soft, but not brown. Add the water, bay leaf, paprika and potatoes and simmer until the potatoes are tender (35-40 minutes). Bring just to the boiling point and add the flour and 1/2 cup of the milk In a separate saucepan, heat crab meat, corn and the remaining milk. When warmed through (but not boiling), add this and the bacon to the soup mixture. Heat gently for a few minutes, being careful not to boil. Garnish with fresh parsley, if desired. Serves 6.

This soup was shown in Chesapeake Bay Magazine's Galley Time, March 1986.

CRAB AND ASPARAGUS SOUP
WITH GREEN ONIONS AND CILANTRO
Serves Four

2 tbsp. peanut oil
1/2 cup shallots, peeled and sliced into thin rings
8 oz. picked Dungeness crab meat
4 cups chicken stock
1 lb. asparagus, thick ends removed and cut into 1/8" rounds
2 eggs, beaten
2 tbsp. fish sauce
3 tbsp. soy sauce

1 tbsp. corn starch
1 tbsp. water
white pepper, to taste

3 tbsp. chopped cilantro
3 tbsp. chopped green onions (green part only)
1 cup pea sprouts (available at Asian markets)

Sweat the shallots in the oil over medium heat until translucent.

Add the crab meat and asparagus and sauté for two minutes, stirring gently so as not to shred the meat.

Add the chicken stock and bring to a boil. Slowly pour the eggs in while stirring gently.

Combine the corn starch and water in a small bowl and mix thoroughly to make a slurry. Pour into the boiling soup while stirring and cook for five minutes.

Remove from the heat and add the soy sauce, fish sauce and white pepper.

Ladle into warm deep bowls and garnish with the cilantro, green onions, pea sprouts and tempura fried asparagus spears. Serve immediately.

CRACKED WHEAT BREAD

1/2 cup cracked wheat
3/4 cup hot water
1 egg
1/4 cup milk
1/4 cup oil
2 1/2 tablespoons molasses
2 cups white flour
1 cup whole wheat flour
1/2 teaspoon sugar
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 tablespoon vital wheat gluten
1/4 cup quick oats
2 1/2 teaspoons yeast

Put the ingredients in the machine in the order listed (or follow your manu-facturer's instructions). Set for whole wheat, medium crust. Makes a 1 1/2 pound loaf. Note: It is not a good idea to use the delay cycle on this because of the egg.

CREAM CHEESE POUND CAKE

1-1/2 cups butter or margarine
1 pkg. (8 oz.) cream cheese
3 cups granulated sugar
1 tbsp. vanilla extract
1 tsp. almond extract
6 large eggs
3 cups cake flour

Preheat oven to 325º F. Grease one 10" tube or Bundt pan. Cream together butter, cream cheese, and sugar until light and fluffy. Stir in extracts. Add flour and eggs alternately, beginning and ending with flour. Pour batter into prepared pan. Bake for 1 hour 15 minutes, or until a toothpick inserted in center comes out clean. Sprinkle with confectioners' sugar. Notes: This is rich, so no need to glaze it.

CUBAN SHREDDED BEEF
(Ropa Vieja)

1 lb flank steak
8 cups water
4-6 cloves garlic, finely chopped
1 carrot, chopped
1 onion, chopped
1 green bell pepper (capsicum), seeded and chopped
1 recipe sofrito (which see)
1/2 cup broth reserved from boiling the meat
1/2 cup frozen peas
1 2-ounce jar chopped pimientos with their liquid
Salt and freshly ground pepper to taste

Combine the flank steak, water, garlic, carrot, onion, and bell pepper in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered for 2 hours. Remove the meat and allow to cool, reserving 1/2 cup of the cooking liquid. Pound the meat with a mallet or back of a large knife to separate it onto stringy fibers. Combine with the sofrito, reserved broth, peas, pimientos, salt, and pepper in a large skillet and cook over high heat for 5 minutes, stirring
frequently. Serve with white rice. Serves 4 to 6.

DEEP DISH PIZZA

1 medium baking potato (about 9 oz) peeled and quartered
3 1/2 cups flour
1 1/2 tsp rapid rise yeast
1 3/4 tsp salt
1 cup warm water
6 tbsp olive oil
Toppings

Bring 1 quart water and potato to boil cook until tender, 10 - 15 minutes. Drain and cool. Press through food mill. Measure 1 1/3 cups lightly packed potato; discard the rest. Adjust one oven rack to highest position, other rack to lowest; heat oven to 200 degrees. once oven reaches 200, maintain heat for 10 minutes, then turn heat off.

Combine flour, yeast and salt in food processor fitted with steel blade. With motor running, add water and process until dough comes together in a shaggy ball. Add the potato and process for several seconds, then add 2 tbsp oil and process several more seconds, until dough is smooth and slightly sticky. Transfer dough to lightly oiled bowl, coat with oil, and cover with plastic wrap. Place in warm oven until dough is soft and spongy and doubled in size, 30 to 35 minutes.

Oil bottom of 14 inch deep dish pizza pan with remaining 4 tbsp olive oil.
Remove dough from oven and punch down; turn dough onto clean, dry work
surface and pat into 12 inch round. Transfer round to oiled pan, cover with
plastic wrap, and let rest about 10 minutes.

Place pizza stone on low oven rack and heat oven to 500. Uncover dough and
pull up into edges and up sides of pan to form 1 inch high lip. Cover with plastic wrap; let rise until doubled in size, about 30 minutes. Uncover dough and prick generously with fork. Reduce oven temperature to 425, place pan with pizza on preheated stone and bake until dry and lightly drowned, about 15 minutes. Add desired toppings; bake on stone until cheese melts, 10 to 15 minutes. Move pizza to top rack and bake until cheese is spotty golden brown, about 5 minutes. Let cool for 5 minutes.

Toppings:
4 medium Roma tomatoes seed and cut into 1 inch pieces
Garlic, minced
Salt and pepper
6 oz whole milk mozzarella cheese, shredded about 1 1/2 cups
1/2 cup Parmesan cheese shredded about 1 1/4 oz
5 oz mushrooms, sliced and sautéed in butter
3 tbsp shredded fresh basil leaves

Mix together tomatoes and garlic in medium bowl; season with salt and pepper. Top partially baked crust with tomato mixture and mushrooms followed by mozzarella then parmesan. Bake as directed. Scatter basil over fully baked pizza before cutting into wedges.

