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

Stuck in someone else's frames? break free!

Recipes from Spike & Jamie

Back  <>  Home  <>  Next

Contents Disk 409

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).



2 Tbsp butter
1 medium yellow onion, peeled and chopped
1 Tbsp curry powder (hot)
4 cups vegetable broth
3 medium eating apples, peeled, cored, and chopped
2 medium Granny Smith apples, peeled, cored, and chopped
Sea salt to taste
1 large lemon, juiced
2 cups yogurt
Cayenne pepper to taste.

Melt the butter in a large saucepan over medium heat. Add the onions and cook until they are pale. Add the curry powder and cook while continuously stirring. After about 2 minutes, add the broth, apples, and 1/4 teaspoon salt. Bring this mixture to a boil, reduce heat to a medium low, and simmer, stirring often, until the apples are completely soft. This should take about 40 minutes. Take the saucepan off the stove and allow the soup to cool. Put it into the fridge.

After (and only after) the soup cools, transfer the soup in batches to a blender and blend until very smooth.

Danger: If you don't allow the soup to become cold, the steam from the hot soup will force the top of your blender off and you'll splash curry powder (the hardest thing in the world to remove) all over your kitchen.

Run the blended soup through a strainer and, when it is all in the new container, whisk in the lemon juice. Add the yogurt and season to taste. Put the soup back in the fridge. Serve cold.


3 cups sugar
1/2 cup peanut butter
1 cup dried apricots -- chopped
1 cup milk
1/2 teaspoon salt
2 teaspoons vanilla extract

In a saucepan, mix all ingredients except vanilla. Stir over medium heat until well-blended. Bring to a boil, and cook, without stirring until a small amount of mixture forms a soft ball when dropped into cold water (238 degrees on a candy ther-mometer). Remove from heat, and cool until outside of pan feels lukewarm. Add vanilla, and beat until creamy and easy to handle. Turn out on buttered platter, and work with hands until very smooth and satiny. Shape into 2 long rolls, and chill for at least 3 hours. Slice into thin pieces.

(Tante Marie's Cooking School)

2 cups flour
1-1/2 tsp. Salt
3-1/4 sticks cold butter, cut in 1/2-inch dice
1/2 cup ice water
4 large artichokes
2 pounds small round pink potatoes
coarse salt and freshly ground black pepper
extra virgin olive oil
1 cup Nicoise olives (optional)
1 egg, beaten

To make the dough, put the flour, the salt and the butter into a large mixing bowl. With your pastry blender or two kitchen knives, cut the butter into the flour until the lumps of butter are about the size of large lima beans. Blend in the water, mixing with a fork just enough so that the dough masses together roughly, but butter pieces remain about the same size. Turn the dough onto a lightly floured work surface. Rapidly push and pat into a rectangle about 12 x 14 in. Fold first the bottom third up, then the top third over, and make a half turn to the right. Roll and fold as before three more times. Wrap in plastic wrap and chill 40 minutes.

To prepare the potatoes, put them in a medium-sized saucepan and cover generously with cold water. Add 1/2 teaspoon salt. Bring the potatoes to a boil and cook until they are tender when pierced with a fork, about 40 minutes. Drain and cut into 1/4-inch slices. Coat immediately with olive oil, salt and pepper.

To prepare the artichokes, trim the artichokes of all inedible parts, cut in half and remove the choke, and slice the artichokes crosswise into 1/4-inch slices. Store
the cut artichokes in a medium-sized pot of lemon water until ready to cook. When all the artichokes are sliced, bring them to a boil, and cook until they are tender when pierced with a fork. Drain, and toss with the potatoes in olive oil, salt, and pepper.

Roll the dough into a rectangle 18 inches long and 12 inches wide. Cut the dough lengthwise into 2 strips. Lay the strips on a baking sheet lines with parchment. Arrange the potatoes and artichokes overlapping the length of each strip, sprinkle with the olives. Paint the edges of the dough with the egg; fold the long edges over the potato filling. Bake in the top shelf of a preheated 375 degree oven until the bottom of the tart is golden, about 25 minutes. To serve, cut across the strips in 1-inch lengths. Serves 8.


This recipe is great warm, but it's also nice at room temperature for a Shabbat lunch. Don't reheat the steak; just bring it to room temperature. This substantial salad can serve as a main dish or appetizer. Skirt steak is salty, so you must soak it in water for a few hours or overnight before slicing it. Be sure to use low-sodium soy sauce. Makes 4 servings.

Olive oil
3 tbsp. minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1/4 cup olive oil
1/4 cup sesame oil
1/4 cup balsamic vinegar
2 tbsp. Dijon mustard

In a nonstick skillet, place a drop of olive oil. Brown the ginger and garlic over medium heat, making sure not to burn.

In a blender or food processor fitted with a metal blade, combine the soy sauce, olive oil, sesame oil, vinegar, and mustard. Add the ginger and garlic. Pulse 2/3 times. Set aside.

3-4 tbsp. peanut or olive oil
1 1/2 lbs. skirt steak, soaked, cut into ¼-inch thick slices against the grain, and
visible fat trimmed
1/2 red onion, thinly sliced
1/2 yellow pepper, thinly sliced
1/2 red bell pepper, thinly sliced
mixed greens
1 tsp. sesame seeds

In a large skillet, heat the peanut oil. Add the steak; it should sizzle when it hits the skillet or your oil is not yet hot enough. Cook steak about 6 minutes or until medium doneness. Remove the steak from the skillet and set aside.

Add the red onion, yellow pepper, and red pepper to the skillet. Cook about 5-6 minutes or until vegetables are nearly done; add 2-3 tbsp. of the dressing. Mix and remove from heat.

To serve, lightly dress the greens. Save any extra dressing for another use. Place the greens in the center of the plate. Put the steak and vegetables in the center of the greens. Sprinkle sesame seeds on top.


2 pounds asparagus, tough ends trimmed, cut into 2-inch pieces
1/3 cup balsamic vinegar
3 tablespoons extra virgin olive oil
1 tablespoon Dijon style mustard
1 tablespoon chopped fresh marjoram
1 teaspoon garlic, minced
1 small red bell pepper, cut julienne
1/3 cup chopped pecans, toasted

Cook asparagus in large pot of boiling salted water until crisp-tender, about 3-4 minutes. Drain and rinse with cold water.

Place in a decorative bowl and put in the refrigerator until thoroughly chilled.

Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. (This will sweeten and concentrate the vinegar.) Pour vinegar into large bowl.

Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with sea salt and fresh cracked pepper.

When ready to serve, add the red peppers and toss with dressing. Sprinkle with nuts and serve.


These moist and pretty cookies remind me of summer. They are a light, colorful and delicious treat that kids and adults will love. Makes 24-30 cookies.

1/2 cup pure vegetable shortening, or 1 stick butter
2/3 cup sugar
1 egg yolk
1/2 tsp. vanilla
1 tsp. lemon juice
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
4 fresh strawberries chopped into very small pieces
8-10 fresh strawberries, each sliced into 4 slices
15-20 blueberries, sliced in half

Preheat oven to 375 degrees (F). In a large mixing bowl with an electric mixer, cream the shortening or butter and the sugar. Add the yolk, vanilla, and lemon juice. Beat well.

In a medium bowl mix the flour, baking powder, baking soda, and salt.

Add the flour mixture to the bowl and mix until combined, it will be dry. Add the chopped strawberries and with a mixer beat for 10-20 seconds or until combined.

Drop by rounded tablespoonfuls onto parchment-lined or greased cookie sheets - flatten with slightly wet fingers. Lightly press 1 slice of strawberry and 2 blueberry pieces into each cookie.

Bake 10 minutes. Remove the cookies to a rack to cool. Store in a single layer.

Serves 6-8

1 cup light corn syrup
3 eggs
1/3 cup of butter, melted
1 cup brown sugar
1 dash vanilla
1 pinch salt
2 cups pecans, broken
1 pie shell., uncooked
5 ounces of milk chocolate

Preheat your oven to 350 degrees.

Combine the corn syrup, eggs and melted butter and whisk briskly. Add the brown sugar and mix well. Add the vanilla, salt and pecans. Incorporate.

Pour the mixture into the pie shell and drop in the chocolate pieces. Wrap the edge of the pie with foil to help keep the crust from over browning and drying out.

