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

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Recipes from Spike & Jamie

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Contents Disk 418

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).



BAKLAVA
BASIC RISOTTO WITH SHRIMP
BEEF STEW CROCK POT
BEEF STEW INFORMATION AND RECIPE
BLUEBERRY LEMON BREAD
BORSCHT WITH BEET GREENS
CARAMEL BANANA SUNDAES
CHEESE AND POTATO CASSEROLE
CHICKEN BREASTS WITH CHIPOTLE
CHICKEN AND SAUSAGE GUMBO/INFORMATION
CHICKEN DIVAN
CHINESE CHICKEN WITH PINEAPPLE
CHOCOLATE MESS
CLAM CHOWDER
COUNTRY BOB'S MEATLOAF
CRANBERRY PIE UNBAKED
CREAM CHEESE APRICOT COOKIES
CREAMY CRAB DIP
CREAMY FRUIT TARTS
CUBAN PORK
EGG AND CANADIAN BACON CASSEROLE
FISH CURRY, MALAYSIAN STYLE
FRESH FRUIT SALAD
FRIED PASTRIES WITH BROWN SUGAR SYRUP
FROZEN CAPPUCCINO PIE
GAZPACHO ANDALUZ
GINGER GREEN BEANS AND MUSHROOMS
GRILLED TILAPIA WITH THYME & RED PEPPER
GUMBO IN A HURRY
JAMAICAN STYLE JERK SPARERIBS
KEY LIME PIE I & II
KOLACKI COOKIES
LEMON POTATOES
LEMON TORTE
LIPTON’S ONION SOUP CLONE
LOBSTER OMELET
LOVELY ADDICTIVE WINGS
MARJOLAINE
PEACH COBBLER
PEACH PIE
PICANTE SAUCE
POACHED EGGS WITH CHUNKY CAJUN SAUCE
PORK LOIN CHOPS WITH PLUM JAM SAUCE
RAISIN OATMEAL COOKIES
SALSA
SHRIMP AND BROCCOLI STIR FRY
SHRIMP PATE
SLOW COOKER FRENCH CHICKEN STEW
SOPA DE FIDEO
SOURDOUGH AMBROSIA BREAD PUDDING
STIR-FRIED ORANGE BEEF
STRAWBERRY SORBET
SUGAR CREAM PIE
SWISS CHOCOLATE COOKIES
TORTILLA SOUP WITH SHREDDED CHICKEN
TURNIP GRATIN
WATERMELON PIE
ZUCCHINI PANCAKES
ZUCCHINI AND TOMATO STIR-FRY




BAKLAVA

1 lb. / 500g phyllo dough sheets
3/4 lb. / 400g chopped walnuts or pistachios
1 lb / 500g melted butter

3/4 cup / 150ml water
3/4 cup /150ml honey
rose water, as much as you like

Spread butter on a large baking sheet. Put a sheet of phyllo dough on it and spread butter on it. Put on another one and spread butter on it. Do this with 6 sheets of dough. Sprinkle on a thick layer of nuts. Put on another sheet of dough and spread it with butter. Add 5 more buttered sheets. Make another layer of nuts. Repeat the layers of buttered dough and nuts until finished. You must have several sheets of dough on top.

Bake in a medium oven about 1/2 hour, until golden brown.

While it is baking, boil the water and stir in the honey; cook it a few minutes. Add the rose water. (Some people like cinnamon instead.) Cook the syrup.

As soon as the baklava comes out of the oven, slowly pour the syrup over it back and forth, until all of it sinks into the baklava. Cut into diamond shapes.

BASIC RISOTTO WITH SHRIMP

1 cup Arborio rice
1 lb. shrimp (fresh)
2 tablespoons extra virgin olive oil
1 large onion (finely diced)
1/2 cup dry white wine
2 1/2 cups chicken stock
2 tablespoons unsalted butter
1/4 cup Parmesan cheese, grated
2 tablespoons heavy cream
1/4 tsp. Saffron

Bring your chicken stock to a boiling point and have ready at stove side. In a large skillet with a heavy bottom, heat oil over low heat and sauté onions until translucent.

Add rice, stir to coat with oil and sauté with onions to toast each grain, approx. 7 minutes. Once toasted, add white wine slowly, stirring with a wooden spoon.
(remove the pot from the heat source before adding wine.) Add saffron.

Once the rice has absorbed the wine, add 1 cup chicken stock, stirring occasionally. Continue adding stock as the rice absorbs the liquid and the pot becomes dry, until all the stock is absorbed.

Chef Lomonaco explains, " Adding liquid in stages allow grains of rice to expand more fully, adding to the risotto's creamy texture."

This whole process should take about 20 minutes and the risotto will be a little chewy (to your liking) and should have a creamy texture. With 2 - 3 minutes left - and please, this will depend on you and your stove, so don't worry too much about timing - add the shrimp and cook until done.

Add the butter, Parmesan and heavy cream. Stir to combine ingredients and serve immediately.

BEEF STEW CROCK POT

10 small New potatoes, halved not peeled
12 small White onions, peeled
30 Baby carrots, 1/2-lb.
1 Red or green bell pepper, seeded, cut into 1" pieces
1 1/2 pounds Beef stew meat, cut into 1 to 1 1/2" cubes
2 cups Beef broth or bouillon
2 teaspoons Fresh oregano leaves, chopped
1/4 teaspoon Paprika
1 tablespoon Fresh parsley, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon Salt
1/8 teaspoon Pepper
3 tablespoons Cornstarch
3 tablespoons Cold water

Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables. Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15 to 20 minutes or until thickened, stirring occasionally.

BEEF STEW INFORMATION AND RECIPE
[] Spike is not the author of this information or the recipe. It is from Chef Stephen Jones. []

Being a novice home-cook, I still use my cookbooks to generate ideas and learn techniques and that's how I approach most recipes, including this one for stew. First, I look up the dish in several cookbooks and read about the essential ingredients and what cooking techniques are involved. You'd be surprised at the number of ways there are to make the same dish. Next, I see what's on hand in my refrigerator and pantry and put together a shopping list.

This recipe is for beef chuck (from the shoulder) and vegetable stew, but you could easily substitute veal, lamb, pork, chicken, or wild game. Because stewing tenderizes tough pieces of meat, you can save a buck by purchasing less expensive cuts from the rump, shoulder, and legs. It's important to use the proper cooking technique with the specific cut of meat.

This is an easy recipe to prepare but involves a lot of prep time. It's best to get all the ingredients ready before you start. The French call this "mise en place"(MEEZ ahn plahs) or "everything in its place." This is how professional chefs do it and I suggest you incorporate it into your cooking practice. This recipe also calls for wine and I suggest you use a decent one. Remember, "never cook with a wine you wouldn't drink!" Serves 6

8 slices of bacon
2 1/2 pounds boneless beef chuck, cut into 1-inch cubes
salt & pepper, to taste
1 large onion, chopped
3 leeks, chopped and well rinsed (use the white part and an inch or two of the
green)
6 carrots, peeled and cut into 1 1/2 inch julienne
2 turnips, peeled and cut into pieces
2 tablespoons of sugar
2 1/2 cups of homemade brown stock (canned beef broth is okay)
2 1/2 cups of red wine (preferable Burgundy, but drinkable)
2 tablespoons of tomato paste
2 tablespoons of butter
2 tablespoons of red currant jelly
1 tablespoon fresh rosemary, chopped
2 cups of pearl onions, red or white
8 ounces of mushrooms, sliced (wild mushrooms if available)
8 -10 red new potatoes, quartered
6 cloves of garlic, minced
1/2 of fresh flat-leaf parsley, chopped

* Brown stock is a combination of beef and veal stock. An alternative would be just homemade beef stock. If you make this dish with lamb or game, you might want to try a lamb or game stock, both available at www.gatewaygourmet.com along with a brown stock call Glace de Viande Gold.

How to make:

Cook the bacon in a large sauté pan until the fat is rendered. Remove the crisp bacon and transfer it to a large heavy-bottomed pot with a tight fitting lid. (approximately 5-6 quarts)

Sauté the beef in the same pan until all sides are browned. Don't crowd the beef or it will steam and not brown properly, so cook it in batches if necessary. Season with a little salt and pepper. When finished, transfer to your large pot.

Add the onions, leeks, carrots, and turnips to the sauté pan, add sugar and cook over medium high heat for approximately 8 minutes. Remove the vegetables and reserve in a large bowl.

Meanwhile, prepare the pearl onions by boiling them for 5 minutes, rinse, drain and peel. Reserve them with the rest of the vegetables.

Add the butter to the sauté pan and sauté the mushrooms over medium high heat for approximately 10 minutes. Transfer to the reserved vegetables.

Add the wine to deglaze the sauté pan, then the beef stock and then whisk in butter, red currant jam, tomato paste and rosemary. Cook for a couple of minutes and add to the pot with the meat and bacon.

Add the potatoes and garlic to the meat, bacon and cooking liquid. Bring to a boil, cover and simmer for 45 minutes.

