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).



2 cups sugar
1 cup water
½ stick of butter
1 tsp. almond extract

Heat sugar and water until boiling; add butter and remove from heat; add almond extract and mix thoroughly.


4 tart apples (we like granny smith) cored, and diced
2/3 cup apple cider vinegar
1/2 cup granulated sugar
1/2 cup brown sugar
Juice of 1 lemon
1 Tbsp. fresh ginger, grated
1/2 cup raisins
1/2 tsp. salt

Combine vinegar, sugars, and lemon juice in a saucepan and bring to a boil. Add apples, ginger, raisins and salt and cook over medium heat until apples are tender. Adjust flavors if needed and serve warm with lamb chops. This recipe is really something special. The delicate flavor of the lamb chops is really complemented by the chutney. You can make extra chutney and save it in the refrigerator for a few days to have with other recipes.


1 Duncan Hines spice cake mix
1 tsp. cinnamon
1 cup Hellman's Mayonnaise (Best Foods on the west coast U.S.)
3 eggs, beaten
1 cup water
1 chopped apple - skin on (i use any variety)
1 cup chopped pecans or walnuts (optional)

Beat cake mix, adding cinnamon, eggs, water and mayonnaise until well blended - about 2 minutes on medium, scraping down sides occasionally. Stir in chopped apple and nuts if desired.

Pour into greased bundt pan and bake 350 degrees for 35 minutes. Let cool in pan ten minutes and place on serving plate. Prepare the icing at this time.

Caramel Icing
1 stick real butter (unsalted)
1 cup light brown sugar
1/4 cup Half & Half
2 - 2-1/2 cups powdered sugar

Bring butter, sugar and Half & Half to a boil and boil 1 minute. Beat in powdered sugar. Pour over cake.


2 large or 3 small, perfectly ripe avocados
1/2 cucumber
1 green pepper, hulled and de-seeded
1 green chili, hulled and de-seeded
1 Spanish onion, skinned
1 clove garlic, peeled
1 pint cold, pure water
1 tsp. (5 ml) salt
Small bunch fresh cilantro
Juice of 1 lime or lemon

To serve:

1/2 cup (125 ml) sour cream
1 lime, quartered
Rough salt
Chilled tequila (optional)

Skin, halve, and stone avocados. Roughly chop cucumber, pepper, chili, onion and garlic; put them in blender (or vegetable juicer, if available) with the water and process thoroughly. Strain, pressing well to extract all the juices.

Return strained liquid to blender with avocado flesh, cilantro leaves (leaving a few for decoration), lime juice and salt.

Process to purée, adjust seasoning, bearing in mind people will have their own salt and lime quarters.

Serve chilled, topped with a dollop of sour cream, lime quarters and rough salt.

Accompany with little glasses of tequila, either to sip with lime and salt, or to stir directly into the soup. (optional)

Comments: The classic Spanish Gazpacho relies on tomatoes for flavor and bread for thickening, but in this Mexican version, the rich flesh of the avocados provides both. Serves 4

(Alexander Homestead, St. Augustine, FL)

3 cups of Milk
6 eggs
2 tsp. Vanilla
¼ tsp. Nutmeg
¼ tsp. Cinnamon
1 Loaf French style bread. (This is large and will be cut on the diagonal.)
Corn Flake crumbs
½ cup melted butter

Prepare the night before by mixing all wet ingredients and soaking bread overnight. The next morning, preheat oven to 450 degrees and spray large jelly roll pan with Pam. Sprinkle corn flake crumbs on both sides of bread and drizzle melted butter over top. Bake for 12 minutes each side. Serve with homemade almond syrup (supra).

Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom. One 9-inch loaf

2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups toasted walnuts, chopped coarse (about 1 cup)
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons butter, melted and cooled
1 teaspoon vanilla extract

Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.

Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Orange-Spice Banana Bread
Follow recipe for Banana Bread, adding 1 teaspoon ground cinnamon, 1/4 tsp grated nutmeg, and 2 tablespoons grated orange zest to dry ingredients.


3 ripe bananas
1 cup chopped dates
1/4 cup veg. oil
4 cups Quaker oats (not instant)
1/3 tablespoon vanilla

Mix all ingredients together, let set 15 minutes. Drop by tablespoonful on an ungreased cookie sheet. Bake at 350 deg F. for approximately 20 minutes or until slightly brown on top.


2 1/2 cups flour
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons oil
3/4 cup milk
1 egg
1 cup ripe bananas, mashed
1 cup nuts, finely chopped

Heat oven to 350. Grease and flour pan. Measure all ingredients into large
mixing bowl; beat on medium speed 30 seconds, scraping side and bottom of
bowl constantly. Pour into pan. Bake 55 to 60 minutes or until wooden pick
inserted in center comes out clean. Remove from pan. Cool thoroughly before

Apple Orchard Country B&B, Eastanollee, GA)

1 cup all purpose flour
1/2 teaspoon baking soda
1/2 cup wheat or bran flour
1/4 cup cornmeal
1 beaten egg or two egg whites
1 1/2 cup no-fat buttermilk
1 ripe banana, mashed
2 tablespoons butter, melted
2 teaspoons honey
1/4 cup toasted pecans

In large bowl, stir together soda, flours and toasted pecans. Mix together egg, buttermilk, melted butter and honey. Stir just until mixed.

Topping: Mix together 1/4 cup dark brown sugar, 2 tablespoons melted butter and 1/4 cup orange juice. Cook until syrup. Sauté sliced bananas in syrup until heated and serve on pancakes with dollop or whip cream and two pecan halves.


1 can (15 oz, 425 g) kidney beans, rinsed and drained
1 medium tomato, finely chopped
1 small onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
2 cloves garlic, finely chopped
3 Tbsp (45 ml) cornmeal
1/2 tsp (2 ml) each: dried oregano, marjoram, and thyme
Salt and freshly ground pepper to taste
1 recipe tomato relish

Tomato relish ingredients:
2 medium tomatoes, chopped
1 Tbsp (15 m) finely chopped celery leaves
1 Tbsp (15 ml) finely chopped fresh basil
or 1 tsp (5 ml) dried basil
2 Tbsp (30 ml) extra-virgin olive oil
1 Tbsp (15 ml) balsamic or red wine vinegar
1/2 tsp (2 ml) sugar, or more to taste
Salt and freshly ground pepper to taste

Mash the beans with a fork, and mix in the vegetables, cornmeal, and seasonings. Form into 4 to 6 patties. Fry in a lightly oiled skillet over moderate heat until lightly browned on both sides. Serve with tomato relish.

Tomato relish directions: Combine all ingredients in a bowl and stir to combine. Serve chilled. Makes 3-4 servings


1 - 2 Tbsp. sesame oil
1 tsp. five spice powder
2 pounds sirloin, cut into thin slices
1/4 cup soy sauce
1 Tbsp. cornstarch
1/2 cup beef broth
1 tsp. red pepper flakes
2 Tbsp. vegetable oil
1 tsp. fresh ginger, grated
2 cloves garlic, minced
1 onion, chopped
2 cups bean sprouts
1 cup snow peas

Combine sesame oil and five spice powder in a skillet and heat to medium high heat, add beef and brown and remove from pan. Meanwhile, combine soy sauce, cornstarch, beef broth and red pepper flakes and set aside. Heat vegetable oil in skillet and brown ginger, garlic and onion, add bean sprouts and snow peas and cook for several minutes. Add beef broth mixture and beef and heat until mixture starts to thicken. Serve with hot rice.


1/4 cup butter or margarine
1 cup white sugar
2 egg yolks
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cocoa
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1 cup blackberry jam
1 cup sifted confectioners sugar
1 to 2 tablespoons milk
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla extract

Combine flour, baking powder, salt, cocoa, cinnamon, and allspice. Dissolve soda in buttermilk, stirring well. Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch Bundt pan. Bake at 350 degrees for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool completely. Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake.