Place the pie on a small sheet pan and put it into the hot oven for about one hour, until the center is set and the pie is golden brown.

Best served at room temperature or warmed slightly in the microwave oven. And a little French Vanilla Ice Cream on the side won't kill you any faster!


3 slices bacon
1/4 cup chopped onion
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon dried oregano -- crushed
1 pound ground beef
1/4 cup mayonnaise or salad dressing
2 teaspoons milk
4 slices tomato
1 small zucchini -- thinly sliced
2 Tablespoons grated parmesan cheese
4 hamburger buns or Kaiser rolls -- split and toasted

In skillet cook bacon till crisp; drain, reserving drippings. Crumble bacon. Cook onion in reserved drippings till tender. Combine bacon, cooked onion, Worcestershire, salt, mustard and oregano. Add ground beef; mix well.

Shape into four 1/2 inch thick patties. Broil 3 inches from heat until desired doneness, turning once (allow about 10 minutes total time for medium). Combine mayonnaise and milk. Top each burger with 1 tomato slice and a few zucchini slices. Dollop burgers with mayonnaise mixture; sprinkle with parmesan cheese. Broil about 1 minute longer. Serve on buns or rolls. Yield: 4 servings.


2 tablespoons oil
2 pounds ground turkey
1/3 cup salsa
1 large green pepper -- finely chopped
2 ribs celery -- finely chopped
1 Tablespoon Cajun seasoning
1/2 teaspoon onion salt
1/2 teaspoon liquid hot-pepper seasoning

2 pounds sweet potatoes, peeled, cut in 1/3" thick half-moons
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup prepared salsa

Heat oven to 350 coat large roasting pan with 1 tablespoon oil. In large bowl, mix turkey, ketchup, green pepper, seasonings. Shape into 9X4 oval loaf . Place meat loaf in roasting pan. In another large bowl, combine sweet potatoes, remaining oil, salt and pepper. Spoon potatoes around the meat loaf in the pan. Bake in a 350° oven for 65 to 70 minutes or until internal temp. reaches 160 degrees and the potatoes are tender. For last 10 minutes of cooking, spoon salsa evenly over top of meat loaf

(Courtesy of Pat.)

2 large turnips, peeled and grated
2 carrots, peeled (or not) and grated
1/4 cup dried cranberries

1/3 cup mayonnaise
2 Tbsp horseradish
1 tsp red pepper jelly
juice of 1/2 lemon
juice of one lime
zest of one lime
2 Tbsp chopped fresh dill

sunflower seeds
pumpkin seeds
2 Tbsp cashew pieces
a few whole grape tomatoes

Mix the dressing ingredients and put in the fridge while preparing the salad.
Grate the veggies – put into the fridge if doing in advance; if not, add the dressing, toss on the garnishes, and serve.
Note: If fat is a concern, use low-fat mayo and horseradish.


1 envelope unflavored gelatin
1 cup whipping cream
16 oz softened cream cheese
1/2 cup Splenda
1 tsp vanilla extract
1 Tbsp unsweetened cocoa
1 cup unsweetened flaked coconut
1/4 cup softened butter
1/4 cup ground almonds

Combine coconut, butter and almond and press into 8 inch baking pan and chill.

Use a blender with a 5 cup capacity to mix ingredients:

Heat 1/2 of the cream until it is about to boil. Sprinkle gelatin on remaining cream [cold] and let stand 3 minutes. Add hot cream and blend at low speed until gelatin is dissolved, about 2 minutes

Add cream cheese, Splenda and vanilla, and blend at high speed. Pour all but 1/2 cup over coconut crust in baking pan. Add cocoa to last 1/2 cup and blend then spoon over cheesecake. Chill until set firm. Yield: 8 servings.

Note: You may wish to swirl the chocolate layer gently with a knife to marble it with the cheesecake before chilling or you can leave it as two layers.


4 lb. chicken thighs, skin on
2 to 3 tablespoons peanut oil

1 cup chicken broth
1/2 cup rice vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce
4 garlic cloves, chopped
2 to 3 bay leaves
1 tablespoon freshly grated ginger
1 teaspoon paprika
1/2 teaspoon freshly ground pepper

Cut chicken thighs into 12 pieces; trim fat. In small bowl, combine broth, rice vinegar, red wine vinegar, soy sauce, garlic, bay leaves, ginger, paprika, pepper and salt; mix well. Pour into 13x9-inch pan. Add chicken. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours. Remove chicken from marinade; pat dry. Reserve marinade.

Heat nonreactive Dutch oven or deep large skillet over medium-high heat until hot. Add oil; heat until hot. Add chicken; brown on all sides. Pour reserved marinade over chicken; bring to a boil. Reduce heat to low. Cover; simmer 20 to 30 minutes or until chicken is no longer pink in center. Skim fat from marinade; season with additional salt and pepper, if desired. Serve with chicken. Serves 6


3 cups shredded cheddar cheese
1 1/2 cups cut up cooked chicken
2/3 cup chopped onion
1 pkg. (10 oz) frozen chopped broccoli, thawed and drained
1 1/3 cups milk
3 eggs
3/4 cup biscuit baking mix
3/4 teaspoon salt
l/4 teaspoon pepper

Heat oven to 400. Mix 2 cups of cheese, chicken, onion and broccoli in greased pie plate. Beat remaining ingredients except cheese until smooth. Pour into plate. Bake for approx. 25 to 35 minutes or until knife inserted in middle comes out clean. Top with remaining cheese. Bake until cheese melts; one to two minutes.


1 pkg. (12 oz.) chocolate chips
3 tbsp. water
1/2 tsp. cinnamon
3 tbsp. sugar
4 eggs, separated
1/2 cup nuts
2 cups Dream Whip
1 small angel food cake, torn in pieces

Melt chocolate in double boiler. Stir in cinnamon and water. Beat smooth. Beat in egg yolks, one at a time. Cook until thickened. Pour in bowl and cool for 15 minutes.

Whip Dream Whip. Beat egg whites, beating in sugar 1 tablespoon at a time. Fold into Dream Whip along with nuts and chocolate. Arrange cake pieces in
buttered 9x13-inch pan. Pour chocolate mixture over and chill 24 hours.


6 tablespoons all purpose flour (this is correct)
1/4 teaspoon baking powder
1/4 teaspoon salt
8 oz bittersweet or semisweet chocolate (not unsweetened)
1 stick butter
2 large eggs
3/4 cup sugar
2 1/4 teaspoons instant espresso powder
2 1/4 teaspoons vanilla
1 cup semisweet chocolate chips
1 cup coarsely chopped walnuts (or pecans are nice)

Preheat oven to 350 degrees F. Mix flour, baking powder, and salt in small bowl. Melt butter and semisweet chocolate (not chips) in saucepan (or melt in the microwave). Using mixer, beat eggs, sugar, espresso powder and vanilla on medium until well blended. Stir mixture in warm chocolate mixture. Stir in dry ingredients. Stir in chocolate chips and nuts. Stir until well blended. Immediately drop by heaping tablespoons onto nonstick baking sheet, 1 1/2 inches apart. Bake until tops crack about 12 minutes. Transfer to wire racks to cool. Store in airtight container at room temperature.


1 box white cake mix with pudding
1 can sweetened condensed milk
1 (15 1/2 oz.) can cream of coconut (found with the drink mixers)
1 (16oz.) carton of whipped topping, thawed
1 (12oz.) pkg. frozen coconut, thawed slightly and divided

Bake the cake according to the directions for a sheet cake (9x13). Be sure to spread the batter more to the sides of the pan than level... this will make your cake come out more level when cooked than have that awful hump in the center. In a small saucepan combine the condensed milk, cream of coconut and half of the coconut. Place over low heat and warm through. Do Not Boil. Spread this mixture evenly over the hot cake. Cool completely. Spread whipped topping over cake and sprinkle remaining coconut on top. This cake must be refrigerated and is better if made the day before you plan on serving. It also freezes very well. I keep one in the freezer at all times, just take it out, slice it and by the time dinner is over, it is thawed and ready to eat.

