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

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Recipes from Spike & Jamie

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Contents Disk 415

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).



ACAPULCO BAKED EGGS
AMARETTO PANCAKES
ALMOND PASTE
ALMOND QUICHE
BARBECUED BEEF RIBS
BATTENBERG CAKE
BLENDER HOLLANDAISE and VEGGIES
BLUEBERRY CRUMB CAKE
CHICKEN DISH SUPER-EASY
CHOCOLATE FRIED PIE
CHOCOLATE MACAROON RING CAKE
CORN FRITTER CASSEROLE
CREAMY FRUIT TART
DATE NUT ORANGE BREAD
FIVE PEPPER JELLY
FRESH STRAWBERRY PIE
GRAB 'N GO BREAKFAST
GREEN BEANS AND TOMATOES, GREEK STYLE
GRILLED STEAKS WITH MARTINI TWIST
HAWAIIAN HAM MEDLEY
HOT BEEF AND HAZELNUT SALAD
HOT PEPPER JELLY
JALAPENO PEPPER JELLY
LEAN AND SPICY MEAT LOAF
LEG OF LAMB WITH GARLIC SAUCE
LEMON CURD
MADEIRA CAKE I
MADEIRA CAKE II
MAID-OF-HONOUR TARTS
ORANGE GUMDROPS
ORZO WITH SUMMER SQUASH
OXTAIL SOUP
PEACH COBBLER
PEACHES INFORMATION
PEANUT BUTTER CHIP POUND CAKE
PEPPER-CRUSTED LAKE PERCH / WINE SAUCE
PINEAPPLE CASSEROLE
POTTED SHRIMP
PULLED PORK SANDWICHES
QUARTER POUNDER
RED, YELLOW AND GREEN BELL PEPPERS
ROSEMARY ROAST PORK TENDERLOIN
SAFFRON CAKE
SALMON FAJITAS
SASSY SALSAS
SAUTÉED SPINACH
SHALLOT AND PEACH CHUTNEY
SPICY THAI CUCUMBER SALAD
STEAKHOUSE ONION BEEF and PEPPER
STUFFED ROCKFISH
SUGAR GLAZED SALMON
SUGAR-SEARED SALMON WITH CREAM SAUCE
SUMMER FRUIT CHARLOTTE
SWEETBREADS WITH CAPERS
TAPENADE
TOFU EGG ROLLS
TOMATO SALSA DIP
TROPICAL MUFFINS
USING A STACKED STEAMER

ACAPULCO BAKED EGGS

8 large eggs
2 tablespoons butter or margarine
6 tablespoons milk
3/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup extra-sharp cheddar -- shred
1 4-oz can green chilies -- chopped tomato sauce, ketchup chili or taco sauce -- optional tomatoes; sliced -- garnish

Put butter in 8" square baking pan. Set in 350 deg. oven to melt. Shake pan to distribute butter evenly. Slightly beat eggs, milk, salt and pepper. Pour into pan. Bake at 350 for 10 minutes or until eggs begin to set. Sprinkle with cheese and chilies. Draw a wide metal spatula across bottom of pan several times to break up mixture. Bake, breaking up mixture again several times, for 5 more minutes or until of desired doneness. Serve with tomato sauce, ketchup or chili sauce, if desired. Garnish with sliced tomatoes.

ALMOND PASTE
makes about 2 1/2 pounds

2 cups confectioner's sugar
1 1/4 cups superfine granulated sugar
4 cups ground blanched almonds
1 tsp. vanilla extract
2 eggs
juice of 1 lemon, strained

Sift the confectioner's sugar into a large bowl. Stir in the granulated sugar and almonds.

In a separate bowl, beat together the eggs, vanilla extract and lemon juice. Pour over the dry ingredients and stir together well. Form into balls--easiest on the hands--and knead on a lightly sugared surface until very smooth and totally blended. Wrap in plastic wrap and chill until needed. Freezes well.

ALMOND QUICHE

1/2 cup onion -- chopped
2 tablespoons butter
2 egg -- beaten
1 cup half and half
1 cup milk
1 tablespoon flour
1/4 teaspoon pepper -- white
1 1/2 cups Swiss cheese -- shredded
1 cup almonds -- sliced
1 pie shell -- baked

Sauté onion in butter until tender. In small bowl, beat together the eggs, both milks, flour and pepper until lightly frothy. Stir in the cooked onion, cheese and toasted sliced almonds until well mixed. Pour the mixture into a still hot baked pie shell. Bake at 325F for about 45 minutes. When done, a knife inserted in the middle will come out clean. Let stand for 10 minutes, slice and serve.

AMARETTO PANCAKES

2 cups Bisquick baking mix
2 eggs
1 cup milk
1/4 cup amaretto
1/2 cup almonds -- sliced
amaretto butter
amaretto syrup

Beat pancakes ingredients together until smooth. Cook as usual.

amaretto butter
2 tablespoons amaretto
1/2 cup butter or margarine -- softened

Combine butter and amaretto.

amaretto syrup
1/4 cup amaretto
1 cup maple syrup

In small saucepan, combine amaretto and syrup. Heat to boiling. Allow to cool before serving.

BARBECUED BEEF RIBS
6 Servings

3 pounds beef chuck flat ribs
2 teaspoons salt
1/2 teaspoon pepper
1/4 cup all-vegetable shortening or
1/2 cup chopped green pepper
1/2 cup finely chopped onion
1/2 cup chopped celery
1/2 cup cider vinegar
1/4 cup catsup
1/4 cup packed brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
2 lemon slices
Green pepper ring

Preheat oven to 350ºF.

Cut ribs into 2-rib pieces. Sprinkle both sides of ribs with salt and pepper. Place ribs meaty-side-up in a shallow roasting pan. Bake at 350ºF for 30 minutes, turning once; drain.

Melt Crisco in a heavy saucepan over medium heat. Add green pepper, onion, and celery, and cook until onion is tender, stirring occasionally. Blend in vinegar, catsup, brown sugar, Worcestershire sauce, mustard, and chili powder. Add lemon slices. Simmer for 10 minutes, stirring frequently. Remove from heat; set aside.

Reserve lemon slices, then spoon half of the sauce over ribs. Cover and continue baking for 30 minutes, basting once. Turn ribs meaty-side-up; baste with remaining sauce. Cover and bake, basting several times, for 1 hour longer or until meat is tender. Garnish with reserved lemon slices and a green pepper ring.

BATTENBERG CAKE
Serves 8

1 1/2 cups/315g cake flour
3 1/4 tsp./16g baking powder
3 eggs
3/4 cup/180g superfine granulated (caster) sugar
3/4 cup/180g butter, softened to room temperature
4 drops (1/8 tsp. red food coloring
8 oz./225g apricot jam
almond paste (see recipe supra)

Use a baking pan about 10x8x2"/25x20x5cm. Cut a triple thickness of wax or
non- stick paper to the width of the pan and the length plus 4”/10cm. Pleat the
paper so that when placed in the pan the fold divides it in half across the width.
This will enable you to bake both color cakes in the same pan.

Preheat the oven to 375ºF.

Sift the flour and baking powder together twice. With an electric mixer or food
processor beat together the eggs, water, sugar and margarine* until creamy.
Add the flour and continue to beat until the batter is a pale creamy color and looks glossy.

Divide the batter very equally in two and pour 1/2 into one side of the prepared
pan. Beat the food coloring into the 2nd 1/2 and spoon it into the other half of the pan. Level the tops and bake for approximately 40 minutes.

Leave to cool for 5 minutes, then turn out onto a wire cooling rack, peeling off the
paper and separating the 2 sponges. When quite cold, trim the sponges to make two equal sized cakes. Cut each in half, top to bottom lengthwise. Spread the
sides with jam and sandwich together a white and a pink cake side by side, then
place the remaining two on top, white on pink and pink on white to form a checkerboard pattern. coat the whole of the outsides, except for the ends, with jam.

Roll out the almond paste on a lightly sugared board to an oblong the width of the
cake and long enough to wrap all the way around it, about 16x8". Wrap the
paste completely around the cake, pressing the joints together and trimming the
edges. Using your thumb and forefinger, pinch the outer edges decoratively, rather like the edge of a pie shell. Score the top with a knife in a criss-cross pattern.

BLENDER HOLLANDAISE and VEGGIES

4 Egg Yolks
1 1/2 tablespoons Lemon Juice
1/4 teaspoon Salt
Dash White Pepper -- or Cayenne Pepper
1 tablespoon Boiling Water
1/2 cup Butter -- melted but not browned
3 cups Broccoli, frozen
3 cups Cauliflower, frozen

Steam broccoli and cauliflower in a medium saucepan while making the sauce
below:

Put yolks, lemon juice and seasonings in blender. Heat butter and water separately, taking great care not to burn the butter. Blend egg mixture on high for about half a minute, then with blender still on high, add boiling water and half of the butter, very slowly and in a steady stream, then the rest of the butter can be added more quickly. The heat from the boiling water and the hot butter should cook the yolks and create a satin-smooth mixture. Serve immediately over steamed broccoli and cauliflower.

BLUEBERRY CRUMB CAKE

3 cups all-purpose flour
1 cup plus 2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
Rounded 1/4 teaspoon freshly grated nutmeg
1 1/2 sticks (3/4 cup) plus 2 tbsp cold unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1 cup sour cream
1 1/2 teaspoons vanilla
3 cups fresh blueberries (15 oz)

Preheat oven to 375°F.