3 cups shredded cheddar cheese
1 1/2 cups cut up cooked chicken
2/3 cup chopped onion
1 pkg (10 oz) frozen chopped broccoli; thawed and drained
3 eggs
3/4 cup Bisquick or other baking mix
3/4 tsp. salt
1/4 tsp. pepper

Heat oven to 400 deg. F. Mix 2 cups of the cheese, chicken, onion and broccoli in a greased pie pan. Beat remaining ingredients except cheese until smooth, 15 sec. in blender or l minute with a hand beater. Pour into pan. Bake until knife inserted in center comes out clean. Approx. 25 to 35 minutes. Top with remaining cheese and return to oven until cheese melts; approx. 1 or 2 minutes.


1 15 oz container of ricotta cheese
1/2 cup sugar
1 tablespoon corn starch
2 eggs
1 teaspoon of vanilla
1 pkg. brownie mix

Heat oven to 350. Line a l3 x 9 baking pan with foil. Lightly grease foil. Beat ricotta cheese, sugar, cornstarch, eggs and vanilla with an electric mixer on med. speed until smooth. Prepare brownie mix according to package. Spread 2/3 of brownie batter in prepared pan. Spread cheese mixture evenly over brownie batter. Drop remaining brownie batter by spoonfuls over cheese mixture. Cut
through batter with knife several times to marbelize. Bake 50 minutes or until toothpick inserted in center comes out clean. Cut into squares just before serving.

Aside from the fact that the inhabitants of Mexico have been eating just about everything wrapped in tortillas for thousands of years, there is nothing truly Mexican about fajitas - they're a Tex-Mex invention. The name derives from a cut of beef ("fajitas" means "little skirts" in reference to the skirt steak they are usually made with), thus making chicken fajitas one delicious oxymoron.

For the marinade:
2 cloves garlic, finely chopped
3 Tbsp (45 ml) olive oil
3 Tbsp (45 ml) red wine vinegar
1 tsp (5 ml) dried oregano
1 tsp (5 ml) lemon or lime juice
1 tsp (5 ml) Worcestershire sauce
1/2 tsp (2 ml) cayenne pepper (optional)
Salt and freshly ground pepper to taste

1-1 1/2 lbs (450-675 g) boneless, skinless chicken breasts cut into 1/4-inch strips
12 flour tortillas
2 Tbsp (30 ml) vegetable oil
1 onion cut into 1/4-inch (5 mm) strips
1 green bell pepper (capsicum) cut into 1/4-inch (5 mm) strips
1 red bell pepper (capsicum) cut into 1/4-inch (5 mm) strips

Optional toppings:
Grated cheddar or Monterey Jack cheese
Sour cream
Pico de gallo or salsa
Chopped olives
Fresh cilantro (coriander leaves)

Combine the marinade ingredients and pour over the chicken strips. Marinate refrigerated for 2 to 3 hours. Drain the chicken and discard the marinade. Wrap the tortillas in foil and heat in a 350F (180C) oven until heated through, about 15 minutes. Meanwhile, heat the oil in a large skillet over high heat and sauté the chicken, onion, and bell peppers until the chicken is cooked and the vegetables are tender, about 5 minutes. Place 2 or 3 strips of chicken along with some of the onions, peppers, and optional ingredients of your choice on each tortilla and roll, or serve the tortillas, cooked ingredients, and toppings for diners to assemble themselves. Serves 4 to 6.


8 medium Corn Tortillas -- 6-inch, cut into 1/8's
4 medium Tomatoes
1 tablespoon Vegetable Oil
1 medium Onion -- chopped
1 medium Poblano Pepper -- seeded and chopped
2 cloves Garlic -- minced
1 tablespoon Cilantro -- chopped
2 tablespoons Oregano -- fresh, chopped OR 1/2 tsp. dried Oregano Leaves
1/2 teaspoon Salt
1/4 teaspoon Black Pepper -- freshly ground
1/2 cup Sour Cream -- (or unflavored yogurt)
1/4 cup Green Onions -- chopped

In large skillet, heat 1/2 inch oil to 375 degrees F. Add about 1/4 of the cut tortillas to the hot oil. Cook 1 to 2 minutes or until slightly crisp. Using slotted spoon, remove from hot oil; drain on paper towels. Repeat with remaining tortillas. Set aside.

Cover broiler pan with foil. Cut tomatoes in half lengthwise; remove stem ends. Place tomatoes, cut side down, on broiler pan. Broil 3 to 4 inches from heat for 15 to 20 minutes or until skins are charred. Cool 10 minutes. Peel and discard skins.

Heat 1 Tbsp. oil in large skillet over medium-high heat. Add onion, chili pepper and garlic; cook over medium heat 2 to 3 minutes or until onion is softened. Stir in peeled tomatoes, cilantro, oregano, salt and pepper. Cook over medium-high heat 2 to 3 minutes, breaking up tomatoes while stirring constantly. Reduce heat to medium; cook 11 to 13 minutes or until sauce is thickened and tomatoes are softened, stirring occasionally. Stir tortilla wedges into tomato mixture; cook and stir over medium heat 3 to 4 minutes or until tortillas are slightly softened and have absorbed some of the sauce. Spoon into serving bowl. Top with sour cream and green onions.

TIP: Tortillas and sauce can be made ahead. Store tortilla wedges at room
temperature in airtight container; store sauce in refrigerator. To serve, heat sauce in large skillet; add tortilla wedges. Continue as directed above.

Description: "Chilaquiles means "broken-up old sombrero.""


1/2 cup real butter, at room temperature
1/2 cup confectioner's sugar
1/4 tsp salt
1 tsp vanilla
1 cup flour

Cream butter. Add sugar, salt, and vanilla. Cream. Add flour. Shape into
36 small balls. Place on ungreased cookie sheets. Press deep hole in each
with finger. Bake at 350 degrees for 12 - 15 minutes. Fill while warm. Cool. Frost.

3 oz cream cheese, softened
1 cup confectioner's sugar
1 tsp vanilla
1/2 cup finely chopped nuts
1/2 cup shredded coconut

Cream together cream cheese, sugar, flour, and vanilla. Stir in nuts and coconut. Use to fill cookies.

1/2 cup semi-sweet chocolate morsels
2 Tbsp water
2 Tbsp real butter
1/2 cup confectioner's sugar

Melt chocolate, water, and butter over low heat. Remove from heat. Stir in sugar. Beat until smooth. Use as a warm glaze over the cooled cookies after they are filled.

Hints: Usually makes less than 36 cookies unless they are very small. It is almost as easy to make a double recipe as it is to make a single. After the cookies are finished, let cool completely and store in a tin with waxed paper between the layers.


1/2 cup butter
1 cup sugar
1 large egg
1 teaspoon vanilla
2 (2oz) squares unsweetened chocolate, melted
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk

Cream butter, add sugar and cream together well. Add egg, vanilla and chocolate, beating well. Sift together flour, soda and salt. Add in flour and milk, alternately, to creamed mix, mixing well. Shape into 2 rolls and wrap well. chill
1 hour. Bake for 6 to 7 minutes at 400 Degrees ( hot oven) or until center is firm.

(The Overlook Inn, Ellijay, GA)

1 1/4 cup finely crushed chocolate cookie
4 tablespoons sugar
1/3 cup butter
3 1/2 cups whipping cream 4 oz. semi-sweet chocolate finely chopped
1 cup chopped roasted peanuts
1 1/3 cups peanut butter flavored chips

Combine cookie crumbs and sugar - add melted butter; toss to combine. Press onto bottom and up sides of a 9-inch pie plate. Bake in a 375 degree oven for 5 minutes, cool. Heat and stir ¾ cup of the whipping cream and the chocolate over low heat until smooth. Stir in ¾ cup of the nuts. Pour half of the chocolate mixture over the crust. Place in freezer for about 20 minutes or until set, then transfer to the refrigerator. Cover and chill the remaining chocolate mixture. Meanwhile, heat and stir 1 cup of the whipping cream and the peanut butter pieces until smooth. Cover and chill about 30 minutes or until cool but not stiff, stirring occasionally. Beat remaining 2 cups whipping cream until soft peaks form. Fold
about 1/3 of the whipping cream into the peanut butter mixture; gently fold in remaining whipping cream. Spoon 2 ½ cups of the mixture over the chocolate mixture in crust. Place in freezer about 15 minutes or until set. Cover and chill remaining peanut butter mixture. Spread remaining chocolate mixture over peanut butter mixture. Pipe or spoon remaining peanut butter mixture around the
edge of the pie. Cover and chill at least 4 hours before serving - garnish with remaining peanuts. -It is really better if you chill it longer- Serves 12-16

15 ounces Tomato Sauce
2 tablespoons Red Wine Vinegar
1 tablespoon Olive Oil
1 tablespoon Honey
1/2 medium Cucumber -- seeded and chopped
1 medium Tomato -- cut in 1/2" cubes
1/2 medium Green Bell Pepper -- chopped
1/2 medium Red Bell Pepper -- chopped
1 stalk Celery -- strings removed, chopped
2 tablespoons Red Onion -- finely chopped
2 cloves Garlic -- minced
1/4 teaspoon Tabasco Sauce -- or to taste
1/4 teaspoon Black Pepper -- freshly ground
Salt -- to taste

Combine the tomato sauce, vinegar, oil, and honey in a medium bowl. Stir in
the remaining ingredients. Refrigerate until chilled, at least 2 hours. Taste the soup and adjust the seasoning. Serve in chilled bowls in garnish with croutons.