Add the reserved vegetables, half the chopped parsley and continue cooking until the meat is tender. (approximately 30-45 minutes)

Serve using the remaining parsley for garnish.

This is great with some French bread and a bottle of Burgundy wine especially on one of these cold nights.

BLUEBERRY LEMON BREAD

1/4 cup butter, softened
2/3 cup sugar
1 egg
1/3 cup milk
1 and 1/2 tsp. baking powder
1 and 2/3 cup flour
1/2 tsp. salt
1/2 tsp. cinnamon
2 cups fresh blueberries
Juice of 1 lemon
1 Tbsp. lemon zest

Cream together butter and sugar. Add remaining ingredients and blend well. Pour into a well greased loaf pan. Bake at 350 degrees for 50 - 60 minutes. Allow to cool for 5 - 10 minutes before slicing and serving.

BORSCHT WITH BEET GREENS

1 lb./500g meaty beef neck or shin bones
(You may also use ribs or oxtails to get enough meat for a meal rather
than starter soup.)
a little lard for frying (or oil)
1 large onion, halved and very finely sliced
1 large clove garlic, minced
1 quart/1 litre water

Tie in a square of cheesecloth:
1 bay leaf, 3 black peppercorns, a good pinch caraway seeds, crushed

1 large bunch beets (4 if a good size)
1/4 head cabbage, very finely sliced
1 large handful fresh dill, chopped
salt, freshly ground black pepper and apple cider vinegar to taste
1 pint/500ml sour cream (or more to taste)

Melt the lard over medium heat in a soup pot and turn the heat to high. Add the neck bones and brown quickly; the meat may stay raw inside. Sauté the garlic and onions. Add water and the spices in the cheesecloth and bring to a boil, stirring to scrape up the brown bits at the bottom of the pot. Simmer until the meat falls off the bones. Set aside to cool then discard the bones and cheesecloth packet.

While the beef is cooking, trim the stems off the beetroots about an inch (2-3cm) above the top of the beetroots. Thoroughly wash all the sand out of the stems and leaves in several changes of water. (Beets grow in sandy soil and can be full of sand when you buy them.) Chop the stems into 1/2”/1cm lengths; chop the leaves. Put the stems into a pot with about an inch/2cm of water in it and cook,
covered, until nearly tender, then add the leaves and finish cooking. Set aside.

Notice that at the bottom end of the beetroot there is a length of very thin root extending below the main bulb. Trim it to about an inch/2cm long. Hold the stem end of the root under running water and let the running water drive the sand out of the stem area. Wash further in several changes of water, including a soaking time, to make sure all the sand has been removed. Put the beetroots in a pan with enough water to cover. Simmer until tender. Plunge into a bowl of icy cold water. This loosens the skin. Peel off the skin and dice and add to the pan of leaves and stems.

Put the cabbage in the cooking water and cook until tender. Use a slotted spoon to add the cabbage to the beets. Add the cooking water to the broth. (The cooking water is such a lovely color, and colors the soup.)

When the meat is done, remove the cheesecloth packet from the broth and squeeze the juices back into the soup. Discard the cheesecloth packet. Remove and discard the bones, gristle, etc. Add the vegetables and all the cooking water to the soup. Simmer 10 minutes then remove from heat.

Wash and dry the dill and chop it.

Whisk half the sour cream through the soup, leaving no lumps of sour cream. Stir in most of the dill, reserving some for garnish. Season to taste.

Put the soup in a tureen and garnish the top with spoonfuls of the remaining sour cream. Sprinkle with the remaining dill. Serves 4-6.

CARAMEL BANANA SUNDAES

3 Tablespoons brown sugar
2 Tablespoons butter
2 Tablespoons whipping cream
1/2 teaspoon rum extract
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 medium firm bananas -- cut into 1/2" slices
Vanilla ice cream

In a skillet, combine brown sugar, butter, cream, extracts and cinnamon.

Bring to a boil over medium heat, stirring constantly. Cook for 2 minutes. Remove from the heat; add bananas and stir until coated. Return to
heat; cook 2 minutes longer, stirring occasionally. Serve warm over ice cream.
Yield: 4 servings

CHEESE AND POTATO CASSEROLE

2 lb. pkg. frozen hash brown potatoes (partially thawed)
2 (10 oz.) cans cheddar cheese soup
1 (13 oz.) can evaporated milk
1 can French fried onion rings, divided
Salt and pepper to taste

Combine potatoes, soup, milk, and half the can of onion rings; pour into greased slow cooker/Crock Pot and add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle the rest of the onion rings of top just before serving.

CHICKEN BREASTS WITH CHIPOTLE
BEURRE BLANC

4 boneless skinless chicken breast halves
1 tablespoon olive oil
7 tablespoons butter, cut up, softened, divided
1/4 cup minced onion
1 large garlic clove, minced
1/4 cup dry white wine
2 tablespoons balsamic vinegar
1 chipotle chili in adobo sauce, minced
1 tablespoon heavy whipping cream
1 teaspoon adobo sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Place chicken breasts between 2 pieces of parchment paper; pound to 1/4-inch thickness.

Heat large skillet over medium-high heat until hot. Add oil and 1 tablespoon of the butter; heat until butter is melted. Add chicken; cook 5 to 6 minutes or until chicken is no longer pink in center and juices run clear, turning once. Place chicken on plate; cover loosely with foil to keep warm.

Add onion and garlic to skillet; cook 2 minutes or until softened. Add wine and vinegar; cook until most of the liquid has evaporated.

Reduce heat to medium. Whisk in remaining 6 tablespoons butter, 1 tablespoon at a time. Stir in chipotle chili, cream, adobo sauce, salt and pepper. Spoon sauce over chicken. 4 servings

CHICKEN AND SAUSAGE GUMBO
AND INFORMATION

Roux (See Note Below)...
2/3 cup peanut oil (or vegetable oil)
2/3 cup flour

Chop and reserve the following:
2 cups onion, chopped
1 cup celery, chopped
1/2 cup green (sweet bell) pepper; chopped

Mince and reserve for later:
4 cloves garlic; finely minced
1/4 cup parsley; finely minced
1/2 cup green onion (scallion); chop green/white parts

Prepare, hold until gumbo/stock; and spices are combined.

1 1/2 pounds smoked sausage*
1 whole chicken; cut into pieces**

Final additions:
2 15-oz. cans chicken broth; or homemade stock
2 15-oz. cans hot water
2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 teaspoon rubbed or ground sage
2 whole large bay leaves
Tabasco hot pepper sauce; several 'shakes'

This recipe LOOKS formidable -- but it is quite simple...you just need some 'explanations' up front -- which take a long time to relate! Do try it -- it is very much worth the effort! The combination of the 'Trinity' (as onion, celery, green pepper is called in Louisiana cooking) plus the smoky flavors of the roux and
sausage make it very unique and very good. [The writer] have never served this type of gumbo to anyone who didn't like it -- and some were picky eaters indeed! (Seafood and okra gumbos are sometimes not as easily liked by the uninitiated.)

Sausage used: a Polish type, slightly coarse-ground, with good
smoky flavor, a bit of garlic and a bit of heat -- Andouille sausage (the Louisiana version that is smoked pork sausage with spices & cayenne pepper) is the traditional sausage, but often hard to find outside the USA. It is NOT the French style andouille – which, to some, is a bit nasty-tasting. Sausage should be cut in 1/2" to 2" pieces as desired.

Chicken is best if browned lightly in a small amount of oil, and reserved before continuing with the recipe. Wipe out the pan thoroughly before using it to make the roux. Any remaining particles of meat will burn in the intense heat of the roux. However, you can make the gumbo and add the raw chicken and uncooked sausage pieces to the soup directly without pre-browning/caramelizing the meats.

Tabasco is traditional, but any other Louisiana style hot sauce (or your favorite) can be used.

The roux: The basis of a good gumbo is a roux, a 50/50 combination of flour
and oil that can be browned slowly in a cast-iron skillet (about 1-2 hours time), or made ultrafast by whisking flour into very hot oil in a cast-iron skillet, or made in the microwave (easiest for beginners).

Be careful when making roux. It is called 'Cajun Napalm' for very good reason! A blond roux is a pale beige color. A dark roux is a chocolate brown color. A black roux is a very dark brown color, almost black. The darkest roux is often used with light meats like chicken and seafood. Burned roux will have black specks in it and will smell burned and unpleasant, as opposed to the nutty browned smell of even a dark roux. You cannot salvage burned roux. Throw it out and start over; flour and oil are cheap.

Use a 4-cup glass measure or a 1 1/2 to 2-quart glass batter bowl to mix and cook the roux in the microwave. Use a long-handled wooden spoon (plastic melts and metal gets too hot), and hot pads to protect you and the counter surfaces.

A roux can burn in seconds! Once you begin to cook it, don't stop for anything. Give it your complete attention, and only answer the phone if it is an absolute
emergency and you have a portable phone and can keep an eye on the roux at the same time you are talking!