Whisk together flour, 1 cup sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Blend 1 1/2 sticks butter into flour with your fingertips or a pastry blender just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Transfer 1 1/2 cups flour mixture to another bowl for crumb topping. Add remaining 2 tablespoons butter and remaining 2 tablespoons sugar to crumb topping, then blend with your fingertips until large lumps form.

Whisk together eggs, sour cream, and vanilla, then add to remaining flour mixture, stirring until just combined. Fold in blueberries and spread batter, distributing berries evenly, in a buttered 13- by 9- by 2-inch baking pan. Sprinkle batter evenly with crumb topping.

Bake in middle of oven until cake is golden and a wooden pick or skewer inserted in center comes out clean, 40 to 45 minutes. Cool cake in pan on a rack 20 minutes before cutting. note: This crumb cake is best eaten the day it is made.
CHICKEN DISH SUPER-EASY

4-6 chicken breasts - boneless and skinless
1 bottle Italian dressing (buy the cheapest one; it makes no difference)

Clean the chicken and season to taste. Put in a baking dish and pour the dressing over it. You may use "lite" dressing if you like. Bake until the chicken is tender (and it WILL be tender). Serve this with rice and a vegetable. The dressing makes a good spoon-over.

CHOCOLATE FRIED PIE

1/2 cup sugar
1/4 cup flour
1 Tablespoon cocoa
1/2 cup milk
2 Tablespoon butter
1/2 teaspoon vanilla
2 cups baking mix
1/3 cup milk
cooking oil
Powder sugar

In a saucepan, combine sugar,cocoa,1/2 cup milk, and butter. Cook, over medium heat stirring until bubbly. Cook 1 minute Stir in the vanilla, then cool. In a small bowl, combine baking mix and 1/3 cup milk. Turn onto a floured board. Roll out to 1/4 inch thick. Cut into 10 circles, each 4 inches in size. Place 1 Tablespoon cooked, cooled filling on each circle. Fold over, pressing edges with the tines of a fork. Heat oil in a deep fryer to 375 degrees. Fry pastries until golden brown.
Cook on wire racks. Sprinkle with powdered sugar.

note: Spike thinks you could do the dough and the method the same, but use a slice of fresh peach or nectarine or apple – you name it – for the filling.

CHOCOLATE MACAROON RING CAKE

Filling:
2 egg whites
1/2 tsp almond extract
1/2 cup granulated sugar
1/2 cup flaked coconut
1/4 cup all purpose flour

Cake:
1 pkg Devils food cake mix (18.25 oz)
2 egg yolks
1 egg
1 cup water
1/3 cup vegetable oil

Glaze:
1 cup confectioners sugar, sifted
4 tsp milk
1 tsp vegetable oil

Filling: Beat egg whites and almond extract on high until frothy. Gradually add the sugar, beating to soft peaks. Stir in coconut and flour, mixing gently but thoroughly.

Cake: Combine cake mix, egg yolks and whole egg, water and oil. Beat on med speed for 2 minutes. Pour half the batter into a greased and floured bundt pan. Spoon filling over batter in a ring in pan without touching sides of pan. Cover with remaining batter. Bake at 350 degrees for 55 to 65 minutes or until tester comes out clean. Cool 25 minutes in pan, then remove cake from pan and cool completely.

Glaze: Combine all glaze ingredients adding just enough of the milk to make a smooth consistency. Spread over top of cake, letting it drip down the sides.

CORN FRITTER CASSEROLE
TONY ROMA'S Serves 6-8 but can be doubled.

2 Boxes Jiffy Corn Muffin Mix
1 can whole kernel corn, drained (15-15 oz. can)
2 eggs beaten
2/3 cup milk
1/2 cup onions diced
1/2 cup green peppers diced
2 tablespoons butter
3 Chicken Bouillon cubes
1 plus 1/3 cups warm water
3 tablespoons melted butter
salt and pepper to taste
Vegetable oil

Mix in a large bowl add, jiffy mix, corn, beaten eggs and milk, mix well, form patties.

In a large non-stick pan, put enough vegetable oil to cover bottom and place patties in pan, cook over medium heat until they are golden brown. Remove from pan and drain on paper towels. In the same frying pan, add 2 tablespoons of butter, the diced onions and peppers and cook until the onions become trans-parent. Remove from heat.

Add the chicken bouillon cubes to the warm water and dissolve. In a large bowl, crumble the patties, (corn fritters) and add the sautéed onions and peppers, add
the 3 tablespoons of melted butter, the dissolved water mixture over the broken up cornbread and mix well.

Place the mixture in a well oiled 8x8 pan covered with foil. Place in a preheated oven at 350 degrees for 20-25 minutes, remove foil from pan and place back in oven without lid on for 10-15 minutes more, until golden brown.

CREAMY FRUIT TART

1 9-inch graham cracker or chocolate pie crust
2 cups vanilla yogurt
1 cup whipped topping
2 ripe kiwi fruits, peeled and sliced
1 pint strawberries, hulled and sliced
2 fresh peaches, peeled, pitted and sliced

In a large bowl, combine yogurt and whipped topping. Spread evenly over piecrust and top with sliced fruit. Slice and serve.

DATE NUT ORANGE BREAD

1-1/2 cup chopped pitted dates
3/4 cup boiling water
1 tsp baking soda
1 large seedless navel orange cut in large chunks
1-1/2 cups all-purpose flour
1-1/2 cup walnuts
3/4 cup sugar
2 eggs
2 tbsp butter, cut in 4 pieces
1/4 tsp salt

Combine dates, water and baking soda in small mixing bowl; set Aside. Grease and flour (or spray with no-stickum) a 9x5 loaf pan. Preheat oven to 350 F.

In a food processor with the knife blade, place orange pieces (including skin) and process to chop. Add flour, sugar, eggs, butter, salt and half the date mixture. Process just until well Mixed, about 5 seconds. Add remaining date mixture and nuts. Process until well mixed, no more than 15 seconds. (you don't want every-
thing chopped too finely.) Pour into loaf pan and bake 55 to 65 minutes, until it springs back when touched lightly in the center. Cool for 10 minutes. Loosen sides with a spatula and remove from pan.
FIVE PEPPER JELLY

2 large red bell peppers
1 large green bell pepper
4 large jalapeno or serrano peppers
1/2 small onion, finely chopped
2 teaspoons salt, divided
1 1/2 cups red wine vinegar
1/2 cup fresh lemon juice
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper
5 cups granulated sugar
1/2 teaspoon butter or margarine
2 pouches fruit pectin
2 1/2 teaspoons whole cumin seeds, toasted

Boil six 1/2-pint canning jars for at least 15 minutes. Place flat lids in saucepan with water and bring to a boil. Remove from heat and let stand in hot water until ready to fill. Drain well before filling.

Stem and halve all peppers, discard seeds and finely chop the peppers. Measure 3 cups into a colander. Add onion and 1 teaspoon of the salt. Let drain for 3 hours, pressing to extract as much moisture as possible.

Place pepper mix in a 6- or 8-quart saucepot. Add vinegar, lemon juice, 1 teaspoon of salt, chili powder and crushed pepper. Measure sugar in a separate bowl. Scrape excess sugar from cup with a spatula to level for exact measure.

Mix sugar thoroughly into peppers in sauce pot. Add butter and bring this mixture to a full rolling boil on high heat, stirring constantly. Reduce heat to medium low and let simmer for 10 minutes, stirring occasionally. Stir in fruit pectin and return to a full rolling boil for exactly 1 minute, stirring constantly.

Remove from heat and stir in cumin seeds. Skim any foam with a metal spoon.
Ladle quickly into prepared jars, filling to within 1/3-inch of the top. Wipe jar rims and threads. Cover with two-piece lids and screw bands tightly. Invert jars for 5 minutes and turn upright. Makes about 6 (1-cup) jars.

FRESH STRAWBERRY PIE

1 baked and cooled pie crust
2 pints fresh strawberries, small, washed, hulled and dried (or sliced peaches)
2 tbsp. lemon juice
2 cups hot water
1 cup sugar
4 tbsp. cornstarch
pinch of salt
1 - 3 drops of red food coloring, optional (use yellow for peaches) – or none

Add the lemon juice and hot water to a medium saucepan. Combine the sugar and cornstarch together and whisk into the lemon juice and hot water. Add salt to taste and the red food coloring. Bring to a slow boil and turn down to a simmer for 2 minutes or until it starts to thicken. Cool slightly.

While glaze is cooling, pile the prepared strawberries into the baked pie shell, putting the nicest berries on top. Pour the glaze over all the berries.

Refrigerate pie at least a half-hour before cutting. This pie does not keep too well. The pie crust tends to become soggy if kept over night after it's been cut - it's the juice from the berries that does it.

GRAB 'N GO BREAKFAST

1 dozen eggs
salt
1/2 cup cream
a little water

Mix together until well mixed and fluffy, then make thin crepes, stacking them on a plate (30) put in fridge to get cold.

Add:
cottage cheese
scallions
diced black olives
crumbled bacon

or, add:
slice of cheese
green pepper strips

or, add:
celery with cream cheese

or, add:
cooked broccoli
grated cheddar cheese
salt and pepper to taste

Spoon into, or lay onto, crepes and roll up. Microwave for a few seconds or eat them cold.

