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 1/8 cup warm water (110 F) (baby bottle temperature)
1/3 cup oil
1/2 tsp. salt(opt.)
1/4 cup sugar
2 packages dry yeast
1 large egg (beaten)
4 cups all purpose flour

Combine water, oil, sugar, and yeast. Let rest 15 minutes. Add salt and egg. Mix well. Stir in flour. Knead on lightly floured surface until smooth. Shape immediately into rolls, buns, pizza crust, cinnamon rolls, etc. Let rest for about 10 minutes. Bake at 425 F for about 15 minutes or until brown.

To use as pizza crust, use olive oil and bake it a little longer.

This actually takes 45 to 55 minutes from the time you start until you can put it on the table. This is a VERY versatile recipe. You can use it for dinner rolls, pizza dough (make a double batch – a single batch isn't quite enough for 2 big pizzas), fry bread, cinnamon rolls, etc. It makes about a dozen rolls.


4 lbs. [1.8 kg] frying or roasting chicken, cut into 10-12 pieces + 2 ribs-on breasts
5 Tbsp./75ml cooking oil
2 large onions, thinly sliced
5 cloves garlic, minced
1 1/2 cups/375g chunky peanut butter
1 tsp./5g ground coriander (cilantro)
1/2 tsp./3g red pepper or chili flakes
6 oz./185g can tomato paste
1 1/2 Tbsp./22ml red wine vinegar
15 oz./425g can tomato sauce.

Arrange chicken in a 3-quart (3.3 litres) baking dish (approximately 13x8x2 inches) (33x20x5 cms)

In a 10-inch (25 cm) skillet, heat oil; add onion and garlic and cook gently, stirring often, until wilted. Stir in peanut butter, coriander and red pepper flakes. Gradually stir in tomato sauce and vinegar. Pour over chicken. Bake uncovered in a preheated 400F (200C) degree oven until chicken is tender, about 50 minutes. Serve with Arborio rice.


3 cups chicken stock or water
1 cup long grain brown or wild rice
Pinch coarse salt to taste
1 medium yellow squash, cubed
1 medium zucchini squash, cubed
2 cups of baby lima beans
2 cups of whole-kernel corn
1 red bell pepper, roasted & cut into bite-sized strips
1 green bell pepper, roasted & cut into bit-sized strips
1/4 cup sunflower seed or corn oil
3 cloves garlic, finely diced
1 cup diced onion
1/2 cup chopped fresh parsley
1/4 tsp white pepper
1/4 tsp paprika

In a large, deep pot over medium heat, bring the chicken stock or water to a rolling boil. Sprinkle in the rice and a pinch of salt, then lower the heat. Cover and steam for 20 minutes. Gradually add the squash, lima beans, peppers, and corn; stir well. Cover and steam for an additional 20 minutes. While this mixture cooks, warm the oil in a medium cast-iron skillet over medium heat. Add the garlic and onions, stirring briskly and cooking for about 5 minutes until garlic and onions are just glistening and translucent, but not brown. Add the remaining seasonings; stir thoroughly and remove from the heat.

Mixing thoroughly, add these ingredients to the steaming rice, and balance the seasonings and liquids. Steam for a final 5 minutes, covered. Fluff and serve. Yield: 10 servings.


1 can (14 oz.) chicken broth (1 3/4 cups)
2 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. sugar
1 tsp. garlic powder
1/8 tsp. crushed red pepper
4 boneless chicken breast halves

Mix broth, soy, vinegar, sugar, garlic and red pepper in shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hr. Remove chicken from marinade.

Grill or broil chicken 15 min. or until done, turning and brushing often with marinade.

Heat remaining marinade (NOT the used marinade) to a boil and serve with chicken. Serves 4.

With a little know-how, you can make perfectly grilled chicken every time.
Follow these tips:

* Start with chicken pieces, or a broiler-fryer that’s been cut up.

* You can marinate chicken briefly or up to 8 hours in the refrigerator, in seasoned broth. This helps ensure chicken will be moist and juicy when it comes from grill.

* Use a medium-hot fire, banked, for grilling chicken.

* Grill chicken skin side down on one side directly over fire just long enough to brown; turn and brown other side.

* After browning both sides, move chicken to side of grill off of fire. Grill over indirect heat for about 20-25 minutes, just until done. To keep moist and tender, do not overcook.

* Chicken can be basted with marinade throughout grilling time. If using a barbecue sauce, add about 10 minutes before removing chicken from grill.


2 cups Napa Cabbage shredded
1 cup Snow Peas cut into 1 inch slivers
1 cup Daikon peeled and julienned 1/8 inch thick
1 tub Bamboo Shoots (water-pack) rinsed and drained
1 cup Carrots shredded
1/2 cup Bell Pepper (red or green) diced 1/4 inch
1/2 cup Roasted Soy Nuts salted

Asian Slaw Vinaigrette
1 1/2 tablespoons Ginger Root peeled and grated
1 1/2 tablespoons Sesame Oil
1/4 cup Soy Sauce
3 tablespoons Rice Vinegar
1 1/2 tablespoons Sugar
1 1/2 tablespoons Lime Juice
1/2 teaspoon Minced Garlic (1 clove)
1/4 teaspoon Salt
1/8 teaspoon Black Pepper

Combine all the ingredients in a bowl, except for the Roast Soy Nuts and mix with the vinaigrette. Add the Roasted Soy Nuts and toss just before serving.

Asian Slaw Vinaigrette:
In a small sauce pan over medium heat, combine sesame oil, ginger root, and garlic; stir and keep on heat for 2 minutes. Remove pan and combine remaining ingredients. Allow to cool. Can be prepared up to 1 week ahead of time and refrigerated.


1 1/2 tsp. olive oil
1 med. Onion, chopped
3 cloves garlic, crushed
4 strips of orange peel, about 1/2 x 2
3 lg. ripe tomatoes
1/2 lb. large shrimp, use 8 big ones peeled
1/8 tsp. cayenne pepper
1/2 cup fresh basil; chopped
8 oz. farfalle bow tie pasta or your favorite pasta
2 tbsp. freshly grated parmesan

Put on water to boil for pasta; heat oil in non-sick skillet, add onions and saute for 5 min, without browning; add garlic and orange peel, saute another minute. Add tomatoes, cut into large cubes, and cook 15 min., stir occasionally.

While it's cooking, add pasta to boiling water, remove and drain when done, keep warm. If sauce seems watery, cook another few minutes. Add shrimp and pepper to sauce, cook gently about 3 minutes, til shrimp are pink. Add salt and freshly ground pepper to taste. Remove orange peel, add basil.

Divide pasta between 2 plates, spoon shrimp and sauce over, sprinkle w/cheese.

NOTE: Serve with freshly grated Parmesan cheese. Optional, some people say NO to fish and cheese; serve it on the side so you have a choice. Serves 2


2 ripe tomatoes
1 gal. boiling water
1 1/2 lb. bay scallops
1 tbsp. butter
1/2 cup dry white wine
2 tbsp. minced shallots
1 tbsp. chives
1 tsp. minced garlic
2 tbsp. minced red bell pepper
1/4 cup shredded fresh basil
1 cup heavy cream
2 cups cooked pasta shells
salt & pepper, to taste

Plunge the tomatoes into the water for 10 to 15 seconds or until the skin just begins to show a tiny split or two. Remove and let cool for a second or two and then peel the tomato under running water. Slice into halves and gently squeeze the tomato to force out the seeds. Chop the tomato quickly into a glass bowl until ready for use. (Glass or glazed china is important because of the acid)

Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and toss for a minute and add the wine, shallots, chives, garlic, bell pepper. Cover the pan and let simmer for five minutes or until the scallops are just done. Remove the scallops with a slotted spoon and reserve. Put the liquid into a glass dish. Add the basil to the liquid. Put the cream and tomato into the pan and reduce over high heat buy one-half. Add the reserved liquid and reduce by half again. Add the pasta to this to heat through and then the scallops for just a minute.

Serve with freshly grated Parmesan cheese. Optional, since some people say NO to fish and cheese; serve it on the side so your guests have the choice.
Servings: 4


2 cups well-cooked white pea beans
3/4 cup evaporated skim milk
2 eggs
1/4 cup granulated sugar
1/4 cup brown sugar
2 tablespoons apple butter – (applesauce will do)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 teaspoons chopped pecans

Butterscotch Sauce
2 tablespoons butter
1/2 cup brown sugar
1 tablespoon corn syrup
2 tablespoons whipping cream

Place the beans in a food processor. Purée until smooth along with 1/2 cup
of the evaporated skim milk. Add the eggs, sugars, apple butter (or sauce), vanilla, cinnamon, nutmeg and process using several on/off turns until combined.
Gradually add remaining evaporated milk and process until combined.
Spoon mixture into 6 - 1/2 cup (125 ml) ramekins. Place ramekins in a shallow baking dish. Pour hot water to reach halfway up the sides. Place in a preheated 350F (180C) oven for 35 minutes. Remove from oven and let cool slightly. Serve drizzled with butterscotch sauce and topped with 1 teaspoon (5 ml) chopped pecans. Yield: 6 servings.

