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

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Recipes from Spike & Jamie

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Contents Disk 412

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).



ANCHO CRUSTED SHRIMP
ANNATTO OIL
APPLE SALAD Diabetic
ASIAN GRILLED CHICKEN Diabetic
ATHENIAN PIZZA
AVOCADO MANGO RELISH
BEEF TERIYAKI
BEURRE BLANC WITH LIME AND CILANTRO
BLACK BEAN RICE
BUFFALO WINGS
CACTUS COCKTAIL SAUCE
CHEESY CHICKEN ENCHILADAS DINNER
CHERRY-ALMOND COFFEE CAKE
CHICKEN AND VEGETABLE SKILLET SUPPER
CHICKEN BREAST DIJON (Diabetic)
CHICKEN PAPRIKA (Diabetic)
CHILI CHICKEN With AVOCADO-MANGO RELISH
CHILI-LIME AOILI
CHINESE-MALAYSIAN VEGETABLE PLATTER
CHUNKY VEGETABLE SOUP
CILANTRO RICE
COUNTRY RIBS IN THE CROCK-POT
CREAM CHEESE MINTS
DESSERT NACHOS
FIESTA PASTA MEXICANA
FLOUR TORTILLAS
FRESH CALIFORNIA TOMATO SOUP
FRESH FRUIT FOR PIE INFORMATION
GIDDY-UP GRITS
GREEK BROCCOLI AND TOMATOES
GREEN TOMATO CHUTNEY
GREEN TOMATO FRIES WITH FIERY KETCHUP
GREEN TOMATO INFORMATION
GREEN TOMATO PIE
GRILLED SHRIMP TORTILLA SANDWICHES
HALIBUT STEAKS WITH MOROCCAN SPICED OIL
HALLOUMI INFORMATION
ITALIAN EGG and VEGETABLE OVEN FRITTATA
ITALIAN HOAGIE
JICAMA SLAW
KUNG PAO LOBSTER
LEMON SQUARES
LEMON TRUFFLE PIE
LISELOTTE'S STRAWBERRY BISCUIT CAKE
LOBSTER STUFFED POTATOES
MEXICAN CHICKEN
MINT-RUBBED LEG OF LAMB
OLIVE OIL MAYONNAISE
OVEN CURED TOMATOES
PITA BREAD WITH GRILLED HALOUMI
PRICKLY PEAR VINAIGRETTE
SHRIMP FLAUTAS WITH SPICY LIME
SIZZLIN' SUMMER SESAME SAUCE
SLASH AND BURN SNAPPER
SOUTHWEST SUMMER STIR-FRY
SPAGHETTI WITH SICILIAN GREEN TOMATO
SPICY MEXICAN SKILLET CHICKEN
SPRING MIX SALAD
STRAWBERRY MILKSHAKE
STUFFED CHICKEN A LA GRECQUE
SUN-BREWED ROSEMARY TEA
TEX-MEX POTATO SALAD
TEX-MEX SCRAMBLED EGGS
TOMATO AVOCADO-GOAT CHEESE CROSTINI
TOMATO CAJUN CHICKEN SALAD
TOMATO CORN RELISH
TOMATO GINGER JAM
TOMATO INFORMATION
TOMATO SAUCE EAST
TOMATO SLICES WITH FETA
TRIPLE-CHOCOLATE SNACK CAKE
ULTIMATE BLT
ZERO SALAD DRESSING






ANCHO CRUSTED SHRIMP
WITH CACTUS COCKTAIL SAUCE

2 Ancho chilies, toasted, seeded , stemmed and chopped fine
1-cup bread crumbs (preferably Panko, which are Japanese Bread Crumbs)
1-1/2 tbsp.. Granulated garlic
1 tsp. Dry oregano
1 tbsp. Chili powder
1/2 tsp. Cumin
1 tbsp. Paprika
1tbsp. Kosher salt
2 pinches white pepper
12 medium sized shrimp, peeled and deveined, tail on
Cactus Cocktail sauce (recipe below)
Cilantro Sprigs and fried red and yellow corn tortilla strips, for garnish

Combine first 9 ingredients in a bowl.

Take moist shrimp and put into bowl with the seasoned breadcrumbs and toss thoroughly. Heat a sauté pan at medium heat.

Add 1 tbsp. of vegetable oil and fry shrimp. Do not toss in the pan.

With tongs, turn shrimp and fry until done. Put cocktail sauce in a gin glass. Put shrimp, tails sticking out, around rim of glass.

Garnish with fresh cilantro sprigs and fried strips of red and yellow corn tortillas.

ANNATTO OIL

1 cup annatto seeds
4 cups vegetable oil

Heat oil until slightly hot, about 160 degrees. Put seeds in a small saucepan. Pour oil over seeds. Cool and let sit for 3 days in a glass jar. Strain and decant.
This is for the Spring Mix Salad.

APPLE SALAD Diabetic

3 - 1/2 cups apples unpeeled
1/3 cup chopped celery
1/4 cup raisins
1/4 cup chopped walnuts
1/2 cup plain low-fat yogurt
Sugar substitute equivalent to 6 teaspoons sugar
1/8 teaspoon ground cinnamon

In a bowl, combine apples, celery, raisins, and walnuts. In another bowl, combine the yogurt, sugar substitute, and cinnamon until blended. Pour over apple mixture; toss to coat. Refrigerate until ready to serve.

ASIAN GRILLED CHICKEN Diabetic

1/4 cup apple juice
3 tablespoons red wine vinegar
1/4 cup low-sodium soy sauce
1 clove garlic, minced
2 tablespoons fresh parsley, finely chopped
2 teaspoons fresh ginger, grated
1/2 teaspoon fresh ground pepper
6 boneless skinless chicken breasts, 3-1/2 to 4 pounds, all visible fat removed

In large bowl, combine apple juice, vinegar, soy sauce, garlic, parsley, ginger and pepper. Mix well. Rinse chicken and at dry with paper towels. And chicken to marinade and turn to coat; cover and refrigerate for at least two hours, turning occasionally. To grill, place chicken 6 inches from white-hot coals for under broiler. Brushing pieces with marinade and turning them frequently, grill 30 to 45 minutes, or until chicken is cooked through

ATHENIAN PIZZA

1 recipe Meat Crust
1 recipe Pizza Sauce
3 tbsp Oil
12 small Eggplants (thin)
1/2 Red bell pepper; diced
2 1/2 oz Pepperoni, sliced
1 scallion thinly sliced

Heat 2 tablespoons oil in large skillet over medium heat. Add diced eggplant, a little at a time, and cook until golden brown, adding remaining oil as needed. Drain eggplant on paper towels. Add red pepper and cook until tender-crisp. Drain on paper towels. Spread the pizza sauce on meat crust. Top with eggplant, red pepper, pepperoni and onion slices. Bake at 400F for 10 minutes. Makes 4 servings.

AVOCADO-MANGO RELISH

1 Mango, diced
1/2 Red Onion, Diced
1/2 bunch cilantro, chopped
1 Avocado, diced
1 Small Red Bell Pepper, seeded and diced
Juice of 1 lime
Salt

Combine all ingredients in a mixing bowl and season with salt. Serve with
Chili Chicken.

BEEF TERIYAKI

1 lb. boneless beef sirloin steak, 3/4" thick
2 tbsp. cornstarch

1 can (14 oz.) Beef Broth
2 tbsp. soy sauce
1 tbsp. packed brown sugar
1/4 tsp. garlic powder
4 cups broccoli flowerets
4 cups hot cooked rice, cooked without salt

Slice beef into very thin strips. Mix cornstarch, broth, soy, sugar and garlic.
Stir-fry beef in nonstick skillet until browned and juices evaporate.

Add broccoli and cornstarch mixture. Cook and stir until mixture boils and thickens. Serve over rice. Serves 4.

BEURRE BLANC WITH LIME AND CILANTRO
Yield: about 3 Servings

1/4 cup Lemon grass, chopped
1 ea. small shallot; minced
1/3 cup white wine dry
1/8 cup heavy cream
1/4 pound butter, cut into cubes
salt
white pepper
Juice of 2 limes
4 tbsp. cilantro, chopped

Combine lemon grass, shallots and wine in a heavy saucepan . Cook over medium -high heat until wine has nearly evaporated.

Add cream and reduce by half. Add butter quickly one tbsp. at a time, whisking constantly. Keep butter sauce at an even temp. by removing pan from heat and then placing pan on heat when it cools to much.

If you have to, keep a thermometer handy. Remove saucepan from heat and stir in salt, pepper, lime juice and cilantro. Serve with Slash and Burn Snapper.

NOTE: This sauce demands attention, so make sure all other prep is done before you start.

