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

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Recipes from Spike & Jamie

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Contents Disk 417

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).



ALMOND MERINGUE COOKIES
ARKANSAS CHEESECAKE
BAKED POTATO SOUP
BASQUE PIPERADE
BEAN AND POTATO ENCHILADAS
BEAN SPROUT AND CUCUMBER SALAD
BEEF AND NOODLES IN LEMON SAUCE
BLACK BEAN AND CORN SALSA
BLACK BEAN BURRITOS WITH BROWN RICE
BLACK BOTTOM FRUIT AND NUT BARS
BLUEBERRY OATMEAL BREAKFAST CAKE
BRANDIED POACHED PEACHES
BROCCOLI QUESADILLAS
CALICO BEAN SOUP MIX
CHICKEN AND CORN PUDDING
CHICKEN KURMA
CHICKEN WITH PROSCIUTTO AND SAGE
CHICKPEA CURRY
CHUNKY PECAN PIE BARS
CRAB CAKES
CRANBERRY SALAD
CRISPY POTATOES
DRUNKEN FRUIT
EASTERN CAROLINA BARBEQUE
FIELD OF GREEN SALAD
FRENCH FRY DIPS
FRESH BLACKBERRY COBBLER
HAM ON THE GRILL
HOMEMADE COOL WHIP
HONEY-OATMEAL COOKIES
IRISH CARAMEL CUSTARD
LEMONY POTATO SALAD WITH OLIVES
MAPLE GLAZED SWEET POTATOES
MILD VEGETABLE CURRY
MILLET POTATO PATTIES
MOROCCAN CHICKEN
NEW WORLD SOUP
OFELLE ALLA TRIESTINA
ONION PEPPER STEAK
ORANGE-JUICE CAKE
PEACH BRULEE
PEACH SCHNAPPS CAKE I II and III
POACHED APPLES
POLPETTE OF POTATO WITH AVOCADO
POTATO AND HAM SUPREME
POTATO CRUST QUICHE
POTATO LASAGNA
PUMPKIN CHEESECAKE BARS
QUINCE and CRANBERRY CONSERVE
QUINCE HONEY
QUINCE JAM
SALSA
SANGRIA REFRESHER
SANTA FE CHICKEN BREASTS
SEAFOOD FAJITAS
SEA WATCH SAUTEED ORANGE ROUGHY
SHRIMPS AND SOY SAUCE
SLOW COOKER SPANISH RICE
STRING BEAN AND POTATO SALAD
TOMATO AND BACON CHEESE SPREAD
TOMATO TIPS AND TECHNIQUES
TWO-CHEESE SCALLOPED POTATOES
UMPQUA SUMMER SALAD
VEGETABLE STIR-FRY WITH COUSCOUS
YOGURT-TAHINI DRESSING


ALMOND MERINGUE COOKIES

4 egg whites
8 teaspoons of powdered skim milk
1 teaspoon of vanilla extract
1 teaspoon of almond extract
1 teaspoon of liquid artificial sweetener
Cinnamon to taste

Beat egg white until stiff. Add skim milk powder. Mix well. Add extracts and sugar substitute. Drop cookies by spoonfuls onto cookie sheet. Bake at 275 degrees for 45 minutes. Remove from cookie sheet and dust with cinnamon. Yields 2 to 2 1/2 dozen.

ARKANSAS CHEESECAKE

1 egg -- separated
1/2 cup skim milk
1 package gelatin powder, unsweetened -- (envelope)
1/8 teaspoon salt
1 tablespoon equal -- (no substitute)
1 1/2 cups cottage cheese
1 tablespoon lemon juice
1 teaspoon vanilla
6 tablespoons cool whip lite
2 medium graham crackers -- crushed
1 dash cinnamon
1 dash nutmeg

Whirl cottage cheese and cream in blender until VERY smooth <this is the hard
part>. Set aside. Put egg yolk in top of double boiler beat well and add milk. Add gelatin & salt. Cook over boiling water until gelatin dissolves and mixture thickens. (about 10 minutes) Remove from heat, add sugar substitute. Cool. Add cottage cheese, lemon juice and vanilla to cooled mixture. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Beat egg white until stiff. Fold egg white and cool-whip together into mixture. Pour into graham crust. Or pour into pie plate and top with crumb topping.

Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and
nutmeg.

BAKED POTATO SOUP
Servings: 12

5 lbs. (10 each) Idaho Potatoes
2-3/4 qt. chicken stock
3/4 cup margarine
4-1/2 cups onions, diced
2 cups celery, diced
1-1/2 cups flour
2 cups shredded cheddar cheese
3/4 cup heavy cream
3/4 cup cooked, crumbled bacon
3/4 cup sour cream
Salt and white pepper, to taste
1 cup green onions, chopped

Bake Idaho Potatoes. Cool, peel and cut into large chunks. Bring chicken stock to a boil. Melt margarine in a non-reactive pot.

Add onions and celery; sauté about 5 minutes. Add flour, cook 8-10 minutes, stirring frequently. Stir in chicken stock, blending well. Bring to a boil.

Add Idaho Potatoes; reduce heat and simmer 25 minutes. Stir in cheddar cheese, cream and bacon, heat through. Remove soup from heat, stir in sour cream.

Season to taste with salt and pepper.
Garnish each serving with green onions, additional crumbled bacon and herbs, if desired.

BASQUE PIPERADE
4 servings

1/4 cup olive oil
4 Anaheim peppers* seeded and julienned; remove membrane
4 cloves garlic, smashed
1 small onion, thinly sliced
4 medium tomatoes, peeled and coarsely chopped
1/2 teaspoon sugar
1/8 teaspoon hot pepper powder
1 bay leaf
Kosher salt
4 large eggs

Heat the oil in a skillet.

Sauté the peppers, garlic and onions for 5 minutes, until soft. Stir in the tomato pieces, sugar, hot pepper powder and bay leaf. Cover and stew slowly for 15-20 minutes. Stir occasionally.

The Piperade is ready to serve as a side dish or sauce when most of the
liquid has evaporated.
OR
Remove the bay leaf and break the eggs directly into the pepper mixture. Break up the eggs and mix with the other ingredients using a fork. Take off the heat when the eggs form soft curds.

Season with salt and divide among serving plates. Accompany with crusty bread, a tossed green salad and a chilled Rosé.

BEAN AND POTATO ENCHILADAS

5 small potatoes, cubed
1 1-lb. can beans of choice, drained and rinsed
3 cloves garlic, pressed
chopped onion, optional, to taste
1 tsp oregano or cilantro
1 tsp cumin
Salt to taste
12 corn tortillas
8 oz. fat free cheddar cheese, shredded
10 oz. enchilada sauce, picante sauce, taco sauce, or green enchilada sauce

Boil potatoes in just enough water to barely cover them. When they are about half done, add the beans, garlic, oregano, cumin, and salt. Boil vigorously to reduce the water a bit and finish cooking the potatoes.

When potatoes are done, pour off water into the sauce of choice. Put 2 Tbsp. or so of the bean and potato mixture on a tortilla, roll and place in a baking pan. I softened each tortilla with warm water, but dipping them in warmed sauce would work too. When finished rolling tortillas, pour sauce over enchiladas and sprinkle with shredded cheese. Place in oven till cheese is melted. Remove from oven and eat with salsa or pico de gallo.

BEAN SPROUT AND CUCUMBER SALAD

2 cups fresh bean sprouts
2 medium cucumbers
1/4 cup soy sauce
2 tablespoons vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1/8 teaspoon dry mustard
Several dashes bottled hot pepper sauce
1 tablespoon sesame seeds, toasted

Cook bean sprouts in boiling salted water for 2 minutes; drain. Chill bean sprouts. To score unpeeled cucumbers, run tines of fork down sides; thinly slice cucumbers. Arrange cucumbers and bean sprouts on a serving plate.

In a small screw top jar combine soy sauce, vinegar, sesame oil, sugar, dry mustard, and bottled hot pepper sauce; cover and shake to mix well. Drizzle soy mixture over vegetables. Sprinkle with the toasted sesame seeds. Serves 6-8

BEEF AND NOODLES IN LEMON SAUCE
(diabetic friendly) Serves 4

1 cup fine egg noodles
2 tablespoons butter or margarine
3/4 cup onions, diced
1-1/2 pound leanest ground beef
1 pound mushrooms, sliced
3/4 cup water
2 egg yolks
3 tablespoons fresh lemon juice
2 tablespoons sherry

Put the noodles into a heat-resistant mixing bowl and cover them with boiling water. Set aside for 20 minutes, then drain.