Advance preparation: This soup will keep for up to 5 days in a covered container in the refrigerator. Before serving, thin with water or tomato juice as desired.


1/2 cup. powdered sugar
1 cup. butter; softened
1 tsp. vanilla
2 cups all purpose flour
1 cup. chopped or ground walnuts
1/2 tsp. cinnamon
1/8 tsp. salt

1/4 cup sugar
1 tsp. cinnamon

Heat oven to 325. In large bowl, combine powdered sugar, butter, and vanilla. Beat until light and fluffy. Add flour, walnuts, 1/2 tsp. cinnamon and salt; mix well.

Shape dough into 1 inch balls. Place 1 inch apart on ungreased cookie sheet.
Bake at 325 for 14 to 16 minutes or until set but not brown. Immediately remove from cookie sheets. Cool 3 minutes or until slightly cooled.

Meanwhile, in a small bowl mix coating ingredients together. Roll warm cookies in coating. Cool 15 minutes or until completely cooled. Makes 4 1/2 dozen


1/2 cup (125 ml) ice-cold milk
3 Tbsp (45 ml) chocolate syrup
Seltzer or carbonated water, chilled

In a tall glass stir together the milk and chocolate syrup. Fill the glass with seltzer, stirring gently but constantly to form a white head of foam. Serves 1.
This recipe has no egg and no cream. Go figure!


1 cup finely chopped onion
2 large or 3 medium fresh jalapenos
1 medium glove garlic, crushed
chili powder to taste
1 tablespoon olive oil
1/4 teaspoon cumin
1 pound fresh, ripe tomatoes, chopped
dash garlic salt
pinch of sugar

Sauté onion and garlic in oil until tender, do not let brown. Add remaining ingredients and bring gently to a boil, then simmer about fifteen to twenty minutes, stir often. This starter may be served hot or cold, but it is great chilled. Serve with tortilla chips. The original recipe sent by our subscriber called for New Mexico Chili Powder rather than just regular chili powder. If you are fortunate enough to find the real thing then go ahead and use it.

Yield: 12 Servings

1 lg. cucumber
6 1/2 oz can crab meat
4 tbsp. mayonnaise
1 1/2 tsp. finely grated onion
1 lg. pinch salt
1/2 tsp. sugar
5 dashes Tabasco

Cut ends off cucumber and cut into 3 pieces. Remove seeds with corer or a sharp knife, making a large cavity.

Mix crab, mayonnaise, onion, salt, sugar and Tabasco. Stuff into cucumber. Wrap cucumber in plastic wrap and chill. Slice into 1/2-inch-thick slices.


1/2 lb. small new potatoes, quartered
1/2 lb. fresh green beans, trimmed, broken into 2" pieces
1/4 cup nonfat sour cream
2 tablespoons chopped fresh dill weed
1/8 teaspoon salt
dash pepper
1/2 teaspoon olive oil
1 clove garlic, minced

In medium saucepan, bring about 2 cups water to a boil. Add potatoes and green beans; return to a boil. Reduce heat; cover and simmer 9-11 minutes or until beans are crisp-tender. Meanwhile, in a small bowl, combine all remaining ingredients; blend well. Drain vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture, toss to coat. Serve immediately or refrigerate until serving time. Makes 8 (1/2 cup) servings.

Eccles cakes should always be served warm with clotted cream or rum butter. And that is advice from a man from the north of England! If you have great patience, as with mince pies, Eccles cakes are extra special when made in miniature, two inches in diameter when finished.

1 cup/250g seedless muscatel raisins, roughly chopped
1 cup/250g dried currants
3 Tbsp./45ml rum or whisky
1/3 cup/80g ground almonds
1/3 cup/80g unsalted butter, softened
1/3 cup/80g light brown (muscovado) sugar
grated rind and juice of 1 lemon
1/2 tsp./3g cinnamon

Sugar glaze:
2 Tbsp./30ml water
1/3 cup/80g superfine granulated (caster) sugar

Puff pastry:
2 cups all-purpose (plain) flour
1 tsp./5g salt
1 cup/225g unsalted butter
1/2 cup/125ml water
1 Tbsp./15ml lemon juice

Make the filling:
Soak the raisins and currants in the rum or whisky overnight. Mix with the
rest of the filling ingredients.

Make the puff pastry:
Mix the salt and flour. Soften the butter on a plate with an icing knife (spatula) then rub 2 tbsp/30g into the flour. Mix to a soft, pliable dough with the water and
lemon juice. Turn out onto a floured board and knead lightly until smooth.

Shape the remaining butter into a 6x3”/15x7.5cm oblong. Roll the pastry into a 6”/145cm square. Place the butter on one side, folding over the pastry to enclose it. Press the edges to seal.

Turn the pastry so the fold is to the side, then roll out to a 5x15”/12.5x38cm rectangle. Fold the bottom third up and the top third down and seal the edges by pressing lightly with the rolling pin.

Slip into a plastic bag and refrigerate 20 minutes. Place the pastry with the fold to one side and repeat the above sequence, including the chilling. Repeat five times.

(After the final chilling, shape the pastry as required and continue with the recipe. (The syrup should be clear and sticky, not wet.)

Preheat the oven to 425 F/220 C/gas 7.

Complete the cakes:

Roll out the pastry evenly into one large sheet. Using a saucer as a template, cut out 4-5”/10-12.5cm circles. Just how many you get will depend on how thin you roll the pastry.

Put a spoonful of the filling mixture into the center of each circle. Gather the pastry over the mixture and pinch to seal the edges.

Invert the cakes onto a buttered baking sheet. Lightly press them flat, but don’t squash them totally. Brush with a little of the sugar glaze.

Bake for 15 minutes. Reduce the oven temperature to 350 F/180 C/gas 4 and bake 20 minutes longer or until crisp and browned. Cool on a wire rack.

Brush the finished cakes with more syrup to glaze.


Hemingway's mother, Grace Hall Hemingway, published this recipe in The Nineteenth Century Women's Club Historical Centennial Cookbook. Ernest's connection with this sweet cucumber and leek broth is unclear, but here it is:

3 cucumbers
1 tablespoon butter
1 tablespoon chopped fresh dill or mint
1 leek, white part only, sliced, or 1/4 cup chopped onion
1 bay leaf
1 tablespoon all-purpose flour

2 cups fresh chicken stock or canned broth
1 teaspoon salt, or to taste
White pepper (optional)
1 cup half & half
Juice of 1/2 lemon
1 tablespoon honey (optional)

Peel and slice two of the cucumbers. Peel, seed and grate the remaining cucumber. Heat the butter in a large, heavy saucepan.

Add the sliced cucumbers and cook over low heat for a few minutes.

Add the dill or mint, leek and bay leaf and cook over low heat until tender, about 20 minutes. Stir in the flour and cook for a few more minutes, stirring constantly.

Add the stock and salt and simmer gently for 30 minutes. Remove the bay leaf and let the mixture cool slightly.

Purée the mixture, half at a time, in a blender or food processor.

Return to the pan and add the white pepper to taste. Add the half & half, lemon juice and honey; then taste and adjust the seasoning.