BLACK BEAN RICE

1 tbsp. vegetable oil
1 cup rice, converted
1 small onion, chopped
5 cloves minced garlic
1-1/2 cups broth from cooked black beans

Pico
1 jalapeno, fine diced
1 large tomato, fine diced
2 tbsp. cilantro, finely chopped
1 shallot fine diced
juice of 1/2 lime
Salt to taste

In a large saucepan, add oil. Fry onions until brown. Add garlic and cook until softened. Add rice and fry until rice is an off white color. Then add Bean broth.

Stir very well and cook covered at a medium-low heat for about 15 minutes, or until rice is done.

Re-cover and let stand for about 5-10 minutes. Use fork to fluff rice.

In a bowl combine jalapeno, tomato, cilantro, shallot and lime. Season with salt. Place beans in a festive bowl. Place Pico on top as garnish.

BUFFALO WINGS

4 lbs./2kg chicken wings
1 cup/250ml Louisiana style hot sauce
a few drops Dave’s Insanity Sauce, optional
1/4 lb./125g butter, melted

1/4 lb. blue-veined cheese (more if you like)
1 cup/250ml sour cream
several stalks celery, well washed and cut into sticks

Chicken wings have three parts, two of which are meaty; the tips are not. Cut them at the joints. Set the tips aside to use in making chicken broth. Whisk together the hot sauce(s) and melted butter. Toss the wings in the mixture and let marinate several hours or overnight.

Preheat the griller/broiler. Spread the wings on a baking sheet and generously spread the marinade over them. Cook under the broiler (grill) about 5 minutes. Turn them over on the pan and cook until done.

Crumble the blue cheese into the sour cream and mix. Heap the blue cheese mixture in the center of a round serving dish and arrange the celery sticks around it. Serve the wings on another platter.

Some people insist that Buffalo wings be fried. I find that frying them makes them lose too much of their spicy marinating sauce and they come out blander, so I prefer to cook them in the oven with plenty of the sauce so they stay as spicy as possible. Serves 4-6 as an appetizer.

CACTUS COCKTAIL SAUCE

2 Cactus pads, cleaned (No spines, please!!)
5 tsp. prepared horseradish
2 tsp. Worcestershire sauce
1 tbsp. lime juice
1/3 tsp. Minced garlic
5 tsp. rice vinegar
1 small shallot
1/3 fresh jalapeno, seeded
1/3 tsp. Old bay seasoning
Salt to taste

Combine all ingredients in a blender. Serve with the Ancho… shrimp, supra.

CHEESY CHICKEN ENCHILADAS DINNER

1 lb. boneless skinless chicken breast halves, cut into small pieces
1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa, divided
1-1/4 cups KRAFT Shredded Cheddar Cheese, divided
10 flour tortillas (8 inch)
2-1/2 cups frozen corn, cooked

Heat large nonstick skillet sprayed with no stick cooking spray on medium-high heat. Add chicken; cook and stir 6 minutes or until cooked through. Stir in 1/2 cup of the salsa and 2/3 cup of the cheese; mix lightly.

Spread 1 cup salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place tortillas, seam sides down, on salsa in dish. Top with remaining salsa and cheese. Bake at 350°F for 20 minutes or until heated through. Serve with corn. Serves 4 or 5

CHERRY-ALMOND COFFEE CAKE

1/3 cup finely chopped almonds
1 cup sugar
1/2 cup margarine or butter (1 stick) -- softened
1/2 cup milk
1/2 teaspoon almond extract
1 (15 ounce) container Ricotta cheese
2 eggs
2 1/2 cups all-purpose flour
1 cup dried cherries – chopped OR 1 cup prunes -- chopped
1 cup chopped almonds -- toasted if desired
3 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 350F. Grease 12-cup bundt cake pan or tube pan, 10 × 4 inches.
Coat pan with 1/3 cup finely chopped almonds. Beat sugar, margarine, milk,
almond extract, Ricotta cheese and eggs in large bowl on low speed until
blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Beat
in remaining ingredients (batter will be very thick). Spread in pan.

Bake 55 to 65 minutes or until toothpick inserted near center comes out clean. Cool 20 minutes. Remove from pan; place on wire rack. Sprinkle with powdered sugar if desired. Serve warm or let stand until cool.

CHICKEN AND VEGETABLE SKILLET SUPPER

1 tablespoon olive oil
1 pound boneless skinless chicken breast, skinned
1 small onion, thinly sliced
1 teaspoon chicken-flavor instant bouillon
1/2 teaspoon dried tarragon leaves
3/4 cup hot water
2 cups Frozen Broccoli Cauliflower and Carrots mix
1 tablespoon cornstarch
2 tablespoons water

Heat oil in large skillet over medium heat; add chicken and onion and cook until chicken is browned on all sides. In small bowl, combine Bouillon, tarragon and 3/4 cup hot water; stir. Add bullion mixture to chicken; bring to a boil. Reduce heat; over and simmer 15 to 20 minutes or until chicken is fork tender and juices run clear. Add frozen vegetables; cook 4 to 6 minutes or until crisp-tender. In small bowl, combine cornstarch and 2 tablespoons water. Add to liquid in pan: cook until thickened and bubbly, stirring constantly.

CHICKEN BREAST DIJON (Diabetic)

2 whole boneless skinless chicken breasts, ( about 2 1/2 lbs), halved
2 tablespoons Dijon mustard
1 lemon juice
1/4 teaspoon pepper
2 green onions, chopped fine
1/2 cup soft white bread crumbs, (1 slice)

Broil breast 5-6 inches from heat for 5 min. turn and broil another 5 minutes. Meanwhile combine the mustard, lemon juice, pepper, and green onion. Coat the broiled chicken breast all over with mixture, return to broiler. Sprinkle with half the bread crumbs and broil about 2 min until crumbs are brown turn sprinkle remaining crumbs and broil 2 more min. until crumbs are brown.

CHICKEN PAPRIKA (Diabetic)

1 large onion, coarsely chopped
2 tablespoons paprika
15 ounces skinless boneless chicken breast halves, cut into large pieces
1 - 16 oz. can fat free chicken broth
1/2 teaspoon salt
1 tablespoon flour
1 cup fat free sour cream

On a cookie sheet sprayed with olive oil cooking spray, roast the onion, also lightly sprayed with cooking spray, at 400F about 10 minutes or until golden. In a sauce pan, simmer the roasted onions with the paprika in a small amount of broth if needed.. Then add chicken, broth and salt. Simmer covered until tender, about an hour. Stir flour into sour cream, and stir into pot. Heat 5 minutes longer, but do not boil.

CHILI CHICKEN With AVOCADO-MANGO RELISH

1/4 cup olive oil
2 tbsp. red chili powder
1/2 teaspoon Ground Cumin
1 teaspoon fresh garlic, minced
1/2 teaspoon fresh oregano
4 boneless, skinless chicken breasts, 6oz. each
Avocado-Mango Relish (recipe supra)
1/4 cup olive oil
1 leek, white part only, chopped
1 clove garlic, minced
1 lb. fresh spinach

Combine first 5 ingredients in a mixing bowl. Put chicken in bowl and toss. Marinate chicken in fridge for about 2-3 hours.

Prepare the relish and set aside.

When ready to prepare the meal, get two sauté pans. You will cook the spinach mixture and the chicken at the same time.

In one, heat oil and add leeks and cook until tender, add garlic and cook until brown. Then add spinach and sauté until almost wilted.

In the other pan, pull chicken from marinade. Discard marinade. Sauté chicken (you could also grill the chicken) for about 3-4 minutes per side (or until done). When done, put chicken on a bed of the spinach on plate and top with relish.

CHILE-LIME AOILI

6 egg yolks
Juice of 2 limes
1 tbsp. chipotle en adobo, pureed
1 cup olive oil
2 cloves roasted garlic
Procedure:
Salt to taste

Add all ingredients except olive oil in a bowl. Slowly pour olive oil in bowl while mixing. Season with salt. Serve with Shrimp Flautas.

CHINESE-MALAYSIAN VEGETABLE PLATTER

peanut oil for frying
6 cloves garlic, minced
6 oz. dried Chinese mushrooms, soaked in enough hot water to cover
1 bunch Shanghai bok choy (the small ones with the green stems), sliced (leaves
and stems)
1 bunch Chinese long beans, cut into 4"/10cm lengths (sold in Asian markets)
1-2 zucchini, sliced diagonally
1/2 cup/125ml Chinese oyster sauce (available in Asian market)
1/4 cup dry sherry or xiaoxing Chinese wine (optional)

Garnishes:
Watercress and/or nasturtium leaves and flowers
or
Chinese flowering chives with flowers

Place the dried mushrooms in a bowl. Bring some water to just under a boil, then pour over the mushrooms. Let sit about 30 minutes.

