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

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Recipes from Spike & Jamie

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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).



1 cup slivered almonds
1/2 cup butter (no substitute)
1/2 cup sugar
1 tablespoon light-colored corn syrup

Line bottom and sides of a 9-inch round baking pan (do not use a glass baking dish) with foil. Butter the foil heavily. Set pan aside.

In a 10-inch skillet combine almonds, butter, sugar, and corn syrup. Cook over medium heat until sugar is melted and mixture turns golden brown, stirring constantly (about 10 minutes).
Quickly spread mixture in the prepared pan. Cool about 15 minutes or until firm. Remove candy by lifting edges of foil. Peel off foil. Cool. Break candy into pieces. Store in a tightly covered container in a cool, dry place for up to 1 week. Makes 3/4 pound candy (twenty servings).


1/4 cup sugar
1/4 stick cinnamon
1 tsp. whole coriander
1 cup orange juice
1/4 Ancho peppers, roasted, stemmed, seeded and cut into thin strips
1 tbsp. cornstarch
1 tbsp. water

Melt sugar in a heavy bottom pot with cinnamon and coriander. Be sure to stir with a metal spoon, as it will burn if you don’t. When thoroughly melted, add OJ. Be careful, as it will splatter.

With spoon, scrape the sugar from the bottom of pot. Add 1/2 of the ancho pepper. Let simmer until all sugar is melted. Strain.

Add the rest of the ancho pepper. Combine cornstarch and water. Add a little at a time to sauce until it thickens. You may not need all of the slurry. When it has thickened, set aside.


1 cup apple butter, preferably w/o sugar
1/2 cup natural style chunky peanut butter
1 tsp vanilla
3/4 cup nonfat powdered milk
3/4 cup whole wheat flour
1/2 tsp salt, if peanut butter has no salt
1/2 tsp cinnamon
1/2 cup raisins

Prepare cookie sheet with oil or lecithin/oil. Preheat oven to 350.

In a large bowl, beat apple butter, peanut butter, and vanilla. Set aside. Stir together in a a med. bowl, powdered milk, flour, salt, cinnamon and raisins. Add dry ingredients to apple butter mixture and mix well.

Drop by teaspoon onto prepared cookie sheet. Flatten with fork dipped in ice water, making a criss-cross pattern on top. Bake at 350 for 10 minutes. Cool.
Refrigerate until well chilled. Serve cold. These freeze well. Makes 32 cookies.


1 1/3 tablespoons sugar
1 tablespoon butter
1 1/3 cups applesauce
2 1/2 teaspoons yeast
2 cups bread flour
1 cup whole wheat flour
1 1/3 teaspoons cinnamon
1 1/3 teaspoons salt

Follow manufacturer's instructions for placing ingredients into bread pan; select bake cycle, and start machine. Makes 8 servings.


30 ml cake flour
30 ml oil or margarine
410g can Nestle Ideal Evaporated Milk
salt and pepper
1 extra-large egg, lightly whisked
280 g asparagus spears
420 g can whole kernel corn, drained
2 extra-large eggs, hard-boiled and chopped (optional)
250 ml grated cheese
100 ml fresh breadcrumbs

Preheat the oven to 180C and butter a fairly deep 20 cm oven dish. Mix the flour and oil in a saucepan and cook for about 1 minute. Add the evaporated milk and stir until smooth. Heat until a thick sauce forms. Season with salt and pepper to taste. Allow to cool slightly and stir in the whisked egg. Add the asparagus, sweet corn kernels and hard-boiled eggs. Spoon into the prepared dish and sprinkle the cheese and breadcrumbs on top. Dot with small knobs of butter and
bake for 20 minutes until golden brown and done. Serves 4-6.


1 pound bacon, cooked until crisp
2 cups Swiss cheese, shredded
8 eggs
2/3 cup Half-and-Half
1/3 cup Parmesan cheese, grated

Line a 13 x 9-inch baking dish with the cooked bacon. Top with Swiss cheese. Carefully, without breaking yolks, place eggs on top of cheese so they are lined up evenly along the dish. Pour half-and-half over eggs and bake for 8 - 10 minutes at 400 degrees. Sprinkle with Parmesan cheese and bake another 8 - 10 minutes at the same temperature. Cut into squares around eggs and serve.


Coarsely grate a head or two of cabbage.

Per head, add:

1/2 cup healthy ketchup
1/4 cup mustard
1 Tbsp sea salt
1 Tbsp black pepper
1/2 cup dark brown sugar (optional)
1/4 cup squeezed lemon
1 Tbsp mustard seed
Dash cayenne pepper
28-oz. can tomatoes (peeled)
1/2 cup vinegar
1 medium onion, chopped
1 green pepper, chopped

Mix well and enjoy. This recipe is great for cook-outs and family get-togethers.


1/4 lb (225 g) bacon, chopped
1 large onion, chopped
2-4 cloves garlic, chopped
2 15-ounce (420 g) cans black beans, rinsed and drained
1 15-ounce (420 g) can diced tomatoes
1 4-ounce (112 g) can diced green chilies
3 Tbsp (45 ml) chili powder
1 Tbsp (15 ml) dried oregano
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
Sour cream for garnish (optional)
Chopped cilantro (coriander) for garnish (optional)

Fry the bacon in a large saucepan over moderate heat until almost crisp, about 10 minutes. Add the onion and garlic and sauté until the onion is tender, about 5 minutes. Add the remaining ingredients and simmer until the mixture has thickened slightly, about 10 minutes. Serve hot or at room temperature garnished with sour cream and/or chopped cilantro if desired. Serves 4 to 6.


2 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 cup sugar
1 egg, beaten
1/2 cup vegetable oil
1 tsp. vanilla extract
2/3 cup mashed bananas
1 cup fresh blueberries
1/2 cup chopped nuts

In a large bowl, combine flour, salt, baking soda and sugar. In a separate bowl, combine egg, oil, and vanilla extract and mix. Add to dry ingredients. Fold in bananas and blueberries and mix well. Add nuts and mix. Pour into a greased loaf pan and cook at 350 degrees about 1 hour. Allow bread to cool before slicing.


1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup walnuts -- chopped
1 cup raisins

Preheat oven to 350F. Cream butter and sugar, add eggs. Mix in dry ingredients, stir in nuts and raisins. Drop by spoonfuls on cookie sheet, bake for 10-12 minutes.

Yield: 2 cups

3 egg yolks, beaten
3 tbsp prepared mustard
10 cloves garlic
2 anchovy filets (optional)
6 capers (optional)
1 1/2 tsp salt
1/2 tsp white pepper
1/2 tsp dried oregano leaves
15 drops Tabasco Sauce
15 drops Worcestershire Sauce
olive oil
5 tbsp white vinegar

Combine all dressing ingredients except olive oil in a blender using low speed. Maintain speed and add olive oil very slowly until mixture thickens and is the consistency of mayonnaise. Add vinegar and blend.

Spoon into a glass jar, cover, refrigerate up to a week, using as needed.

(For Caesar Salad, tear romaine lettuce into bite sized pieces. Toss with dressing then add freshly grated parmesan cheese, croutons and fried bacon bits to taste. Toss and serve. )


1 lb. unpeeled medium-size fresh shrimp
Olive oil-flavored vegetable cooking spray
1 cup chopped onion
1 cup chopped green pepper
1/2 teaspoon dried crushed red pepper
6 cloves garlic, minced
2 (14 1/2 oz) cans Cajun-style stewed tomatoes, undrained
5 cups cooked long grain rice

Peel and de-vein shrimp. Set aside.

Coat nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and next 3 ingredients; sauté until tender. Add tomato. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Add shrimp. Cover and cook 5 minutes or until shrimp turn pink. Serve over rice.