Stir in the grated cucumber. Refrigerate until ready to serve. Serve in a chilled bowl. 4 to 6 servings


1 pound lean ground beef
1/2 pound ground pork
1/2 cup onion -- chopped, finely
3/4 cup bread crumbs -- fine, dry
1 tablespoon parsley -- fresh, snipped
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 egg -- beaten
1/2 cup milk
3 tablespoons vegetable oil
3 cups sauerkraut -- (1 can)
1/3 cup water -- (optional)

In a large mixing bowl, combine first ten ingredients, then shape into 18 meat-balls, about 2 inches each. (A small food scoop works great for this.) Heat the vegetable oil in a large skillet, then brown meatballs evenly on all sides. Remove meatballs from skillet and drain leftover oil from skillet. Spoon sauerkraut into skillet and top with meatballs. Cover and simmer for about 15 minutes or until meatballs have finished cooking and are done throughout. Add water if necessary.

Note: This recipe can also be served with a sweet cream gravy, country milk
gravy or stewed with tomatoes according to your family's tastes.

To freeze for later: Freeze meatballs on a cookie sheet, then place into zip baggie and freeze for up to six months before use. Thaw overnight in refrigerator before following directions above for browning meatballs, etc. with sauerkraut.


Salad Ingredients:
8 oz. corkscrew macaroni or fine noodles
20 fresh pea pods (tips and stems removed)
1 small cucumber (quartered lengthwise and sliced)
2 medium carrots (cut into long thin strips)
1 medium yellow and/or green sweet pepper (cut into thin strips)
3/4 cup thinly sliced radishes (optional)
1/2 cup bias-sliced green onions
3 Tbsp. snipped fresh cilantro
1 recipe Ginger Salad dressing (below)
1/3 cup chopped peanuts

Cook pasta according to package directions. During last 30 seconds, add pea pods. Rinse with cold water and drain.

Combine pasta and veggies.

Add Ginger Salad dressing and toss gently to coat. Cover and chill for 2-8 hours. To serve, toss salad and sprinkle w/ peanuts.

Ginger Salad Dressing

1/4 cup salad oil
3 Tbsp. rice vinegar
2 Tbsp. sugar
2 Tbsp. soy sauce
1 tsp. grated ginger root
several dashes hot pepper sauce

Combine ingredients in a jar. Cover and shake. Can chill up to 3 days.


2 cups cooked ham, cut bite-sized
2 tablespoons olive oil
1 medium onion, chopped
2 bell peppers (green, red, or yellow), seeded and diced
3 stalks of celery, sliced thin
6 cloves garlic, coarsely chopped
2 cans (15 oz. each) diced tomatoes including liquid
1 tablespoon brown sugar
2 bay leaves
1 teaspoon thyme
1 teaspoon oregano
salt to taste
cayenne pepper to taste
1/2 cup red wine
1 tablespoon Worcestershire sauce
1/2 cup chopped green olives (stuffed or not, cook’s choice)
3 tablespoons small capers, with a few drops of their brine
1 tablespoon chopped cilantro
1 tablespoon chopped dill
1 cup frozen okra pieces
2 servings rice, cooked

In a large skillet over medium heat, heat the olive oil and, when it's hot, add the onion, peppers, celery, and garlic. Sauté all till tender but not brown. Add all remaining ingredients except ham, okra, and rice, reduce heat to a simmer, and simmer uncovered for 30 minutes. (Now would be a good time to start the rice cooking.) When the 30 minutes are up, add okra and cook another 10 minutes. Add ham and rice and cook 5 minutes more. Serves 5-6.


1/2 cup dry red wine
1/4 cup olive oil
2 teaspoons Worcestershire sauce
2 teaspoons Italian Seasoning
1 1/2 teaspoons garlic powder
1 teaspoon seasoned salt
1 teaspoon coarse ground black pepper
1 London broil or top round steak (about 1-inch thick)

Combine wine, olive oil and seasonings in a large self-closing plastic bag. Place steak in bag and seal. Turn bag gently to distribute marinade. Refrigerate 30 minutes or up to 3 hours for a stronger flavor. Turn bag occasionally.

Lightly grease grill rack. Preheat grill to medium heat. Remove steak from marinade; reserving marinade. Grill 8-10 minutes per side or until desired doneness. Brush with reserved marinade after turning. Discard leftover marinade. Cut into thin slices across the grain.

Tip: Also tastes great with flank steak. Use the leftovers (if any) for French Dip


1 cup of pearl tapioca
2 large oranges
5 cups water
1 cup sugar

In a small bowl, cover tapioca with a cup of water and let soak for about 4 hours.

Peel each orange and remove tough white membrane holding slices together. Break orange flesh into small pieces. In a large saucepan, combine 4 cups of water with the sugar. Bring to a boil and stir until sugar dissolves. Drain the tapioca and slowly pour it into the pan, stirring constantly. Cook over medium heat for about 3 minutes until the pudding thickens. Add the orange, mix well and bring to a boil. Serve immediately.


1 - 3 oz box instant vanilla, or chocolate or butterscotch pudding
1/3 cup sugar
12 scoops protein powder or 12 times whatever amount the protein powder
says to use per serving (some are 1 scoop, some are 2 scoops or ? cup; just
use 12 times 1 serving)
6 cups instant dry milk powder
2 tsp vanilla powder

Stir well. Measure to see how much it makes (depends on the protein powder). Store in airtight container or small Ziploc baggies (better if children or teens are making it.)
Put 1 cup ice cold water in shaker and 1/12 of the dry mix. Shake to mix well.
[Spike thinks that once you have made it and divided it into 12 portions, you can
determine the exact amount by measuring the teaspoon or tablespoon amounts
of the protein powder. Change this recipe to reflect that information.]


6 - 8 lamb loin chops
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1/4 cup vegetable oil
Salt and pepper to taste
1/4 cup fresh mint, chopped
2/3 cup white wine
1/2 cup water

Marinate lamb in the olive oil and garlic for several hours. Remove from marinade and heat vegetable oil in a skillet. Sprinkle salt and pepper on each chop and place in the skillet. Brown chops on both sides. Reduce heat to low and add white wine, mint and water. Simmer over low heat for about 30 minutes.
Serve with Apple Chutney, recipe supra.


1 Tbsp./15ml ghee (clarified butter) or oil
1 medium onion, chopped
2 tomatoes, chopped in large pieces
12 oz./375g lean lamb, minced
1 large carrot, sliced into 2"/5cm strips
4 oz./1/2 cup/125g shelled peas
2-3 cloves garlic, minced
1 thick slice fresh gingerroot, minced
2 tsp./10g curry powder
1 tsp./5g salt
several leaves fresh mint, chiffonade
small handful fresh cilantro/coriander leaves, chopped coarsely
1 hot green chili pepper, chopped (do not de-seed-that's where the heat is!)
additional fresh coriander leaves/cilantro and/or mint to garnish

Heat ghee or oil in a large pan; add onion and cook until golden, taking
care not to burn it. Add tomatoes and cook, stirring constantly, 2-3
minutes. Add lamb and cook, breaking up lumps, 7-10 minutes, until
brown. Add remaining ingredients and cook, stirring, until the carrots
and peas are tender, about 2-3 minutes.

Place on a serving platter and garnish with additional herb leaves. Serves 4-6.


4 lobster tails (about 8 oz. each)
1/2 cup butter or margarine, melted
2 tablespoons lemon juice
2 tablespoons dry sherry
1 tablespoon Soy Sauce
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground ginger
1/4 teaspoon lemon & pepper seasoning
1/8 teaspoon paprika

Cut along underside of lobster tails with scissors. Peel back soft under-shell; discard. Bend tails to crack shell or insert long skewers lengthwise between shell and meat to prevent curling.

Combine butter, lemon juice, sherry, soy sauce, parsley, ginger, lemon and pepper seasoning and paprika; brush lobster meat with sauce. Cook lobster, meat side up, on grill 5 to 6 inches from heat source, 7 minutes. Turn tails
over; brush shell with sauce and cook 8 to 10 minutes longer, or until meat loses transparency. Serve immediately with remaining sauce


3/4 pound cooked lobster meat
6 cups lettuce, torn in small pieces
2 medium tomatoes, cut in bite-size pieces
1 cup grated Cheddar cheese
1/2 cup sliced pitted ripe olives
1/3 cup sliced green onions, including tops
1/2 cup creamy Caesar salad dressing
Whole pitted ripe olives

Cut lobster into 1/2 inch pieces. Combine lobster, lettuce, tomatoes, cheese, olives and green onions. Add dressing; toss lightly. Garnish with ripe olives.


