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

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Recipes from Spike & Jamie

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Contents Disk 416

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).

ADOBO SEASONING
BARBECUED BEEF RIBS
BEEFY CABBAGE CASSEROLE
BROILED SEAFOOD SANDWICHES
BUTTERSCOTCH BARS
CANNED SALSA
CAPONATA
CARAMELIZED FRENCH TOAST
CARIBBEAN CRABMEAT SALAD WITH GINGER
CARROT SHEET CAKE
CHINOIS SAUCE
CHOCOLATE BOSTON CREAM PIE
CINNAMON ROLLS
CLAM CHOWDER
CORN AND LOBSTER CHOWDER
CRAB AND BRIE BISQUE
CRAB FRITTATA
CRAB INFORMATION
CRAB RANGOON AND TWO SAUCES
CRAB SALAD WITH GREEN TOMATOES
CRAB SALAD WITH RED ONION VINAIGRETTE
CRABMEAT AND ASPARAGUS SALAD
CRABMEAT AND ENDIVE QUICHE
CRABMEAT CREPES
CRABMEAT DEVILED EGGS
CRABMEAT PATTIES
CRABMEAT POPPERS
CROCK-POT TERIYAKI STEAK
CUCUMBER AND ONION SALAD
CURRIED SNOW CRAB CLAWS
CURRY POWDER
DARK CHOCOLATE SAUCE
DOUGHNUTS
FIESTA SALSA
FRENCH DRESSING
GLAZED CINNAMON-RAISIN SCONES
GRILLED LEMON WINGS
GULF SHRIMP WITH CHINOIS SAUCE
HOME MADE SOY MILK
HONEY-WHEAT SUNFLOWER BREAD
HOTSY TOTSY CANNED SALSA
JALAPENO SALSA
JAN SMUTS DESSERT
LOW FAT LO MEIN
MEXICAN CHICKEN
MEXICAN ZUCCHINI CASSEROLE
MINI CHERRY CHEESECAKES
NASI LEMAK
OATMEAL CRANBERRY COOKIES
PEANUT BUTTER RICE KRISPIE TREATS
PEPPER INFORMATION
PICKLED CRAB APPLES
PORTUGUESE SOPAS I & II
RASPBERRY DELIGHT
REALLY GREAT MASHED POTATOES
RESTAURANT STYLE STEAK FINGERS
RHUBARB CAKE
RHUBARB-PECAN MUFFINS
RHUBARB TORTE
RHUBARB UPSIDE DOWN CAKE
SALSA PIZZA
SOFT-SHELL CRAB SAUTÉ
STICKY BUTTERSCOTCH PECAN ROLLS
TOASTED ALMOND ICE CREAM CAKE
TORTILLA ESPANOLA
TORTILLA LASAGNA
WATERMELON JELLY
ZUCCHINI SQUASH CASSEROLE






ADOBO SEASONING

4 cloves garlic
1 teaspoon dried oregano
1 teaspoon peppercorns
1/2 teaspoon paprika
1 teaspoon salt

Grind all the ingredients together in a mortar and pestle to make a paste.

BARBECUED BEEF RIBS
6 Servings

3 pounds beef chuck flat ribs
2 teaspoons salt
1/2 teaspoon pepper
1/4 cup all-vegetable shortening
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.

BEEFY CABBAGE CASSEROLE

1 lb. cooked ground beef
1/8 tsp garlic powder
1/2 cup cooked rice
1 tsp parsley
1 small head cabbage, chopped
1 1/4 tsp salt
1 small onion, chopped
1/4 tsp pepper
1 Tbsp sugar
2 cups vegetable juice cocktail (V8 or tomato juice)

Chop cabbage and mix all ingredients except tomato juice together. Place in
9x13 baking dish. Pour juice over all. Bake at 350 for 20 minutes or until warm.

BROILED SEAFOOD SANDWICHES
1 cup mixed bite-size pieces cooked crabmeat, lobster or shrimp *
1 cup shredded Swiss cheese -- (4 ounces)
1/2 cup mayonnaise OR 1/2 cup salad dressing
1 medium green onion -- thinly sliced (2 tablespoons)
4 slices whole-grain bread -- toasted

Set oven control to broil. Mix all ingredients except toast. Top toast slices with seafood mixture. Place sandwiches on ungreased cookie sheet.

Broil with tops 4 to 6 inches from heat about 2 minutes or until seafood mixture is hot and bubbly. Yield: 4 servings.

Note: * 1 cup bite-size pieces cooked fish (salmon, cod, halibut, tuna, swordfish) can be substituted for the crabmeat, lobster or shrimp.

BUTTERSCOTCH BARS

1 Tbsp.unsalted butter
1/4 lb. unsalted butter
1 cup light brown (demerara) sugar, firmly packed
1 egg
1/2 tsp vanilla extract
1 cup all-purpose (plain) flour
1 tsp baking powder
1/2 tsp salt
1 cup walnuts, coarsely chopped

Preheat oven to 350 F/180 C/gas 4. Spread 1 Tbso./30g butter all over the inside of a square baking pan measuring 8x8”/20x20cm. Set aside.

Melt the 1/4 lb./125g butter over low heat. Remove from the heat and stir in the sugar until well blended. Allow to cool.

Beat in the egg and vanilla, then stir in the flour, baking powder and salt. Finally, stir in the nuts (you may also use half as many or none at all if you prefer).

Spread the dough into the buttered pan and bake for 25 minutes. Do not over-bake! These should be soft and slightly chewy.

While the pan is still warm, cut into bars. In one direction, cut down the center of the pan, then down the center of each half you have made. You should have 4 portions. Turn the pan in the opposite direction and cut the same, down the center then down the center of each half, making 16 portions. Cut each of these portions in half, to make 32 small bars, or leave it at 16 squares for larger appetites.

CANNED SALSA

5 pounds tomatoes, peeled and chopped
2 pounds fresh jalapenos, seeded and finely chopped
1 pound onions, chopped
6 cloves garlic, minced
3/4 cup white vinegar
2 teaspoons pickling/canning salt

Place tomatoes, jalapenos, onion, garlic, vinegar and salt in a large pot. Heat to simmering and simmer 10 minutes.

Pack into sterilized pint or half-pint canning jars. Wipe jar rims clean with a damp cloth. Adjust lids and rings; seal. Process for 15 minutes in a boiling-water canner.
Makes 6 to 8 pints.

CAPONATA

1/4 cup/60ml olive oil
1 medium eggplant, chopped into bite-size pieces
1 generous pound/500g zucchini, cut into bite-size pieces (about 4)
6 oz./185g mushrooms, sliced thickly
1 medium onion, chopped
3 large stalks celery, sliced
1 large clove garlic, minced
6 Tbsp./90ml red wine vinegar
1/4 cup/60g capers, drained
2 tsp./10g granulated sugar
1 Tbsp./15g salt
several grindings black pepper
2 large tomatoes, chopped into bite size pieces
3/4 lb./400g pitted olives, halved or coarsely chopped

Heat the oil in a large pot and add the vegetables (except the tomatoes); cook
10 minutes, stirring occasionally. Add vinegar, capers, sugar and salt, and simmer 5-10 minutes or until the vegetables are tender. Turn the heat to high and stir in the tomatoes and olives. Bring to a boil.

Turn the caponata into a large serving bowl. Cover well and refrigerate until well chilled, at least 3 hours, or overnight.

Caponata is delicious as a starter, or served as an accompaniment to cold sliced meat. You may keep this several days in the refrigerate, and as the flavors blend, it gets better and better.

CARAMELIZED FRENCH TOAST
(Victorian Rose Garden B&B, Algonquin, IL)

1 stick butter
1 cup brown sugar
¼ cup pure maple syrup
16 slices bakery raisin bread or kuchen
4 ounces Neufchatel or cream cheese
6 large eggs
1 2/3 cups milk, regular or skim
1 teaspoon pure vanilla
cinnamon

In an 11x17 pan, combine brown sugar, butter and maple syrup. Cook until dissolved and bubbly, approximately 5 minutes. Do not let butter burn. Meanwhile, spread 8 slices of bread with cheese and sprinkle with cinnamon. Place remaining 8 slices on top to make sandwiches, and cut sandwiches in half diagonally to fit the pan (do not overlap). Blend eggs, milk, and vanilla; pour over sandwiches. Cover and let set for at least 40 minutes or overnight in refrigerator. Uncover and bake at 350 degrees for 30-40 minutes. Flip bread over when removing from pan. If a crustier top is preferred, place back in oven for a few minutes longer. Top with a
spoonful of yogurt or sour cream and sprinkle with fresh berries. Serves 8.

