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

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Recipes from Spike & Jamie

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Contents Disk 408

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).


ALL PURPOSE MARINADE
APRICOT ICED TEA
BACON AND SAGE PAN FRIED TROUT
BARBECUED COWBOY STEAKS
BROCCOLI QUICHE
CACTUS CANDY
CALITERRA ZUCCHINI CASSEROLE
CHARLESTON CRAB DIP
CHICKEN KORMA
CHIVES INFORMATION
CHOCOLATE PATE
CRAB CAKES
CREAM INFORMATION
CREAM OF BROCCOLI WITH FINE HERBS
CUCUMBER, TOMATO AND ONION SALAD
DOUBLE SALMON TERRINE
DUTCH BABY A PANCAKE
FLORIDA COLESLAW
FRUITY PASTA SALAD DISK 408
GAZPACHO WITH HERBS AND CHILIES
GORGONZOLA SAGE CHEESE BALL
GREEN BEAN POTATO SALAD
GRILLED CHICKEN LIVERS WITH SUMMER
GRILLED NEW ORLEANS-STYLE SHRIMP
HOMEMADE CORNDOGS
HUEVOS MONTEREY
HULI HULI CHICKEN
LEMONADE CHICKEN
MEXICAN SPOON BREAD
MEXICAN ZUCCHINI CASSEROLE
MINTY ICE CREAM PIE (requires alcohol)
MUSHROOM TURKEY BURGERS
OLD BAY PARTY DIP
PAN SEARED LAMB CHOPS
PINEAPPLE BARS
POACHED SUMMER PEACHES WITH CHERRIES
RAVIOLI CASSEROLE
ROASTED PORK
ROASTED RED PEPPER AND CHIVE DRESSING
ROASTED RED POTATOES WITH FRESH SAGE
ROASTED SUMMER SAVORY CHICKEN
SAGE INFORMATION
SNOW PEAS WITH SESAME & CHIVES
SOUR CHERRY CROSTATA Q
SOUTH OF THE BORDER NACHOS
SOUTHWESTERN BEAN AND CORN SALAD
SPAGHETTI WITH FRESH TOMATO
SPIKE’S FAMOUS GOOD STUFF
SPIKE’S NEW FAMOUS BEAN SOUP
SUMMER SAVORY INFORMATION
SWEDISH PLÄTTAR
SWISS CHARD SAUTÉED WITH GARLIC
TEQUILA-LIME STEAK
THAI BURGERS WITH GINGERED MUSHROOMS
TIPS FOR SELECTING THE BEST SUMMER FRUIT
TUSCAN BEAN SOUP WITH SAGE
TWICE-GRILLED POTATOES
WARM BEET SALAD
WHITE BEAN AND TOMATO SALAD



ALL PURPOSE MARINADE

3 cups dry white wine
1/2 tsp. cayenne pepper
1 tsp. onion powder
1/2 cup soy sauce
1/2 tsp. garlic powder

Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 - 6 hours. Use marinade as a basting sauce as meat cooks on the grill.

APRICOT ICED TEA
Makes about 8 cups.

For the tea:
3 orange pekoe tea bags
4 cups water
five 5 1/2-ounce cans apricot nectar (about 3 1/3 cups), chilled
1/2 cup chilled simple syrup, or to taste

For the simple syrup:
1 1/3 cups sugar
1 1/4 cups water

To make the tea:
Put tea bags in a heatproof pitcher.

In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour. Stir in nectar and syrup. Serve tea over ice in tall glasses.

To make the syrup:
In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered. Makes about 2 cups.

BACON AND SAGE PAN FRIED TROUT

6 slices of bacon
1 Tablespoons minced fresh sage leaves, plus fresh sage sprigs for garnish
2 trout (10 ounces each), cleaned and boned, leaving the head and tail intact
About 1/2 cups yellow cornmeal for coating the trout
Peanut oil, for cooking
Lemon wedges for garnish

In a large heavy iron skillet cook 2 bacon slices over moderate heat, turning them occasionally, until they are crisp.

Transfer them to paper towels to drain, and pour off the fat. Crumble the cooked bacon into a small bowl and stir in the minced sage.

In the skillet cook the remaining 4 bacon slices until the bacon just becomes translucent and the edges begin to curl, transfer them to paper towels to drain, and pour off the fat.

Preheat oven to 375 degrees. Rinse the trout under cold water and pat them dry inside and out.

Sprinkle the cavity of each trout with one half of the crumbled bacon mixture and salt and pepper to taste. Wrap 2 of the whole bacon slices around each trout, using wooden picks to secure the bacon and close the cavities.

Mound the cornmeal on a sheet of wax paper and roll each trout in it, coat completely and gently shake off the excess.

Heat the skillet over high heat until it is hot, add the oil, heat it until it is hot but not smoking.

In the oil, fry the trout, not touching each other, for 3 minutes on each side or until they are just firm and the bacon is golden, transferring them as they are fried with long spatulas to a shallow baking pan.

When the trout has been fried, bake them for 5 minutes or until they just flake and are heated through.

Discard the wooden picks, arrange the trout carefully on a platter, and garnish them with the sage sprigs and the lemon wedges.

BARBECUED COWBOY STEAKS
Those with Texas-size appetites will require an entire steak; for most others — even the heartiest of meat lovers — half of one of these rib steaks is probably plenty.

1 tablespoon coarse kosher salt
1 teaspoon Hungarian sweet paprika
1 teaspoon garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon dried ground thyme
1 teaspoon finely ground coffee beans
4 1 1/4- to 1 1/2-inch-thick bone-in beef rib steaks (each weighing 12 to 16 oz) o

1 2.2-pound bag instant-light mesquite chunks
1 cup mesquite or hickory wood smoke chips, soaked at least 30 minutes

Mix first 6 ingredients in small bowl. Sprinkle spice rub over both sides of steaks, pressing to adhere. Let steaks stand at room temperature 1 hour.

Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat). Grill steaks over mesquite until brown on both sides, about 2 minutes per side. Remove steaks from grill. Let mesquite chunks burn until ash is gray. Drain wood chips; scatter over mesquite. Return steaks to cooler part of grill (not over mesquite). Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks rest 5 minutes before serving. Makes 4 to 8 servings

BROCCOLI QUICHE
(Deer Run Inn Bed and Breakfast, St. Helena, CA)

Prepared Pie Crust
4 eggs, beaten
2 Tablespoons finely chopped onions
1/2 teaspoon thyme leaves
3 ounces shredded cheddar cheese
1 cup half & half or milk
1/2 cup fresh broccoli or frozen broccoli
3 ounces shredded Monterey Jack cheese
4 tomatoes, medium, sliced

Preheat oven to 350 degrees.

Combine eggs, half & half, onion, salt, and thyme. Set aside. Layer broccoli and cheeses in pie crust-lined pan. Pour egg mixture over broccoli and cheese. Bake for 40 to 50 minutes. Place sliced tomatoes on top and broil one minute.


CACTUS CANDY

2 quarts Prickly Pear -- or small Barrel Cactus (It is unlawful to pick wild ones)
3 cups Sugar
1 cup Water
2 Tablespoons Orange Juice
1 Tablespoon Lemon Juice

Select prickly pear cactus (or small barrel cactus if you own this type of cactus, since it's unlawful to remove it from the desert). (I, Spike, have seen cactus for sale in the Mexican section of produce dept. in supermarkets.) Remove spines and outside layer with large knife. Cut pulp across in slices one-inch thick. Soak overnight in cold water. Remove from water, cut in one inch cubes and cook in boiling water until tender. Drain. Cook slowly in the following syrup until nearly all the syrup is absorbed. Do not scorch!

Syrup:

Heat all ingredients until sugar is dissolved. Then add cactus. Remove cactus from syrup, drain and roll in granulated or powdered sugar. For colored cactus candy, any vegetable food coloring may be added to the syrup.

CALITERRA ZUCCHINI CASSEROLE

8 oz good quality bread; cut into 1 - inch cubes
1 cup milk
1/4 cup olive oil; or less
1 small onion; fine dice
4 medium zucchini; cut into 1/4-inch slice
1/2 tsp herbes de Provence
1/2 tsp garlic powder
Salt and pepper
1 cup grated Parmesan cheese
4 large tomatoes; cut into 1/4-inch slice
1 cup grated mozzarella cheese (LF)

Preheat the oven to 350 degrees F. Coat the bottom and sides of a
13x9x2-inch baking dish with a light layer of butter or olive oil. Cover the
bread with the milk in a bowl and let sit until all of the milk is absorbed, 10 to 15 minutes. Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the onions and cook until tender, 3 to 5 minutes. Spread the bread mixture into the baking dish. Top with the onions. Toss the zucchini with the remaining 2 tablespoons olive oil, the herbes de Provence and garlic powder. Season with salt and pepper. Spread the zucchini over the bread mixture in a single layer. Sprinkle the Parmesan cheese over the zucchini. Arrange the tomato slices in a single layer over the casserole and top with the mozzarella cheese. Bake 1 hour. Let cool before cutting. Serves 4 to 6 as a main course, 10 to 12 as an appetizer Note: Omit the tomatoes if desired.