1 lb. fresh green beans
2 cups tomatoes, diced
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/2 teaspoon onion powder

Cook beans until tender, then add remaining ingredients and cook over medium heat until cooked through, about 15 minutes. Serves 8.

1 cup sugar
1/4 cup flour
Grated zest of 1/2 lemon
Salt to taste
5 cups of fresh blackberries, bilberries or blueberries
Pastry for 9 inch, 2-crust pie
Juice of one lemon
1 tablespoon butter

Combine sugar, flour, lemon zest and salt to taste. Add blackberries, bilberries or blueberries, tossing to thoroughly coat fruit. Pour mixture into a pie crust drizzle with lemon juice and dab with butter. Place top of pie crust over pie; seal and flute edges. Cover edge of pie with foil. Bake for 20 minutes at 375 degrees. Remove foil and bake for another 25 minutes. Cool on a wire rack.


2 sticks (1 cup) butter, softened
1 1/2 cups sugar
3 large eggs, beaten
3 cups flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon each, ground: cloves, nutmeg, ginger
1 cup buttermilk
1 1/2 cups blackberry jam
1/2 cup chopped walnuts or pecans

Heat oven to 350 degrees. Beat butter and sugar in bowl of electric mixer until well mixed. Add eggs, one at a time, beating well after each addition. Stir together flour, cinnamon, baking soda, salt, cloves, nutmeg and ginger in medium bowl. Alternately add flour mixture and buttermilk to butter mixture, beating well after each addition, beginning and ending with flour. Beat in jam. Stir in nuts by hand.

Pour batter evenly into three greased and floured 9-inch round cake pans. Bake until wooden pick inserted in center comes out clean, about 35 minutes. Cool 10 minutes in pans; turn out onto wire racks. Cool completely. Use a 7 minute frosting or a cream cheese icing with this cake. Caramel frosting is good too.


6 bacon strips cut in half
2 lbs. fresh green beans
3 tablespoons brown sugar
1/2 cup water

In a large skillet, cook bacon over medium heat until crisp-tender, about 5 minutes. Add beans, brown sugar and water. Stir gently; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until beans are crisp-tender. Remove to a serving bowl with a slotted spoon. Yield: 6-8 servings.


Parsley. It's the ubiquitous garnish. But did you know that there are more than 30 varieties of this herb? The type most commonly grown and served is curly leaf parsley. There's another variety, however, that's getting a lot of exposure: Italian parsley. Also known as flat-leaf parsley, Italian parsley has a stronger flavor than the curly leaf variety and is, therefore, a better choice for use in cooking. If needed, however, the two types can be used interchangeably.

When buying Italian parsley in the grocery store, be sure to look at the label. This herb, with its flat leaves, looks very similar to cilantro. Cilantro has a much different and stronger taste, however.

Adding Italian or curly parsley to a recipe gives it a fresh, somewhat peppery essence. Because the herb is delicate, it's important not to overwork it during preparation. And be sure to add it at the last minute when using it in a cooked dish so that it retains maximum flavor and its bright-green color.

If chopping parsley, make sure it's dry first. Whirl it in a salad spinner or roll it in a kitchen towel. Another way to dry parsley is to place the wet herbs in a clean towel or pillow case. Grab the ends of the towel or case so the parsley can't escape, and shake it. The fabric will absorb most of the water.

When dry, you should be able to chop the parsley by hand, with an electric chopper, in a mini food processor or with scissors, without having too much of the parsley cling to the blades.

If using a knife, pull the parsley leaves from their stems, and gather the leaves into a loose ball on a cutting board. Holding the ball with one hand, use the knife in your other hand to cut through the leaves with several strokes. If you want the parsley chopped more finely, gather the leaves together and chop through them several more times. Keep the tip of the knife in place and work the knife back and forth in a fanning motion through the parsley until it is as fine as you want it.

Some cooks prefer to snip herbs with kitchen scissors. An easy way to do this is to place the herbs in a glass and snip them off in the size pieces you need. This takes more time but prevents bruising.

Ideas for Using
Parsley is a versatile herb. Its subtle flavor blends well with other ingredients.

In addition to playing its role as a garnish, parsley is an excellent choice for adding to salads, vinaigrettes or pastas.

Parsley is one of the main ingredients in traditional gremolata, a mixture of parsley, garlic and lemon peel typically used to flavor osso buco. The original recipe and variations also can be sprinkled over other meats, such as chicken or pork, or used on fish. One idea is to combine it with equal amounts of chopped fresh chives, tarragon, chervil and garlic, then use it on vegetables or salmon.

Mix chopped fresh Italian or curly leaf parsley into softened butter. Place the butter in little molds, or form it into logs or balls. The butter makes an attractive presentation for dinner parties.

Because of its mild flavor, adding parsley to a mixture where the other herbs are too strong helps dilute the mix a bit.

Saving & Storing
To store fresh parsley, place it stem side down in a glass filled with water. Cover the parsley with a plastic bag and refrigerate. If you change the water every few days, the parsley should last about a week.

Parsley also can be frozen for later use. To help ensure the herb keeps its color, try blanching it before freezing. Bring a large pot of water to a boil, then drop the parsley in the water for a few seconds. Using a slotted spoon, remove the parsley from the boiling water and place it in a bowl of ice water for a few seconds to stop the cooking. Remove the parsley and dry it on paper towels. To freeze, place the parsley in a single layer on a waxed paper-lined baking sheet and freeze. Once frozen, the parsley can be placed in resealable plastic freezer bags and kept in the freezer for about four months.

Although not the best method, drying is another way to preserve parsley; drying is usually reserved for sturdier herbs. To dry parsley, wash and dry it. Then gather the parsley into a small bunch, secure the stems together and hang the bunch upside-down in a dark but well-ventilated spot until the leaves are crumbly, about a week. Before storing, remove the leaves from the stems. Stored in an airtight container, dried parsley lasts for up to six months.


1 cup fresh strawberries, sliced
1 and 1/2 pound fresh peaches, sliced
2 Tbsp. lemon juice
1 and 1/2 cups biscuit mix
1/2 cup milk
3 Tbsp. butter, melted
1/4 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

Place peaches and strawberries in a 2 quart baking dish. Drizzle lemon juice over fruit. Mix biscuit mix and milk together and pour over fruit. Pour melted butter over biscuit mix. Sprinkle sugar, cinnamon and nutmeg on top and bake at 400 degrees for 35 to 40 minutes.


3/4 cup finely crushed chocolate wafers
2 tablespoons melted butter (no substitutes)
1 tablespoon sugar
12 chocolate kisses
2 8-ounce packages cream cheese, softened
1/3 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup chunky peanut butter
1/3 cup semisweet chocolate pieces
1 teaspoon shortening

Heat oven to 325 degree F. Line twelve 2-1/2-inch muffin cups with foil liners. Combine crushed wafers, melted butter, and the 1 tablespoon sugar in a small bowl. Divide among lined cups; press into bottoms. Place one chocolate kiss, point up, in each cup.

Beat cream cheese and 1/3 cup sugar in a medium mixing bowl with an electric mixer until smooth. Beat in eggs and vanilla just until blended. Beat in peanut butter. Carefully spoon about 1/4 cup mixture over kiss in each cup, making sure to keep the kiss centered on bottom of cup (cups will be full). Bake about 25 minutes or until filling is set. Cool for 30 minutes in the pan on a wire rack.
Heat chocolate pieces and shortening in a small saucepan over low heat, stirring constantly, until melted and smooth. Remove cheesecakes from foil cups. Drizzle melted chocolate over cheesecakes. Chill 1 hour or until chocolate is set. Makes 12 servings.

Make-Ahead Tip: Cover and chill up to 36 hours. Or, to freeze, do not remove from cups. Freeze up to 1 month. Let thaw in the refrigerator; drizzle with chocolate.


Yield: 5 appetizer servings

Don't be alarmed at the lengthy ingredient list; the red pepper sauce and the salsa can be made several hours in advance.