3-tbsp. olive oil
2 each zucchini, cut into 1/8 thick moons
2 each yellow squash cut into 1/8 thick moons
1 cup cooked corn
3 each large tomatoes, large diced
4 cloves minced garlic
2 tbsp. fresh Mexican oregano
Salt and pepper to taste

In a large pan, heat 3 tbsp. of olive oil and add onions. Cook for 30 seconds, then add garlic. Cook 30 seconds and add all other ingredients, Cook until squash is tender. Season with salt and pepper.


nonstick vegetable spray
1 teaspoon cinnamon
1 cup flour
1/8 teaspoon cloves
2 tablespoons wheat germ, toasted
1/8 teaspoon nutmeg
1 1/2 teaspoons baking powder
1 1/3 cup carrots, shredded
1 teaspoon baking soda
1/2 cup raisins, soaked in
hot water
1/2 teaspoon salt
2 eggs
2 teaspoons brown sugar substitute
2 tablespoons vegetable oil

Preheat oven to 350 F. Spray muffin tins. (OR spray paper muffin cups - low fat muffins tend to stick.)

Combine dry ingredients in a large bowl. Stir in carrots and drained raisins. Makes 12 servings. Beat eggs with oil. Stir into flour mixture. Divide batter evenly among 12 tins. Bake for 30-35 minutes or until toothpick inserted in center of muffin comes out clean.


1 (14 ounce) package uncooked fusilli pasta
2 cups cubed cooked chicken
1 cup chopped cucumber (about 1 small)
1 cup chopped yellow or red bell pepper (about 1 medium)
1 cup chopped tomato (about 1 large)
3/4 cup spicy eight-vegetable juice
1/4 cup lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
1 clove garlic -- finely chopped

Cook pasta as directed on package; drain. Mix pasta and remaining ingredients. Serve immediately. Yield: 6 servings.

(Cooking School of the Rockies, Boulder, CO)
From Chef/Instructor Sue Dubach
Serves 6

3 tbsp. of vegetable or olive oil
1 small onion
1 large garlic clove, chopped
3 tbsp. flour
2 tsp. toasted, crushed cumin seeds
Salt and pepper
8 cups chicken stock or veggie stock
1 cup roasted, peeled green chilies or 12 ounces canned green chilies
(poblanos, Anaheim or an assortment of your favorite chilies)
3 tsp. oregano
4-6 tomatoes
2 pounds of cooked chicken, deboned and chopped in bite-sized

Heat the oil in a soup pot over medium heat. Add the onions and garlic. Cover and cook over low heat with the lid on for about 10 minutes, to sweat the onions and garlic. Turn the heat to medium and stir in the flour, cumin black pepper and cook until the flour has a nutty smell or until lightly browned. Remove from the heat and slowly add in the stock, stirring occasionally to prevent lumps. Add the remaining ingredients except for the chicken. Bring to a boil and turn to a simmer and cook for 30-45 minutes on low heat.

Add the chopped chicken and cook until the chicken is warmed thoroughly.
Balance the seasonings. If the soup becomes too thick, thin with additional stock.
This soup will freeze well and can be reduced to use as a sauce.


3 eggs
1 cup sugar
1/3 cup water
1 tsp. coffee-flavored liqueur
3/4 cup all-purpose flour
1/4 cup cocoa
1 tsp. baking powder
1/4 tsp. salt Cocoa
2 Tbsp coffee-flavored liqueur (Kahlua)
Cinnamon Whipped Cream

Preheat oven to 375°F. Line 15 1/2 x 10 1/2-inch jellyroll pan with aluminum foil or wax paper; grease generously. Beat eggs in small mixer bowl on high speed until thick and lemon colored, about 5 minutes; pour into large mixer bowl. Gradually beat in sugar. Beat in water and 1 teaspoon liqueur on low speed. Gradually add flour, 1/4 cup cocoa, the baking powder and salt, beating just until batter is smooth. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Immediately loosen cake from edges of pan; invert on towel sprinkled generously with cocoa. Carefully remove toil. Trim off stiff edges of cake if necessary.

While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.

Unroll cake; remove towel. Sprinkle 2 tablespoons liqueur over cake. Spread with Cinnamon Whipped Cream; roll up. Sprinkle with cocoa if desired. Refrigerate until serving time.

Cinnamon Whipped Cream
1 cup chilled whipping cream
3 Tbsp confectioners' sugar
1 Tbsp coffee-flavored liqueur
1 tsp. ground cinnamon

Beat all ingredients in chilled bowl until stiff.


1 (3 1/2 ounce) package almond paste
1 1/2 cups half-and-half
4 (1 ounce) squares semisweet chocolate -- coarsely chopped
4 ounces white chocolate (vanilla-flavored candy coating) -- coarsely chopped 4 eggs -- slightly beaten
2 tablespoons brandy OR 2 teaspoons brandy extract
Chocolate Glaze -- (recipe follows)

Chocolate Glaze
1 cup semisweet chocolate chips
1/4 cup margarine or butter
2 tablespoons corn syrup

Line loaf pan, 8 1/2 × 4 1/2 × 2 1/2 inches, with aluminum foil, leaving about 2 inches overhanging sides. Roll almond paste between 2 sheets waxed paper into rectangle, 8 × 4 inches; cover with plastic wrap and set aside.

Heat oven to 350F. Heat half-and-half, semisweet chocolate and white chocolate over low heat, stirring constantly, until chocolates are melted and mixture is smooth; cool slightly. Gradually stir eggs and brandy into chocolate mixture. Pour into lined pan. Place pan in pan of very hot water (1 inch deep) in oven.

Bake until knife inserted halfway between edge and center comes out clean,
40 to 50 minutes. Remove from water. Remove waxed paper from almond paste
and immediately place on hot terrine; cool 1 hour. Cover and refrigerate at least
6 hours but no longer than 24 hours.

Reserve Chocolate Glaze; reserve 1/4 cup. Remove terrine from pan by
inverting on serving plate. Carefully remove foil. Spread remaining glaze evenly and smoothly over sides and top of terrine.

Stir 1 to 2 tablespoons powdered sugar into reserved chocolate glaze until smooth and of desired consistency. Place in decorating bag with small writing tip or small sturdy plastic storage bag. (If using plastic bag, cut ff very small corner of bag, about 1/8 inch in diameter.) Write Terrine on top and decorate around edges of top with remaining chocolate. To serve, cut into 8 slices, about 1 inch each; cut slices into halves. Refrigerate any remaining terrine. Yield: 16 servings.

Chocolate Glaze:
Heat chocolate chips, margarine and corn syrup over low heat, stirring constantly, until chocolate is melted; cool.


1 cup sour cream
1 bunch cilantro, chopped
Juice of 4 limes
4 stalks of green onions, green part only
Salt and pepper to taste.

Combine all ingredients in a blender and purée until mixed, then strain. Color should be green.


1 cup/250ml sherry
several leaves mint, torn in pieces
1 cinnamon stick 3"/7.5cm long, smashed in pieces with a mallet
(do not use ground cinnamon; the results will be muddy)
2 cantaloupe, cut open, seeds discarded, flesh chopped into chunks
mint leaves to garnish
a dollop of unsweetened whipped cream to garnish

Pour the sherry into a glass or pottery container. Add the broken cinnamon and torn mint. Cover tightly and refrigerate several hours or overnight. Strain sherry through several layers of cheesecloth into food processor or blender jar. Discard cinnamon and mint. Add melon, in batches if necessary, and whiz until smooth. Chill at least an hour before serving to allow flavors to marry. Serve in soup plates garnished with fresh mint leaves and a dollop of unsweetened whipped
cream. Serves 4-6.