In a frying pan, melt the butter, add the onions, and sauté five minutes or so. Add the beef, mushrooms, and noodles. Increase the heat to high and cook for another five minutes, stirring constantly. Add the water and cook another ten minutes over low heat.

In a small bowl, mix together the egg yolks, lemon juice, and sherry. Scoop a few spoonfuls of the meat mixture into the bowl of egg mixture. Turn the contents of the bowl into the skillet. Heat gently while stirring. Serve immediately.

BLACK BEAN AND CORN SALSA

1 19 oz. can , drained and rinsed black beans
1/2 cup chopped red onion
1 tbsp. chopped fresh cilantro
1 tbsp. diced jalapeno pepper, ribs and seeds removed
1 tbsp. lime juice
1/4 tsp. ground cumin
1/4 tsp. chili powder
1 large tomato, chopped and seeded
1 minced garlic clove
1 12 oz. can of kernel corn, drained or 1 1/2 cups thawed frozen corn kernels
1/2 tsp. salt

Combine all 11 ingredients in medium bowl. Cover and chill at least 2 hours
to blend flavors. Makes 4 cups.

BLACK BEAN BURRITOS WITH BROWN RICE
AND TROPICAL SALSA

1 recipe of Tropical Salsa (see below)
1 cup cooked brown rice
1 can black beans, drained and rinsed
1 tbsp cooking oil
1/2 medium yellow pepper, chopped
1/2 medium red pepper, chopped
1/2 medium onion, chopped
1/2 to 1 pound white button mushrooms, coarsely chopped
1/2 cup chopped fresh cilantro, lightly packed
Large burrito-size tortillas (flour or whole wheat)

In large saucepan, sauté onion and peppers in oil until onions are tender, not quite translucent. Stir in mushrooms; cook until mushrooms release their liquid, about 2 minutes. Stir in cooked brown rice and black beans; heat thoroughly. Toss in fresh cilantro andtropical salsa. Serve with warmed tortillas.

Tropical Salsa 01

1 Jar mango chutney and 1 Jar pineapple salsa - Combine.

Tropical Salsa 02

1 20-oz can pineapple chunks or tidbits, drained reserving 1/2 cup juice
1/2 mango, diced
1/2 medium onion, chopped fine OR 3 green onions, diced fine
1 medium tomato, seeded, diced
1/2 cup chopped fresh cilantro, lightly packed

Combine above ingredients; allow to stand at room temperature while you prepare the burrito filling.

BLACK BOTTOM FRUIT AND NUT BARS

1 (6 oz.) pkg. chocolate chips
1/4 cup butter
4 cups slightly crushed corn flakes
1 cup golden or dark raisins
1 cup chopped red candied cherries
3/4 cup peanuts
1 (14 oz.) can sweetened condensed milk

Heat oven to 350 degrees. Grease a 9x13 pan. In a small saucepan melt the chocolate chips and butter over low heat, stirring occasionally. Spread evenly over bottom of greased pan. Refrigerate until set. In large bowl, combine the rest of the ingredients until well coated. Press firmly over the chocolate layer in pan. Bake at 350 degrees for 17-20 minutes or until edges begin to bubble or top is lightly browned. Cool. Refrigerate until set. Cut into bars. Store in the refrigerator.

BLUEBERRY OATMEAL BREAKFAST CAKE

1 1/3 cup flour (up to half may be whole wheat)
3/4 cup quick cooking oats
1/3 cup sugar or equivalent healthier substitute
2 tsp baking powder
1/4 tsp salt
3/4 cup soy milk
1/4 cup applesauce
2 Tbsp cornstarch
1 cup frozen blueberries (or fresh if you have them)

Preheat oven to 400F. In medium mixing bowl, combine flour, oats, sugar, baking powder and salt. In another bowl, combine soy milk, applesauce and cornstarch. Pour this wet mixture into the dry mixture all at once. Stir until just moistened (batter will be lumpy). Fold in the blueberries, spoon batter into a non-stick 8 x 8 baking pan. Bake 20 - 25 minutes, cool on rack 5 - 10 minutes, serve warm. Even though this is called breakfast cake, it is very good served at any time of the day. It is moist and chewy. Makes 9 Squares

BRANDIED POACHED PEACHES
This recipe is an accompaniment for Pistachio Blancmanges.

2/3 cup sugar
1/2 cup fresh orange juice
2 cups water
5 (4-inch-long) strips fresh orange zest
1/2 vanilla bean, halved lengthwise
8 firm-ripe small peaches (2 to 2 1/2 lb total)
1 1/2 to 2 tablespoons brandy or Cognac

Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Add peaches, stem ends up. Cover pan and reduce heat, then poach peaches at a bare simmer 8 minutes. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more.

Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Pour syrup through a sieve into a small bowl or glass measure and cool. Stir in brandy (to taste). Peel peaches and serve whole with syrup.

note: Peaches can be poached and peeled 2 days ahead. Pour syrup over peaches and chill, covered. Bring to room temperature before serving. Serves 8

BROCCOLI QUESADILLAS

10 wheat or corn tortillas
1 pint cherry tomatoes
2 heads broccoli
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp red pepper
Black pepper to taste
2 Tbsp olive oil
Cooking spray
8 oz favorite cheese, shredded

Finely chop the broccoli and coarsely chop the tomatoes. Cook broccoli in the oil in a large skillet. After about 7 minutes, or when the broccoli has begun to soften, add the spices and tomatoes, and cook a few minutes more.

To make each quesadilla, spread veggie mixture on half, top with some cheese and fold over other half. Cook on skillet coated with cooking spray about 3-4 minutes on each side or until the cheese has melted and the tortillas are lightly browned. Serves 5.

CALICO BEAN SOUP MIX

Mix:
1/3 cup split peas -- yellow, uncooked
1/3 cup split peas -- green, uncooked
1/3 cup lima beans -- uncooked
1/3 cup pinto beans -- uncooked
1/3 cup kidney beans -- uncooked
1/3 cup great northern beans -- uncooked
1/4 cup minced onion -- instant
2 teaspoons chicken bouillon granules
1/4 teaspoon cumin powder
1/4 teaspoon garlic powder
Soup:
8 cups water
1 package soup mix (above)
2 medium carrots -- chopped
2 stalks celery -- sliced
1 pound ham bones

Mix:
Combine and store in an airtight container. Quart jars or large zip baggies are great for this.

To make soup:
Bring water and mix to a boil. Boil 2 minutes; remove from heat, cover and let stand one hour. Stir in remaining ingredients, bring back to boiling. Reduce heat, cover and simmer, covered, until beans are tender, about 2 hours. Skim fat if necessary. Remove bones, strip and return meat to pot.

CHICKEN AND CORN PUDDING

4 chicken breasts, no skin, no bone
1 bay leaf
1 celery rib -- chopped
1 small yellow onion -- chopped
1/4 cup fresh parsley -- chopped
2 cups chicken stock
2 cups milk -- scalded
3 eggs -- lightly beaten
4 cups corn kernels -- preferably fresh
1 teaspoon dried tarragon
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons unsalted butter
1 cup fresh bread crumbs

Preheat oven to 350 degrees F. Place the chicken, bay leaf, celery, onion, parsley, and stock in a large saucepan. Bring to a boil, reduce heat, and simmer, covered, for 10 minutes to poach the chicken. The chicken should feel firm to the touch. Remove from the heat. Transfer the chicken to a cutting board and cut it into bite-sized pieces. Drain and discard the broth and discard the bay leaf. Lightly butter a 1-quart baking dish. Place the cooked chicken, vegetables, and parsley in the dish. Beat together the milk and eggs in a bowl, and stir in the corn, tarragon, cayenne, salt, and white pepper. Pour over the chicken and stir once or twice to distribute evenly. Melt the butter in a small skillet and stir in the breadcrumbs. Spoon the buttered breadcrumbs over the pudding. Bake for 20 to 25 minutes, or until the pudding is bubbling and golden brown. Serve hot.
Makes 4 servings

CHICKEN KURMA
[Spike does not know about these ingredients, but has plans to visit the Indian
store (Punjabi Bazaar, it is called) and find out. If they don’t know about these
esoteric ingredients, I’ll have to look for an Asian market. Those of you who are
familiar with Southeast Asian cookery will love this.]