3 layers

Sift 3 times:
3 cups cake flour
2 tsp. baking powder
1/4 tsp. Salt

Cream until fluffy:
1 cup butter
1 pound powdered sugar

Beat 4 egg yolks and add to butter and sugar.
Add 1 cup milk alternately with flour.
Add 1 cup coconut.
Fold in stiffly beaten egg whites (4) and
1 teaspoon coconut flavoring.

Bake at 350 degrees for 35 minutes or until done. Below is a good frosting for this cake:

Butter Cream Icing

1 package (3 oz.) vanilla pudding mix-the cooked kind, not instant
1 cup milk
1/2 cup shortening
1/2 cup margarine
1 cup sugar
1 tea. vanilla

Add milk to pudding mix and cook over low heat until thick, stirring constantly. Cream shortening with margarine, sugar and vanilla until well blended. Add cooked cooled pudding to creamed mixture and beat until fluffy, about the consistency of thick whipping cream.


2 cups milk
2 egg whites
2 cups sugar
1 tsp. vanilla extract
1 can shredded coconut, or the equivalent of fresh grated coconut

In a saucepan, mix unbeaten egg whites with sugar. Add milk. Cook, stirring constantly to prevent sticking. When mixture begins to boil, add coconut (reserving about 1/3 cup to sprinkle on top of cake). Let mixture boil again for about 5 minutes or until it begins to thicken slightly. This will not be a thick as your usual frosting. Add vanilla. Frost cake while layers are still warm. Stick holes in the cake layers so that icing will soak all the way through. After the frosting has been put on the top layer, sprinkle reserved coconut on top.

After you eat this coconut cake, all others will taste dry in comparison.

For special occasions (Easter, birthdays, etc). color coconut by placing it in a jar. Add 3 or 4 drops of food coloring of your choice. Put the lid on and shake thoroughly until color is evenly distributed.

(Pollo alla Diavola)
Here is a classic Italian dish that gets its name from the hot red peppers. In reality it is only mildly spicy, so don't skimp on the seasonings.

8 Tbsp (120 ml) butter, melted
2 Tbsp (30 ml) olive oil
1/4 tsp (1 ml) crushed red pepper flakes, or more to taste
2-3 cloves garlic, finely chopped
1/4 cup (60 ml) finely chopped onion
2 Tbsp (30 ml) finely chopped flat-leaf parsley
2-3 lbs (900-1350 g) chicken quarters
Salt to taste
Lemon wedges for garnish

Combine the butter, oil, and red pepper flakes in a small bowl. In a separate bowl mix together the garlic, onion, parsley, and 4 teaspoons (20 ml) of the butter mixture to form a coarse paste. Brush the chicken quarters with some of the remaining butter mixture, sprinkle with salt, and broil, skin side down, under a preheated broiler for 5 minutes. Baste again and continue broiling for 5 more minutes. Turn the chicken skin side up and baste again. Broil another 10 to 15
minutes, basting every 5 minutes, until the juices run clear when a thigh is pierced with the tip of a knife. Spread the onion mixture over the chicken using a metal spatula to pat it firmly into place and continue broiling until the coating is lightly browned, 3 to 4 minutes. Transfer the chicken to a platter or individual serving plates and spoon the pan drippings over it. Serve garnished with
lemon wedges. Serve with Lemon Rice (which see). Serves 4 to 6.


1 angel food cake (purchased will work just fine)
1 jar raspberry preserves
3 cups prepared custard
1/3 cup cream sherry
1/4 cup sliced almonds
Whipped cream for topping

Cut angel food cake into 3 equal layers. Spread raspberry preserves on the top of the bottom layer. Drizzle half of the sherry on top of the raspberry preserves followed by half of the custard. Spread raspberry preserves on the top of the middle layer, followed by sherry and custard. Place the top layer of the cake on and top with whipped cream and almonds. If you wish you may use a different flavor of preserves and use vanilla pudding in place of the custard. Sugar-free angel food cake works just fine.


Three pounds Idaho potatoes, peeled and sliced into 1/4-inch strips
Peanut or vegetable oil, enough for deep-frying--about four quarts
Ground pepper.

Soak potato strips in water at room temperature for at least eight hours. Remove strips from water and dry thoroughly with a paper towel.

In a deep pot, heat oil to 300 degrees (use a candy thermometer to check). Set a cooling rack over a baking sheet.

Working in batches, fry potatoes until cooked through but not colored, about five minutes. You may have to turn up the heat after adding the potatoes to keep the oil temperature near 300 degrees.

Carefully transfer the blanched potatoes to the cooling rack. Repeat until all potatoes are blanched.

To finish, heat oil to 375 degrees and line a baking sheet with paper towels.
Working in batches again, cook fries until golden brown. Immediately transfer fries to paper towels and season with salt and pepper.

When fixing fries for company or a family gathering, follow the steps through the blanching of the potatoes and then set them aside until right before you want to serve them.


10 onions, sliced
4 tablespoons butter
4 tablespoons olive oil
1-tablespoon sugar
1-teaspoon nutmeg
8 teaspoons pareve beef soup mix
10 cups water
Salt and pepper to taste
3/4 cup dry red wine
12 slices thick French bread, toasted
2 cups grated mozzarella cheese mixed with 1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees. Heat butter and oil in large stockpot. Sauté onions until soft. Add sugar and nutmeg and continue to Sauté. Add soup mix water, salt and pepper and bring to a boil. Simmer for 10 minutes, add wine and simmer for another 10 minutes. Prepare 12 ovenproof bowls. Sprinkle some cheese in the bottom of each bowl. Ladle in soup. Cover with slice of bread and then sprinkle cheese on top to cover. Bake until top browns.


1 pound white chocolate
1 cup butter
1 cup egg yolks
1 1/4 cups powdered sugar
1/2 cup raspberry liqueur
1 1/2 cups egg whites
32 ounces (1 quart) cream -- whip to soft peaks
1/2 cup coconut, toasted
1/4 cup Coco Lopez
1 1/2 cups raspberries -- fresh or frozen

In a large saucepan, melt butter and white chocolate over medium-low heat, then cool.

In another large, heavy saucepan, cook egg yolks, powdered sugar, and
raspberry liqueur until thick, stirring often to blend well. Add to melted butter-chocolate mixture. Flavor with juice and pulps of raspberries.

In a large, chilled bowl, beat egg whites until stiff. In another large chilled bowl, whip cream to soft peaks. Combine and flavor with coconut and Coco Lopez.
Combine equal portions of each mixture in 12 souffle dishes. Freeze until solid. Serve frozen, with raspberries and whipped cream.

Funnel Cakes are a Pennsylvania Dutch treat that probably originated in Germany. They can be topped with preserves, pie filling, jam, honey or
cinnamon sugar.

1 1/3 cups flour
1/4 tsp. salt
1/2 tsp. soda
2 Tbsp. sugar
3/4 tsp baking powder
1 egg, beaten
2/3 cup milk, or more as needed
oil for frying
confectioners' sugar
medium sized funnel

Into a large bowl, sift together the dry ingredients. In another bowl, blend together the egg that you've beaten, and 2/3 cup milk. Add to the dry ingredients. Beat until smooth. The batter should be similar to pancake batter-add more milk if needed.

Add one inch of cooking oil to a large high sided skillet or pan. Heat to a temperature of 375 F. Cover the small hole of a clean funnel with your finger. Fill the funnel with the batter. Carefully move your finger away from the hole in the funnel, allowing the batter to flow into the skillet. Move the funnel to form patterns with the batter going in a circular motion (like spirals). Fry until golden brown, about 1 or 2 minutes, turning once with large tongs. Remove to paper toweling to drain. Place on a plate and sprinkle with the confectioners' sugar or at this point you can top with honey, maple syrup or other fruit fillings. Serve hot. Repeat the process until all of the batter is used.


8 oz. fusilli
1/2 cup zucchini, chopped into bite-sized pieces
2 tbsp. rosemary, chopped
3 cloves garlic, minced
1 medium tomato, diced
Salt and pepper, to taste
3 tbsp. olive oil
2 tbsp. red wine vinegar

Cook pasta until al dente. About 1 minute before it has finished cooking, add the chopped zucchini. Remove from heat and drain. Let cool slightly.

While the pasta is cooking, whisk together the oil, wine vinegar, salt, pepper and garlic. Turn into a bowl. Toss in the rosemary and tomato. When the pasta and zucchini have cooked, toss with the marinade. Let cool to room temperature. Lightly chill before serving. Yield: 4 servings.