1 cup (228 g) plain nonfat yogurt
2 medium cucumbers, peeled, seeded, and finely chopped
1 tablespoon fresh lemon juice
1 teaspoon white wine vinegar
1 teaspoon prepared horseradish
1 teaspoon Dijon mustard
1/2 teaspoon capers, drained
freshly ground pepper

Drain the yogurt in a colander lined with cheesecloth or a paper coffee filter. Discard the whey. Stir in the cucumber, lemon juice, vinegar, horseradish, Dijon, capers, and pepper to taste. Serve cold over cooked fish. Makes 6 servings.


2 eggs, well beaten
1 cup light brown sugar
1/2 cup buttermilk
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1/4 tsp allspice
1 cup cooked wild plums, mashed, pits removed (may substitute fresh cooked
or canned plums)
1 cup chopped pecans or hazelnuts
Powdered sugar to sift over baked plum bars

Preheat oven to 325F. Spray a 13x9-inch baking dish or pan.

In a medium mixing bowl, cream well together the beaten eggs with the brown
sugar, buttermilk and vanilla. Add the flour, salt, and allspice, beating well together, then stir in the cooked plums and chopped pecans. Pour this batter into the prepared baking dish; spread evenly. Bake 35 to 40 minutes, until golden.

Remove and cool completely on wire rack. Cut into about 30 bars and dust
well with fine sifted powdered sugar, if desired. Yield: 30 servings.

Serves: 8

2 lb. red potatoes, cooked, diced
3 cups diced cooked ham (about 1 lb.)
1 pt. cherry tomatoes, quartered
3 green onions, chopped
1/3 cup GREY POUPON Dijon Mustard
1/3 cup KRAFT Mayo Real Mayonnaise
2 Tbsp. white wine vinegar

Mix potatoes, ham, tomatoes and green onions in large bowl; set aside.

Mix mustard, mayo and vinegar in small bowl. Stir into potato mixture, tossing to coat well. Cover. Refrigerate at least 2 hours to blend flavors.


4 and 1/2 cups water
2 tsp. salt
1 and 1/2 cup uncooked grits
8 oz. cheddar cheese, shredded
2 cloves garlic, minced
6 oz. butter
3 eggs, well-beaten
3 Tbsp. Worcestershire sauce
Salt and pepper to taste

Boil water and add grits. Bring to boil again then reduce heat and cook for 25 minutes. Add all remaining ingredients except paprika. Stir until everything is nice and melted. Pour into 13 x 9-inch dish and sprinkle paprika on top. Bake at 350 degrees for one hour.


2 center stalks of celery, sliced -- leaves left whole
1 tablespoon poulet gold or fish stock (clam juice)
2 teaspoons butter – sweet (unsalted)
1 teaspoon green peppercorns in brine -- drained
1 3/8 teaspoons kosher salt
1 6-ounce fillet of sole -- cut in strips
1 1/4 teaspoons lemon juice -- fresh
1/4 teaspoon celery seed

Place sliced celery, broth, butter, peppercorns, and salt on a dinner plate. Cover with microwave plastic wrap. Cook at 100% for 2 minutes.

Remove from oven. Uncover and scatter celery leaves over mixture. Place fish evenly spaced, on top of celery. Sprinkle with lemon juice and celery seeds. Cover tightly with plastic wrap. Cook at 100% for 1 minute. (if using a small oven, cook for 2 minutes.) Makes 1 serving.

To Serve . .Double ingredients. Divide ingredients equally between 2 plates. Proceed as for single serving, heating broth mixture simultaneously, using a rack for 4 minutes. Cook fish as in step 2 for 2 minutes.


1 cup 5-grain cereal
1 1/2 cups nonfat buttermilk
2 egg whites, beaten
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 cups unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Stir together cereal and buttermilk and let stand 5 minutes. Add egg whites,
sugar and vegetable oil, mixing well. Combine the rest of the ingredients in a
large bowl, stirring well. Add to cereal mixture and stir until dry ingredients are
moistened. Spoon batter into an 8 1/2 x 4 1/2 x 3-inch loaf pan that has been
sprayed with a vegetable cooking spray. Bake at 350 degrees for 45 to 50 minutes; a wooden pick inserted in center should come out clean. Cool 10 minutes in pan before removing. Makes 15 servings.

From Swanson Creative Cooking:
No other fruit has added a word to our language that is synonymous with sweetness, fairness and excellence! “Things are pretty peachy.” “She has a peaches and cream complexion.” “He’s a peach to work with.” Summer brings Mother Nature’s perfectly ripe peaches for us to enjoy in a variety of ways:

* Peel and dice peaches; stir together with minced hot chili (like jalapeno or Serrano), minced onion, a squeeze of lime or lemon and a pinch of salt to serve with grilled fish, meat or poultry.

* Slice fresh peaches to serve with pancakes and breakfast sausage links.

* Dice fresh peaches; toss with lemon juice, sugar and a pinch of salt to serve atop shortbread, pound cake or angel food cake.

* Add sliced peaches to a spinach salad with red onion and a mustard vinaigrette dressing.

* Serve a perfectly ripe peach sliced, seasoned with a pinch of salt and drizzled with a little balsamic vinegar.

* Blend ripe peeled peaches with vanilla ice cream, a pinch of nutmeg and a few drops of almond extract for a peachy shake.

* Always serve fresh peaches at room temperature—they are much sweeter and more flavorful than straight from the refrigerator.


1-1 1/2 lbs (450-675 g) raw shrimp, peeled and deveined
2-4 cloves garlic, finely chopped
3 Tbsp (45 ml) soy sauce
1 Tbsp (15 ml) grated or finely chopped fresh ginger
1 Tbsp (15 ml) sesame oil
1/2 tsp (2 ml) red pepper flakes, or to taste
2 tsp (10 ml) cornstarch (cornflour)
1/2 cup (125 ml) chicken stock
1/4 cup (60 ml) rice vinegar
1 tsp (5 ml) sugar
4-6 scallions (spring onions), chopped
1 cup (250 ml) snow peas (mange-touts)
Cooked white rice

Combine the shrimp, garlic, soy sauce, ginger, sesame oil, and red pepper flakes in a bowl and toss to coat the shrimp. Let stand at room temperature for 15 to 30 minutes. In a separate bowl, stir together the cornstarch, chicken stock, vinegar, and sugar. Heat a large skillet or wok over high heat and sauté the shrimp mixture, scallions, and snow peas until the shrimp turn pink and are almost cooked through, about 3 minutes. Stir in the cornstarch mixture and cook, stirring constantly, until the sauce has thickened, about 1 minute. Serve with rice. Serves 4 to 6.

Makes 8 servings

1 package (20 oz.) fresh cheese-filled tortellini
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1 pound baby spinach leaves, rinsed and crisped
1 cup crumbled feta cheese (about 6 oz.)
1/2 cup slivered red onion
6 hard-cooked large eggs, peeled and quartered

In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add tortellini and cook, stirring occasionally, until tender to bite, 3 to 5 minutes. Drain. In a large bowl, combine olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Add cooked tortellini and mix to coat. Cover and chill at least 2 hours or up to 1 day. Add spinach, feta cheese, and onion to tortellini and mix gently. Mound salad on a platter and arrange egg quarters around the edge.


4- 8oz Duck Breast
2 cups cooked wild rice
Salt and pepper
Poblano-Cheddar Sweet Potatoes (recipe below)
Huckleberry-Amaretto Sauce (recipe below)
Sliced almonds, oven roasted
Fresh Cilantro, for garnish

Season duck breasts. Sear, skin side down in a hot sauté pan until fat is rendered. Turn over and sear meat. Put in a pre-heated 375 degree oven and cook until medium rare, about 10-15 minutes.