CARIBBEAN CRABMEAT SALAD WITH GINGER
DRESSING Yield: 8 Servings

1 cup mayonnaise
1 tbsp. Dijon mustard
1 tbsp. dry white wine
1 tsp. ground ginger
1/2 tsp. salt
1 pinch sugar
1 lb. fresh lump crabmeat
8 plum tomatoes; diced
1 cup seedless cucumber; diced
1/2 tsp. old bay seasoning
1/4 tsp. ground white pepper
mixed gourmet salad greens
1 avocado, sliced
1 purple onion, cut into rings
1 mango, sliced

Whisk together mayo, mustard, white wine, ground ginger, salt and sugar; cover and chill. Combine crabmeat, tomatoes, cucumber, Old Bay and white pepper in a large bowl.

Toss with mayonnaise mixture. Serve with greens on serving plates. Garnish with avocado, onion and mango.

CARROT SHEET CAKE

4 eggs
1 cup vegetable oil
2 cups sugar
2 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
3 cups shredded carrots
2/3 cup chopped walnuts

In a mixing bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 350ºF for 35 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

Frosting
8 oz. cream cheese, softened
1/2 cup butter or margarine, softened
1 tsp. vanilla extract
4 cups confectioners' sugar
2/3 cup chopped walnuts

Beat cream cheese, butter and vanilla extract in a mixing bowl until smooth; beat in sugar.

Spread over cake. Sprinkle with nuts. Yields 24 to 30 servings. The frosted cake may be frozen.

CHINOIS SAUCE
Yield 2 cups

1 tablespoon fresh ginger, finely chopped
1 tablespoon shallots, finely chopped
1/2 piece jalapeño, finely chopped wear gloves
1 clove garlic, finely chopped
1 tablespoon sesame oil
2 cups fresh tomato, chopped
1 teaspoon fresh tarragon, finely chopped
1 teaspoon fresh basil, finely chopped
honey to taste
lemon juice to taste
salt to taste
pepper to taste

In a saucepan over medium heat sweat the ginger, shallots, jalapeño and garlic in the sesame oil until golden brown, about 5 minutes. Add tomato, tarragon, basil and simmer for 5 minutes. Add salt, pepper, honey and lemon juice to taste.

CHOCOLATE BOSTON CREAM PIE
-
1 cup all-purpose flour
1 cup sugar
1/3 cup cocoa powder (not drink mix)
1/2 teaspoon baking soda
6 tablespoons butter, softened
1 cup milk
1 egg
1 teaspoon vanilla extract
chocolate filling (recipe follows)
satiny chocolate glaze (recipe follows)

Heat oven to 350F. Grease and flour one 9-inch round baking pan.

Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare chocolate filling. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.

Prepare satiny chocolate glaze. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake

CHOCOLATE FILLING

1-1/2 cups (1-1/2 pt.) light cream
1/2 cup sugar
1/4 cup cocoa powder (not drink mix)
2 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla extract

Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.

CHOCOLATE SATINY GLAZE

2 tablespoons water
1 tablespoon butter or margarine
1 tablespoon corn syrup
2 tablespoons cocoa powder (not drink mix)
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly. This cake serves 8 people.

CINNAMON ROLLS

1 pkg. 2 layer-size French Vanilla cake mix
5 1/2 to 6 cups all-purpose flour
2 pkgs. yeast
1 tsp salt
2 1/2 cups warm water
1/4 cup butter softened
3/4 cup granulated sugar
1 T. ground cinnamon
1 1/3 packed brown sugar
1 cup butter
2 T. light-colored corn syrup
1 1/2 cups walnuts or pecans

In a large mixing bowl combine the dry cake mix, 2 cups of flour, yeast and salt. Add the water and beat with electric mixer on low speed until combined, scraping sides of the bowl. Beat on high speed for 3 minutes.

Stir in as much remaining flour as you can with a wooden spoon, turn dough onto a floured surface and knead in enough of the remaining flour to make a smooth dough (about 3 minutes). Place the dough in a large greased bowl and cover and let rise in a warm place until doubled in size (about an hour).

Punch dough down and turn out on a well-floured surface and divide in half and cover and let rest for 10 minutes. Roll each portion to form a 16x9 inch rectangle.

Spread each rectangle with half of the 1/4 cup butter and sprinkle with a mixture of sugar and cinnamon. Starting from the long side roll dough and pinch to seal. Cut the dough into 1 inch slices.

In a saucepan combine the brown sugar, 1 cup of butter and syrup and bring to a boil. Remove from heat and divide mixture between 2 9x13 pans.

Sprinkle nuts evenly into the pan. Place half of the rolls in each baking pan and cover and refrigerate 8 hours or overnight.

Before baking remove the rolls from the frig. and let stand at room temperature for 30 minutes.

Bake in a 350 oven for about 25 minutes or until golden. Let cool for 10 minutes in pans on wire racks. Turn out onto foil and serve warm or cool. Cover and store at room temps. for 8 hours or wrap and freeze for up to 3 months. Makes 32 rolls.

CLAM CHOWDER

1/2 pound of bacon, fried and cut or torn into 1 inch pieces
2 tsp. bacon drippings, reserved from frying the bacon
1 medium onion, chopped
8 small potatoes cut up in small chunks (we leave on the peel)
1 pint fresh clams with liquor (juice) cut in small pieces
2 celery stalks, cut in small pieces
4 and 1/2 cups of water
2 - 8 oz. bottles of clam juice
Salt and fresh ground pepper

In a large pot, cook onions in bacon drippings. Add all other ingredients to pot and heat to a boil. Reduce heat and simmer for 50 minutes or until potatoes are tender. This type of claim chowder is typical to the areas around the Chesapeake Bay and the Outer Banks of North Carolina. Note that the chowder base is a broth rather than the creamy base of a New England Clam Chowder or the tomato base of a Manhattan Clam Chowder. No offense to these other traditional types of clam chowder but the broth-base really brings out the flavor of the clams.

CORN AND LOBSTER CHOWDER

2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound
freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
3 cups low-salt chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh chives

If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.

Puree 4 cups corn with 1 1/4 cups broth in processor until almost smooth.

Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from
pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes.

Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes.

Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately.

Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.

Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls.
Garnish each serving with lobster pieces, bacon, and chives and serve.

CRAB AND BRIE BISQUE

Enriched Fish Stock

1 bottle clam juice
1 medium onion, chopped
2 garlic cloves, smashed
2 large mushrooms, sliced
1 1/4 cups dry sherry
1 3/4 cups water
6 peppercorns
2 bay leaves
2 sprigs thyme (1/2 teaspoon dried)

Combine and bring to a boil. Reduce heat and simmer 30 minutes. Strain and reserve. Makes approximately 2 cups.

Soup

1/3 cup butter
1/3 cup flour
2 cups enriched fish stock (above)
1 cup milk
1 package lump crab meat, thawed and flaked (8 oz. pkg.)
2 1/2 cups milk
3/4 cup heavy cream
5 drops Tabasco
1 1/2 teaspoons salt
8 ounces Brie cheese, divided: 6 ounces/2 ounces
Chives, small amount, chopped, for garnish

Melt butter in a 5 quart pot. Stir in flour and cook 2 minutes. Add enriched fish stock and 1 cup milk. Stir in and simmer 2 more minutes.

Add crabmeat and heat gently 5 minutes.

Heat the remaining milk and cream with Tabasco and salt added in a large microwave-safe container until bubbles start to form around the edges. Do not boil. Add crab mixture.

Cut 6 ounces Brie cheese into small pieces, rind removed, and add to hot soup in microwave container. Stir to melt.

Cut remaining 2 ounces of Brie into small pieces and reserve to add directly to soup bowls when serving.

Let soup stand 15 minutes to blend, then reheat in microwave on defrost setting for 5 minutes.

To serve:

Place a small piece of Brie in soup bowl. Ladle soup over and sprinkle with a few minced chives.

Note: Enriched fish stock may be prepared a day or two in advance, refrigerated until ready to complete soup. The rest of the soup should be made no more than
1-2 hours before serving. Reheat in microwave, being very careful not to boil.

CRAB FRITTATA
Makes 4 servings

4 tablespoons butter
1 zucchini, sliced
1 red bell pepper, chopped
1/2 cup chopped leek
1 cup crabmeat, cooked or canned
6 eggs beaten
Salt and freshly ground pepper
1/2 cup grated cheddar cheese
3 tablespoons chopped fresh parsley

Melt 2 tablespoons butter in frying pan over medium heat. Add zucchini, pepper and leek and cook until tender, about 5 minutes. Cool.