1 whole chicken (cut into 10 pieces)
3 red chilies
3 green chilies
1 stalk ketumbar
1 bowl thick santan (coconut milk)
1 litre 2nd santan (second pressing)
salt to taste
3 stalks serai
3 star anises
5 cloves
5 cardamoms
2 pandan leaves
100 g kurma powder (mix into paste) (about 3 ounces)
2 big onions (sliced)
1 tablespoon sugar
2 large tomatoes (cut into 4 pieces)

Heat a small bowl of oil in a wok. Stir fry the serai, star anises, cloves, cardamoms and pandan leaves until fragrant. Then add in kurma powder, sliced big onions and sugar. Stir slowly with 2nd santan (coconut milk). When boiling, add in chicken and gradually add in some santan until chicken is half cooked.
Then add in tomatoes and chilies before bring to boil. Add the remainder santan.
Pour in the thick santan, salt to taste and the ketumbar. Stir well and serve.

CHICKEN WITH PROSCIUTTO AND SAGE

4 boneless, skinless chicken breast halves
8 leaves of fresh sage
8 paper-thin slices of prosciutto
2 Tbsp (30 ml) olive oil
1/2 cup (125 ml) vermouth, dry white wine, or chicken broth
1/4 cup (60 ml) light cream or half and half
Salt and freshly ground pepper to taste

Hold the chicken breast halves firmly on a cutting board with the palm of your hand. Using a sharp knife, carefully cut the chicken breasts in half lengthwise, sliding the knife blade between your hand and the cutting board. Place a sage leaf on each piece of chicken, and wrap with a slice of prosciutto, securing with a toothpick if necessary. Heat the oil in a skillet over moderate heat and saute each piece of chicken for 2 to 3 minutes on each side. Add the vermouth and cook covered for 3 minutes. Remove the chicken from the skillet and add the cream, salt, and pepper. Bring the sauce to a boil and pour over the chicken. Serves 4

CHICKPEA CURRY

2 cups chickpeas
10 cups water
8 whole cloves
2 one-inch-long pieces of cinnamon
12 black peppercorns
3 Tbsp vegetable oil
2 onions, finely chopped
4 cloves of garlic, finely chopped
1/2-inch piece of ginger, finely chopped
3 tomatoes, chopped
1 tsp salt
1 1/2 tsp ground cumin
1/2 tsp ground coriander

If you have the time, you can cook the chickpeas yourself rather than using canned. Be sure to clean them well before you cook them. Then, place the water, chickpeas, 4 cloves, one of the cinnamon pieces, and the peppercorns in a large pot. Bring this to a boil, reduce the heat, and allow the chickpeas to simmer, partially covered, for 2 to 3 hours or until they are tender.

When the chickpeas are ready, heat the oil in a frying pan and add the remaining cloves and cinnamon piece. Cook these for approximately 10 minutes. Then, add the onions. When the onions are brown, add the garlic and ginger. Cook for 3 more minutes, then add the tomatoes. Cook the mixture for 10 minutes or until the tomatoes are soft.

To the mixture add the drained chickpeas (save the water), salt, cumin, and coriander. Cook for 12 minutes. You can use the water to adjust the consistency of the curry. To make it more saucy, carefully add the cooking liquid, stirring and allowing time between each addition for the curry to absorb the water.

Serve it with Basmati rice or pita bread.

CHUNKY PECAN PIE BARS

1 1/2 cups all-purpose flour
1/2 cup (1 stick) butter or margarine, softened
1/4 cup packed brown sugar
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1 3/4 cups (11.5 oz. pkg.) Semi-Sweet Chocolate Chunks
1 1/2 cups pecans, coarsely chopped

Preheat oven to 3500 F. Grease 13 x 9-inch baking pan.

For crust, beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. BAKE for 12 to 15 minutes or until lightly browned.

For filling, beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool in pan on wire rack. Cut into bars.

CRAB CAKES

2 pounds backfin crabmeat
2 eggs, beaten
2 Tbsp. mayonnaise
1 Tbsp. dry mustard
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
2 tsp. Old Bay seasoning
Salt and pepper to taste
1/2 cup bread crumbs or cracker crumbs (optional)

2 Tbsp. olive oil
2 Tbsp. butter

Carefully pick through crab meat to remove any shell pieces. Working very gently with your hands, gently combine all ingredients, except olive oil and butter, in a large bowl and gently mix. Be very careful not to break up the lumps of crabmeat. Gently shape into 8 - 10 patties, gently place on wax paper, cover with another piece of wax paper and refrigerate for 1 hour. This allows the crab cakes to hold together better when cooking. Heat olive oil and butter in a frying pan to medium-high heat. Brown crab cakes, one or two at a time, on both sides until lightly browned. Drain on paper towels.

CRISPY POTATOES

2 lbs. cooked russet potatoes
1/2 cup vegetable stock
1 bunch scallions, chopped
Pepper to taste
2 tsp Italian seasoning paprika

Dice cooked potatoes. Place in 8 x 11 baking dish. Sprinkle with scallions, Italian seasoning and pepper. Mix gently with fork. Pour vegetable stock over potatoes.
Sprinkle with paprika. Bake at 400F degrees on upper shelf. Stir every 15 minutes until nicely browned and crisp, about 45 minutes. Place under broiler to complete browning. Makes 4 servings.

CRANBERRY SALAD

2 3oz. pkgs cherry jell-o
2 cups boiling water
1 1/2 cups sugar
2 cups warm water
2 cups chopped fresh cranberries
2 cups chopped apple
1 cup chopped celery

Dissolve jell-o in boiling water. Add sugar and warm water. Chill briefly. When jell-o starts to set, add fruit and celery. Chill until completely set.

CRUNCHY BREAKFAST BARS
(Makes enough for a week)

1 egg
1 egg white
1 cup light brown sugar
1 tablespoon canola oil
1 teaspoon cinnamon
1/4 teaspoon salt
1 t vanilla extract
1 1/2 cups toasted oats
1/3 c dried cranberries chopped
1/3 cup dried apples
1/4 cup shredded coconut, unsweetened
1/4 cup almonds chopped
1 T all-purpose flour

Preheat oven to 350F degrees. Spread oats on a baking sheet and bake about
10-15 minutes until lightly browned, stirring occasionally.

After oats are toasted and out of the oven, reduce oven temperature to 325F degrees. Line 8 x 11 pan with foil. Lightly oil or spray with non stick cooking spray.

In a large bowl, whisk together whole egg, egg white, browns sugar, oil and
cinnamon, salt and vanilla extract. In a separate bowl stir together toasted oats, dried cranberries, dried apples, shredded coconut, almonds and flour.

Stir dry ingredients into the wet ingredients and spread mixture into the lined baking pan and bake for 40-45 minutes or until golden brown. Cool completely before cutting with a lightly oiled knife. Wrap in plastic wrap
and they are ready to go for the week.

DRUNKEN FRUIT

1 envelope yeast
1/4 cup warm water
1 cup sliced canned peaches
1 cup canned pineapple chunks
1 cup apricot halves, drained
3 cup sugar
1/2 cup brandy
1 cup red maraschino cherries, with juice

Drain peaches and pineapple. Dissolve yeast in warm water. Place all ingredients in a loosely-sealed jar. Keep in a warm, preferably dark, spot. NEVER use a metal spoon in this fruit. Never let the fruit get under less
than 3 cups. Every two weeks add 1 cup sugar and 1 cup drained fruit (if
using maraschino cherries, use the juice also). You may substitute pear
slices or Mandarin orange slices.

EASTERN CAROLINA BARBEQUE

1 pork butt (Boston butt)

3 cups/750ml apple cider vinegar
1/2 cup/125g sugar
1/4 cup/60g salt
1/4 cup/60g black pepper
2-3 oz./60-90g hot chili peppers

Soak a few handfuls of hickory wood chips overnight in cold water, the amount depending on the size of your grill. Fill the barbeque grill with hickory charcoal, the soaked hickory chips and some dry hickory wood chips. Light and allow to burn down to a good smoky heat.

Put the pork butt in the grill and close the cover. Cook 14-20 hours, depending on the size of the butt. Turn it from time to time. The wet chips will smoke and infuse the meat with a lovely flavor.

Chop the chili peppers but do not de-seed them or remove the ribs. That is where all the heat is, and my cousin insisted that no North Carolinian in his right mind would remove the heat. Mix with the vinegar, sugar, salt and pepper and set aside to let the flavors mix.

Remove from the grill when it is falling off the bone tender. Use two forks to shred the meat thoroughly.

Toss with the vinegar mixture. Taste and see if you need more seasoning; it will depend on how much meat you got off the butt. Serve in a heap on the plate or in a sandwich.

FIELD OF GREEN SALAD

3 cups spinach, bunch or baby
1/4 Tbsp extra virgin olive
1/4 to 2 cloves garlic, peeled and finely chopped
1/2 tsp fresh lemon juice
1/4 Tbsp pine nuts, toasted

Sort through spinach, discarding stems and bruised or yellow leaves. Wash spinach in plenty of cold water; if sandy, wash a second time, then spin dry or dry on paper toweling. Any water left on the leaves will help it to wilt quickly.