GREEN BEANS AND TOMATOES, GREEK STYLE
Makes 8 servings

2 pounds fresh green beans, trimmed and blanched
2 large onions, coarsely chopped
2 tablespoons olive oil
1/3 cup vegetable oil
1 clove garlic, chopped
4 large tomatoes, peeled and cut up, or 1 16-ounce can tomatoes
1 teaspoon Worcestershire Sauce
4 ounces water
Sea salt and freshly ground pepper to taste

Blanch green beans. Refresh immediately in ice water to stop the cooking.

Sauté onions in oil. When they are about half done, add the garlic. When onions are completely translucent, add tomatoes, water, Worcestershire sauce and salt and pepper. Cook for about 10 minutes.

Add the green beans and cook for about 15 minutes more.

Tip: This dish is also very good prepared a day ahead and served at room temperature.

GRILLED STEAKS WITH MARTINI TWIST

4 boneless beef top loin steaks, cut 1-inch thick (1-3/4 to 2 pounds total)
1/4 cup finely chopped green onions
1/4 cup gin
1 tablespoon olive oil
1 teaspoon finely shredded lemon peel
1 teaspoon tri-colored peppercorns, crushed
2 tablespoons sliced pimento-stuffed green olives
Lemon peel strips


Trim fat from steaks. Place steaks in a plastic bag set in a shallow dish. For marinade, in a small bowl stir together the green onions, gin, olive oil, and lemon peel. Pour over steaks; seal bag. Marinate in the refrigerator for 30 minutes, turning bag once. Drain steaks, discarding marinade. Press the crushed peppercorns onto both sides of the steaks.

Preheat gas grill. Reduce heat to medium. Place steaks on the grill rack directly over heat. Cover and grill until steaks are desired doneness, turning once halfway through grilling. (Allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.) Season to taste with salt. Garnish the steaks with sliced onions and lemon peel strips. Makes 4 servings.

To cook on a charcoal grill, prepare steaks as above. Grill directly over medium coals, allowing 14 to 18 minutes for medium rare and 18 to 22 minutes for medium, and turning once halfway through grilling.

HAWAIIAN HAM MEDLEY

2 1/2 cups ham, leftovers or ham steak, cut into 1/2-inch cubes
1 medium onion, chopped
1 medium green pepper, cut into 1-inch chunks
1 (14 1/2 ounces) can diced tomatoes, undrained
1 tablespoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 (20 ounces) can unsweetened pineapple chunks
1 tablespoon cornstarch
Hot Cooked Rice

In a skillet, over medium-high heat, cook ham, onion and green pepper for about 20 minutes or until vegetables are tender; drain. Add tomatoes, brown sugar, garlic powder and pepper. Drain pineapple, reserving juice. Stir pineapple into ham mixture. Bring to a boil; cook, uncovered, for 5 minutes.

Combine cornstarch and reserved pineapple juice until smooth; gradually add to ham mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

HOT BEEF AND HAZELNUT SALAD

1 pound Sirloin Steak, trimmed -- sliced across grain in strips

Marinade:
1/4 cup Green Onions -- sliced
2 cloves Garlic -- minced
2 tablespoons Soy Sauce, low sodium
1 tablespoon Vegetable Oil
1 tablespoon Water

Dressing:
2 tablespoons Cider Vinegar
2 tablespoons Soy Sauce, low sodium
2 tablespoons Vegetable Oil
1 clove Garlic -- minced
1 teaspoon Sugar
1/4 teaspoon Curry Powder
1/4 teaspoon Ground Ginger
8 cups Torn Lettuce Leaves -- chopped
1/4 cup Hazelnuts, dry-roasted
1/4 cup Green Onions -- sliced
1/4 cup Bell Peppers -- green or red, chopped

Place beef in a glass mixing bowl. Combine marinade ingredients; pour over beef. Allow to stand at room temperature 30 minutes. Meanwhile, combine
dressing ingredients; set aside. Place greens in a large salad bowl; refrigerate. In a skillet over high heat, brown half the beef and marinade. Remove and then brown remaining beef. Drain and add all beef to greens. In the same skillet, heat dressing. Pour over salad and quickly toss. Top with hazelnuts, onions and peppers. Serve immediately.

HOT PEPPER JELLY

6 green bell peppers
12 hot peppers
2 cups water
5 1/2 cups granulated sugar
1 cup white vinegar
1/3 cup lemon juice
1 (6 ounce) bottle Certo

Cut stems and chop peppers, leaving in seeds. Cover with water and simmer
until tender. Mash through strainer to obtain more juice, then strain juice through cheesecloth in order to have clear jelly. Add sugar and vinegar to juice. Rapidly bring to a boil and add lemon juice and Certo. Boil hard for 1 minute. Remove from heat and skim off foam. Pour into sterile jars and seal. Makes 8 half pints

JALAPENO PEPPER JELLY

4 large green bell peppers
14 medium jalapeno peppers
1/2 cup fresh lemon juice
1 cup cider vinegar
6 cups granulated sugar
6 ounces liquid pectin
Green food coloring (optional)
Paraffin, melted

Seed and grind the peppers in food processor or blender. Combine with lemon
juice, vinegar and sugar in a heavy saucepan. Bring to a rolling boil and boil, stirring constantly, for about 15 minutes.

Add the pectin and boil for 3 to 5 minutes more.

Remove from heat and add the green food coloring if you wish, a few drops at
a time to make the jelly a bright green. Cool slightly, stirring occasionally, and spoon into sterilized jars. Seal immediately with paraffin and store in a cool, dark place.

LEAN AND SPICY MEAT LOAF
Makes 6 servings

Seasoning Mix:

1 tablespoon coarse sea salt
1 teaspoon ground cayenne pepper
1/2 tsp. cumin
1/2 tsp. white pepper
1 tsp. black pepper
1/2 tsp. freshly ground nutmeg
2 whole bay leaves

Meat Loaf:

Olive oil to film a 10-inch sauté pan
3/4 cup finely chopped red onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 tablespoon Worcestershire Sauce
2 teaspoons finely chopped garlic
1/2 cup robust red table wine
1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
3 tablespoons tomato paste

Combine seasoning mix ingredients in a small bowl and set aside.

Film the pan with olive oil over medium heat. Add onions, celery, bell peppers, garlic, Worcestershire Sauce and seasoning mix. Sauté until mixture starts sticking to the pan, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the wine and allow to cook, stirring often, until the wine has evaporated and absolutely no liquid remains in the pan. Remove from heat and allow mixture to cool to room temperature.

Place the beef and pork in a large mixing bowl. Add the eggs, the cooked vegetable mixture (removing the bay leaves), the tomato paste. Mix by hand until thoroughly combined.
Place the mixture in an ungreased 8 x 4-inch loaf pan. Bake uncovered in a preheated 350 degrees F. oven for 30 minutes, then raise the heat to 400 degrees F. and continue cooking until done, about 35 minutes longer.

Serve immediately.

Tip: If you don’t evaporate ALL the wine, your meatloaf will turn out loose and soggy, since there’s no filler to sop up the liquid.

Wine Tip: You’ll turn this dinner into an outrageous feast if you select the 2000 Pinot Noir (Marin-Sonoma County) from Mac McDonald’s Vision Cellars. It’s got cherries and dark berries to spare, with light smoke and hints of coffee. It gets by the spice and just satisfies!

LEG OF LAMB WITH GARLIC SAUCE

Everyone who has eaten this dish says it's the best Leg of Lamb they've ever tasted. Just be sure you don't overcook the meat. Lamb tastes best when it’s rare and juicy. Makes 6 [or so] servings

1 5-pound leg of lamb, with the bone in
6 garlic cloves, slivered
12 anchovy fillets, coarsely chopped
5 tablespoons extra-virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
Sea salt and freshly ground black pepper to taste

Garlic Sauce:
24 garlic cloves, peeled, left whole
1 cup dry red wine (such as Côte du Rhône)
2 tablespoons finely chopped parsley (preferably flat-leaf)

Have your butcher prepare the meat by removing most of the fat and skin from the leg, and by removing most of the bare bone that protrudes from the leg. If you want a slightly smaller leg, have him (or her!) shorten it from the hip end. When you're ready to roast it, trim lamb of any excess fat. Make many slits all over the lamb and insert a sliver of garlic and a piece of anchovy in each incision. Finely chop the rosemary and thyme and mix the herbs with sea salt and pepper in a small bowl. Rub the lamb with 2 tablespoons of olive oil, and the herb mixture. Let it stand for
1 to 2 hours.

Preheat oven to 425 degrees F. Place the meat on a rack in a roasting pan, and cook, uncovered, for 20 minutes. Reduce the heat to 350 degrees F. and cook for 40 to 45 minutes for medium rare lamb. The temperature on an instant-read thermometer should register 130 degrees F. (That's how it’s supposed to be!)
Heat 1-tablespoon olive oil in a heavy skillet, and cook the 24 garlic cloves slowly for about 10 minutes, or until they are soft (don't let the edges get crisp -- or brown). Set aside in a small bowl.

Remove lamb to a warmed platter, and turn off the oven. Cover with an aluminum foil tent and set it in the oven to keep warm while you prepare the sauce. On top of the stove, put wine into the roasting pan, scraping the bottom well to loosen any brown bits or caramelized juices, and cook the wine over a high flame to reduce it by about one-third. Add the reduced liquid to the garlic cloves. Mash well with a fork, and add sea salt and pepper to taste.