Place in large bowl with crabmeat, eggs, salt and pepper to taste.

Preheat broiler. Melt remaining 2 tablespoons butter in frying pan with heat-proof handle over medium heat.

Pour in egg mixture and cook until bottom sets, about 6 to 8 minutes. Sprinkle with cheese and parsley. Broil until top sets and is golden brown.

CRAB INFORMATION

Dungeness crabs are named after a fishing village on the Strait of Juan de Fuca in Washington state, but are found in coastal waters from Baja California to the Aleutian Islands in Alaska. They have been harvested for thousands of years, and were well established in Northwestern cuisine long before anyone had heard of king or snow crabs (the other important Northwestern food species.)

Dungeness crab landings fluctuate wildly up and down the Pacific coast every year, starting in California in the winter and ending in Alaska in the summer and fall. The crabs are captured in pots, then put in live-tanks and delivered to shore-side plants where they are cooked immediately or shipped live. They must measure a minimum of 6-1/4 inches across the carapace to be legally harvested and range in weight from 1-1/2 to 3 pounds. Dungeness crab prices are at their lowest in December and January.

King, snow, and stone crab claws from your store are already cooked; just heat before serving. The most popular way is to plunge them in boiling water or steam them until just heated through.

Snow crabs range in size from 2 to five pounds. Like king crab, they are captured in large, baited pots and kept alive after landing in a tank aboard the boat. Only live crabs are accepted at the shore plants and they are cooked and frozen using blast or brine freezing. Blast freezing results in a milder flavored crab and brine-frozen crabs have higher sodium levels. The only way for the consumer to tell how the crab has been processed is by the taste.

Snow crab is available in a number of forms, including leg portions, meat, and cocktail claws. Particularly convenient are scored legs where the shell has already been cut, allowing a simple snap to remove the meat.

Your best bet is to purchase live crabs whenever possible. Crabs should be alert and brandish their pinchers when poked. It takes 10 to 15 hard-shelled crabs to yield one and a half pounds of meat.

Soft-shell crabs should be translucent and completely soft. At the top of the blue crab pecking order are those harvested during the molt for the soft-shell crab market. When a "peeler" crab is about to shed, its paddle-like hind legs begin to change color, going from white to pink. At this point, the crab producers move them to "buster boxes" for closer examination. Once they've shed, these "paper" crabs must be removed from the water immediately because their new shells will begin to harden within hours. Soft-shells are graded by size.

Cleaning soft-shells:

For the most part, soft-shell crabs are eaten whole, but a couple of simple steps are necessary for preparing them:

Remove the apron from the underside of the crab.

Gently lift up the tender top shell, remove and discard the feathery gills.

Using kitchen shears, snip off the "face" of the crab, just behind the eyes.

Blue crab is available in several forms. Live blues are available at any time of the year, but are most common from May to September. Fresh soft shell crabs are available in the late spring and summer.

Crabs should have a fresh, salt water aroma; avoid those that smell sour or extremely fishy. Let your nose be your guide. Deal with a reputable seafood provider. Thawed, cooked crab should also be odor-free, and thawed only on the day of sale. Do not purchase or consume whole, uncooked, dead crabs.

Stone crabs are not harvested whole, that is why you only see the huge, black-tipped, orange and white claws in the market.

It is illegal to bring stone crabs ashore whole. After capturing the crabs in traps or pots, crabbers off the coasts of the Carolinas, Florida, Louisiana and Texas, carry the adult crabs aboard their boats while they head back to shore. Along the way they twist off the larger of the two claws and throw the live crabs back into the water.

In 12 to 18 months, the remaining smaller claw will grow big and fat, the crab will grow a new claw (called a "retread") in place of the one it lost and the process begins again. The crabs can be declawed every year from about the second year until sometime after the fifth year. At that age, the crab's claws begin to shrink in size.

Prized for their rich, sweet taste, the claws are the only part of the stone crab's body that contains edible meat. They are graded by weight into one of three categories: Jumbo (Over 5 1/2 Ounces), large (3 to 5 1/2 ounces) and medium (2 to 3 ounces.)

To crack a stone claw, simply hold the claw in one hand and strike it firmly with a crab mallet, the butt end of a table knife, or a large spoon. The goal is to crack the shell without smashing the meat. Aim your first blow at the knuckle, then the center joint.

Finally strike a blow at the tip of the claw, peel away the shell and enjoy. The claws are already cooked and the meat needs little embellishment. Serve cold with melted butter or a mustard sauce, as is traditional in Florida. If serving the claws warm, shell them after heating or you'll lose moisture and flavor.

CRAB RANGOON AND TWO SAUCES

1 pkg. Wonton Wrappers
16 oz. cream cheese, room temperature
1 can crab meat, drained and picked over for shell etc.
1 can water chestnuts, drained and chopped
1 bunch green onions, finely chopped
Sweet and Sour sauce (recipe follows) and/or Chinese Mustard (recipe follows)

Mix cream cheese with drained crab. Add water chestnuts and green onions to mixture. Beat until smooth.

Using a small spoon put enough of the crab mixture into a wonton wrapper that you may still be able to fold the wonton in two making a triangle, and sealing the edges with water.

You may bake or deep-fry these. If deep-frying, fry in a deep fryer at 400F degrees until golden brown. If baking, cook at 400F until light golden color.

Sweet & Sour Sauce
1 cup vegetable oil
1/2 cup ketchup
6 tbsp. white vinegar
6 tbsp. honey
2 tbsp. lemon juice
2 tbsp. Worcestershire Sauce
1 tsp. salt
1 lg. onion, grated.

Combine all ingredients in a medium bowl and blend well.

Chinese Mustard

1 cup dry mustard
3/4 cup vinegar
1 cup sugar
2 eggs
Mayonnaise
Horseradish to taste

Mix dry mustard and vinegar and refrigerate overnight.

Next day: Add sugar and eggs to mustard mix. Heat in a saucepan until mixture boils and thickens slightly. Remove from heat.

Measure mustard mix and add an equal amount of mayonnaise to it. Add horseradish to taste. Keep refrigerated.

CRAB SALAD WITH GREEN TOMATOES
AND CHILLED GAZPACHO SAUCE Serves 6

3 large red tomatoes, cored, seeded and roughly chopped
3 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
fine sea salt and freshly ground white pepper
2 green tomatoes
3 tablespoons bottled lemon oil
1 tablespoon minced lemon confit (you can substitute lemon zest)
1 teaspoon pique (you can substitute hot pepper sauce)
12 ounces lump crab meat, picked over and cartilage removed
3 tablespoons sherry vinaigrette
3 tablespoons mayonnaise
2 tablespoons sliced chives
2 avocados
gray sea salt (optional), and freshly ground white pepper for garnish

Special Equipment:
Six - 2-inch by 1 1/2-inch high ring molds

For the sauce, combine the chopped red tomatoes and olive oil in a blender and pulse to puree. Don't incorporate too much air or it will lose its bright red color. Pass the puree through a strainer, pushing against the solids to extract as much tomato pulp as possible. Add the vinegar and season to taste with salt and pepper. Cover and refrigerate.

Using a vegetable peeler, peel the green tomatoes. Remove the core and halve them crosswise. Scoop out the seeds and finely chop the tomatoes. Transfer them to a bowl and add the lemon oil, lemon confit (or zest) and pique (or Tabasco). Season to taste with salt and pepper. Cover and refrigerate until ready to serve.

In a large bowl, combine the vinaigrette and mayonnaise and whisk until smooth. Add the crabmeat and chives and gently stir to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.

To serve, place a ring mold just left of center on each plate. Divide the crab mixture evenly among the molds. Top each with green tomato salad. Spoon the gazpacho sauce around the mold on each plate. Place one-sixth of the sliced avocados just right of center on each. Season the avocado with gray salt and pepper. Remove the ring molds and serve immediately.

Spike’s note: Don’t buy gray salt unless you are wealthy! Use Kosher salt instead.

CRAB SALAD W/ RED ONION VINAIGRETTE
Makes 4 servings

1/2 cup olive oil or salad oil
1/4 cup white wine vinegar
1/2 teaspoon each dry mustard and grated lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium-sized red onion, thinly sliced
Red or romaine lettuce leaves
1 pound crabmeat, thawed if frozen
1 ripe avocado
1 jar (6 oz.) Marinated artichoke hearts, drained.
In a bowl, combine oil, vinegar, mustard, lemon peel, salt and pepper. Add onion slices, cover and marinate 4-6 hours.