FISH 'N CHIPS

1 1/2 to 2 lbs firm white fish fillets (cod, flounder, haddock, hake,
halibut or similar)
1 1/2 cups flour
2 tsp yeast
1/2 cup warm water (baby bath temperature)
1 bottle beer at room temperature
another 1 cup flour, with salt and pepper to taste added to it
6-8 potatoes

Mix the yeast with the warm water. Put the flour in a bowl and pour in
The yeast mixture. Stir well, pouring in the beer to make a smooth
batter. Leave in a warm place for 30 minutes to rise.

Meanwhile, cut the potatoes into half-inch sticks and soak in icy cold water to remove excess starch. Dry thoroughly.

Heat 4 inches peanut oil in a deep skillet or Dutch oven to 350 degrees F or 180 C. You know it is ready when a spoonful of the batter dropped into it rises to the surface and browns in just a few seconds.

Drop potatoes into the hot oil, not so many that they crowd in the pan. Fry, turning as needed, until they are golden. Place on several thicknesses of paper towels to drain. Continue frying the potatoes until done. Place in a slightly warm oven to keep warm.

Wash the fish and pat dry. Dip in the seasoned flour and pat dry. Dip it in the batter. Increase the temperature of the oil to 375 F/190 C. Drop the fish into the hot oil and fry. Allow to brown on one side before turning to the other side. Take care to watch the fish closely as it cooks quite quickly. Place on paper towels to drain.

Maintaining the oil temperature at 375, return the fried potatoes to the oil to crisp them. The higher temperature is essential to good crispness.

Serve the fish and chips on a platter. Offer malt vinegar to splash on them and some salt. Serves 4-6

FABRIC SOFTENER TIP

Rather than buying fabric softener sheets for the dryer, buy concentrated fabric
softener and, instead of adding it to the wash cycle, put it in a spray bottle. Keep a small, clean, thin wash cloth on the dryer. Squirt it with the fabric softener and toss into the dryer with the clothes. When you wash a load of towels, toss the cloth into the wash cycle with them and then just dry them without additional softener, as fabric softener, being silicon based, reduces the absorbency of towels. (Fabric softener is the same thing as hair conditioner, without the perfume, and at a lower cost. If you run out of hair conditioner, try it.)

FRESH JICAMA CILANTRO SLAW

For the salad:
1 medium Jicama, peeled and sliced
1 small red pepper, stem, seeds and membrane removed and julienned
1 small green pepper, stem seeds and membrane removed and julienned
1 small yellow bell pepper, stem, seeds and membrane removed and julienned
1 small head of red cabbage, julienned thinly

2 yellow corn tortillas, julienned thinly sliced and fried
2 red corn tortillas, julienned thinly sliced and fried
2 blue corn tortillas, julienned thinly sliced and fried

For the dressing:
1/4 cup canola oil
2 cloves garlic, minced
2 shallots, minced
1/2 bunch cilantro leaves
2 tbsp. champagne vinegar
2 limes, juiced
2 tbsp. honey
Sea salt and fresh cracked pepper, to taste

Combine all salad ingredients, except tortillas, in a bowl and mix well.

Mix the dressing ingredients and add to salad with tortillas. Toss lightly, being careful not to break the tortillas into small pieces. Serve right away. Serves 4.

FRESH PEACH MUFFINS

1 egg
1 cup milk
1/4 cup melted shortening
2/3 cup sugar
1/2 tsp. salt
1/4 tsp. cinnamon
1 tsp. lemon juice
1/4 tsp. vanilla
2 cups unsifted flour
3 tsp. baking powder
1 cup unpeeled, chopped, fresh peaches (or, peel them if you like)

Beat egg. Stir in milk, shortening, sugar, salt, cinnamon, lemon juice, and vanilla. Sift together flour and baking powder. Stir into milk mixture only until blended. Do not over-mix. Fold in peaches. Fill greased or paper cup lined muffin cups 2/3 full Bake at 450 for 20 minutes or until brown. Makes 12 to 14 muffins.



FRUIT COMPOTE
(See champagne zabaglione, above)

2 large oranges
½ small pineapple, peeled, cored
1 basket strawberries, hulled, quartered
2 kiwis, peeled, sliced into rounds
1 pear, peeled, cored, diced

6 tbsp chilled dry Champagne
6 whole strawberries

Spoon fruit into 6 dishes. Pour 1 tbsp champagne over fruit. Top with zabaglione. Top with whole strawberry and serve immediately.

GARLIC-HERB TATERS

Following is the recipe for enough for one person. Simply double, treble, or quadruple, etc. the ingredients as needed to cook for two, three, four, or more people.

Enough oil to just cover the bottom of your skillet
1 potato, peeled, sliced very thin (I use the slicing edge of my "knuckle-buster")
3 cloves garlic, chopped somewhat coarsely
Salt and pepper to taste
Thyme and rosemary to taste, but used very liberally

Select a skillet approximately the right size to hold the potatoes in two layers. If the potato slices break or simply don't slice in nice, round, even slices, don't be concerned. It's absolutely unimportant. Thinness is more important.

Heat the oil in the skillet, at a medium-low setting. (On my smooth-top electric stove it's the # 3 setting, but each stove is different.) Now make one layer of potatoes on the bottom of the skillet, using half the potato slices. (There will be some overlap.) Next, add the salt, pepper, thyme, and rosemary evenly and liberally across the layer of potatoes. Then sprinkle the chopped garlic evenly
across the surface. Last, create another layer of potato slices on top of the garlic, herbs, etc. IMPORTANT: When the second layer of potatoes is in place, use a pancake turner to tamp down the potatoes. Cover the skillet with a lid and allow the potatoes to cook until the bottom layer is a golden brown. If you have the right temperature setting on the stove, this should take half an hour. You may want to peek after 20 minutes to make sure they're not getting overdone. Lift an edge of the potatoes with the pancake turner to check on the color.

When the bottom is the right color, place a plate over the open skillet and quickly invert the potatoes onto the plate. Then slide them back into the skillet, so the uncooked side is down, and replace the lid. They will need to cook for another half hour. Again, though, you might check them after 20 minutes if you're not yet sure of the setting your own individual stove needs to achieve the right degree of golden-brownness in half an hour. Serve proudly.