Heat oil in large sauté pan over medium heat. Add garlic and lemon juice. Sauté
for 1 minute. Turn heat to high. Add spinach, 1/4 tsp salt, and a few pinches of pepper. Wilt spinach, tossing with tongs to coat leaves with hot oil and garlic. Toss in pine nuts. Add more salt and pepper if desired. Serve immediately.

To toast pine nuts: The nuts can burn quickly, so keep eye on the pan. Place nuts in dry skillet and toast them over very low heat, stirring or shaking the pan as needed until they're golden and fragrant, about 5 minutes.

FRENCH FRY DIPS

Cilantro-Lime Remoulade

1/2 bunch cilantro (pick leaves, discard stems)
juice from 2 fresh limes
2 tsp. garlic, minced
4 each egg yolks
2 each jalapenos, deseeded, deveined and minced
1/2 tsp. salt, or to taste
1/4 tsp. ground cumin
1-3/4 cups salad oil

Place all ingredients, except the oil, into a food processor and blend thoroughly. Slowly add the oil in a steady stream until fully incorporated. Keep refrigerated.

Roasted Tomato-Basil Vinaigrette

3 each ripe, mid size tomatoes
1 large shallot, minced
1 Tbsp. garlic, minced
1 Tbsp. sweet-hot mustard
4 each egg yolks
1/4 cup rice vinegar
1/4 cup chiffonade* of fresh basil
1/2 tsp. salt, Kosher
1 tsp. freshly cracked black pepper
2 cups salad oil

** “chiffonade” is thin strips or shreds of vegetables, either lightly sautéed or used raw to garnish soups.

Roast the tomatoes in a 400 F degree oven for 10 minutes; remove and promptly cool. Once the tomatoes are cool, peel and seed them. Cut the tomatoes into 1/2" pieces.

Place tomatoes, shallots, garlic, mustard, egg yolks and vinegar into a stainless steel bowl and mix thoroughly.

Slowly add 2/3rds of the oil, add the salt and pepper, then add the basil. Add the last 1/3rd of the oil.

Clean the basil from the whip. Check for proper salt and pepper seasoning. Refrigerate for 2 hours before using.

Fresh Spinach and Roasted Garlic Aioli
(Mayonnaise)

1 cup fresh, cleaned spinach
3 cloves roasted garlic
1/2 peeled shallot
1-1/2 tsp. rice wine vinegar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. Pernod (anise liquor)
1-1/2 tsp. grated Romano cheese
2 each egg yolks
3/4 cup salad oil

Place all ingredients, except the oil, into a food processor and process until smooth. Slowly add the oil in a steady stream until fully incorporated.

Spicy Roasted Red Peppers ¬ Bacon Dip

1/2 cup roasted red peppers
1/3 cup bacon – cooked finely chopped
Chili paste – to taste
1 tsp. olive oil
3 oz. goat cheese – softened
1/2 cup sour cream
Salt & Pepper – to taste
Purée peppers in olive oil; add bacon, chili paste, salt & pepper. Blend pepper mixture into sour cream & goat cheese.

Season to taste with salt & pepper. Chill well before serving.
Roasted Shallot & Garlic Dip

1 cup sour cream
1/2 cup finely sliced shallots
1/2 cup fresh garlic cloves –sliced
Oil
Salt & Pepper

Sauté shallots and garlic till brown and crispy. (Almost fried, but not deep-fried). Drain well. Blend shallots and garlic with sour cream. Season to taste with salt and pepper. Chill.

FRESH BLACKBERRY COBBLER

4 cups fresh blackberries
1/4 cup flour
1 3/4 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
Juice of 1/2 lemon

1 cup or Package of Biscuit Mix
2 tablespoons sugar
1/2 cup milk or water
1 1/2 teaspoons sugar

Butter an 8x8 baking pan, mix first 6 ingredients, pour into baking dish, dot with butter.

Mix biscuit mix, 2 tablespoons sugar, milk or water. Pour over fruit mixture. Top with 1 1/2 teaspoons sugar. Bake at 425 degrees uncovered for 40 minutes or until golden brown on top. Serves 6.

HAM ON THE GRILL

1 8-to-10-pound fully cooked shank-less whole ham or half ham
1 cup honey
1/4 cup steak sauce (such as Heinz 57 Sauce)
1 teaspoon dry mustard

Have your butcher trim off fat and remove the bone from the ham; save the ham bone for soup.

In a small mixing bowl, stir together honey, steak sauce, and dry mustard. Place ham in a foil roasting pan or shallow roasting pan. Pour the honey mixture over the ham and into cavity left by the bone. Cover tightly with a large piece of heavy foil.

In a covered grill, arrange medium-hot coals around a drip pan. Test for medium heat over drip pan. Place the foil-wrapped ham on grill rack, but not directly over coals.

Lower the grill hood and grill for 1-3/4 to 2 hours or until meat thermometer inserted in the center of the ham registers 140 degree F.

Fold back foil at the top of the ham. Grill for 20 to 30 minutes more to let the ham absorb the grilled flavor.

Remove the whole or half ham from the grill. Let the meat stand for 15 minutes. Transfer the meat to a cutting board and cut into slices. Serve the sliced ham with warm cooking juices. Makes 20 to 30 servings.

Note: To test for medium heat over the grill, you should be able to hold your hand over the drip pan at the height of the food for 4 seconds before having to pull away.

HOMEMADE COOL WHIP

1 tsp gelatin
2 tsp cold water
3 Tbsp boiling water
1/2 cup ice water
1/2 cup nonfat dry milk
3 Tbsp sugar
3 Tbsp oil

Chill a small mixing bowl. Soften gelatin with 2 t. cold water, then add boiling water, stirring until gelatin is completely dissolved. Cool until tepid. Place ice water and nonfat dry milk in the chilled bowl. Beat at high speed with mixer until mixture forms stiff peaks. Add sugar, still beating, then oil and gelatin. Place in freezer about 15 minutes then transfer to refrigerator until ready for use. Stir before using to retain creamy texture. Makes 2 cups.

HONEY-OATMEAL COOKIES

1 1/4 cups sugar
1/2 cup shortening
2 eggs
1/3 cup honey
2 cups quick-cooking or regular oats
1 3/4 cups all-purpose flour*
1 cup raisins
1/2 cup chopped nuts
1 teaspoon baking soda
1 teaspoon salt

Heat oven to 375F. Mix sugar, shortening, eggs and honey. Stir in remaining
ingredients.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased
cookie sheet.

Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet. Yield: 60 cookies.

IRISH CARAMEL CUSTARD

1/2 cup brown sugar
2 eggs + 2 egg whites
1/4 cup granulated sugar
Pinch of salt (1/8 tsp)
2 cups whole milk, scalded
1/2 teaspoon vanilla extract, XX strength, if desired

Spray a 3-quart baking dish or mold with nonstick vegetable spray. Sprinkle brown sugar over the bottom.

In a medium bowl, beat eggs and egg whites until light and lemon-colored.

Add granulated sugar, and salt and mix thoroughly. Stir in the scalded milk and add the vanilla. Pour mixture over brown sugar. Place the baking dish or mold in a pan of hot water, 1-inch deep. Bake at 350 F degrees about 50 minutes, or until firm and knife inserted in center comes out clean.

LEMONY POTATO SALAD WITH OLIVES
CORN AND CASHEWS

4 lbs small red potatoes

Bring a large pot of salted water to a boil. Add whole potatoes and reduce heat. Simmer potatoes for 12-15 minutes or until just tender. Don't overcook; potatoes should be firm but cooked through. Drain potatoes in cold water and place in an ice bath to cool completely. Remove potatoes from ice bath and quarter.

Lemon Dressing

1 Tbsp lemon zest, minced*
1 1/2 ounces fresh lemon juice
2 Tbsp Dijon mustard
2 tsp fresh tarragon (1 tsp dried)
1/2 cup chopped green onions
1/3 cup extra virgin olive oil
1/8 tsp red pepper flakes -- or to taste
Sea salt to taste
1 3/4 cups fresh corn kernels cut from the cob
1/2 cup Kalamata olives, pitted and chopped
1/2 cup unsalted cashews, lightly toast and chop
1/2 cup parsley, chopped

To make dressing, combine lemon zest, juice, mustard, tarragon and green onions in a medium, nonreactive bowl and whisk thoroughly. Slowly drizzle in olive oil while whisking. Add red pepper and salt and season to taste. Set aside.