Slice the lamb and grind some fresh black pepper over it. Spoon on the sauce, and sprinkle it all with freshly chopped parsley.

Tips: If you live anywhere near an Italian butcher, buy your lamb for this dish from him. The Italian-style leg will have the long bone left intact, and it allows for an extremely attractive presentation not possible with the standard American cut.

Roasted Potatoes and Garlic can be cooked on a flat baking sheet on the rack below the lamb at the same time.

Wine Tip: This big-flavored dish demands a big-flavored wine to go along. Try Trefethen’s ’99 Cabernet Sauvignon. You won’t be disappointed.

LEMON CURD

3 oz./75g unsalted butter
1 cup/225g superfine granulated (caster) sugar
juice and grated rind of 2 lemons
2 eggs, beaten (temper before adding – see below)

In a double boiler, or in a bowl placed over a pot of boiling water, place butter, sugar, lemon rind and juice, and cook, stirring, until the sugar has dissolved. Temper* the eggs then stir them into the mixture; stir for 10 minutes or until the mixture is thick enough to coat the back of a spoon.

Pour the lemon curd into warmed jars and seal. Add labels, especially if you are giving any as a gift. Store in the refrigerator. May be stored safely for up to a month.

* To temper eggs, stir a tablespoonful of the hot liquid into the beaten eggs, and then another one, to warm the eggs so they don't scramble when you mix them
into the hot mixture. Do this for pudding and custards as well as for lemon curd.

MADEIRA CAKE
This is the recipe for the traditional Madeira honey cake (made usually on Christmas but also all round the year on the island of Madeira and named originally in Portuguese, bolo de mel.

9 ounces (250 g) bread dough from the baker's shop (1/2 lb)
90 ounces (2.5 kg) flour (5 lbs)
35 ounces (1 kg) sugar (2 lbs)
26 ounces (750 g) banha, this is pork fat (Epicure's note: lard) (1 1/2 lbs)
17 ounces (500 g) butter (1 lb)
1 ounce (25 g) erva-doce, this is anise herbs, mashed and sifted
1.75 ounce (50 g) canela, which is cinnamon
1 ounce (25 g) cravinho da india, which are ground cloves
17 ounces (500 g) walnut, cut into halves (1 lb)
9 ounces (250 g) almonds, ground in the cutter (1/2 lb)
1.75 ounce (50 g) candied lemon peel, cut into cubes
60 ounces (1.8 l) pure honey (2 qts)
5 Tablespoons of baking soda, (dissolved in the Madeira Wine)
1 cup of Madeira Wine
juice and zest of 4 oranges

One day before making the cake buy the bread-dough at the baker's shop, pass a little bit of flour on the dough, put it in a towel and keep it in a warm place until next day. Put the bicarbonate of soda into the Madeira, dissolve. In a pan warm up the honey, join butter and pork fat (if not available, just use butter), dissolve. Let this mixture cool down. Sift flour into a bowl, join sugar, shape a crater and put the
bread dough in the middle. Now work the flour-sugar-mixture into the bread dough. As soon as this is well joined, start to incorporate little by little the (tepid) honey-fat-mixture. Join (part of) the candied lemon peel, the cup of Madeira Wine, orange juice and orange zest, anise, cinnamon, cloves.

Incorporate and knead thoroughly until the dough doesn't stick on the bowl. Cover the dough with a towel and put it into a warm cover. Keep it in a warm place for 3-4 days. Divide the dough into parts of 250g or 500g or 750 g, depending on the pans to put into the oven. This cake is made in wide, round pans which are rather low. Before going into the oven, the cake is decorated with half-walnuts, sliced almonds and (the rest of) candied lemon peel. Grease the baking pans, bake about 50
minutes 355 F (180 C). Let cool down before taking out of baking pan.

In Madeira these honey cakes are made on 8 December, the day of Mary's Conception (Immaculate Conception), because tradition says this cake is only good for Christmas if it is made on this day.

It is a custom to make enough of this cake in order to have some during the whole year. Once cooled down and thoroughly wrapped into vegetable paper it remains good until next Christmas without losing quality or taste.
Another tradition surrounding this cake is that it is not cut with knives but by hand and also eaten by hand, nothing more than a usual tradition but very respected among Madeira locals.

MADEIRA CAKE II

1/2 lb./225g unsalted butter, softened
3/4 cup superfine granulated (caster) sugar
3 eggs, beaten
3/4 cup self rising flour
3/4 cup cake flour
juice and grated rind of 1 lemon
a little milk if needed
1-2 slices candied citrus rind, shredded

Butter and line with wax (greaseproof) or parchment paper a 7"/18cm round cake pan. Preheat the oven to 325 F/160 C/gas 3.

Cream butter and sugar until light and fluffy. Add eggs slowly, beating all the time. Sift the flours together then fold half into the butter mixture. Add the lemon rind and juice then fold in the remaining flour. If necessary, add a little milk, just to make the batter thin enough to pour. Pour the batter into the cake pan.
Arrange the shreds of citrus rind on top. Bake 60-75 minutes, or until the cake pulls away from the sides of the pan. Let the cake cool briefly in the pan before turning it out onto a cooling rack. Serves 8.

MAID-OF-HONOUR TARTS
This recipe is adapted from a 16th century one said to be a favorite of Catherine of Aragon's, first wife of Henry VIII and mother of Queen Mary. I think you will enjoy these lovely little cakes.

2 1/2 cups/625ml raw milk (not pasteurized; hard to get in the US)
1 tsp./5g rennet
pinch salt
(Or substitute 1 1/4 cups full-fat ricotta cheese)
1/2 cup/125g unsalted butter, softened
2 egg yolks
2 tsp./10ml brandy
1 T./15g slivered almonds
a little sugar
a little cinnamon
juice and grated rind of 1/2 lemon
1/2 lb./225g puff pastry
dried currants to decorate

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

Warm the milk to body temperature. Add the rennet and salt. When the curds have set, strain overnight through several thicknesses of fine cheesecloth.

Or use full-fat ricotta cheese. In an electric mixer, beat the cheese, butter, egg yolks and brandy thoroughly. Blanch the almonds and add them to the cheese mixture. Beat in the lemon rind and juice, then add sugar and cinnamon to taste (about a teaspoonful of each).

Line 12-16 tart pans (preferably with false bottoms) with the puff pastry. Fill them with the mixture and sprinkle with currants. Bake 20-25 minutes, until well risen and golden brown. Remove from pans and cool on a wire rack. Serve warm, not cold.

ORANGE GUMDROPS

1 cup sugar
1 cup light-colored corn syrup
3/4 cup water
1 1-3/4-ounce package powdered fruit pectin
1/2 teaspoon baking soda
1-1/2 teaspoons orange extract
1 teaspoon finely shredded orange peel
4 drops yellow food coloring
1 drop red food coloring
Sugar

Line a 9x5x3-inch loaf pan with foil, extending foil over edges of the pan. Butter the foil; set pan aside.

Butter the sides of a heavy 1-1/2-quart saucepan. In the saucepan combine the 1 cup sugar and the corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 10 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

Cook over medium-high heat, stirring occasionally, until the thermometer registers 280 degrees F, soft-crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage should take about 10 minutes.

Meanwhile, in a heavy 2-quart saucepan combine water, pectin, and baking soda. (Mixture will be foamy.) Cook over high heat to boiling, stirring constantly. This should take about 2 minutes. Remove saucepan from heat; set saucepan aside.

When sugar mixture has reached soft-crack stage, remove the saucepan from heat; remove candy thermometer from saucepan. Return pectin mixture to high heat; cook until mixture just begins to simmer. Gradually pour the hot sugar mixture in a thin stream (slightly less than 1/8-inch diameter) into the boiling pectin mixture, stirring constantly. This should take 1 to 2 minutes. Cook, stirring constantly, 1 minute more.

Remove saucepan from heat. Stir in orange extract, orange peel, and yellow and red food colorings. Pour candy mixture into prepared pan. Let stand about 2 hours or until firm.

When firm, use foil to lift candy out of pan. Use a buttered knife to cut candy into about 3/4-inch squares. Roll squares in additional sugar. Store loosely covered. Makes about 72 pieces.

Cinnamon Gumdrops: Prepare Orange Gumdrops as directed above, except
substitute 3 drops oil of cinnamon and 7 drops red food coloring for the
orange extract, orange peel, and yellow and red food colorings.

Mint Gumdrops: Prepare Orange Gumdrops as directed above, except substitute 3/4 teaspoon mint extract and 7 drops green food coloring for the orange extract, orange peel, and yellow and red food colorings.

Lemon Gumdrops: Prepare Orange Gumdrops as directed above, except
substitute 1-1/2 teaspoons lemon extract, 1 teaspoon finely shredded lemon peel, and 7 drops yellow food coloring for the orange extract, orange peel, and yellow and red food colorings.

ORZO WITH SUMMER SQUASH AND TOASTED HAZELNUTS

1 1/2 cups orzo (10 oz)
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup finely chopped shallot (6 1/2 oz)
2 medium zucchini (1 1/2 lb total), cut into 1/3-inch dice
2 medium yellow squash (1 lb total), cut into 1/3-inch dice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup hazelnuts (4 oz), toasted, loose skins rubbed off in a kitchen towel, and
nuts coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest

Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.