Have all the vegetables and other ingredients ready. You add the vegetables at a crucial 'done' stage of the roux, to cool it and help keep it from burning, while caramelizing the vegetables at the same time, for additional flavor.

To make gumbo: Use a large (4-6 qt) heavy pot - cast iron preferred. Prepare all the vegetables. Mix onion, celery, green pepper. Separately mix garlic, green onion, parsley. If desired, you can quickly brown the sausage and chicken pieces in hot oil in the large pot, remove and reserve them, then pour off that oil, wipe the pan clean, and make the roux, cooking it on medium heat, stirring often, as in the complete instructions for roux making. Otherwise, you can do a 'microwave roux' as follows:

make the roux: Mix flour and oil in the glass measure or batter bowl until smooth. Microwave on high for 3-5 minutes, until it starts to bubble. (Time
will vary slightly.) Stir. Cook 2-4 minutes more until it starts to brown slightly. Stir again. Cook another 2-4 minutes and stir. Continue cooking in this manner, reducing the cooking time as the roux gets darker. At the end, when the roux is approaching the color of a chocolate bar, use only 30-45 seconds at a time.

As soon as the roux reaches the desired color, immediately add half of the onion/celery/green pepper. Stir well. Stand back - it will release quite a bit of steam. Cook 3 minutes, until bubbling. Stir, then cook another 2-3 minutes until the veggies are caramelized. Stir in half of the garlic/parsley/green onion and microwave 1-2 minutes more. Add 1/2 cup of very hot water, and stir well. The mixture will resemble a VERY thick, chocolate brown gravy with bits of cooked vegetables in it.

While the roux is cooking in the microwave: Bring the broth and water to a boil in the large pot. Add the remainder of all the vegetables, the seasonings, and the chicken. (Reserve the sausage pieces until the last 30 minutes of cooking.)
When the roux is done, add it to the boiling stock by large spoonfuls, stirring after each. Bring the gumbo back to the boil, reduce to a simmer, and simmer about 30-45 minutes, then add the sausage. Simmer until the chicken is tender, about 30-45 minutes more. Skim excess fat during cooking and before serving.

Gumbo is served in a flat soup plate, with a heaping portion of steaming hot rice. Garnish with chopped fresh parsley and/or green onion. A green salad and crusty chunk of French bread complete the menu. Be sure to pass the Tabasco. Gumbo is even better the next day, IF there are any leftovers. It also freezes well; de-bone the chicken first.

Beer is often served with gumbo, but some prefer iced tea.

As mentioned, there are many versions of gumbo. Smoked sausage is often used in many of the combinations, like duck and sausage. Oyster, shrimp and crab are used in roux-based gumbos. The crab are often cooked in the shell (having removed the inedible parts first). Anything that sounds good to you can be combined, with the most interesting combinations being those of opposites. Roux-less gumbos (those that use tomato and okra, often with shrimp and other
seafood) are easier on the waistline, but I don't think they have the depth of flavor that you obtain with a roux and the smoked meats. (You can add sausage to the tomato-based gumbos with wonderful results, and to dishes like 'shrimp Creole', for more zest.) In an interesting juxtaposition, a dark roux is often reserved for the 'lighter' foods - like chicken, seafood. A 'light' roux is often used for game, but this varies greatly with individual taste.

You can have amazing combinations of meat, seafood and vegetables, and still consider the dish a gumbo, but the Cajun and Creole versions of gumbo always have one thing in common: the 'holy trinity' of South Louisiana kitchens: onion, celery and green pepper. They appear in a good portion of very different dishes, with the taste of the dish varying by the amounts of each used.

In Cajun country, it's not unusual to see people order their gumbo without rice - but with a side order of potato salad - which they add to their gumbo, as desired, in lieu of rice. The potato salad addition is primarily mayonnaise, green onion and potatoes - and a great favorite in many families. Maybe I'm more of a purist, but I
like steamed rice .

CHICKEN DIVAN

2 - 10 oz. packages frozen broccoli
2 cups cooked chicken breast cut into 1-inch pieces
1/4 cup butter
1/4 cup flour
1 tsp. lemon juice
1/4 tsp. ground nutmeg
1 cup chicken broth
1 cup light cream
1/3 cup white wine
1/2 cup sharp cheddar cheese, grated
1/4 cup Parmesan cheese, grated

Cook broccoli according to package instructions and place on the bottom of a greased 13 x 9 baking dish. Melt butter in a saucepan; add flour, lemon juice and nutmeg stirring constantly. Slowly add chicken broth, cream and wine. Continue to cook for several minutes. Pour half the creamy mixture over the broccoli followed by the 2 cups of cooked chicken. Pour remaining sauce over chicken; sprinkle with cheddar cheese and Parmesan cheese. Bake at 350 degrees for 25 - 30 minutes or until heated through. This dish is very tasty. Feel free to use fresh broccoli, steamed until just crisp-tender.

CHINESE CHICKEN WITH PINEAPPLE

2 boneless skinless chicken breasts
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 20oz can pineapple chunks
2 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. vinegar

Cut chicken into 1 inch chunks. Toss with a mixture of flour, salt and pepper. Drain pineapple, reserving a half cup of juice.

Heat oil in skillet; sauté the chicken 5 minutes. Add pineapple; cover and cook over low heat for 5-7 minutes.

Mix together soy sauce, cornstarch, vinegar and reserved pineapple juice. Stir into pan until thickened. Serve with rice.

CHOCOLATE MESS

1 pkg. chocolate cake mix
1 carton (8 oz.) sour cream
1 pkg. (4 serving size) chocolate pudding mix
1 cup chocolate chips
1/4 cup canola oil
1/2 cup applesauce
4 egg whites OR Egg beaters equal to 4 eggs
1 cup water
Spray your crock-pot with non-stick cooking spray or lightly grease with margarine

Mix all in order given by hand. Pour into Crock-pot and cover. Cook on Low for
6-8 hrs. or on High 3-4 hrs. Serve hot or warm with ice milk, frozen yogurt or ice cream or whipped topping.

CLAM CHOWDER

1 cup of potatoes, diced 1/2 inch
3/4 cup chopped clams (canned or fresh)
1 cup of celery, diced 1/2 inch
1/4 teaspoon of coarse black pepper
1 cup of onions, diced 1/2 inch
1 cup of green pepper diced 1/2 inch (optional)
1/4 lb. of fresh shrimp chopped fine
1/4 lb. fresh scallops cut fine
1/2 teaspoon salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
3/4 cup of sherry wine (a must for good taste)
2 cups of water
3/4 cup clam juice (drained from can)
3/4 cup butter, melted
1 cup flour
2 quarts half and half

In a large saucepan, combine all ingredients except flour, butter and half-n-half. Simmer until potatoes are thoroughly cooked. Combine melted butter and flour in a baking dish and bake at 325 degrees for 30 minutes (this eliminates the raw flour flavor and stabilizes the chowder). Sift the butter flour combination into the chowder and cook, stirring frequently until thick. The mixture should be nearly the consistency of cookie dough. Remove chowder from heat. Stir in the half-n-half and blend well. Heat again to serving temperature, stirring occasionally.

COUNTRY BOB'S MEATLOAF

1 1/2 lbs. lean hamburger
1/4 cup chopped onions
12 crushed saltine crackers
2 eggs beaten
1 Tbsp Country Bob's Seasoning Salt
1/4 tsp pepper
3/4 cup Country Bob's All Purpose Sauce
1/4 cup milk

Mix all ingredients together, place in baking dish, shape in loaf, pour a little more Country Bob's All Purpose Sauce on top and bake at 350F for one hour.
For free bottle of Country Bob's All Purpose Sauce go to www.countrybobs.com

CRANBERRY PIE

1 1/4 cup. cold milk
2 pkgs. (3.4 oz) instant cheesecake pudding mix
1/2 tsp grated lemon peel
1 container (8 oz) frozen whipped topping; thawed and divided
1 6 oz) graham cracker pie crust
1 can (16 oz) whole berry cranberry sauce, divided
1/2 cup. toasted chopped walnuts; divided

Pour milk into a large bowl. Add pudding mixes and lemon peel. Beat with a wire whisk for 1 minute (mixture will be thick). Gently stir in half of the whipped topping. Spread half of the pudding mixture on bottom of crust. Spread half of cranberry sauce over pudding mixture in crust. Sprinkle with half of the walnuts. Refrigerate for 4 hours until set. Garnish with remaining cranberry sauce, whipped topping and walnuts. Serves 8


CREAM CHEESE APRICOT COOKIES

4 oz. cream cheese; softened
1/4 cup (1/2 stick) butter or margarine; softened
1 egg
1 (17.5 oz) sugar cookie mix
1/2 cup dried chopped apricots

Preheat oven to 375 deg. F. In med. bowl, cream cheese and butter until well blended. Add egg and beat until smooth. Stir in cookie mix (mixture will be thick). Stir in apricots

Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 12 to 14 minutes or until edges are lightly browned.