In a large salad or mixing bowl, place quartered potatoes and gently mix in the corn, olives, cashews and parsley, reserving some of the parsley for garnish. Whisk dressing and mix into salad thoroughly. Don't overly handle the potatoes or they will break apart. Garnish with remaining parsley.

Can be made a day ahead and refrigerated covered. Serve at room temperature. Yields 12 servings.

*Zesting Lemons: A lemon zester is an invaluable kitchen tool. Another very successful method is to use a vegetable peeler to pull long, thin slices of zest
off the lemon. Always avoid the bitter white pith when zesting any citrus.

MAPLE GLAZED SWEET POTATOES
(crock pot)

5 medium sweet potatoes
1/4 cup brown sugar
1/4 cup pure maple syrup
1/4 cup apple cider
1 dash salt and pepper, to taste

Peel sweet potatoes and cut into 1/4 to 1/2-inch thick slices; place in crock pot. Whisk remaining ingredients together and pour over potatoes. Cover and cook on low 7 to 9 hours. Stir a few times, if possible, to keep them coated. Serves 4.

MILD VEGETABLE CURRY
Serves 4

1 tablespoon oil
1 onion, chopped
1 potato, diced
1 carrot, thickly sliced
1 zucchini, thickly sliced
1 lb -500g- packet frozen cauliflower florets
18 oz -300g- can chick peas, undrained
1 tablespoon Indian curry paste
1 cup chicken stock
140ml can coconut milk
Cooked rice, for serving
Chopped fresh cilantro for garnish

Heat oil in a large saucepan, add onion, potato and carrot and cook for 2-3 minutes or until onion is tender. Add zucchini, frozen cauliflower florets, chick
peas, curry paste, chicken stock and coconut milk. Simmer for 10 minutes, stirring occasionally. Serve with rice and sprinkle with cilantro.

Note: For an extra crunch, sprinkle roasted cashew nuts over curry on serving.

MILLET POTATO PATTIES

1 1/2 cups cooked millet
1 cup mashed potatoes
1/2 cup old fashioned rolled oats
1/2 cup ground walnuts or sunflower seeds
1 tsp paprika
1/4 tsp Italian Seasoning
1 tsp onion powder
1/2 tsp garlic powder
1 tsp salt or to taste
Favorite spaghetti sauce

Mix all the ingredients in a bowl, and shape your patties. You can use the lid of a canning jar as a mold to shape them on an oiled cookie sheet. Bake at 350F for 30 minutes. Serve with tomato sauce.

MOROCCAN CHICKEN
(Serves 4)

4 boneless chicken breasts
1 cup plain yogurt
1 tbsp freshly grated ginger (or 1 tsp dried)
1 clove crushed garlic
1/2 tsp ground cardamom
1-1/2 tsp ground cumin
salt

1-1/2 cups low fat yogurt
salt and pepper to taste
1-2 tbsp lime or lemon juice
1 clove crushed garlic

2 tbsp vegetable oil
1-1/2 cups couscous

Cut the chicken into 1 inch slices. Mix the yogurt and spices and place the chicken slices in the mixture. Let the chicken marinate for 2 hours or more
in the refrigerator. (Overnight is best)

While the chicken is marinating, take 1-1/2 cups low fat yogurt and place in a coffee filter or cheesecloth and let the liquid drain from the yogurt for about 1 hour. Season with salt, pepper, crushed garlic and lemon juice.(Makes a firm 'cream' cheese)

Cook the couscous according to the directions on the package.

Preheat oven to 375 degrees. Remove the chicken from the yogurt and shake
off excess yogurt. Spray a little oil on the chicken pieces, place on a baking tray and bake for about 15 - 20 minutes or until the chicken is done.

Serve chicken over couscous with yogurt sauce on the side.

NEW WORLD IDAHO VEGETABLE SOUP
WITH SOUTHWESTERN SPICES
Serves: 12

Cooking spray
2 Tbsp. olive oil
1 large onion, diced
2 Serrano chilies, finely diced (seed and fiber removed if you prefer it more mild,
or left in for heat)
2 ribs celery, diced
1 tsp. chili powder
1-1/2 tsp. cumin seed, ground
6 to 8 cups vegetable or chicken stock
28 oz. can diced tomatoes in juice
2 carrots, scrubbed and sliced in 1/4" rounds
3 lbs. Idaho potatoes, unpeeled, cut into 1/2" dice
1/2 lb. green beans, stemmed and cut into 1/2" lengths
1 medium butternut squash, peeled, cut into 3/4" dice
1 zucchini, quartered lengthwise and sliced into 1/2" pieces
1-1/4 cups or 1 15-oz can, drained cooked black beans
1 tsp. or to taste salt
Black pepper, freshly ground, to taste
1 tsp. sugar or honey
1/4 tsp. allspice, ground
Corn chips, baked or fried optional – for garnish
Cheddar cheese, grated optional – for garnish
Cilantro, sprigs optional – for garnish

Spray Dutch oven with cooking spray and heat olive oil. Sauté onion over medium heat, until softened and translucent, about 5 minutes.

Add chilies and celery, and sauté 1 minute more. Add chili powder and cumin and sauté, stirring constantly, another minute.

Pour 6 cups of the stock over sauté, along with juice from canned tomatoes (reserve the diced tomatoes themselves for later use in the recipe).

Bring stock-juice mixture to a boil and drop in carrots, potatoes, green beans and butternut squash. Cover.

Turn down heat to simmer, and let cook about 30 minutes, or until vegetables are very tender. Lift lid and add tomatoes, zucchini, beans, salt, black pepper, sweetener and allspice.

If you’d like the soup more "brothy", at this point add the additional 2 cups stock, and bring to a boil, then turn down to simmer.

Simmer for another 10 minutes, and taste for seasonings. Serve very hot, with the optional whole corn chips pointing up out of the soup (like sharks’ fins), a good solid sprinkle of cheddar melting on top, and a few cilantro sprigs.

OFELLE ALLA TRIESTINA
Yield: 30 ofelles; 6 servings

Dough (3 1/2 lb.):

4 each, (2 lbs.) Idaho Potatoes
3 eggs, whole, large, Grade A
1 lb. all-purpose flour
2 tsp. instant yeast
1 tsp. salt
1 gal. chicken stock or salted boiling water

Filling (1 lb.):

3 Tbsp. olive oil
1 garlic clove, crushed
1 lb. spinach, fresh baby
2-1/2 oz. veal, ground
2-1/2 oz. Italian sausage, mild
3 oz. yellow onion, chopped
1/4 cup white wine
1/3 cup parmesan cheese, grated
Salt, black pepper, nutmeg, to taste

Topping:
Tomato sauce, as needed
Parmesan cheese, grated, as needed
4 large leaves sage
6 oz. butter

Dough:
Boil skin-on whole potatoes in salted water until tender, about 45 minutes. Peel and mash in bowl. Add two beaten eggs.

Combine flour, yeast, and salt, add to potato mixture. Mix thoroughly to form dough.

Add more flour, if needed. Divide dough into quarters, roll each quarter into 9” x 15” rectangle.

Brush two rectangles with beaten egg. Place 1/2 oz. dollops of filling on dough, spreading 3” apart. Cover each with remaining dough, pressing to seal between filling.

Cut dough into 3” squares with filling centered in each. Cook in boiling water for 4 - 5 minutes.

Filling:
In large pot over medium heat, combine 2 Tbsp. olive oil and crushed garlic, cook until golden. Remove and discard garlic.

Add spinach, cook until wilted and tender, 5 - 7 minutes. Add pinch of salt.

Remove spinach, drain to remove water. In sauté pan, combine 1 Tbsp. olive oil, veal and sausage. Cook until browned.

Add onion, cook to soften for 5 minutes. Add wine, cook until evaporated.

Drain and set aside to cool. In food processor, combine spinach with meat mixture. Add Parmesan cheese, grind until ingredients are well mixed.

Adjust seasoning with salt, pepper and nutmeg. Set aside.

Topping:
Ladle 1-1/2 oz. tomato sauce on center of 12” plate. Top with 5 ofelles, circling the plate. Sprinkle with Parmesan cheese.

Heat butter with sage leaves in skillet, cook until butter browns. Drizzle hot, browned butter over ofelles. Serve immediately.

ONION PEPPER STEAK

2 to 3 large round steaks, cut into serving sizes
1 Tbsp. pepper
4 Tbsp. butter
2 Tbsp. Worcestershire sauce
2 cloves garlic, minced
2 onions, chopped
2 tomatoes, chopped
2 cups beef broth

Rub steaks with pepper. Melt butter in a skillet and sear steaks on both sides. Add garlic and onions as sauté for about 5 minutes. Combine beef broth, Worcestershire sauce and tomatoes. Pour over steaks and simmer for approximately 25 minutes or to desired doneness. Serve over rice with sauce left over in the pan. If you need to thicken the sauce you can add several tablespoons of flour to the sauce and stir over medium heat until sauce thickens.