CHARLESTON CRAB DIP

3 tbsp. butter
2 tbsp. unbleached all-purpose flour
1/2 cup chicken stock
1/2 cup light cream
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 cup fresh crabmeat
3/4 lb. Virginia ham, cut in 1/2 inch julienne
salt and fresh ground pepper to taste
1/8 tsp. cayenne pepper

Melt 2 tablespoons of the butter in a medium-size saucepan with a heavy bottom over low heat. Add the flour, stirring until blended, and cook for 2 or 3 minutes.
Whisk in the stock and cream and cook for another 2 minutes.

Melt the remaining tablespoon of butter in another saucepan and in it sauté the onion and celery over low heat until they are tender, about 6 minutes (do not brown). Add the crabmeat, ham, salt and pepper, and cayenne and continue cooking, stirring, until they are heated through, about 3 minutes.

Add the crabmeat mixture to the cream sauce and bring to a boil, stirring constantly. Serve in a chafing dish, accompanied by crackers.

CHICKEN KORMA

1/4 cup cashews
1/4 cup pistachios
1/4 cup almonds
2-3 dried hot chilies, seeded
1 Tbsp. fresh ginger, grated
1 cup cold water
1 tsp. ground cinnamon
3 whole cloves
1/4 tsp. cardamom seeds
2 garlic cloves
2 Tbsp. poppy seeds
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 cup light cream
1/4 cup butter
1 white onion, chopped
6 boneless chicken breasts, cut into 2-inch cubes
1 Tbsp. lemon juice
2 Tbsp. cilantro, chopped

Combine cashews, pistachios, almonds, hot chilies, ginger and cold water in a blender and blend until smooth. Add cinnamon, cloves, cardamom, garlic, poppy seeds, coriander, cumin and light cream and blend again until sauce is smooth. Set sauce mixture aside. Melt butter in a large saucepan and brown onions, then add chicken cubes and brown. Stir in sauce and cook for 20 minutes over low-medium heat. Sprinkle with lemon juice and fresh cilantro a few minutes before serving and serve over cooked rice. We like either Basmati or Jasmine rice. Serve with condiments such as Mango Chutney and Hot Pepper Relish.

CHIVES INFORMATION

Chives are a member of the onion family and are often considered more of a herb than a vegetable. They are chopped and used in soups, stews, salads, and other recipes. Chives are also used as a small ornamental. The plants bear purple flowers early in the year which are quite attractive. The flowers should be cut back before they dry or they will shed seeds which will result in chive plants where you least expect them.

Chives are nearly always used fresh, because they lose all their flavor when dried. Industrially, dried chives are produced by the less destructive process of lyophilization, but still, I prefer the fresh product; in winter, deep-frozen chives are fully satisfactory.

If you plan to freeze or process the chives, remove all growth about 2 inches above the ground. This should be done only once a year, before mid-July, to allow the bulbs to replenish themselves. Alternatively, if you want fresh chives, selectively cut off individual plants. This method can be practiced all season long until frost, with little risk of damage to the plants.

CHOCOLATE PATE

6 ounces bittersweet or semisweet chocolate, chopped
1 cup whipping cream
2 tablespoons sugar
2 tablespoons milk
2 slightly beaten egg yolks
1 recipe Creme Anglaise (see below) or a Raspberry Sauce

In a small saucepan melt chocolate; set aside. Line the bottom and sides
of a 7-1x2 x 3-1/2 x 2-inch loaf pan with plastic wrap, extending wrap over
edges of pan; set aside.

In a small chilled mixing bowl beat whipping cream with the chilled beaters of an electric mixer on low speed until soft peaks form (tips curl). Cover; refrigerate until needed.

In another heavy small saucepan stir together sugar, milk, and egg yolks. Heat just until bubbly, stirring constantly. Remove from heat; pour mixture into a bowl. Gradually add melted chocolate to the hot mixture, beating on low speed until combined (mixture will be stiff). Add 1/2 cup of the whipped cream; continue beating on low speed until smooth. Gently fold in remaining whipped cream by hand. Spoon mixture into prepared pan. Cover and freeze at least 4 hours before serving.

To serve, invert pate onto a plate. Remove pan. Peel off plastic wrap. Let pate stand 15 minutes. Using a hot, dry knife, cut into slices. Serve with Creme Anglaise or your favorite Raspberry Sauce. Makes 12 servings.

Creme Anglaise: In a heavy small saucepan combine 1 beaten egg; 2/3 cup milk, half-and-half, or light cream; and 4 teaspoons sugar. Cook and stir over medium heat. Continue cooking egg mixture until it just coats a metal spoon. Remove pan from heat. Stir in 1/2 teaspoon vanilla. Quickly cool the custard by placing the saucepan into a sink of ice water for 1 to 2 minutes, stirring constantly. Cover surface with plastic wrap. Cool slightly. Chill until serving time. Makes 1 cup.

CRAB CAKES

1 egg, lightly beaten
1/4 cup fat-free mayo
1/2 cup soft bread crumbs
2 green onions, finely chopped
1 tbsp. Minced fresh parsley
1 tsp. Ground mustard
1/4 tsp salt
1/4 tsp pepper
4 cans ( 6 oz each) crabmeat, drained, flaked and cartilage removed***
1 tbsp. Butter
1 tbsp olive oil
6 tbsp seafood sauce

In a bowl combine the first eight ingredients. Add crab, mix gently. Shape rounded tablespoonfuls into 2-in patties. In a large nonstick skillet, cook patties in butter and oil over medium heat for 3-4 minutes on each side or until golden brown. Serve with seafood sauce. Yield - 9 servings
Note: Spike thinks you can use the packaged Krab (imitation crab).

CREAM INFORMATION

In former times, if your dairy had Guernsey or Jersey cows, you could use cream from the tops of the milk bottles, thick enough to be whipped. In winter, the milk on the doorstep would freeze in the bottle, and you'd find a little cylinder of icy cream pushing up the cap. It would soon melt down into the bottle again and become its normal self. If you bought heavy cream, it was 40 percent butterfat.
Today, the richest cream you can get, called heavy whipping cream, is about 36 percent butterfat. It is super-pasteurized, whereas other creams are merely pasteurized. One also finds in some localities "coffee cream" or light cream, which has less butterfat, will not whip, and is not any more desirable than half-and-half, easily available everywhere in the country. Half-and-half, as its name
indicates, contains roughly equal quantities of cream and milk and has a butterfat content of not more than 18 percent. It's perfectly good for coffee, for fruit, and for various soups -- unless, as I do, you occasionally have that desire to be totally luxurious and use heavy cream for everything. James Beard has told us this.

I (Spike) remember when I was a little girl, the truck that delivered our milk each day had a sign on it that said, “You can whip our cream, but you can’t beat our milk.” They provided a small spoon, shaped rather like a ladle, that would fit into
the milk bottle (yes, it was a bottle, made of glass, stoppered with a waxed card-board lid), to effectuate separating the cream from the milk. It was just the right length to reach the point at which the cream was floating on top of the milk. My
mother would whip that cream and we’d spread it on our breakfast toast.

CREAM OF BROCCOLI WITH FINE HERBS
With the sweet aromas of parsley, dill and savory, this cream of broccoli soup really is a treat. An excellent way to start a meal, even though it can be a meal in itself when served into larger bowls. Servings: 4 to 6

2 tablespoons butter
1/4 cup green onion, chopped
2 tablespoons freshly chopped parsley
4 cups chopped broccoli
2 cups chicken broth
2 tablespoons freshly chopped dill
1 1/2 teaspoons fresh summer savory
8 small broccoli florets
1 cup heavy cream
1/2 cup milk
Salt and pepper, to taste

In a casserole, melt butter over medium-low heat. Add green onion and parsley. Cover and cook, stirring occasionally, until green onion is tender.

Mix in chopped broccoli, chicken broth, dill and savory. Bring to a boil. Simmer uncovered, over medium-low heat, for about 20 minutes.

Add broccoli florets; simmer for 5 minutes more.