Note: Fusilli is a spiral shaped pasta anywhere from 1-1/2 inches to 12 inches long.


6 Granny Smith apples, cored, peeled and cut into slices
1 Tbsp. lemon juice
1/2 cup sugar
2/3 cup brown sugar
1/3 cup flour
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 9-inch deep dish piecrust
1 regular 9-inch piecrust to use as the top crust

Combine apples and lemon juice in a bowl and toss. Combine sugars, flour, cinnamon and nutmeg and sprinkle over apples, then stir to coat. Place apples in the deep dish piecrust, top with remaining piecrust and crimp along the edges. Sprinkle with sugar and cut several slits in the crust to vent. Bake at 425 degrees for 20 minutes, then reduce heat to 350 degrees and bake for 30 minutes.


2 avocados, ripe
1 Tbsp green onions, finely chopped
1/2 tsp salt
dash of oregano
1 1/2 Tbsp lemon juice
3 drops hot pepper sauce (optional)
1 Tbsp jalapeno peppers, very finely diced (optional)

Peel avocados and remove stones. Place in small bowl and mash with fork. Add green onion, salt and oregano; mash together thoroughly. Add lemon juice and mix again. For hot guacamole, add red pepper sauce or jalapeno peppers according to taste. Makes about 1 1/3 cups.


2 cups milk
1/2 cup heavy cream
3 whole eggs plus 5 egg yolks, beaten together
1/8 teaspoon salt
1/3 cup plus 1/4 cup wildflower or other medium-to-dark-colored honey
3 cups fresh, preferably, or frozen blackberries, raspberries, or blueberries
1 teaspoon ground cinnamon
Juice of 1/2 lemon

Preheat the oven to 350F. Whisk together the milk, cream, eggs, salt, and 1/3 cup of honey in a medium bowl. Pour the custard into 6 custard cups and place the cups in a deep-sided baking dish. Fill the baking dish with water to reach half way up the sides of the custard cups.

Bake the custards for 20 to 25 minutes, or until a knife inserted near the edge of custard cup comes out clean. Remove the custards from the oven and from their water bath to cool. Refrigerate, covered, for at least 2 hours, until ready to serve.

About 15 minutes before serving, put the berries, the remaining 1/4 cup honey, and the cinnamon and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the berries are warmed through and just beginning to release their juice, about 5 minutes. Remove from heat. To serve, run a knife around the circumference of each custard cup and invert each custard onto a dessert place. Top with warm spiced berries, and serve. Serves 6.


1 cup whipping cream*
2 Tbsp Karo syrup
1 Tbsp margarine
12 oz Nestle semi-sweet chocolate chips - may not use all

Place cream, syrup and margarine in a Pyrex measuring cup - at least 2 cups.
Heat to boiling in microwave. Remove and add choc chips, stirring continuously until they are melted and the sauce is as thick as you like it. You may only use part of the bag.

*A 5 oz can of evaporated milk can be used instead. Keep the rest of ingredients the same but you may use more chips to get it to the right consistency.


2/3 cup heavy cream
3/4 cup sugar
3 tablespoons light corn syrup
4 ounces unsweetened chocolate, chopped
3 tablespoons butter
1 teaspoon real vanilla extract

In a sauce pan, combine cream, sugar, and corn syrup. Cook over medium heat, stirring frequently with a wooden spoon until sugar is dissolved, or about three minutes. Stir in chopped chocolate and butter with a wire whisk until completely blended and smooth. Remove from heat and stir in vanilla extract. Makes 1 3/4 cups.


4 Tablespoons Cocoa
1 cup sugar
1 large can (12 oz.) evaporated milk
1 Tablespoon vanilla
1/4 cup butter
salt (dash)

Cook over low heat until boiling. Boil 6-10 minutes.


A great way to use the leftover lamb roast. Works equally well with any leftover meat, chicken or shrimp.

15 baby new potatoes*, scrubbed and halved (or use leftover potatoes)
3 tablespoons oil
1 1/2 lb lamb, cut into wide strips
3 onions, chopped
3 cloves garlic, crushed
1 Tbsp. curry powder
1 Tbsp. cumin seeds
2 tsp. ground coriander
2 Tbsp. tomato paste
1 Tbsp. sweet fruit chutney
14 oz. canned tomatoes, undrained, mashed
1 cup beef, chicken or vegetable stock

Cook fresh potatoes until just tender. Set aside to cool.

Heat oil in a large frying pan, [If using fresh meat... add meat and cook over high heat for 4-5 minutes or until browned. Remove from pan and set aside. Reduce heat to medium,] add onions and garlic to pan and cook, stirring, for 4-5 minutes or until onions are soft. Add curry powder and cook for 1 minute longer. [Return meat to pan, then] add cumin, coriander, tomato paste, chutney, tomatoes and stock and bring to the boil. Reduce heat, cover and simmer, stirring occasionally for 1 hour or until meat is tender, adding potatoes for last 10 minutes or so.

If you're using leftovers, and the same is true of chicken or shrimp, the cooking time is considerably less. In this case, skip the browning of the meat and start with the onions and garlic. After the curry add everything except the meat and potatoes, cook 2 or 3minutes. Then add meat and potatoes and cook over low heat for 10-15 minutes.


Honey Butter: Melt one stick butter, and add 1/2 cup honey slowly while whipping the mixture. When it is smooth and opaque, it's done. Let it cool.

3 cups unbleached white flour
1 cup quick (not instant) oatmeal
1 cup sour cream
5 eggs
4 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons poppy seeds
zest of 2 lemons
1/2 teaspoon vanilla powder or extract
1 teaspoon lemon oil (for cooking...not the furniture polish!)
1 1/2 cup water
1 1/2 cup milk

Mix all the dry ingredients first. Add the eggs, sour cream, milk, water and beat until fully mixed. Add the lemon zest, lemon oil and poppy seeds. Mix thoroughly.
After batter has sat for 30 minutes, add more liquid if necessary (the grains absorb liquid quickly). Spoon batter on buttered grill and cook until bubbles form on top; turn and brown on other side. Serve with the Honey-butter.

(Riso al Limone)

6 quarts (6 L) water
3 Tbsp (45 ml) salt
1-1 1/2 cups (250-375 ml) raw white rice, preferably Italian
2 Tbsp (30 ml) butter
3 eggs, lightly beaten
1 cup (250 ml) freshly grated Parmesan cheese
1 Tbsp (15 ml) lemon juice
1 tsp (5 ml) lemon zest

Bring the water and salt to a boil in a large pot over high heat. Add the rice and stir once, reduce the heat and simmer uncovered until the rice is tender, about 15 minutes. Drain in a colander. Heat the butter in a large skillet over moderate heat and add the drained rice. Combine the eggs, Parmesan, lemon juice, and lemon zest in a small bowl and stir to combine. Add the egg mixture to the rice and cook over very low heat, stirring gently, for 3 or 4 minutes. Serve immediately. Good with Deviled Chicken (supra). Serves 4 to 6.


1 1/2 cups all purpose flour 375mL
1 teaspoon baking powder 5mL
1/2-teaspoon salt 2mL
1/2-cup butter 125mL
1 cup granulated sugar 250mL
1 whole egg
1 egg yolk
1/4 cup lemon juice 50mL

Preheat oven to 350 degrees F (180 degrees C). Sift together flour, baking powder and salt. Cream butter and sugar thoroughly. Add egg and egg yolk separately and continue beating. Add sifted dry ingredients alternately with lemon juice. Add grated rind of 1 lemon. Drop on greased cookie sheet. Bake 12 - 15 minutes. Remove and cool on racks. Sprinkle with icing sugar.

Yield: 6 Servings

3 tbsp. margarine; or chicken fat
6 oz. chicken gizzards; ground
4 oz. ground beef; lean (or pork)
3/4 cup yellow onions; finely chopped
1/2 cup bell peppers; green, finely chopped
1/2 cup eggplant; diced in 1/4 inch chunks
3 cups chicken stock
1/2 tsp. garlic; minced
1 lg. bay leaf
2 1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. black pepper; freshly ground
1/2 tsp. cayenne pepper; ground
1/2 tsp. cumin; ground
1/2 tsp. oregano; whole leaf
6 oz. chicken livers, ground
1 1/2 cups raw rice, converted
1/2 cup green onion tops; thinly sliced

Heat a heavy duty saucepan or cast iron skillet over medium heat. Add the margarine or fat, the gizzards and the ground beef or pork. Brown the meat thoroughly, stirring constantly, about 5 minutes.