While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.

Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature. Makes 8 servings.

OXTAIL SOUP
(serves 4-6) -

1 Oxtail
1 Chicken (boiler)
2 cups / 1/2 lb carrots
1 oz ginger root, crushed
1 tablespoon Sichuan Peppercorns
4 tablespoons Chinese rice wine
Salt to taste
3 quarts water
Trim off the excess fat on the oxtail and cut into pieces. Cut the carrots into thick chunks. Place the oxtail in a large pot with water, bring to the boil and skip off the scum. Add the ginger root, Sichuan peppercorns, wine and chicken. Reduce the heat when it starts to boil, then simmer for 4 hours or more. Occasionally turning the chicken and oxtail over every hour or so. Add the carrots in the last 20 minutes of cooking time. Discard chicken before serving. Remember to add salt to taste. Serve hot.

PEACH COBBLER
6 Servings

1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
4 cups peaches, fresh peeled OR canned and drained
1 teaspoon lemon juice
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk

Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and nutmeg in a 2 qt. saucepan. Stir in peaches and lemon juice. Cook over medium heat until mixture thickens and boils. Boil and stir 1 minute.

Pour into ungreased 2 quart casserole dish. Stir together the flour, baking powder, 1 T sugar and salt. Add the shortening and cut through with a fork until flour clings to shortening. Add milk. Form into a ball. Drop mixture by 6-8 teaspoonfuls onto hot fruit.

Bake for 25-30 minutes, or until topping is golden brown. Serve with whipped cream or vanilla ice cream.

NOTE: You may substitute any fruit for the peaches, just being careful that the amounts are approximately the same.

PEACHES INFORMATION

Peaches are native to China. They are believed to have come to Europe via Persia, thus the nickname: Persian Apple.

There are two main varieties: Freestones and Clingstones. Freestones: the pit is free from the fruit. This is more commonly found in supermarkets. Clingstones: the fruit clings to the pit. This peach is used more commercially.

Peach season is May through October.

To choose a peach, check for a strong peach fragrance. The fruit should be firm, yet give slightly to firm pressure. Due to the fact that peaches bruise easily, avoid any fruit with soft spots.

If you choose a peach which has not ripened yet, place in a pierced brown paper bag for a couple of days. If you choose to add an apple, the ripening process will increase as apples release a certain gas that aids in other fruits ripening.

Store your peaches in a plastic bag and place in the refrigerator for 5 days. Allow any peach to warm up to room temperature before using.

Peaches are high in Vitamins A and C.

If you need to skin your peach, the best way is to blanch it. Blanching is the process wherein you place a fruit or vegetable in boiling water for a few seconds, then place them in iced water to stop the cooking process. When doing this for peaches, they need to boil only for 30 seconds before being placed in the iced water. Once cooled, you can easily peel the skin from the fruit.

If you need to remove the pit, cut around the pit. While holding the fruit, twist the two halves in opposite directions. Use a knife to help loosen the pit from the fruit, and then remove with your fingers.

Equivalency
1 lb. Fresh = 4 medium peaches, 2 ½ cups chopped
1 medium peach = ¾ cup chopped
10 oz. frozen = 1 ½ cup sliced
15 oz. can = 8 halves, 1 ½ cup sliced

Spices
Cardamom, cinnamon, ginger, nutmeg

Suggested Wines
Depending on how you prepare your peaches, try serving them with a French Columbard, a Zinfandel Blanc or a Grenache Rose.

PEANUT BUTTER CHIP POUND CAKE

1 yellow cake mix (2 layer)
1 cup milk
1/3 cup creamy peanut butter
1 tsp. vanilla
3 eggs
1 (12 oz) mini semi-sweet choc. chips

Icing:
1/4 cup creamy peanut butter
1 (6 oz) pkg. semi-sweet choc. chips

Garnish:
2 tablespoons chopped peanuts

Heat oven to 350. Generously grease with lightly flour bundt cake or tube pan. In med. bowl, combine cake mix, milk, peanut butter, vanilla and eggs. Beat with electric mixer on low speed for l minute scraping the sides of the bowl occasionally. Stir in mini choc. chips. Pour into greased and floured pan.

Bake at 350 for 45 to 55 minutes or until toothpick inserted near center comes out clean and top springs back when touched lightly near center. Cool in pan for l0 minutes. Invert on wire rack or heatproof plate; remove pan. Cool for l l/3 hours or until completely cooled.

In a small saucepan, melt icing ingredients over low heat, stirring constantly until smooth. Drizzle warm icing over top of cooled cake, allowing some to drip down sides. Sprinkle peanuts over icing. Serves 12
PEPPER-CRUSTED LAKE PERCH IN RED WINE SAUCE

Here’s a great example of a fish dish that begs for a red wine to accompany it. If you’re an inland resident who loves to fish, this dish is especially flavorful made with “today’s catch!” If you prefer, you can use less pepper than I do. Serves 6

2 tablespoons coarsely ground mixed peppercorns (black, green, pink)
3/8 cup fine dry breadcrumbs
3/4 teaspoon sea salt
6 5-ounce lake perch fillets
2 1/2 tablespoons vegetable oil
1 1/2 teaspoons unsalted butter

In a pie plate or a low-sided bowl mix the peppercorns with the breadcrumbs and sea salt. Just before you are ready to start the cooking, coat both sides of each fillet with the mixture. (If you do this too far in advance, the coating may become soggy and pick up too much oil.)

Warm a sauté pan over low heat. Put in the oil and butter and raise the heat to medium-high, until the butter is melted. When you put the fish fillets in the pan, you should hear a searing noise. (In other words, you want the oil to be hot enough!) Sauté the fish for 2 to 3 minutes on each side.

After cooking the fish, remove it from the pan and keep warm on a covered platter.

Sauce:
2 tablespoons unsalted butter
3/8 cup finely chopped shallots
3 cups dry red wine
2 large cloves garlic, peeled and crushed
3 large sprigs fresh thyme (or 1 1/2 teaspoons dried thyme)
1 1/2 teaspoons Dijon mustard
Freshly ground pepper
Sea salt to taste

Add 2 tablespoons butter and all the shallots to the hot pan. Sauté the shallots over medium heat for about 3 minutes, then pour in the red wine. Add the garlic and thyme, raise the heat, and cook until the wine is reduced by half. Remove the pan from the heat and stir in the mustard. Add freshly ground pepper and taste before adding salt. It may very well be salty enough.

To serve, arrange the fish on hot plates. Strain the sauce through a fine sieve, pressing down on the onion to extract as much flavor as possible.

Ladle some sauce over the fish and serve at once.

Wine Tip: St. Supéry’s 2001 Syrah would be ideal with this fish. It’s their first vintage of this yummy wine -- available only at the winery or in their on-line store. Aromas of blackberry and raspberry are framed by toasty coffee-scented oak, while mulberry, cranberry and black cherries linger on your palate.

PINEAPPLE CASSEROLE

1 cup butter, melted
1 1/2 cups sugar
2 (20 oz.) cans crushed pineapple unsweetened, drained
8 eggs
10 slices white bread - remove crust, cubed
cinnamon

Preheat oven to 325F. In a large bowl beat eggs. Add sugar, pineapple, and
melted butter. Blend well. Grease a 9 x 13 pan with oil or spray. Place cubed bread evenly on bottom of pan. Pour egg mixture over bread. Sprinkle with cinnamon to taste. Bake for 1 hour. Serve warm or serve cold. Serve with ice cream if you like.

This disk is good as a brunch item or also is good as a side dish to serve with ham.

POTTED SHRIMP

2 Tbsp./30ml Amontillado sherry
Juice and grated rind if 1 small lime
Juice and grated rind of 1 small lemon
1/4 lb./125g unsalted butter, softened
3/4 lb./shrimp
2 pinches salt
2 pinches freshly ground black pepper
2-3 dashes hot chili pepper sauce such as Tabasco
1 Tbsp./15g clarified butter

Bring a large cupful of water to the boil with a couple slices of lemon, a bay leaf,
2 whole black peppercorns and a sprig of thyme. Add the shrimp and cook just until they turn pink. Do not overcook. Then peel the shrimp and use them in the potted shrimp recipe. Save the broth in the freezer to use for flavor in seafood soup or another recipe.

In a small saucepan, bring the sherry, juices and rinds to a boil over high heat; continue boiling until the mixture has been reduced to 1 Tbsp./ 15ml. Strain and cool. When fully cool, whip into the softened butter. Put the butter mixture, shrimp, salt, pepper and chili pepper sauce in the food processor and whiz until smooth.

Put the mixture into a glass serving bowl and smooth over the top. Refrigerate about half an hour to cool, then cover the surface with the clarified butter and return to the refrigerator. The clarified butter seals and protects the shrimp so it will keep for several days in the refrigerator as long as the butter seal has not been
broken.


PULLED PORK SANDWICHES
WITH ROOT BEER BARBECUE SAUCE

1 2-1/2- to 3-pound pork sirloin roast
1/2 teaspoon pepper
1/2 teaspoon pepper
1 tablespoon cooking oil
2 medium onions, cut into thin wedges
1 cup root beer
2 tablespoons minced garlic
3 cups root beer (two 12-oz. cans or bottles)
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate (optional)
6 to 8 dashes hot pepper sauce (optional)
8 to 10 hamburger buns, split (and toasted, if desired)
Lettuce leaves (optional)
Tomato slices (optional)

Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a 3-1/2-, 4-, or 5-quart electric crockery cooker. Add onions, the 1 cup root beer, and garlic. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling; reduce heat.

Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.

Transfer roast to a cutting board or serving platter. With a slotted spoon, remove onions from juices and place on serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.

QUARTER POUNDER ®

1 Topp's 1/4 lb frozen beef patty (or, see below)
1 sesame seed bun
1 Tablespoon fresh onion...diced mustard, ketchup
2 Heinz hamburger slices (pickles)
2 slices real American cheese (optional) McDonald's Hamburger Seasoning

Beef patty alternative:
If you can't find Topp’s 1/4 pound patties, use one pound ground chuck, divide into 4 equal pieces, and form the patties about 5" diameter and 1/4" thick. Do this on wax paper, and freeze until needed.

Cooking your Quarter Pounder

Pre-heat an electric grill to 400 degrees. (If cooking more than one...also pre-heat an electric grill for toasting the sesame seed buns)Lay the beef frozen patty on the grill, and after about 20 seconds, "sear" it. Sear a little harder and a little longer than with regular hamburgers. You should apply heavy pressure for 6-8 seconds. Sprinkle liberally with McD's Hamburger Seasoning (see regular burgers to make that). About 2½-3 minutes after searing, turn. Be careful not to tear the sear you just created. Add another dash Seasoning. Lay the crown of the bun facedown on an unused, clean portion of the grill. It will toast very quickly, so move it around in a circular motion to prevent burning. After about 30 seconds the bun will be toasted enough. Remove to dress, and lay the heel facedown to the same spot on the grill. (If cooking more than one, follow the bun toasting instructions for the regular hamburger.)

Dressing the bun: Put five "kisses" of mustard around the toasted crown about 1/2 inch from the edge, equally spaced. Then put five squirts of ketchup in the pattern of a five on dice and the size of a nickle on the toasted bun. (Make the center one the size of a quarter.) Add about a tablespoon of freshly chopped white onion, and the two pickle slices, evenly spaced.

If you're making a Quarter-Pounder with Cheese™, lay one slice of real American cheese on top of the condiments. Most cheese slices are slightly too big, so cut or tear off about 1/4 inch, making a slight rectangle.

By now...your meat should be done. (about 2½-3 more minutes after turning) Smash the beef patty with the spatula to "squeeze" out excess fat, then remove. Smash it again between the spatula and your free hand to drain more of the fat. Lay it on top of your dressed crown and add the toasted heel. (If you're making a Quarter-Pounder with Cheese™, lay another slice of real American cheese on top of the patty before adding the heel. Position the corners off alignment with the other cheese slice.)

Wrap it in a pre-cut 12x12 sheet of waxed paper and either microwave it for 15 seconds, or allow it to be "warmed" in your pre-heated (lowest setting) oven for 8-10 minutes. (or use the alternate "Q-ing" method.)

RED, YELLOW AND GREEN BELL PEPPERS

Bell peppers are one of summer’s bounty—whether from the garden, farmer’s market, or produce section. Add color to dishes by using a variety of colored peppers. Here are some ways to enjoy these crisp, vitamin C-rich vegetables:

* Keep peppers for a week or more in the crisper drawer of the refrigerator.

* Pull out stem end and remove seeds before using.

* One medium pepper (about 3 ounces) will yield about 3/4 cup chopped or 1 cup strips.

* Thinly slice and add to tossed green salads, Cole slaw and sandwiches.

* Slice thickly to use as vegetable dunkers on a chips ‘n’ dip tray.

* To roast peppers: Bake on a foil-lined cookie sheet in a 500 degrees F. oven for 20 minutes or until charred. Transfer to a paper bag, close bag and let stand 10 minutes to steam and loosen skin. Rub off skin, open and remove stem and seeds. Discard charred skin and seeds.

* Alternatively, grill peppers over a hot fire, turning to blacken completely.

* To use roasted peppers: Keep covered in the refrigerator for up to 5 days. Slice or dice to toss with hot pasta along with some grated Parmesan cheese, add to sandwiches, or drizzle with a balsamic vinaigrette to serve as a salad.

ROSEMARY ROAST PORK TENDERLOIN

3-4 pounds pork tenderloin
3 cloves garlic, slivered
nonstick cooking spray OR use your Misto Oil Sprayer with olive oil
2 teaspoons dried rosemary, crushed
salt and pepper to taste

Preheat oven to 425° F.

Cut small slits throughout the tenderloin and insert garlic slivers. Place pork in a roasting pan and spray lightly with oil. Rub surface of pork with rosemary. Sprinkle lightly with salt and pepper. Roast pork until meat thermometer inserted in center registers 160° to 170° F.(well done), 1 to 1 1/2 hours.

SAFFRON CAKE
This cake probably originated in Tudor times, and today may well be the
only extant traditional English recipe that uses saffron.

2 tsp./10g yeast
1 tsp./5g sugar
1/2 cup/125ml warm milk
1/4 tsp./2g saffron threads
1 Tbsp./15ml boiling water
3 cups/750g white bread (strong) flour
2 Tbsp./30g superfine granulated (caster) sugar
1/2 tsp./2.5g salt
4 Tbsp./60g unsalted butter, well chilled and cut into bits
2 Tbsp./30g lard or suet, well chilled and cut into bits
1 cup/225g dried currants
1/2 cup/120g golden raisins (sultanas)
1/4 cup/60g candied citrus rinds, slivered

Mix the yeast, 1 tsp. sugar and warm milk in a bowl and let sit 10-15 minutes to proof (become frothy). In a teacup, pour the water over the saffron threads and set aside to infuse.

Sift two thirds of the flour into a bowl and stir in the milk and yeast mixture to make a batter. Cover with a linen towel or plastic wrap and set in a warm, draft-free place to rise for 30 minutes.

Meanwhile, put the rest of the flour in another bowl and stir in the sugar and salt. Using a pastry blender, cut in the butter and lard or suet until it resembles coarse meal. You may also do this step in the food processor using the steel blade. Stir in the saffron infusion. It is not necessary to strain it. Let sit until the first mixture is
ready.

Knead the two flour mixtures together. You may do this in a large food processor using the plastic kneading blade, or using the electric mixer and dough hook. Knead 5 minutes (10 minutes if working by hand). The dough should become silky and very elastic. Cover again and let rise until doubled in bulk, usually about an hour. Punch the dough down and knead by hand for 5 minutes.

Now knead in the fruits and candied rinds. When well blended, put the dough into a 2-pound (1kg) loaf pan. Spray some plastic wrap with cooking spray or brush it with oil, then cover the dough. Return to the warm, draft-free place and let rise about 40 minutes, or until the loaf has risen to the top of the pan.

Preheat the 400 F/200 C/gas 6.

Bake the cake for 50 minutes, the remove from the oven and turn the oven off. Remove the cake from the pan and return it to the oven, laying it in its side. Close the oven and let sit 5 minutes. Remove and let cool on a wire rack. If you like to gild the lily, you can always serve the slices of saffron cake with some Devon clotted cream.

SALMON FAJITAS
(Charleston Seafood Newsletter)

6 salmon fillets
Juice of 1 lime
4 sheets of aluminum foil
1 envelope fajita mix (.75 to 1.2 oz.)
2 tbsp. flour
2 large bell peppers, cut in strips
1 medium onion, thickly sliced
1 can (15. oz) black beans, rinsed and drained
1/2 cup green cilantro or chipotle salsa
Warm tortillas, additional salsa and shredded Monterey Jack cheese

Preheat oven to 450 degrees or outdoor grill to medium-high. Cut salmon fillets crosswise into 1/2 inch strips. Squeeze lime juice over salmon. Combine salmon strips, fajita seasoning and flour; set aside. Combine peppers, onion, beans and salsa. Center one-fourth of pepper mixture on each sheet of aluminum foil. Top with salmon strips. Bring up foil on sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake 25 to 30 minutes on a cookie sheet in oven or grill 9 to 11 minutes in covered grill. Serve with tortillas, additional salsa and cheese. Makes 4 servings.

SASSY SALSAS

Salsas are great! There is no comparison between bottled salsa and homemade. Their uses are endless! Serve them with homemade tortilla or pita chips, quesadillas, grilled meats or seafood. They are delicious immediately after mixing the ingredients at room temperature. Most homemade salsas will last at least a week if covered and stored in the refrigerator, but their fresh taste is best the first two days or so.

You don't have to withstand burning temperatures in your mouth to enjoy salsas. To make the salsas milder do not include the seeds of the pepper or only use half the amount recommended. Experiment until you find the level of heat that is good for you. If a salsa does end up being too hot, dice or puree more tomato and add to it. This will cut the heat.

CHIPOTLES SALSA

4 chipotle peppers
1/2 cup water
2 teaspoons vinegar-such as cider or white
1 1/2 cups red ripe tomatoes, diced in 1/2 inch squares
3 cloves garlic, minced
3/4 teaspoon salt
1/3 cup freshly squeezed lime juice
1/2 cup cilantro leaves, coarsely chopped

Place the chipotles in a medium-sized glass bowl (for the microwave) or small pan (for top of the range) and add the water and vinegar. Cover and simmer to soften the chilies--5 minutes in the microwave or about 30 minutes on top of the range. When done, uncover and allow to cool. In the meantime, prepare all the remaining ingredients and combine together, except for the cilantro.