Butterscotch Sauce: In a small saucepan, melt the butter. Add the brown sugar and corn syrup and cook gently until the sugar dissolves. Stir in the whipping cream and bring to a boil. Let cool slightly before serving. Makes 1/2 cup


1/3 cup crushed graham crackers (about 5 squares)
1/2 teaspoon ground cinnamon
3 8-ounce packages nonfat cream cheese
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel (optional)
1/2 cup refrigerated or frozen egg product, thawed, (or eggs to equal 1/2 cup)
1/4 cup milk
1/2 cup sour cream
1/4 cup seedless red raspberry preserves

Preheat oven to 375 degree F.

For crust, stir together crushed graham crackers and cinnamon in a medium mixing bowl. Sprinkle onto bottom and 1 inch up sides of a well-greased 8- or 9-inch spring-form pan. Set pan aside.

For filling, combine cream cheese, sugar, flour, vanilla, and, if desired, lemon peel in a large mixing bowl. Beat with an electric mixer on medium speed until combined. Add the refrigerated or thawed egg product all at once, beating on low speed just until combined (do not over-beat). Stir in milk.

Pour filling into crust-lined pan. Place spring-form pan in a shallow baking pan. Bake in the preheated oven for 45 to 50 minutes for an 8-inch pan or 35 to 40 minutes for a 9-inch pan, or until center appears nearly set when gently shaken.

Cool in spring-form pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours. Top with nonfat sour cream and spoon on seedless red raspberry preserves; swirl with a spoon. Makes 12 to 16 servings.


1 cup sugar
1/2 cup margarine or butter (1 stick) -- softened
1 1/2 teaspoons vanilla
1 egg
1 3-ounce) package cream cheese -- softened
3 ounces bittersweet or semisweet chocolate -- melted and cooled
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces vanilla-flavored candy coating – melted
3/4 cup finely crushed peppermint candies OR 3/4 cup finely chopped pistachios

Heat oven to 375F. Mix sugar, margarine, vanilla, egg, cream cheese and chocolate in large bowl until smooth. Mix flour, baking powder and salt; stir into margarine mixture.

Divide dough in half. Roll each half 1/8 inch thick on lightly floured cloth-covered surface with cloth-covered rolling pin. Cut into desired shapes with cookie cutters. Place about 1 inch apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until dry and set. Remove from cookie sheet. Cool on wire rack.
Roll edge of cookies about 1/4 inch deep in candy coating; immediately roll in candies or chopped nuts. Place on waxed paper. Let stand about 10 minutes or until coating is set. About 6 dozen 2 1/2-inch cookies. 1 cookie per serving.


1 - 9 inch graham cracker pie crust
1 - 15 oz. can blueberries, drained, reserve liquid
1 - 8 oz. can crushed pineapple, drained, reserve liquid
1/2 cup sugar
8 oz. cream cheese, softened
1 tsp. vanilla
1/2 tsp. cinnamon
1 Tbsp. butter, melted
2 Tbsp. cornstarch
1 Tbsp. lemon juice
Pinch of salt

Combine cream cheese, 1/4 cup sugar, vanilla, cinnamon, pineapple and butter together. Spread this mixture at the bottom of the pie shell and chill. Combine 1/4 cup sugar, cornstarch, salt and the reserved liquids from the blueberries and the crushed pineapple and mix well. Place in a saucepan and cook until mixture starts to thicken. Add blueberries and lemon juice. Remove from heat and allow to cool. Spread this mixture over the cream cheese mixture and chill for several hours before serving. Serve with vanilla ice cream or whipped topping.


1/2 lb (225 g) sliced bacon
1 onion, chopped
2 cloves garlic, finely chopped
1-2 jalapeno peppers, seeded and finely chopped
1 lb (450 g) pinto beans, soaked overnight and boiled until tender
2 12-ounce cans (355 ml each) beer
Salt and freshly ground pepper to taste

Fry the bacon until crisp. Drain on paper towels, crumble, and set aside. Reserve about 2 tablespoons (30 ml) of the bacon fat and heat it in a large pot over moderate heat. Sauté the onion, garlic, and jalapenos until tender but not brown, about 5 minutes. Add the remaining ingredients and simmer until heated through. Top with crumbled bacon and serve hot. Serves 6 to 8.


1 1/2 quart water
12 oz. package macaroni (I used elbow)
1 lb. Velveeta cheese, cut in chunks
2 tsp. salt
1 tsp. pepper
1/2 cup margarine or butter

In large saucepan, bring water to boil. Add macaroni, salt, pepper, butter and cheese. Bring back to boil, stirring until cheese is melted. Reduce heat to low and simmer, uncovered, until macaroni is done.

The macaroni package said to cook 7 to 9 minutes, but cooked this way, the time is at least double that. Cook it until the sauce thickens to your liking. Be sure to simmer on low heat, because it will curdle if it gets too hot.

(Roseledge Farm B&B, Preston, CT)

For the cranberry filling:
1 1/2 cups chopped cranberries ( I use whole)
1/4 cup water
2/3 cup sugar
2 tablespoons cornstarch

For the streusel topping
1/4 cup sugar
1/4 cup all-purpose flour
1 tablespoon flour
1 tablespoon butter
1 tablespoon sliced almonds (optional)

For the coffee cake:
11/2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 ground nutmeg
3 tablespoon butter
2 large egg whites
1/2 cup low-fat buttermilk or soured milk
1 teaspoon vanilla

To prepare the cranberry filling, in a small saucepan, combine the cranberries and water. Bring to a boil. Lower the heat and simmer, covered, for 5 minutes or until tender. In a small bowl, stir together the 2/3 cup sugar and the cornstarch,
then stir into cranberry mixture. Cook over moderate heat, stirring constantly, for 4 minutes or until mixture is thickened. Remove from heat.

Preheat oven to 350 F. To prepare streusel topping, in medium-size bowl, stir together the 1/4 cup sugar and the 1/4 cup flour. Using a pastry blender or 2 knives, cut in the 1 tablespoon butter until mixture resembles coarse crumbs. Stir in almonds(if using). Set aside.

To prepare the coffee cake, in a large bowl, stir together the 11/2 cups flour, the 1/2 cup sugar, baking powder, baking soda, and nutmeg. Using a pastry blender or 2 knives, cut in the 3 tablespoons butter until the mixture resembles coarse crumbs. In a small bowl, combine the egg whites, buttermilk, and vanilla. Add to flour mixture all at once and stir just until combined.

Spread two-thirds of the batter into a lightly greased 9-inch round pan ( or use a cheese cake pan so that it can display better). Spread the cranberry filling over batter. Drop the remaining batter in small mounds on top of cranberry filling.
Sprinkle with streusel topping. Bake 35 to 40 minutes or until golden. Serve warm. Makes 9 servings.

Leeks make a delicious substitute here for the traditional scallions. 4 servings

1/3 cup sake
1/4 cup mirin
3 tablespoons yellow miso paste
3 tablespoons soy sauce
2 tablespoons sugar
1 1/2 teaspoons finely grated fresh ginger
2 pounds boneless chicken thighs—skinned, trimmed and cut into 1-inch pieces
1 small green bell pepper, cut into 3/4-inch squares
1 leek, white part only, halved lengthwise and cut crosswise into
3/4-inch pieces

In a small saucepan, combine the sake, mirin, miso, soy sauce, sugar and ginger. Simmer the sauce over moderately low heat until it is thick and shiny, about 15 minutes.

Meanwhile, thread the chicken, bell pepper and leek onto twelve 8-inch wooden skewers, alternating the ingredients and beginning and ending with chicken. Set the skewers on a foil-lined rimmed baking sheet.

Preheat the broiler and set a rack 4 inches from the heat. Cover the exposed ends of the skewers with foil and brush the skewers on both sides with the sauce. Broil the skewers for 4 to 5 minutes on each side, basting when you turn them, until the chicken is cooked through and browned at the edges. Serve the chicken yakitori hot or at room temperature.

MAKE AHEAD: The recipe can be prepared through Step 2 up to 1 day ahead; refrigerate the skewers and sauce separately.