GINGER PUDDING

3 cups milk
1/3 cup crystallized ginger, finely chopped
2/3 cup sugar
1/4 cup cornstarch
Pinch of salt
3 egg yolks
1 Tbsp. butter
1 tsp. grated lemon zest
1 tsp. vanilla extract

Place 2 and 1/2 cups of the milk along with ginger in a saucepan and simmer over low heat for several minutes stirring constantly. Remove from heat and set aside. Combine remaining milk, sugar, cornstarch, salt and egg yolks in a bowl and whisk together. Slowly add half hot milk mixture to cold milk mixture. Return this to the saucepan with the remaining hot milk. Bring to a boil and cook for
1 minute or until thick. Remove from heat and stir in remaining ingredients. Pour into serving bowls and chill until firm.

GLAZED PORK and RICE DINNER

4 boneless pork chops, 3/4" thick
1 can (14 oz.) Chicken Broth
3/4 cup apricot preserves OR orange marmalade
1 tbsp. Dijon mustard
2 cups uncooked instant white rice


Cook chops in nonstick skillet until browned. Remove chops. Add broth, reserves and mustard. Heat to a boil. Stir in rice. Top with chops. Cover and cook over low heat 10 min. or until done. Serves 4.

GRILLED BAY OYSTERS

1 doz. Oysters
2 tbsp. Unsalted butter
1/2 small onion, chopped
1/2 cup catsup
2-tsp. molasses
6 dashes Tabasco sauce
4 tsp. Worcestershire Sauce

Prepare the oysters by opening them and loosening the meat from the shell. Leave in the deeper side.

Melt the butter and cook the onions until soft and add remaining ingredients. Simmer for 10-12 minutes.

Heat up your grill and place the oysters on it. Place a dollop of the sauce on each one and cook until the oysters are warmed through and bubbling on the sides.

Serve and remember to warn your guests that those shells are HOT!

GRILLED CORN ON THE COB
WITH CHILI BUTTER
Yield: 4 Servings

1 tbsp. butter; melted
1 lg. garlic clove; minced
1 tsp. chili powder
4 ears of corn; unshucked


Combine butter, garlic and chili powder in a small bowl. Mix well and set aside.

Soak unshucked corn in cool water for 15 minutes. Drain corn, then carefully pull back the husks without removing them on the stem end.

Carefully remove the silks. Brush the chili butter onto each ear, then smooth husks back over the corn. You may tie kitchen string around the ears of corn to secure the husks, but it is not necessary.

Prepare the grill. When the fire is ready, grill the corn in one of two ways:

1) Wrap each ear in foil then put on the grill; close the cover and grill about 30 minutes, turning every 10 minutes or so.

2) Put the ears directly on the grill and cook 15 to 20 minutes, turning once. Watch carefully to make sure the husks do not catch fire. (Spike thinks this option is the safer of the two.)

GRILLED GARLIC BREAD

I large loaf of Italian Bread
1 stick (4 oz.) butter, softened to room temperature.
1/4 cup Parmesan Cheese, freshly grated
4 cloves of garlic, minced
1 tsp. fresh chopped parsley
1/2 tsp. dried oregano
1/2 tsp. dried red pepper flakes (optional)

Cut the bread in half length-wise. Mix remaining ingredients and spread over top of both halves. Wrap in foil and place on the grill for about 8 minutes. Unwrap and place cut side down for about 4-5 minutes until lightly browned.

GRILLED ONIONS BBQ STYLE

3 medium onions, sliced thick
2 oz. butter (1/2 stick) You can substitute bacon fat! Yum
Salt and Pepper, to taste

Wrap the onions and butter in heavy-duty aluminum foil and seal tightly. Place right on coals or hottest part of the grill for about 15 minutes.

Turn a couple times. My neighbor like to put a bit of BBQ sauce in the foil, but be careful, as it tends to burn easier.

GUACAMOLE WITH CILANTRO

1 large tomato, diced
2 tablespoons finely chopped onion
1 green chili pepper, cored, seeded, and finely chopped
2 tablespoons fresh lime juice
1 ripe Haas avocado, peeled and seeded
1/2 teaspoon cumin seeds, toasted for a few moments in a hot skillet
1/4 cup firmly packed chopped fresh cilantro
Sea Salt to taste
Coarsely ground pepper, to taste
Corn chips

In a bowl, combine the tomatoes, chopped onion, chili pepper and lime juice and set aside.

In a larger bowl, mash avocado with a fork almost smooth. We like ours a little chunky. Add the cumin seeds, fresh cilantro, salt, and pepper.

Add the tomato mixture to the avocado mixture and stir until just blended. Let set at least 15 minutes for the flavors to blend before serving. Serve with corn chips or as a wonderful cold sauce for grilled meat, chicken or fish.

GUM DROP CAKE
(Stahlecker House B&B, Napa, CA)

2 packages of large gum drops (no black ones)
1 package of blonde raisins
1 cup of pecans, cut up and browned in butter
2 cups sugar
1 cup Crisco (or other shortening)
1 teaspoon salt
2 eggs, beaten
1 cup applesauce
4 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 Tablespoon cloves
1 Tablespoon vanilla
1 teaspoon baking soda in 2 tablespoons of hot water

Mix together everything but fruit, nuts and gum drops. Add them last. Pour into loaf pans until 1/2 full. Bake in oven at 300 degrees for 2 hours. Let cool. Slice and serve.

This heritage recipe has been handed down through five generations of the Stahlecker family. It was created by Ethel's great grandmother, Frances Lyman, many years ago. Baked by grandmother Ethel Arnold, Mother June O'Neal, and
Ethel O'Neal Stahlecker and by Ethel's daughter, Amy Stahlecker Belt. Today it is a generational link in the family tree. Ethel can recall the thrill of her mother
cutting the cake in slices and see the bright colors of the gum drops . The slices look like Christmas ornaments or Easter eggs. A true heritage recipe that will delight your holiday table.

HAM AND SWISS PASTRY BAKE

2 cups Ham, extra lean -- cooked & cubed
1 cup Swiss Cheese, low sodium -- shredded
1/4 cup Celery -- finely chopped
1/4 cup Green Bell Pepper -- finely chopped
1/4 cup Onions -- minced
1 teaspoon Mustard Powder
1 tablespoon Lemon Juice, bottled
1/3 cup Mayonnaise, imitation, no cholesterol
1 large Pie Crust, frozen -- (9-inch)

In a large bowl, mix cubed ham, cheese, celery, green pepper, onion, mustard
and lemon juice with mayonnaise; place into pie shell and bake, uncovered at
375 degrees F for 25 - 35 minutes. Let stand for 10 minutes; serve hot.

To freeze for serving later:
Combine ham, cheese, celery, bell pepper, onion, mustard and lemon juice in
a 1-gallon plastic bag and store in freezer. To prepare for serving, thaw ham mixture, add mayonnaise and place into pie shell. Bake & serve as directed above.