Finely mince the chilies, peel and all, and stir in, adding some juice as needed to make a salsa of the desired consistency. Add the cilantro.

Salsa Mexicana
1 1/2 white onion, finely chopped
4 tomatoes, peeled, seeded and finely chopped
2 to 4 chilies serranos, seeded and finely chopped
1/2 cup finely chopped fresh cilantro
salt to taste
juice of 1 lime
2 tablespoons olive oil

Combine onion, tomatoes, chilies, and cilantro in a bowl. Season with lime juice, salt and olive oil. Stir and allow to marinate for at least 1 hour before serving. This may be made the day ahead and refrigerated.

Pico De Gallo

3 medium tomatoes (firm to the touch)
1 green onion with the stalk
3 jalapenos or serrano peppers to taste
1/2 cilantro bunch (about half cup or more chopped)
1 medium sweet yellow onion
1 pinch of salt

Dice the tomatoes and onions into little cubes, the cilantro and jalapenos should be finely chopped. Once you've done this, you should toss all the ingredients together evenly.

Optional: You can add a bit of fresh lemon or lime juice if you're going to serve the pico de gallo on fajita tacos or with seafood.

Pineapple Salsa

Ingredients:
1 small can pineapple rings, drained
1 tablespoon red bell pepper, diced
3 green onions, sliced fine lengthwise
1/4 tsp. ground ginger
4 tablespoons fresh lemon juice
1 tablespoon fresh mint leaves, chopped

Cut pineapple rings into 1/4 inch pieces. Mix with all other ingredients. Chill very well. This is great with pork, or as a dip for tortilla chips. Makes 1 1/2 cups.

New Mexican Salsa

4-6 long green chilies
2 Jalapeno chilies, chopped
4 tomatoes, chopped
1 medium red onion, chopped
1 clove garlic, minced
2 tablespoon cilantro, minced
2 tablespoon vegetable oil
2 tablespoon fresh lime juice
1 tsp. ground cumin
1/4 tsp. ground cloves

Roast, peel, seed and chop chilies, or substitute 1 can chopped green chilies. Mix all ingredients. Let stand 1 hr. before using.

Citrus Salsa

1 large pink grapefruit
1 naval orange
1/2 small red onion, thinly sliced
2 tablespoons fresh lime juice
1 tsp. minced, seeded jalapeno pepper

Remove peel and white pith from grapefruit and orange. With sharp knife, over medium bowl, cut grapefruit and orange sections from membranes, allowing fruit and juices to fall into bowl. Add remaining ingredients; toss to combine. Serve with tortilla, bagel or pita chips.

SAUTÉED SPINACH
Makes 6 servings

3 10 ounce packages fresh spinach
3 garlic cloves, mashed
2 1/2 tablespoons extra-virgin olive oil
1 teaspoon sea salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)
1/4 cup crème fraîche (optional)
Wash and stem spinach. Drain well. Sauté spinach and garlic in oil over medium heat for about five minutes, or until tender. Don’t let the garlic brown!

Stir in the crème fraîche and season well with salt and pepper. Serve at once.

SHALLOT AND PEACH CHUTNEY
26 Servings

3 cups peaches, papaya or mango
3 ounces shallots, peeled and thinly sliced
1 1/2 cups cider vinegar
1/4 cup lemon juice
1 cup brown sugar, packed
1/2 cup golden raisins
1 tablespoon peeled and minced fresh ginger
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

In a large saucepan, combine the peaches (or papaya or mango), shallots, vinegar and lemon juice. Bring to boiling; reduce heat. Simmer, stirring occasionally, for 5 minutes. Add remaining ingredients to pan; simmer, stirring frequently, for 15 minutes. Cool; spoon into refrigerator or freezer containers. Cover and chill. Serve chilled or at room temperature with roasts, barbecued meats, on burgers, or with fish. Makes 3-1/4 cups.

SPICY THAI CUCUMBER SALAD

2 pounds cucumbers, peeled and thinly sliced
1/2 cup rice wine vinegar
1/2 cup sugar
1/2 cup water
1 tsp. Salt
1/4 cup chopped shallots or purple onion
1 fresh hot chili pepper, finely chopped
1/4 cup dry roasted peanut, crushed
1/4 cup fresh cilantro, chopped

Place sliced cucumber on a platter. Meanwhile combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved. Remove from heat and allow to cool. Place shallots and chili pepper in vinegar mixture and stir. Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro. Don't be concerned about the strong smell when heating the vinegar. You just have to get through this part of the recipe and then everything will be fine.

STEAKHOUSE ONION BEEF and PEPPER
STIR-FRY

1 lb. boneless beef sirloin steak, 3/4" thick
3 tbsp. cornstarch
1 can (14 oz.) Swanson(R) Seasoned Beef Broth with Onion
1 tbsp. soy sauce
1/4 tsp. garlic powder
2 cups fresh OR frozen green OR red pepper strips
4 cups hot cooked rice, cooked without salt

Slice beef into very thin strips. Mix cornstarch, broth, soy and garlic.

Stir-fry beef in nonstick skillet until browned and juices evaporate.

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

For Extra Flavorful Rice: Cook rice in Beef Broth instead of water. No need to add salt or butter.

STUFFED ROCKFISH

2 whole rockfish fillets with skin still intact totaling about 4 pounds
1/4 cup butter
1 small onion, chopped
3 stalks celery, chopped
2 eggs, beaten
1/2 tsp. dried sage
1/2 tsp. dry mustard
1/4 cup fresh parsley, chopped
2 cups plain bread crumbs
Salt and pepper to taste

Place butter in a skillet and melt. Sauté onion and celery until tender. Meanwhile combine beaten eggs, sage, dry mustard, parsley, bread crumbs and salt and pepper and mix well. Add onion and celery and mix well. Place one rockfish fillet skin side down on the bottom of a lightly greased baking dish. Spread stuffing mixture on the fillet and place remaining fillet on top skin side up. Bake at 350 for about 40 minutes. If you cannot find rockfish, feel free to substitute any other large fish such as bluefish, sea bass or flounder.

SUGAR GLAZED SALMON

2 tablespoons olive oil
1 teaspoon water
1/2 cup red wine vinegar
2 cloves crushed garlic
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
2 tsp dried basil
1/2 cup white sugar
1 1/3 pounds salmon fillet

In a shallow baking pan, combine the olive oil, water, red wine vinegar, garlic, garlic salt, black pepper and basil. Place salmon filet in the marinade meat side down, if skin is still on. Marinate for 30 minutes.

Preheat an outdoor grill for medium heat and lightly oil grate.

Coat the salmon filet lightly with sugar. Place on grill and cook 12 minutes per side. Baste with marinade periodically while cooking. Salmon is done when it flakes easily with a fork.

SUGAR-SEARED SALMON WITH CREAM SAUCE

2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
4 6-ounce skinless salmon fillets
1/4 cup (1/2 stick) unsalted butter
1/2 cup bottled clam juice
1/4 cup whipping cream
Chopped green onions

Mix sugar and next 3 ingredients in bowl. Brush salmon with water to moisten. Sprinkle salmon on both sides with all of sugar mixture. Melt butter in heavy large skillet over medium-high heat. Add salmon and cook until crusty on outside and just opaque in center, about 4 minutes per side. Transfer salmon to plates.

Add clam juice and cream to skillet. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 4 minutes. Spoon sauce over salmon. Sprinkle with green onions and serve. Serves 4

SUMMER FRUIT CHARLOTTE
This dessert is very impressive, and easy to make ahead of time. It’s a refreshing ending to almost any summer party. If you’re in a hurry, bought cake works just fine. Makes 10 servings

4 pints of a mixture of blueberries, strawberries, raspberries
1/4 cup granulated cane sugar
12 - 16 ladyfingers, homemade or purchased, or sponge cake
1 pint plain yogurt, sweetened to taste
Fresh raspberries for garnish

In a large non-reactive skillet, stir together blueberries, sugar and 1 1/2 cups of water. Bring to a boil over moderate heat and cook until the berries begin to swell, 1-2 minutes. Using a slotted spoon, transfer the berries to a fine mesh strainer set over a medium bowl.

Add about 3 cups of red berries to the simmering liquid and poach for 30 seconds. Transfer to the strainer with the blueberries, pressing gently to extract some of their juice. Transfer the berries to a bowl. Repeat with the remaining 3 cups of red berries. Add the drained berry juice to the poaching liquid in the skillet.

Boil the poaching liquid over moderately high heat until slightly thickened and reduced to 1 1/4 cups, about 15 minutes. Set aside to cool or chill over a bowl of ice. [The recipe can be made to this point up to three days ahead. Cover and refrigerate the berries and syrup separately until ready to use.]

If using sponge cake, cut it into 12 "ladyfingers" 4 inches long and 1-1/2 inches wide. If using prepared ladyfingers, trim the ends so that they will fit tightly in the mold.

Butter a 6-cup charlotte mold or (glass) soufflé dish. Line the bottom with waxed paper, butter the paper. Line the sides of the pan with 10 of the ladyfingers, pressing them upright around the sides. Reserve the remaining ladyfingers.