Add the onions, bell pepper, celery and eggplant. Cook this mixture about 2 minutes, and add 1/2 cup of the chicken stock. Cook for 4 to 5 minutes, scraping the bottom and sides of the pan with a metal spoon. (this procedure will intensify the taste of the final product).

Add the ground chicken livers and stir. Add the remaining 2-1/2 cups of chicken stock and bring to a boil. Let simmer for 2 minutes. Stir in the raw rice and cover the saucepan. Turn the heat to very low and cook for 17 minutes. Uncover and stir in the sliced green onions.

(Fina skinkrullar) Makes 1 roll, serves about 6 people

1 frozen puff pastry plate

1 small leek
1/3 cup (2 1/2 oz) smoked ham
1/3 cup strong grated cheese
dash spice mix, Italian, French or whatever
a few drops of water

Take out the puff pastry and leave for about 15 minutes.

Make the filling:
Shred the leek and sauté in a frying pan. Shred the ham and let sizzle with the leek for a bit, then flavor to taste with spice mix and cheese. Add a little water, so that the mixture becomes firm but still juicy.

Roll out the puff pastry to measure about 8 x 9". Spread out the filling over the surface, roll it up and put the roll in a lightly greased oven-proof dish or on a baking plate. Brush with beaten egg and sprinkle with some poppy seeds.

Bake at 400F for 25 to 30 minutes or until nicely colored.


2 limes
1/3 cup water
1/3 cup sugar
2 large mangoes (2 1/2 lb total), peeled and cut into 1-inch pieces
3 cups blueberries (3/4 oz)
1/4 cup finely chopped crystallized ginger (1 1/2 oz)

Remove zest from 1 lime in strips with a vegetable peeler and cut any white pith from strips with a sharp knife. Squeeze 3 tablespoons juice from limes. Bring zest, water, and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, about 3 minutes. Remove from heat and stir in lime juice. Let syrup stand 20 minutes, then remove zest with a slotted spoon and discard.

Toss together mangoes, blueberries, and syrup in a large bowl and sprinkle with ginger. Makes 6 breakfast, brunch side-dish, or dessert servings.


For the Marinade
1/2 cup tequila
1/4 cup fresh lime juice
1 1/2 oz. orange juice concentrate, thawed
2 tsp. vegetable oil

For the Kabob
1-1/2 lb. medium shrimp, peeled and deveined
Soaked bamboo skewers
3 fresh jalapenos, cut as directed
1 lg. red bell pepper; cut into 1/2-inch squares
coarse salt
minced fresh cilantro
lime wedges

Prepare marinade, combining ingredients in a small bowl. Place shrimp in a plastic bag or shallow dish, pour marinade over them and refrigerate for 30 minutes.

Fire up grill, bringing temperature to high (1 to 2 seconds with the hand test).

Cut each jalapeno into 8 small pieces.

While grill heats, drain shrimp, discarding marinade. Skewer shrimp with jalapenos and bell pepper pieces, avoiding crowing.

Slide one end of the first shrimp on a skewer, add a piece of jalapeno and bell pepper to rest in the curve of the shrimp, and then slide the other end of the shrimp over the skewer.

Repeat on the same skewer with a second shrimp and the jalapeno and bell pepper pieces.

Assemble remaining kebabs and sprinkle them lightly with salt.

Grill kebabs uncovered over high heat for 1-1/2 to 2 minutes per side, until shrimp are just opaque with lightly browned edges.

The jalapeno and bell pepper should remain a bit crisp.

If grilling covered, cook kebabs the same amount of time, turning once midway.

When done, sprinkle kebabs lightly with cilantro and serve them hot, with lime wedges for squeezing.

6 Servings

6 chicken breast halves, boneless, skinless
2 tbsp. olive oil
1 tbsp. fresh lemon juice
6 tbsp. fresh marjoram
1/2 tsp. freshly ground pepper

3/4 cup sour cream
3/4 cup plain nonfat yogurt
1/2 tsp. salt
2 tbsp. fresh dill weed
1/4 cup fresh chives

Rub the chicken with the olive oil and lemon juice and sprinkle with marjoram and pepper. Marinate for at least 1 hour in the refrigerator. Prepare your grill to medium high heat. Cook 4-6 minutes per side or until cooked through and browned.

Sauce: Combine all ingredients. Serve over the chicken.


3 cups sugar
1 1/2 sticks margarine
2/3 cup evaporated milk
1 pkg. chocolate chips
1 (7oz) jar marshmallow crème
1 cup chopped walnuts
1 tsp. vanilla
1 cup coconut

Microwave margarine in a 4-quart microwaveable bowl until melted. Add sugar and milk; mix well. Microwave 3 minutes or until begins to boil, then stir well, then microwave 2 more minutes, stir well, scraping down the sides of the bowl. Microwave 3 minutes then stir well then microwave for 2 1/2 more minutes. Let stand for 2 minutes. Add chocolate chips and marshmallow crème; stir until melted. Add walnuts and coconut and vanilla; mix well. Pour immediately into foil-lined 9-inch square pan; spread to cover bottom of pan evenly. Cover and cool at room temperature for 2 hours; cut into squares. Makes about 3lbs.


2 small green zucchini (courgettes or baby marrows), sliced into rounds
2 small yellow crookneck summer squash, sliced into rounds
1-2 small pattypan squashes, sliced into thin wedges
a small handful of fresh lemon thyme leaves, chopped
a small handful of French tarragon leaves, chopped
1 Tbsp./15ml olive oil
1 Tbsp./15g unsalted butter
salt and freshly ground black pepper to taste
additional sprigs fresh lemon thyme and French tarragon to garnish
nasturtium blossoms to garnish

Bring the water under a steamer to a good boil. Put the squash(marrows) into the steamer and cook briefly, until just crisp-tender and the colors are bright.

Melt the butter in a small skillet (frypan) and add the olive oil. Add the herbs and toss well.

Toss the squash mixture in a bowl and pour on the butter mixture. Toss well and add salt and pepper to taste. Place in a serving dish and garnish with herb sprigs and freshly cut nasturtiums. Serves 6-8.


1lb. ground beef
1 cup corn
2 cups tortilla chips; crushed
2 cups Monterey jack cheese; shredded
12 oz. salsa
3/4 salad dressing (like Miracle Whip or mayonnaise)
1 tbsp. chili powder

Heat oven to 350 degrees. Brown meat; drain. Stir in salsa, corn, dressing and chili powder. Layer 1/2 each of meat mixture, chips and cheese in 2 quart casserole dish. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomatoes if desired. Makes 6 servings


5 cups nectarines -- sliced
1 cup sugar
2 egg yolks -- beaten

cinnamon -- topping-
1 cup flour
1 1/4 teaspoons baking powder
6 tablespoons sugar
1/4 teaspoon salt
6 tablespoons butter
1/2 cup milk
2 egg whites -- beaten stiff

Toss fruit with sugar, stir in yolks and turn into a buttered 8x8" pan. Sprinkle with cinnamon. In a bowl, combine flour, baking powder, sugar and salt and toss lightly to mix. With a pastry blender, cut butter into dry ingredients until crumbly. Add milk, stirring until smooth, then lightly fold in egg whites. Spoon over fruit. Bake at 350F for 25 to 30 minutes, or until brown and crusty


1 cup butter or margarine
1 1/2 cup brown sugar, packed
2 eggs
2 tsp. vanilla
3 cups flour
1/2 tsp. baking soda
1 tsp. salt
2 cups dry roasted salted peanuts

Preheat oven to 375. Mix butter, sugar, eggs, and vanilla thoroughly. Blend in flour, baking soda, and salt. Mix in peanuts. Drop by rounded teaspoonfuls of dough about 2 inches apart on a lightly greased baking sheet. Flatten with bottom of a greased glass dipped in sugar. Bake 8 to l0 minutes or until golden brown.