HARBOR’S BOUNTY FISH STEW

1/3 cup olive oil
1/2 cup chopped onion
5 cloves garlic, chopped
4 tbsp. chopped parsley
1 tsp. each dried basil and oregano
1 pinch of saffron threads
1-1 lb. can of plum tomatoes, drained
2/3 cup white wine, dry
1-1/2 lbs. of white fish like cod, halibut or haddock, cut into bite size pieces
8 ounces of bay scallops ****
1-6 ounce can of chopped clams, undrained
Sea Salt and fresh cracked pepper, to taste
Heat the oil in a heavy skillet and sauté the onion and garlic until just soft. Add seasonings and stir. Then add tomatoes and wine and simmer for about 5 minutes. Add the fish and cook for about 10 minutes until fish is just about done, add the scallops, and cook for another 5 minutes. Add the clams and season with sea salt and pepper. Serve with a loaf of good crusty bread.

****If you are using sea scallops instead of bay scallops, put them in at the same time you add the fish, and let it cook for 15 minutes before adding the clams.

INSTANT TIRAMISU

1 cup part-skim ricotta cheese
3/4 cup (6 oz.) 1/3-less-fat cream cheese
1/2 cup sugar
24 ladyfingers (two 3-oz. packages)
1/2 cup Kahlua (coffee-flavored liqueur)
1 Tbsp. unsweetened cocoa

Combine the ricotta, cream cheese and sugar in a food processor; process until smooth. Split the ladyfingers in half lengthwise. Arrange 24 halves in a single layer in an 11"x7" baking dish. Drizzle with half the Kahlua and let stand 5 minutes. Spread half of cheese mixture evenly over the ladyfingers. Repeat procedure with the remaining ladyfingers, Kahlua and cheese mixture. Sprinkle with cocoa.

ITALIAN SEASONING

1/3 cup dried, crushed oregano
1/3 cup dried, crushed basil
2 Tbsp rosemary
1/4 cup thyme
1/4 cup sage
1/4 cup marjoram

Mix everything together. Store in tightly capped jar. Makes about 1 1/4 cup or a little more.

JAPANESE BEEF AND NOODLES BIG BOWL

2 large egg whites
1 large egg
8 cups fat-free beef broth
1/4 cup low-sodium soy sauce
2 Tbsp. Sugar
1Tbsp. grated peeled fresh ginger
8 oz. beef tenderloin, cut into 2 x 1/4 -inch slices
1 1/2 cups (1-inch) sliced green onions
4 cups hot cooked soba (buckwheat noodles) or angel hair pasta (about 8
ounces uncooked)
2 cups fresh bean sprouts

Beat egg whites and egg at medium speed of a mixer 1 minute; set aside. Combine broth, soy sauce, sugar, and ginger in a large saucepan; bring to a
boil. Reduce heat; add beef and onions, and simmer 1 minute. Add egg mixture without stirring; cook for 1 minute. Remove from heat, and gently stir. Place 1 cup of noodles in each of 4 large soup bowls, and add 2 cups of beef mixture and 1/2 cup sprouts. Yield: 4 servings.

KOREAN STYLE COLD NOODLE
AND VEGETABLE SOUP

1/2 lb. very thin buckwheat noodles
a large pot of icy cold water

Naeng myun dashida (soup base powder) OR Beef broth
A piece of gingerroot about the length of your thumb, chopped
Zest of 1 lemon, peeled in strips

1 quart icy cold water
Several drops mustard oil
1 T./15ml dark toasted sesame oil
a splash of rice vinegar

1/2 bunch watercress, tough stems removed
2 kirbies (pickling cucumbers), unpeeled, julienned
2 carrots, peeled and julienned
several red radishes, thinly sliced
4-6 hard boiled eggs, sliced
1/2 bunch cilantro (coriander leaves, Chinese parsley), chopped

Prepare the cold broth. Use 4-6 cups icy cold water and dissolve 4-6 Tbsp naeng myun broth powder into it. If making from scratch, combine ingredients and chill. Whisk the sesame and mustard oils and rice vinegar into the broth. Cook the noodles according to package directions, (usually 1-2 minutes; these cook very fast) then plunge them into the icy cold water to chill. Strain and stir into the
cold broth.

Simmer gingerroot and lemon zest with the beef broth until the gingerroot pieces are very tender. Strain and press the solids. Chill thoroughly. Proceed as above.

Divide the noodles among the individual soup bowls. Garnish the top with the vegetables. Put watercress on 1/3 of the top, then carrots, then kirbies. Pile the radish slices in the center. Arrange the egg slices around the outside. Sprinkle a generous amount of cilantro leaves over all.

Serve soy sauce at the table for diners to sprinkle on their egg slices if they like.

Korean summers are very hot, and traditionally, ice cubes were added to the bowls to keep the soup very cold throughout the meal. In a modern air-conditioned house this may not be necessary if you have used very thoroughly chilled water, but if you have no air conditioning, you may want to add the ice cubes to the bowl.

LEMON SHORTBREAD TART

Crust:
1 cup flour
1/4 cup confectioner’s sugar
Pinch of salt
1/2 cup cold butter, cut into bits

Filling:
1 cup sugar
2 eggs, lightly beaten
2 tablespoons flour
½ teaspoon baking powder
3 tablespoons lemon juice
Grated zest of 1 lemon

Preheat oven to 350 degrees. Combine the flour, sugar, and salt in a mixing bowl, and cut in the butter until the mixture resembles coarse meal. Press the dough into the bottom and partway up the side of a 9-inch tart pan with a removable bottom. Bake crust 20 minutes.

Blend the filling ingredients, and pour mixture into the partially baked tart shell. Bake the tart another 25 minutes. Serve warm or chilled. Makes 1 9-inch tart.

LEMON SURPRISE

4 eggs, separated
1 1/2 cups milk
1 cup sugar
1 T. flour
1/4 tsp. salt
1 lemon, juice and grated rind

Beat egg yolks with milk. Mix together flour, sugar and salt and add to egg and milk mixture. Add lemon juice and rind. Beat egg whites until stiff and fold into custard. Pour into custard cups, then set in a shallow pan with water halfway up the cups. Bake in a preheated 350 F oven 30 minutes. Refrigerate. Top with whipped cream if desired. Serves 6.