Grilled Shrimp:
20 large shrimp, peeled, deveined
1/4 cup each: olive oil, minced cilantro
1 1/2 teaspoons minced garlic
1/2 teaspoon each: minced jalapeno, oregano
1/4 teaspoon each: salt, white pepper

Roasted Red Pepper Sauce:
1 small red bell pepper, roasted, peeled, seeded, see note
1 cup fish stock or clam juice
1/2 teaspoon each: minced garlic, paprika
1/8 teaspoon each: salt, ground cumin, oregano, white pepper
1/4 cup whipping cream

Cucumber Salsa:
1 small cucumber, peeled, seeded, finely diced
1 plum tomato, finely diced
1 green onion, chopped
1 tablespoon each: minced cilantro, sour cream
1 1/2 teaspoons fresh lime juice
1/4 teaspoon each: minced garlic, minced jalapeno, salt
1/8 teaspoon each: ground cumin, white pepper

Pecan Pancakes:
6 tablespoons milk
1 egg, beaten
1 tablespoon melted butter
1 medium red potato, peeled, grated (about 1/2 cup)
1/2 cup finely chopped pecans
1/4 cup minced onion
2 tablespoons flour
3/4 teaspoon each: cornstarch, baking powder
1/2 teaspoon minced garlic
Pinch each: salt, white pepper
Oil for frying pancakes
Cilantro sprigs for garnish
For shrimp, mix all ingredients in medium glass bowl. Refrigerate, covered, 1 hour.

For roasted red pepper sauce, put all ingredients, except cream, into a small non-aluminum saucepan; simmer 20 minutes.

Add cream and simmer an additional 10 minutes. Purée in blender or food processor until smooth. Taste and adjust seasonings. Keep warm.

For cucumber salsa, mix all ingredients in a small bowl. Taste and adjust seasonings.

For pecan pancakes, mix milk, egg and melted butter in small bowl. Mix all remaining ingredients, except oil and cilantro sprigs, in medium bowl.

Stir in milk mixture until smooth. Heat a thin layer of oil in large non-stick skillet.

Pour one-fifth of the batter into skillet to make a 4-inch-diameter pancake. Fry until golden and crisp on both sides, about 3 minutes.

Repeat to fry remaining pancakes. Keep warm.

While pancakes cook, heat broiler or charcoal grill. Arrange shrimp on broiler pan or grill rack, 6 inches from heat.

Cook, turning once, until pink and cooked through, about 4 minutes.

To serve, put one pancake onto each serving plate. Top with cucumber salsa, arrange four shrimp on top.

Drizzle with warm red pepper sauce and serve garnished with cilantro sprigs.

Note: To roast a red pepper, place it directly over the gas flame or on a broiler pan 4 inches from heat source. Roast, turning often, until the skin blackens and blisters on all sides, about 10 minutes. Wrap in foil and let stand 10 minutes. Use a paring knife to remove charred skin. Cut out core and seeds.

Pommes de terre (earth apples) is French for potatoes, and duchesse means dutchess, so today's recipe is Dutchess Potatoes. Pommes de terres duchesse are delicious and melt in the mouth when made well. They are used to make croquettes, to pipe borders around platters of meat, and to make pretty potato bites arranged attractively with the rest of a dinner presentation. Dutchess potatoes should not be confused with mashed potatoes. You will immediately notice the difference in taste and texture.

1 lb./500g potatoes, peeled and sliced thickly
2 oz./50g butter
1 whole egg
2 egg yolks
salt, freshly ground white pepper and a few gratings fresh nutmeg

Garnish: nasturtium blossoms

Boil the potatoes briskly until tender. Drain off the water and toss in the pan to dry out. When dry, rub through a sieve (this is important to the texture). Put the puree back into the hot, now dry pan and turn a few moments with a wooden spoon until the puree is quite dry. Beat in the remaining ingredients. Warm the oven then turn it off. Spread the potatoes onto a baking sheet and place in the oven to dry out any excess liquid that remains.

Put a large star-shaped tip into a pastry bag. Put the potatoes into the bag and pipe them into pretty flowers onto the platter. Surround with nasturtium blossoms and serve.

(Blue and Gray B&B, Marietta, GA)

1 onion, chopped
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1 (32 oz.) package frozen hash brown potatoes
1 cup Cheddar cheese
1/2 cup Parmesan cheese

Stir together onions, soup and sour cream. Put hash browns in the bottom of a large casserole dish, and mix in Cheddar cheese. Pour mixture over the potatoes and top with Parmesan cheese. Bake at 350 for 1 hour. Yield - 10 servings. This dish freezes well, and can be microwaved.


1 lb (450 g) potatoes, peeled and quartered
1/4 cup (60 ml) milk
3 Tbsp (45 ml) all-purpose flour
3 eggs
4 egg whites
1/4 cup (60 ml) heavy cream
Salt and freshly ground pepper to taste
4 Tbsp (60 ml) butter

Boil the potatoes in salted water until tender. Drain and pass through a strainer, food mill, or potato ricer. Stir in the milk and let cool. Stir in the flour and the eggs, followed by the egg whites, cream, salt, and pepper. Heat some of the butter in a skillet over moderate heat and fry small amounts of the batter (about 1 tablespoon, 15 ml) at a time until golden brown on both sides. Repeat with
remaining batter, adding more butter to the pan as needed. Serve hot. Serves 4


2 1/4 cups all-purpose flour
3 teaspoons baking powder
1 1/4 cups sugar
3/4 cup butter -- cut in pieces
2 tablespoons grated lemon peel
3 egg yolks
1 1/2 cups red raspberry jam
1 cup chopped nuts
3 egg whites
1 cup sugar
1 cup flaked coconut

In large bowl of mixer, beat together the first 6 ingredients until mixture resembles coarse crumbs. Pat mixture on the bottom and 1-inch up sides of a buttered 9x13-inch pan. Bake at 350 F. for 15 minutes. Remove from oven and allow to cool for 10 minutes. Spoon red raspberry jam mixed with 1 cup chopped nuts evenly on crust. Beat the egg whites until foamy; slowly add the 1 cup sugar and continue beating till meringue is thick. Fold in the coconut until blended well. Spread meringue evenly over all and bake at 350 F. for about 30 minutes or until meringue is dry and lightly browned. Cover pan with foil and allow to cool. To serve, cut in 1-1/2" squares.


3 3/4 cups all purpose flour
1 1/3 cups butter or margarine, softened
3/4 cup sugar
1/4 cup orange juice
1 egg yolk
1/3 cup berry (of any type) preserves or jam

Note: This makes a LOT of cookies! You can cut this dough in half, use one half, and freeze the other for another time.

Shape rounded teaspoonfuls of dough into balls. Place 1 inch apart on cookie sheets. Press thumb into centers of cookies, making deep indentations. Bake 10 minutes at 375 degrees F.

Remove from oven, and with 1/3 cup red raspberry preserves* fill indentations. Bake 5 minutes; immediately remove and cool cookies on racks.

*You can vary this recipe by using different strawberry, mixed berry and boysenberry all with excellent results.

This pesto-style sauce is made with sun-dried tomatoes and chicken broth, creating an intense tomato flavor. Italian parsley substitutes for basil, the traditional herb used in pesto. The pesto can be made up to a week ahead of time and refrigerated, or frozen for longer storage.

8 oz. linguine
3 large garlic cloves
1 1/2 cups oil-packed sun-dried tomatoes, well drained
1 1/2 cups reduced-sodium chicken broth
1 tablespoon extra-virgin olive oil
1/4 cup chopped fresh Italian parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup (2 oz.) freshly shredded Asiago or Parmesan cheese

Cook linguine according to package directions. Meanwhile, chop garlic in food processor until finely minced. Add tomatoes; process until finely chopped. While processor is running, slowly add broth; blend until mixture is pureed.

Heat oil in medium saucepan over medium heat until hot. Add tomato mixture; cook 3 to 4 minutes or until hot, stirring frequently. Stir in parsley, salt and pepper.