Remove broccoli florets, using a slotted spoon; set aside. Purée broth mixture into a food processor.

Pour purée back into casserole. Season with salt and pepper, to taste.

In a bowl, combine cream and milk. Slowly stir into purée. Cook over medium-low heat, until just hot. Do not boil. Stir in reserved broccoli florets and serve.

CUCUMBER, TOMATO AND ONION SALAD

2 - 3 large cucumbers, peeled and cut into 1-inch cubes
2 tomatoes, chopped
1/4 cup white onion, diced
1/4 cup fresh cilantro, chopped
1/4 cup lemon juice
1 Tbsp. olive oil
1 Tbsp. fresh ginger, grated
2 fresh hot chilies, seeded and diced
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/2 tsp. salt

Place cucumbers, tomatoes, onion, and cilantro on a platter and toss. Combine remaining ingredients in a cruet and shake well. Pour over salad and toss. Chill for about 1 hour before serving.

DIPPING SAUCE FOR SPRING ROLLS

3 tbsp. (3 splashes) rice wine vinegar
1/4 cup dark tamari soy sauce
1/2 tsp. sugar
1 scallion, finely chopped
1 tsp. toasted sesame oil
1 pkg. spring rolls, store-bought, heated according to package instructions

Combine all ingredients in a medium bowl and transfer to a serving dish. Serve with prepared frozen spring rolls. [] Spike believes that sometimes it is a better
Idea to serve dipping sauces individually, for the reason that people often will dip their food, take a bite, then dip the next bite into the sauce. If they have an adverse bacterial condition, a person with unstable immune system could contact the incompatible bacteria and become ill. Everybody has bacteria – it isn’t always a good idea to share them with others.[]

DOUBLE SALMON TERRINE

1 lb./450g fresh salmon, poached and shredded
1/2 lb./225g smoked salmon, chopped
2 tablespoons/30g chopped fresh flat-leaf parsley
3 scallions (green onions), white and green parts, chopped
1 Tbsp./15g fresh French tarragon, chopped
1/2 cup/125g butter, softened, (no substitutes, please)
1/2 cup/125g good quality real mayonnaise (this really is a time to use Hellman’s
or Best Foods in the US or the best brand in your country; do not use
light or low-fat mayonnaise here)
1 T./15g Dijon mustard
1 T./15ml lemon juice
1/2 teaspoon/3g freshly ground white pepper

Court bouillon for salmon:
2 cups/500ml water
1 lemon, thinly sliced
3 slices onion
3 whole black peppercorns, bruised
1 bay leaf, bruised
handful fresh dill
dash salt

Poach the salmon in the court bouillon until it just flakes when tested with a fork. Flake it, discarding skin and bones. Strain the court bouillon and reserve. In a bowl, gently combine flaked and smoked salmon, parsley, onions, and tarragon. In separate bowl, cream together softened butter, mayonnaise, Dijon mustard, lemon juice and pepper. Add salmon mixture and gently combine. Line an 8x4" (1.5 litre) loaf pan with plastic wrap; spoon in salmon mixture and cover with plastic wrap. Refrigerate for about 3 hours or until firm. Terrine can be kept for up to 5 days wrapped in the fridge, or frozen for one month. Unmold terrine, garnish with fresh dill leaves and serve with crackers or Melba toast rounds.

For an even prettier presentation, use a spring-form pan. Dissolve gelatin in the strained and reserved court bouillon. (If you find it a bit too cloudy, get a leftover egg white out of your freezer and defrost it. Bring the court bouillon to a simmer and drop in the egg white. It will attract and hold all the small particles that have remained in the court bouillon, leaving the latter perfectly clear. When the egg white hardens, remove and discard it.) Chill the court bouillon until it starts to thicken. Pour some in the bottom of the spring-form pan and chill. When it is firm, artistically arrange paper thin lemon slices, flowers and/or parsley leaves on it then pour on another layer of slightly thickened gelled court bouillon. Chill until firm. Add a last layer if the slightly thickened gelled court bouillon and spoon the
salmon mixture on top of it, smoothing the top. Chill until firm, then unmold onto a plate lined with soft lettuce leaves (oakleaf lettuce would be very pretty here).

For a romantic presentation, use a heart-shaped mold and garnish with red
radishes. You may also divide the mixture among smaller molds and freeze some for future use. Serves 12 to 15.

DUTCH BABY A PANCAKE
(The Seasons B&B, Placerville, CA)

1/2 cup Butter
6 large Eggs
1 1/2 cup Milk
1 1/2 cup Flour

Place butter in a 4 1/2 - 5 quart pan and set it in a 425° oven. While butter melts, mix batter quickly. Put eggs in a blender and whirl on high speed for 1 minute. With motor running, gradually pour milk, then slowly add flour; continue whirling for 30 seconds.

Remove pan from oven and pour in batter. Return pan to oven and bake until pancake is puffy and well browned, 20 to 25 minutes, depending on pan size.

FLORIDA COLESLAW

1/2 head (3/4 - 1 lb.) cabbage
3 green onions or scallions with tops, sliced very thin
1-1/2 tsp. dried dillweed or 2 tbsp. minced fresh dill
1/2 tsp. salt
1/4 tsp. freshly ground pepper
3 tbsp. red wine vinegar
2 tbsp. vegetable or olive oil
1/3 cup mayonnaise

Shred cabbage fine with a sharp knife or food processor. Cut out core. In a medium size bowl, combine cabbage with green onions, dill, salt, pepper, and vinegar. Toss lightly - add oil and mayonnaise, and toss again. Cover and chill 1 hour before serving.

FRUITY PASTA SALAD

1 1-pound package campanelle (bellflower) pasta or bow-tie pasta
8 ounces fresh sugar snap or snow pea pods, trimmed (2-1/2 cups)
3 cups cubed honeydew melon
1 cup purchased poppy seed dressing
1-1/2 teaspoons finely shredded orange peel
4 cups strawberries, hulled and quartered lengthwise
1-1/2 cups honey-roasted cashews (optional)
Additional purchased poppy seed dressing

In a Dutch oven or large pot cook pasta in salted water according to the package directions, adding the pea pods to the pasta the last 1 minute of cooking. Drain pasta and pea pods. Rinse with cold water and drain again. Transfer to a very large mixing bowl. Add melon and toss to combine.

In a small bowl stir together the dressing and orange peel. Add to pasta mixture and toss to coat. Cover and chill up to 24 hours.

To serve, gently stir in the strawberries and, if desired, nuts. If necessary, stir in up to 1/2 cup additional poppy seed dressing to moisten. Transfer to a serving bowl. Yield: 8 servings.

GAZPACHO WITH HERBS AND CHILIES
A chilled soup. This gazpacho has a chunkier texture than most (almost like a salsa). To chop the vegetables in a processor, cut them into quarters and process in batches, using on/off turns.

4 cups tomato juice
1 red onion, finely chopped (about 2 cups)
1 cucumber, halved, peeled, seeded, finely chopped (about 1 1/2 cups)
1 red bell pepper, finely chopped (about 1 cup)
1 yellow bell pepper, finely chopped (about 1 cup)
2 tomatoes, seeded, finely chopped (about 1 cup)
1/4 cup Champagne vinegar or white wine vinegar
1 1/2 tablespoons chopped seeded jalapeño chili
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 garlic clove, minced
3/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Makes 8 servings.




GORGONZOLA SAGE CHEESE BALL

2 Cloves garlic
1/4 cup water
1 lb. Gorgonzola (Or substitute a Bleu Cheese of your liking)
1 lb. Ricotta cheese
Sea Salt, optional
4 Fresh sage leaves
1 cup Chopped walnuts

Add garlic to water in a small saucepan and reduce to 2 tablespoons. Beat cheeses together. Add garlic mixture and salt, if desired. In a double layer of cheesecloth, put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together. Put the cheese ball in a strainer over a dish and let sit in the fridge overnight to drain. Unwrap and serve.

GREEN BEAN POTATO SALAD

1-1/2 lb. slender green beans, ends trimmed, halved
6 small red potatoes, cubed
1 small red onion, thinly sliced stem to root
1/4 cup canola oil
1/4 cup red wine vinegar
1/4 cup seasoned rice vinegar
1 tbsp. garlic salt
1-1/2 tsp. seasoned pepper
1 tsp. sugar

In large pot of boiling water, cook green beans about 7 minutes or until crisp tender. Drain and immerse beans in ice water for 5 minutes to stop cooking process. Completely cool and drain well. In large pot of water, cook potatoes until tender. Repeat cooling procedure with potatoes. Place beans in large serving bowl. Add potatoes and onion. In small bowl, whisk together oil, vinegars, garlic salt, seasoned pepper and sugar; pour dressing over vegetables, toss gently to coat. Cover and refrigerate 2 hours, tossing a few times during refrigeration. Remove salad from refrigerator a half hour before serving, and toss just before serving. Makes 6 servings.