LINGUINE WITH FRESH TOMATOES

1 pound linguine
3 cloves garlic, minced
1 tsp. crushed red pepper flakes
1/4 cup olive oil
4 cups cherry or grape tomatoes, halved
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup red wine vinegar
Pinch of salt
Grated Parmesan cheese

Cook linguine according to package directions. Sauté garlic and red pepper flakes in olive oil for 1 minute, add tomatoes and next 4 ingredients and cook for about 5 minutes. Toss together with linguine and sprinkle with Parmesan cheese.

MANGO FRAPPE

1 medium whole ripe mango (12 ounces), peeled and pitted
3/4 cup orange juice
1/4 cup lime juice
1-1/4 cups club soda
2 ice cubes

Puree the mango in a food processor or a blender. Add the orange and lime
juices; process until smooth. Add the club soda and ice cubes; process just to blend and crush the ice. Serve at once. Okay for most diabetics.

MASALA DAL
(Indian Spiced Split Peas)

1 1/2 cups yellow split peas
1/2 tsp turmeric
1 Tbsp salt
1/2 cup vegetable oil
1 tsp cumin seeds
2 medium onions, finely chopped
Cayenne pepper to taste (optional)
Chopped cilantro (coriander leaves) for garnish

Soak the peas in enough water to cover generously for 1 hour. Drain and place the peas and the turmeric in a large pot with 5 cups water. Bring to a boil, stirring occasionally. Reduce the heat and simmer partially covered for 45 minutes, stirring occasionally. Remove from the heat and beat with a whisk or wooden spoon until pureed. Stir in the salt. [Note: The pea mixture may be prepared in advance up to this point, and kept refrigerated for up to 4 days, or frozen almost indefinitely.] Reheat the dal immediately before serving, adding a little water if necessary to make it the consistency of thin mashed potatoes.

Heat the oil in a skillet over moderate heat until the oil is almost smoking. Add the cumin seeds and fry for about 10 seconds. Add the onions and fry, stirring frequently, until they are dark brown, about 20 minutes. Add the optional cayenne pepper if you are using it. Pour the oil and onion mixture over the split pea puree and serve immediately, garnished with chopped cilantro. Serves 4-6.

MINI-MOLTEN CHOCOLATE CAKES

3/4 cup butter
6 ounces semisweet chocolate, chopped
Granulated sugar
3 eggs
3 egg yolks
1/3 cup sifted powdered sugar
1-1/2 teaspoons vanilla
1/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 recipe Mocha Cream (see recipe below)
Chocolate spiral garnishes (optional)
Fresh raspberries

In heavy saucepan combine butter and chopped chocolate; melt over low heat, stirring constantly. Remove from heat; cool. Grease six 1-cup soufflé dishes or
6-ounce custard cups. Coat with granulated sugar. Place in shallow baking pan; set aside.

Beat eggs, egg yolks, powdered sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and pale yellow. Beat in chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until blended. Spoon into prepared dishes.

Bake in a 400 degree F oven 12 to 14 minutes or until cakes rise slightly and feel firm at edges and softer in the center when pressed gently. Cool in dishes 5 minutes. Invert with pot holders onto plates. Cool 15 minutes before serving with Mocha Cream. If desired, sprinkle with additional sifted powdered sugar and top with spiral garnishes and raspberries. Yield: 6 servings.


Mocha Cream: In a cup stir 1 teaspoon instant espresso powder or 2 teaspoons instant coffee crystals and 1 teaspoon hot water until dissolved. In chilled bowl combine 1/2 cup cold whipping cream, 2 tablespoons powdered sugar, 1 tea-spoon unsweetened cocoa powder, 1/2 teaspoon vanilla, and espresso mixture. Beat with chilled beaters of electric mixer on medium-high speed until soft peaks form.

OATMEAL RAISIN APPLESAUCE COOKIES

1 cup whole wheat pastry flour, sifted
1/2 tsp baking soda
1 1/2 cups rolled oats
2 egg whites, lightly beaten
1/4 tsp cinnamon
1/2 cup brown sugar
1/3 cup applesauce
1/2 cup nonfat milk
1 tsp vanilla extract
1 cup raisins

Preheat oven to 375* F. Sift together flour, baking soda, and cinnamon. Stir in the oats. Combine egg whites, brown sugar, applesauce, milk, vanilla and raisins, and add to flour mixture. Mix well. Drop batter a teaspoon at a time onto a non-stick cookie sheet. Bake 12-15 minutes. Yield: 3 dozen

ONION PATTIES

3/4 cup flour
1 Tbsp. cornmeal
1 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
3/4 cup milk
1-1/2 cups finely chopped onions

Mix dry ingredients together, then add milk. Batter should be fairly thick. Add onions and mix thoroughly. Drop by tablespoonfuls into deep fat. Flatten patties slightly when you turn them.

OVEN POACHED HALIBUT

4 tbsp. unsalted butter
4 tbsp. flour
3 cups of half and half
1/2 cup fresh chopped dill
1/3 cup capers
1/4 cup caper juice
Sea salt and Pepper
1 cup white wine, dry
3 tbsp. shallots, minced
8 halibut filets, 6-7 ounces each
Dill sprigs and lemon wedges for garnish

Preheat your oven to 400 degrees.

Melt butter in a saucepan and add the flour to make a roux. Cook for about 3-5 minutes over medium heat until lightly browned. Carefully add the half and half and bring to a slow boil, whisking to stir out any lumps. Cook until the sauce is smooth and will coat the back of a spoon. Strain and stir in the dill, capers, caper juice, salt and pepper to taste. Keep warm.

Put the wine and shallots in a glass baking dish that is big enough to hold the halibut filets and put the halibut on top in a single layer. Cover with buttered parchment paper and cook for about 12 minutes. Remove to warm plates and top with the sauce. Garnish with dill sprigs and lemon wedges.

PALMIERS

1 cup cold butter (no substitutions), cut up
1-3/4 cups all-purpose flour
1/2 cup sour cream
1 teaspoon grated lemon peel
Sugar

With pastry blender or 2 knives, cut butter into flour in large bowl until mixture resembles coarse crumbs. Stir in sour cream and lemon peel until well blended. Place on waxed paper and shape into a 4-1/2-inch square. Wrap and refrigerate at least 2 hours or overnight.

Divide dough into quarters. Sprinkle 2 tablespoons sugar on work surface. Roll out a quarter on sugared surface, turning frequently, into a 12x5-inch rectangle (keep remaining dough refrigerated). On long edge, lightly mark center (do not cut through dough). From each short side, roll up, jelly-roll fashion, toward center, until edges just meet (like a scroll). Wrap well in waxed paper. Repeat with remaining dough, forming three more scrolls, using more sugar as needed. Wrap and freeze 20 minutes or refrigerate 2 to 3 hours.