To serve, line a shallow salad bowl with lettuce leaves. With a slotted spoon, lift onion slices from marinade, reserving marinade.

Combine onion with crabmeat and arrange on lettuce.

Peel, pit and slice the avocado. Garnish crabmeat mixture with avocado slices and artichoke hearts. Pour reserved marinade over all.

CRABMEAT AND ASPARAGUS SALAD
Yield: 4 Servings

1 cup mayonnaise
1 tbsp. lemon juice - fresh
1 1/2 tsp. tomato paste
1 1/2 tsp. shallot - minced
1/2 tsp. Dijon mustard
1/4 tsp. pepper
1 lb. asparagus - trimmed
8 oz crabmeat - cooked
4 lg. Boston lettuce leaves - or butter lettuce leaves

Whisk the mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared a day ahead.)

Cook asparagus in boiling salted water until crisp-tender, about 3-4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry.

Mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve.

CRABMEAT AND ENDIVE QUICHE

Makes 4 servings

2 tablespoons unsalted butter
3 Belgian endive, cleaned and minced
Salt and freshly ground white pepper
1 cup fresh crabmeat
3 large eggs
3/4 cup all-purpose flour
2 cups milk

In a large skillet, melt butter over high heat. Add endive, with salt and pepper to taste, and sauté for 4 minutes. Remove from pan and chill.

Preheat oven to 450° F. Butter a 9-inch pie plate or quiche pan without a removable bottom. Remove all bits of shell and cartilage and place crabmeat into the bottom of the pie plate.

Add the endive. In a mixing bowl, beat eggs, flour, milk and a pinch of salt until well combined. Pour over the crabmeat and endive and bake for 35 minutes. Serve hot or warm.

CRABMEAT CREPES
Makes 4 servings
These filled, turnover-like crepes are quite satisfying, so one per person is enough. Of course, you can make eight crepes and simply double the other ingredients.

1/4 cup white flour
1 cup buckwheat flour
2 eggs
1/2 cup milk
1 cup water
Neutral oil, such as canola or grape-seed, as needed
2 cups crabmeat
2 tablespoons Mayonnaise
2 teaspoons lemon juice
1 tablespoon minced tarragon, plus a few sprigs for garnish
Salt and cayenne pepper to taste
2 egg yolks, beaten
4 tablespoons butter, preferably salted
4 lemon wedges

Combine the first five ingredients in a bowl; whisk until smooth and let sit for at least an hour.

Heat a 10-inch non-stick skillet over high heat for about 2 minutes. Add a thin layer of oil and wipe it out, leaving just a trace behind. Pour in 1/4 cup of the batter and swirl it around so that it coats the bottom of the pan completely.

Pour the excess back into the remaining batter.

Adjust the heat so that the batter dries on top before it burns on the bottom, it will be ready to turn in 1 to 2 minutes. Turn and cook the second side for about 30 seconds.

Repeat to use up the batter, adding more oil to the pan if necessary (it may not be), you need 4 near-perfect crepes for this recipe. Let cool to room temperature.

Mix the crab with the mayonnaise, lemon juice, and tarragon. Season with salt and cayenne.

Put 1/4 of the crab mixture in the center of each crepe. Brush the edge of the top half of the crepe with egg yolk, then fold the crepe over onto itself like an apple turnover.

Put half the butter in a 10-inch skillet and turn the heat to medium. When the butter melts, add 2 of the crepes to the pan.

Cook 3 or 4 minutes, until nicely browned, then turn and cook the other side. Repeat with the remaining 2 crepes.

Serve with lemon wedges, garnished with tarragon

CRABMEAT DEVILED EGGS

8 eggs
1 6-ounce can crabmeat, drained, flaked (or fresh – see note)
1/4 cup mayonnaise
1/2 tsp. dry mustard
1/4 tsp. ground red pepper
16 sprigs parsley

Place eggs in medium saucepan, cover with cold water. Bring to a boil. Reduce heat to low, simmer about 15 minutes. Immediately drain, run cold water over eggs to stop cooking.

Peel eggs; cut in half lengthwise. Scoop yolks from 4 eggs into medium bowl. Remove remaining yolks; reserve for another use.

Add crabmeat, mayonnaise, dry mustard, and ground red pepper to yolks in bowl, mix and mash with fork until well blended.

Mound yolk mixture into center of each cooked egg white. Garnish each with parsley sprig. Cover, refrigerate until serving time.

Note: An equal amount of fresh-cooked or frozen crabmeat can be used in place of the canned crabmeat in this recipe.

CRABMEAT PATTIES
Makes 4 servings

About 20 saltine crackers
2 cups crabmeat, thawed if frozen
4 teaspoons Worcestershire
1/8 teaspoon liquid hot pepper seasoning
3 tablespoons chopped parsley
1 1/2 teaspoon prepared mustard
3 tablespoons mayonnaise
1 egg
3 tablespoons butter or margarine
Chopped parsley
Lemon wedges

Finely crumble crackers into a bowl, you should have 1 cup crumbs. Flake crabmeat into bowl with crumbs. Add Worcestershire, hot pepper seasoning, parsley, mustard, and mayonnaise.

Mix until blended. Add egg and stir until mixture is well blended.

Shape crab mixture into 8 patties. In a frying pan, melt 2 tablespoons of the butter over medium heat. Cook patties until browned (about 3 minutes), add remaining 1 tablespoon butter, turn patties and cook until browned.

Sprinkle patties with chopped parsley; serve with lemon wedges.

CRABMEAT POPPERS

12 large jalapeno peppers
4 oz crabmeat, well drained
1/3 cup minced red onion
1/4 cup minced green bell pepper
1/4 cup mayonnaise
1/2 cup all purpose flour
3/4 cup Mexican beer
Corn oil (for deep frying)
All purpose flour
1/2 avocado, peeled, diced
1/2 cup mild salsa, drained
1 tbsp. mayonnaise

Starting just below stem, cut chilies lengthwise in half, leaving stems attached. Seed chilies. Place chilies in heavy medium saucepan.

Cover with cold water and bring to simmer. Drain. Repeat process until done. Dry chilies.

Combine crab, onion, bell peppers and mayonnaise in small bowl. Season with salt and pepper. Fill chili cavities with crab mixture.

Press chili halves together to compress filling. (Can be prepared 4 hours ahead, cover and chill.)

Place 1/2 cup flour in a bowl. Gradually whisk in beer. Let stand 5 minutes. Heat oil in heavy deep pot to 375 degrees. Whisk batter to smooth. Dredge jalapenos in flour.

Holding stem end, dip into batter to coat completely and deep fry in batches until golden brown, about 3 minutes.

Transfer jalapeno to paper towels and drain.

Combine avocado, salsa and mayonnaise in small bowl. Season to taste. Arrange chilies on platter. Garnish with salsa.

CROCK-POT TERIYAKI STEAK

2 1/2 lb boneless chuck steak
2 tbsp oil
1 t ground ginger
1/2 cup soy sauce
1 tbsp sugar
1 clove garlic, crushed

Cut steak into 1/8-inch thick slices. Combine remaining ingredients in a small bowl. Place meat in a crock-pot. Pour sauce over. Cover and cook on low for 6 to 8 hours. Serve with rice. Makes 5-6 servings.

CUCUMBER AND ONION SALAD
By Spike’s Mauga

2 cucumbers
1 medium sweet yellow or sweet red onion
1 tsp salt
1 tsp sugar
2 tsp apple cider vinegar
1 Tbsp mayonnaise

Slice cucumbers and onion very thinly, in your food processor if you have one.
Shake the salt over that mixture, and refrigerate for an hour or so. Remove from
fridge and pour into a colander to drain. Shake out as much liquid as you can.
Repeat that process. After shaking out the liquid for the second time, put into a
clean, dry bowl. Add 1 tsp vinegar and 1 tsp sugar. Stir, and put back in the fridge. After another hour, remove and drain one more time. Back in the bowl,
add the second teaspoon of vinegar and stir. Back into the fridge. At this point, you can let it sit overnight in the fridge. Just before serving, remove from fridge, drain, back into the bowl, and add about a table-spoon mayonnaise. Even if you hate onions, you will love this salad.