3/4 cup Wish-Bone® Italian Dressing
1 tablespoon lime juice
1-1/2 teaspoons ground cumin (optional)
3/4 teaspoon grated lime peel (optional)
1 pound boneless, skinless chicken breast halves
8 (8-inch) flour tortillas, warmed

For marinade, combine Wish-Bone® Italian Dressing, lime juice, cumin and lime peel. In large, shallow non-aluminum baking dish or plastic bag, pour 1/2 cup marinade over chicken. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours. Refrigerate remaining marinade.

Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with refrigerated marinade, until chicken is thoroughly cooked. To serve, thinly slice chicken. Serve in tortillas and, if desired, with shredded lettuce, chopped tomatoes, sliced green onions and sour cream.

Also terrific with Wish-Bone® Just2Good™ Italian Dressing or Wish-Bone® Robusto Italian Dressing. Serves: 4


3 Tbsp (45 ml) butter
1 medium onion, chopped
2 cloves garlic, finely chopped
1 cup (250 ml) cooked chicken meat, shredded
2 Tbsp (30 ml) picante sauce or salsa
12 corn tortillas
Vegetable oil for frying
Sour cream for garnish (optional)
Picante sauce or salsa for garnish (optional)
Guacamole for garnish (optional)

Heat the butter in a skillet over moderate heat and sauté the onion and garlic until tender but not brown, about 5 minutes. Add the shredded chicken and salsa and simmer until heated through. Meanwhile, heat about 1/2 inch (1 cm) of vegetable oil in a skillet over moderate heat and, using tongs, fry each tortilla for about 3 to
5 seconds, just enough to soften them. Drain on paper towels and place about 1 tablespoon (15 ml) of the chicken mixture on each tortilla, rolling them tightly to form thin, cigar-shaped rolls. Place seam side down in a shallow baking dish and bake in a preheated 400F (200C) oven until crisp, about 20 minutes. Serve garnished with sour cream, salsa, and/or guacamole of desired. Makes 12 flautas to serve 4 to 6 as an appetizer, 3 to 4 as a main dish.


1/4 cup mayonnaise
1/4 cup sour cream
2 tsp orange juice concentrate, thawed and undiluted
1/4 tsp salt
1/4 tsp ground ginger
2 cups cubed cooked chicken
1 cup green grapes, halved
1/2 cup thinly sliced celery
1 cup alfalfa sprouts

In medium bowl, combine mayonnaise, sour cream, orange juice concentrate,
salt and ginger; mix well. Add chicken, grapes and celery; toss lightly. Serve topped with sprouts. 6-8 servings


1 chicken breast or can of chicken breast meat (Sam's Club canned is okay)
1/4 cup dried Craisins or other brand dried cranberries
1 large stalk celery, chopped
1-2 teaspoons Dijon mustard
1/4 cup mayonnaise or slightly more
walnuts, chopped.

Chop and combine all. Adjust mayo and mustard to taste (start with 1 teaspoon mustard, add more if you want more). Chill. You want the mustard to be faint and just enough to contrast with the sweetness of the craisins.


1 pound boned chicken (3 cups), chopped into small pieces
1/2 cup lite mayonnaise
1/2 cup low fat Plain yogurt (unflavored)
1/2 cup raisins
1/2 cup chopped walnuts
1/4 cup onion, chopped, or green onion sliced, or red onion chopped (the
sweeter are better)
1 tsp curry powder or to taste

Combine mayo and yogurt, add curry powder. Stir, then add raisins, walnuts, onion. Stir and taste to see if you want more curry in it. Add chicken. Chill.


2 tbsp. vegetable oil
1 cup sliced mushrooms
3 Tbsp. sliced green onions
1 lb. boneless, skinless chicken breast, cubed
1 Tbsp flour
1 cup reduced-sodium fat-free chicken broth
1/4 cup dry white wine or reduced-sod chicken broth
1 cup seedless green grapes, halved
1 Tbsp drained capers
Salt and pepper, to taste
2 cups cooked rice, warm

Breast of chicken is cooked in a sauce with mushrooms, capers, white grapes
and wine. Sauté mushrooms and green onions in oil in large skillet until tender; add chicken; sauté 5 min. or until browned. Sprinkle with flour and cook, stirring,
2 -3 min. Stir in broth and white wine.

Heat to boiling; reduce heat; simmer covered, until chicken is cooked, 5 –8 minutes. Stir in grapes and capers; season to taste with salt and pepper. Serve
over rice. Serves 2


2 tbsp. butter
1 med. onion, diced
1 English cucumber, diced
3 cups chicken broth
2 cups plain yogurt
Salt and pepper to taste
1/4 cup fresh mint, chopped

Sauté onion until golden. Stir in cucumber and cook 2 minutes. Add chicken broth and cook covered for 15 minutes.

Cool slightly and purée in a blender. Chill. Stir in yogurt, mint, and salt and pepper.

Yield: 4 Servings

1 bunch radishes, coarsely chopped
1 cucumber, cut in half, peeled, drained on paper towels about 15 minutes, and coarsely chopped

Oriental salad dressing:

1 tbsp. rice vinegar
2 tsp. soy sauce
1/2 tsp. sugar
1 tsp. sesame oil
2 cups coarsely shredded cabbage, kept refrigerated until service

In a medium-size bowl, combine the radishes and cucumber.

To make the dressing: In a small bowl, mix together the vinegar and soy sauce. Add sugar, stirring to dissolve. Add sesame oil and whisk.

Pour dressing over vegetables, toss thoroughly, and refrigerate until serving time.

At serving time, place chilled cabbage on a serving dish. Toss vegetables again with dressing and spoon on top of cabbage. Serve immediately.


1 egg, beaten
3/4 cup uncooked regular long-grain white rice
1 can (14 oz.) seasoned chicken broth with roasted garlic
1 tbsp. soy sauce
1 medium carrot, sliced
1/2 cup frozen peas

Spray nonstick skillet with vegetable cooking spray and heat 1 min. Add egg and cook until set. Remove egg.

Remove skillet from heat and spray with cooking spray. Add rice and cook until browned.

Add broth, soy and carrot. Heat to a boil. Cover and cook over low heat 15 min. Add peas. Cook 5 min. or until done and most of liquid is absorbed. Stir in egg and heat through. Let stand 5 min. Serves 4.

1 tube of chocolate chip cookie dough
8 oz. cream cheese
1/2 cup sugar
1 egg

Preheat oven to 350. Unwrap cookie dough and cut in half. Press half into the bottom of a greased 8 inch square pan. Beat together cream cheese, sugar, and egg. Spread over dough in pan. Crumble other half of dough over top. Bake 25 to 30 minutes. Cool. Cut into bars.


1 10 oz can condensed cream of chicken soup
1 pkg unflavored gelatin
3 Tbsp water
3/4 cup mayonnaise
1 8-oz pkg cream cheese
1/2 cup onion, minced
1 cup celery, minced
1 10-oz can white chunk chicken

In a small pot, heat chicken soup. In a small bowl, combine gelatin, and water. Stir into the heated soup. Blend mayonnaise, cream cheese, onion and celery into the soup mixture. Add chicken and continue mixing. Refrigerate overnight. Serve with crackers or make sandwiches, adding lettuce and sliced tomato.


1 cup sugar
1/2 cup all-purpose flour
1/4 cup cocoa
1/2 cup butter or margarine, softened
2 eggs
1 tsp vanilla extract
Pinch of salt
1/2 cup chopped pecans or walnuts
Whipped cream or ice cream

Combine first 7 ingredients; beat 4 minutes at medium speed of an electric mixer. Stir in nuts. Spread batter evenly in a buttered 9-inch pie plate. Bake at 325 degrees F. for 35 to 40 minutes or until a wooden pick in center comes out clean (pie will puff, then fall slightly). Serve with whipped cream or ice cream.


8 oz cream cheese, softened
1 cup miracle whip
2 med. cucumbers, peeled, seeded and chopped
2 tbsp. sliced green onion
1 tbsp. lemon juice
2 tsp. snipped fresh dill or
1/2 tsp. dried dill weed
1/2 tsp. Tabasco sauce

Beat cream cheese until smooth. Stir in remaining ingredients until well blended.
Cover and chill until serving time. Makes 2-1/2 cups.


8-oz. cream cheese, softened
1 cup mayonnaise
1 medium cucumber grated, reserve liquid
1/2 onion, grated (i sometimes cheat and use onion powder)
1/3 tsp. celery salt
1/3 tsp. salt
1/4 tsp. garlic salt
1/2 cup sour cream
pita bread, cut in wedges

Add ingredients in order (except pita), saving liquid to add last if it looks a little too thick. Mix well and chill overnight. Serve with pita bread wedges. Serves 6 - 8.