Drain linguine, reserving 1/2 cup cooking water. Add reserved water to tomato mixture. In large bowl, toss linguine with tomato mixture. Place on serving platter; sprinkle with cheese. If desired, serve with additional cheese. 4 servings


Cucumber Layer:

1 package (8 oz) cream cheese
1/2 cup sour cream
1 tsp. salt
6 to 8 drops liquid red pepper seasoning
1 medium-sized cucumber, pared, seeded, and shredded
1 small onion, finely chopped
2 tbsp. snipped fresh dill

Salmon Layer:

1 can (16 oz) salmon, drained and skin and bones removed
3/4 cup mayonnaise
1/4 cup onion, finely chopped
2 tbsp. lemon juice
2 tbsp. horseradish
2 tbsp. parsley, chopped
1 tsp. salt
1/2 tsp. paprika
2 envelopes unflavored gelatin
1/2 cup cold water
1 cup heavy cream, whipped

Prepare the cucumber layer: Beat the cream cheese in a medium-sized bowl until softened and smooth. Beat in the sour cream, salt and red pepper seasoning.

Stir in the cucumber, onion and dill. Set aside.

Prepare the salmon layer: Flake or mash the salmon with a fork in a large bowl. Combine the mayonnaise, onion, lemon juice, horseradish, parsley, salt and paprika. Set aside.

Sprinkle the gelatin over cold water in a 1-cup glass measure, let soften for 5 minutes. Set the cup in simmering water, stir to dissolve the gelatin. Remove from the heat.

Stir 3 Tbsp. of the gelatin liquid into the cucumber mixture. Wet a 9x5x3 inch loaf pan, or 7 to 8 cup mold, with cool water and pour the cucumber mixture in.

Chill while finishing salmon layer.

Stir the remaining gelatin liquid into the salmon mixture. Fold in the whipped cream. Carefully spoon salmon mixture over the cucumber layer in pan.

Cover pan and chill 6 hours or overnight.

To serve, run the tip of a thin-bladed knife around the top edge of the mold. Dip the mold quickly in and out of hot water.

Cover with a chilled serving platter, invert, shake gently to remove.

Garnish with caviar, cucumber slices, lemon, and dill. Serve with party rye bread and crackers.


1 lb. fresh green beans
2 teaspoons sesame seeds
1 tablespoon sugar
2 tablespoons rice wine vinegar
1/4 teaspoon white pepper
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon MSG
2 1/2 tablespoons vegetable oil
1/2 teaspoon salt

Trim, wash and parboil beans for 2 minutes in rapidly boiling water. Drain and rinse with cold water. Heat sesame seeds in a dry frying pan over moderate heat. Remove when seeds begin to pop. Combine the sugar, rice wine vinegar, white pepper, soy sauce, sesame oil and MSG for the seasoning mixture.

Put a wok on very high heat. When very hot, add oil, salt and then the beans and stir-fry for 1 minute. Add the seasoning mixture and stir-fry for another minute. Add sesame seeds and blend well. Transfer to a heated platter.

Makes: 4 servings

1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.

Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.


8 ounces soy sauce
20 ounces unsalted butter
20 ounces angel hair pasta -- cooked
4 ounces sesame oil
4 ounces hot chili oil
8 1-pound lobsters -- blanched & chopped
2 bunches scallions -- thinly sliced
2 red peppers, seeds, membranes removed -- diced small
2 yellow peppers, seeds, membranes removed ? diced small
8 ounces oyster mushrooms -- cleaned and sliced
8 ounces shiitake mushrooms -- cleaned and sliced

You will need 8 one-pound lobsters, blanched, with all the meat removed from the shells. Chop the meat, and reserve all the head shells, legs, and tail pieces.

Soy Butter Sauce and Pasta--
Bring soy sauce to a boil; add butter in chunks, stirring until all is incorporated. Set aside. Cook angel hair pasta in boiling salted water until "al dente."

Combine sesame oil with hot pepper oil (approximately 1ounce total per portion based on the desired hotness). Stir-fry lobsters in oils, after coming up to smoke stage. Add scallions, peppers, and mushrooms. Cook until "al dente."

Add angel hair pasta and soy butter to mixture, toss everything together. Place on center of each plate. Arrange hot lobster shells on plates to appear as a whole lobster presentation.


1 1/2 lbs / 750 gr. fresh strawberries
oil for deep frying
1 cup flour
1 tablespoon sugar
2 beaten eggs
1/2 cup dry white wine (i.e. Chardonnay, Semillon etc.)
2 tablespoons cooking oil
1/2 cup sugar
honey cream (see below)

Wash strawberries, remove stems. Pat dry with paper towels. Set aside. In a
large saucepan or deep fryer heat 50 mm (2") oil to 375 degrees F. Meanwhile, combine flour and 1 tablespoon sugar. Make a well in center.

Combine eggs, wine and the 2 tablespoons oil; add to flour mixture. Beat until
smooth. Dip berries, a few at a time, into batter. Fry strawberries, a few at a time, in hot oil for 1 to 2 minutes. Remove with slotted spoon; drain on paper towels. While still warm, roll in the remaining 1/2 cup sugar. Cool slightly before eating. Serve with honey cream.

Honey cream:
Whip 1 1/4 cup / 300ml cream with 1 tablespoon honey until thickened. Serves 8

(Whitlock Inn, Marietta, GA)

Mix the following until fluffy and pour into flat baking dish:
1 large can of mashed sweet potatoes
1/2 stick of margarine (melted)
1/2 cup of brown sugar
2 eggs
1 teaspoon vanilla
1 cup milk

Mix the following and sprinkle over mix in dish:
1/2 cup brown sugar
1 cup of chopped pecans
1/3 cup flour

Slice pats of 1/2 stick of margarine over pecan mixture. Bake at 350 for 45 minutes or until done


2 pounds ground beef
2 packages(1.25 0z each) Taco seasonings mix
4 cloves of pressed garlic (or use garlic powder, maybe a teaspoon)
1/2 tsp. cayenne pepper
1 1/2 cups of water
1 Tbs. cornmeal (or use Pam spray instead)
2 pkgs. flour 10-to12 each (or corn tortillas)
1 jar of salsa (24 oz.)
1 cup of sliced onions (in season the fresh are great)
16 oz. of sour cream mixed with
1 Tbs. chili powder
3 cups of shredded Monterey Jack cheese, divided
3 cups shredded Cheddar, divided

Preheat oven to 375F. In large saucepan, cook gr. beef until brown, and drain well. add taco season packets, garlic cayenne pepper and water. Simmer uncovered for 10 min. Set aside. Sprinkle cornmeal (or spray in bottom of 9x13 baker.) Place 6 tortillas in the bottom of pan overlapping, and extending a
little up the sides of the pan.

Layer in the following order:
1 cup salsa
1/2 of the meat mixture (about 2 cups)
1/2 of the onions
1 cup of the sour cream mixture
2 cups of combined cheeses

Repeat starting with the corn 6 tortillas, salsa, meat, onions, sour cream mixture and 2 cups of cheese. Bake for 40 minutes.

Remove and sprinkle with any remaining cheese. bake an additional 10 minutes or until cheese is melted. Let stand at least 10 minutes before serving. We chop up lettuce and tomatoes, put over top at time of serving, with choice of taco sauce (mild or hot) of ones own choice. This is even better reheated as flavors mingle. Great to Freeze in airtight containers, and have on hand for lunches or surprise drop in guests. Makes 10-12 servings


Fish Cake Ingredients:
1/2 lb. firm white fish fillet
3 oz fresh string beans, finely chopped
1 onion, finely chopped
1 stalk lemon grass, very finely sliced
1 tbsp. cilantro, finely chopped
1 or 2 finely minced Asian bird chilies or Serranos
1-2 tbsp. fish sauce
1 egg
2 tbsp. cornstarch
1/4 tsp. sugar
Oil for frying

Cucumber Sauce:

1 cucumber
5 tbsp. sugar
1 cup boiling water
1/2 cup white vinegar
1 tsp. sea salt
3-5 Asian bird peppers or 2-3 serranos, preferably red, finely chopped
3 shallots, finely chopped

To Prepare sauce: Thinly slice cucumber, arrange in bowl, peeling is optional. Dissolve sugar in the boiling water. Stir in vinegar and salt.

Pour this sauce over cucumber. Sprinkle with the chopped chilies and shallots. Chill.