Slice breast into thin strips. Put a scoop of potatoes in the center of a plate. Fan duck across potatoes. Pour sauce around duck. Sprinkle with roasted sliced almonds. Serve with side of your favorite veggies and a sprig of cilantro as garnish.


2 cups homemade chicken stock + 1 cup water (or use 3 cups water instead)
1 cup half-and-half
2 teaspoons salt
1 cup white grits (preferably stone-ground, definitely not instant)
5 eggs, separated
1 cups white or yellow sharp cheddar, grated
1/2 cup goat cheese
1/4 cup roasted garlic puree or 1 tablespoon minced fresh garlic
3/4 cup roasted poblanos, seeded and diced
1/4 cup roasted red bell peppers, seeded and diced
2 jalapenos, minced
4 tablespoons unsalted butter
salt and pepper to taste
1/2 cup cilantro, chopped

Butter a 2-quart casserole or soufflé dish.

In a 3-quart, heavy-bottomed saucepan, bring the stock, water, half-and-half and salt to a boil. Stir in the grits, reduce the heat to medium and cook, stirring often, until thick, smooth and creamy (the consistency of polenta).

Beat the egg yolks, temper with a spoonful of hot grits and then stir into the grits. Stir in the cheddar cheese, garlic purée, goat cheese, poblanos, red bells, jalapenos and butter, and season with salt and pepper to taste. Cool at room temperature.

An hour before serving, preheat oven to 375 degrees. In a stainless steel bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites and cilantro into the grits mixture and spoon into the buttered soufflé dish.

Bake 30 to 40 minutes, until the grits are set. (If the surface appears to be browning too much, cover with foil until set.) Serve immediately.


1 guava, skinned, seeded and puréed
1/4 cup honey
1 cup sour cream
A pinch of white pepper and salt

Combine all ingredients in a bowl and mix until incorporated.


1 tbsp. sugar
6 tbsp. butter, split
2 cups red wine
2 cups Orange Juice
2 tbsp. fresh huckleberries, blueberries would work as a substitute
2 cups Brown Jus or stock (duck or a dark chicken)
1/3 cup Amaretto
1 tbsp. mustard
Salt and pepper

In a saucepan caramelize sugar and half of the butter. Add red wine, Orange Juice and huckleberries. Reduce by 2/3. Add Jus (stock) and reduce by 1/3. Add Amaretto and mustard.

Swirl in butter until melted. Season with salt and pepper.

5 ounces (140 g) porcini or cultivated mushrooms, cleaned
3 tablespoons dry white wine
1/4 cup (40 g) minced red onion
1 tablespoon minced flat-leaf parsley
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon tomato paste
pinch crushed dried thyme
1/3 cup (78 ml) canned beef broth

In a medium nonstick skillet, combine the mushrooms, wine, red onion, parsley,
garlic, and lemon juice. Sauté over medium heat, stirring occasionally, until mushrooms and red onion are very soft and all liquid has evaporated, about 8 to 10 minutes. Stir in tomato paste, thyme, and beef broth. Heat through. Serve
over fish.


1 can (14 oz.) Chicken Broth (1 3/4 cups)
3 tbsp. lemon juice
1 tsp. dried basil leaves, crush
1 tsp. dried thyme leaves, crushed
1/8 tsp. pepper
4 bone-in chicken breast halves, skin removed

Mix broth, lemon juice, basil, thyme and pepper.

Grill or broil chicken 35 min. or until done, turning and brushing often with broth mixture. Discard remaining broth mixture. Serves 4.


1/4 cup chopped fresh parsley, divided
1/2 teaspoon grated lemon peel
6 cups (about 1-1/2 pounds) cauliflower florets
1 tablespoon reduced-fat margarine
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese

Place 1 tablespoon parsley, lemon peel and about 1 inch of water in large sauce-pan. Place cauliflower in steamer basket and place in saucepan. Bring water to a boil over medium heat. Cover and steam 14 to 16 minutes or until cauliflower is crisp-tender. Remove to large bowl; keep warm. Reserve 1/2 cup hot liquid.

Heat margarine in small saucepan over medium heat. Add garlic; cook and stir 2 to 3 minutes or until soft. Stir in lemon juice and reserved liquid. Spoon lemon sauce over cauliflower. Sprinkle with remaining 3 tablespoons parsley and cheese before serving. Garnish with lemon slices, if desired. Makes 6 servings.


2 Tbsp plain gelatin
1/4 cup warm water
3 cups fresh mango pulp or canned mangoes, drained
2 cups cream
1/2 cup sour cream
1/2 cup Mexican lime juice
Honey, to taste

Dissolve gelatin in warm water and cook over low heat until clear. Put into a blender with mangoes, cream, sour cream and lime juice. Blend until smooth and add honey to taste. Pour into a serving bowl or 6 dessert dishes, then chill.


Royal Icing

This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.

3 Tablespoons Wilton Meringue Powder
1 lb. (4 cups) confectioners' sugar
6 Tablespoons warm water (less if you want stiffer icing)

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups.

NOTE: Keep all utensils completely grease-free for proper icing consistency.

Fluffy Boiled Icing


3 Tablespoons meringue powder
1/2 cup cold water


2 cups granulated sugar
1/4 cup corn syrup
1/2 cup water

Beat meringue powder and cold water until stiff, about 4 minutes. In microwave safe bowl stir sugar, corn syrup and water. In microwave bring syrup mixture to a boil (approx. 5 minutes). Remove, let mixture cool slightly (1-2 minutes). Then slowly add syrup to meringue mixture. Beat on high for 4 minutes. Makes 8 cups

For top of range: Mix sugar, corn syrup and water in 2 qt. saucepan. Bring to boil; cool slightly and follow directions above.

Snow White Buttercream Icing

This buttercream icing has an ideal consistency for frosting cakes. It is usually not necessary to thin this icing for frosting cakes. Do so accordingly if you prefer a thinner consistency for spreading. It has a firm quality, making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry any decorations for 24 hours.
2/3 cup water
4 Tablespoons Meringue Powder
12 cups sifted confectioners' sugar
1-1/4 cups shortening
3/4 teaspoon salt
1 teaspoon No Color Almond Extract
1 teaspoon Clear Vanilla Extract
1 teaspoon No Color Butter Flavor

Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Makes 7 cups of icing. (Recipe may be doubled or cut in half; however, if cut in half, yield is only 2-1/2 cups)

Egg White Substitute
Can be used as an egg white substitute in baking.

2 tsp. Meringue + 2 Tbsp. Water = 1 Egg White

Ideal for making meringue shells or for replacing egg white meringue in your favorite recipe.

1 Tablespoon Meringue Powder
1/4 cup cold water
6 Tablespoons plus 2 teaspoons granulated sugar
1/2 teaspoon flavoring (optional)

In a large bowl, combine meringue powder, water and 3 Tablespoons plus 1 teaspoon of the sugar. Whip at high speed for 5 minutes. Gradually add rest of sugar and continue whipping at high speed for 5 minutes until meringue is stiff and dry. Recipe makes 3 cups.

Meringue can be used in the following ways:

Meringue shells (baked at 225°F for 45-50 minutes or until dry and light brown around the edges.)

Meringue topping for pies -- Spread over cooled filling. Meringue should cover filling completely, and touch crust. Bake in preheated oven 375°F oven for 7-10 minutes or until browned. Covers one 9 in. pie.

Baked Alaska (baked under a 500°F broiler or in a 500°F oven until meringue is browned)

Meringue cookies (baked at 275°F on a cookie sheet for 55-60 minutes.)