ORANGE-JUICE CAKE

2 cups sugar
3/4 cup butter, softened
2-1/2 cups all-purpose flour
1 cup buttermilk
3 large eggs, room temperature
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup raisins (optional )
1 cup coarsely chopped pecans
3 tablespoons grated orange peel
1/2 cup orange juice

Preheat oven to 350°F. Grease a 9 or 10-inch tube pan. In a large bowl, with mixer at medium speed, beat 1-1/2 cups sugar and butter until fluffy; at low speed, beat in flour, buttermilk, eggs (one at a time), salt, soda and vanilla until well mixed, constantly scraping bowl with rubber spatula. Beat at medium speed 3 minutes, occasionally scraping bowl. Stir in raisins, pecans and orange peel. Pour batter into pan and bake 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan and place on wire rack over a sheet of waxed paper.

While cake is still very warm, in small bowl, stir orange juice with 1/2 cup sugar and pour over cake, spooning any drips from waxed paper back over cake. Cool completely. Serves 12 to 16

PEACH BRULEE

8 canned peach halves with juice
1/4 cup butter
1 tsp. cinnamon
2 cups frozen raspberries, thawed and drained
1/4 cup orange liqueur
1/4 cup brown sugar
Whipped cream
Toasted almonds

Place peaches in a saucepan with butter, juice from peaches and cinnamon, simmer for 10 minutes. In a blender, combine raspberries, orange liqueur and brown sugar and puree. Place peaches in individual serving bowls with some of the butter sauce in each bowl. Pour raspberry sauce over peaches and top with whipped cream and toasted almonds.

Note: You can also use fresh peaches in this recipe. If using fresh peaches, add some liquid to the pan with the butter and cinnamon, such as peach or apple juice, and simmer until peaches are just tender.

PEACH SCHNAPPS CAKE I

Cake
1 box deluxe French vanilla cake mix
3 eggs
3/4 cup orange juice
1/2 cup peach schnapps
1/3 cup vegetable oil

Glaze
1/2 cup peach preserves
2 tablespoons peach schnapps

Optional extra topping
1 cup Cool Whip
2 teaspoons peach schnapps

Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.

For the cake, combine cake mix, eggs, orange juice, peach schnapps and oil in a large bowl. Beat at medium speed for 4 minutes. Pour into pan. Bake for 45 to 50 minutes or until tested done. Cool 10 minutes. Invert onto serving plate.

For the glaze, combine peach preserves and peach schnapps in small bowl.
Brush glaze on warm cake. If the optional extra topping is desired, combine the Cool Whip with the peach schnapps. Spoon onto cake slices when served.

PEACH SCHNAPPS CAKE II

1 (18.25 ounce) box white cake mix
3/4 cup water
1 egg white
1 small box vanilla instant pudding mix
1/2 cup peach Schnapps

Put cake mix, water, egg white, pudding mix and peach Schnapps in a mixer bowl. Beat at high speed until the batter is thick and smooth. Pour batter into a 13 x 9-inch baking pan, and bake at 350 degrees F for about 25 to 30 minutes. Cool cake in pan for 10 to 15 minutes, then frost.

Frosting
1/2 cup peach Schnapps
1/4 cup (1/2 stick) butter
1/2 cup orange juice
2 1/2 cups confectioners' sugar

Boil all ingredients in a saucepan for 4 minutes. Punch holes in cake with a fork. Spoon frosting over cake.

PEACH SCHNAPPS CAKE III
(FUZZY NAVEL CAKE)

1 box yellow cake mix
1/2 cup oil
1 pkg. [6 oz.] instant vanilla pudding
4 eggs
1 cup peach schnapps, divided
1 tsp. orange extract
1/2 cup plus 2 tbs. orange juice, divided
1 cup powdered sugar

Beat together the cake mix, oil, pudding, eggs, 3/4 cup schnapps, 1/2 cup
orange juice, and the orange extract. Pour into greased and floured bundt pan and bake at 350? F for 45-50 minutes. DO NOT REMOVE FROM PAN. While cake is still hot, combine 1/4 cup schnapps, 2 tbs. orange juice, and the
powdered sugar. Poke holes in the cake and pour the wet mixture over it. Cool in the pan for 2 hours, then turn it out onto serving platter.

POACHED APPLES

4 cups sliced apples
8 dried figs
1 cup cranberry juice
2 Tbsp pure maple syrup
2 tsp grated orange zest (orange peel)
1/2 tsp cinnamon

Combine all the ingredients in a large pot. Cover and bring to a boil. Reduce heat and let simmer for 30 to 40 minutes, stirring occasionally. Serve hot or cold, but if serving hot, make sure it cools for at least a few minutes--it retains its heat well.

POLPETTE OF POTATO WITH AVOCADO
RED ONION AND CUCUMBER SALAD
Yield: 4 servings

1-1/2 lbs. Idaho Potatoes, peeled, cut into large chunks
4 oz. red onion
1/2 cup cider vinegar
1/2 tsp. dried oregano
2 oz. mozzarella cheese slices, quartered
1/2 cup plus 2 Tbsp. olive oil
12 oz. cucumber, peeled, seeded, cut diagonally into 1/4” thick crescents
2 medium avocados, cut into 1/2” dice
1 large, ripe tomato, cut into bite-sized chunks
1 small head iceberg lettuce, shredded
Salt & freshly ground pepper, to taste

Preheat oven to 325°F.

Cover potatoes in large pot with salted water. Bring to boil over high heat; cook until potatoes are tender, about 10 minutes.

Drain well, scatter on a baking sheet; let cool several minutes and place in oven to dry, about 20 minutes.

Let cool. Put through ricer or large holes of box grater. Put dried potatoes in bowl, season with salt and pepper.

While potatoes are in oven, cut onion into quarters, slice thinly for 1”-long pieces. Place in non-reactive bowl with vinegar and oregano, let stand 15 minutes.

Divide potatoes into 8, 2-oz. balls. Pick up one in palm of hand, top with 1/2-oz. cheese and cover with second potato ball.

Press and shape potato around cheese to form cake. (May be prepared ahead to this point, covered and refrigerated up to 1 day prior to cooking.)

Heat 2 Tbsp. olive oil in non-stick skillet over medium heat, or in electric frying pan set at 350°F. Cook polpettes until brown and crispy on both sides, about 20 minutes.

While polpettes are cooking, make salad. Whisk remaining 1/2-cup olive oil, salt and pepper to taste into onion-vinegar mixture.

Add cucumber, avocados and tomato, toss well.

Arrange a nest of lettuce on each of 4 plates. Spoon salad over each nest and top with a polpette. Spoon additional dressing over all.

POTATO AND HAM SUPREME
(The Goldmoor Inn Bed and Breakfast, Galena, Illinois) Serves 10 to 12

2 bags Ore-Ida Potatoes O'Brien
1 quart Sysco egg mix
2 cups ham, cubed (1 pre-packaged bag)
1 can cream of mushroom soup
2 cans cream of celery soup
4 cups grated cheddar cheese reserve 1 cup for topping)
2 Tablespoons Mrs. Dash seasoning (regular flavor)
Use one 10 x 13 x 2-inch dish

In a large mixing bowl, combine egg mix, seasoning, and the 2 soups with a large food whip until evenly blended. (Rinse off whip at this point and set aside.) With a large rubber spatula, continue to mix in cheddar cheese (reserve some for topping) and cubed ham.

Prepare glass oven dish(es) with non-stick cooking spray. Empty the potatoes into the baking dish(es) and pour mixture from large bowl over potatoes and mix in thoroughly with spatula. (If mixture appears to be too firm, add 1 to 2 cups of milk and mix thoroughly.) Spread mixture evenly and top with reserved cheddar cheese. Bake at 350 degrees for 60 to 70 minutes or until set and lightly browned. Remove and allow to rest for 5 minutes before serving.

POTATO CRUST QUICHE
(River House B&B, Machesney Park, IL) Makes 6 servings.

3 cups frozen hash brown potatoes
2 Tablespoons butter, melted
1 ½ cups shredded cheddar cheese, divided
½ teaspoon salt
1/4 teaspoon black pepper
½ teaspoon dry mustard
1 teaspoon dried chives
1 cup cooked ham, cubed
5 large eggs, divided
½ cup half-n-half milk
paprika, for garnish

Combine potatoes and 3/4 cup cheese. Pour melted butter over, add one beaten egg, and mix well. Press mixture into bottom and up sides of buttered 10-inch glass quiche pan to form crust. Spread crust bottom with ham pieces. Layer remaining cheese over ham. Mix 4 eggs, milk, salt, pepper, dry mustard, chives in blender at high speed for 30 seconds. Immediately pour over prepared crust mixture. Sprinkle with paprika for color garnish. Bake in 400 degree oven for 45 to 50 minutes. Remove from oven and allow to rest 10 to 15 minutes before
cutting into wedges. Serve warm.