Remove from oven and let cookies cool on cookie sheet for 1 minute before transferring to cooling rack.

CREAMY CRAB DIP

1/4 c mayonnaise
1/4 cup sour cream
1 tsp. Old Bay Seasoning
1 tsp. fresh lemon juice
1 can (6 oz) crabmeat, drained and picked over
2 green onions, finely chopped
2 Tbsp chopped red bell pepper
Salt
Pepper

In medium bowl, combine mayonnaise, sour cream, seasonings and lemon juice until smooth. Add crab, green onions and pepper; stir until ingredients are well combined, Season to taste with salt and pepper.

Chill for 1 hour before serving to combine flavors. 6 servings.

CREAMY FRUIT TARTS

1 cup Bisquick original baking mix
2 tablespoons sugar
1 tablespoon stick margarine or butter, softened
2 3-ounce packages cream cheese, softened
1/4 cup sugar
1/4 cup sour cream
1 1/2 cup assorted fruit slices or berries
1/3 cup apple or apricot jelly, melted
Heat oven to 375 degrees. Mix baking mix, 2 tablespoons sugar, the margarine and 1 package cream cheese in small bowl until dough forms a ball. Divide into 6 parts. Press each part dough on bottom and up 3/4 inch sides of 6 tart pans, 4 1/4x1 inch or 10 custard cups. Place on cookie sheet. Bake 10-12 minutes or
until light brown; cool on wire rack. Remove tart shells from pans. Beat remaining package cream cheese, 1/4 cup sugar and sour cream until smooth. Spoon into tart shells, spreading over bottoms. Top each with about 1/4 cup fruit. Brush with jelly. Makes 6 servings

CUBAN PORK
[Pork with Cumin]

2 lb Pork cut into 1 inch cubes and defatted
1/4 cup Unbleached Flour
1/2 cup Vegetable Oil [or use cooking spray, and dry sauté]
1/2 cup Onion; Chopped, 1 Medium [or a good handful of dried onion flakes]
2 Bacon; Slices, cut up, optional
1/2 cup Water
2 Tbsp Orange Juice
2 Tbsp Lime Juice [You can sub pineapple juice or one or both of the citrus]
2 Tbsp Chicken Bouillon; (Dry)
2 Tbsp Cumin Seed
1 tsp Oregano Leaves; Dried
1/2 tsp Salt
1/4 tsp Pepper
4 cups Tomatoes; Chopped, 4 Medium (or a 14-oz can of crushed or diced
2 cups Potatoes; Diced
1/2 cup Dairy Sour Cream to pass as garnish after serving

[I also like to add garlic, celery seed and hot peppers to taste]

Coat pork with the flour. Heat oil in 10-inch skillet until hot. Cook and stir pork in oil over medium heat until brown. Remove pork with slotted spoon and drain.

Cook and stir onion and bacon in the same skillet until bacon is crisp. Stir in the pork and the remaining ingredients except the sour cream. Heat to boiling, then reduce heat. Cover and simmer until pork is done, about 45 minutes. Stir in sour cream and heat until hot. Serve over rice, noodles or whatever.

Note: Leftovers make great burrito filling

EGG AND CANADIAN BACON CASSEROLE

1 package crescent rolls
8 slices Canadian bacon
2 cups Swiss cheese, shredded
8 eggs
2/3 cup cream

Spread out crescent rolls on the bottom of a greased 13 x 9 inch baking dish. Place Canadian bacon over crescent rolls, followed by 1 cup of the Swiss cheese. Carefully drop eggs one at a time onto cheese and bacon layer. Be careful not to break yolks. Pour cream over eggs and sprinkle with the remaining cup of cheese. Bake at 400 degrees for 25 minutes. Slice into squares and serve. You will be surprised at how good this recipe turns out. The eggs cook right on top of the bacon and make for a dish that is both delicious and attractive.

FISH CURRY, MALAYSIAN STYLE

3-6 medium red chilies
1 medium chopped onion
4 cloves garlic
3 stems sliced lemon grass (bottom part)
4 cm / 1 1/2 inch sliced fresh ginger
2 teaspoons shrimp paste
1-2 tablespoons cooking oil

1 tablespoon oil
1 tablespoon fish curry powder
1 cup / 250 ml coconut milk
1 cup / 250 ml water
1 tablespoon tamarind (concentrate)
1 tablespoon sweet sauce (kicap manis)
3/4 lb / 350 g firm white fish fillets cut into bite sized pieces
2 chopped ripe tomatoes
1 tablespoon lemon juice

First we have to make the spice paste by putting the chilies, onions, garlic, lemon grass, ginger and shrimp paste in a food processor and roughly chop. Add enough oil to assist the blending and process until a smooth paste is formed. Also use a spatula to regularly scrape down all the sides of the bowl.

Heat the cooking oil in a wok. Add the curry paste above and stir for 3 to 4 minutes over low heat and until it smells fragrant. Add the curry powder and stir for another couple of minutes.

Add the coconut milk, water, tamarind and sweet sauce before bring it to a boil and stirring occasionally. Then reduce the heat and simmer for another 10 minutes.

Add the fish, tomatoes and lemon juice and season to taste with salt and pepper.
Simmer for another 5 minutes or until the fish is just cooked. Serve hot with steamed white rice.
FRESH FRUIT SALAD

2 papayas or mangoes. peeled and sliced
2 navel oranges. peeled and sectioned
1 pink grapefruit, peeled and sectioned
1 pint fresh strawberries or raspberries
2 avocados, peeled, pitted and diced
Lettuce leaves

Dressing:
1/4 cup orange juice
1/4 cup oil
2 Tbsp. vinegar
1/2 tsp. salt
1/4 tsp. dry mustard

Combine fruit and avocados together in a large bowl and toss gently. Combine dressing ingredients in a cruet and shake well. Pour dressing over salad and toss. Serve salad on fresh lettuce leaves. This fruit salad is light, flavorful and very appealing, and not just because of all the peeling you do with the papayas, oranges and grapefruit (sorry about that one). This can be a dessert or served as a side dish with the main course.

FRIED PASTRIES WITH BROWN SUGAR SYRUP
Hojuelas de Harina con Miel de Pilón

For syrup
1/2 lb piloncillo* (unrefined brown sugar; sometimes called panela)
1 1/2 cups water
4 (4- by 1-inch) strips fresh orange zest
1 1/2 (3-inch) cinnamon sticks (preferably Mexican; sometimes called canela*)

For pastries
2 cups all-purpose flour plus additional for kneading
3/4 teaspoon salt
1/2 teaspoon baking powder
3/4 cup hot water
About 6 cups vegetable oil

Special equipment: a deep-fat thermometer
Make syrup:
Combine all syrup ingredients in a 1-quart heavy saucepan and bring to a boil, covered, stirring occasionally until sugar is dissolved. Remove lid and boil until slightly thickened and reduced to about 1 cup, about 15 minutes. Cool syrup, then discard cinnamon sticks and zest.

Make pastries:
Whisk together flour, salt, and baking powder in a bowl. Add hot water, stirring until a soft dough forms. Knead dough on a lightly floured surface until smooth, 3 to 5 minutes, adding more flour as needed to keep dough from sticking. Form dough into a ball and let stand, covered with plastic wrap, 30 minutes.

Cut dough into 12 equal pieces and roll each into a small ball. Roll out each small ball into a roughly 6 1/2- to 7-inch round (about 1/16 inch thick) with a floured rolling pin, lightly dusting dough and pin with flour as necessary to prevent sticking. Arrange rounds in 1 layer on 2 long sheets of wax paper very lightly dusted with flour.

Heat 1 1/2 inches oil in a wide 4-quart heavy pot over moderate heat until it registers 390 to 400°F on thermometer. Brush excess flour from 1 dough round and fry, turning over once, until golden brown, crisp, and puffed in places, about 2 minutes total. Transfer with tongs to paper towels to drain. Fry remaining rounds, 1 at a time, in same manner, returning oil to 390 to 400°F before adding each.

Serve fried pastries drizzled with syrup.

notes:
Syrup can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.
Pastries can be fried 1 day ahead and cooled completely, then kept in an airtight container at room temperature.

*Available at Latino markets, specialty foods shops, some supermarkets,
Makes 6 servings.

FROZEN CAPPUCCINO PIE

8 oz cream cheese, softened
14-oz can sweetened condensed milk
6 Tbsp chocolate syrup
1 Tbsp decaffeinated instant coffee
1 Tbsp water, hot
1 1/2 cup whipped topping
6 oz Ready Crust Hershey's Chocolate Ready Pie Crust

Beat cream cheese with an electric mixer on medium speed until fluffy, about 3 minutes. Add condensed milk and 4 tablespoons of chocolate syrup; beat on low speed until well blended.

In a separate bowl, dissolve coffee powder in hot water; stir into cream cheese mixture. Fold in whipped topping, pour mixture into crust, cover and freeze overnight.