Heat oven to 375 degree F. Line 2 cookie sheets with foil. Place 1/4 cup sugar on waxed paper. Cut each scroll crosswise into 1/4-inch-thick slices; dip each side into sugar. Place 2-1/2 inches apart on prepared cookie sheets. Bake 10 minutes or until edges are golden. Turn cookies with spatula and bake 2 to 3 minutes more or until both sides are golden. Immediately transfer to wire rack. Makes 80 cookies.


PIQUANT GRILLED BROCCOLI AND OLIVES

3-1/2 cups broccoli flowerets
1/2 cup pitted ripe olives
1/2 of a 2-ounce can anchovy fillets, drained and finely chopped (optional)
2 tablespoons snipped fresh oregano or Italian flat-leaf parsley
2 tablespoons red wine vinegar
2 tablespoons olive oil
5 cloves garlic, minced
1/4 teaspoon crushed red pepper
Dash salt

In a large saucepan bring a small amount of water to boiling; add broccoli. Simmer, covered, for 2 minutes; drain. In a medium bowl combine broccoli and olives. For marinade, in a small bowl whisk together anchovies (if desired), oregano, vinegar, oil, garlic, red pepper, and salt. Pour over broccoli and olives; toss to coat. Marinate at room temperature for 10 minutes, stirring occasionally.

Meanwhile, lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill. Drain broccoli and olives, discarding marinade. On 6-inch skewers, alternately thread broccoli and olives, leaving 1/4 inch between pieces.

Place kabobs on the grill rack. If using a covered grill, close lid. Grill until broccoli is light brown and tender. (For a covered grill, allow 3 to 4 minutes, giving kabobs a quarter turn once halfway through grilling. For an uncovered grill, allow 6 to 8 minutes, turning occasionally to cook evenly.) Remove broccoli and olives from skewers. Yield: 4 servings.

RABBIT IN GARLIC SAUCE

2 rabbits, jointed
1/2 cup/60g flour blended with salt and freshly ground black pepper
olive oil for browning
12-15 cloves garlic, minced
1/2 bottle (375ml) very dry white wine
1 bay leaf, bruised
1 sprig rosemary
1 sprig thyme
1 bunch flat-leaf parsley, chopped
1 tsp./5ml Spanish paprika
salt and freshly ground black pepper to taste

Rinse the rabbit pieces and pat dry. Dip in the seasoned flour and shake off excess. Let rest a few minutes.

Heat olive oil in a heavy skillet. Brown rabbit pieces on all sides. Add garlic and cook until just beginning to turn golden. Do not allow to brown. Pour in wine; add bay leaf, rosemary and thyme. Bring to a boil. Reduce heat and simmer 30 minutes or until the meat is tender and sauce has thickened somewhat. Stir in parsley, paprika, salt and pepper. Serve with white rice. Serves 4-6.

RASPBERRY CRUNCH

2 small boxes raspberry gelatin
2 cups boiling water
8 oz cream cheese; softened
1 14-oz. can of sweetened condensed milk
1 8-oz container whipped topping
5/6 cup frozen raspberries
1/2 cup chopped walnuts

Whip cream cheese, whipped topping and condensed milk together. In a separate boil combine boiling water and gelatin. Mix the 2 mixtures together. Place raspberries in the bottom of a glass bowl. Pour the mixture over raspberries. It will be thick. Refrigerate for an hour. Top with additional whipped topping and walnuts.

RIO GRANDE VALLEY CHICKEN SALAD

2 large ruby red grapefruit -- halved
8 ounces chicken -- cooked and diced
1/4 cup celery -- finely chopped
1 green onion -- thinly sliced
4 teaspoons mayonnaise
4 ounces monterey jack cheese -- shredded
4 dashes paprika
4 medium lettuce leaves

With serrated grapefruit spoon or curved knife, loosen sections in grapefruit halves, leaving sections in place. Place in baking dish and set aside. Mix together chicken, celery, onion and salad dressing. Top each grapefruit half with 1/4 of chicken salad. Bake at 350 degrees F for about 15 minutes until heated throughout. Remove from oven. Sprinkle 1 ounce cheese on each salad and top with dash of paprika. Return to oven to melt cheese. Serve on lettuce leaves.

Microwave instructions: Place prepared grapefruit halves in glass pie plate. Cook for 4 minutes. Remove, add cheese and paprika topping. Cook 45
seconds more.
ROASTED CORN AND YELLOW PEPPER SOUP

4 ears of fresh corn, shucked
1 tbsp. corn oil
2 cloves of garlic, minced
1/2 cup red onion, minced
1/2 cup carrot, minced
1/2 cup celery, minced
1/2 tsp. cumin
2 yellow bell peppers, roasted, peeled and seeded, then chopped
1 serrano chili, seeded and minced
4 cups chicken stock
1 cup heavy cream
Salt and pepper to taste

Grill the corn on a very hot fire until browned. Allow the corn to cool, then cut kernels off the cob.

Sauté the garlic, onion, carrots and celery until just soft and add the cooked corn, cumin and yellow pepper. Stir to blend and add serrano and stock and simmer for 20 minutes

Allow to cool for about 10 minutes and pour into a blender and purée until smooth. Return the soup to the pan, add the cream and heat through. Adjust the seasoning and serve.

SANTA FE FLANK STEAK

1 flank steak, trimmed, a little over one pound
1/4 cup corn oil
1/4 cup fresh cilantro, minced
4 cloves of garlic, minced
2 tsp. salt
2 tsp. cumin
1 tsp. coriander
1 tsp. cayenne
1 tsp. fresh cracked pepper

Once the flank steak is cleaned of any fat or sinew, place it in a zip lock style bag. The one gallon size. Combine the marinade ingredients and pour over the steak and place in the refrigerator overnight.

When ready to cook, remove from the refrigerator and grill on a hot grill for 4 minutes per side to reach medium rare. Allow the steak to rest for 4-5 minutes once it comes off the grill. Slice against the grain and serve immediately.