Wash the bok choy well and cut off the stems. Cut the stems into 1"/2.5cm lengths and set aside. Cut the leaves in chiffonade (roll up like a cigar then slice thinly); set aside. Wash the Chinese long beans and cut into 4"/10cm lengths; set aside.

Bring a pot containing 2 cups/1/2 liter water to a boil. Drop in the long beans and cook 2 minutes. Add bok choy stems and cook 2 minutes. Add bok choy leaves and zucchini; cook 1 minute. All the vegetables should now be a beautiful bright green. Take care not to let the vegetables get soft; they need to be crunchy or the dish will not taste good. Remove with a slotted spoon, plunge in iced water and place in a colander to drain.

Trim and slice the mushrooms. Strain their soaking water through a paper coffee filter and reserve.

Put a heavy skillet over medium heat and allow to get hot. Pour in enough peanut oil to coat the bottom. When heat is rising from it, drop in the chopped garlic and the mushrooms. Stir-fry until the garlic is barely golden. Do not allow it to brown too much or it will become bitter. Pour in the oyster sauce, sherry or xiaoxing if using and some of the strained mushroom soaking water (depending on how much sauce you want and how thick you want it); bring to a boil.

Pour a good layer of the sauce into the bottom of a platter. Arrange the vegetables on top and drizzle with a bit more of the sauce. Garnish and serve. Pass the remaining sauce at the table. Serves 4-6.

CHUNKY VEGETABLE SOUP

Vegetable cooking spray
2 teaspoons vegetable oil
1 cup chopped onion
2 cloves garlic -- minced
7 cups water
1 tablespoon dried basil
3/4 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 pound red potatoes -- cut into 1" cubes
1/2 pound small carrots -- cut into 1" pieces
15-1/2 ounces canned cannelloni beans -- drained, or other white beans
14-1/2 ounces whole tomatoes undrained and chopped
10 ounces frozen large lima beans
1/2 cup orzo -- uncooked
1/2 cup mozzarella cheese, part skim milk -- shredded

Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes or until tender. Add water and next 9 ingredients (water through lima beans); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add orzo; cook, uncovered, over medium heat an additional 10 minutes.



CILANTRO RICE

1-3/4 cups water
1/4 Poblano pepper, stemmed and seeded
1/4 bunch cilantro
2 each green onions
1 cups rice, preferably Texi-mati

Put all ingredients except rice in a blender. Purée. Add the purée to rice in a heavy bottom pot on medium heat. When rice is simmering, cover and let cook for about 10-12 minutes .

When it is about done, remove from heat and cover. Let stand 5-8 minutes. Do not remove the lid until then. Season with salt and pepper. Rice should be a pretty green color. Serve with Slash and Burn Snapper.

COUNTRY RIBS IN THE CROCK-POT

1 1/2 cups barbecue sauce; divided
1/2 cup apricot jam
1 Tbsp. soy sauce
4 lbs. boneless country style pork spareribs

Combine 3/4 cup of barbeque sauce, apricot jam and soy sauce. Place ribs in crock-pot. Pour sauce over ribs. Cover and cook on LOW for 8-9 hours. Stir in remaining barbecue sauce15 minutes before serving. Cover and cook an additional 15 minutes until heated through.

CREAM CHEESE MINTS

2 oz. cream cheese, softened
1/4 tsp. flavoring (see below)
1 2/3 cup powdered sugar
food color (see below)

Beat cheese, flavoring, and desired food color; blend in sugar. Knead dough and shape into one or two long rolls. Slice the logs evenly. (Be sure to cover any dough you've set aside. It will start to harden if you don't) Dip mold into granulated sugar before placing dough into mold. Unmold candies onto waxed paper with a little sugar sprinkled over the paper to keep the candies from sticking. It's a good idea to move them a bit after they've set up, just to help them dry more evenly. Makes 25 roses and 25 leaves.

Variations: for Chocolate flavor add 3 tsp. Cocoa and 1/2 tsp. vanilla.

Good color/flavor combinations:
pink - almond extract
white or green - mint extract white – coconut extract
light blue - mint extract
yellow - lemon or butter flavored extract,
peach - orange extract

Note: Candy molds can be found at hobby stores and kitchen or bakery stores.

DESSERT NACHOS

6 flour tortillas, cut into 4 pieces apiece
vegetable oil, for frying
1/2 cup cinnamon
1/2 sugar
1 cup chocolate chips, dark
1 cup chocolate chips, white
Vanilla Ice Cream
1/2 cup fresh raspberries
1/2 cup fresh blueberries
1/2 cup fresh black berries
Hershey’s chocolate sauce and caramel sauce, Optional

Fry tortillas in veggie oil until crisp. As soon as you pull tortillas from oil, shake excess oil off and put into bowl lined with absorbent towel.

Combine sugar and cinnamon. Place the cooked tortillas on a cookie sheet or two if you have to. Sprinkle sugar mixture over tortillas until evenly, but thickly, coated.

Melt the chocolates separately in the microwave in glass bowls. Drizzle melted chocolates over the chips.

To assemble: Place 6 tortillas on a plate and top with a scoop of vanilla ice cream. Sprinkle fresh berries on top and, if you have it, Hershey’s chocolate sauce and/or caramel sauce. Serves 4

FIESTA PASTA MEXICANA

3 cups Penne Pasta -- uncooked
1 tablespoon Olive Oil
1 cup Onion -- chopped
1 cup Sweet Red Pepper -- chopped
27 1/2 ounces Spaghetti Sauce -- canned
1 1/2 cups Red Kidney Beans -- drained and rinsed
1/3 cup Water
4 ounces Green Chiles -- chopped, drained
1 tablespoon Taco Seasoning Mix
2 ounces Monterey Jack Cheese -- shredded

Cook pasta according to package directions. Rinse and drain. In a large sauce-
pan over medium heat, heat oil; add onion and red pepper. Cook 5 minutes, stirring occasionally, or until tender. Add remaining ingredients, except cheese; heat to boiling. Reduce heat; cook, uncovered, stirring occasionally, 15 minutes. Toss hot pasta and one-half sauce. Spoon remaining sauce over top; sprinkle with cheese.

FLOUR TORTILLAS

6 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup vegetable shortening, cut into small pieces
2-1/2 cups warm water

Place the flour in the bowl of a mixer. Add baking powder and salt. Mix well. Add shortening. Mix on low while slowly adding water. Mix on low for 90 seconds or until well mixed. Scrape the dough out of the bowl and onto a floured surface. Divide dough into 2 equal portions. Cover with plastic wrap, set aside at room temperature for 20 minutes. Divide each half into 8 equal portions. Lightly flour a work surface and rolling pin. Roll each ball into an 8-inch round. Stack rounds on baking sheet with plastic wrap between each tortilla. Let set for 10 minutes. Heat a griddle or large cast-iron skillet over medium heat, lightly coating the surface with vegetable oil cooking spray. Cook the tortillas for 1 minute on each side or
until light brown spots form on the surface. Yield: 16 eight-inch tortillas

Tortilla Tips

-- Once you've rolled the dough into balls, don't skip the resting stage. It helps the dough relax so it can be rolled out more easily.

-- Rotating the dough circle as you roll it out will help it spread into a nice even circle.

-- If using an electric griddle, set at 350 degrees F.

-- To keep fresh tortillas warm, wrap in a kitchen towel or stack in a tortilla server with lid.

-- To make fresh sopaipillas (Southwest-style fried pastries), roll out tortilla dough rounds as directed, deep fry in vegetable oil heated to 350 degrees F, drain on paper towels, and sprinkle with ground cinnamon and sugar. Serve with honey.
FRESH CALIFORNIA TOMATO SOUP

1 onion, finely chopped
2 stalks celery, finely sliced
1 Tbsp. olive oil
3 cloves garlic, minced
1 cup diced zucchini
2 ears fresh corn, kernels removed
6 cups low-salt chicken or vegetable stock
1-1/2 cups small dry pasta shells
4 cups diced fresh California tomatoes
1/2 tsp. each, dried basil, oregano and thyme leaves
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. sugar
1/2 cup grated Parmesan cheese

In a large stock pot, over medium high heat, sauté onions and celery in oil until tender, about 5 minutes. Add garlic, zucchini and corn; sauté 2 minutes.

Add stock, bring to a simmer. Add pasta, tomatoes, and seasonings. Simmer until pasta is tender, about 10 minutes. To serve: Ladle soup into bowls. Top each with 1 Tbsp. Parmesan cheese. (makes 6 servings)

FRESH FRUIT FOR PIE INFORMATION

There’s some truth to the maxim "easy as pie". And there’s nothing like using fresh fruit, in season, for filling a pie. Follow these tips for a perfect fruit pie filling to fill your favorite pastry crust:

* Apples or pears: Start with 3 pounds--peel, core, cut into 3/4-inch chunks; toss with 1 tablespoon lemon juice, 2/3 cup brown sugar, 3 tablespoons flour, 1 teaspoon each cinnamon and vanilla, pinch of salt.