GRILLED CHICKEN LIVERS WITH SUMMER SAVORY

1-1.2 tsp. fresh summer savory
1 tsp. fresh thyme leaves
2 tbsp. Olive Oil
1/8 tsp. freshly cracked pepper
1 doz. Chicken livers.

Combine first 4 ingredients and whisk to incorporate. Add livers and marinate in your refrigerator for a couple hours and grill for about 8 minutes until cooked through. Serve with a good herbed rice.

GRILLED NEW ORLEANS-STYLE SHRIMP
Serve these spicy grilled shrimp with bread for sopping up all the sauce.

1 1/2 lb large shrimp (21 to 25 per lb)
2 tablespoons olive oil
3 medium garlic cloves, minced
3/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter
2 teaspoons chili powder
2 teaspoons black pepper
4 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice

Special equipment: 7 (12-inch) wooden skewers

Accompaniments: a baguette and lemon wedges

Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut and devein, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.

While shrimp marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.

Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.

note: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6 minutes total. Makes 4 main-course servings.

HOMEMADE CORNDOGS

1/2 cup yellow cornmeal
1/2 cup flour
1 Tablespoon sugar
1 teaspoon dry mustard
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 egg, lightly beaten
1 Tablespoon melted shortening
6 hot dogs
6 skewers or sticks
Vegetable oil for frying

Combine the cornmeal, flour, sugar, mustard, baking powder and salt. Add the milk, egg and shortening and mix until very smooth. Pour the mixture into a tall glass or jar. Wipe the hotdogs with paper towel or a clean tea towel to make sure they are fairly dry. Place the sticks in the hot dogs and dip them into the cornmeal batter, coating evenly. Deep fry in oil heated to 375 degrees until golden brown, about two minutes. Drain on paper towels and serve hot with mustard and ketchup!

HUEVOS MONTEREY
(Chileno Valley Ranch B&B, Point Reyes, CA)

8 tsp softened butter
4 corn tortillas
4 dried hot red chilies [1 1/2" long]
2 chopped garlic
2 tsp salt
1 lb. 12 oz. canned tomatoes
1 tsp crumbled dried oregano
1/2 tsp ground cumin
10 oz. pkg. frozen artichoke hearts, thawed, patted dry and cut into small pieces
8 eggs
2 cups shredded jack cheese
1 cup finely chopped onions

Preheat oven to 400 degrees. Brush 4 tsp of butter over 4 heat proof serving plates or 6" individual baking dishes. Top with one tortilla and brush with remaining butter.

Make sauce with chilies, salt, garlic, tomatoes, oregano and cumin. Cook briskly until thick. Arrange artichokes around outside edge of tortilla. Place 1/4 cup cheese in center. Cover tortilla and artichokes with sauce. Break 2 eggs in center of sauce. Bake 2 to 3 minutes. Sprinkle remaining 1/4 cup cheese over eggs. Bake 5 to 6 minutes longer, until cheese has melted and eggs are desired
doneness. Serve with sliced papaya, mango and pineapple.

HULI HULI CHICKEN

5 lb. chicken, cut up
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tbsp. sherry or Aji Mirin (sweet rice wine) (dry sherry with 1 tsp sugar will do)
1 piece ginger root, crushed
1 clove garlic, crushed

Combine ketchup and next 5 ingredients. Marinate chicken in ketchup mixture
for at least 4 hours or overnight. Arrange chicken skin side up on rack of broiler pan. Broil 6 to 8 inches from unit in oven for 10 minutes on each side. Baste with marinade and turn pieces over and baste again, until done. (Can also be grilled.) Yield: 6 to 8 servings.

LEMONADE CHICKEN

1 cup white rice
1 green pepper cut in 1" strips
4 chicken chilled
1 red pepper cut in 1" strips
2 cloves garlic minced
1 yellow pepper cut in strips, or one small summer squash cut in 1/4" slices
1 6-oz can frozen lemonade concentrate thawed
1/4 cup water
3 tsp chicken bouillon
1/4 cup water
2 tsp cornstarch

Cook rice according to package directions; keep warm if necessary. Remove skin from chicken breasts. Cut chicken into 2x1/2x1/2" strips. In a large skillet over medium-high heat, sauté chicken and garlic in oil until chicken is opaque. Reduce heat to medium. Add lemonade concentrate, water and bouillon granules. Cook for 10 minutes or until liquid is reduced by half. Add peppers. Cover and cook for 5 minutes or until peppers are crisp-tender. In a small bowl, stir water an d cornstarch until smooth. Pour into skillet. Bring to boil and boil for 1 minute. Serve over rice. Serves 4

MEXICAN SPOON BREAD

1 can yellow cream style corn
1 cup shredded cheddar cheese
1 can (4 oz.) chopped green chili
2 tbsp. oil
1 cup milk
1/2 cup yellow cornmeal
2 eggs
1/2 tsp. salt
1/2 tsp. pepper

Preheat oven to 350º F. Beat eggs and add milk and oil. Add cornmeal, creamed corn, chili seasonings and 3/4 of cheese. Mix together well, and pour into a greased 8x8" casserole. Sprinkle remaining cheese of top. Bake about 45 minutes. Serve with bacon or sausage and fresh salsa for breakfast, or as an accompaniment to cold meat and salad at any meal.

MEXICAN ZUCCHINI CASSEROLE

4 cups shredded zucchini
1/4 cup fine chopped onion
2 jalapeno peppers seeded and finely chopped (optional)
4 eggs
1/4 cup vegetable oil
1-1/2 cups baking mix (Bisquick)
1/2 cup grated cheddar cheese
salt and pepper to taste

Preheat to 375 degrees F. In large bowl mix zucchini, onion, pepper. In a smaller bowl, beat eggs with oil until combined. Add to vegetable mixture and stir until combined. Add the Bisquick and cheese to egg mixture. Stir well until Bisquick mix fully moistened. Add salt and pepper to taste. Pour into greased
9 x 13 pan. Top with more grated cheese if desired. Bake at 375 for 45" or until
topping browned. Remove from heat and cool slightly cut into squares and
serve warm.

MINTY ICE CREAM PIE (alcohol is in this recipe)

1 9-inch chocolate pie shell
1/4 cup milk
1 7-oz. jar marshmallow cream
1/4 cup creme de menthe
1/4 cup creme de cacao
1 8-oz. container whipped topping
3 cups vanilla ice cream, softened
Chocolate syrup

Combine milk and marshmallow cream in a glass bowl and microwave on high for 1 minute, stir in crème de menthe and crème de cacao and whipped topping and stir until blended. Spread ice cream along the bottom of pie shell followed by milk mixture. Chill overnight. Drizzle with chocolate syrup just before serving.

MUSHROOM TURKEY BURGERS

1 pkg. (16 oz.) frozen Pure Ground Turkey, thawed (or fresh)
1 Tbsp. chopped fresh parsley
1 Tbsp. Worcestershire sauce
1 tsp. onion salt
1 Tbsp. butter or margarine
1 cup sliced fresh mushrooms
4 hamburger buns, split

Mix turkey, parsley, Worcestershire sauce and onion salt in large bowl. Shape into 4 (4-inch) patties; set aside.

Melt butter in large skillet on medium heat. Add mushrooms; cook and stir 2 to 3 minutes or until tender. Remove mushrooms from skillet; cover to keep warm. Add patties to skillet; cook on medium heat 12 to 14 minutes or until cooked through, turning occasionally. Serve in buns; top with mushrooms.

Note: Try this recipe with white button mushrooms. Wipe them with a damp paper towel or rinse under cool water and dry thoroughly. Never soak mush-rooms in water, as they will become mushy.

OLD BAY PARTY DIP

1 pint sour cream
1 cup mayonnaise
3 tablespoons sliced green onions
1 teaspoon Old Bay® Seasoning
Cut-up fresh vegetables and potato chips

In a medium bowl, combine first 4 ingredients. Cover and refrigerate 1 hour or more. Serve with cut-up fresh vegetables and potato chips.