POTATO LASAGNA
Yield: 4 servings

2 large 70-count Idaho Potatoes, cleaned and sliced thinly (left in water)
1/2 log of goat cheese (approximately 3 tablespoons)
1 cup heavy cream
1 garlic clove, roasted and smashed
2 cups mushrooms chopped fine, cooked, dried and cooled
1 shallot minced, sautéed and cooled
2 heaping tablespoons truffle shavings
3 tablespoons white truffle oil
Salt and white pepper to taste

Preheat oven to 350°F.

Combine in a bowl the mushrooms, truffle shavings, truffle oil, minced shallots and season to taste.

In a non-reactive square ovenproof pan, spread 1 tablespoon butter and a touch of truffle oil to coat.

In a saucepan, combine goat cheese, garlic and heavy cream. Melt cheese and keep slightly warm.

Layer potatoes on bottom of pan. Spoon goat cheese mixture over all and add truffle mushroom mixture and layer again with potato.

Alternate until all potatoes and mushroom mixture is used. Top with last of the goat cheese mixture.

Cook in oven until golden brown on top (about 30-40 minutes). Cool to room temperature or colder. Cut out portions and reheat to order.

The mushroom mixture looks like ground beef and the cheese mixture looks like ricotta cheese. Serve with Filet Mignon, Chicken, Lamb or your own special creation.

PUMPKIN CHEESECAKE BARS

16 oz. pkg. pound cake mix
3 eggs
2 tablespoons of margarine or butter; melted
4 teaspoonfuls of pumpkin pie spice
8 oz. pkg. cream cheese; softened
14 ox. can sweetened condensed milk
16 oz. can pumpkin (approx. 2 cups)
1/2 tsp. salt
1 cup. chopped walnuts

Preheat oven to 350. In a large mixing bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 tsp. pumpkin pie spice until crumbly. Press into the bottom of a l5 x l0 inch jellyroll pan. In a large mixing bowl beat cream cheese until fluffy. Gradually beat in condensed milk, the remaining 2 eggs, pumpkin, and remaining 2 tsp. pumpkin pie spice and salt; mix well. Pour over crust.
Sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store in refrigerator.

Makes approx. 48 bars

QUINCE and CRANBERRY CONSERVE

3 cups cranberries
2 cups chopped quince
2 cups chopped apples
4 cups sugar
3/4 cup chopped walnuts
Juice and rind of 1 orange

Combine all ingredients except walnuts, and cook mixture rapidly until thick. Add walnuts, remove from heat. Pack in sterilized jars and seal with paraffin.

QUINCE HONEY

3 cups sugar
1 cup quinces (ground raw)
2 cups water

Mix together, cook until thick. Quince honey was always a treat. Sometimes served when one had a cold. Pour into hot, sterile jars; put paraffin on top or
do the boiling water bath for 10 minutes.

QUINCE JAM
(SAHFARJAL MA-OUD)

4 lb. quince
1 lemon
4 cups sugar

Wash quince, peel and grate coarsely. Remove seeds and core. Add sugar to quince. Simmer over medium heat for sugar to melt. Increase heat to start boiling, then reduce heat and simmer for 30 minutes. Add juice of 1 lemon and boil for 30 minutes. Pack in jars and seal.

SALSA

3-4 large tomatoes-diced
1 red bell pepper-chopped
1 yellow bell pepper-chopped
1 green pepper-chopped
1 medium onion-chopped
2-3 heaping Tbsp minced garlic
1 small bag frozen whole kernel corn
1-2 cans black beans-drained
Cumin to taste
Montreal steak seasoning to taste

Mix all ingredients together in a large bowl and serve with tortilla chips.

Options
Cilantro to taste
Lime Juice
1 small jalapeno pepper-chopped finely

SANGRIA REFRESHER

1 medium lime, very thinly sliced and seeded
1 medium lemon, very thinly sliced and seeded
2 medium oranges, very thinly sliced and seeded
1/4 cup chopped fresh mint leaves
1 qt. Red grape juice
1 qt. Sugar free ginger ale

Place fruit and mint leaves in 2 quart pitcher. Pour in grape juice and chill overnight to blend flavors.

Strain juice into a large pitcher. Add ginger ale to taste. Makes 8 cups

SANTA FE CHICKEN BREASTS

1 large ripe avocado
2 ripe tomatoes
Onion salt and garlic salt to taste (about 1 tsp each)
Pepper to taste
2 Tbsp. parsley
Juice of one lime
1 dozen corn tortillas
Red chili powder, to taste (about 2 Tbsp)
Vegetable oil
4 boneless, skinless chicken breasts, halved
Fresh lettuce

Peel avocado and cut into 1" chunks. Place in medium bowl with diced tomatoes, onion, garlic salts, pepper and parsley. Sprinkle with lime juice. Toss gently and refrigerate, covered.
Cut tortillas into 1" wide strips and put into medium bowl. Sprinkle with chili powder and fry in oil about 3-4 minutes until crisp. Remove to paper towels to drain. Using sharp knife, lightly score each chicken breast in a diamond pattern on both sides. Heat chicken in frying pan with about 3-4 Tbsp of the oil from the tortillas.

Cooking Instructions: Cook breasts about 3 minutes each side until browned and cooked through. Serve on plate with avocado relish on a bed of lettuce.

SEA WATCH SAUTÉED ORANGE ROUGHY

2 pounds orange roughy fillets (6 fillets), skinned
1 cup heavy cream
1 egg yolk
1 tbsp parmesan cheese
1/2 teaspoon minced fresh garlic
kosher salt, to taste
fresh-ground black pepper, to taste
1/2 cup all-purpose flour
1/2 cup (1 stick) butter, clarified*
2 tbsp chardonnay wine
dill chardonnay butter (recipe below)

Pat fish dry with paper towels, set aside. In a wide shallow bowl, blend together heavy cream, egg yolk, Parmesan cheese, garlic, Kosher salt and black pepper.

In another wide, shallow bowl, combine flour, salt and pepper. Place half clarified butter in large, heavy skillet over medium heat. Dip fillets in cream mixture, then dredge in seasoned flour.

Sauté half the fillets until golden brown, about 3 minutes. Turn over and sauté about 3 minutes more. Do not overcook. Splash with Chardonnay before removing from pan. Keep warm. Repeat with remaining fillets. Place on warm serving plates. Drizzle with Dill Chardonnay Butter and garnish with a fresh sprig of dill. Makes 6 servings.

*To clarify butter, place 1/2 cup unsalted butter in a small saucepan over low heat until melted. Skim foam off top. Pour off the clear butter, discard the milky solids.

Variation: To reduce fat, cholesterol and calories, substitute 6 Tbsp. melted unsalted margarine for the clarified butter (margarine does not need to be clarified). Use half and half for the heavy cream. Eliminate the egg yolk. Place fish on several thicknesses of paper towels after sautéing, and lightly pat top of fillets with paper towels to blot oil.

Dill Chardonnay Butter

2 shallots, minced
3 Tbs Chardonnay wine
1 Tbs white wine vinegar
1 Tbs heavy cream
1/2 cup (1 stick) unsalted butter, cut in small pieces
2 tsp coarse-chopped fresh dill
Fresh lemon juice, to taste
Salt and fresh-ground black pepper, to taste
In a small non reactive saucepan (not aluminum), combine shallots,
wine and vinegar. Simmer until 2 Tbs remain. Add cream and bring back to
a simmer for 2 1/2 minutes. Remove from heat.
Using a wire whisk, whisk in butter a piece at a time until
smooth. Strain into a warm bowl. Add chopped dill. Add lemon juice, salt
and pepper. Leftovers may be refrigerated or frozen.

SEAFOOD FAJITAS
Yield: 4 servings (okay for diabetics)

4 (4 ounce) frozen Italian or lemon-pepper fish fillets
4 (10-inch) tortillas (frozen or refrigerated)
4 tablespoons bean dip
4 tablespoons sour cream
4 tablespoons salsa
4 tablespoons shredded Cheddar cheese

Bake the fish according to the package directions.

Meanwhile, wrap the tortillas in foil. Place in the oven with the fish for 5 minutes. Remove the fish and tortillas from the oven.