1 1/2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
1/2 carrot, diced
1 bay leaf
1/3 cup bacon, chopped
1/2 pound spicy hard Italian sausage, bulk sytle
1-14 oz can plum tomatoes
Sea salt and pepper, to taste
1/2 cup beef broth
1 pound Penne
1 tablespoon fresh marjoram, chopped

Combine butter and oil in a large skillet and cook onion, carrot and bay leaf in butter until onion is soft. Add bacon and sausage and cook until browned. Stir frequently.

Drain half the can of tomatoes and add them to the pan.

Season well with salt and pepper and simmer for 20-30 minutes over a low heat, gradually adding stock as sauce gets thick.

Cook Penne in boiling lightly salted water until just done. Drain.

Add marjoram to the sauce, and toss together with the cooked Penne. Decant to a serving dish and serve.

NOTE: Fresh grated Parmesan or Romano would be good on the side

Yield: 4 servings

2 carrots
2 stalks celery
2 leeks (white and light green parts only)
1 tbsp extra-virgin olive oil
2 shallots, diced
1/4 cup white wine
2 cups boiling water
4 sprigs fresh dill
4 sprigs fresh parsley
8 x 3 oz salmon fillets (skin on)
1 tsp all-purpose flour
1 tsp butter, softened
1 tsp chopped fresh dill
1/4 tsp each salt and pepper

Peel carrots; cut into 4-inch lengths, then into scant 1/4-inch thick julienne strips. Cut celery and leeks same size. Set aside on baking sheet. In large shallow Dutch oven, heat oil over medium heat; cook shallots for 1 minute. Add carrots, celery and leeks; cook, stirring occasionally, until leeks are softened, about 3 minutes. Pour in wine; bring to boil. Boil until most of the wine has evaporated. Add boiling water, and dill and parsley sprigs; return to boil. Reduce heat and
simmer, uncovered, for 10 minutes.

Push vegetables to side of pan; place salmon in center, skin side up. Spread vegetables back over salmon in even layer. Poach, covered, until fish flakes easily when tested with fork, about 10 minutes. With slotted spatula, transfer salmon to half of paper towel–lined baking sheet. With slotted spoon or tongs, transfer vegetables to other side of pan. Remove salmon skin. Cover pan and keep warm.

Meanwhile, remove dill and parsley sprigs from poaching liquid. Bring liquid to boil; boil until reduced to about 1/2 cup, 2 to 3 minutes. Remove from heat. In small bowl, whisk flour with butter until smooth; whisk into poaching liquid until smooth. Whisk in chopped dill, salt and pepper.

Arrange vegetables on warmed plates; top each with 2 pieces of salmon. Drizzle with 1 Tbsp. of the sauce.

Yield: 6 Servings

1 2-1/2 pound chicken, cut into 8 pieces
1 tablespoon olive oil
8 shallots, finely minced
24 garlic cloves, unpeeled
1/4 cup Cognac
2 cups dry Rose, preferably from Bandol or Cotes de Provence
2 rosemary sprigs
2 thyme sprigs
Salt and freshly ground pepper
Chopped fresh parsley for garnish

Remove the skin from as many pieces of chicken as possible (the wings are

Heat the olive oil over medium-low heat in a large non-stick skillet and add the shallots and garlic. Cook, stirring, until the shallots begin to color. Add the chicken pieces and raise the heat to medium. Cook, turning the chicken, for about 5 minutes, and add the Cognac. Continue cooking, stirring, until the Cognac evaporates.

Add the rose, rosemary, thyme, and salt and pepper to taste and bring to a simmer. Reduce heat and simmer 20 to 30 minutes, stirring and turning the chicken pieces from time to time. Remove the chicken from the pan and
place on a platter. If any liquid remains, turn up the heat, bring to a boil, and pour over the chicken (reduce by half if there is as much as a cup left). Garnish with chopped fresh parsley and serve. If the garlic cloves have become very soft, pass them in a bowl and squeeze the softened flesh out onto bread or toast. If they are not soft enough for this (this will depend on their size), discard.

Leftovers can be refrigerated and eaten cold the next day.


1 lb fresh asparagus
2 tbsp Parmesan cheese, shredded
2 tsp olive oil
1 lemon, cut into wedges

Preheat oven to 500F degrees.
Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears. Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally for even cooking and to avoid browning. Place asparagus spears on serving platter. Sprinkle with cheese. Serve with lemon wedges. Yield: 4 servings.


For stuffed fish:
16 oz. salmon fillet, skinned, boned and dark flesh removed
1 bunch Swiss chard
1/4 lb. button mushrooms, cleaned with a damp cloth and diced
1/2 bunch fresh basil, washed and chopped
2 scallions, cleaned and diced
4 oz. butter
2 tablespoons fresh bread crumbs
1/2 lb. small shrimp, peeled
1/4 cup dry white wine
Salt and pepper to taste

For garnish:
1 lb. asparagus (preferably thin)
1 lb. button mushrooms, cleaned with a damp cloth and sliced
2 tablespoons extra-virgin olive oil
1/2 cup water
Juice of 1 lemon
1 tomato, peeled, seeded and diced.

Preparing the Fish:
Cut the salmon fillet into 4 equal portions. Using a sharp knife parallel to the cutting board, and beginning at one of the narrow ends, cut the fillets almost in half, leaving a small portion attached. Open each portion lengthwise. Set the 4 salmon portions in oiled parchment paper, cover with plastic wrap and set aside in the refrigerator until time to use.

Preparing the Stuffing:
Prepare an ice bath and bring a pot of water to boil. When it comes to a boil, add salt. Blanch the Swiss chard leaves in the water for 1 minute, remove and dry on paper towels. Sprinkle with salt and pepper. Cut away the white stalks of the Swiss chard. Finely chop the stalks and set aside.

In a saucepan over low heat, cook the chopped Swiss chard stalks, covered, in 2 oz. of butter for 4 minutes, until tender. Add the mushrooms and scallions and cook for 4 minutes more, covered; season with salt and pepper. Add the basil, bread crumbs and shrimp and stir all of the ingredients slowly, until the shrimp are just cooked through. Remove from heat.

Assembling the Roulade:
Reserving a few large leaves, combine the Swiss chard leaves into 4 pieces, a little larger than the salmon ribbons. Set the salmon ribbons on top of the Swiss chard; season with salt and pepper.

Spread the stuffing on top of the salmon and carefully roll the salmon and Swiss chard.

In a very wide, shallow saucepan over medium heat, melt the remaining 2 oz. of butter. Add the reserved Swiss chard leaves and carefully top with the roulades. Pour the wine in around the roulades. Cover and cook covered for 3 minutes, until the salmon is pink and cooked through. Remove the roulades and the Swiss chard leaves, and reserve any fish liquid in the pan.

Preparing the Vegetable Garnish:
Cut away the bottom woody part of the asparagus and reserve for a future soup. Cut the asparagus into 1 1/2-inch pieces.

In a covered saucepan over medium heat, heat the olive oil, and cook the sliced mushrooms for 3 minutes.

Add the asparagus, the water and the salt and pepper and cook covered for a few minutes. Remove the vegetables and reserve any remaining liquid.

Plating the Roulade:
Put a few asparagus pieces on the center of a warm dinner plate. Set the roulade on top of the asparagus. Arrange the mushrooms and remaining asparagus pieces around the salmon.

In a small saucepan over high heat, mix the fish and vegetable liquid, add the lemon juice and bring to a boil. Season to taste, whisk for 10 seconds and pour around the roulade.

Sprinkle the diced tomato around the salmon. Serve immediately. Serves 4


1 package puff pastry (2 large sheets)
1 whole salmon, filleted
2 cups white wine
1-cup sour cream
1 onion, diced and Sautéed in 1 teaspoon oil
1-tablespoon dill

Preheat oven to 350 degrees. Place salmon in large baking pan. Pour white wine over salmon. Cover and bake for 1 hour. Remove from pan and cool. Break salmon into small pieces and combine with sour cream, onion and dill. Mix well. Lay one sheet of puff pastry on greased baking sheet. Spread salmon mixture over pastry leaving 1/2 inch border along all sides. Top with remaining puff pastry sheet. Crimp and seal edges. Brush with egg wash (1 egg white mixed with 1 teaspoon water) and bake for approximately 1 hour until brown. If you have extra puff pastry, you can make decorative shapes on the top.