Filling for cream horns (1/2 teaspoon flavoring may be added per two cups meringue.)

This meringue powder is available in the baking goods section of your super-market. It is certified Kosher.


2 (6-inch) corn tortillas; cut into 20 1/4-inch strips
1/2 teaspoon vegetable oil
1/2 cup uncooked long-grain rice; divided
1 lb lean ground turkey meat
1 tablespoon dried parsley flakes
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
cooking spray
1/2 cup onion; chopped
1/2 cup celery; thinly sliced
1/4 cup carrot; thinly sliced
1 clove garlic; minced
2/3 cup salsa
1/2 cup water
2 (10 1/2 oz.) cans low-sodium chicken broth
1/2 cup frozen whole-kernel corn
1/2 cup reduced-fat Monterey Jack cheese; shredded

Preheat oven to 400 degrees. Combine tortilla strips and oil; toss well to coat. Arrange in a single layer on a jellyroll pan; bake for 10 minutes or until crisp and brown, stirring once. Set aside. Combine 1/4 cup rice, ground turkey, parsley flakes, oregano, salt and pepper in a bowl; shape mixture into 24 (1-inch) meatballs. Place on a broiler pan; bake in oven at 400 degrees for 10 minutes. Place a large Dutch oven coated with cooking spray over medium-high heat. Add onion, celery and carrot; sauté 4 minutes. Add garlic; sauté 1 minute. Add salsa, water and broth; bring to a boil. Add 1/4 cup rice and meatballs; cover, reduce heat and simmer 20 minutes or until rice is tender and meatballs are done. Stir in
corn; cook 1 minute or until thoroughly heated. Spoon into bowls; sprinkle with cheese and tortilla strips. Yields 4 servings

Serving Size : 4

1/2 teaspoon chili powder (1/2 to 1 teaspoon)
1/4 teaspoon salt
1/4 teaspoon pepper
4 skinless boneless chicken breast halves (about 1 pound)
1 tablespoon vegetable oil
1 cup frozen (thawed) corn OR 1 cup canned (drained) whole kernel corn
1/3 cup chunky salsa
2 tablespoons chopped fresh cilantro
1 large tomato -- chopped (about 1 cup)
1 (15 ounce) can black beans -- rinsed and drained

Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 10 minutes or until brown on both sides. Stir in remaining ingredients. Heat to boiling; reduce heat Cover and simmer 3 to 5 minutes or until liquid from chicken is no longer pink when centers of thickest pieces are cut, and vegetables are heated through.


1-1/2 cups quick-cooking oats
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup reduced-calorie stick margarine
1/3 cup light brown sugar, packed to measure
4 packets (or 1-1/4 teaspoons bulk) Sweet'N Low
2 egg whites
1 teaspoon vanilla extract
1/3 cup raisins

1. Preheat the oven to 375°F. In a medium bowl, combine the oats, flour, cinnamon, baking powder, ginger and salt; set aside. In a large bowl, mix the margarine, sugar, Sweet'N Low, egg whites and vanilla with an electric beater. Stir in the dry ingredients until well blended. Add the raisins.

Spray cookie sheets with nonstick cooking spray. Drop the dough by rounded teaspoons onto cookie sheets. Bake 8 to 10 minutes, or until lightly browned. Cool on a wire rack. Makes 3 dozen cookies or 18 servings.


8 large carrots
1 cup prunes
2 cups orange juice
1/3 cup white sugar
4 tablespoons butter, melted
1 teaspoon grated lemon zest
1/2 teaspoon grated fresh
ginger root

Place carrot and prunes in a pot. Cover the vegetables with orange juice. Bring the mixture to a boil, let boil 10 minutes. Stir in sugar and butter. Simmer gently for 1 hour or until the liquid is almost absorbed. Sprinkle with lemon zest and ginger and let simmer another 5 minutes. Makes 6 servings.


1/2 cup butter
1 cup light brown sugar
1 egg
1 1/2 tsp grated orange peel
1/4 cup orange juice
1 cup flour
1/2 tsp baking powder
1/2 tsp soda
1/4 tsp salt
1/4 tsp nutmeg
2 cup oats

In large bowl of mixer, cream butter and sugar until fluffy. Beat in egg, orange peel and juice. Gradually beat in flour, baking powder, soda, salt and nutmeg cookie sheets. Bake in 350 degrees oven until golden around edges.


1 6-oz. can frozen orange juice concentrate
1 6-oz. can frozen lemonade concentrate
1 6-oz. can frozen pineapple juice concentrate
1/2 cup water
2 quarts ginger ale
Orange slices
Strawberry slices

Combine juices and water until mixed and smooth. Just before serving add ginger ale and garnish with orange slices and fresh strawberry slices. Makes about 24 punch cups.


Hoja Santa is an herb that grows wild in Texas and in Mexico. The flavor could be described as root beer flavor with a bit of sassafras. It looks like a large leaf, soft to the touch.

4 each 4oz pieces of Orange roughy, cut into a square
4 large Hoja Santa leaves
Salt and Pepper
Guava Sour Cream (recipe supra)
Ancho-Orange Glaze (recipe supra)
1 tbsp. each red, green and yellow bell pepper, for garnish

Season fish with salt and pepper. Sear it in a frying pan and flip and cook until done.

Get a pot of boiling water and steep leaves in it for about 30 seconds, or until they turn bright green. Do this one at a time and be careful as they tear easily.

Place leaves flat on a table. Smear 1 tbsp. of Guava Sour cream on top of orange roughy. Place fish, topside down, in the middle of the leaf. Wrap leaf around fish and turn over.

If needed, warm in a hot oven for 1-2 minutes. Place on top of some cooked wild rice and put Ancho-Orange Glaze around the plate.

Sprinkle a little three-colored bell pepper dice around plate for garnish.

(Bread Salad)

3 cups day-old Italian bread torn into bite-size pieces or cut into 1-inch cubes
1 pound tomatoes, seeded and coarsely chopped
1/2 of a medium red onion, cut into thin wedges and separated
1/2 of a small cucumber, peeled and cut into chunks
1/4 cup snipped fresh basil
2 tablespoons snipped fresh parsley
2 cloves garlic, minced
2 tablespoons red or white wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Torn mixed greens (about 4 cups)

In a large mixing bowl combine bread cubes, chopped tomatoes, onion, cucumber, basil, parsley, and minced garlic.

For dressing, in a glass measure stir together vinegar, olive oil, salt, and pepper; spoon over salad. Toss gently to coat. Let stand for 15 minutes to allow the flavors to blend. Serve over torn greens. Makes 4 side-dish servings.


1 lb. ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 garlic clove, minced
1 6 oz. can tomato paste
1/2 cup water
1 tsp salt
1/2 tsp oregano
2 cups (4 oz.) noodles, cooked & drained
1/2 cup Miracle Whip salad dressing
3/4 cup grated parmesan cheese, divided
2 eggs, beaten

Brown & drain meat. Add onion, green pepper and garlic--cook until tender. Stir in tomato paste, water, and seasonings. Cover & simmer 15 minutes. Combine salad dressing, 1/2 cup cheese, and eggs. Toss lightly to mix. Layer noodles, salad dressing mixture and meat mixture in 10 x 6 baking dish. Top with remaining cheese. Bake for 25 minutes at 350°. Serves 6.