Carefully spread each tortilla with the bean dip and sour cream. Flake fish and crumble on top. Add salsa and cheese. Fold over sides of tortilla and roll up end.

SHRIMPS WITH SOY SAUCE

300g Fresh big shrimps
1/2 cup Spring onions, chopped
1 tablespoon Ginger, chopped
1 teaspoon Garlic, chopped
2 tablespoons Light soy sauce
1/2 teaspoon Sugar
1 tablespoon Chinese wine
4 tablespoons Tomato sauce
4 tablespoons Vegetable oil
4 tablespoons Water

Cut each shrimp down the back and remove black vein. Do not remove shells.
Clean and pat dry with kitchen towels. Heat the oil in the wok. Fry the shrimps with spring onions, ginger and garlic until both sides of the shrimps turn red.

Add wine, soy sauce, sugar, tomato sauce and stir-fry for about 1/2 minute. Add the water, cover the pan with lid and cook until water has evaporated. Remove and serve hot.

SLOW COOKER SPANISH RICE

2 lbs. ground chuck or beef
1 med. onion, chopped
1 green pepper, chopped
1 (28 oz.) can diced or stewed tomatoes
1 (16 oz.) can tomato sauce
1 1/2 c. water
2 tsp. chili powder (or to taste)
2 tsp. seasoned salt (to taste)
1 tbsp. Worcestershire sauce
2 c. uncooked converted rice
3 ribs celery, chopped
grated Monterey Jack or Cheddar cheese (optional)

Brown beef in skillet and drain off fat. Put all ingredients in slow cooker. Stir thoroughly. Cover and cook on Low 6 to 8 hours or on High 3 hours. Sprinkle with grated cheese before serving, if desired. Yield: 6 to 8 servings.

STRING BEAN AND POTATO SALAD

5 medium-size potatoes
16 oz. can French Style Green Beans or fresh green beans
2 garlic cloves (peeled and cut into quarters)
Olive oil to taste
Salt and pepper to taste
1 tsp red vinegar (optional)
Chopped mint leaves (optional)

Peel and cut up potatoes into bite-size pieces -- not too small. Boil until soft and drain. If using fresh green beans, cut off the tips and cook in a little salt water with the two garlic cloves until well done. If using canned green beans, empty cans into a little salt water with the two garlic cloves and heat. Add cooked potatoes to beans and cook together for a few more minutes.

Drain well and put in a bowl.

Pour on as much olive oil as desired, salt and pepper, and perhaps, a little vinegar and mint. Serve warm or cool. Makes six servings.

TOMATO AND BACON CHEESE SPREAD

8 oz. cream cheese, softened
1 tomato, chopped
3 oz. real bacon bits or 6 slices of bacon cooked crisp and crumbled
3 green onions, chopped
1/2 tsp. paprika
1 tsp. salt
1/2 tsp. pepper

Combine all ingredients together and garnish with parsley. Serve with crackers.


TOMATO TIPS AND TECHNIQUES

To Chop Tomatoes: Carefully slice tomato into wedges. Carefully cut each wedge into small pieces.

To Slice Tomatoes: Hold tomato so that stem end faces out. Carefully slice off stem end and discard. Continue making slices using a sharp chef's or serrated knife.

To Ripen Tomatoes: Put tomatoes with an apple in a paper bag pierced with a few holes. Let stand at room temperature, away from direct sunlight or they will get soft, for 2 to 3 days.

To Store Tomatoes: Never freeze raw tomatoes! Refrigerate only when tomatoes are ripe and red, and use within 4 days.

To Select Tomatoes: Look for firm, plump, colorful tomatoes. They should feel heavy for their size and be free from blemishes. When rich in color, tomatoes are ready to eat.

To Stuff Tomatoes: Cut the tomato in half, or cut a slice off the top. Scoop out the seeds and pulp with a spoon. Turn the hollowed-out tomato upside down on paper towels to drain for at least 15 minutes before stuffing.

To Peel Tomatoes: Use a sharp knife to carefully cut a shallow X-shaped slash on the bottom of the tomatoes. Then drop them in a pot of boiling water for about 5 seconds for very ripe tomatoes (10 seconds for firmer tomatoes). Use a slotted spoon to transfer the tomatoes to a bowl of ice water; let stand for about 1 minute. When tomatoes are cool enough to handle, use a paring knife to pull off the skin.

To Stew a Tomato: Place peeled whole or cut-up tomatoes in a saucepan without water. Season with salt, pepper, and a pinch of sugar. Simmer, tightly covered, over low heat until done, 10 to 15 minutes, stirring occasionally. Cook in stainless steel, enamel, or some of the newer coated pans.

To Broil a Tomato: Remove core, halve crosswise or slice. Dot with butter; sprinkle with salt, pepper, or other seasonings. Broil until tomatoes are tender and topping is lightly browned.

To Bake a Tomato: Halve crosswise, dot with butter and season as desired. Bake in hot oven (425° F) 10 to 15 minutes.

TWO-CHEESE SCALLOPED POTATOES
Yield: 8 servings

1 cup milk
1 cup shredded Cheddar cheese;-divided
1 cup shredded Monterey jack-cheese; divided
1/4 cup ketchup
2 tsp Worcestershire sauce
1/4 tsp black pepper
2 lb baking potatoes; peeled and-sliced
2 cups onion; sliced
cooking spray

Preheat oven to 350 F. Combine milk, 3/4 cup Cheddar cheese, 1/2 cup
Monterey Jack cheese, ketchup, Worcestershire sauce and pepper; set aside.
Arrange half of potatoes and half of onion in bottom of a 13x9" baking
coated with cooking spray. Top with half of milk mixture. Repeat layers;
top with 3/4 cup Cheddar, 1/2 cup Monterey Jack cheese, and parsley. Cover
and bake at 350 F. for 1 hour and 15 minutes. Uncover; bake an additional
20 minutes or until potatoes are tender and cheese is browned.

UMPQUA SUMMER SALAD
Servings: 6

1 pound bay shrimp, cooked and peeled
7 stalks celery, diced
4 apples, cored and diced
1 green bell pepper, diced
3 cups cooked red potatoes, diced
1/2 cup raisins, soaked in very hot water for 20 minutes and drained
2 cups mayonnaise
Juice of one lemon
1 tablespoon fresh dill (or 2 teaspoons dried)
Salt and pepper to taste
10-12 large clean lettuce leaves for a bed
Garnish with hard-boiled egg slices

Toss together the shrimp, celery, apples, bell pepper, potato, and raisins. Mix the mayonnaise with the lemon juice and dill.

Combine the dressing with the shrimp mixture, mixing thoroughly.

Salt and pepper to taste. Serve on a bed of lettuce garnished with hard-boiled egg slices.

VEGETABLE STIR-FRY WITH COUSCOUS

2 cups diced peeled eggplant
1 1/2 teaspoons salt

1 1/2 cups water
1 cup couscous

2 1/2 tablespoons canola oil
2 1/2 tablespoons red wine vinegar
1 cup diced peeled carrots
1 cup diced zucchini
1 cup diced yellow crookneck squash
1 cup small broccoli florets
1 cup diced red bell pepper
1/2 cup diced red onion
2 garlic cloves, minced
4 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
2 tablespoons pine nuts, toasted

Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry.

Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in large saucepan. Stir in couscous. Remove from heat. Cover; let stand 10 minutes. Uncover; fluff with fork.

Whisk 1 1/2 tablespoons oil and vinegar in small bowl. Heat 1 tablespoon oil in wok or large nonstick skillet over medium-high heat. Add eggplant and carrots; stir-fry 3 minutes. Add zucchini and next 5 ingredients; stir-fry until vegetables are crisp-tender, about 2 minutes. Add couscous and vinegar mixture; stir-fry 1 minute. Stir in basil and mint. Season with salt and pepper. Sprinkle with pine nuts. Makes 4 servings.

YOGURT-TAHINI DRESSING

1 cup plain nonfat yogurt
1/2 cup tahini (get at health food store or in Middle East section of supermarket. )
Juice of 1/2 lemon
1 clove garlic, finely chopped
1/4 tsp salt
2 Tbsp finely chopped parsley
1 Tbsp finely chopped scallions

In a large bowl, use a whisk to mix together all of the ingredients until smooth. That's it--simple. If there are some folks in your family/party that don't like raw garlic and you have the time, you can roast the garlic before adding it to the mixture.

Serve this simple recipe over your salad as a nice thick dressing or put it in a bowl in the center of a nicely arranged vegetable platter. Your kids and guests will love it, and you will appreciate its low-fat/high-protein content. What's best, it's short and simple and will give you plenty of time to enjoy your party.







 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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