For best results, let pie stand in the refrigerator for about 15 minutes before serving. Then drizzle with remaining 2 tablespoons chocolate syrup before slicing into 10 pieces.

GAZPACHO ANDALUZ

2 generous lbs./1kg very ripe tomatoes, blanched, peeled and chopped
1 yellow onion, chopped
1 clove garlic
1 green bell pepper (capsicum), chopped
1 large cucumber, chopped
4 oz./125g Spanish, French or Italian type bread , crumbled
2 good slurps extra virgin olive oil
1 good slurp red wine vinegar
a generous pinch of cumin seeds
salt and freshly ground black pepper
1 quart/1 litre icy cold water (or ice cubes)

Put some of the tomatoes, and all the other vegetables in the blender or food processor and whiz until liquid. Add the remaining tomatoes and all the rest of the ingredients and liquefy. Store in the refrigerator, covered, until ready to serve. At serving time, mix with the water (or ice cubes if you prefer) and taste. Adjust seasoning if necessary. Serve in large mugs.

Note: Please do not skip the garlic in this recipe, no matter how you feel about garlic. In this case, it really IS necessary, and you can be assured that there will be no garlicky taste in the gazpacho. However, when the garlic is omitted, the gazpacho has a strange and unpleasantly sweet-like taste. We don’t know why it gets that way, but it really is disagreeable and very un-gazpacho-like.

GINGER GREEN BEANS AND MUSHROOMS

8 oz mushrooms, sliced thick
2 tablespoons of butter
2 teaspoons fresh ginger, minced or 1-teaspoon ground
1/4 teaspoon each salt & pepper
8 oz. Fresh green beans
2 tablespoons water

In a good-sized pan (that has a cover) over medium heat, sauté the mushrooms in butter for about 5 minutes. Stir in the ginger and cook for 30 seconds. Season with salt and pepper.

Add the beans and water. Cover and cook until the beans are crisp but tender, about 8 minutes.
GRILLED TILAPIA WITH THYME & RED PEPPER
(Charleston Seafood newsletter)

1 whole Tilapia
2 tsp. fresh thyme
1 tsp. dry red pepper
1 tsp. sesame oil
1 tsp soy sauce
Salt

Vegetables
1 carrot
1 celery stalk
1/2 tsp. bean sprouts
1/2 tsp pea pods
1/2 tsp. chopped leeks
1 tsp. sesame oil
Salt
juice of 1 lemon

Clean the Tilapia and season with the fresh thyme, dry red pepper, oil, soy sauce and the salt. Grill over high heat on both sides until fully cooked, about 4 minutes per side. Julienne the vegetables and quickly sauté in the sesame oil, season with salt and lemon. Serve the fish on sautéed vegetables.

GUMBO, CAJUN/CREOLE COOKING IN SOUTHERN LOUISIANA:

Gumbo is the 'chicken soup' of the South (Southern USA), particularly Southern Louisiana. There are as many ways to make gumbo as there are cooks. Some especially like a gumbo made with a roux, like the recipe above. The word 'gumbo' comes from the African word for 'okra' -- called 'lady fingers' by the East Indians and British, I believe. A great many slaves were brought into the South, and particularly Louisiana, during the early years of the colony, beginning in the 1700's. The slaves were from Africa, the West Indies, and many other places. Many of the fine households were French in origin, and their French cuisine mixed with the ethnic African/Indies/Latin cooks to become 'gumbo', a soup-like dish that was a meal in itself, with the addition of the Southern staple, rice. Okra is often used as part of a gumbo, but to say you are preparing an 'okra gumbo' is redundant. (The addition of okra is almost a 'given' in most gumbo recipes except for those who don't care for it.)

As these French origin Louisiana families became more ingrained into Louisiana culture, they became known as 'Creoles', closely knit families that were very respected and a well-to-do part of the community. Their cuisine is more refined, as we think of French cuisine, more 'fine restaurant style' in the preparation and
presentation of the dishes with fine wines. There is a difference, though. Creole dishes are intensely flavorful, sometimes a bit hot, always a delight to the palate, with more 'gusto' than the original French versions of the recipes.

Also early in Louisiana history, a small band of French-speaking people were turned out of their homes far to the North, in Acadia. They made their way to the Southern part of Louisiana, where they took up residence in the fertile, swampy lands of the Mississippi River delta. They lived on the land as farmers and hunters, and came to be known as 'Cajuns', an abbreviated way of saying 'Acadian'. Cajun cooking is more 'home style' cooking, big on flavor, often on
the hot side, made in large quantities with home-grown produce or game, served family style with lots of love and chatter...and a glass of wine or beer if you were so inclined.

French is still spoken in Acadiana (Southeastern Louisiana). French signs are seen on many businesses, and French surnames are in abundance. For a long period of time, the Cajun people suffered severe discrimination and children were not allowed to speak French in public schools. Many French-speaking children were sent to English-speaking schools with no idea of what was being taught. In
the late 1950s, many people objected to this treatment and French was recognized as one of the area languages. Since that time, the Cajun culture has flourished and become internationally known for its food, music and joy for living. It is an annual tradition that the Acadian French of Louisiana and the French of Europe and Canada celebrate their intertwined heritages every year in a unique
festival of language, music, food and culture.

GUMBO IN A HURRY

Chop 2 medium/large onions into 6-8 pieces
Chop 6-8 ribs of celery into 2-inch pieces (half the amount of onion)
Chop 1 medium large green pepper into 8 pieces (half the amount of celery)

Put vegetables into a food processor and pulse until uniformly chopped, stopping and scraping down sides as needed. Reserve on a piece of waxed paper.

Toss in:
1 large handful of parsley (stems removed)
1 small bunch green onions (cleaned and in 2-inch pieces)
4 cloves garlic (peel removed)
Pulse until very finely chopped.

Quickly brown chicken and sausage in a large, heavy pot. Remove and add chopped onion, celery, green pepper. Cook until it begins to turn translucent and lightly brown. Add parsley, green onion, garlic. Cook a few more minutes. Add pre-prepared roux (2/3 plus cup). (See How to Make a Roux instructions, above.) Heat and mix with vegetables. Add stock and seasonings, then chicken pieces. Cook as above, adding sausage late in the cooking.
JAMAICAN-STYLE JERK SPARERIBS
The spareribs need to marinate overnight, so plan accordingly.

7 pounds pork spareribs, trimmed of excess fat
8 medium scallions, coarsely chopped
8 large garlic cloves, coarsely chopped
3 Scotch bonnet chilies with some of their seeds, coarsely chopped
1 small onion, coarsely chopped
1/3 cup vegetable oil
1/4 cup soy sauce
1 1/2 tablespoons Chinese five-spice powder
1 1/2 tablespoons freshly ground allspice
1 tablespoon fresh lime juice
1 tablespoon kosher salt
2 teaspoons freshly ground pepper

In a large pot of boiling water, cook the spareribs over moderate heat for 25 minutes. Drain and let cool.

In a food processor, combine the chopped scallions with the garlic, chilies, onion, vegetable oil, soy sauce, Chinese five-spice powder, ground allspice, lime juice, salt and pepper and process the mixture to a paste.

Set the spareribs on 2 large rimmed baking sheets and spread the jerk paste all over them. Cover and refrigerate overnight. Bring to room temperature before grilling.

Light a grill. Grill the spareribs over a medium-hot fire, turning them frequently if they are browning too fast, until lightly charred and crisp, about 25 minutes. Transfer the ribs to a cutting board and let rest for 10 minutes. Cut in between the ribs, arrange on a platter and serve.

KEY LIME PIE I
Serves 8 (From Chef to Chef newsletter)

Key Lime Pie’s filling is made up of only three simple ingredients but when properly combined produce a wonderful pungent flavor. Poured into a homemade Graham Cracker crust and voila you have a dessert that is unbelievable.

Let me start out by explaining the difference between Key limes and your everyday supermarket variety, the Persian lime. Key limes come from the Florida Keys, thus their name, and are smaller, more yellow and contain more seeds than the green skinned Persian lime.

The bad news is they're impossible to find fresh at your local supermarkets but the good news is Persian limes work just as well in this recipe. What's important is that you use fresh lime juice versus bottled juice. Quick and easy to prepare, just 30 minutes, this delicious Key Lime Pie recipe is worth trying.

1/2 cup lime juice (3 to 4 limes)
4 teaspoons grated lime zest
4 egg yolks
1 14-ounce can sweetened condensed milk
11 graham crackers, processed to fine crumbs
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

Preheat oven to 325 degrees.

Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes. Beat in milk, then juice and set aside at room temperature till it thickens.

Mix graham cracker crumbs and sugar in another bowl. Add butter and stir with a fork until well blended. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan.

Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.

Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken. Remove from oven and cool to room temperature.

Refrigerate for at least three hours until well chilled.

Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple.