Samosas are from India, and are also very popular with different fillings and spices throughout the Middle East, where they are called sambusas. Today we make them with phyllo pastry; they can also be made with a rolled-out yeast dough. The rest of the menu is more international than Indian, but is good after the lively flavor of the samosas.

While in India the flavor of samosas is more likely to be that of curry spices, in the Arab world meat is flavored with the "4 Cs", cinnamon, cumin, coriander and cardamom.


14 sheets phyllo dough, thawed and covered with a damp linen towel
oil for brushing the pastries

For the filling:
2 large russet (floury) potatoes, boiled and roughly mashed
4 oz./125g shelled green peas, briefly cooked
4 oz./125g cooked chick peas (garbanzos)
2 oz./60g corn (maize) kernels, briefly cooked
1 small onion, finely chopped
2 green chilies, finely chopped
1 tsp./5ml freshly ground coriander seed
1 tsp./5ml freshly crushed cumin seeds
1/2 tsp./3ml ground turmeric
1 tsp./5ml dry mango powder (amchur)
1 large bunch fresh cilantro (coriander leaves), chopped
equal amount fresh mint leaves, chopped
juice of 1 lemon
salt to taste

Toss filling ingredients together in a bowl; taste and adjust salt and lemon juice if needed.

Cut each sheet of phyllo in half lenghtwise, then fold each of the 28 halves in half lengthwise. You will have 28 thin strips. Cover with a damp linen towel.

Divide the filling into 28 portions; they will be about a spoonful each.
Take a phyllo strip and brush it lightly with oil, leaving the others covered with the damp towel. Put a spoonful of the filling on one end of the strip then fold it over as a triangle; keep folding to form a triangular package. Brush lightly with oil and place on a lightly oiled baking sheet. Repeat with the remaining 27 strips.

Place in an oven preheated to 400 F/200 C/gas 6; bake 10-15 minutes until golden brown. Serve at room temperature. Makes 28 samosas.


1 cup butter
2 large white onions, chopped
6 stalks celery, chopped
3 cloves garlic, pressed
4 tablespoons all-purpose flour
5 pounds fresh shrimp, peeled, deveined and chopped
2 pounds of cooked lobster meat, sliced
1 cup chopped fresh mushrooms
3 tablespoons paprika
salt to taste
ground black pepper to taste
crushed red pepper to taste

In a large skillet, melt butter and sauté onions, celery and garlic for about 45 minutes or until they are cooked down.

Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and lobster, and cook for 20 minutes.

Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency. If desired, serve over steamed white rice.


1/2 cup mayonnaise
1/2 cup catsup
1/2 cup chili sauce
1/4 cup fresh lemon juice
1 Tbsp. lime juice
2 tsp. prepared horseradish
Hot sauce to taste
One head iceberg lettuce
1 pound cooked large shrimp, peeled and chilled

Combine first 7 ingredients and chill. Arrange some iceberg lettuce leaves in the bottom of individual parfait glasses. Spoon a portion of the sauce in the middle of each glass on the lettuce then drape a few shrimp over the sides of each glass with the tail hanging over the outside of the glass. You can also add a slice of lemon to each glass.


1-2 tablespoons olive oil
2 bunches fresh summer greens, about 8 cups, washed and coarsely chopped.
This could include a mixture of Asian greens, or mustard, collards, turnip
greens, beet greens, kale - any toothy substantial green will do.
1-2 cloves garlic, chopped
1/8 cup water or vegetable broth
Salt to taste

Optional flavorings: Sesame oil, ume plum vinegar, tamari
Optional toppings: sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds

Heat oil in a large skillet over medium-high heat and add greens and garlic, stirring to coat with oil. Stir occasionally until greens are barely wilted, just a few minutes.

Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste.

Add flavorings and toppings as desired and serve. Serves 4.

6 Servings

2 tbsp. ginger root, grated
2 tbsp. orange juice
2 tsp. Asian (dark) sesame oil
1/2 cup peanut oil
Zest of 2 oranges, julienned
2-1/2 lbs. sea scallops
Salt and pepper; to taste

In a medium-size bowl, combine the grated ginger root, orange juice and sesame oil. Slowly whisk in the peanut oil.

Pour the mixture into a large Ziploc bag, add the orange zest and the scallops.

Close the bag and shake to combine thoroughly. Refrigerate for at least one hour or up to three hours.

Prepare the grill. Hold two skewers parallel to each other, no more than 1/2 inch apart, and thread about five scallops onto the pair of skewers (using two skewers keeps the scallops from sliding off).

Repeat with the remaining scallops, putting about five on each set of skewers. Be careful not to remove any thin strips of orange rind clinging to the scallops.

Season with salt and pepper to taste.

Cook on a well-oiled grill over medium heat, four to five minutes per side, until cooked through.


1-1/2 sticks butter (3/4 cup)
1-1/2 cups sugar
3 eggs
1-1/2 teaspoons vanilla
1-1/4 cups sour cream
2-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda

3/4 cup brown sugar
1/2 cup flour
1-1/2 teaspoons cinnamon
3 tablespoons butter, cut into pieces

Preheat oven to 350 degrees. Cream the butter and sugar until light. Add eggs one at a time, then vanilla and sour cream. Add dry ingredients and mix until just combined.

For streusel, place all ingredients in a bowl and use fork to combine. It should be crumbly.

Pour half the batter into greased 10-inch tube pan. Sprinkle with half the streusel. Pour rest of batter into pan and sprinkle remaining streusel on top. Bake for 50 to 60 minutes. Cool in pan for 10 minutes, then carefully remove, streusel-side up, to wire rack to finish cooling.

Courtesy of Pat.

4 large Portobello mushrooms
purchased balsamic and olive oil dressing
2 rashers (strips) bacon, fried and diced finely
1 medium onion, chopped medium-fine
2 ribs celery, chopped medium-fine
purchased sun dried tomato pesto
2 Tbsp deli-prepared bruschetta topping (diced tomato, onion and green pepper
with a bit of oil and vinegar)
4 Tbsp fairly finely chopped fresh parsley
4 Tbsp pre-cooked shrimp
Emmental cheese

Clean the mushrooms and marinate them in the purchased dressing for several hours. Remove the stems and set aside. Cook the caps in the marinade in a non-stick saucepan until tender. Remove them from the pan, then add the chopped stems, bacon, onion, and celery. Sauté, and add the purchased pesto; mix well. Add the bruschetta topping and stir until heated through. Add and mix the shrimp. Add the parsley and give it a good stir. Fill the mushroom caps, and top with the grated Emmental cheese. Bake at 350 F. for 15 to 20 minutes. Serve with a large green salad, and maybe some crusty bread.
Note: You can dice the uncooked bacon, sauté it along with the stems, onion, and celery if you wish. It will have a little more fat, but perhaps that is of no concern.

1/2 cup soy sauce
1/2 cup Catalina dressing (Catalina is a spicy French dressing).
1/4 cup sesame seeds
1/4 cup fresh lemon juice
1/2 tsp ground ginger
2 cloves garlic, minced
2 pound pork tenderloins, cut into 1/2-inch pieces
2 Tbsp. oil
1 large sweet onion, quartered
1 green bell pepper, seeded and sliced
1 15-oz. can pineapple chunks, drained

Combine first 6 ingredients and mix well to form the marinade. Place pork in a large sealable plastic bag and pour marinade over pork. Chill for several hours. Heat oil in a skillet, remove pork from marinade, making sure to reserve the marinade. Stir-fry pork until done. Add vegetables and cook until crisp-tender. Pour reserved marinade over pork and vegetables and cook for several minutes until mixture starts to thicken. Serve over hot cooked rice.


2 tsp vegetable oil
2 onions, chopped
2 carrots, thinly sliced
2 stalks celery, sliced
1 green pepper, chopped
4 tsp vinegar
2 tsp low-sodium soy sauce
1 tsp brown sugar

Sauté onions in oil until transparent. Add carrots, celery, and green pepper; sauté 5 minutes over low heat. Cover; cook 10 minutes longer.

Add vinegar, soy sauce, and brown sugar; mix well. Season to taste with salt and pepper. Serves 4.