* Summer stone fruits (plums, apricots, peaches, nectarines): Start with 2 pounds—pit and cut into 3/4-inch wedges; toss with 2 teaspoons lemon juice, 1/2 cup sugar, 3 tablespoons flour and 1 teaspoon vanilla, pinch of salt.

* Berries: Start with 4 cups (about 2 pounds) raspberries, blueberries or blackberries—rinse and pat dry on paper towels. Toss with 1 tablespoon orange or lemon juice, 1/2-1 cup sugar (depending upon sweetness of fruit), 1/4 cup all-purpose flour, pinch each ground nutmeg and salt.

* For any fruit pie: Brush surface of bottom crust with an egg white beaten lightly with a teaspoon of water before adding fruit filling to pie.

* Don’t let filling sit in pie crust too long before baking to prevent crust getting soggy: Bake immediately after filling.

* For any fruit pie with a top crust: Cut steam vents in top crust by making small slits with a paring knife. Brush top crust with milk and sprinkle lightly with cinnamon sugar before baking.

* Let pie cool slightly before serving. Serve with vanilla ice cream, if desired.

GIDDY-UP GRITS
(Romantic Riversong B&B, Estes Park, CO) featured in Sunset Magazine

1 lb. Bulk sausage
1 teaspoon Tabasco sauce
1/4 cup butter, melted
garlic (to taste)
2 large eggs, beaten
1 cup instant grits
8 oz. green chilies, diced
4 cups boiling water
2 cups grated cheddar cheese

Brown sausage and drain. Add Tabasco sauce, garlic, salt and pepper to sausage and set aside. Cook grits in boiling water. Add all ingredients together, stirring until mixed well. Pour mixture into a well buttered baking dish. Bake uncovered at 350 deg.F. for about 1 hour. Garnish with chopped cilantro and red bell peppers, or sour cream. Serves 6

GREEK BROCCOLI AND TOMATOES
Wonderful, versatile broccoli. Change the cheese and spices as you wish, try basil and mozzarella, parmesan or asiago.

1 lb fresh broccoli
2 medium tomatoes, cut into 8 wedges
2 tablespoons water
1/2 teaspoon dried oregano
1 clove garlic, smashed
1 ounce feta cheese, broken small
2 tablespoons sliced black olives

Trim broccoli, remove tough ends, wash and cut into small spears. Arrange broccoli in a veggie steamer over boiling water. Cover and steam 5 to 8 minutes or until crisp tender. Drain, place in saucepan. Add tomato wedges, water, garlic and oregano to pan, stir gently. Cook uncovered, over medium low heat 10 to 15 minutes or until thoroughly heated, stirring occasionally. Sprinkle with Feta and olives. Remove from heat, Cover and let stand 2 to 3 minutes or until cheese
melts. Makes 8 servings.

GREEN TOMATO CHUTNEY

2 1/2 pounds green tomatoes -- (about 6 cups cubed)
1 cup raisins
1 cup chopped onion
1 1/2 cups light brown sugar -- packed
1 teaspoon salt
1 1/4 cups white or cider vinegar
1 1/2 teaspoons mustard seeds
1 teaspoon cayenne pepper
2 tablespoons crystallized ginger -- chopped

Trim the stem end from tomatoes and cut into 3/4-inch cubes (about 6 cups). You may replace 1/2 pound of the tomatoes with apples if you wish.

Put all ingredients in a heavy saucepan and bring to a boil. Reduce the heat and cook until thick, about an hour or so, then pour into sterilized jars and seal.

Process in a boiling water bath for 10 minutes and store in the refrigerator.
Makes about 3 pints.

GREEN TOMATO FRIES WITH FIERY KETCHUP

1 lb. Weight (4-6 each) Green tomatoes, cut into 1/4 inch sticks
1 cup Buttermilk

Seasoned Flour
2 cups A/P white flour
1 cup Yellow corn meal
3 Tbsp. Old Bay seasoning salt

Fiery Ketchup:
1 cup Ketchup
1 tsp. Cayenne pepper
1 tsp. Hot red pepper sauce (Tabasco)

4 - 6 cups (or as needed) Vegetable oil for frying

In large bowl combine seasoned flour ingredients, mix well. In separate bowl combine Fiery Ketchup ingredients. Heat oil in deep fryer to 400 degrees.

For each serving dip 4 oz. wt. tomatoes in buttermilk, letting excess drain off, and then dredge in seasoned flour. Be sure to get all sides, press lightly while flouring for best adhesion.

Fry individual portions so you do not crowd fryer. Deep fry for about 1 minute, until outside is golden brown. Drain on absorbent toweling. Serve with 2 oz. fiery ketchup for dipping.

GREEN TOMATO INFORMATION

Green tomatoes will also ripen if they are removed from the vine and wrapped individually in newspaper. (Wrapping the tomatoes helps to prevent rotting and provides the proper atmosphere for ripening to occur). Allow tomatoes to ripen at room temperature or slightly cooler. It may take awhile for totally green tomatoes to ripen.

If at all possible, green tomatoes should be harvested before the first frost. Green tomatoes hit by a light frost should ripen if treated as outlined above. However, if they are hit be a heavy frost, they will more than likely not ripen and should be used as soon as possible in the green state. That’s why I included the recipes below

Ripening green tomatoes on command. You can "push" a green tomato to ripeness by putting it (or a bunch of them) into a paper bag with either a ripe banana, an apple or a ripe tomato.

Those ripe fruits naturally give off ethylene gas, an artificial version of which is used to gas-ripen commercial tomatoes, which are almost always picked green and hard for easy transport. This "natural gassing" will speed up the ripening process greatly. Roll the bag closed lightly, don't seal it shut or anything and don't use plastic; a paper bag can "breathe." Make sure you check it EVERY day!

GREEN TOMATO PIE

6 med. green tomatoes (about 1 3/4 lbs.)
1 cup sugar
3 tablespoons flour
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1 1/2 teaspoons lemon zest
1/2 teaspoon salt
2 tablespoons butter

Pastry for a 2 crust pie
additional sugar for topping

Preheat oven to 400 F.

Blanch tomatoes in boiling water for 20-30 seconds. Remove from water, core and peel. Cut prepared tomatoes into 1/4 inch slices.

In a large saucepan, combine sliced tomatoes with 1/4 cup water. Bring to a boil, cover, reduce heat and simmer for about 5 minutes. emove tomatoes from liquid with a slotted spoon, reserving boiling liquid. Combine flour, 1 cup sugar, salt, cinnamon, nutmeg, cloves and lemon zest. Add flour mixture to liquid. Cook, stirring constantly just until boiling. Remove from heat and stir in butter until melted. Gently stir in prepared green tomato slices. Cool slightly 10-15 minutes, and spoon into the unbaked piecrust. Top with top pastry crust, crimp and seal edges. Cut venting slits in tops crust and sprinkle lightly with sugar. Bake for about 40 minutes or until crust is golden brown.

GRILLED SHRIMP TORTILLA SANDWICHES

1 cup prepared Roasted Garlic Salad Dressing, divided
1 lb. cleaned medium shrimp
1 pkg. (10 oz.) frozen whole kernel corn, thawed (or 2 cups fresh blanched corn)
1 medium red pepper, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1/4 cup chopped cilantro
20 flour tortillas (6 inch)

Pour 3/4 cup of the dressing over shrimp; cover. Refrigerate 1 hour to marinate. Drain; discard dressing. Thread shrimp onto 6 skewers.

Place skewers on greased grill over medium-hot coals. Grill 2 to 3 minutes on each side or until shrimp turn pink. Remove shrimp from skewers; chop shrimp.

Toss shrimp with corn, red pepper, cheese, cilantro and remaining 1/4 cup dressing. Spoon evenly onto 10 of the tortillas; top each with second tortilla. Place on greased grill over low coals. Grill 2 to 3 minutes or until tortillas are golden brown on both sides and cheese is melted, turning once.

HALIBUT STEAKS WITH MOROCCAN SPICED OIL
This fragrant, lightly spicy oil is lovely with any white-fleshed or meaty fish; try it with tuna or sea bass. Serves 4

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/8 teaspoon crushed red pepper
2 1/2 tablespoons extra-virgin olive oil
Four 1/2 -pound halibut steaks, about 1 inch thick
Salt and freshly ground pepper

In a small skillet, toast the coriander, cumin and fennel seeds over moderate heat, shaking the skillet, just until fragrant, about 3 minutes. Transfer to a
spice grinder or mortar, add the crushed red pepper and grind to a powder. Return the ground spices to the skillet. Add 2 tablespoons of the olive oil and cook over low heat just until warmed through. Pour the oil through a very fine strainer or a tea strainer and keep warm.