Pack half the poached berries into the ladyfinger lined mold and pour 1/2 cup of the cooled syrup over them. Add the remaining poached fruit with the 2 reserved ladyfingers and pour the remaining 1/4 cup syrup over the charlotte. Cover and refrigerate overnight.

Un-mold the charlotte and garnish with fresh raspberries. Serve with the sweetened yogurt.

Tip: The secret to success with this dessert is to be sure you boil down the syrup to the perfect consistency so it will hold the fruit together and prevent the dessert from collapsing.

Wine Tip: Why not gild the lily and pour a small glass of Trefethen’s Late Harvest Riesling for your guests?

SWEETBREADS WITH CAPERS
Veal sweetbreads (the thymus gland of the calf) require a little preparation before cooking, but any additional effort is well worth it for those of us who think this is the best part of the animal. Serves 4 to 6.

Capers are the unopened flower buds of a Mediterranean shrub (Capparis spinosa) which are picked by hand, sun-dried, and then pickled in brine and vinegar. They are not related to black pepper, peas, or onions, and are actually a member of the nasturtium family.

2-3 pair veal sweetbreads (2 connected lobes)
Salt and freshly ground pepper to taste
All-purpose flour for dusting
1 egg beaten with 1 Tbsp (15 ml) water
Bread crumbs for coating
6 Tbsp (90 ml) butter
2 Tbsp (30 ml) red wine vinegar
3/4 cup (180 ml) beef or veal stock
2-3 Tbsp (30-45 ml) capers

Soak the sweetbreads in cold water for at least 3 hours or overnight. Drain and boil in salted water for 5 minutes. Drain and rinse under cold running water. Separate the 2 lobes of the sweetbreads, trim away and discard any fat, membranes, and connective tissue. Cut the sweetbreads into slices about 1/3 inch (8 mm) thick and season with salt and pepper. Dust the sliced sweetbreads lightly with flour, dip into the egg mixture, and coat with bread crumbs on both sides, patting to help the crumbs adhere to the sweetbreads. Heat half the butter in a large skillet over moderate heat and fry the sweetbreads until golden brown and crisp on both sides, about 3 minutes per side. Remove the sweetbreads to a warm platter and deglaze the skillet with the vinegar and beef stock. Whisk in the remaining butter, add the capers, and spoon the sauce around the sweetbreads.

TAPENADE
No one who likes to cook -- or to eat -- should be without this recipe. It's incredibly easy to make (in a food processor), and definitely satisfies the universal salt craving in a most sophisticated fashion! "Tapena" is the Provencal word for capers. Although there are probably a million ways to make Tapenade, to be really authentic, the recipe's got to include capers. Makes about 2 cups

1 pound large plump ripe olives (they should be slightly wrinkled, cured in oil rather
than brine) Nyons are preferable
1 (2-ounce) tin anchovies preserved in olive oil
2 large cloves garlic, peeled and slightly crushed
3 tablespoons capers preserved in vinegar, well drained
3 tablespoons best quality extra-virgin olive oil
Freshly ground black pepper to taste

Pit the olives with an olive pitter, or crush the olive meat (but not the pit) with the flat side of a large knife or cleaver, and remove the seed. Put the olive meat into a food processor fitted with the metal blade.

Add the tin of anchovies with oil, and the garlic, capers and olive oil and a few good turns of the pepper mill. Pulse with on/off switch to blend the ingredients together all at once. Keep this preparation brief so that the purée retains a coarse texture.

Tips: 1. To store the Tapenade for future use, pack it in small jars (preferably glass). Cover jars tightly and refrigerate. It will keep for a month or two.

Tapenade is a very versatile condiment. You can spread it on toasted slices of French bread and serve it with apéritifs; serve it as an hors d'oeuvre with raw vegetables and hard boiled eggs or use it as the basis for a sandwich. Spread it on a long thin baguette of French bread, split in half and lightly toasted, then layer the
sandwich with slices of tomato, hard-boiled eggs, sweet spring onions and a few anchovy fillets (or chunks of well-drained canned tuna). It also perks up the flavor of a turkey sandwich, when used as a substitute for mayonnaise.

Wine Tip: Iron Horse Brut Rosé pairs very well with Mediterranean flavors, and is so truly festive with its vibrant pink bubbles.

TOFU EGG ROLLS

2 pieces (10 oz) Tofu
3 Eggs
1 Spring Onions
4 oz Ground Meat
1/2 cup Whole Kernel Corn
5 Water Chestnuts
2 teaspoons Cornstarch
1 teaspoon Salt
1/4 teaspoon Pepper
A few drops sesame seed oil

Steam the tofu for 5 minutes over high heat, remove, let cool and then mash with spoon. Chop spring onion finely and put water chestnuts in plastic bag, crush, remove and chop finely before squeeze dry.

Heat 1 tablespoon cooking oil in a wok. Stir-fry the ground meat until golden.
Add onion, stir-fry until fragrant. Add tofu, corn 1/2 teaspoon salt, pepper, sesame seed oil and mix well. Stir in water chestnuts and cornstarch mixed with 1 tablespoon water. Cook until liquid is absorbed.

Beat the eggs in a bowl before adding 1/2 teaspoon salt and beat until well mixed. Heat skillet, brush with a thin layer of oil. Spread eggs over the bottom and wait until they form a crepe. Put the tofu mixture in the center of egg crepe, roll up and gently press flat. Fry until golden brown on both sides. Slice and serve.

TOMATO SALSA DIP

Several ripe tomatoes, (coarsely cubed)
1/2 (or more) peeled cucumber, (medium-cubed)
1/2 (or more) medium, sliced sweet onion
3 tablespoons virgin olive oil
4 tablespoons Sweet Balsamic Vinegar
1/2 tablespoon (or less) oregano
1/2 tablespoon (or less) rosemary
1/2 tablespoon cilantro
1/2 tablespoon (MORE or less) Cayenne pepper
1/2 teaspoon (or less) sweet basil
1/2 teaspoon (or less) coarse black pepper
1/2 teaspoon Kosher (or sea) salt
1 dash (go lightly!) tarragon
1 small can Hunt's tomato sauce or equivalent
1 chopped green pepper
1 chopped red pepper
Several sprigs fresh chopped parsley

Place all ingredients in refrigerator bowl and mix well. Cover, let stand overnight in refrigerator. The next day, prior to serving, throw whole mess in a blender and jump start (bump it) several times. Do not over-blend. You want it to be coarse. Place in serving bowl. Garnish with crumpled feta cheese or shredded parmesan. Serve with your favorite cracker or chip. All seasonings can be modified or subtracted entirely. Refrigerates well.

TROPICAL MUFFINS

2 1/2 cups unprocessed bran
1 1/3 cups all purpose or whole wheat flour
2 1/2 tsp baking soda
1/2 tsp salt
1 cup raisins
1 cup shredded coconut
2 eggs
1/2 cup milk
1/2 cup vegetable oil
1 cup mashed ripe bananas
1/2 cup honey

Combine bran, flour, baking soda, salt, raisins and coconut and mix. In another bowl, beat eggs, add milk, oil, bananas and honey. Add to dry ingredients, mix just until blended. Fill greased or paper lined until blended. Fill greased or paper lined muffin tins 1/2 to 2/3 full. Bake 375 degrees for 20-25 minutes

USING THE STACKED STEAMER
This information came from a wonderful web site: www.asianonlinerecipes.com

Besides the wok, a stacked steamer is an important and indispensable piece of equipment in a Chinese and Asian kitchen. It is made up of a pot which holds the water, two racks with holes for steam to pass through, and a domed lid to keep the steam in. The domed shape of the lid is designed in such a way as to minimize the dripping of condensed steam onto the foods being cooked.

Stacked steamers are made either of aluminum or stainless steel and are inexpensive when purchased from an Asian markets that carry cookware. Much more versatile than bamboo steamers and the collapsible vegetable steaming rack, they can do everything these two can do, plus much more and without the hassle.

In every kitchen, the steamer should be found and is never put away. It is used just about every day to cook a wide variety of foods, from fluffy steamed rice and vegetables to flavored meat dishes and impressive, but easy, steamed whole fish.

Steaming is a healthful way to cook. Foods that are properly steamed retain their nutrition and sweet, natural flavor, requiring little or no oil. To people with limited time to cook, steam-cooking has the added benefit of being easy. Tasty food can be made with little effort as long as the ingredients used are fresh.

If you do not own a stacked steamer set and do not wish to invest in one just yet, you can improvise and rig up a simple make-shift steamer with equipment that you may already have in your kitchen. Use a large pot wide enough and deep enough to accommodate the dish that you will use for steaming, preferably with a domed lid. Fill pot with 1 1/2 to 2 inches of water, and use some kind of trivet or an inverted bowl placed on the bottom of the pot for the dish holding the food to be steamed to sit on. Bring water in the pot to a boil, cover and steam as instructed.

A bamboo steamer, which is best for steaming dumplings and buns, will also work. Do not use on a wok as you may have been advised unless it is an electric non-stick wok. Boiling water in a well-seasoned wok can easily ruin its hard-earned shiny, black patina. Better to balance the bamboo steamer on top of a slightly wider metal pot.

But if you are planning to do a lot of steam cooking, it is well worth every penny to invest in a good-size metal stacked steamer. It may very well earn a permanent place on your stove top.






 

 

 

 

 

 

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