PAN SEARED LAMB CHOPS
WITH MUSTARD AND CHIVES
2 Servings

1 tbsp. oil
4 loin or rib lamb chops, each 1 to 1 1/2 thick
1/2 cup beef or veal stock
1 tbsp. fresh chives, minced
1 tbsp. Dijon mustard or other hot homemade mustard
Sea salt and pepper, to taste

Heat oil in a large, heavy skillet. Sear chops quickly on both sides to seal in juices. Reduce heat to medium and allow to cook, turning several times, to desired doneness - 10 to 12 minutes.

To test, make a small cut next to the bone. If it's light pink, it's perfect. Pour off some of the fat from the pan. Remove cooked chops to a heated platter and keep warm. To deglaze, add stock to skillet and stir, scraping up any meat bits from bottom of pan. Reduce over high heat until slightly thickened.

Remove pan from heat (turn heat to low); stir in chives and mustard. Return pan to low heat to warm the mustard, but do not allow to boil. Add any juices that may have accumulated around chops. Season with salt and pepper. Serve sauce at once, poured over lamb chops.

Note: Serve this with buttered noodles and broiled tomato halves.

PINEAPPLE BARS

1 pkg. yellow cake mix
1/2 cup butter or margarine; softened
2 tsp. cinnamon
1 can (8 oz) crushed pineapple; well drained
1 1/3 cups shredded coconut
1 can (l4 oz) sweetened condensed milk
1 cup of chopped pecans

Preheat oven to 350. Stir together dry cake mix, butter and cinnamon until crumbly. Press evenly in an ungreased l3 x 9 baking pan. Sprinkle pineapple and then coconut over mixture in pan. Pour sweetened condense milk over coconut. Top with chopped pecans. Bake 25 to 27 minutes or until set. Cool completely; approx. l hr. Cut into bars. Store in a tightly covered container.

POACHED SUMMER PEACHES WITH CHERRIES

1-1/2 cups white Zinfandel, rose wine, or cranberry-apple drink
1 2-inch piece stick cinnamon
3 medium peaches, halved and pitted
1/2 cup fresh sweet cherries, pitted
1/3 of a 6-ounce package (2 ounces) white baking bar (white chocolate)
1/2 teaspoon shortening

In a 10-inch skillet bring wine or cranberry-apple drink and cinnamon just to boiling. Add peach halves and cherries; cover and simmer about 10 minutes or until peaches are just tender. Remove peach halves and cherries with a slotted spoon to a shallow serving dish. Cook remaining wine mixture, uncovered, over medium heat about 10 minutes or until reduced to 1/2 cup. Remove and discard cinnamon. Spoon liquid mixture over peaches and cherries.

In a small, microwave-safe bowl melt baking bar and shortening in a microwave oven set on 100 percent power for 1 to 1-1/2 minutes, stirring once. Let mixture cool slightly.

Using a spoon, transfer mixture to a sealable plastic bag. Snip a 1/4-inch corner off the bag; squeezing gently, drizzle melted baking bar in threads over the poached peaches and cherries. Yield: 6 servings.

RAVIOLI CASSEROLE
Makes 8 servings

1 lb ground beef
1 6-oz can tomato paste
1 medium onion, chopped
1/2 tsp salt
1 clove garlic, finely chopped
1 7-oz pkg pasta shells, cooked
2 Tbsp salad oil
1 cup shredded cheese
1 10-oz pkg spinach, chopped
1/2 cup soft bread crumbs
1 1-lb can spaghetti sauce with mushrooms
2 eggs, well-beaten
1 8-oz can tomato sauce
1/4 cup salad oil

Brown beef, onion and garlic in 2 Tbsp salad oil. Cook spinach according to
package directions. Drain and reserve the liquid. Add enough water to liquid to make 1 cup. Combine the spinach liquid, the spaghetti sauce, tomato paste and salt, then stir into meat mixture. Combine the spinach with macaroni, cheese, bread crumbs, eggs and 1/4 cup salad oil. Spread the spinach mixture in a 13x9x2" baking dish. Top with meat mixture. Bake at 350F for 30 minutes or until very hot. Let stand five to ten minutes before serving.

ROASTED PORK

3 Tablespoons barbecue sauce
1 Tablespoon low sodium soy sauce
1 Tablespoon dry sherry ( I used water)
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
2 whole pork tenderloins (about 1-1/2 pounds total)

Preheat oven to 350F. Combine barbecue sauce, soy sauce, sherry (water),
garlic and red pepper flakes in small bowl. Brush one-fourth of mixture evenly
over each roast. Place roasts on rack in shallow foil-lined roasting pan. Cook
roasts 15 minutes; turn and brush with remaining barbecue sauce mixture.
Continue to cook until internal temperature reaches 165F when tested with meat
thermometer inserted in thickest part of roast. (Timing will depend on thickness
of pork, test at 30 minutes intervals). Transfer roast to cutting board; cover with
foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5 to 10 degrees during standing time. Slice diagonally and serve
warm with rice, if desired. Or, for use in other recipes, cut into portions and
refrigerate up to 3 days or freeze for 3 months.

ROASTED RED PEPPER AND CHIVE DRESSING

1 large sweet red pepper
1/3 cup red wine vinegar
1 garlic clove, minced
1 cup extra virgin olive oil
1/3 cup finely chopped fresh chives
Sea salt, to taste
white pepper, to taste

Hold red pepper over a flame, turning it until evenly charred. Seal in a Ziploc style plastic bag and set aside to steam.

10 minutes later, scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic.

Process until pepper is puréed. With machine running, slowly drizzle in olive oil until fully combined. Stir in chives and season with salt and pepper to taste. Serves 8.

ROASTED RED POTATOES WITH FRESH SAGE

1 dozen red potatoes, peeled and cut into 3/4 inch cubes
1 cup extra virgin olive oil
1 whole head garlic, separated into cloves but left unpeeled
3 sprigs fresh rosemary, leaves only
1 bunch fresh sage leaves (3/4 cup loosely packed)
Sea salt and freshly ground pepper, to taste

Preheat oven to 400F.

Heat the olive oil in a heavy skillet over high heat and cook the potatoes, searing them on all sides. When the potatoes are lightly colored, add the garlic, stir well, and cook for 2 more minutes. Remove from the heat and put the potatoes, oil, and garlic into a baking pan large enough to hold all of the potatoes in one layer.
Spread the rosemary and sage leaves on top of the potatoes. Season and roast for about 30 minutes, until golden brown and tender. Remove the potatoes with a slotted spoon and serve immediately.

ROASTED SUMMER SAVORY CHICKEN
Yield: 4 Servings

basting sauce:
3 tbsp. soy sauce
2 tbsp. lemon juice
2 tbsp. olive oil
1 tbsp. summer savory, minced
2 cloves garlic, minced
1/ lemon, cut in wedges
3 1/2 lb. whole chicken

Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry.

Place chicken, breast side up, on a rack in a shallow roasting pan.

Blend soy sauce, lemon juice, oil, summer savory and garlic. Brush chicken cavity and skin thoroughly with mixture, then place lemon wedges in cavity.

Roast at 325 degrees for 1 hour and 20 minutes, or until meat thermometer inserted into thickest part of thigh registers 165 F.

Brush with soy-lemon mixture every 30 minutes. Remove chicken from oven and let stand 10 minutes before carving.

SAGE INFORMATION

A small, rounded shrub about 2 feet tall and 2 feet wide. The flowers are violet-blue, pink or white up to 1 3/8 inches long, small, tube-like, clustered together along the stem tops. The leaves are a cottony white, textured, ovals about 1 to
2 1/2 inches long. The drier the weather, the grayer the leaves becomes. Sage blooms from May to June.

Like rosemary, sage contains powerful antioxidants and is a good remedy for digestive problems.

Fresh sage has a milder flavor than dry so it can be used more generously.

In Italy, fresh sage leaves are fried whole and eaten with gnocchi, potatoes and some veal dishes. Focaccia is commonly flavored with fresh sage.

Lay freshly cut branches of sage on top of hot charcoal to impart a sage flavor to the cooking food on a BBQ.

Fresh sage has a wonderful lemon zest flavor that is unfortunately lost when the herb is dried.

Sage tastes great with or in poultry stuffing mixtures with onion, rich and fatty meats such as goose, duck and pork, sausages, veal, risotto, tomato-based sauces, salads, pickles and cheese dishes.

SNOW PEAS WITH SESAME & CHIVES
Yield: 4 Servings

1 lb. snow peas
1 tsp. sesame oil
1 tbsp. rice vinegar
1 tbsp. minced fresh chives
1 tsp. sesame seeds

Blanch peas until just tender and bright green. Drain and pat dry. Place peas in bowl and add oil, vinegar & chives and toss well.