In a large nonstick skillet, heat the remaining 1/2 tablespoon of oil until shimmering. Season the fish with salt and pepper and cook over moderately high
heat until browned on the bottom, about 5 minutes. Turn and cook the other side until browned and the fish is just cooked through, about 3 more minutes. Transfer the halibut to warmed plates, drizzle withthe spiced oil and serve.

WINE When halibut steaks are dressed in oil, the wine needs to have plenty of richness to compensate. Look for a weighty California Chardonnay, such as the 1996 Beringer Private Reserve or the 1996 Alexander Valley Vineyards.

NOTES: olive oil A nutty extra-virgin olive oil complements the fish; a peppery oil adds depth to the sauce.

HALLOUMI INFORMATION

Halloumi is the native cheese of Cyprus. You can find it in a Greek deli, if you’re lucky. Halloumi is not at all like the feta cheese people in the US and other places usually associate with the Middle East and Greek speaking areas. It is reminiscent of Queso Blanco, the most common cheese in Mexico and upper South America. Like Queso Blanco, Halloumi has a creamy white color and a faintly crumbly texture, not at all like Feta but a bit more so than Cheddar. It is not smooth like Monterrey Jack or Muenster. The taste is even very similar to that of Queso Blanco, mild but with character, not at all bland.

Some say that Halloumi isn't much good unless it has been cooked, and that's how it is served in Cyprus. At room temperature it is very tasty. Cooked, it is
glorious.

ITALIAN EGG and VEGETABLE OVEN FRITTATA
(Abriendo Inn, Pueblo, CO) Serves 5-6.

3 Tbsp. olive oil or butter
1 medium potato, cut in 1/2 inch cubes
1/2 pound Italian sausage
1 small onion, chopped
1/4 cup green pepper, chopped
8 eggs
2 Tbsp milk
1/2 teaspoon salt
1/8 teaspoon dried oregano
1 firm, ripe tomato, seeded and chopped
1/4 cup Parmesan cheese, grated
parsley, chopped or sliced tomato (optional garnish)

Heat olive oil in a large frying pan. Add potato and begin cooking over medium heat. Remove sausage from castings and crumble the meat. Add to frying pan, cooking and stirring until lightly browned. Add onion and green pepper, cooking and stirring until onions and potatoes are done. Put vegetable mixture in the bottom of a greased 9: pie pan. In a bowl, beat eggs with milk, salt and oregano until well mixed. Blend in tomato and cheese. Pour tomato and egg mixture over vegetable mixture. At this point you may bake the frittata or refrigerate it over night. If you refrigerate it, bake it the next morning at 350° for 40-45 minutes or until set. If you do not refrigerate the frittata, baking time is 10-15 minutes less.

ITALIAN HOAGIE

1 long Italian roll, split and sprinkled with olive oil
3-4 oz. assorted thinly sliced Italian lunch meats (Genoa salami, capicola,
prosciutto, mortadella, etc.—the first two are very important!)
3-4 thin slices provolone cheese
a handful each of thinly sliced tomato, lettuce, onion and pickled hot peppers
olive oil, oregano, salt, pepper

Sprinkle the split roll with oil then layer in the meats and cheese. Top with the tomatoes, onion, lettuce and hot peppers. Sprinkle with more olive oil and shake on salt, pepper and oregano.

Technically, this serves one person, but they are huge, and people often share them, especially if they are watching their waists.

JICAMA SLAW

3 Large Jicama, peeled and cut into thin strips
10 radish, cut into thin strips
Juice of 6 limes
4 tbsp. chili powder
4 cloves minced garlic
1/2 bunch cilantro, chopped
Salt to taste

Combine all ingredients in a bowl. Serve in a bowl as a side to the Flautas.

KUNG PAO LOBSTER

1 teaspoon chopped garlic
1/2 teaspoon chopped ginger
1 1/2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon sugar
salt and pepper
1 pound cooked lobster meat, sliced
1/4 cup oil
1 small onion, diced
1 large or 2 small zucchini, cut in 1/2" cubes
1 small red pepper, cut in 1/2" cubes
2 ounces cashews or peanuts

Sauce:
1 cup chicken stock
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
2 teaspoons chili sauce
2 teaspoons Chinese bean paste (optional)
2 teaspoons sesame oil

Combine garlic, ginger, 1 1/2 tablespoons cornstarch, baking soda, sugar, and salt and pepper. Add lobster, mix, and letstand 20 minutes.

Heat oil in a wok. Add the lobster and stir-fry over high heat about 20. Remove. Add onion to the same oil and stir-fry 1 minute. Add zucchini and red pepper and stir-fry about 30 seconds.

Mix sauce ingredients together and add to the wok. Cook, stirring, until the sauce is slightly thickened. Add the lobster and nuts and heat through completely.

LEMON SQUARES
Yield: 16 servings (1 square per serving)
Source: "Forbidden Foods Diabetic Cooking"
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=42

1 cup cake flour
2 tablespoons granulated sugar
1 teaspoon grated lemon zest
1 tablespoon unsalted butter
2 tablespoons canola oil
3 tablespoons low-fat (1%) buttermilk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 eggs
2/3 cup granulated sugar
1/3 cup fresh lemon juice

Preheat the oven to 350 degrees F. Spray an 8 x 8-inch baking pan with non-stick cooking spray.

In a small bowl, toss together the cake flour, 2 tablespoons sugar, and zest. With a pastry blender or 2 knives, cut the butter into the flour mixture until crumbly. Gradually add the oil, stirring with a fork until well blended. Sprinkle with the buttermilk and stir just until the dough begins to hold together.

Press the dough into the bottom of the prepared baking pan. Bake until light golden along the edges, 13 to 15 minutes.

In a small bowl, whisk together the flour, baking powder, and salt; set aside.

In a large bowl, beat the eggs with the sugar and lemon juice until frothy. Add the reserved flour mixture and beat just until smooth, about 30 seconds. Pour the mixture over the hot crust and bake until the top is set and the edges are lightly browned, about 15 minutes. Cool completely in the pan and cut into 16 squares.

LEMON TRUFFLE PIE

1 9 inch pie crust, baked and cooled

1 cup sugar
2 Tbsp. cornstarch
2 Tbsp. flour
1 cup water
2 egg yolks
1 Tbsp. butter
1/3 cup fresh squeezed lemon juice
1-1/2 cups vanilla milk chips
1 8-ounce package cream cheese, softened

Beat egg yolks in a small bowl. Combine sugar, cornstarch and flour in a heavy saucepan. Using a wire whisk, stir in water until smooth. Cook this mixture over medium heat until boiling, stirring constantly. Cook and stir for 2 minutes. Stir about 1/4 cup of cooked mixture into egg yolks and blend. Return egg yolk mixture to saucepan and cook 2 more minutes, stirring constantly. Remove from heat and stir in butter and lemon juice. Transfer 1/2 cup of the cooked lemon filling to a small bowl with the vanilla milk chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes or until chips are melted, stirring until smooth. Beat cream cheese and add vanilla chip-lemon filling mixture and beat well. Spread over cooled crust. Spoon lemon mixture over the cream cheese layer. Refrigerate 4 hours to set. 8 servings


LISELOTTE'S STRAWBERRY BISCUIT CAKE
Liselottes jordgubbstårta med biskvibotten (from our friend, Bella, in Sweden)

This is a "cheater" cake - you use mostly ready-made ingredients for it, something I don't do very often, but when you try it out and feel the taste, you won't regret trying it. It's lovelier than anything can ever get.

In Sweden, we have a special kind of small, almost drop-shaped almond biscuits which we often serve with our very well-liked rose hip soup. I don't know if you can get almond biscuits, but I'm fairly sure almost any kind of dry almond cookie will do for this cake, even if I give no guarantees. (Spike thinks that vanilla
wafers would do very nicely, also.) Serves 8 - 10

4 cups vanilla ice cream
4 cups orange sorbet
4 cups strawberries
3 tbsp sugar
5 oz (2/3 cup) almond biscuits
3 1/2 oz (1/2 cup) melted butter or margarine

Decoration:
5 - 10 sliced strawberries

Take ice cream and sorbet out of the freezer so that they soften slightly. Very finely chop the strawberries and mix them with sugar.

Attach a baking paper in the bottom of a dish with loose edges, good 9".
(Spike thinks she means parchment paper.)

Crumble the almond biscuits and mix with melted fat. Put this mixture in the dish and press it out. Spread the softened vanilla ice cream on top of the crumbs, divide the mashed strawberries on top of the ice cream and make sure to press it down gently, and then spread the orange sorbet on top. Freeze for 2 to 4 hours.