SCALLOPS IN CREAM SAUCE
WITH SPINACH FETTUCCINE

1 oz. mushrooms, sliced
1/2 oz. butter
4 oz. Alaska scallops, thawed
4 oz. cream sauce (directions follow)
1-1/2 cups spinach fettuccine noodles, cooked al dente parmesan
cheese, grated parsley, chopped

Sauté mushrooms in butter about 1 minute. Add Alaska scallops and continue cooking 2 to 3 minutes just until flesh is opaque. Add Cream Sauce; bring to simmer and cook 1 minute. Arrange well-drained noodles on serving plate and top with creamed scallops. Garnish with cheese and parsley. Yield: 1 serving.

Cream Sauce

1/4 cup shallots, minced
1-1/2 tsp. garlic, minced
1-1/2 oz. butter
2 oz. dry vermouth
1-1/3 quarts heavy cream
1/2 oz. lemon juice White pepper and salt, to taste

Sauté shallots and garlic in butter until transparent. Deglaze pan with vermouth. Add cream; bring to simmer and reduce by 1/3 or until slightly thickened. Add lemon juice and season to taste with salt and pepper. Keep warm until ready to use on scallops.

This dish is the epitome of simple elegance. You might want to make a
double batch of the balsamic glaze because it's wonderful drizzled
over fresh strawberries or other fruits, and even over vanilla ice
cream.

SCALLOPS WITH PROSCIUTTO

1 cup balsamic vinegar
1 Tbsp brown sugar
6-9 very thin slices prosciutto
12-18 large sea scallops
Extra-virgin olive oil
Salt and freshly ground pepper to taste

Combine the vinegar and brown sugar in a small, non-reactive saucepan and bring to a boil over moderate heat. Reduce the heat to low and simmer until the mixture has reduced to about 1/4 cup – it should coat the bottom of the pan when you tilt it. Allow to cool to room temperature. Meanwhile, cut each piece of prosciutto in half lengthwise and wrap around the scallops, securing each with a
toothpick. Brush or spray with olive oil and season with salt and pepper. Grill over hot coals or under a preheated broiler just until the scallops are firm and opaque in the center, about 2 to 3 minutes per side. Transfer to serving plates and drizzle with the balsamic glaze. Serves 4 to 6 as an appetizer.

SHAKE IT CHICKEN MIX

2/3 cup nonfat dry milk powder
1/2 teaspoon of black pepper
1/2 teaspoon dry mustard
2 teaspoons paprika
2 teaspoons of chicken bouillon
1/2 teaspoon poultry seasoning

After combining the dry ingredients, fill a medium-sized, clear plastic bag with the coating mixture and shake (1 to 2 pieces at a time) 2 1/2 pounds bone in chicken or 2 pounds moistened, boneless skinless chicken breast halves Discard the bag along with any remaining mixture. Bake at 400 degrees in an ungreased or foil-lined baking pan until cooked through: Bone -in 45 minutes. Boneless: 20 minutes. Do not cover or turn chicken during baking. Yield: This recipe will coat a good-size chicken, or several fish filets.

SLOPPY JOES

1 cheap, tough roast, trimmed of bone and fat
1 can classic Coke - do not substitute
1 14-16 ounce bottle cheap catsup

1 onion, minced (optional)
2-4 cloves of garlic, minced (optional)

If using onion and/or garlic, sort of rub it around on meat. Put meat in slow cooker. Pour can of Classic Coke over meat. Pour bottle of catsup over coke. Cover and cook on low for 10-12 hours. Serve on buns, over rice or pasta. Very popular with teens.

This is absolutely the easiest crock-pot recipe I have ever seen. Only the meat, coke and catsup are essential. Regardless of how tough the roast was, cooked
this way, it will be falling apart tender and it is delicious.

SNAILS

This information and recipe came from Lurdes, in Estarreja, PortugaL. Here in Portugal, people get snails in the vegetation that is in the side of the roads (a friend of mine picks the ones that are eating my cabbages) and then leave them inside a box with a top with holes, so they can breathe, for 4 or 5 days, giving them only bread to eat, so they will lose all that 'yucky drooling' and toxins they have. Then they wash them very well, in many waters and do this:

2 lbs small snails
2 Tablespoons olive oil
4 sprigs of oregano
1 bay leaf
2 garlic cloves whole
1 onion quartered
salt
pepper

Put the snails in a large pan, cover with water and add all other ingredients. Take to the stove, in slow heat so their heads come out. When simmering, take foam out of the pan and let simmer for 3 hours in slow heat.

Serve in small plates, warm or cold, and have a lot of fresh beer to go with them. Put clothes pins in the table so people use them to take the snails out of the shells.
Note: This is found in most of Portuguese restaurants, mostly in summer and especially in the south of Portugal. We say that eating snails is a national sport ;-)

SOFRITO

1/4 cup extra-virgin olive oil
2-3 cloves garlic, finely chopped
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
1 cup tomato sauce
1 Tbsp red wine vinegar
1/4 tsp ground oregano
Salt and freshly ground pepper to taste

Heat the oil in a skillet over moderate heat and sauté the garlic, onion, and bell pepper until tender bit not brown, about 10 minutes. Add the remaining ingredients and cook 5 minutes, stirring frequently. Makes about 1 1/2 cup.
Serve with Cuban Shredded Beef.

STRAWBERRY BBQ SAUCE

3-1/2 cups sugar
1-1/4 pounds strawberries -- capped and sliced
6 tablespoons balsamic vinegar
6 tablespoons water
2 teaspoons cracked black pepper
3/4 cup ketchup
4 tablespoons Dijon mustard
1 teaspoon hot sauce -- or more to taste

Mix sugar, strawberries, vinegar, water, and black pepper in a saucepan. Bring to a boil over medium heat. Continue to cook at a slow boil for about 45 minutes or until thick. Remove from heat. Add ketchup, mustard, and hot sauce; mix really well. Yield 3 to 4 cups (about 20 servings).

SWEET PICKLES

25 small cucumbers -- pickling size
3 quarts cold water
1 cup salt
2 teaspoons alum – powdered

syrup:
1 quart white vinegar
2 tablespoons whole cloves
2 quarts sugar
4 sticks cinnamon

Soak cucumbers in salt and water for 10 days. (I use a large metal bowl). Cover with a cloth and rinse cloth in cold water each day, then place back over bowl. (This keeps the scum off the brine).

Drain cucumbers on tenth day. Cut lengthwise and let stand in alum water overnight. Make alum water by mixing 2 tsp. Alum with enough water to barely cover the cut pickles. (Don't wash off pickles after draining.) Next morning, drain and make syrup. Mix vinegar, cloves, sugar and cinnamon in a large pot, and bring to a boil. Pour over pickles. Drain syrup from pickles, bring to boil and pour over pickles once each day for the next four days, or until pickles are cured. (Cured pickles will be a dark green, and fairly crisp, with a consistent color and flavor throughout.)