8 oz. Mostaccioli, Rigatoni or other medium pasta shape, uncooked
1 pound boneless, skinless chicken breasts, cooked
1/8 tsp. cayenne pepper
2 bunches scallions, cut in 1-inch diagonals
1 1/2 cups pineapple juice
1 tbsp. grated fresh ginger
1 tbsp. honey
1 tbsp. lemon juice
1 tbsp. butter or margarine
1 tbsp. chopped cilantro
1 can mandarin oranges, drained

Preheat oven to 350-o F. Brush chicken with oil and season with cayenne pepper. Bake until cooked through, about 30 minutes. During the last 2 to 3 minutes, place the scallions in the pan. Remove from oven, cool slightly and cut the chicken into bite-sized pieces. Reserve the scallions. Prepare pasta according to package directions.

While pasta is cooking, combine pineapple juice, ginger and honey in a small saucepan. Bring to a boil over medium-high heat and cook until reduced by half, about 20 minutes. Add lemon juice. Remove from heat and whisk in the butter or margarine. Toss together the pasta, chicken, scallions, mandarin oranges and sauce. Garnish with cilantro and serve. Makes 4 servings.


2 small red onions, peeled and sliced 1/8 inch thick
1/2 tsp. course grind pepper
1/2 tsp. cumin
2 tsp. fresh Mexican oregano (or 1 tsp. dry oregano)
4 cloves of minced garlic
1/2 tsp. salt
1/3 cup apple cider vinegar
1/3 cup rice vinegar

Combine all ingredients in a glass bowl. Cover and put in fridge for about 2 days. They will turn bright pink and have a crunchy texture.


2 large sweet potatoes
2 large Yukon gold potatoes
2 poblanos, roasted, peeled and seeded and chopped
1/2 cup shredded cheddar cheese
1/2 cup milk
1/2 stick butter, unsalted
Salt and pepper

Peel potatoes and boil in water until done. Drain and put into mixing bowl. Mash potatoes with milk and butter. Season with salt and pepper. Then fold in poblanos and cheese. Serve with Grilled Duck, supra.


For barbecue sauce
6 tablespoons cider vinegar
2 tablespoons sugar
2 tablespoons ketchup
1 1/2 tablespoons molasses (regular or robust; not blackstrap)
1 tablespoon minced garlic
1 tablespoon minced fresh serrano or other small hot green chili (1 or 2),
including seeds
1/2 tablespoon minced peeled fresh ginger
1/2 teaspoon salt

For pork
1 (1-lb) pork tenderloin, trimmed
1/4 teaspoon salt

Special equipment: about 30 (8-inch) wooden skewers, soaked in water for 30 minutes

Make barbecue sauce:
Stir together all sauce ingredients in a 1- to 1 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1/2 cup, about 3 minutes. Transfer sauce to a medium bowl and cool to room temperature.

Prepare and grill pork kebabs:
Put tenderloin on a cutting board. Starting about 5 inches from narrow end of tenderloin and holding a large sharp knife at a 30-degree angle to cutting board, cut a thin slice (1/8 to 1/4 inch thick) from tenderloin, slicing diagonally toward narrow end and cutting through to cutting board. Continue to cut thin slices from tenderloin following same diagonal, starting each consecutive slice closer to wide end. (You will have about 12 slices. Cut any slices more than 2 inches wide in half lengthwise.)

Thread 2 skewers, 1 at a time and 1/2 to 1 inch apart, lengthwise through each slice of pork and transfer to a tray lined with plastic wrap.

If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.

Sprinkle pork slices with salt and brush both sides with barbecue sauce, then grill on oiled grill rack, uncovered, turning over once, until just cooked through, 2 to 3 minutes total. Discard any leftover sauce.

notes: Barbecue sauce can be made 6 hours ahead and chilled, covered.

Kebabs can be prepared 6 hours before grilling (without salt or sauce) and chilled, covered with plastic wrap.

If you aren't able to grill outdoors, cook kebabs in a hot oiled well-seasoned ridged grill pan over moderately high heat. Makes 4 servings.


For the hot water pastry:
4 cups/350g flour
1/2 tsp./2.5g salt
4 oz./120g lard or suet (shortening)
1/2 cup/100ml water
egg wash (1 egg yolk beaten with 1 Tbsp./15ml milk or water)

Warm up a mixing bowl and stir the flour and salt together in it.

Melt the shortening in a saucepan; when it is melted add the water and bring it to a boil. Pour it into the flour, mix then knead until smooth. Place under a damp linen towel in a warm place. Do not allow it to cool; it gets hard to work with if it does.

For the filling:
12 oz./750g lean pork cubes
4 leaves sage, finely minced
several sprigs parsley, minced
1 small yellow onion, finely minced
a few gratings fresh nutmeg
a few grindings black pepper
1 tsp./5g salt

1 lb./450g fresh pork bones
1 tsp./5g salt
4 whole black peppercorns
1 bay leaf, bruised

1 envelope gelatin

Toss together the pork, sage, parsley, onion, nutmeg, pepper and salt and refrigerate, covered, for at least two hours to allow the flavors to marry. You may prepare this in advance and keep it covered and refrigerated for up to two days.

Put the bones, salt and bay leaf in a pot and cover with water. Cover and simmer for two hours, adding water as needed to just barely cover the bones. At the end of two hours, pour a spoonful of the broth onto a chilled plate to see if it gels firmly. If it does not, simmer another hour or so. Alternatively, you could simply add an envelope of gelatin before using the broth.

Strain the broth through several layers of cheesecloth into a Pyrex pitcher and set aside. Preheat the oven to 350 F/180 C/gas 4.

Break 1/4 of the pastry off and set it back under the damp linen towel. Knead the larger portion briefly then roll it out. You want it to form a pastry shell about seven inches in diameter and six to seven inches deep. You can form this by hand, shape it around a deep cake pan (the kind used for the tiers of wedding cakes, not an ordinary layer cake pan) or press it inside a spring-form pan. Have some overhang left to seal the top with.

Fill the crust with pork mixture.

Make the egg wash. Beat 1 egg yolk with 1 Tbsp./15ml milk or water. Freeze the white for another use.

Roll out the remaining quarter of dough to form a lid. Cut a hole about 1cm or 1/2" in diameter in the center. Place over the pie. Brush some of the egg wash on the edges to help seal them together. Crimp the edge of the pie prettily with your fingers. Brush the top of the pie with additional egg wash.

Roll out some of the pastry trimmings and cut leaves or other designs to decorate the top of the pie. Place the decorations on the top and paint with more of the egg wash.

If you have formed the pie by hand or around a cake pan (and removed the pan), place the pie on a baking sheet and put it in the oven. Or just put the pie in the spring-form pan in the oven.

Bake 2 to 2 1/2 hours, until nicely browned.

When the pie is cool, soften the gelatin in the pork bone broth, then put it on the stove to dissolve as it comes to a boil. Use a funnel inserted in the center hole in the pie to pour in the hot broth. Do not be in a hurry to complete this step before the pie has cooled. If the crust is still hot, the broth will leak through. You may need to let it sit a few times to allow the broth to settle into the interstices
of the filling before adding more.

Refrigerate to allow the inside to gel well. Serve cold or at room temperature. Serves 4-6.

(Spike thinks this one looks pretty fancy! We could probably use chicken.)

1 cup shredded sharp cheddar cheese
1 cup shredded Pepperjack cheese
1 cup shredded Monterey Jack cheese
6 quail, boneless, breast only
1 cup southwestern sugar cure rub (recipe follows)
8 corn tortillas
vegetable oil
3 serrano peppers, minced
3 tbsp. fine diced sweet onion
1 tbsp. minced garlic
3 cups cooked black beans, puréed
1/2 cup queso anejo cheese, crumbled
Pickled onions (recipe, supra)
1 bunch cilantro, chopped
3 Avocados, diced and tossed with: Juice of 2 limes and salt
3 tomatoes, fresh, medium diced
1 red bell pepper, chopped fine
Cilantro crema (recipe, supra)

Combine the first three ingredients in a bowl.