Take out the cake and put it on a serving platter. Decorate with sliced strawberries and leave in the freezer for at least 30 minutes before serving.

LOBSTER STUFFED POTATOES

6 baking potatoes
1/2 cup of fresh mushrooms
1 large yellow onion
2 cloves garlic (diced)
8 ounces of fresh lobster meat (or crabmeat – or Krab imitation crab)
2 scallions, finely chopped
1 pint of sour cream
1/2 cup of fresh Parmesan cheese
1/2 cup of Swiss cheese
1/4 cup of cheddar (white cheese)
1/4 cup of vermouth
Fresh ground black pepper
1 egg (beaten well)

Bake the potatoes for 45 minutes in 400 degree oven until tender. Scoop out inside of potatoes, leaving 1/4 inch of potato in skin. Set aside.

In a skillet, sauté onion and garlic until transparent, in about 2 tablespoons butter, add mushrooms, sauté 3-5 minutes.

Meanwhile chop the lobster meat into bite-size pieces. Add to sauté mixture, sauté about 3 minutes, until it's heated through, turn burner to medium high, add the vermouth, cook until vermouth boils down. Set aside.

Meanwhile, add sour cream to potatoes and hand mash together, add the cheddar and Swiss cheese, then mix together. Add plenty of fresh-ground pepper, add beaten egg, add the lobster mixture. Blend together and add
scallions and 1/4 cup of Parmesan.

Stuff potatoes with mixture, sprinkle with remaining Parmesan cheese. Bake in 350 degree oven until golden brown, about 15 minutes.

MEXICAN CHICKEN

6 boneless skinless chicken breast halves
3 cups corn chips
1 can of cream of chicken soup
2 cups Colby or Mexican blend cheese; shredded (divided use)
1 pkg. taco seasoning mix
1/2 cup milk

Place chicken in a 13 x 9 baking dish. Mix soup, 1 1/2 cups cheese, milk, and seasoning mix. Spoon over chicken. Top with chips; cover with aluminum foil. Bake at 375 for 35 to 40 minutes. Remove cover; top with remaining l/2 cup cheese. Bake uncovered, l0 minutes or until cheese is melted. Serves 6

MINT-RUBBED LEG OF LAMB

5-pound whole leg of lamb
8 cloves garlic, halved lengthwise
2 tablespoons dried mint, crushed
1 tablespoon coarsely ground black pepper
1/2 teaspoon salt
3 tablespoons honey

Trim fat from meat. Cut 16 small slits (about 1/2 inch wide and 1 inch deep) in meat; insert a piece of garlic in each slit. For rub, in a small bowl combine the mint, pepper, and salt. Sprinkle evenly over meat; rub in with your fingers. Drizzle honey over meat; rub to coat. Place meat on a rack in a shallow roasting pan. Cover meat loosely with plastic wrap; marinate in the refrigerator for 2 hours. Remove plastic wrap. Insert a meat thermometer into the thickest part of
meat without touching bone. Roast, uncovered, in a 325 degree oven until the meat thermometer registers 140 degrees for medium-rare (2 to 2 1/2 hours) or 155 degrees for medium doneness (2 1/2 to 3 hours). Remove meat from oven. Cover meat with foil; let stand for 15 minutes before carving. (The internal temperature will rise about 5 degrees during standing.) Makes 10-12 servings.

OLIVE OIL MAYONNAISE

1 cups Mayonnaise
1/4 cup Extra virgin olive oil
1/4 tsp. Garlic, fresh minced
1/2 tsp. Black pepper, ground

Whisk together until smooth.

OVEN CURED TOMATOES
This method comes from Larkin Selman, chef/owner of Gautreau's Restaurant in New Orleans. Use these tomatoes in everything from composed salads to vinaigrettes.

6 medium tomatoes (about 3 lbs.)
1 Tbsp. minced garlic
1 Tbsp. chopped fresh thyme
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. black pepper

Core and stem end of the tomatoes and cut an X in the bottom. Dip in boiling water for 8 to 10 seconds, then immediately into ice water. Slip the skins off and cut each tomato in half crosswise. Line a sheet pan with foil and lightly oil it. Place the tomatoes on the foil, cut side down. Combine the remaining ingredients and rub each tomato half with the mixture. Place in the oven and turn it to 225ºF. Bake for 5 hours, until the tomatoes are soft but retain their shape. To store, cover with olive oil and refrigerate.



PITA BREAD WITH GRILLED HALOUMI

2 1/3 cups bread flour
1/3 envelope active dry yeast ( = 1 tsp./5ml)
2/3 tsp./3ml salt
2 Tbsp/30ml extra virgin olive oil
1 1/2 cups/375ml water

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

Preheat oven to 475 F/240 C/gas 9. Oil two baking sheets and place into oven to heat. Place three pita breads on sheet and sprinkle with water. Bake 5 minutes or until puffed and lightly browned. Remove from baking sheets and wrap in a cloth while baking remaining bread. Serves 4-6.

Reset oven to broil/grill.

When the pita bread is cool, cut into wedges. Thinly slice halloumi and place on pita. Place under broiler (griller) and cook until the halloumi has brown flecks. Serve warm, garnished with sprigs of fresh oregano.

PRICKLY PEAR VINAIGRETTE

6 prickly pears, peeled, seeded, and strained
2 limes, juiced
1 tbsp. honey
8-10 basil leaves, julienne
4 tbsp. rice vinegar
1/2 shallot, minced
1/2 tsp. Mustard
8 tbsp. olive oil.

Combine all ingredients except olive oil and basil in a bowl. While whisking, add oil slowly. Fold in basil leaves. Serve with Spring Mix Salad.

SHRIMP FLAUTAS WITH SPICY LIME
AOILI AND JICAMA SLAW

1 large sweet onion, fine diced
3 cloves minced garlic
2 jalapenos, minced
1 Roma tomato, fine diced
1 Poblano, roasted, peeled, seeded and diced
1/2 cup chicken stock
1 cup cooked shrimp, fine diced
2 tbsp. chopped cilantro
Salt and pepper
2 tbsp. sour cream
Vegetable oil
12 corn tortillas
Chile-lime Aoili (recipe supra)
Jicama Slaw (recipe supra)

In a large saucepan, heat 2 tbsp. of vegetable oil and add onion, garlic and jalapeno, cook until onions are translucent, about 2 minutes.

Add tomato, and poblano and cook 30 seconds.

Add stock and cook until stock is a glaze. Add shrimp and cilantro and toss. Season with salt and pepper.

Stir in sour cream. Let cool.

Pour about 2 cups oil in a saucepan. Heat to 350 degrees. Add tortillas and submerge for about 5 seconds, just to soften them.

Put tortillas on a plate with a paper towel and use another paper towel to pat dry. Repeat until all are done.

Divide shrimp mixture between all tortillas. Roll tortillas very tight. Secure each end and middle of tortilla with a toothpick.

Then place flautas in frying oil and fry for about 30 seconds, or until crisp. Drain on paper towels.

Put all Flautas in a basket and serve with Chile-Lime Aoili (above) as a dipping sauce.

SIZZLIN' SUMMER SESAME SAUCE
(Two Sisters Inn, Manitou Springs, CO)

1/4 cup rice-wine vinegar
1/4 cup reduced sodium soy sauce
1/2 cup cold water
1 Tbsp brown sugar
1/2 tsp. salt
1 tsp. minced garlic
Pinch crushed red pepper flakes
6 Tbsp smooth peanut butter
3 Tbsp sesame oil
3 Tbsp peanut oil
2 tsp. peeled and minced fresh ginger

Garnish:
1 scallion, chopped, green part
1/4 cup cilantro, chopped

Optional:
cold noodles or sliced vegetables

Place vinegar, soy sauce, water, brown sugar, salt, garlic, ginger and red pepper flakes in a blender. Purée on high speed about 1 minute until smooth. Add peanut butter and process for another minute. Add sesame and peanut oils to the sauce and blend. Pour into a container and let stand for one hour, or refrigerate for longer storage. Serve over cold noodles or vegetables. Garnish with scallions and cilantro. Yields 2 cups

SLASH AND BURN SNAPPER

1 cup mushroom soy sauce (or regular soy sauce)
2 bunches green onions, green part only
2 tbsp. grated ginger
1/4 cup sesame oil
1 tbsp. minced garlic
Juice of 2 limes
1/2 bunch cilantro
2 each serrano peppers
5 large leaves of basil
3/4 cup olive oil
4 whole snappers
Cilantro rice (recipe below)
Beurre Blanc with Lime and Cilantro (recipe supra)

Combine first 9 ingredients in a blender and blend. While blender is running, slowly add olive oil to emulsify.