The difference between a fruit and vegetable depends largely on your perspective. From a botanical perspective, a fruit is the mature ovary of a plant, such as an apple, melon, cucumber, or tomato. From the common, every day "grocery store perspective," we tend to use the word fruit with respect to fruits eaten fresh as desserts - apples, peaches, cherries, etc. - and not to items cooked or used in salads. So, tomatoes and cucumber tend to be lumped in with vegetables because of the way they are used (cooked and in salads), but botanists will call them fruits because they develop from the reproductive structures of plants. The California legislature once passed a law declaring tomatoes a vegetable in order to impose a tariff on Mexican imports! Hopefully Arnold will put an end to this type of nonsense!

The cucumber is a gourd in the same family as pumpkin, zucchini, and other squashes. There are basically two types of cucumbers, the pickling varieties and slicing varieties. Pickling varieties, such as the gherkin, the American dill, and the cornichon (a small French pickle), are all relatively small. The gherkin and the cornichon are rarely more than 2 inches long, the American dill rarely more than 4 inches. All of the varieties have dark green skin with knobby warts or spines.

Slicing cucumbers may be either outdoors varieties with seeds or greenhouse varieties, such as the long, thin-skinned English cucumber, which has very few seeds. Outdoor varieties have a smooth, dark green skin and are usually about 8 inches long and 1 1/2 inches wide. In your store the skin is often waxed to prolong shelf life. Greenhouse varieties, such as the English cucumber, are about 12 to 15 inches long.

Cucumbers have a crisp texture, a moist, cool flesh, and a mild flavor. Pickling cucumbers are appreciated for their crisp, firm texture; slicing varieties for their refreshing, juicy flavor.

Cucumbers add a crunchy texture and cool crisp flavor to salads and sandwiches; they may also be steamed, sautéed and eaten as a vegetable. Cucumbers, hot or cold, have a particular affinity for fish and are often used to garnish salmon dishes. In Japan, chefs use cucumbers in sushi and cold salads, and in England, tea wouldn't be tea without cucumber sandwiches.

Slicing cucumbers are available all year but peak season is in the summer months. Most pickling cucumbers are sold only during the summer months. Choose firm cucumbers without soft spots. With the exception of lemon cucumbers, they should have a solid green color without signs of yellowing or puffiness. Keep cucumbers in refrigerator crisper for up to one week.

Harvest cucumbers early in the morning (before they have been heated by the afternoon sun) and refrigerate immediately. Store for up to 3 days in the fridge in loose or perforated plastic bags. Supermarket cucumbers are covered with an edible wax to protect them from moisture loss. The wax gives them an unnatural sheen. Fresh cucumbers are dull green in color.

Pickling cucumbers — Pickling cucumbers should be picked every day, since they can quickly grow too large for use. Do not leave over-mature, yellow cucumbers on the vine. If a single cucumber is left on the vine, the vine will stop producing altogether.

Slicing cucumbers — Slicing cucumbers should be harvested as needed. But there is no practical use for baseball bat size cucumbers. They are tough and the seeds are woody. Harvest when they are 8 inches long or smaller. As with pickling cucumbers, remove the over mature ones as soon as you see them or they will halt the growth of new cucumbers.

(and sauce)
1 pkg regular yeast
1 cup lukewarm water
1 1/2 tsp salt
2 Tbsp oil or melted shortening
3 cups sifted flour

Sprinkle yeast on water and let sit for 5 minutes in large bowl. When bubbly, add oil and salt and mix in about half the flour and beat until smooth. Add remaining flour and mix/knead until smooth and not sticky. Let rest for approximately 5 minutes to allow dough to relax so it will spread more easily.

This dough will cover a 17 x 11 (jelly-roll) pan. Alternatively, it can be used for two smaller pans, either rectangular or circular. Pat gently to the edges which are slightly thicker to retain filling. Let rise in a warm place until about double in thickness.

A nice pizza sauce can be made by simmering together the following ingredients:

one can of diced tomatoes
1 tsp salt
1/2 lb browned ground beef
1 or 2 tsp Italian seasoning
1/4 tsp garlic powder or 1/2 tsp minced garlic (or more, to your own taste)
a few leaves of fresh basil, chopped (or 1/2 tsp dried)
1 small can tomato paste (optional)

Simmer for about 30 minutes – perhaps while you prepare the dough.

Put the sauce directly onto your prepared dough. Pile your toppings onto the
sauce. Shred some nice Monterey Jack cheese and some medium cheddar
to strew on the sauce before adding the other goodies, or put the cheeses
onto the very top of the toppings. Mozzarella is good, of course, if you can
find it in your supermarket.

If you wish to use onions in your topping, sauté them before putting them onto the pizza. Arrange toppings of choice on top and bake at 450 deg. F. for 25-30 minutes or until crust is golden brown.


6 ripe tomatoes, sliced thin
1 red onion, sliced thin
1 green bell pepper, cut into strips
3/4 cup cider vinegar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 tablespoon sugar or Succanat

Layer the tomatoes, onion, and green pepper in a nonreactive dish.

Whisk together the vinegar, black pepper, red pepper flakes, and sugar with 1/4 cup water in a small bowl and pour over vegetables. Cover and refrigerate several hours or overnight. Serve chilled. Serves 6.


2 large tomatoes; chopped
1 jalapeno chili, seeded and finely chopped
2 Tablespoons sliced green onions
2 Tablespoons chopped fresh cilantro
2 Tablespoons balsamic vinegar
1/4 tsp. salt
1 small avocado; diced

Mix all ingredients. Cover and refrigerate 1 to 2 hours to blend flavors. Just before serving, stir in avocado. Serve at room temperature.


4-1/2 cups water
1-1/3 cups white vinegar
1/3 cup salt, pickling salt
Alum, size of a pea

8 cups sliced cucumbers
4 medium sliced onions
4 or more cloves of garlic

Bring liquid mixture to a boil. Put about 4 heads of dill in bowl, add sliced cucum-
bers, sliced onions and garlic. Pour hot mixture over top, put more dill on top of that. Place a plate on top and use your vinegar jug to press on it. Let it stand
until lukewarm. Using the dill from the top layer, put one head of dill on the bottom
of each quart jar, add the cucumber mixture, and another head of dill. Put lids onto the jar and store in the fridge. The pickles can be eaten directly, but is better if they are in the fridge overnight. This recipe makes 2 quarts.

This salsa would also be great on chicken or pork.

1 1/2 cups finely chopped green tomatoes (1/2 lb)
1 1/2 cups finely chopped red watermelon
2/3 cup minced red onion
1 (2 1/2- to 3-inch) fresh red or green chili such as Thai or Serrano, minced (including seeds)
1/4 cup chopped fresh cilantro
1 teaspoon fresh lime juice
3/4 teaspoon salt
6 (6-oz) center-cut pieces striped bass fillet with skin or mahimahi (1 inch thick)
1 1/2 tablespoons olive oil

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

Toss together tomatoes, watermelon, onion, chili, cilantro, lime juice, and salt. (Do not make salsa more than 1 hour ahead or it will become watery.)

Pat fish dry, then brush with oil and season with salt. Grill fish, starting with skin sides down, on lightly oiled grill rack, turning over once, until just cooked through, 8 to 9 minutes total.

Serve fish topped with salsa. Makes 6 servings.

note: If you aren't able to grill outdoors, fish can be broiled 4 to 5 inches from heat, turning over once, 10 to 12 minutes total.


4 boneless skinless chicken breast halves (4 oz. each)
1/2 cup Barbecue Sauce, any flavor
1 pkg. (10 oz.) mixed salad greens
1 pt. (2 cups) raspberries
1/2 medium cantaloupe, cut into chunks
1/2 cup Ranch Dressing

Place chicken on greased grill over medium-hot coals. Grill 10 minutes on each side or until cooked through, turning and brushing occasionally with barbecue sauce. Cut into strips.

Arrange greens and fruit on serving plate. Top with chicken. Serve with dressing.


3 pounds cut-up broiler-fryer chicken – OR 6 chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive or vegetable oil
1 small bell pepper -- chopped (1/2 cup)
1 medium onion -- chopped (1/2 cup)
1 clove garlic -- finely chopped
1 cup uncooked regular long grain rice
2 1/2 cups chicken broth
1 (14 1/2 ounce) can whole tomatoes – drained
1/2 teaspoon saffron OR 1/4 teaspoon ground turmeric
1/2 teaspoon salt
1/2 cup frozen green peas -- thawed
1 tablespoon diced pimiento

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Sprinkle chicken with 1/4 teaspoon salt and the pepper. Cover and grill chicken, skin sides down, 4 to 5 inches from MEDIUM heat 10 minutes; turn. Cover and grill 10 minutes longer. Remove chicken from grill; keep warm.