CURRIED SNOW CRAB CLAWS
Yield: 4 Servings

1/4 cup olive oil
2 celery, stalks, chopped
1 med. carrot, chopped
1 cup fresh tomato, chopped
1 lg. onion, minced
2 tbsp. parsley, minced
1 med. apple, diced
2 bay leaves
pepper (to taste)
salt (to taste)
2 tbsp. curry, powder, or to taste
3 cups fish stock
1 tbsp. arrowroot
1 tbsp. water
1/2 cup pineapple juice
1 lb. claws, snow crab

Heat the oil in a skillet and add 1/4 cup oil, celery, carrot, tomato, onion, parsley, and apple. Cook over moderately high heat, tossing continuously for 3 minutes.

Add bay leaves, salt, pepper and curry. Continue cooking for 4 minutes.

Add hot fish stock and bring to a boil. Reduce heat and simmer for 30 minutes.

Add dissolved arrowroot. Strain into another saucepan, then add the claws and pineapple juice. Simmer for 3 minutes, correct seasoning with salt and pepper, and serve.

CURRY POWDER

2 tsp turmeric, ground
2 tsp coriander seeds
1 tsp black peppercorns
12 whole cloves
1 1/2 tsp cumin seeds
1 tsp cardamom seeds
1 tsp cinnamon, ground
1 tsp fennel seeds
1 1/2 tsp fenugreek
1/2 tsp ginger, ground
1/2 tsp cayenne pepper flakes
1 tsp chili powder, ground

Grind to a coarse powder in a coffee mill or blender, or follow ancient tradition by using mortar and pestle.

DARK CHOCOLATE SAUCE
(With Variations)

1 cup water
1 cup sugar
1/2 cup light corn syrup
1 1/4 cups unsweetened cocoa
1 tsp vanilla extract or flavor

Bring to boil and boil together, covered, for 1 to 2 min., water, sugar and corn syrup. Remove from heat and sift in cocoa powder, beating until smooth--add vanilla. Strain into jar for storage, or use warm. Keeps long in 'fridge.

Mocha Sauce: replace half water w/half strong coffee

Chocolate-Mint Sauce: replace vanilla with peppermint extract to taste

Chocolate-Orange Sauce: omit vanilla. Whisk in orange-flavor liqueur to taste.

DOUGHNUTS

2 3/4 cups all purpose flour
3/4 teaspoon salt
3 teaspoons baking powder
1 teaspoon ground nutmeg
3 tablespoons shortening
2/3 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk
1 quart vegetable oil

Method Stir first four ingredients together. Cream shortening with half of the sugar. Beat the eggs until light and add remaining sugar gradually, beating between additions; combine shortening and egg mixture with vanilla. Add dry ingredients alternately with milk to make a dough that is soft but not sticky. Cover bowl and chill 1 hour. Press or roll dough on floured board to 1/4 inch thickness, cut with
floured doughnut cutter. Heat vegetable oil in deep fryer to 375 F. Fry doughnuts until golden brown; turn to do other side -- takes about 1 to 2 minutes on each side.

FIESTA SALSA

7 cups chopped, seeded, peeled, cored tomatoes
2 cups chopped, seeded, peeled cucumbers (tomatillos would be better)
2 cups chopped, seeded banana peppers WEAR GLOVES
1 cup sliced green onion
1/2 cup chopped, peeled roasted green chilies (Anaheim or New Mexico)
1/2 cup chopped jalapeno peppers
1/4 cup minced fresh cilantro
3 cloves garlic, minced
1 Tbsp minced fresh marjoram
1 tsp salt
1/2 cup cider vinegar
2 Tbsp lime juice

Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving a 1/4-inch headspace. Adjust two-piece lids. Process 15 minutes in a boiling-water canner (adjust for altitude). Yield: about 4 pints. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hand or eye burns. When finished, wash hands with gloves on, remove gloves, wash hands again. Do not touch your face or eyes.

FRENCH DRESSING
By Spike’s Mauga

1 can Campbell’s Tomato Soup – regular size
1/2 cup cider vinegar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1 Tbsp mustard (or less, to taste)
1 Tbsp Worcestershire sauce
3/4 cup salad oil
1/2 cup sugar
2 cloves garlic, minced (optional)

Mix all together and refrigerate. Shake before using. Makes 1 quart. Store in a
glass jar.

GLAZED CINNAMON-RAISIN SCONES

2 cups Bisquick® Original baking mix
1/3 cup raisins or currants
1/3 cup whipping (heavy) cream OR 1/3 cup milk
3 tablespoons sugar
1 teaspoon ground cinnamon
1 egg

Glaze
1/2 cup powdered sugar
1 tablespoon whipping (heavy) cream


Heat oven to 425F. Grease cookie sheet.

Prepare glaze by mixing the ingredients together; set aside.

Mix remaining ingredients until soft dough forms. Spread dough into 8-inch circle on cookie sheet. Cut into 8 wedges, but do not separate. Bake 10 to 12 minutes or until golden brown. Drizzle Glaze over warm scones. Carefully separate wedges. Serve warm. Yield: 8 servings.

GRILLED LEMON WINGS
Even though this is intended as a an appetizer it works equally well with larger pieces of chicken. Thighs and drumsticks are delicious as the lemon flavor penetrates to the bone. Breast meat, perhaps because the pieces are larger or maybe due to the texture of the white meat, doesn't work nearly as well.

4 cloves garlic finely minced
1 cup fresh lemon juice
1/4 cup olive oil
1 teaspoon dried thyme

For the brine:
1/2 cup table salt (or 1 cup Kosher salt)
1/2 cup sugar
1 Quart water

A bunch of chicken wings.

Mix the salt, sugar and water together. Put wings in a one gallon, re-sealable plastic bag along with the brine and allow to marinate in fridge for about 30 minutes. Discard brine and rinse the wings with fresh water.

Prepare your grill for indirect cooking and grill wings, turning occasionally so as to brown evenly.

While wings are grilling prepare the lemon sauce. On a cutting board sprinkle a little salt on the minced garlic and mash together to form a paste. Heat the oil and garlic together in a sauce pan over low heat for a couple of minutes to allow the garlic to become very aromatic. Mix the oil and garlic with the lemon juice in a glass baking pan (or bowl) and set aside.

When wings have about 15-20 minutes left (total grilling time should be an hour to an hour and a quarter) remove them from grill and roll them around in the lemon sauce and return to grill. After another 10 minutes baste the wings with the lemon sauce. When the wings are ready coat them one last time with the lemon sauce and serve them.

If using the broiler, instead of the grill, I've found these guidelines work fairly well. The trick is to keep the wings on the lowest level of the oven. This allows the wings to cook through without becoming too blackened on the outside. Note that all broilers perform differently so watch the wings closely (it's okay to leave the oven door ajar to keep an eye on them) so they cook evenly and don't char excessively.

Cover a baking sheet with foil and place the wings on a rack sitting on the baking sheet. Depending on how your broiler performs you may need to rearrange the wings after about 15 minutes. Move the wings from the center of the of the rack to the outside while moving the ones from the outside to the center.

Broil for an additional 5 minutes then turn the wings over and return to the oven.

After an additional 10 minutes (the wings should have been in the oven for a total 30 minutes), coat the wings with the lemon sauce as described above and return to the oven. Broil for an additional 5 minutes then coat the wings again in the lemon
sauce and turn them over. Return to the oven. Broil 5 minutes longer then remove from the oven, coat with the sauce and serve.
GULF SHRIMP WITH CHINOIS SAUCE
Serves 4

8 pieces fresh gulf shrimp, peeled and de-veined, with tail on
8 pieces Oba leaves
1 egg
1 tablespoon water
1/2 pound phyllo dough, shredded
vegetable oil for frying
8 pieces fresh cilantro leaves
Chinois sauce, see recipe below
salt to taste
pepper to taste

Salt the shrimp lightly on all sides. Roll each shrimp in one Oba leaf.

In a small bowl, whisk the egg with the water to make an egg wash. Dip each wrapped shrimp in the egg wash and roll in the shredded Phyllo dough.

Heat vegetable oil to 220 degrees. Deep fry shrimp until golden brown, about 4 minutes. Drain on paper towels. Season with salt and pepper to taste.

Serve hot with Chinois Sauce (supra) and cilantro leaves.

HOME MADE SOY MILK

2 cups soy beans
sweetener (1 tbsp honey, 1 tbsp sugar, equivalent of artificial sweetener)
1/4 to 1/2 tsp sea salt
1 Tbsp vanilla or other flavoring extract
4 calcium pills, ground
nutmeg (optional)
cinnamon (optional)

Soak the soy beans for at least 24 hours, in water to cover. Next day, drain the water (you could pour it on your house plants or in your garden). Measure
1 cup soaked soy beans and 2 cups water, into your blender. Blend for 3 minutes.
Repeat until all beans are ground.