Rub quail with the Southwestern Rub. Let it sit in a fridge for about 1 hour.

Fry tortillas in 2 cups veggie oil in a shallow pan. Turn tortillas to make sure both sides are fried evenly. They should be crisp and somewhat brittle.

Remove from oil and set on a plate with a paper towel and use another paper towel to pat dry the excess oil.

Take quail out of fridge and cut into small cubes. With 2 tbsp. of vegetable oil, sauté serranos, onions and garlic until onions are translucent, then add quail and cook until done, when all pink is gone.

Season with salt. (Note: I like my quail medium rare, so I just sear it in a pan until it reaches a medium rare stage, about 2-3 minutes. I believe you maximize the flavor of the quail this way.)

Spread black bean purée evenly across tortillas. Put chopped quail mixture on top. Then generously sprinkle the mixed cheeses (not the queso anejo) on all nachos.

Put nachos on a baking pan and put in an oven pre-heated to 400 degrees. Bake for about 5-6 minutes, or until cheese has melted.

Pull nachos from oven and cut each tortilla into 4 pieces, each guest receiving 8 pieces. Top with queso anejedo, pickled onions, cilantro, avocado, tomato, red peppers and crema.


1 large red onion, peeled
2 teaspoons dark brown sugar
1/4 cup (60 ml) dry red wine
1/4 cup (60 ml) red wine vinegar

Thinly slice the onion and separate into rings. In a medium sauté pan, cook the onion with the brown sugar and red wine over medium heat until the onion begins to caramelize, stirring occasionally, about 15 to 20 minutes. Add the vinegar and bring to a boil, stirring. Serve hot over cooked fish. Makes 4 servings.


olive oil cooking spray
1 pound (380 g) tomatillos, husked
2 cloves garlic
1 small onion
2 drained canned green chilies
1/2 cup (32 g) minced fresh cilantro
1/2 teaspoon salt (optional)
1 teaspoon olive oil
1 tablespoon fresh lime juice

Preheat oven to 350°F (180°C, Gas Mark 4). Lightly spray a roasting pan with cooking spray. Place tomatillos, unpeeled garlic, and unpeeled onion in pan. Roast for 26 to 30 minutes, until vegetables are very soft but not burned.
Peel garlic and onion. Place the tomatillos, garlic, onion, and remaining ingredients except lime juice in a food processor or blender. Blend until smooth, adding a little water as needed to make a smooth sauce. Add lime juice and blend for a few seconds. Serve at room temperature, over fish. Makes about 2 cups.


4 salmon fillets (6oz each)
salt and pepper
2 Tbsp flour
1 Tbsp olive oil
1 Tbsp minced garlic
1 cup (160z) tomatoes, drained
3/4 cup chicken broth
1/2 cup balsamic vinegar
1/3 cup dry white wine
1 Tbsp basil

Preheat oven to 375. Sprinkle fillets with salt and pepper, then with flour.

Heat oil in large ovenproof skillet over high heat. Add salmon skin side up, and cook 2 minutes. Turn fish over. Add garlic, chopped tomatoes, chicken broth, vinegar and wine; bring to boil. Transfer skillet to oven and roast 5 to 10 minutes until fish is opaque.

Transfer salmon to plates, keep warm. Continue cooking tomato mixture on stove over high heat until thickened, 7 to 10 minutes. Stir in basil. Spoon sauce over fillets.


1 pound sauerkraut -- (1 lb can)
1/2 pound grapes
6 ounces ham -- cooked

1/2 cup Yogurt
1/4 tsp Salt
1/4 tsp Pepper; White
1 tsp Honey

Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. Yield: 4 servings.


2 tablespoons reduced-sodium soy sauce
1 tablespoon sesame seeds, toasted
4 scallions, including some green, chopped

Combine the ingredients and spoon over cooked fish. Makes 4 servings.


1/4 cup (packed) golden brown sugar
3 1/2 tablespoons fresh lemon juice
2 tablespoons plus 1/2 cup vegetable oil
2 teaspoons grated lemon peel
2 teaspoons cayenne pepper
1/2 teaspoon salt
2 pounds large uncooked shrimp, peeled, deveined

2 cups (packed) fresh mint leaves

Metal skewers

Mix brown sugar, 2 tablespoons lemon juice, 2 tablespoons oil, lemon peel, cayenne pepper, and salt in medium bowl to blend. Add shrimp and stir to coat. Let marinate 30 minutes or up to 1 hour.

Meanwhile, place mint, remaining 1 1/2 tablespoons lemon juice, and remaining 1/2 cup oil in processor. Blend until mint is finely chopped and mixture is smooth, scraping down sides occasionally. Season mint dipping sauce with salt.

Prepare barbecue (medium-high heat). Thread shrimp onto skewers. Grill shrimp until just cooked through, about 2 minutes per side. Serve with mint dipping sauce. Makes 12 first-course or 6 main-course servings.


1/4 cup butter
1/2 cup sugar or equivalent healthy sweetener
2 eggs, whites only
1/2 tsp almond food extract
1 cup favorite flour
1/2 tsp baking soda
12 toasted almonds, cut in half

Preheat oven to 375F degrees. Spray cookie sheet with oil spray. In bowl, cream butter and sweetener until light and fluffy. Add egg whites with almond extract; mix well and set aside. Sift the flour, baking soda, and salt; add to the creamed mixture. Knead only long enough to blend, but not toughen, to dough. Spoon onto prepared cookie sheet, about 3/4-in. balls. Top with almonds. Bake for 12


1/4 cup Brown Sugar
1/8 cup granulated sugar
1/8 cup chili powder
1/8 cup paprika
1/8 cups granulated garlic
1-1/2 tsp. dry basil
1-1/2 tsp. dry thyme
1-1/2 tsp. dry oregano
1-1/2 tsp. dry mustard
1-1/2 tsp. cayenne pepper
1-1/2 tsp. salt

Combine all ingredients in a bowl. Store in an airtight container. Use for the
Quail Nachos recipe shown, supra.


12 oz. (2 boxes) Stove Top stuffing mix
4 c. frozen sliced squash, thawed but not drained (fresh is best)
1 can cream of mushroom/celery/chicken soup
1 lg. onion, chopped
1/2 lb. American or Velveeta cheese, diced
1 1/2 cups water
1/4 cup butter

Preheat oven to 350 degrees and grease large, deep baking dish. In a medium
bowl, combine squash, soup, and onion. Spread 1 1/2 c. stuffing in bottom of baking dish; top with half of squash mixture and a generous amount of black pepper. Sprinkle with half of cheese; repeat layers. Top with remaining stuffing and pour water over all. Dot butter over top and cover tightly. Bake for 75 minutes or until golden brown on the outside and bubbly in the middle.


Summer Squash au Gratin

summer squash, thinly sliced
olive oil
pepper, freshly ground
locatelli (or cheese of your choice), freshly grated
milk or cream

Brush rectangular casserole with olive oil. Place two layers of squash in the casserole. Sprinkle with a bit of olive oil, pepper and locatelli. Repeat with as many layers as you like. Sprinkle in fresh minced herbs if you like. Fill a bit under half the depth of the squash with milk or cream. Sprinkle more freshly grated locatelli on top. Bake at 350 F, covered, until tender. Uncover to brown the topping.