KEY LIME PIE II
Another one

1 9-inch (23 cm) pastry or Graham cracker pie crust
4 eggs, separated
1 can (14 oz, 390 g) sweetened condensed milk
1/3 cup (80 ml) freshly squeezed lime juice
A pinch of salt
A pinch of cream of tartar (tartaric acid)
1/4 cup (60 ml) powdered (confectioner's) sugar

Prebake the pie crust in a 350F (180C) oven until light golden brown. Remove the crust from the oven but leave the oven on. Beat the egg yolks slightly and beat in the condensed milk and the lime juice. Pour into the warm pie crust and bake an additional 10 to 15 minutes, until the filling is slightly firm. Meanwhile, beat the egg whites, salt, and cream of tartar until foamy. Whisk in the sugar and continue whisking until the mixture is shiny and stiff peaks form. Cover the pie with the meringue, making sure the meringue touches the crust all around the edges. Bake until the meringue is lightly browned, 10 to 15 minutes. Cool on a wire rack and refrigerate. Serve chilled. Makes 1 pie to serve 6 to 8.

KOLACKI COOKIES

3 cups flour
1 1/2 butter, softened
1 8oz. package cream cheese, softened

Cut butter and cream cheese into flour. Dough will be soft. Roll out on to floured surface to 1/2 inch thickness. Cut into triangle, drop a teaspoon of filling into the center of each triangle. Fold in the three corners. (Filling can be any kind of jam
or cooked and pureed dried fruit.)

Bake 350 Deg. F. 8-10 minutes. Dust with powdered sugar before serving.

KOLACKI

1 1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp sugar
1 cup butter
1 egg yolk
1 tbsp milk
1/2 tsp vanilla
1 (8 oz.) pkg. cream cheese

Good Holiday cookies. Sift flour, baking powder, and salt. Cream butter, cream cheese, milk and sugar. Add egg yolk, vanilla and flour. Mix and knead into a smooth dough. Roll out 1/8 inch thick and cut in squares. Place on ungreased cookie sheet and fill with preserves or almonds or poppy seed is also good. Pick up opposite corners and press together in the center. Bake in 400 degree oven
for 10 minutes or until slightly brown. Sprinkle with confectioners sugar.

KOLACKY

1/4 lb. butter
1/2 tsp. salt
1 pkg. dry yeast
1/4 tsp. mace
1 tsp. vanilla
1/4 cup sugar
1 3/4 cups lukewarm milk
2 egg yolks
1 whole egg
4 cup flour

Filling: Use apricot, cherry, prune or pineapple.
In a quart bowl put lukewarm milk, sugar and dry yeast; mix well until yeast is dissolved. In a large bowl put melted butter and the eggs, vanilla, mace and salt; alternately add the milk mixture and the flour. Mix until well blended. Let stand in refrigerator for 1 hour.

Roll out dough on well floured board, roll to 1/2" thickness and cut with round cookie cutter, place on well greased pans. Make a dent in center of each kolacky and put about a teaspoon of filling on each. Let rise until double. Then bake at 375 degrees for 10 to 15 minutes. Let cool and sprinkle with powdered sugar.

KOLACKY

2 cakes fresh yeast
1/4 cup lukewarm water
2 cups scalded milk
3/4 cup sugar
2/3 cup melted butter or lard
2 egg yolks
2 tsp. salt
6 cups flour

Dissolve yeast in lukewarm water in large mixing bowl. Mix all ingredients together and beat well. Let rise until light. Make into balls, place on greased pans about an inch apart and let rise until light. Push down centers and fill and bake in 350 degree oven for 12 to 15 minutes. Remove from oven and grease tops. Makes about 5 dozen. Dough may be made into rolls, also.

Prune Filling For Kolacky:

2 cups cooked prunes
1/2 cup sugar
1/2 tsp. grated lemon rind
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. grated orange rind
1 tsp. vanilla
1/8 tsp. Salt
Mix all ingredients together. Add prune juice for desired consistency.

KOLACKY

3 cups milk
3/4 cup sugar
1 cup butter
1 tsp. salt
2 pkgs. dry yeast
3 egg yolks
8 cups flour
1/4 cup lukewarm water

Warm the 3 cups of milk to lukewarm. Add sugar, salt, egg yolks, butter which were melted over hot water in double boiler. Add yeast which was soaking in 1/4 cup warm water. Pour all together and mix well. Add 8 cups flour and knead until elastic or smooth, 8 to 10 minutes.

Let rise about 1 hour or until double in size. Then cut out tablespoon size pieces and roll in ball. Let rise for 30 minutes, then punch hole in center of each ball and put in apricot filling (or any filling that you desire). Let rise for a few more minutes. Bake at 375 degrees for 20-25 minutes or until golden brown. Yield 10-12 dozen.

Apricot Filling:

20 oz. can (2 cans) apricots, drained, peeled, mashed
1 1/2 cups sugar
2 tbsp. sweet cream
1 tsp. cinnamon
Fill in kolacky and sprinkle with 1/2 teaspoon of flour crumbles.

Flour Crumble Topping:

1 cup flour
1/2 cup sugar
1 tbsp. butter
Mix until it forms little crumbles.

KOLATKI

1 lb butter
1 lb cream cheese
4 egg yolks
1 lemon, zest of
1 cup sugar
6 cups flour
apricot filling or canned poppy seed filling or prune filling
1 egg white
confectioners' sugar (optional)

Preheat oven to 350 degrees.

Cream together butter, cream cheese, sugar, egg yolks and lemon zest. Stir in flour, creating stiff dough. Mold dough into hamburger-size patties and refrigerate for at least 8 hours.

Roll patty out 1/8-1/4 inch thick, preferably on chilled marble or glass cutting board.
Cut dough into 2 1/2 inch squares. Place squares on cookie sheet (ungreased is OK). In each square, dab about 1/3 teaspoon filling.

Fold one corner halfway over filling so that it points to opposite corner. With pastry brush, dab egg white onto folded corner. Fold opposite corner onto folded corner.
Press lightly to fix with egg white.

Optional: Brush egg white over top of cookie and dust with confectioners' sugar.

Bake cookies for 15-20 minutes or until edges are slightly brown.

LEMON POTATOES

2 lbs (900 g) small potatoes with the skins on
3 Tbsp (45 ml) olive oil
The zest and juice of 1 lemon
1 Tbsp (15 ml) chopped fresh oregano, or 1 tsp (5 ml) dried
Salt and freshly ground pepper to taste

Boil the potatoes in salted water until tender, 20 to 40 minutes, depending on size. Drain the potatoes and return them to the pot. Add the olive oil and place the pot over the lowest heat possible, shaking the pot occasionally until all the water has evaporated. Add the remaining ingredients and toss gently. Serves 4 to 6.

LEMON TORTE

1 package (18 and 3/4-oz.) yellow cake mix
3 eggs
1/3 cup butter, softened
1/2 cup water
1/4 cup lemon juice

Filling:
1 can 14-oz. sweetened condensed milk
1/2 cup lemon juice
2 cups whipped cream

Combine cake mix, eggs, butter, water and lemon juice and beat well. Place in 2 greased 8-inch cake pans. Bake for 25 minutes at 375 degrees. Allow cake to cool. Meanwhile, combine filling ingredients and mix well. When cake is completely cooled, slice each one in half lengthwise. Place filling in between each layer of cake to create a torte. Slice and serve.

LIPTON’S ONION SOUP CLONE

3/4 cup dry minced onion
1/3 cup beef bouillon powder (not the cubes or granules)
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar

Combine all ingredients. Store in tight-fitting container. Use sprinkled over chicken or beef or to make dip. About 5 Tbsp of mix are equal to 1 package
(1.25 oz). To make onion dip, mix 5 Tbsp mix with 8 oz of cream cheese and
8 oz of sour cream. Alternatively, use 16 oz cream cheese or 1 pint of sour cream.

LOBSTER OMELET

3/4 cup boiled lobster meat, shredded
1/4 cup bamboo shoots, sliced thin
1/4 cup water chestnuts, sliced thin
3 scallions, chopped fine
1/4 cup canned mushrooms, sliced thin
1 teaspoon salt
1/4 teaspoon white pepper
6 eggs
1/2 cup peanut oil
1/2 cup water
2 tablespoons corn starch
1 tablespoon soy sauce

Mix lobster meat, bamboo shoots, water chestnuts, scallions, mushrooms and white pepper together. Beat 6 eggs well. Mix eggs thoroughly into lobster and vegetable mixture.

In a heavy skillet, heat peanut oil. When oil is quite hot, fill ladle with lobster and vegetable-egg mixture and pour into oil. Flatten it into a cake about 6 or 7 inches
across.

When it is slightly brown on the bottom, flip and brown the other side. Remove and keep warm. Repeat this procedure 3 times, or until all the mixture has been used.
In a saucepan, mix cornstarch with a small amount of water to make a smooth paste. Gradually add the remainder of the water and soy sauce. Stir over medium heat until sauce thickens. Pour a ribbon of sauce down the center of each foo
yung pattie and serve hot.

LOVELY ADDICTIVE WINGS
These are a bit messy and time-consuming to make, but they’re worth every minute. They’ll impress the heck out of your friends, too, and you’ll wish you'd made more of them. They also taste great the next day.