Heat oil in 14-inch ovenproof skillet or paella pan on grill. Cook bell pepper, onion and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 5 minutes, stirring occasionally. Stir in broth, tomatoes, saffron and 1/2 teaspoon salt, breaking up tomatoes.

Place chicken in rice mixture. Cover and grill 20 to 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut. (Add additional broth if liquid is absorbed before rice is tender.) Sprinkle peas and pimiento over rice for last few minutes of grilling. Yield: 6 servings.


1/4 tsp. freshly grated lemon zest
1 1/2 tbsp. fresh lemon juice
1/2 tsp. dried oregano
Salt and Pepper
1/4 cup olive oil
3/4 cup cherry tomatoes, halved, seeded, and sliced thinly
1/2 cup cucumbers, seeded and thinly sliced
Vegetable oil for pan
2 1-inch-thick halibut steaks (1 lb.)

In a bowl whisk together lemon zest, lemon juice, oregano, salt & pepper to taste. Whisk in oil until dressing is emulsified, and stir in tomatoes and cucumbers.

Heat a ridged grill pan or cast-iron skillet over high heat until it is smoking.
Brush with oil and grill halibut over moderate heat for 8 minutes, turning once and covering for the last 4 minutes. Transfer to plates and spoon dressing over all.


6 firm but ripe large peaches, peeled, halved, pitted
1/2 cup sugar

1 cup chilled whipping cream
3/4 cup caramel sauce, warmed

Prepare barbecue (medium-high heat). Arrange peach halves, cut side up, on baking sheet; sprinkle peaches with sugar. Let stand until sugar begins to soften, about 10 minutes. Place peaches on grill, sugared side down. Grill until tender and slightly charred, about 4 minutes per side. Transfer peach halves to plates.

Using electric mixer, beat whipping cream in bowl until peaks form; fold in 1/4 cup warm caramel sauce just until streaks appear. Spoon caramel whipped cream alongside peaches. Serve, passing remaining caramel sauce separately. Serves 6


4 lg. fresh plum tomatoes
1/4 cup chopped fresh basil
2 tbsp. chopped fresh marjoram
1 shallot, minced
2 tbsp. balsamic vinegar
1 tbsp. olive oil
4 6-oz swordfish steaks, 3/4 to 1 inch thick
1 olive oil
1 cracked black peppercorn

Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half, squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 T oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve. Yield: 4 Servings


1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1/4 cup fresh lemon juice
2 tablespoons sour cream
1 tablespoon extra-virgin olive oil
1 tablespoon tahini
1-2 cloves garlic, minced
1/2 teaspoon toasted sesame oil
1/2 teaspoon ground cumin
1/4 teaspoon paprika
Chopped flat-leaf (Italian) parsley, for garnish
In a food processor or blender, process the chickpeas, lemon juice, sour cream, olive oil, tahini, garlic, sesame oil, cumin, and paprika until smooth, adding 1 to 3
tablespoons of water as needed to obtain a creamy consistency. Garnish with the parsley and serve.


2 cups sifted whole-meal (whole wheat) flour
1 cup sifted plain flour
1 1/2 teaspoons sugar
2 tablespoons oil
2 tablespoons yogurt
1/2 cup milk

In a large mixing bowl combine the wholemeal and plain flours. Make a well in the middle of the mixture, and add the liquid ingredients, and combine everything together using your hands to make a firm dough.

Divide the dough into 20 small balls approximately. The balls should be small enough to make small sized tortillas. Roll out each ball on a floured surface. Deep fry, keep the top of the facing upwards, until lightly golden. Drain on paper towels.

Yield: 6 Servings

4 large cucumbers, sliced
2 medium onions, thinly sliced
3 tbsp. minced fresh dill
1 cup sugar
1/2 cup vinegar
1/2 cup water
1 tsp. salt

In a bowl, combine cucumbers, onions and dill. In a saucepan, combine sugar, vinegar, water and salt; bring to a boil.

Pour over cucumber mixture. Cover and chill for 3 hours or overnight.


Traditional Flaky Short-Crust Pastry

1 1/2 cups/375g flour
1/4 tsp./1.25g salt
1 Tbsp./15g granulated/caster sugar (optional)
4 Tbsp./60g lard
4 Tbsp./60g butter
3-4 Tbsp./45-60ml ice cold water (less if using food processor)

Chill the work-bowl, rolling pin, large board for rolling and pastry cutter, knives or food processor blade in the freezer. Wash your hands in icy cold water.

Combine flour and salt (and sugar if using). If working with pastry cutter or two knives, cut lard and butter into little bits and work into the flour mixture until it resembles coarse meal (has the texture of cornmeal). Drizzle in the ice cold water a tablespoonful (15g) at a time, working with the pastry cutter or knives, until the dough forms a ball and pulls away from the sides of the bowl. Again wash hands in ice cold water, then pat the dough into a flat, round disk and chill.

If using food processor, add flour and salt (and sugar if using) and blend a moment to combine. With the motor running, add lard and butter in large chunks and process until it resembles coarse meal (or cornmeal). Very slowly drip in icy cold water; you may need no more than 1 Tbsp./15ml. You just want the dough to form a ball and pull away from the sides of the work-bowl. Wash your hands in icy cold water, then pat the dough into a flat, round disk and chill.

Sprinkle flour on the rolling surface you plan to use and pat out the dough on it. Remove the rolling pin from the freezer and dust it with flour. Roll out the dough into a circle large enough to cover the bottom and sides of your pie pan (about 11-12"/28-31cm in diameter). Loosely roll the dough around the pin, and use the pin to lay the dough over the pie dish. Wash your hands in icy cold water again. Press the dough onto the bottom and sides of the pie dish. Press up the overhang (there should not be too much, not should it be uneven) and crimp the edges prettily with either your fingers or the tines of a fork.

Preheat the oven to 425 F/220 C/gas 7. Prick the bottom of the shell all over with a fork, or fill it with a pie chain or a cupful of dry beans.* Bake 15-20 minutes, or until lightly browned. Set on a rack to cool.

Lemon Filling:

1/4 cup/60g cornstarch/cornflour
1/4 cup/60g all-purpose/plain flour
1/4 tsp./1.25g salt
1 1/4 cups/310g sugar
1 1/2 cups/375ml water
grated zest of 1 lemon
1/2 cup/125ml freshly squeezed lemon juice
2 Tbsp./30g unsalted butter
yolks of 4 eggs, lightly beaten

Whisk cornstarch, flour, salt, sugar and water in a saucepan and cook, whisking constantly, over medium-high heat until the mixture thickens, about 3 minutes. Remove from heat and whisk in lemon zest, lemon juice and butter, whisking until smooth and well blended.

Gently drizzle about 1/2 cup/120ml of the mixture into the egg yolks, stirring all the while, to temper the eggs. Then pour the egg mixture into the lemon mixture and stir well. Allow to cool a bit the spread the mixture in the pre-baked pie shell.

Meringue Topping:

5 egg whites at room temperature
1/2 cup/125g sugar
1/4 tsp./1.25g salt

Put the egg whites in a bowl and mix to blend. Put the bowl in a pan of hot but not boiling water; whisk constantly until the mixture feels warm. Add the salt and remove from the hot water. Beat with an electric mixer until the meringue is stiff and shiny. Alternatively, use a wire balloon whisk and a copper bowl to whip by hand.

Spread the meringue over the lemon pie filling. Make sure the meringue touches the edges of the crust all the way around, to prevent the it from shrinking. Use a narrow spatula to swirl the meringue up in pretty peaks.

Preheat the broiler/griller. Place the pie under it for just a minute or two, just long enough to brown the peaks of the meringue. Take care not to burn them.

Serve the pie at room temperature. Store leftovers in the refrigerator for up to two days.

Serves 8

Pastry shell, baked

3/4 cup granulated fructose
1 cup water
1/4 tsp. salt
1/2 cup corn starch
3/4 cup water
4 egg yolks, slightly beaten
1/2 cup lemon juice
2 Tbsp. margarine
1 tsp. lemon peel, dried
4 egg whites
1/4 tsp. cream of tartar
2 Tbsp. fructose
2 Tbsp. granulated sugar replacement

Combine the 3/4 cup fructose, the 1 cup water and salt in a saucepan. Stir and cook until boiling. Combine cornstarch and the 3/4 cup water in a small bowl, and mix thoroughly. Stir cornstarch mixture slowly into boiling fructose mixture. Cook until thick and clear. Remove from heat. Combine beaten egg yolks and lemon juice. Stir in to thickened hot mixture. Return to heat and continue cooking stirring constantly until mixture boils rapidly again. Remove from heat; then stir in margarine and lemon peel. Pour into pie shell.