Pour the blended beans into a cheesecloth-lined sieve, over a large bowl. You
could even use a jelly bag, letting it drain while you do other things and when it has dripped all it can by itself, pick up the cheesecloth or bag and start squeezing and wringing to get every bit of liquid out of the beans. Pour into a large pot on
the stove and bring to the boil over slow heat. Turn off the heat and add your sweetener, salt, flavoring extract/s, calcium pills, nutmeg, and cinnamon. Refrigerate, and when it has cooled, add a lid to keep it from being infused with other odors and tastes from the fridge. Makes about 1 gallon.

[] Although Danna didn’t specify, I believe I would store it in quart jars (glass), as they can be boiled if you want to sterilize them. A double-fold of plastic wrap,
anchored by a rubber band would provide a secure lid, or would line the lid of,
for example, a mayonnaise jar. She says that it keeps for about a week. []

Note: You could probably add some form of chocolate, if you like. Of course, that would change the nutritional values, but I don’t know to what extent.

HONEY-WHEAT SUNFLOWER BREAD

2 cups Water -- very warm
3 cups Flour -- (more or less)
2 packages Active Dry Yeast -- (5 tsp.)
1 Tablespoon Sugar
2 cups Whole Wheat Flour
1 cup Oats -- (not quick)
1/4 cup Butter or Margarine
1/4 cup Honey
2 teaspoons Salt
1 cup Sunflower Seeds -- unsalted

In a large mixing bowl, combine water, 2 cups flour, yeast and sugar. Beat on low speed for three minutes. Cover and let rise in a warm place until doubled- about 30 minutes. Mixture will be spongy. Stir in whole wheat flour, oats, butter, honey and salt. Mix well. Stir in sunflower seeds and remaining flour, until ready to turn onto floured surface and knead. Knead until smooth and elastic, for about 5-8 minutes. Shape into a ball and place inside a greased bowl. Turn once to coat top, and cover with a cloth. Let rise in a warm place until doubled, about 30 minutes. Punch down and divide in half. Cover and let rise another ten minutes.

Shape into two loaves, and place into two greased bread pans. Cover and let rise until doubled- about 30 minutes. Bake at 375 degrees F for 20 minutes. Cover
with foil, and bake an additional 15 minutes. Remove from pans and cool on
wire racks.

HOTSY TOTSY CANNED SALSA
Yields 5 half pints

This also passes as a lightly seasoned tomato sauce - a good start for any pasta sauce you're trying to concoct. To keep this salsa safe for canning by the boiling-water canner method, do not increase quantities of chilies, onions, fresh cilantro or garlic, or decrease the amount of tomatoes. You can, however, increase the cumin powder, Tabasco sauce, salt, dried oregano or vinegar.

5 cups peeled and finely chopped tomatoes (see note)
1 cup finely chopped mild green chilies WEAR GLOVES
4 medium Anaheim chilies; see note)
1/2 cup finely chopped yellow onion
1/2 cup finely chopped green onion
1/3 cup seeded and minced fresh jalapeno chilies (4 to 5; see note)
1/2 cup white vinegar (5 percent acidity)
1 tablespoon minced garlic
2 to 3 teaspoons chopped fresh cilantro
1 teaspoon salt
2 teaspoons cumin powder
1 teaspoon Tabasco or other hot pepper sauce
1 teaspoon dried oregano leaves

Wash 5 half-pint jars; keep hot. Prepare lids as manufacturer directs.

In a large pot place tomatoes, green chilies, onion, green onions, jalapeno chilies, vinegar, garlic, cilantro, salt, cumin, hot sauce and oregano. Bring the mixture to a boil and simmer for 5 minutes.

Ladle hot salsa into 1 hot jar at a time, leaving 1/2-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner 15 minutes (from 1,000 to 6,000 feet, process 20 minutes; above 6,000 feet, process 25 minutes).

Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off easily.

Note: Wear gloves when handling fresh chilies - the oils can cause a burning
sensation on your skin. . When finished, wash hands with gloves on, remove gloves, wash hands again. Do not touch your face or eyes.

JALAPENO SALSA

3 cups chopped, peeled, cored tomatoes
3 cups chopped jalapeno peppers WEAR GLOVES
1 cup chopped onion
6 cloves garlic, minced
2 Tbsp minced fresh cilantro
2 tsp oregano
1 and 1/2 tsp salt
1/2 tsp cumin
1 cup cider vinegar

Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving a 1/4-inch headspace. Adjust two-piece lids. Process 15 minutes in a boiling-water canner (adjust for altitude). Yield: about 3 pints. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hand or eye burns. When finished, wash hands with gloves on, remove gloves, wash hands again. Do not touch your face or eyes.

JAN SMUTS DESSERT

1 can (410g) evaporated milk
1 cup (250 ml) orange juice
1/2 cup /125ml sugar adjusted to taste
3 tablespoons gelatin powder
1 tablespoon hot water

Dissolve gelatin in hot water and mix carefully with orange juice. Whip up evaporated milk until light and fluffy. Slowly add orange juice mixture. Refrigerate for at least two hours until set.

LOW FAT LO MEIN

12 ounces (340 g) fresh Chinese noodles or linguine
1 teaspoon Oriental sesame oil
1 Tablespoon (15 ml) vegetable oil
1 small onion, thinly sliced lengthwise
2 Tablespoons (30 ml) oyster sauce
8 ounces (230 g) ground turkey
1 pound (455 g) Napa cabbage, thinly sliced crosswise
4 ounces (115 g) oyster mushrooms, thinly sliced
2 medium-size carrots (about 6 ounces / 170 g total) cut into matchstick strips
1/2 cup (120 ml) fat-free reduced-sodium chicken broth
2 Tablespoons (30 ml) reduced-sodium soy sauce

In a 5- to 6-liter pan, cook noodles in about 3 quarts (2.8 liters) boiling water until just tender to bite (3 to 5 minutes); or cook according to package directions. Drain well, toss with sesame oil, and keep warm.

Heat vegetable oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add onion and oyster sauce; then crumble in turkey. Stir-fry until onion is soft and turkey is no longer pink (about 3 minutes). Add cabbage, mushrooms, carrots, and broth; cover and cook until carrots are just tender
to bite (about 3 minutes). Uncover and continue to cook until liquid has evaporated (1 to 2 more minutes). Stir in soy sauce; add noodles and stir-fry until heated.
Makes 6 servings

MEXICAN CHICKEN

6 boneless, skinless chicken breast (approx. 2 lbs.) (pounded to 1/4 inch thickness
1 can cream of chicken soup
2 cups shredded mild cheddar cheese, divided
1/2 cup milk
1 pkg. taco seasoning mix
3 cups corn chips(crumbled)

Place chicken in a 13 x 9 baking dish. Mix soup, 1 1/2 cups of the cheese, milk and seasoning mix. Spoon over chicken. Put corn chips on top and cover with alum. foil. Bake at 375 for 30 minutes. Sprinkle with remaining 1/2 cup of cheese. Bake an additional 10 minutes or until the cheese is melted.

MEXICAN ZUCCHINI CASSEROLE

4 cups shredded zucchini
1/4 cup fine chopped onion
2 jalapeno peppers seeded and finely chopped (optional)
4 eggs
1/4 cup vegetable oil
1-1/2 cups biscuit mix (bisquick)
? cup grated cheddar cheese
salt and pepper to taste

Preheat to 375. In large bowl mix zucchini, onion, pepper. In another bowl, beat eggs with oil until combined. Add to veggie mixture and stir until combined. Add the Bisquick and cheese to egg mixture. Stir well until biscuit mix is fully moistened. Add salt and pepper to taste. Pour into greased 9 x 13 pan. Top with more grated cheese if desired. Bake at 375 for 45 minutes or until topping browned. Remove from heat and cool slightly cut into squares and serve warm.

MINI CHERRY CHEESECAKES

24 vanilla wafers
24 baking cups
2 8-oz. packages cream cheese, softened
1 egg
8 oz. sour cream
1/3 cup sugar
1 tsp. almond extract
2 tsp. vanilla extract
1 can cherry pie filling

Place 1 vanilla wafer at the bottom of each baking cup. Combine cream cheese, egg, sour cream, sugar and almond and vanilla extracts in a large bowl and beat until smooth. Pour mixture into baking cups 2/3 full. Bake for 20 - 25 minutes in a 350 degree oven. Allow to cool, and then place 1 Tbsp. pie filling on each mini cheesecake.