Stuffed Summer Squash

4 summer squash, cut in half lengthwise and hollowed out; leave some flesh to
make firm, unbroken walls
finely chopped scooped out flesh of squash
1/4 lb. Italian sausage, removed from casing and crumbled
1/2 very small onion, chopped fine
1-2 cloves garlic, minced
2 Tbsp dry bread crumbs
a few sprigs minced fresh flat-leaf parsley
enough dry sherry to just moisten

Mix ingredients and pack into squash shells. Bake in moderate oven about 1/2 hour, until done (prick with a skewer, juice should run clear). Serve as a main dish with garlic bread and steamed green beans in vinaigrette. Have a mixed green salad with 1 small can tuna, 1/2 red bell pepper, slivered and some pitted and halved cerignola olives tossed in with vinaigrette for the starter. Good with Valpolicella red.

Summer Squash Ragu

2 Tbsp olive oil
1/2 small onion, minced
2-3 cloves garlic, minced
2 fresh, ripe tomatoes, blanched, peeled, chopped
2 Tbsp dry red wine
2 summer squash, thinly sliced
small handful fresh basil leaves, chiffonade (torn into shreds)
salt and freshly ground black pepper to taste
freshly grated pecorino romano

Heat olive oil in skillet and add onion and garlic. Cook until tender and wilted but not browned. Add tomato, win and squash; cook until liquid disappears. Add basil and cook until basil wilts. Taste and season. Serve over veal cutlet or penne, topped with freshly grated pecorino romano. Precede with mixed salad. Red Chianti is good with this.

Mushroom Cream Summer Squash

2 Tbsp butter
1/2 lb. summer squash, thinly sliced
1/4 lb. crimini mushrooms, sliced
1/4 cup heavy cream
1 Tbsp dry white wine
a few fresh gratings nutmeg
fresh basil chiffonade (thin strips or shreds of basil)
salt and freshly ground black pepper

Melt butter in skillet; add squash and cook 1 minute. Add mushrooms and cook until tender. Add cream and nutmeg; simmer 5 minutes. Stir in basil and simmer briefly, until just wilted. Add salt and pepper to taste. Serve over gently poached chicken breasts and steamed rice. Garnish with edible flowers and chopped chives.


6 medium squash, cut into chunks
1 large onion, chopped
1/2 bell pepper, chopped
2 Tbsp margarine
8 oz cream cheese
cracker crumbs (1/2 cup or so)
Crumbled left-over bacon (optional)

Steam squash, onion and bell pepper until just tender. Drain any excess liquid. Stir in margarine and cream cheese until melted. Pour into buttered baking pan, top with cracker crumbs and bake at 350 until bubbly.

Serves 8

4 Tbsp margarine
4 Tbsp flour
2 tsp chili powder
2 cups milk
2 cups cheddar or jack cheese, shredded
6 cups diced squash
1 small onion, diced
1 1/2 tsp minced garlic
3 cups chopped tomato
16 tortillas
2 Tbsp oil

Melt margarine, stir in flour and chili powder. Add milk slowly, stirring well to prevent lumps. Add cheese and heat gently until cheese is melted. Steam squash until just tender. Sauté onion and garlic in oil, (Add chopped jalapenos if desired) until limp. Add squash and 2/3 of sauce. Grease 9x13 baking dish. Spoon filling on tortillas, roll up, and place seam side down in baking dish. Spoon extra sauce on top and sprinkle with tomatoes. Bake 30 minutes at 400 degrees.


3 teaspoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet, and sauté onion and garlic in until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style. Bake for 12 minutes in the preheated oven, and serve. Makes 12 burritos. Serve these with sour cream, chopped green onions and salsa. These may be made ahead of time, individually frozen, then heated.

1 lb lean, ground turkey or chicken
1 medium onion
1 large green pepper; chopped
1 (8 oz.) can tomato sauce; no salt added
1 tablespoon vinegar
1 teaspoon dry mustard
1/2 teaspoon red pepper; crushed
1/2 teaspoon dried basil; crushed
1/4 teaspoon garlic powder
1 tablespoon water
4 (8-inch) tortillas
4 cups lettuce; shredded
12 cherry tomatoes; halved
1 medium carrot; shredded
1/4 cup Parmesan cheese; grated

Cook turkey or chicken, onion and 1/4 cup of green pepper until turkey or chicken is brown; drain if needed. Add tomato sauce, vinegar, dry mustard, red pepper, basil, garlic powder and water. Bring to a boil; reduce heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350 degree oven for 10 minutes. Spray a 4 10-ounce casserole dishes with non-stick cooking spray; press 1 tortilla into each. Bake for 15 minutes.

Divide lettuce among 4 plates. Place a tortilla on each plate. Spoon turkey or chicken mixture into tortillas. Top with remaining green pepper, tomatoes, carrot and cheese. Yields 4 servings


1/2 cup (85 g) finely minced red bell pepper
1/2 cup (85 g) finely minced yellow bell pepper
1 jalapeño chili pepper, seeded and finely minced
1/4 cup (40 g) finely minced onion
1 tomatillo, husked and finely minced
1 clove garlic, finely minced
1/2 cup (32 g) loosely packed cilantro leaves, chopped
1 teaspoon olive oil
1 tablespoon fresh lime juice
1/8 teaspoon salt (optional)
1/8 teaspoon freshly ground pepper

In a medium bowl, combine all ingredients. Allow to sit for at least 30 minutes
before serving with cooked fish. Makes 8 servings.


1 cup strawberries
1 (8 oz.) can pineapple chunks (juice pack)
1/2 cup egg substitute
1 medium banana
1/2 cup non-fat vanilla yogurt
1 Tablespoon sugar (You can use Nutri-Sweet or Sweet-N-Low)

In blender, add all ingredients and blend until smooth. Makes 3 servings.


Cooking spray
1 small onion, cut into small dice
1 teaspoon finely chopped fresh garlic
4 teaspoons curry powder
1 head cauliflower, cut into florets (4 cups)
6 medium carrots, peeled and sliced
2 medium baking potatoes, peeled and diced
2 1/2 cups (20 fl oz/600 ml) canned vegetable broth
1/4 teaspoon sea salt

Spray a large saucepan once with cooking spray and set over low heat. Add onions and cook, stirring, for 2 minutes, until translucent. Add garlic and curry powder and cook, stirring, for 15 seconds. Add cauliflower, carrots, potatoes, broth and salt. Cover and simmer until potatoes are soft, about 25 minutes. Makes 4 servings.


6 fresh eggs
6-8 fresh basil leaves, cut into strips
1/2 teaspoon fresh oregano, minced
1/2 cup cottage cheese
5 Tablespoons grated Parmesan cheese
2 Tablespoons olive oil
1 medium tomato, sliced
1 medium zucchini, sliced
salt and pepper to taste

In a medium bowl, beat eggs with salt, pepper, basil & oregano. Stir in cottage cheese and 1/2 the Parmesan cheese. In a 10" nonstick skillet, sauté the zucchini in the olive oil until lightly browned. Pour in egg mixture, place tomato slices on top and sprinkle with remaining Parmesan cheese. Cook over medium heat until eggs are set in bottom of pan, about 10 minutes. Place under hot broiler until lightly browned. Cut into wedges and serve. (serves 4)


1.5 kg zucchini
6 pickling onions
6 fresh sweet basil leaves
6 cloves of garlic
12 tufts of fresh rosemary, removed from sprig
2 tablespoons salt
3 cups olive oil
3 cups white wine vinegar

Wash and cut the zucchini into 5cm rounds, then cut lengthwise into quarters, you should end up with long triangular sticks. Either crush the garlic or chop finely. At this point add all the ingredients into pot and bring to the boil, stirring once in a while. Once it starts boiling, let it boil for exactly 5 minutes and then remove from heat. Pack the zucchini into jars and distribute the onions evenly between the jars. Pour over the hot juices (with the herbs) and then apply the
lids. Leave the jars to cool and they can be consumed after about 2 weeks. It stores up to about 6 months.








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