For meringue:
Combine egg whites and cream of tartar in a mixing bowl and beat until frothy. Combine the 2 T. fructose and sugar replacement in a small cup. Continue beating egg whites, gradually adding combined sweeteners, until stiff. Spread on filling and bake at 325 for about 5 minutes or until lightly browned.
* If you have a steel chain of small balls, you can just run it through the dishwasher after each use; you can keep the dry beans in a glass jar in the cupboard and not worry about washing them after using them to weigh down the bottom of the pie shell.


1 cup butter or margarine
1 cup sugar
2 eggs
3 cups sifted all purpose flour
1 tsp. baking soda
1 6-oz. can of frozen lemonade (pink or reg.)

Cream together butter and l cup sugar; add eggs and beat until fluffy. Sift together flour and soda; add alternating to creamed mixture with l/2 c. lemonade concentrate. Drop dough from teaspoonfuls 2" apart onto greased cookie sheets. Bake cookies at 400 degrees approx. 8 minutes or until lightly browned around edges. Brush hot cookies lightly with remaining lemonade concentrate.
Sprinkle with sugar. Remove to cooling racks. Makes approximately 4 dozen


3/4 pound fresh peeled, deveined shrimp
3/4 pound fresh asparagus, cut into 2 inch pieces
1 clove garlic, minced
2 Tbsp water
1 medium green or sweet red pepper, cut into thin strips
2 Tbsp soy sauce
1/2 tsp finely shredded lemon peel
1 Tbsp fresh lemon juice
1 tsp cornstarch
2 cups hot cooked rice

In a 1 1/2 quart microwave proof casserole, combine the asparagus, garlic and water. Cook, covered, on high, for 4 to 5 minutes or until asparagus is just crisp tender. Stir in shrimp and pepper. Cook, covered, on high for 5 to 7 minutes or until shrimp are pink and asparagus is tender. stirring once. Remove shrimp and vegetables with a slotted spoon, reserving liquid in casserole.

Meanwhile, in a bowl, combine the soy sauce, lemon peel, lemon juice and cornstarch. stir into reserved liquid in casserole. Cook, uncovered, on high for 2 to 4 minutes or until thickened and bubbly. Stir after every minute until mixture begins to thicken, then every 30 seconds. Stir shrimp and vegetables into the casserole. cook, uncovered, on high for 1 to 2 minutes, or until heated through. Serve with rice. Serves 4


2 pounds of lobster
One 8 ounce can of button mushrooms
1 tablespoon of salad oil
1 clove garlic
1/2 cup of diced celery
1/2 cup of diced bamboo shoots
1/2 cup of diced water chestnuts
1 cup of Chinese pea pods
2 teaspoons of cornstarch
1/2 teaspoon of sugar
1/2 teaspoon of salt
1 teaspoon of soy sauce
1/2 cup of chicken broth
3/4 cup of cashew nuts

Shell the lobster and cut into 1 inch pieces. Drain the mushrooms and cut into quarters. Heat oil in skillet or wok, sauté garlic and remove. Sauté lobster for 30 seconds. Add the mushrooms, celery, bamboo shoots, water chestnuts and pea pods. Stir-fry 30 seconds.

Mix the cornstarch with sugar, salts, soy sauce, and broth; stir into vegetable mixture. Simmer, stirring constantly, until sauce thickens; quickly stir in cashews. Serve immediately.

These make a beautiful presentation, and are a great twist on an old favorite.

12 each large tomatoes
2 tsp. salt

1 tbsp. olive oil
1 lb. wt. extra lean ground beef
1 cups (1 medium) yellow onion, diced 1/4"

1/2 cup red bell pepper, diced 1/4"
2 tsp. garlic, fresh minced
1 cup basmati rice, or long grain rice
2 tsp. salt
1/8 tsp. cayenne pepper, ground

1 cup tomatoes, chopped
2 tbsp. pine nuts, toasted
3 tbsp. dill, fresh minced
2 tbsp. mint, fresh minced
2 tbsp. oregano, fresh minced
1/4 cup dried cranberries, chopped
3 tbsp. lemon juice, fresh (1 lemon)
2-3/4 cups beef or chicken broth (2 cans- 14.5 oz. each)

Pre heat oven to 350 degrees Fahrenheit.

Cut tops off of tomatoes about 3/4" down from top. Save for "lids". Using a spoon or melon baller, scoop out insides of tomatoes, leaving outer layer intact. Discard insides, or you can discard seeds, and save pulp for use in filling if desired. Sprinkle inside of tomatoes with salt, and invert onto rack to drain. This will make the tomatoes firmer for baking. Let sit inverted while you prepare filling, at least 20 minutes.

To prepare filling:

Over high heat brown beef and onions in olive oil and cook until golden brown, 8-10 minutes. Add next set of ingredients and stir in. Let cook 2 minutes. Add remaining ingredients and bring to a boil. Stir then reduce heat to simmer, and cover. Let cook for 10-15 minutes until liquid is just absorbed. Rice will still be a little chewy.

Stuff hollowed out tomatoes with about 1/2 cup of filling each, mounding slightly on top. Place in large baking dish, the tomatoes should just touch each other in the pan. Place tomato top "lids" back on tomatoes. Cover with foil and place in pre-heated oven. Bake for 30-40 minutes until hot throughout, but tomatoes should still hold their shape.

(Yield: 6 servings) Serve 2 tomatoes per person.


1 lb. frozen mixed vegetables, whatever you prefer
1 lb. haddock or other white fish steaks
1 lemon
2 tsp. dill weed
2 medium tomatoes, chopped (or canned equivalent)
1 green bell pepper, chopped
1/2 tsp. garlic powder
1/4 tsp. black pepper
another lemon for garnish

Thaw out vegetables and drain off water. Place fish on a plate, squeeze on the juice from half the lemon, cover with plastic wrap and microwave on high for 3 1/2 minutes. Drain off excess liquid.
Arrange the vegetables on and around the fish. Sprinkle with garlic salt, pepper and juice from the other half of the lemon. Cover with plastic wrap and return to microwave. Cook about 4 minutes on high, or until the fish flakes easily when poked with a fork.

Serve garnished with lemon wedges.

(Sea Witch Manor, Rehoboth Beach, DE) Assemble the sauce ingredient up to an hour ahead, separate the eggs, and prepare the berries. Beat the eggs just before baking. Have your guests seated when you bring this dish to the table.
9 large eggs, separated 9 tablespoons sugar
9 egg yolks 1/4 cup orange juice
3 tablespoons all-purpose flour 6 tablespoons butter
1/2 cup orange juice 2 tablespoons sugar,
2 tablespoons butter 2 tablespoons sugar
1/2 cup orange juice 4 cups sliced strawberries

In a large bowl, beat the egg whites until foamy, add 9 tablespoons of sugar and beat until the whites hold stiff peaks. Do not over-beat the eggs.

In a separate bowl, beat together the egg yolks, 1/4 cup of orange juice and flour until well mixed. Gently fold into the egg whites. In a 10 to 12-inch oval baking dish melt 6 tablespoons of butter. Add 1/2 cup of orange juice and 2 tablespoons of sugar, remove from heat when bubbly. Gently slide large spoonfuls of egg mixture into the hot sauce. Bake in a 350-degree oven for 13 to 15 minutes, until
the center jiggles only slightly. In a 10 to 12-inch frying pan, melt 2 tablespoons of butter. Stir in 2 tablespoons of sugar and 1/2 cup orange juice. When bubbling stir in the sliced strawberries. Just warm, do not cook. Serves 6.

(Williams House B&B, Fernandina
Beach, FL)

1/4 cup butter or margarine
1/3 cup sugar
1/4 tsp cinnamon
1 tsp orange rind, grated
4 eggs, slightly beaten
2/3 cup orange juice
8 slices firm-type white bread

Melt butter in 15" x 10" pan in 400 degree oven. Mix next 3 ingredients and sprinkle evenly in pan. Mix eggs and juice and dip bread in mixture, soaking well. Arrange evenly in pan , spoon any remaining mixture on bread and bake in 400 degree oven about 30 minutes. Let stand 1 minute, lift out sugar side up, onto hot
platter. serve with fruit.