NASI LEMAK
Serves 4 to 6

2 lb rice
45 oz coconut milk
4 nos pandan leaf
1 stalk lemon grass
2 inch ginger
1 tbsp salt

Wash the rice, and place it into the pot. Add in coconut milk, pandan leaf, lemon grass, ginger and salt, and let it cook till dry

OATMEAL CRANBERRY COOKIES

1/2 lb unsalted butter (2 sticks)
1 1/4 cups brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons milk
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups dried cranberries

Cream butter and sugars until fluffy, beat in eggs, vanilla and milk. In a separate bowl, combine oats, flour, baking soda, cinnamon, salt. Add dry ingredients to butter mixture and stir until combined. Stir in cranberries.

Divide dough in half, roll into a log about 1 1/2 inches in diameter. Refrigerate until firm.

Heat oven to 350, slice logs into cookies, bake on parchment lined cookie sheets leaving 1 1/2 inches between cookies. Bake for 12 to 14 minutes or until golden brown. Cool on a wire rack.

PEANUT BUTTER RICE KRISPIE TREATS

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips

Heat syrup and sugar until boiling. Remove from heat and add peanut butter. Mix in Rice Krispies and press into buttered 9x13 pan. In double boiler melt the 2 kinds of chips. Frost treats with the melted chips and cool.

PEPPER INFORMATION:

White pepper comes from ripened berries with the outer husks removed. black pepper comes from un-ripened berries dried until dark greenish-black in color. black pepper is more subtle than white. Use white or black peppercorns in marinades and pickling, or freshly ground as a seasoning. both are available ground. Green peppercorns are also unripe berries with a mild, light flavor. They are canned in brine or pickled, or freeze-dried in jars. They add a pleasant, light peppery flavor to sauces, pates and salad dressings. Drain those packed in liquid and use either whole or mash them lightly before using. Dry green peppercorns should be lightly crushed before using to help release flavor, unless otherwise stated in a recipe.

PICKLED CRAB APPLES

6 cups vinegar
8 cups brown sugar
2 teaspoons cloves
1 stick cinnamon
8 pounds crab apples

Boil vinegar, brown sugar, cloves, and cinnamon together. Leave stems on crab apples. Add to syrup and boil until fruit is tender. Remove the fruit and pack into sterilized jars. Pour in syrup. Seal.

Note: Check canning jar instructions for processing times, or the current USDA guidelines.

PORTUGUESE SOPAS I

3 lb. pot roast
1 onion, diced
1/2 tsp. pepper
2 tsp. ground cinnamon
1 clove garlic, minced
3 bay leaves
2 tsp. allspice
2 med. heads cabbage
1 cup mint leaves
1 tsp. salt
Water

1 loaf French bread

In a large pot, combine the first 9 ingredients, salt and water. Cook on medium heat for 4 hours. Add more water as needed. Quarter cabbage and add to soup, cook 30 minutes until cabbage is tender. Serve over sliced French bread.

PORTUGUESE SOPAS II

5 lbs. chuck roast -- whole
2 medium yellow onions -- chopped
2 cans whole tomatoes -- diced
1 15 0z. can tomato sauce
1 large bay leaf -- optional
1 tsp cumin -- ground
1 tsp whole cloves
2 tsp allspice -- whole
1 tsp. cinnamon -- ground
1 tbsp garlic powder
3 tbsp Worcestershire sauce
1/2 cup ketchup
2 cups red wine
4 qt water
1 large cabbage head -- quartered
salt and pepper -- to taste
4 fresh mint sprigs (or dried)
1 or 2 loaves of French bread

Use a 6 to 8 quart pot and fill 1/2 to 2/3 full. Put meat into pot of water and bring to a boil. Also add while bringing to boil, chopped onions, ground spices, catsup, wine and Worcestershire sauce. Put the whole spices into a tea ball and submerge in broth.

Over low heat, simmer for about 3 hours. Check meat, and just before it starts to flake, remove from the pot and let cool. Cut into bite size pieces while cabbage is cooking, and return to the pot after the cabbage is translucent but not falling apart.

Last thing to add before you turn off heat is mint. Mint is the crowning touch and flavor. Mint is a must and adds such a wonderful flavor to the Sopas. Serve over a slice of French bread.

Note: You can also cook this in a crock pot for about 6 hours.

RASPBERRY DELIGHT

l cup whipping cream
2 tablespoons sugar
2 cups yoplait custard style vanilla yogurt
l 8" diameter angel food cake
l cup fresh blueberries
l cup quartered fresh strawberries
l cup fresh raspberries

Beat whipping cream and sugar in chilled medium bowl with electric mixer on high speed until stiff peaks form. Fold in yogurt.

Place cake pieces in large bowl; fold in yogurt mixture. Gently mix berries together in medium bowl. Spoon half of the cake mixture into a 9 inch spring-form pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight. Run metal spatula carefully along side of dessert to loosen. Remove side of pan. Cut dessert into wedges. Serves l0 to l2

REALLY GREAT MASHED POTATOES
Serving Size: 4 - 6

2 quarts red skinned potatoes (roughly diced)
1 tsp. salt (for cooking potatoes)
8 tbsp. butter (cut into 6 pieces)
1 tsp. salt (for mashing)
1/2 - 3/4 cup whole milk

Wash and scrub potatoes. Roughly dice potatoes leaving skins on. Place potatoes in large sauce pan. Cover potatoes with cool tap water, add 1 teaspoon salt. On medium high heat bring water to soft boil, cooking potatoes until tender when pricked with a fork. Remove from heat and drain water from potatoes. Add to cooked potatoes, butter pieces, salt and a little milk at a time while whipping with a mixer or a hand potato masher. The potatoes should not be runny or dry, we like the potatoes a little lumpy. They may be covered with your favorite gravy or a generous portion of butter.

RESTAURANT STYLE STEAK FINGERS
Serving Size: 4 - 6

2 lb.. tenderized beef cutlets (slice into 3 1/2" x 1" slices)
2/3 cup cracker meal
2 cups flour
1 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. seasoned salt
2 eggs (beaten)
2/3 milk
1/2 cup flour (to dust raw finger length slices)
vegetable oil (deep frying)

Mix cracker crumbs, 2 cups flour, salt, pepper, and seasoned salt, set aside. Mix beaten eggs and milk together set aside. Dust sliced tenderized beef pieces with 1/2 cup flour and separate pieces gently. Heat oil for deep frying, oil should reach 375 degrees. Place each slice of steak finger in egg mixture, then coat with flour and cracker crumb mixture. Place gently in hot oil. Fry until golden brown and do not crowd. When done place steak finger on paper towel to drain. Serve with prepared country style gravy along side for dipping. Add biscuits and you have a wonderful treat.

RHUBARB CAKE

1 1/2 cups chopped rhubarb
1 1/2 cups sugar
1/2 cup sugar
1 tsp. soda
2 cups flour
1 tsp. vanilla
1/2 cup vegetable oil
2 eggs, beaten
1 cup sour milk
1 tsp. cinnamon

Topping:
6 tbsp. butter
1 cup coconut
2/3 cup brown sugar
1/2 cup milk
1 cup chopped nuts

Combine rhubarb and 1/2 cup sugar, set aside. Mix flour sugar, oil, eggs, sour milk, soda, cinnamon and vanilla. Add rhubarb and stir well. Pour into greased and floured 9x13 pan. Bake @ 350 degrees for 1 hour or until cake tests done by using the tooth pick method. Mix topping ingredients together in a sauce pan and cook for 3 minutes. Pour on warm cake.

RHUBARB-PECAN MUFFINS

2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup chopped pecans
1 egg, large
1/4 cup vegetable oil
2 tsp grated orange peel
3/4 cup orange juice
1 1/4 cup rhubarb, fresh fine chopped

Combine all dry ingredients. Beat egg and oil; add orange juice. Add to
flour mix. Add rhubarb. Bake 350 F 25-30 min.

RHUBARB TORTE

1 cup sugar
3 tbsp. cornstarch
1/2 stick butter melted
4 cups sliced rhubarb
1/2 cup water
1/4 cup strawberry jell-o (1/2 pkg.)
1 cup graham crackers
1/2 cup whipping cream
1 & 1/2 cups small marshmallows
1 sm. pkg. instant vanilla pudding

Combine sugar, cornstarch. Stir in rhubarb and water and cook and stir until thickened. Reduce heat and cook 2 to 3 minutes. Add strawberry Jell-O, and cool slightly. Mix crumbs and butter, and pat into 9x9 pan. Pour Rhubarb mixture over and let cool. Whip cream, and fold in marshmallows. Spoon over cooled rhubarb mixture. Prepare pudding according to directions and spread over all. May sprinkle a few graham cracker crumbs on top. Chill. For 13 x 9 pan, use 1 1/2 recipe of everything.