4 pounds chicken wings
1 cup grated Parmesan cheese
2 tablespoons dried parsley
1 tablespoon dried oregano
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter

Preheat the oven to 350°F.

Cut the wings into drumsticks, saving the pointy tips. ( Not sure what to do with those wingtips? Freeze them for soup—they make great broth).

Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl.

Line a shallow baking pan with foil. (Do not omit this step, or you'll still be scrubbing the pan a week later.)

Melt the butter in a shallow bowl or pan.

Dip each drumstick in butter, roll in the cheese and seasoning mixture, and arrange in the foil-lined pan.

Bake for 1 hour, and kick yourself for not having made a double recipe!

Yield: About 50 pieces, each with only a trace of carbohydrates, a trace of fiber, and 4 grams of protein.

MARJOLAINE

6 egg whites
2 cups hazelnuts (filberts)
2 tablespoons all-purpose flour
1 cup sugar
Mocha Ganache (see recipe below)
Stand-up designs (see below) (optional)
Chocolate-dipped hazelnuts (optional)

Let egg whites stand at room temperature in a large bowl for 30 minutes. Grease three 8 x 1-1/2-inch round baking pans. Line bottoms with waxed paper; grease paper.

Place half of the hazelnuts in a blender container or food processor bowl. Cover and blend or process until very fine but not oily. Repeat with remaining nuts. Combine 2 cups of the ground hazelnuts and the flour in a medium bowl. Set aside. Reserve remaining ground hazelnuts for garnishing cake.

Beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 8 minutes or until very stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold hazelnut mixture into egg white mixture. Spread mixture evenly in the prepared pans.

Bake in a 300 degree F oven for 40 to 45 minutes or until very lightly browned and just set when lightly touched. Cool cakes in pans on wire racks for 10 minutes. Carefully loosen sides of cakes from pans. Remove cakes from pans. Peel off waxed paper and cool cakes completely on racks.

To assemble torte, place one cake on a large serving plate. Spread half of the Mocha Ganache on top to within 1/4 inch of edge. Chill in the freezer for 5 minutes. Spread 1/2 cup of Buttercream on top of Mocha Ganache. Top with second cake. Spread with remaining Mocha Ganache. Top with remaining cake. Spread remaining Buttercream on sides and top of torte.
Press remaining ground hazelnuts gently into Buttercream on sides of torte. Lightly cover and refrigerate for 4 to 24 hours. Before serving, let stand at room temperature about 10 minutes. Garnish with stand-up designs and chocolate-dipped hazelnuts, if desired. Makes 20 servings.

Mocha Ganache: Combine 8 ounces coarsely chopped semisweet or bitter-sweet chocolate, 1 cup whipping cream, 3 tablespoons unsalted butter (no
substitutes), and 2 teaspoons instant espresso coffee powder or coffee granules in a medium saucepan. Heat and stir over low heat until chocolate is melted. Remove from heat. Place saucepan in a bowl of ice water. Using a rubber spatula, stir constantly for 6 to 8 minutes or until mixture thickens to spreading consistency.

Buttercream: Combine 2/3 cup sugar and 3 tablespoons water in a heavy
saucepan. Bring to boiling. Remove from heat. Gradually stir about half of the sugar mixture into 4 slightly beaten egg yolks. Return all egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. Add 1 tablespoon coffee or chocolate liqueur or water. Stir in 1 teaspoon vanilla. Cool to room temperature. Beat 1 cup unsalted butter (no substitutes) in a large mixing bowl with an electric mixer on high speed until fluffy. Add cooled sugar mixture, beating until combined. If necessary, chill until mixture is of spreading consistency.

Stand-Up Designs: Melt chocolate with shortening. Spoon melted chocolate
into a small heavy plastic bag; snip one corner off bag. Pipe melted chocolate in a design onto a baking sheet lined with waxed paper. Let stand until firm. Peel away waxed paper. Use at once or place a single layer on paper towels in a storage container. Cover; store at room temperature or chill.

PEACH COBBLER

2 cups peeled and sliced fresh local (if available) peaches
1 cup sugar
1/4 lb. butter
2 tablespoons baking powder
cinnamon or nutmeg
1 cup flour
1/2 teaspoon salt
3/4 cup sugar
3/4 cup milk

Pour 1 cup of sugar over peaches and let stand. Melt butter in baking dish and let cool. Mix together in a separate bowl flour, salt, 3/4 cup sugar, milk and baking powder.

Add cinnamon or nutmeg to taste. Spoon this batter carefully into buttered dish. Mix the fruit and sugar and put on top of batter. Do not stir.

Bake 45 minutes to 1 hr. at 370 degrees.

PEACH PIE

1 9-inch double pie shell
7 cups fresh peaches, peeled, pitted and sliced
1/2 cup sugar
1/3 cup brown sugar
1/4 cup butter
1 tsp. ground cinnamon
Pinch of nutmeg
Pinch of salt
1/4 cup heavy cream
1 egg

Place peaches in a bowl and toss with sugars and spices, pour cream in and stir. Place mixture along the bottom of the pie shell. Place remaining pie shell on top and flute the edges. Cut several slits in the top to vent. Brush an egg white on the top and place in the oven at 450 degrees for 10 minutes. Reduce heat to 375 and cook for 40 - 45 minutes. Serve warm with vanilla ice cream.

PICANTE SAUCE

1 lb. hot peppers (about 14) adjust to taste
6 lb. tomatoes
3 large onions
1/2 cup sugar
1 1/2 cups vinegar
2 tbsp. pickling salt

Grind peppers, tomatoes & onions, add sugar vinegar and salt. Cook about 2
hours or until as thick as desired., Pour into sterilized jars and seal. Makes 6 or 7 pints. Note: You can take seeds out of peppers because it will make it too hot.

POACHED EGGS WITH CHUNKY CAJUN SAUCE

1 tablespoon cooking oil
1/2 cup chopped celery (about 2 oz.)
1/2 cup chopped green pepper (about 2 1/2 oz.)
1/2 cup chopped onion (about 2 1/2 oz.)
1 jar (16 oz.) bottled salsa (2 cups)
1 to 2 dashes hot pepper sauce, optional
Water
6 eggs
6 (1/2-inch thick) slices French or Italian bread (about 2 oz.)

In medium saucepan over medium heat, heat oil until hot enough to sizzle a drop of water. Add celery, pepper and onion. Cook, stirring occasionally, until vegetables are tender, about 3 to 5 minutes. Stir in salsa. Cook and stir until mixture bubbles at edges. Stir in hot pepper sauce, if desired. Remove pan from heat. Cover and keep warm.

Meanwhile, in large saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water's surface, slip eggs, 1 by 1, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired. Place 2 slices of the bread on each plate. Top each slice with 1
poached egg. Spoon about 3/4 cup reserved sauce around or over eggs. Yield: 6 servings.
PORK LOIN CHOPS WITH PLUM JAM SAUCE
served with Couscous and Fresh String Beans
You can serve this sauce with whole pork loin, pork loin chops, pork chops and if you have any leftover sauce, try it on grilled chicken. Serves 4

4 pork loin chops with or without bone
Salt & pepper
For making sauce:
1 Tablespoon of butter
1 shallot, chopped
1/4 cup orange juice
8 oz of chicken glace (reduced chicken stock)
3 Tablespoons Plum Jam
1 plum, pitted and chopped
Ground pepper, to taste

To make a classic Glace takes hours but for this recipe you can use four cups of chicken stock and reduce it to 1 cup for a good substitute. If the sauce isn't thick enough, consider adding a roux of flour and butter to it.

How to prepare:
Grill the pork chops to your liking.

To make the sauce:
Sauté the shallot in butter until translucent. Deglaze the pan with the orange juice and reduce down to an essence.

Add the chicken glace, plum jam and plum. Reduce the sauce until it is thick enough to coat a spoon. Season with freshly ground pepper to taste.

RAISIN OATMEAL COOKIES

6 tablespoons margarine, softened
1/4 cup fat-free sour cream
1 egg
1 teaspoon vanilla
1 cup packed light brown sugar
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup raisins for baking

Mix margarine, sour cream, egg, and vanilla in large bowl; bean in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.

Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.

SALSA

10 pounds tomatoes -- chopped and peeled and drained
2 green bell peppers -- chopped
4 banana peppers -- chopped
5 hot peppers (jalapenos or any) -- chopped
4 chopped onions
2 heads garlic -- chopped
3 tablespoons salt
2 tablespoons sugar

Combine all ingredients in a large kettle and simmer for 25 minutes or until desired consistency. Pack in pint jars and hot water bath process for 15 minutes.