Toast sesame seeds in sauté pan about 1 - 1 1/2 min.

Toss peas with sesame seeds. Good served warm as a side dish or refrigerate and serve cold as a salad.

SOUR CHERRY CROSTATA
This beautiful tart features a pastry the Italians call pasta frolla — the texture of the dough is more like cookie dough than traditional French-style pastry. The lattice crust is surprisingly easy to make because it doesn't require weaving the strips.

For pastry
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/3 cup plus 1 tablespoon sugar
1 large egg, lightly beaten
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons finely grated fresh lemon zest

For filling
3 tablespoons unsalted butter, cut into pieces
5 1/4 cups fresh or frozen (not thawed) sour cherries (1 3/4 lb), pitted
3/4 cup plus 1 tablespoon sugar
2 tablespoons cold water
3 tablespoons cornstarch

Special equipment: a 9- by 1-inch fluted round tart pan with removable rim

Make pastry dough:
Beat together butter and 1/3 cup sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Reserve 1 tablespoon beaten egg, chilled, for egg wash and beat remaining egg into butter mixture, then add vanilla, beating well. Reduce speed to low and mix in flour, salt, and zest until mixture just forms a dough.

Halve dough and form each half into a 5- to 6-inch disk. Wrap disks in plastic wrap and chill until firm, at least 30 minutes.

Make filling:
Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then add fresh or frozen cherries with any juices and sugar and simmer, stirring, until sugar is dissolved. (Cherries will exude juices.) Continue to simmer until cherries are tender but not falling apart, about 8 minutes. Stir together water and cornstarch to form a thick paste, then stir into simmering filling and boil, stirring frequently, 2 minutes. Cool filling quickly by spreading it in a shallow baking pan and chilling until lukewarm, about 15 minutes.

Assemble and bake crostata:
Roll out 1 piece of dough (keep remaining piece chilled) between 2 sheets of wax paper into a 12-inch round. Remove top sheet of paper and invert dough into tart pan. Trim overhang to 1/2 inch and fold inward, then press against side of pan to reinforce edge. Chill tart shell. Roll out remaining dough in same manner and remove top sheet of paper, then cut dough into 10 (1-inch-wide) strips and slide dough, still on wax paper, onto a baking sheet. Chill strips until firm, about 5 minutes.

Put a foil-lined large baking sheet in middle of oven and preheat oven to 375°F.

Spread filling in chilled tart shell and arrange 5 strips 1 inch apart across filling, pressing ends onto edge of tart shell. Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. Trim edges of all strips flush with edge of pan. Brush lattice top with reserved beaten egg and sprinkle crostata with remaining tablespoon sugar.

Bake crostata in pan on baking sheet in oven until pastry is golden and filling is bubbling, about 1 hour. (If lattice and edges look too brown after 30 minutes, loosely cover with foil.) Cool crostata completely in pan on a rack, 1 1/2 to 2 hours, to allow juices to thicken.

note: Crostata is best the day it is made but can be made 1 day ahead and kept, covered with foil, at room temperature. Makes 8 servings.

SOUTH OF THE BORDER NACHOS

Nonstick cooking spray
3/4 cup chopped onion
Two jalapeno peppers, seeded, chopped
Three cloves garlic, finely chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
One cooked, boneless skinless chicken breast (about 6 ounces)
1 can (14 1/2 ounces) Mexican-style diced tomatoes, drained
1 cup (4 ounces) shredded reduced fat Monterey Jack cheese
2 tablespoons black olives, chopped
4 ounces low fat tortilla chips

Preheat oven to 350-degrees. Place chips on 13 x 9-inch baking pan.

Spray large nonstick skillet with cooking spray. Heat over medium heat until
hot. Add onion, peppers, garlic, chili powder and cumin. Cook and stir five
minutes or until vegetables are tender. Stir in chicken and tomatoes.

Spoon tomato mixture, cheese and olives over chips. Bake five minutes or
until cheese melts. Serves 4

SOUTHWESTERN BEAN AND CORN SALAD
Serves 6 - 8

1 (15-ounce) can dark red kidney beans
1 (15-ounce) can black beans
1 (15-ounce) can whole kernel corn
1/2 cup chopped onion
3-4 cloves garlic, minced
1 chopped red bell pepper
1/4 cup chopped scallions
2 tablespoons chopped fresh cilantro
1/4 cup Crisco Pure Canola Oil or Corn Oil
3 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper (more or less to taste)
Salt and pepper to taste

Rinse and drain the beans and corn. In a large nonreactive bowl, combine the beans, corn, onion, garlic, scallions, and cilantro.

Stir gently to mix well. In a small bowl whisk together the Crisco Oil, lime juice, cumin, and cayenne pepper. Pour over the bean mixture and stir gently to mix well again.

Taste and season with salt and pepper. Let stand at least 1 hour before serving or up to 3 days in the refrigerator. Stir gently just before serving. Enjoy!

SPAGHETTI WITH FRESH TOMATO
AND BASIL SAUCE

3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
3 ounces olive oil
Salt and freshly ground pepper to taste
1 pinch crushed red-pepper flakes
1 pound dry spaghetti
2 ounces extra-virgin olive oil
1 tablespoon butter
6 leaves fresh basil, shredded
2 tablespoons freshly grated Parmigiano-Reggiano cheese.

Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.

Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.

Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semi-chunky sauce. Simmer for 25 minutes over medium heat.

While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.

Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.

At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orange-ish color. Taste again and adjust the salt if necessary. Remove to a platter. Serves 4

SPIKE’S FAMOUS GOOD STUFF

8 oz cream cheese, softened
1 tomato, finely diced
1 avocado, finely diced
1/4 tsp garlic powder
1/2 tsp salt (kosher salt is best for everything)

Dice the tomato into a small bowl. Dice the avocado into the diced tomato, and mix thoroughly; the acidic tomato will prevent the avocado rusting. Add the softened cream cheese, garlic powder, and salt, and mix thoroughly. It is lovely,
spread on tostadas, and goes very well with my new famous soup (which see).

SPIKE’S NEW FAMOUS BEAN SOUP

1 cup Great Northern beans, rinsed
4 cups water
2 tbsp butter
1 medium onion, chopped coarsely
3 stalks celery, sliced finely
1 pork chop (uncooked – bone in or not)
1 medium potato, in 1/4-inch dice
10 baby carrots
4 inches of zucchini (1 1/2 inch in diameter), sliced thinly
1 tsp sage
4 sprigs fresh thyme (or about 1 tsp dried)
3 chicken bouillon cubes
1 tsp salt
1/2 tsp pepper

Soak the beans overnight, or boil them then let them sit, covered, for one hour.
Sauté the onion and celery in the butter, until transparent and fragrant. Add to
the soup, along with 4 more cups water and the 3 chicken bouillon cubes. Add
the pork chop at this time, as well. Let the pot simmer for a couple hours.

Add the carrots, potato, and zucchini, and return to the simmer. Add the sage
and thyme, salt and pepper. Permit the simmering to continue for another hour
or so. If you used fresh thyme, remove the sprigs before serving. Serve with a
nice salad and some crusty bread.

SUMMER SAVORY INFORMATION

Summer savory is an annual plant belonging to the mint family. While native to southern Europe it is generally cultivated in gardens in this country. It grows well under a wide range of soil and climatic conditions.

It is grown easily from seeds sown early in spring. The tender leaves and stems may be used any time during the season, but for drying 6 to 8 inches of the top growth should be cut when blooming begins. Sometimes two or more crops can be harvested in one season.

The top growth as cut from the plants may be tied in small bunches or spread on screens or paper to dry. When thoroughly dry, the leaves should be stripped from the stems and stored in closed containers.

The leaves, fresh or dry, may be added to water for cooking string beans or used in soups, stuffings, and sauces for veal and poultry, and also in egg dishes and salads.

SWEDISH PLÄTTAR
This is from our friend Bella, in Sweden: In Sweden we love our pancakes and our "plättar" and I believe you can purchase "platt pans" in the U.S. Here's a
basic recipe for them and lots of ways to vary them, both salty and sweet!

Basic Recipe For "PLÄTTAR"
Grundrecept för plättar Serves 4

4 eggs
good 3/4 cup flour
1 3/4 cups milk or good 3/4 cup milk + good 3/4 cup water
1 3/4 oz melted margarine or butter

Beat together eggs and flour. Dilute with the liquid and beat until smooth and free from lumps. Let swell in the fridge for 1 - 2 hours.