RHUBARB UPSIDE DOWN CAKE

1 box yellow cake mix made according to directions, in a 9x13 pan
5 cups chopped rhubarb sprinkled over the batter
1 cup sugar sprinkled over the rhubarb
1 cup of whipping cream poured over all

Prepare the cake according to directions. Pour into a greased 9x13 cake pan. Layer the ingredients in the order given. Bake according to cake directions, removing when the top springs back.

SALSA PIZZA

1 8-oz. package crescent rolls
1 8-oz. package cream cheese, softened
1/3 cup fresh cilantro, chopped
2 garlic cloves, minced
2 large fresh tomatoes, seeded and diced
1 large sweet onion, chopped
1 Tbsp. lime juice
2 serrano chilies, seeded and chopped
1/4 cup Mexican beer
Dash of sugar

Spread out crescent rolls evenly onto lightly greased baking sheet. Bake at 350 degrees for 15 minutes. Allow to cool. Meanwhile, combine cream cheese, cilantro and garlic in a bowl and mix well. In a separate bowl, combine tomatoes, onion, lime juice, chilies, beer and sugar and mix well. Spread cream cheese mixture over rolls and top with tomato mixture. Slice and serve. If you prefer you may use home-made pizza crust or pre-made purchased pizza crust instead of crescent rolls.

SOFT-SHELL CRABS SAUTÉ

8 soft-shell crabs
1/2 cup all-purpose flour
6 tablespoons unsalted butter
Salt and freshly ground white pepper
3 tablespoons olive oil
4 tomatoes, peeled, seeded and chopped
2 sprigs thyme (or 1/8 teaspoon dried)
1 bay leaf
2 tablespoons chopped fresh parsley
3 tablespoons fresh breadcrumbs
5 cloves garlic, minced

Wash and rinse crabs, then turn them on their backs and remove the "apron" in front. Pat dry with paper towels.

Coat lightly with flour. Melt 3 tablespoons butter in a large skillet and sauté crabs over medium heat until lightly browned.

Season to taste with salt and pepper. Remove from pan. Keep warm in a low oven.

Heat oil in a large skillet over medium heat. Add tomatoes, thyme and bay leaf and simmer for 8 minutes. Pour onto a deep serving platter.

Arranged crabs over tomatoes. Combine parsley, breadcrumbs and garlic and sprinkle over crabs. Heat remaining 3 tablespoons butter until light brown and drizzle over crumb mixture. Serve immediately.

STICKY BUTTERSCOTCH PECAN ROLLS
(Blue Heron Inn, Rigby, ID)

1 1-pound loaf frozen bread dough
1/2 cup coarsely cut pecans
1/2 cup butter (1 stick)
2/3 cup brown sugar, firmly packed
1 3 3/4-ounce package instant butterscotch pudding mix

Thaw the bread dough in a plastic bag in the refrigerator overnight and keep refrigerated until about 3 hours before baking. Sprinkle about half of the pecans in the bottom of a 9- or 10-inch Bundt pan or tube pan without a removable bottom. Melt and cool the butter.

Cut the bread dough into 4 strips; cut each strip into 8 pieces. Roll each piece in melted butter, brown sugar, and then in the pudding mix and place in the pan. Place the remaining pecans in the pan. If any of the butter, brown sugar or pudding mix is left, sprinkle it over the rolls. Let stand in a warm place for 2 1/2 hours or until doubled.

Bake in a 350 F. oven for about 30 minutes. Invert the pan onto a plate and let stand for about 5 minutes so the butter will drip down. Serve warm and let guests pull off rolls. Serves about 8
TOASTED ALMOND ICE CREAM CAKE

1 pkg. (10 oz.) Lorna Doone shortbread cookies, coarsely crushed (about 3 cups
crumbs), divided
1 cup slivered almonds, toasted, divided
1/2 gal. vanilla ice cream, softened, divided

Sprinkle 1 cup crushed cookies and 1/3 cup almonds on bottom of 9-inch spring-form pan. Carefully spread half of the ice cream evenly over cookie mixture. Top with 1 cup crushed cookies and 1/3 cup almonds. Top with remaining ice cream, cookies and almonds, firmly pressing cookie mixture into the ice cream. Cover.

Freeze for at least 4 hours. Remove side of spring-form pan and cut into pieces to serve.

To Toast Nuts: Spread in single layer on baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted.

TORTILLA ESPANOLA
Spanish Omelet (Apparently, in Spain, a tortilla is an omelet; not the flat bread so
popular in Mexican cookery.)

6 potatoes, cut into small, thin pieces
1 small onion, chopped
1 clove garlic, minced
6-8 eggs, well beaten
salt and pepper to taste
olive oil for frying

Pour some olive oil into a heavy, large skillet and heat it up over a medium flame. Add the potatoes and cook until tender, stirring and turning from time to time. Add the garlic and onions; cook until tender. Transfer to a bowl. Wipe out the skillet and add more oil. Add salt and pepper to the potato mixture and toss.

Beat the eggs and stir them into the potato mixture. Put the freshly oiled skillet over a medium flame. Pour the egg and potato mixture into the skillet and immediately start shaking it back and forth on the burner to prevent the egg from sticking to the bottom of the pan. When the omelet slides around in the pan easily, the bottom is probably done. Lift one side gently with a flexible spatula to check. It
should be flecked with brown and quite firm.

Slide the tortilla out of the skillet and onto a large, flat plate or a lid. Wipe out the skillet with a paper towel and add some more oil. Flip the plate over so the tortilla falls back into the pan uncooked side down. Take care not to break the omelet. Again, shake the pan back and forth on the burner to keep it from sticking.

When it is done, slide it out onto a serving plate. To serve, cut into wedges and serve at room temperature. Serves 4-6.

TORTILLA LASAGNA
(This recipe, unlike the one above it, refers to the Mexican flat corn breads.)

2 pounds lean ground beef
1 large sweet onion, chopped
2 garlic cloves, minced
1 tsp. cumin
1/2 tsp. red pepper
1/2 tsp. cayenne pepper
1 14-oz. can diced tomatoes, drained
12 corn tortillas
1 16-oz. container cottage or ricotta cheese
1 cup Monterey Jack cheese, shredded
2 cup lettuce shredded
2 fresh tomatoes, diced
1 cup black olives, sliced
1 cup Cheddar cheese, shredded

Brown ground beef in a large skillet with onion and garlic. Add cumin, red pepper, cayenne pepper and diced tomatoes and cook over low-medium heat for several minutes. Remove from heat. Place 6 of the corn tortillas and the bottom of a lightly greased 13 x 9-inch baking dish and spread meat mixture evenly over tortillas. Top with remaining tortillas. Combine ricotta and Monterey Jack cheeses and mix well. Spread cheeses over tortillas and bake at 350 degrees for 30 minutes. Remove from oven and top with lettuce, tomatoes, black olives and cheddar cheese. Slice and serve.

WATERMELON JELLY

4 cups watermelon, remove seeds (not rind)
3 1/2 cups granulated sugar
2 tablespoons lemon juice
1 (6 ounce) bottle liquid fruit pectin

Place watermelon in blender or food processor and blend or process until smooth. You should end up with 2 cups puree. In large cooking pot combine watermelon puree, sugar and lemon juice. Bring mixture to a full rolling boil. Add pectin all at once. Boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam. Ladle jelly into clean hot half-pint jars; seal. Process in a boiling water bath for 5 minutes. Makes 4 half-pints.


ZUCCHINI SQUASH CASSEROLE

2 lbs. squash, cubed
4 eggs
1/2 cup milk
1 lb. Monterey Jack Cheese-cubed
1 teaspoon salt
2 teaspoon baking powder
3 Tablespoon Flour
1/2 cup chopped parsley
1 small can Ortega chilies, cut fine (Optional and to taste)
Bread crumbs -fine
Butter

Cook squash gently in salted water until barely tender. Cool and drain. Mix eggs, milk, cubed cheese, salt, baking powder, flour, parsley, chilies, fold in cooked and cooled zucchini. Butter an oblong glass baking dish generously. Sprinkle bottom and sides with bread crumbs. Pour in the squash mix and sprinkle with more bread crumbs as a topping. Dot with butter. Bake at 325 degrees for 30 minutes.





 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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