Take whole snappers and rinse well in cold running water. Cut 3 medium sized x’s on each side of the snappers. Put into a bowl and cover with marinade. Let sit in the refrigerator for about 2 hours.

Take a heavy bottom sauté pan and get it screamin’ hot. Sear snapper on one side for almost a minute, then flip and do the same. Repeat with the other fish.

Transfer them onto a baking dish and bake at 400 degrees for about 15 minutes or until done. Serve with cilantro rice, black beans and Beurre Blanc with Lime and Cilantro.

SOUTHWEST SUMMER STIR-FRY

2 teaspoons olive oil
1 small zucchini, diced
1 small green pepper, diced
1 small onion, diced
1 teaspoon ground cumin
1 1/2 cups (7 1/2 oz/225 g) fresh corn kernels (cut from 3 ears corn)
1 large vine-ripened tomato, peeled, seeded and diced
1 teaspoon honey
1/4 teaspoon sea salt
1/2 teaspoon Tabasco or other hot sauce
1/4 cup chopped fresh cilantro or parsley
2 tablespoons chopped dry-roasted peanuts, optional


In a wok or large skillet, heat oil over medium-high heat. Add zucchini, green peppers and onions and cook, stirring, until the vegetables are tender, about 5 minutes. Stir in cumin. Add corn and cook until it is just tender, about 3 minutes. Stir in tomatoes, honey, salt and hot sauce and cook for 3 minutes. Remove from the heat. Stir in cilantro or parsley and sprinkle with peanuts, if using. 4 servings.

SPAGHETTI WITH SICILIAN GREEN TOMATO SAUCE

1/3 cup pine nuts
1 lb. green tomatoes, preferably with some pink blush, very finely chopped
1/2 cup extra virgin olive oil
2 large cloves garlic, minced
1/4 teaspoon hot red pepper flakes
1/ lb. spaghetti
salt and freshly ground black pepper
2 dozen fresh basil leaves, torn into small pieces

Preheat oven to 325 degrees. Toast pine nuts on a baking sheet until they are golden brown and fragrant, 12 to 15 minutes. Cool.

In a wide, shallow serving bowl, combine tomatoes, olive oil, garlic and hot pepper flakes. You can make this mixture 1 to 2 hours ahead and let stand at room temperature.

Do not add salt at this point as it will draw out the tomato juice.

Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente.

Just before spaghetti is ready, season sauce generously with salt and pepper and stir in basil leaves.

Drain pasta and transfer to large serving bowl. Toss to coat with sauce. Scatter with pine nuts on top.

Note: You may freeze the sauce before you add the fresh basil for up to 6 months. When ready to use, thaw and add basil to sauce.

This recipe would probably be a great sauce over grilled fish or chicken as well.

SPICY MEXICAN SKILLET CHICKEN

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 juice of
chicken is no longer pink when centers of thickest pieces are cut and vegetables are heated through. Serves 4.

SPRING MIX SALAD
WITH SEARED SCALLOPS AND PRICKLY PEAR VINAIGRETTE

12 each U10 scallops
Salt and Pepper, to taste
Chili powder (divided use)
Annatto Oil (recipe supra)
1/2 pound spring mix
Prickly pear Vinaigrette (recipe supra)
1/4 cup queso anejo, crumbled
1/4 cup chopped pecans
1 red onion, peeled and medium diced
2 red corn tortillas, cut into strips and fried
4 tbsp. sun dried mango (or any dried fruit)

Sprinkle scallops with salt, pepper and 1 tsp. Chili powder.

With annatto oil, sear scallops in a hot sauté pan. Turn and cook. About 3 minutes per side.

Mix spring mix and vinaigrette in a bowl.

Portion salad equally between 4 plates. Put 3 scallops on each plate. Top with queso anejo cheese, pecans, onions, tortilla strips and dried mango.

STRAWBERRY MILKSHAKE
Here is a milkshake like they used to make when ice cream was considered an extravagant luxury. Feel free to add rum, brandy, or vodka to taste for an adult summertime cooler.

For each drink:
4 oz (110 g) fresh strawberries, stems removed
1 cup (250 ml) crushed ice
1 cup (250 ml) milk
1 Tbsp (15 ml) honey or brown sugar

Combine all ingredients in an electric blender and blend until smooth.

STUFFED CHICKEN A LA GRECQUE

1 chicken, well washed, giblets and neck reserved

2 pita breads, processed into crumbs
1/2 lb. ground lamb
1 lemon, well scrubbed, peel left on, sliced thin and slices quartered
1/2 lb./225g Greek olives, pits removed, cut in half
several sprigs fresh oregano, leaves pulled off
several sprigs fresh thyme, leaves pulled off
1 sprig fresh rosemary, leaves pulled off
10 cloves garlic, peeled and coarsely chopped
several grindings black pepper
1 tsp./5ml salt

flat-leaf parsley to garnish

Preheat the oven to 375 F/190 C/gas 5.

To remove leaves from herbs, gently grasp the top of the sprig and pull the leaves toward the bottom with your other hand.

Clean chicken well, taking special care to remove blood clots from cavity. Put a rack on a lidded roasting pan and set the chicken on it.

Mix stuffing ingredients together and tie the stuffing into a square of cheesecloth (one thickness is enough). Put it into the chicken cavity, knotted side out. Close cavity with skewers and tie legs together; cover wing tips with foil. Pour in 1 quart/1 liter chicken broth. Cover the pan and place in the oven.

After 45 minutes, remove the lid from the roaster and baste the chicken with olive oil. Continue cooking, uncovered, until a skewer inserted in the thickest part of the thigh causes the chicken to leak clear juice with no indication of pink in it. Baste every 15-20 minutes with some of the broth.

Put the chicken on a cutting board and remove the cheesecloth with the stuffing. Pat the stuffing bag into a log shape. Let both rest at least 20 minutes.

Slice 2-3 zucchini and 1-2 red bell peppers (capsicums) and cook until crisp-tender in 1 cup/125ml of the broth from the roasting pan. Pit the olives if necessary and slice them. When the vegetables are done, toss them together with the olives. Mix with a bit of extra virgin olive oil and enough broth to give them the feeling of sauce.

Cut the chicken into serving pieces and arrange on a platter. Drizzle with some of the broth from the pan. Unwrap the stuffing and slice it about 1/4 inch/1/2cm thick. Arrange slices around the chicken and drizzle with a bit of the broth from the roasting pan. Pour the vegetables over the chicken. Garnish with some flat-leaf parsley and serve. Serves 4-6.

SUN-BREWED ROSEMARY TEA
Give sun tea a tasty twist by stirring in fresh herbs. Bruising the rosemary sprigs brings out the best aroma and flavor in this summer time sensation.

4 to 6 tea bags or 4 to 6 teaspoons loose tea
1 1/2 quarts cold water
2 or 3 large rosemary sprigs
Ice
Sugar (optional)
Lemon slices, quartered (optional)
Rosemary sprigs (optional)

For loose tea users, measure tea into a tea ball or a 100-percent-cotton cheese-cloth pouch; tie pouch with a string. (Do not use decaffeinated, green or herbal teas.) Place tea in a 2-quart clear glass container.

Bruise rosemary sprigs with the back of a spoon; add to the container. Add water to container; cover. Let stand in sunlight or at room temperature for 2 to 3 hours. (Keep the container away from combustible material. Sunlight coming through glass and liquid can concentrate a beam of light that could start a fire.) Remove tea ball or bags and rosemary sprigs.

Serve sun tea over ice or refrigerate immediately; store up to 24 hours. If desired, serve with sugar and lemon. If desired, garnish each drink with a rosemary sprig. Store in the refrigerator. Makes 5 to 8 (6-ounce) servings.

TEX-MEX POTATO SALAD

5 cups quartered small red potatoes (peeled or unpeeled)
3/4 cup Miracle Whip Dressing
1 tsp. chili powder
1 tsp. onion powder
1 can (11 oz.) whole kernel corn, drained (or 1 1/2 cups frozen corn, thawed
and drained)
1 can (4 oz.) chopped green chilies, undrained
1/2 cup chopped celery
1/2 cup chopped red pepper
Salt and black pepper

Cook potatoes in boiling water 15 minutes or just until potatoes are tender; drain.

Mix dressing and seasonings in large bowl. Add potatoes, corn, chilies, celery and red pepper; mix lightly. Season with salt and black pepper to taste; cover.

Refrigerate several hours or overnight.