(Spanish Peasant Omelet)

8 large eggs, well beaten
1 Spanish onion, chopped and sautéed
4 cloves garlic, chopped and sautéed
1 zucchini (baby marrow) diced and sautéed
1 large green bell pepper (capsicum), roasted and peeled, diced
4 oz./125g shelled fresh green peas (frozen or canned peas are too mushy for a
tortilla), lightly cooked
4 oz./125g Italian (flat) green beans, cut into 1"/2cm lengths, lightly cooked
8 oz./250g cured Spanish (not Mexican) chorizo, chopped, lightly sautéed
olive oil

Beat the eggs with a bit of salt and freshly ground black pepper and set aside. Put the pepper (capsicum) under the broiler (griller) and cook, turning, until it is blackened and blistered on all sides. Wrap in a towel until cool enough to handle, then peel. Remove seeds, veins and stem and dice large. Put some olive oil in a large skillet and lightly sauté the chorizo and vegetables that require it. Lightly steam the peas and beans. Toss all together and stir into the beaten eggs.

Wipe the skillet clean and add more olive oil. Heat over medium. Pour in the egg mixture and shake the pan gently on the burner until the bottom of the tortilla slides back and forth; this means it is done. Place under the broiler (griller) until the top is done. Or do it like a Spanish cook. Gently slide it bottom side down onto a plate or flat lid. Wipe out the skillet and add some more oil then slide the tortilla uncooked side down into the hot oil. Shake the pan again until the tortilla slides back and forth in the pan.

Slide it onto a plate and serve room temperature or cold. Always accompany it with Spanish or French bread and red wine. Serves 4-6

(Fagioli Toscanelli con Tonno) Serves 4 to 6.

1/4 cup (60 ml) extra-virgin olive oil
2 Tbsp (30 ml) lemon juice
Salt and freshly ground pepper to taste
2 cans (15 oz, 420 g each) cannellini or other white beans such as white kidney,
Great Northern, or navy beans, rinsed and drained
2 scallions (spring onions, green and white parts, chopped
1/4 cup (60 ml) chopped fresh flat-leaf parsley
1 7-ounce (195 g) can tuna, preferably Italian tuna packed in olive oil

Whisk together the olive oil, lemon juice, salt, and pepper and pour over the drained beans. Add the scallions and parsley and toss gently. Break the tuna into chunks and arrange on top of the beans. Serve at room temperature.


1 Eggplant, cut into cubes
1 Red Bell Pepper, sliced in 1" strips
8 Small Onions, peeled
16 Mushrooms
8 Cherry Tomatoes
1 Medium Cucumber, cut into 8 slices
1 Stalk Celery, cut into 1" pieces
1/2 Cup Lemon Juice
Zest Of 2 Lemons
1 tbsp. Olive Oil
2 Cloves Garlic, minced
1 tbsp. Fresh Thyme, chopped
1 Cup Chopped Fresh Herbs; your favorites - chives, oregano, parsley, etc.

Color coordinate veggies on skewers, place on large dish; sprinkle with lemon juice and zest, oil, garlic & thyme. Marinate 1 hour, turning occasionally.

Before grilling, roll the skewers in your favorite combo of fresh herbs.

Place directly on grill, about 3-4 inches from coals/flame...roast 15-20 minutes or until tender and brown...turning frequently. Serves 4


1 Tbsp. vegetable oil
4 boneless chicken breasts cut into 1/2 inch pieces
1 white onion, chopped
2 cloves garlic, minced
4 stalks celery, chopped
3 jalapeno peppers, seeded and sliced
1 16-oz. can navy beans
1 10-oz. package white shoepeg corn
1 15-oz. can chicken broth
1 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. red pepper
Chopped parsley
Shredded cheddar cheese for garnish

Heat oil in a large skillet and cook chicken, onion and garlic until chicken is cooked through. Add celery and peppers sauté until tender. Add beans, corn, chicken broth, cumin, chili powder and red pepper; simmer for 30 minutes. Serve with fresh parsley and cheddar cheese sprinkled on top.


1 Whole fish, cleaned (trout, red snapper, whitefish, grouper, etc.)
1 clove garlic, crushed
lemon pepper
butter or margarine

Season fish very graciously the day before serving with a paste of paprika, fresh garlic-crushed, salt, (lemon) pepper, etc. inside and out. Dot with butter or margarine. Place sprigs of fresh parsley and dill, and a few chopped onions inside, on top and on under side of fish. Wrap air tight in heavy foil, place in plastic bag, and refrigerate overnight or for 24 hours. Next day, open foil and bake, uncovered at 350 degrees F (180 degrees C) until fish flakes, about one hour. Cool. Fish may be eaten at this time, or wrapped in heavy foil and plastic bag and refrigerated until next day when flavors have blended beautifully. Serve at room temperature. Great to take to a cottage or to have on hand for a weekend!

Serve with Yogurt Cucumber Sauce:

1/2 cup plain yogurt 125 mL
1/4 cup grated, peeled cucumber 60 mL
1/4 teaspoon dried dill 2 mL
salt and pepper to taste

Combine ingredients and mix well.


Won Ton wrappers are available at most supermarkets. They are usually kept with the produce, near the Asian vegetables. The ones called for in this recipe are the smaller 3 1/2 -inch square ones. The larger one Won Ton wrappers are really for egg rolls.

Marinated Chicken:

3 tsp. brown sugar
2 tsp. salt
4 cloves garlic, minced
4 tsp. dry sherry
2 tsp. cornstarch
6 tbsp. vegetable oil
1 tsp. soy sauce
1 lb. boneless, skinless chicken breasts (about 3 cutlets), cut into approx. 32 1-
inch squares

In a small bowl combine the brown sugar, salt, garlic, sherry, cornstarch, vegetable oil, and soy sauce. Mix the chicken squares with the marinade; cover and refrigerate for 8 hours or overnight.


1 12-oz. package Won Ton wrappers
2 cups peanut oil

Lay the Won Ton wrappers in a single layer. Place 1 square of the marinated chicken in the center of the Won Ton wrapper. Dab a small amount of marinade on each of the corners. Fold the Won Ton over the chicken by bringing each of the corners to the center of the square, overlapping slightly, like a squared envelope.

Heat the peanut oil in a large skillet until hot. Cook the Won Ton wrapped chicken for about 2 minutes per side, turning once.

Apricot Dipping Sauce:

12 oz. apricot preserves
4 tsp. yellow mustard
4 tbsp. teriyaki sauce

In a small bowl, blend the apricot preserves, mustard and teriyaki sauce. Serve 4 won tons on each plate with the dipping sauce in the center. Makes 8 servings.








 Join one of our Discussion Forums:

Free Recipe Collection Forum

Jewish Recipe Forum


Free Newsletters:

We also publish two newsletters a couple of times a month.
To subscribe, send a blank email to the appropriate email address.
Topica will send you a message asking if you really intended to subscribe
- just click reply - that's it!

Free Recipe Collection Newsletter

Jewish Recipe Collection Newsletter



Click here to add our Web Site to your Favorites List:

Add to Favorites


Search this site powered by FreeFind


Our Favorite Internet Search Engine:


Mail this Page to a Friend


Any problems with this page? 
Send the URL of this page & a description 
of the problem to webmaster.
Thank you!


Back to Spike's & Jamie's Recipe Collection





Barnes & Noble Home Page

Barnes & Noble Music Page



Tired of Geek Speak when 
you have Computer Questions?

The Newbie Club - 
Computer Information for the Rest of Us!



Your Own Domain Name 
- $15 a Year

- Superior Quality Products since 1869



Disclaimer: These web site links are listed as a convenience to our visitors. If you use these links, we take no responsibility and give no guarantees, warranties or representations, implied or otherwise, for the content or accuracy of these third-party sites.

Due to the number of recipes and tips we receive, it is impossible for us to personally test each one and therefore we cannot guarantee its success. Please let us know if you find errors in any of them.

We do not endorse or recommend any recipes, tips, products or services listed in our ezines or on our web pages. You use them and their contents at your own risk and discretion. If you do not agree to these terms, please don't continue to use them. If you do use them, it means you agree to these terms.

Copyright notice - No infringement of any text or graphic copyright is intended. If you own the copyright to any original image or document used for the creation of the graphics or information on this site, please contact the Webmaster with all pertinent info so that proper credit can be given. If you wish to have it removed from the site, it will be replaced ASAP.







Back to Top