Melt the fat and beat it in. When frying the plättar, you take barely 1 tbsp of the batter and pour in each "hollow" of the platt pan (or use a frying pan). When starting to set on the surface it's time to turn it over and fry the other side. If you bake them in advance, you put them side by side on baking paper, cover with a new paper, a new layer of plättar and so on, so on.

If you want gluten-free plättar, you just substitute the flour with cornstarch. But since cornstarch wants to sink to the bottom, it's important to beat the batter between each round of plättar.

Salty Plättar

You just combine the basic recipe with something of the following:

3 - 4 tbs pre-cooked, squeezed (to remove all liquid) and chopped spinach. Serve as an entree, 3 - 4 plättar per person, with sour cream and smoked salmon in thin shreds. Garnish with fresh sprigs of dill and thinly sliced lemon.

1 really large, very finely grated potato. Serve with crisp bacon and lingonberry or cranberry jam. You can also add a pinch of herbal salt to the batter.

1 large, finely grated raw beet. Serve with a dab of plain yogurt or crème fraiche, shredded leek, black caviar (it doesn't at all have to be the expensive kind!) and some chopped fresh dill. Serve as an entree or late night supper.

1 finely grated carrot. This is a lovely everyday lunch which you serve with cottage cheese and finely chopped onion. Rings of red sweet pepper and a
slice of smoked ham are nice accompaniments.

Good 1/3 - good 3/4 cup pre-cooked corn kernels. Serve the corn plättar hot with dabs of spicy meat sauce or heat small meatballs in some Mexican-style catsup.

Finely shredded smoked or boiled ham. Plättar with this are good on a sandwich or between hamburger bread on the picnic. Just don't forget the catsup!

1 - 2 tbs finely chopped fresh dill. Serve cold with dabs of low-fat mayonnaise and smaller mountains of peeled shrimp. Lemon and fresh dill as decoration. 2 - 3 plättar per person makes a suitable entree.

A few pinches oregano or mixed pizza spice. Put the plättar together two and
two with mushroom cheese (you know, that soft, spreadable kind which you can
buy and squeeze out) in between. Squeeze out 2" long "squirts" (sorry for my
bad word knowledge! :-D). This makes an excellent lunch together with a
tossed green salad.

2 tbs grated Parmesan cheese. Put the plättar in an oven-proof dish, either all of them or portions of them. Spread 1 package finely chopped crabfish shreds over them, mixed with good 1/3 cup grated cheese (apart from the cheese mixed into the plättar batter) and good 1/3 cup low-fat mayonnaise. Bake at 475F for about 5 minutes or a couple of minutes in the microwave, only enough to melt the filling and everything is heated through.

2 tbs finely chopped leek. Put a dab of creme fraiche or sour cream and some
Swedish-style caviar (only if you can find it, it's the sugar-salted kind we use on our sandwiches!) on half the plätt, fold it and press together like a pirogi. A nice little "tidbit" before dinner.

2 tbs finely chopped chives. Put 1 anchovy fillet, some creme fraiche or sour cream and 1 tsp capers on each plätt and serve with a glass of beer.

Substitute half the amount of flour with whole wheat flour. Bake as in the basic recipe. Serve 3 - 4 plättar per person garnished with hard-boiled chopped eggs, chopped fresh dill and melted butter.

Sweet Plättar
Söta plättar

Combine the basic recipe with something of the following:

Peeled, cored and thinly cut apple rings. Sprinkle with cinnamon and sugar
and only bake the lower side (i.e. the side that's facing the bottom of the frying pan ...)

1 tsp sugar and 1 tsp cinnamon and 1 diced apple. Bake as in the basic recipe and serve lukewarm with vanilla sauce.

Good 1/3 cup fresh or frozen (thawed and drained) blueberries. Serve with
ice cream.

1 tsp vanilla sugar and 1 tsp cocoa. Serve the deliciously brown plättar with whipped cream mixed with grated almond paste.

2 tbs chopped nuts. Serve the plättar warm with dabs of ice-cold ice cream (if you serve it to adults only, you can flavor the cream with a few drops of curacao if you wish).

Good 1/3 cup raisins. Serve the plättar warm with softened butter flavored with powdered sugar and freshly squeezed lemon juice. Use 2 tbsp powdered sugar for 1 3/4 oz butter or margarine and 1 tbsp lemon juice. Sprinkle with powdered sugar.

2 - 3 squares chopped dark chocolate. Serve the plättar with whipped cream,
flavored with some cocoa.

Substitute a little of the liquid from the basic recipe with 1 tbsp concentrated elderberry drink, if you can find it. Serve with ice cream.

Separate the eggs in the basic recipe and beat the egg whites until stiff. Add the yolks to the batter. Fold the whites into the batter, bake and serve with whipped cream flavored with some lingonberry or cranberry jam.

Serve the plättar with ice-cold ice cream and raisins that you've soaked in port overnight (for grown-ups only of course!).

Put the plättar portion-wise with strawberry jam between each plätt and a dab of whipped cream on top, decorated with some grated almond paste. Like a
pastry!

Bake only one side of the plättar and put a slice of kiwifruit on each before the batter has had time to set. Serve with different exotic fruits and dabs of fresh sorbet or ice cream. []Thank you, Bella! []

SWISS CHARD SAUTÉED WITH GARLIC

1 large bunch fresh Swiss chard
6 cloves garlic
2 Tbsp./30ml extra virgin olive oil
juice of 1 lemon
additional lemon quarters for garnish

Wash the Swiss chard thoroughly and pat dry. Cut off the stems and slice them into 1"/2cm lengths. Slice the leaves into ribbons. Peel the garlic and sliver thinly. This is a good time to use extra virgin olive oil because it contributes
so much to the flavor of this dish. Heat the oil over medium heat in a large skillet. Stir in the garlic and cook a couple of minutes, until golden but not quite brown. Take care not to burn! Remove with a slotted spoon and set on a paper towel.

Add the chard stems and sauté a couple of minutes. Add the leaves and sauté another minute or so, until bright green and barely tender. Place in a serving dish and drizzle with the lemon juice. Toss well. Sprinkle with the fried garlic slivers and arrange lemon quarters around the edges. Serve hot.

TEQUILA-LIME STEAK

Marinade:
1/2 cup Olive Oil
1/8 cup Tequila -- good quality
1/4 cup Lime Juice
1 tablespoon Worcestershire Sauce
1 clove Garlic – minced
1/2 teaspoon Black Pepper -- freshly ground

6 medium Sirloin Steaks, trimmed

Combine marinade ingredients in a medium sized bowl. Place steaks into a large zip baggie and pour marinade into baggie with meat. Seal, mark and freeze.

When you are ready to cook your steaks, thaw them overnight in your refrigerator. Remove steaks from marinade and cook as desired.

Grill on a barbecue or broil in an oven and throw away marinade. Do NOT save or reuse marinade.

THAI BURGERS WITH GINGERED MUSHROOMS

For the burgers:
1 1/2 - 2 lbs (675 - 900 g) lean ground chuck or sirloin
1/4 cup (60 ml) finely chopped fresh cilantro (coriander leaves)
2 Tbsp (30 ml) finely chopped fresh mint
1 Tbsp (15 ml) lime juice
1 Tbsp (15 ml) finely chopped jalapeno pepper, or to taste
1 Tbsp (15 ml) finely chopped garlic
1 tsp (5 ml) grated lime zest
1 tsp (5 ml) grated ginger
Salt and freshly ground pepper to taste

For the mushrooms:
3 Tbsp (45 ml) butter
2 Tbsp (30 ml) peanut oil
2 tsp (10 ml) grated fresh ginger
8 oz (225 g) fresh shiitake mushrooms, stems removed, sliced
Salt and freshly ground pepper to taste

Combine all the burger ingredients in a large bowl and mix gently but thoroughly. Form into 4 to 6 patties and grill directly over hot coals to an internal temperature of 160F (70C). Heat the butter and peanut oil in a skillet over moderate heat and sauté the ginger for about 30 seconds. Add the mushrooms and sauté until tender, about 5 to 6 minutes. Season with salt and pepper. Serve the burgers on toasted buns, topped with the mushrooms. Serves 4 to 6.

TIPS FOR SELECTING THE BEST SUMMER FRUIT

Summertime brings with it a bounty of fresh fruits, but consumers often have no idea how to choose the best fruit. This can lead to the frustration of lackluster fruit, which can make all the difference in the quality of your dining experience. Keep these handy tips in mind when choosing summer fruit and you’ll always get the pick of the crop.

Blueberries

* When buying fresh blueberries look for firm, dry fruit that is smooth and relatively free of stems and leaves.