Tuck these next to roast chicken or pork chops for a great plate garnish. Or serve with bacon and eggs for a breakfast treat. (Yield: 4 servings)

1 cups a/p white flour
1 tbsp. onion powder
2 tsp. granulated garlic
1 tsp. salt
1/2 tsp. black pepper, ground
1 cups parmesan cheese, grated
1 cups panko (Japanese breadcrumbs)
12 slices tomatoes, sliced 1/2" thick (3 tomatoes)
2 each eggs
2 tbsp. Dijon mustard
3 tbsp. olive oil

Combine flour, onion powder, granulated garlic, salt and pepper. Mix well. In separate bowl combine panko and Parmesan. In third bowl combine eggs and mustard.
Dip tomato slices in flour, dust off excess. Then dip in egg mixture, letting excess drip off. Finally dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage. Repeat until all slices are breaded. These should be stored in a single layer, dusted lightly with extra crumbs.

Heat olive oil in non-stick frying pan, over medium-high heat. Place 3 slices( 1 order) in pan, and let cook about 1 1/2 - 2 minutes on each side, until just golden brown. Don't flip too soon or parmesan mix will fall off. Serve hot.

(Harrington House B&B, Anna Maria, FL) (Makes 4 Loaves)

5 cups brown sugar
6 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla
dash of salt
2 teaspoons lemon juice
5 eggs
1 cup oil
1 cup sour cream
13.5oz can of coconut milk
3 cups of dried cranberries
4 cups of crushed pineapple -- 2 cups drained / 2 cups not drained
3 cups shredded coconut
10oz shredded carrots

Combine all ingredients in the bowl. Spray non-stick spray on standard size loaf pans. Line just bottom of the loaf pan with waxed paper. Divide batter into each loaf pan. Cook for one hour -- 350 degrees Check after one hour by poking it in its center with a toothpick or piece of spaghetti (If the toothpick or spaghetti comes out clean it's done, if not, cook longer as needed.)


2 pounds pork tenderloin, sliced into 1-inch pieces
Salt and pepper
1 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried rosemary, crushed
2/3 cup dry red wine
1 cup chicken broth
1/2 cup orange juice
1 Tbsp. flour or cornstarch

Flatten each piece of pork with a meat mallet until they are about 1/2 inch thick. Sprinkle with salt and pepper. Heat oil in a skillet and brown pork on each side for several minutes and remove from heat. Add garlic, rosemary and red wine to pork dripping and cook for several minutes. Combine chicken broth with orange juice and cornstarch or flour and add to skillet. Heat until thickened and serve over pork medallions.


8 medium Potatoes cubes skin on
1/2 tsp Turmeric powder
1 clove of garlic chopped (or garlic paste)
1 tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp Cumin Seed Powder
1/2 tsp mustard seeds
2 Whole Red Chili
1 tbsp Cooking Oil
1 finely sliced onion

Cut each potato into eight pieces without removing the skin. Heat oil, add mustard seeds and whole red chili. Add all the spices. Add the potatoes and onion and cook for a few minutes. Add water, salt and cook on medium heat till done.


1 bay leaf
1 cup milk
4 Tbsp. unsalted butter, divided use
Salt to taste
Freshly ground white pepper to taste
Grated fresh nutmeg to taste
1 cup heavy cream
1 lb. potatoes, peeled, sliced very thin
6 cloves of roasted garlic
2/3 cup grated Gruyere cheese - Swiss Cheese – or cheddar

Preheat oven to 325 deg. F.
Heat milk with bay leaf in saucepan, taking care not to let it boil. Add 3 tablespoons butter, salt, pepper, grated nutmeg, cream, and potatoes to the pan with the hot milk. Simmer stirring from time to time to separate potatoes. Cook 20 minutes or until just tender. Remove from heat and set aside. Add roasted garlic.

Butter an au gratin dish. Pour in potato mixture and sprinkle with grated cheese. Bake for 40-45 minutes. If surface of potato mixture is not browned sufficiently, place under a broiler for about 3 minutes. Remove and let cool for 5 minutes before serving.


2 medium zucchini, cut in half lengthwise
1/2 lb. mushrooms, stems removed
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup prepared Oriental Sesame Salad Dressing
2 cups Brown Rice, uncooked
1/2 cup chopped fresh parsley
Brush vegetables and chicken with 1/2 of the dressing. Place on grill over medium coals or on broiler pan. Grill or broil chicken 10 to 12 minutes or until cooked through, turning after 5 minutes and brushing occasionally with remaining dressing. Grill or broil vegetables 6 to 8 minutes or until tender, brushing occasionally with remaining dressing.

Prepare rice as directed on package. Stir in parsley. Serve with chicken and vegetables.


1 1/2 pounds pork tenderloin
2 tablespoons vegetable oil
1/4 cup sesame seed
Garlic Cream Sauce (see below)

Garlic Cream Sauce
1 tablespoon margarine or butter
2 cloves garlic -- finely chopped
1 (3 ounce) package cream cheese -- cut into cubes
1/3 cup milk
1 tablespoon chopped fresh chives OR 1 teaspoon freeze-dried chives

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Cut pork crosswise into 12 slices. Flatten slices between plastic wrap or waxed paper with a meat mallet or rolling pin to 1/2-inch thickness. Brush pork with oil; coat with sesame seed.

Cover and grill pork 5 to 6 inches from MEDIUM heat 12 to 15 minutes, turning once, until no longer pink in center. Yield: 6 servings.

While pork is grilling, prepare Garlic Cream Sauce. Serve sauce with pork.

Garlic Cream Sauce

Melt margarine in 10-inch skillet over medium heat. Cook garlic in margarine about 2 minutes, stirring occasionally; until golden; reduce heat to low. Add cream cheese and milk. Cook, stirring constantly, until smooth and hot. Stir in chives. Serve warm. About 2/3 cup.


1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
fresh rosemary sprigs

Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13x9x2-inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan
juices. Garnish with fresh rosemary sprigs. Serves 6


1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon salt
1/3 cup firmly packed light brown sugar
1/4 cup stick margarine, softened
1 egg
1 tablespoon low-fat (1%) milk
1/3 cup baking raisins

Preheat the oven to 350 degrees F. Spray an 8x8-inch pan with non-stick cooking spray.

In a medium bowl, whisk together the flour, oats, baking soda, nutmeg, cinnamon, allspice, cloves, and salt. Set aside.

In a medium bowl, with an electric mixer on medium speed, combine the sugar and margarine. Blend in the egg and milk until smooth. Add the flour mixture to the margarine mixture in thirds, and blend until smooth, 2 minutes. Stir in the raisins.

Spread in the baking pan and bake until the edges just starts to pull away from the sides of the pan, about 12 minutes. Cool completely and cut into 9 bars.


Large won ton wrappers
1/4 lb./125g very finely ground pork
1/4 lb./125g firm tofu, ground
6 scallions (green onions, spring onions), white and green parts, minced
1 thick slice raw gingerroot, minced
dark soy sauce to taste

After you have your butcher grind the pork at least twice to make it very fine, take it home and grind it again, this time with the tofu; blend well. Add the scallions, gingerroot and soy sauce; blend well and let rest in the refrigerator for at least an hour to let the flavors blend. You can also prepare the filling a day in advance.

Set out the filling, the wrappers and a bowl of cold water with a brush. Put a spoonful of the filling on a wrapper, brush the edges with the cold water and pinch closed. Set on a tray.

Put water in the bottom of the wok. Line the steamer basket with lettuce or Chinese cabbage leaves and set the dumplings, slightly apart, on the leaves. Cover and steam 15 minutes, until done. Gently remove to a lettuce-lined serving plate.

Dipping Sauce:

1/2 cup/125ml dark soy sauce
1/4 cup/60ml rice vinegar
2 tsp./10g granulated (caster) sugar
1 Tbsp./15ml dark sesame oil (not the pale kind sold in health food stores)
1 scallion (green onion, spring onion), white and green parts, minced
1 tsp./5g toasted sesame seeds
a few shreds fresh gingerroot
a small splash of hot red pepper sauce, to taste

Whisk together thoroughly and serve as a dip for the dumplings. Serves 4-6.


2 cups crushed pretzels
1/2 cup butter, melted
1/4 cup sugar

Combine ingredients and press into the bottom of a 13 x 9 inch baking pan. Bake for 10 minutes at 350 degrees and allow to cool.

1 8-oz. package cream cheese, softened
1 9-oz. carton whipped topping
2/3 cup sugar

Combine and pour over crust and chill.