Place pickles into pint jars, cover with boiling syrup, and process in water bath canner or steamer canner for 10 minutes. Recipe can be doubled or tripled.

TEX-MEX BEANS WITH DUMPLINGS

1/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 beaten egg white
1/4 cup skim milk
2 tablespoons cooking oil
3/4 cup water
1 cup chopped onion
1 clove garlic, minced
1 15-ounce can garbanzo beans, drained and rinsed
1 15-ounce can red kidney beans, drained and rinsed
2 8-ounce cans low-sodium tomato sauce
1 4 1/2-ounce can diced green chilies, drained
2 teaspoons chili powder
1 tablespoon cold water
1-1/2 teaspoons cornstarch

In a medium mixing bowl stir together flour, cornmeal, baking powder, and salt; set aside. In a small bowl combine egg white, milk, and oil; set aside.

In a 10-inch skillet combine the water, onion, and garlic. Bring to boiling; reduce heat. Cover and simmer 5 minutes or until tender. Stir in garbanzo beans, kidney beans, tomato sauce, green chilies, chili powder, and salt.

In a small bowl stir together cornstarch and 1 tablespoon water. Stir into bean mixture. Cook and stir until slightly thickened and bubbly. Reduce heat.

For dumplings, add milk mixture to cornmeal mixture; stir just until combined. Drop dumpling mixture from a tablespoon to make 5 mounds atop the hot bean mixture.

Cover and simmer for 10 to 12 minutes or until a toothpick inserted into the center of a dumpling comes out clean. Yield: 5 servings.

THREE BEAN BAKED BEANS

1/2 lb. bacon, diced
1/2 lb. ground beef
1 large onion, chopped
1/2 cup brown sugar
1/2 cup sugar
1/4 cup ketchup
1/4 cup BBQ Sauce, your favorite
2 tsp. molasses
1/2 tsp. chili powder
1 tsp. pepper
1/2 tsp. salt
1-16 oz. can lima beans
1-16 oz. kidney beans
1-31 oz can pork and beans

Brown the bacon and remove to a towel. Add the ground beef and onions to the pot and brown. Add remaining ingredients and simmer for about 40 minutes.

TRIFLE

1 - 16 ounce pound cake
1 large package instant pudding (3 cup size)
3 cups nonfat milk (or 2% or whole milk)
1 - small container low or nonfat Cool Whip (or generic)
1/2 cup jam (or more)
1 - 16 ounce can fruit and one 29 ounce can OR 3-4 cups fresh fruit

Cut pound cake into 1/2 inch cubes. Prepare pudding using nonfat milk. When
pudding is ready, gently whisk in a container of Cool Whip. If using canned fruit, drain well. If using berries, slice if large. Layer about 1/2 inch pudding in bottom of bowl. Cover with pound cake cubes. Then cover pound cake with fruit. Cover with about 1/3 of remaining pudding. Cover with pound cake cubes. Drop jam by half teaspoonfuls over pound cake cubes. Cover with 1/3 of remaining pudding. Cover with pound cake cubes, then cover pound cake cubes with fruit. Cover with remaining pudding. Use fruit slices or whole fresh berries to decorate top. I used chocolate pudding, canned peaches and lingonberry jam for the Trifle for John's birthday. It can also be made with vanilla pudding and raspberries or other fruit. Trifle is traditionally served in a clear glass bowl so that the layers are visible.

TWILIGHT PORK

1 lb pork cut in strips, as if for stir fry
2 Tbsp peanut oil or other oil
1 onion, diced
6 cloves garlic, sliced
1 tsp hot paprika
1/2 cup vegetable stock or chicken stock/broth
1/2 cup peanut butter*
2 cans (15 oz. each) ready-to-eat Cuban-style black
beans (black bean "soup")
1 Tbsp cilantro, chopped small
2 Tbsp lime juice
1 heaping tsp curry powder

*preferably organic, with no additives

In a large skillet over moderate heat, heat the oil. When it s hot, add the onion and garlic, cooking till the onion is a golden color. Add the paprika, then the pork, cooking till the pork begins to brown. Add the remaining ingredients, stirring well. When pork is cooked through and ingredients are well blended, it s done. Makes 4 servings.

WATERMELON SALSA

2 cups watermelon, seeds removed
1/4 cup chopped green onion
2 Tbsp finely diced Serrano chilies (seeds removed)
2 Tbsp brown sugar
2 Tbsp cider vinegar

Mix diced ingredients together. Combine and stir brown sugar with vinegar and pour over watermelon, onions and peppers. Chill slightly and serve.

ZESTY GRILLED SHRIMPIES

3 lbs. large shrimp, tail-on, deveined
bamboo skewers soaked in water for 30 minutes

Marinade:
4 cloves of garlic, minced
1/4 cup lemon juice
1/4 cup canola oil
1 tsp. parsley
3 tsp. soy sauce
1 tsp. Tabasco
1 tsp. celery seed
1 cup pineapple juice
1 tsp. salt (optional)

Combine marinade ingredients in a large zip lock style bag and shake. Add shrimp to bag about 1 hour before grilling time.

Once shrimp are marinated string them on skewers and grill for about 3 minutes per side on a medium hot grill. Time depends on size of shrimp.

ZUCCHINI BREAD WITH WALNUTS
AND RAISINS
(Rosedale Farms B&B, Orange Cove, CA)

2 tsp. soda
1/2 tsp. baking powder
1 tsp. salt (optional)
1 tsp. cinnamon
1 tsp. cloves
1 cup walnuts, chopped
2/3 cup raisins
2/3 cup butter, softened
1 2/3 cups sugar
1 cup brown sugar, firmly packed
4 eggs
3 cups peeled and shredded zucchini
1 cup thick buttermilk
2 tsp. vanilla
3 1/3 cups flour

Cream together butter and sugars until fluffy. Gradually add eggs beating until well blended. Blend in buttermilk and vanilla. Stir in zucchini. Thoroughly blend dry ingredients (or sift together) and add to zucchini mixture. Fold in walnuts and raisins. Pour into three greased 9 x 5 inch loaf pans and bake 60-70 minutes at 350 degrees. Allow to cool in pan for 10-15 minutes. Remove from pan and cool on wire rack. Freezes well. (Note: For muffins, pour into muffin cups or greased
muffin tins and bake for 22-28 minutes. Makes about 3 dozen medium muffins).





 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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