TEX-MEX SCRAMBLED EGGS

2 teaspoons vegetable oil
3 corn tortillas (5 to 6 inches in diameter) -- cut into thin strips
1 small onion -- chopped (1/4 cup)
8 eggs -- beaten
1 cup salsa
1/4 cup sour cream
2 medium green onions -- chopped (2 tablespoons)

Heat oil in 10-inch nonstick skillet over medium-high heat. Cook tortilla strips and 1/4 cup onion in oil about 5 minutes, stirring frequently, until tortilla strips are crisp.

Pour eggs over tortilla mixture; reduce heat to medium. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist. Top each serving with salsa, sour cream and green onions. Yield: 4 servings.

TOMATO AVOCADO-GOAT CHEESE CROSTINI

This is a quick and elegant passed appetizer, or tuck a couple next to a green salad for a special touch.

1 each French baguette bread
1/3 cup Olive oil
2 tsp. Garlic, minced
2 each Avocado, ripe
4 oz. wt Mild goat cheese - chevre
1/4 tsp. Salt
1 1/2 cups Roma tomatoes, seeded, diced 1/4 "
2 Tbsp. Extra virgin olive oil
1/2 tsp. Salt
1/4 tsp. Black pepper, ground
1/4 cup Basil, fresh chopped
Small basil leaves for garnish

Pre-heat oven to 350 degrees.

Slice bread into 1/4 " thick diagonal slices. In small bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil.

Arrange on sheet pans in single layers. Bake crostini for 10-15 minutes until golden brown and crisp. Remove from oven and let cool.

These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.

In a bowl combine avocado, goat cheese and salt. Mix until smooth. (To make in advance, save avocado pit and bury in mixture to prevent browning.)

In separate bowl, combine tomato, extra virgin olive oil, salt, pepper and basil.

To serve, spread each crostini with about 1 Tbsp. of avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves if desired.
(Yield: 35-40 crostini)

TOMATO CAJUN CHICKEN SALAD

1 1/2 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 cup non-fat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups (about 1 1/2 lbs.) seeded and diced fresh California tomatoes

Combine lemon juice and next five ingredients. Beat in yogurt. Gently fold chicken and next 3 ingredients into dressing. Chill. Just before serving, fold in tomatoes.

TOMATO CORN RELISH

3/4 lb. (2 medium) fresh tomatoes, seeded and diced
1 cup corn kernels
1/2 cup diced green bell pepper
1/2 cup diced celery
1/3 cup diced red onion
2 1/2 Tbsp. white wine vinegar
1 garlic clove, chopped finely
1/2 tsp. sugar
1 Tbsp. Dijon style mustard
1/4 tsp. red pepper flakes
1/8 tsp. salt

Combine tomatoes and remaining ingredients. Serve with hot dogs and hamburgers. (makes 2 1/2 cups)

TOMATO GINGER JAM
This brilliant jam is fabulous with roast meats or grilled fish.

5 lb. Fresh tomatoes
1 1/2 cups white sugar
1 1/2 cups lemon juice, fresh
1/3 cup garlic, fresh, thinly sliced, or chopped
1/3 cup ginger, fresh, fine julienne, or minced
1/2 tsp. Salt

Peel, seed and dice tomatoes into 1/2 inch pieces. Place in heavy enamel or stainless steel pan with remaining ingredients. (Aluminum pans will react with the acidity in this dish.)

Bring to a boil, then reduce heat to med-low heat. This will need to cook for about 1 & 1/2- 2 hours. Stir occasionally at first, then check more frequently at end of cooking time to prevent scorching on bottom of pan.

When jam is thick and shiny, and volume is about 4 cups, it is done. Let cool in shallow pan. Keep refrigerated. Let come to room temperature, or warm slightly to serve. (Yield: 4 cups)

TOMATO INFORMATION

Lycopersicon lycopersicum is the scientific term for the common tomato.

Botanically, tomatoes are a fruit. This is because, generally, a fruit is the edible part of the plant that contains the seeds, while a vegetable is the edible stem, leaves, and roots of the plant. Tomatoes belong to the same family as nightshade, the tomato's deadly cousin.

The tomato is native to the Americas. It was initially cultivated by Aztecs and Incas as early as 700 A.D. Europeans first saw the tomato when the Conquistadors reached Mexico and Central America in the 16th century. Tomato seeds were taken back to Europe where they quickly found favor in the Mediterranean countries of Spain, Portugal and Italy.

As the tomato traveled north, it was veiled in mystery. The French called it “The Apple of Love,” the Germans “The Apple of Paradise;” but the British, while admiring its brilliant red color, disclaimed the tomato as a food--they believed it was poisonous. This same fear persisted among colonists in the United States until the early 19th century; but in 1812, the Creoles in New Orleans put their cooking on the map with their tomato-enhanced gumbos and jambalayas. The people of Maine quickly followed suit, combining fresh tomatoes with local seafood.

By 1850, the tomato was an important produce item in every American city. People were planting tomatoes in their home gardens, while farmers commercially produced fresh tomatoes throughout the year. When cold weather halted local production, consumers relied on areas with temperate climates to furnish their supply of tomatoes.

California is the number two producer of fresh market tomatoes behind Florida. In 1999, California produced 950 million pounds of tomatoes. California is the state most often mentioned by consumers as a preferred source for tomatoes.

Tomatoes are a good source of vitamin A and are high in Vitamin C. Recent studies have determined that tomatoes are one of a few food sources of the antioxidant lycopene which is related to beta carotene. A study conducted in Italy showed that consuming seven or more servings of tomatoes a week reduced the risk of developing colon, rectal and stomach cancer by sixty percent.
(This information is being passed along; it is not the result of Spike’s research.)

TOMATO SAUCE EAST

1 cup sliced green onion
2 cloves garlic, chopped finely
2 tsp. grated fresh ginger or 1/2 tsp. powdered ginger
2 Tbsp. vegetable oil
3 lbs. fresh tomatoes (about 6 large), peeled, seeded and coarsely chopped
3 Tbsp. soy sauce
1 Tbsp. sugar
1/2 tsp. salt
1/8 tsp. red pepper flakes
2 Tbsp fresh cilantro chopped
1 tsp. oriental sesame oil
8 oz. hot cooked pasta

Directions In large skillet, sauté green onion, garlic, and ginger in vegetable oil for 1 minute. Add California tomatoes, soy sauce, sugar, salt, and red pepper flakes. Cook over medium-high heat, crushing California tomatoes with the back of a spoon and stirring frequently, about 10 to 15 minutes or until sauce thickens. Stir in cilantro and sesame oil. Toss with hot, cooked pasta. (makes 6 servings)

TOMATO SLICES WITH FETA
& CHOPPED HERBS

Strong Vinaigrette:
1 tsp. salt, or to taste
1 heaping tsp. green-peppercorn mustard
Scant 1/2 tsp. black pepper
2 Tbsp. balsamic vinegar
3 Tbsp. vegetable oil
2 to 3 Tbsp. olive oil

Whisk all ingredients together. Makes about 1/2 cup.

Cut California tomatoes in half crosswise and fish out the seeds. Place on a platter and top with crumbled feta cheese. Sprinkle with minced chives and parsley, basil strips, salt, and freshly ground black pepper. Spoon Strong Vinaigrette over all.

TRIPLE-CHOCOLATE SNACK CAKE

1 3/4 cups Bisquick® Reduced Fat baking mix
1 cup sugar
1/4 cup baking cocoa
1/4 cup fat-free cholesterol-free egg product or 2 egg whites
1 cup chocolate skim milk
1 tablespoon vegetable oil
1 teaspoon vanilla
1/4 cup miniature semisweet chocolate chips
2 tablespoons caramel fat-free topping
Frozen (thawed) whipped topping OR Vanilla frozen yogurt -- if desired

Heat oven to 375F. Spray square pan, 8 × 8 × 2 inches, with cooking spray. Mix baking mix, sugar and cocoa in large bowl. Mix egg product, milk, oil and vanilla until blended; stir into baking mix mixture. Spread in pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Sprinkle chocolate chips over cake. Drizzle with caramel topping. Serve warm with whipped topping. Yield: 9 servings.

ULTIMATE BLT

2 slices toasted bread
3 tbsp. olive oil mayonnaise (recipe above)
6 slices crisp pepper bacon
3 slices tomato, sliced 1/2 inch thick
1 oz. wt, (1 handful) gourmet salad greens mix

Spread toast with mayonnaise, then layer remaining ingredients. Cut in half and serve.

ZERO SALAD DRESSING

1/2 cup Tomato juice
1/8 teaspoon Oregano
2 tablespoons Lemon juice or vinegar
1 dash Pepper
1 tablespoons Minced onion
1 dash Garlic powder (optional)
1/8 teaspoon Salt

Combine all ingredients in jar with tightly fitted top. Refrigerate several hours. Shake well before using. Makes 2 servings. This dressing may be kept for several weeks refrigerated in a closed container.






 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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