1 6-oz. package strawberry gelatin
2 cups boiling water
2 cups frozen strawberries, thawed

Dissolve gelatin in boiling water and stir in strawberries. Pour over filling and chill until gelatin sets. Slice and serve.


3 oz./90g ground walnuts
8 cloves garlic, peeled
1 very large bunch flat-leaf parsley, chopped (about 1/2 cup)
1/2 tsp./3g sweet Spanish paprika
2 1/4 cups/560ml fish stock
salt and freshly ground black pepper to taste
1/4 cup/60ml olive oil
4-6 striped bass filets
4-6 walnuts, coarsely chopped, for garnish

Process walnuts, garlic, parsley, paprika, fish stock, salt and pepper in blender or food processor until smooth.

Heat the oil in a large skillet and sauté the fish for two minutes on each side. Pour in the sauce. Cover and cook over low heat for 20 minutes, or until the fish is done.

Put the fish on a serving platter and pour the sauce over it. Garnish with the coarsely chopped walnuts. Serves 4-6.


1 can refried beans (regular or spicy)
1 packet taco seasoning mix
2 cups sour cream
2 ripe avocados
2 teaspoons lemon juice
Tabasco sauce (optional)
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/2 cup sliced green onions
1 can black olives, sliced
tortilla chips

Spread the refried beans in the bottom of a 13x9x2 baking dish. Cut, remove pits and peel the avocados. Place the avocados into a bowl with lemon juice and Tabasco (if desired) and mash with fork or potato masher until fairly smooth.
Gently spread over beans. Combine the sour cream and taco seasoning, stir well. Spread over avocado. Top with one layer each of lettuce, cheese, Green onion and olives (in that order).

Serve immediately with tortilla chips and salsa on the side or store covered in the refrigerator until serving time.


1 lb (450 g) ground beef
2 cloves garlic, finely chopped
2 Tbsp (30 ml) all-purpose flour
2 Tbsp (30 ml) chili powder
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
1 1/2 cups (375 ml) water
2-3 cups (500-750 ml) tortilla chips
1/2 head iceberg lettuce, shredded
1 small onion, chopped
1 cup (250 ml) grated cheddar cheese
1 medium tomato, chopped
1 avocado, peeled, seeded, and diced
1/2 cup (125 ml) sliced black olives
1/4 cup (60 ml) pickled jalapeno peppers, sliced
1 cup (250 ml) ranch salad dressing

Sauté the beef and garlic in a skillet over moderate heat until the meat is browned, about 5 minutes. Stir in the flour, chili powder, cumin, salt, and pepper. Add the water and simmer uncovered over low heat until the mixture has thickened, stirring occasionally. Meanwhile, arrange the tortilla chips on a large serving platter or individual plates and place the lettuce on top. Add the beef mixture followed by the remaining ingredients in the order listed. Serves 5


2 gelatin sachets (packets)
2 oranges
2 grapefruits
300ml (1/2pt) orange juice
300ml (1/2 pt apple juice
2 tbsp sugar
3 tbsp clear honey
cream to garnish

Sprinkle the contents of the sachets over 60ml (4 tbsp) cold water and leave until it becomes spongy. Grate the rind off 1 orange and one grapefruit. Heat the orange and apple juices together in a saucepan with the rind. Add sugar. Dissolve gelatin over a bowl of hot water. Add juices and stir well. Put into 4 individual bowls and chill for 2 hrs until set.

Meanwhile segment the orange and grapefruit holding the fruit over the bowl to catch the juices. Set aside. Gently heat the reserved juice with honey and pour over the fruit segments. To serve jellies, briefly dip the outside of the bowls into hot
water and invert onto 4 plates. Arrange honeyed fruit around and top each jelly with a little cream.

(Bangkok Cuisine Restaurant, Naples, FL) Makes 4 servings

6 oz. sliced white chicken meat
6 oz. sliced white onions
2-3 med pieces galanga( thai ginger)
3 - 1" slices of lemon grass
1 oz. chopped green onion
24 oz. water
1 package (2 oz.) coconut milk concentrate
4oz. fresh lime or lemon juice
4oz. fish sauce
1 tablespoon ground red chili

Start heating the water. Add 1 package coconut milk concentrate, Galanga ginger and lemon grass. Add 6 oz. sliced chicken. Bring to a boil. After the soup has boiled for 2 minutes, add the white onions and mushrooms. In your serving bowl add the lime juice and fish sauce. Do not add this to the boiling soup! When the chicken is cooked, place the soup in the serving bowl with the sauces. Garnish
with the green onions, spice to taste with red chili and serve.


1 packages (2 1/2 tsp.) Yeast
1 cup Warm water (110-115 degrees)
2 Tbsp. Olive oil
3 Tbsp. Butter, salted, softened
1/2 cup Milk
1 Tbsp. Rosemary, fresh minced
3 3/4 - 4 cups A/P white flour
1 tsp. Salt
As needed Semolina flour, or cornmeal

4 each whole Roma tomatoes, sliced 1/8 inch thick
1/4 cup Olive oil
1/2 tsp. Kosher salt
1 Tbsp. Rosemary leaves, picked from stem

2 Tbsp. Olive oil

In small bowl dissolve yeast in warm water. Let sit until foamy, about 5-10 minutes.

Place yeast and water in mixer bowl add olive oil, butter, milk and minced rosemary. Slowly start adding flour while mixing on low speed. Continue adding flour until dough comes together. Dough will be somewhat soft, do not add more flour than necessary to handle. Knead dough for 5-10 minutes until soft and smooth.

Place back into mixer bowl and cover with towel. Set in warm place to rise for about 1-2 hours, until doubled.

Punch down dough, then divide into 12 equal pieces. Shape into flat balls and re-cover with towel. Let sit 10-15 minutes.

Shape dough by stretching and flattening into a 5 inch disk. Place on cookie sheet lightly sprinkled with semolina flour. Cover with towel while you shape remaining loaves.

Using your finger tips, poke many small holes into each focaccia. Re cover with towel and let rise for an hour until doubled in size.

Poke each loaf again with your fingertips, then arrange the roma tomato slices in a circle on top. Drizzle the loaves with 1/4 cup of olive oil, sprinkle with kosher salt and rosemary leaves.

Bake at 425 degrees for 20-30 minutes until golden brown. Brush loaves with olive oil, remove from sheet, and cool on racks.


1 1/2 lbs. Tomatoes
1/2 tsp. caraway seeds
1 tsp. cloves
a stick of cinnamon
1 bottle Vodka

Use nice firm tomatoes, skin them and cut them into small pieces. Put the tomato pieces in a preserving jar, add all the other ingredients and pour over the vodka. Close the jar, after 14 days add sugar to taste. Wait another month before serving this drink.


7 cups Rice, cooked
16 ounces Salsa -- fresh or preserved
3 cups Red Kidney Beans, canned -- drained and rinsed
2 cups Frozen Corn
16 large Flour Tortillas
1 package Taco Seasoning Mix -- (vegan)

2 cups Cheddar Cheese, shredded
1 cup Sour Cream

In a large pan, mix rice, salsa, taco seasoning, corn and kidney beans. Heat through. Spoon into tortillas to serve. At this point, you may add the optional cheese and sour cream.

Note: A low fat option to sour cream is unflavored yogurt.
Note: For total vegan diets, you may use tofu cheese in place of shredded


1 medium onion, sliced
2 leeks, well washed and sliced
1 Tbsp ./15ml unsalted butter
1 quart /1 liter chicken broth
1 lb. /450g potatoes, sliced
1 pint /500ml cream
salt and freshly ground white pepper to taste
chopped chives

Cut leeks in half lengthwise and wash well to remove all sand, and slice. Peel and slice onions. Cook in the butter until tender. Add the chicken broth and potatoes; boil 20-30 minutes, until the potatoes are tender. Press through a sieve. Stir in the cream; season to taste. Refrigerate several hours or overnight. Serve garnished with chopped chives.

Serves 4-6.


1/2 cup Vegetable Shortening
1 cup Sugar
1 Egg -- (or egg substitute)
1 cup Zucchini -- shredded & peeled
2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1 cup Raisins

In a large mixing bowl, cream shortening and sugar. Add egg (or substitute) and beat well. Stir in zucchini and set aside. Combine flour, baking soda and cinnamon in another bowl. Add baking powder, salt, nutmeg and cloves. Add dry ingredients to wet ingredients and stir until well mixed. Stir in raisins and drop by rounded teaspoonfuls 2 inches apart on a greased cookie sheet. Bake at 375 degrees F for 12-15 minutes or until golden brown. Cool on pans for 2 minutes before removing to wire cooling racks. Cookies will be cake like, soft and chewy.








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