* While size is not an indicator of maturity, color is. Berries should be deep purple-blue to blue-black in color.

* Reddish berries aren't ripe, although they may be used in cooking.

* Avoid containers of berries with juice stains, which may be a sign that the berries are crushed and possibly moldy.

* Soft, watery fruit means that berries are overripe, while wrinkled fruit means they have been stored too long.

* Fresh berries should be stored covered, in the refrigerator.

* Wash just before using and use within 6 days of purchase.

Cantaloupe

* Look for a nice rounded shape.

* Golden colored melons are at the peak of ripeness.

* Green melons will ripen at room temperature in a couple of days.

* Choose a cantaloupe with evenly distributed "netting" or the markings on the fruit’s surface.

* A ripe cantaloupe should give off a mild melon aroma.

Honeydew Melon

* A ripe honeydew has a creamy yellow rind that’s slightly soft.

* If your melon is completely ripe, hold at room temperature for 2-4 days before cutting.

* Like the cantaloupe, ripe fruit will give off a mild sweet melon aroma.

Kiwi Fruit

* Ripe fruit should give to gentle pressure but not be overly mushy.

* Look for uniform brown color and fuzzy skin.

* Juicy fruit will feel heavy for its size.

Mango

* Ripe fruit can range from green or green with red and/or orange in color.

* Ripe mangos will yield to gentle pressure but should not be overly mushy.

* Look for smooth unblemished skin.

* Fruit that feels heavy for its size will be most juicy.

*Mangos continue to ripen after picking. Store at room temperature for 2-5 days to ripen.

Papayas

* Ripe papayas can range in color from yellow-green to yellow-orange.

* Look for smooth unblemished skin

* Papayas are harvested unripe and green; however they will ripen in 3-5 days at room temperature.

* Ripe papayas will keep refrigerated for about a week.

Peaches/Nectarines/Plums

* Look for fruit that feels heavy for its size, a sign of juiciness.

* Look for smooth unblemished skin.

* Fruit will continue to ripen after it’s picked. Speed along the ripening process by storing at room temperature in a brown paper bag for a day or two.

* Ripe fruit should be soft enough to yield to the touch, but not overly mushy.

* Ripe fruit will give off a delicate sweet aroma.

Pineapple

* The most important indicator of a ripe pineapple is scent. Pick up a pineapple, turn it over and smell the bottom – if it has a mild, sweet aroma of pineapple, you have a ripe fruit. The less scent, the less ripe the pineapple. If the scent is overpowering, the fruit may even be too ripe and won’t keep long.

* Pineapples do not ripen after they are picked, so it’s important to choose a good one, because your stuck with it in that stage of ripeness, which ill affect the intensity and sweetness of the fruit. Pineapples will soften and lighten in color after picking, but not ripen.

* Dark spots on the bottom of the pineapple are an indication of an overly ripe fruit that’s starting to go bad.

* Keep in mind that a lot of the fruit is wasted in the pineapple because of the peeling process. The larger the pineapple, the larger the portion of edible fruit.

Raspberries/Blackberries

* Avoid containers of berries with juice stains, which may be a sign that the berries are crushed and possibly moldy.

* Soft, watery fruit means that berries are overripe, while wrinkled fruit means they have been stored too long.

* Fresh berries should be stored covered, in the refrigerator.

* Wash just before using and use within 1-3 days of purchase.

Strawberries

* When buying, look for plump, bright red, fully ripe berries.

* The top leaves should be attached, green and fresh looking.

* The size of the strawberry is not important. All strawberries, large and small, have the potential to be equally sweet and juicy.
* Sort and remove any bruised or damaged berries as soon as possible, being in contact with spoiled fruit can cause good fruit to go bad quicker.

* Place the berries in cool, well ventilated containers (32 to 40°F / 0 to 5°C). The moisture content of fresh strawberries is high, so store uncovered or loosely covered.

* Hull strawberries and rinse gently right before serving. Careful storing and handling will help the berries maintain maximum flavor, color and texture.

* To keep strawberries from absorbing large quantities of water, hull after washing. A salad spinner works well for removing excess water from berries.

Watermelon

* Watermelon will not ripen after it’s cut, so it’s important to choose carefully.

* Look for firm watermelons with a dull outer skin.

* The bottom of the melon should be pale green to pale yellow or even beginning to turn white.

* When you thump the watermelon, it should give a hollow sign. This favorite testing method isn’t always completely accurate however, as sometimes an overly ripe melon will also sound hollow.

* If you’re buying sliced watermelon, look for a bright, deeply colored pink to red flesh.

* A lot of fibers or white streaks in a cut piece of watermelon indicate an over ripe, older fruit.

TUSCAN BEAN SOUP WITH SAGE

2-15 to 16 ounce cans of cannelini or northern white beans, rinsed and drained
1/4 pound smoked bacon, cooked and crumbled
1 tbsp. olive oil and a little extra to fry sage leave garnish
1 yellow onion, chopped
2 cups chicken broth
1 tbsp. chopped fresh sage (reserve 12 whole leaves for garnish)
1/2 tsp. fresh thyme

For fried sage leaves:
In small skillet, heat 1/8 inch of oil to moderate high heat and fry sage leaves 1 or 2 at a time about 4 seconds until crisp. Drain on paper towels, sprinkle with salt.

For bacon topping:
Fry bacon until crisp. Drain, crumble and set aside.

For soup:
In bacon fat or olive oil, sauté onion until tender, add the sage and thyme and stir until it’s fragrant. Transfer to medium soup pot and add the beans, broth and vinegar. Bring to boil and reduce heat and simmer for about 10 minutes.

Transfer in small batches to a blender or food processor and purée, being very careful with the hot product. Return mixture to clean soup pot and bring to a simmer over low heat. If too thick, add more chicken broth. Adjust flavor with salt and pepper. Put soup into 4 warm soup bowls and garnish with bacon bits and 3 sage leaves. Serves 4.

TWICE-GRILLED POTATOES

2-3 large baking potatoes, halved lengthwise
Vegetable oil
1 cup (250 ml) grated Gruyere, Swiss, or cheddar cheese
1/2 cup (125 ml) sour cream
1/4 cup (60 ml) milk or heavy cream
1/4 cup (60 ml) chopped cooked ham or bacon
2 tsp (10 ml) Dijon mustard
Salt and freshly ground pepper to taste

Spray or brush the potato halves with vegetable oil and grill over indirect heat (or bake in a 350F, 180C oven) turning several times until tender when pierced with a fork, about 30 to 40 minutes. Remove from the heat and allow to cool enough to handle. Using a small knife, spoon, or melon baller, scoop out the flesh of the potatoes leaving a shell about 1/4 inch (5 mm) thick. Mash the potato pulp and
stir in half the cheese, the sour cream, milk, ham, mustard, salt, and pepper. Divide the stuffing among the potato shells and top with the remaining cheese. (These may be prepared several days in advance and refrigerated or frozen at this point.) Grill directly over hot coals until the potatoes are heated through and the cheese has melted. Serves 4 to 6.

WARM BEET SALAD

2 large red beets
2 large yellow beets
Extra-virgin olive oil
1 large red onion, thickly sliced
1 orange, peeled and sectioned
2 hearts of romaine lettuce

For the dressing:
1-2 cloves garlic, finely chopped
1/3 cup extra-virgin olive oil
2 Tbsp red wine vinegar
1 Tbsp orange zest
1 Tbsp chopped fresh basil
1 tsp Dijon mustard
Salt and freshly ground pepper to taste

Rub or spray the beets with olive oil and grill over indirect heat or bake in a 350F (180C) oven until tender when tested with the tip of a knife, 1 to 1 1/2 hours depending on size. Remove the beets from the heat and allow to cool enough to handle. Trim the ends off the beets and rub the skin off. Cut the beets into thick slices. Whisk together the ingredients for the dressing. Brush the onion slices
with a little of the dressing and cook over hot coals or under a preheated broiler until tender and lightly browned, about 5 minutes per side. Arrange the beets, onion slices, and orange sections on leaves of romaine lettuce and drizzle with the dressing. Serve warm or at room temperature. Serves 4 to 6.

WHITE BEAN AND TOMATO SALAD

1 (15 ounce can) white beans, drained and rinsed
1/2 cup red onion, chopped
1 cup (1/2 pound) tomatoes, seeded and diced
1/3 cup minced parsley
2 tablespoons lemon juice
1/2 tsp. each basil, thyme, and oregano
1/4 tsp. black pepper
2 tablespoons olive oil

Combine all ingredients; toss gently to mix. Chill until ready to serve. Serves 4.




 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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