Mince the fish. Combine it with the string beans, onion, lemon grass, cilantro, chilies, fish sauce, slightly beaten egg, cornstarch and sugar. Blend well.

Shape fish mixture into patties 2" in diameter, 1/2" thick. Preheat oil to 350 degrees F. Fry just a few at a time until golden brown. Drain on paper towels.

Serve fish patties warm, with cucumber sauce. Garnish with sprigs of cilantro, if you like it, right before serving.

(Capital Culinary Institute of Keiser College, Tallahassee, FL) Serves 10

1/2 cup raspberry vinegar
2 tbsp. peanut oil
2 tsp. fresh orange zest, finely chopped
1 tsp. ground allspice
10 skinless, boneless chicken breasts
1/2 tsp. black pepper
1/2 tsp. paprika
2 oz. white wine
3 avocados, peeled, thinly sliced
1 papaya, seeded, thinly sliced
5 small heads of Bibb lettuce, quartered
1 pt. red raspberries, fresh
2 grapefruits, sectioned
2 oranges, sectioned
1 tbsp. fresh mint, chopped

Mix together the raspberry vinegar with the oil, orange zest and allspice, Put aside in refrigerator. Mix together black pepper, paprika and white wine. Add chicken to wine marinade and place in refrigerator for 1 hour. Remove chicken from marinade and grill until fully cooked. Cool chicken.

Slice chicken on a bias into 5 pieces. Place 2 wedges of lettuce on each of the 10 salad plates. Shingle chicken breast on to the plate. Alternate slices of avocado and papaya and place next to the chicken. Garnish with citrus sections and raspberries. Sprinkle with chopped mint. Add 1/2 oz. dressing to each plate. Serve immediately.


4 tbsp. olive oil
1 lb. fresh green beans, cleaned, cut and dried
1 small yellow onion, cut into rings
6 cloves garlic, peeled and halved
1/2 tsp. salt
2 tbsp. balsamic vinegar
3 stalks hearts of palm, cut into 1/2" rings
1/3 cup diced sun-dried tomatoes, packed in oil
2 tsp. toasted pine nuts
freshly ground black pepper
Preheat oven to 400 degrees F. Brush a large baking dish with 2 tablespoons of the olive oil. Put green beans, onion, and garlic in dish, drizzle with remaining oil and sprinkle with salt. Bake for 25 minutes, stirring beans at least 3 times. When tender, remove beans from oven and transfer to bowl. Immediately drizzle with vinegar. Add hearts of palm, tomatoes, pine nuts and pepper to taste and toss.


1/3 cup seedless raspberry jam
1 tablespoon Dijon-style mustard
1 teaspoon finely shredded orange peel
1/2 cup mild salsa
1 2- to 2-1/2-pound turkey breast half
Orange peel strips (optional)

Stir together raspberry jam, mustard, and orange peel. Stir 3 tablespoons of the jam mixture into salsa. Cover and chill jam mixture and salsa mixture. Remove skin from turkey breast, if desired. Insert a meat thermometer into the center of turkey breast. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place turkey, bone side down, on grill over drip pan. Cover and grill for 1 to 1-1/4 hours or until turkey is no longer pink (170 degrees F.), brushing occasionally with reserved jam mixture. Remove turkey from grill and cover with foil. Let stand for 15 minutes before slicing; serve with salsa mixture. Garnish with orange peel strips, if desired. Makes 8 servings.


1 1/2 cups dried white beans, Great Northern, navy, or baby lima
6 cups water
3 cloves garlic, chopped
2 tsp. salt
4 cups beef broth
1/4 tsp. freshly ground black pepper
1 tsp. rosemary, crumbled
2 cups fresh green beans (about 3/4 lb.), cut on the diagonal in 1-inch pieces
1 tbsp. butter
Juice of 1/2 lemon

Wash and pick over the dried beans. Put them into a large saucepan or kettle with the water and bring to a boil. Remove from the heat, cover, and allow to stand for 1 hour.

Return to the heat and bring to a boil again. Reduce heat and simmer, partially covered, for 1/2 hour. Using a heavy fork, mash the garlic with the salt until no large chunks remain. Add to the saucepan with the beans. Add the broth, pepper, and rosemary. Simmer, partially covered, until beans are tender. This can take 15 minutes or as long as 1 hour; timing for beans is hard to predict; keep checking.

Soup can be made ahead to this point, and refrigerated or frozen after thorough cooling. Cook the green beans uncovered in 2 quarts of boiling salted water until they are tender-crisp and bright green. Drain and add to the soup when the white beans are tender but not mushy. If green beans are not to be added right away, rinse in cold water to retain color. Stir in the butter and lemon. Serve at once, while green beans are still bright.

Note: If you want some of the soup pureed, do it before adding the green beans; the color will be better. Serves 6 to 8.

Use big zucchini with soft skin. Peel, cut in quarters, de-seed, and dice.

4 cups diced zucchini, steamed until tender crisp
2 Tbsp lemon juice
Dash salt
1 1/4 cups sugar
1 1/2 tsp cinnamon
1 1/2 tsp cream of tartar
Dash nutmeg
3Tbsp flour

Mix well. (It will be runny.) Pour into a 9 inch crust and dot with butter. Add top crust and bake at 400 degrees for 40 minutes. Hint: don't overfill pie or it will run over the sides. If you don't tell, no one will guess it isn't apple pie.

Enjoy the flavor of fresh picked corn by capturing it in this colorful relish. This refrigerator relish tastes as good as old-fashioned home-canned relish, but with lots less fuss.

6 cups cooked whole kernel yellow corn (9-12 medium-size ears)*
1 large red bell pepper, diced (1 1/2 cups)
1 medium green bell pepper, diced (1 cup)
1 medium onion, finely chopped (1 cup)
2 1/2 cups distilled white vinegar (5% acidity)
1 1/2 cups sugar
2 teaspoons celery seed
2 teaspoons mustard seed
2 teaspoons salt
1/2 teaspoon crushed red pepper
1/4 cup water
2 tablespoons cornstarch
Combine chopped vegetables; set aside.

Combine remaining ingredients except water and cornstarch in a 6-quart saucepot; bring to boil. Add vegetables; return to boil. Reduce heat; simmer, uncovered, 15 minutes. Spoon off any foam.

Combine water and cornstarch; stir into corn mixture. Heat, stirring until mixture starts to thicken, 3 to 5 minutes.

Ladle into sterilized pint-size or half-pint-size canning jars. Put lids on jars and refrigerate. Serve chilled. Use within 2-3 months.

*Tip: Husk corn, remove silk and rinse well. Cook ears of corn in boiling water (after return to boil) for 3 minutes. Cool in cold water. Cut kernels from cobs. Do not scrape cobs.


1 8" baked pie crust
1 cup. zucchini milk*
1 cup water
1 Tbsp butter
6 Tbsp honey
4 Tbsp cornstarch
pinch of salt
zest of 1 lemon
1/4 cup lemon juice
2 eggs separated
1Tbsp. honey( for meringue)

Zucchini milk: 2 small zucchini or 10 oz. peeled and blended to juice.

Heat zucchini milk, water, butter and honey. While heating, combine cornstarch,
salt, juice and zest, add to milk mix. Cook stirring constantly till thick. Beat egg yolks & add a little hot mixture to yolks stirring well. Pour yolks into hot mix and cook 1 minute. Pour into pie shell and cool. While cooling make meringue using egg whites and 1 Tbsp honey. Spread over pie and bake in 400 degree oven for 5 minutes to brown meringue. Chill and serve.


4 cups zucchini, peeled, seeded, and sliced
1 cup sugar
1/2 cup water
1/4 cup lemon juice
2 teaspoons apple pie spice
2 tablespoons cornstarch dissolved in a small amount of water
Pastry for single crust pie

Combine first five ingredients in a saucepan and simmer until zucchini is tender. Add cornstarch mixture and cook an additional 2-3 minutes until filling is thickened. Cool to lukewarm. Make topping while filling is cooling. Line pie plate with crust pastry and fill with zucchini filling. Sprinkle topping over the filling and bake at 350 until filling is bubbly and crust is browned.

1/2 cup butter, softened
1/2 cup brown sugar, packed
1 cup flour

Mix together and sprinkle over pie filling.








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