SHRIMP AND BROCCOLI STIR-FRY

1 pound large shrimp, shelled and deveined
2 Tbsp. peanut oil
2 cups partially steamed fresh broccoli cut into bite-sized pieces
1 tsp. sugar
1 tsp. fresh ginger, grated
1 Tbsp. dry sherry
1 tsp. sesame oil
Salt and pepper to taste
1 Tbsp. cornstarch
1/4 cup water

Heat peanut oil in a wok or skillet and sauté shrimp until pink. Add broccoli, sugar, ginger, sherry, sesame oil and salt and pepper and sauté for several minutes. Combine water and cornstarch and add to mixture and cook until mixture starts to thicken. Serve over hot rice or noodles.

SHRIMP PATE

3/4 cup ketchup
1 Tbsp. horseradish sauce
1 - 8 oz. package cream cheese, softened
1 Tbsp. hot sauce
1 clove garlic, minced
1 Tbsp. Worcestershire sauce
3/4 pound cooked shrimp, peeled and deveined
1/2 pound grated mozzarella cheese
1 large fresh tomato, seeded and chopped

In a small bowl, combine ketchup and horseradish sauce and set aside. Mix cream cheese, Worcestershire sauce, hot sauce and garlic. Spread cream cheese mixture over bottom of 8 to 10 inch square container. Spread ketchup and horseradish sauce over cream cheese mixture then add shrimp. Top with grated cheese and tomato. Serve with crackers. The ketchup and horseradish combine for a home-made cocktail sauce. You can adjust the ratio of the two ingredients to suit your personal taste. More horseradish is going to make a very spicy sauce that we actually prefer. To be safe, start with just a little horseradish and then add more until you get to your desired level of heat.

SLOW COOKER FRENCH CHICKEN STEW

1/2 cup dry navy beans, soaked overnight and drained
2 cup water
4-6 chicken breasts, skinned, boned, and cut into chunks
1 (16 oz.) can low sodium tomatoes
1/2 cup thinly sliced celery
1/2 cup diced carrot
1/2 cup chopped onion
1/8 tsp. garlic powder
1 crushed bay leaf
1/2 tsp. crushed dry basil
1/8 tsp. powdered sage
1/4 tsp. paprika
1/2 tsp. crushed, dried oregano
1 tsp. instant chicken or beef bouillon (low sodium)

Place beans, 2 cups of water, and other ingredients in crock pot; cover and cook on low for 8-10 hours. Discard bay leaf before serving. Yield: 4 to 6 servings.

SOPA DE FIDEO

2 Tbsp. shortening
1/2 lb. Vermicelli (broken into small pieces)
1 lb ground beef
1 Tbsp. salt
1 tsp. pepper
2 cups. onion, thinly sliced
2 cups. celery, thinly sliced
1 1/2 cups. whole kernel corn, drained
1 tsp. chili powder
1 (16 oz.) can tomatoes
1 cup. water
8 oz. pkg. process American cheese slices

Preheat electric skillet to 300°. Melt shortening. Sauté' Vermicelli until lightly browned, stirring occasionally. Add beef and cook, stirring until meat loses its red color. Layer in next 7 ingredients. Add water. Set electric skillet at 200- 225°, or high enough for it to simmer. Simmer, covered, for 25 minutes, gently stirring half way through. Place cheese slices on top of mixture. Cover and cook 5 minutes or until cheese is melted. (Can use spaghetti in place of Vermicelli)

SOURDOUGH AMBROSIA BREAD PUDDING

5 cups sourdough bread cubes
3 cups skim or low-fat milk
4 eggs
2 egg yolks
1 cup sugar
1 tablespoon vanilla
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
2 cans (8 oz. each) pineapple tidbits in juice, drained
1/3 cup raisins
1/2 cup shredded coconut
1/2 cup chopped toasted almonds*
Cream or milk, optional

Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, vanilla, orange peel, and cinnamon. Pour over bread cubes. Stir in remaining ingredients.

Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with cream or milk if desired. 8 servings.

*To toast almonds, place nuts single layer on baking sheet. Bake in preheated 350°F oven, stirring occasionally, for 10 to 15 minutes. (For a puffier pudding, refrigerate several hours or overnight before baking.)

STIR-FRIED ORANGE BEEF

1 1/2 lbs (675 g) flank or sirloin steak
The zest and juice of 1 large orange
1 tsp (5 ml) plus 1 Tbsp (15 ml) peanut oil
2-4 cloves garlic, finely chopped
1/4 tsp (1 ml) crushed red pepper flakes, or to taste
1 Tbsp (15 ml) soy sauce

Cut the beef into the thinnest slices possible - this is easier if the beef is slightly frozen. Cut the slices of beef into bite-size pieces and combine in a bowl with the orange zest and 1 teaspoon (5 ml) peanut oil. Refrigerate for 1 to 4 hours. Heat the remaining oil in a large heavy skillet or wok and sauté the garlic for about 10 seconds before adding the beef mixture. Add the hot pepper flakes and stir constantly until the meat loses its redness, 2 to 3 minutes. Add the soy sauce and about 2 tablespoons (30 ml) of the reserved orange juice. Serve immediately. Serves 4 to 6.

STRAWBERRY SORBET

1-quart full-flavored strawberries
1/2 cup frozen apple juice concentrate
2 tablespoons lemon juice

Purée all ingredients in a food processor, pour into a bowl, cover and freeze for 3 or 4 hours.

Remove the bowl from the freezer about every 45 minutes and purée again for a smooth consistency. Let the sorbet sit out at room temperature for 15 minutes or so before serving.

SUGAR CREAM PIE
(Ivy House B&B, Fortville, IN)

1-cup sugar
1/4 cup plus 2 Tbsp. cornstarch
2 1/4 cup milk
1 stick real butter
Pinch of salt
1 tsp. real vanilla

In heavy saucepan on low heat, stir together sugar, cornstarch, milk, butter and salt. Cook stirring constantly until thick. Stir in vanilla and pour into baked pie shell. Sprinkle with nutmeg. Let cool at least 2 hours.

SWISS CHOCOLATE COOKIES

1 pkg. Swiss chocolate cake mix (2 layer)
1/2 cup shortening
1/2 cup butter or margarine; softened
2 eggs
2 tablespoons water
3 cups crispy rice cereal, divided

Combine cake mix, 1/2 cup shortening, butter, eggs and water in large bowl. Beat at low speed with electric mixer for 2 minutes. Fold in 1 cup cereal. Refrigerate one hour. Crush remaining 2 cups cereal into coarse crumbs.

Preheat oven to 350. Grease cookie sheets. Shape dough into l inch balls. Roll in crushed cereal. Place on cookie sheets approx. 1 inch apart.

Bake 11 to l3 minutes. Cool 1 minute on cookie sheet. Remove to wire racks.
Makes approx. 4 doz. cookies

TORTILLA SOUP WITH SHREDDED CHICKEN
Serves 8

Have all the ingredients in place and ready to go before you start. (mis en place)

10 tablespoons Canola oil
5 10" to12" corn tortillas
1 onion, diced
6 garlic cloves, minced
1 small bunch of cilantro, stems removed and chopped
2 - 14.5 oz. cans of diced tomatoes
8 cups chicken stock
14 ounces of canned or frozen corn
3/4 - 1 1/2 Tablespoons ground cumin
1/2 - 1 Tablespoon chili powder
4 bay leaves
4 boneless, skinless chicken breast halves
1/2 teaspoon cayenne pepper
juice from 1 lime

You can make this all in one large soup pot, or fry the tortilla strips in one and make the soup in another.

Cut up 2 of the tortillas into strips and fry them in 3 tablespoons of Canola oil.

You want them to be a golden brown but be careful not to burn them. Remove from pot and transfer to some paper towels to drain.

Season with a little salt. Heat the remaining oil over medium high heat and sauté the onions for a couple of minutes. Then add garlic and sauté for another minute or two.

Tear the remaining 3 corn tortillas into bite size pieces and add to the pot.

Add the cilantro, stir, and cook for a minute more. Add the canned tomatoes with their juice and bring soup to a boil.
Add the chicken stock, cumin, chili powder, and bay leaves and bring back to a boil.

Reduce heat to a simmer, add the corn, whole chicken breasts, and cayenne. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout.

Remove the chicken breasts and put aside to cool. Turn off the soup at this point.

Once the chicken breasts are cool, shred them with your hands and return to the pot. Add your lime juice and taste for spiciness.

If you like it hotter, add more of the spices. Reheat, and serve with the fried tortilla strips..

A neighbor served this soup with the fried tortillas, freshly diced avocado, grated cheddar cheese and sour cream. The sour cream really helped mellow out some of the spices and gave the soup a wonderful creamy appearance. This soup is a meal. It's great for a party or a dinner, and the leftovers are perfect for the baby sitter if you decide to go out later in the week.

TURNIP GRATIN

1-1/2 pounds round spring turnips, peeled and cut into thin rounds
Sea salt
Freshly ground black pepper
4 ounces cow's-milk cheese, such as Cantal or Cheddar, coarsely grated
1-1/2 cups whole milk
1/2 teaspoon fresh thyme leaves

Preheat the oven to 400 degrees F.

Butter a 2-quart gratin dish, and in it layer half the turnips. Season well with sea salt and black pepper, and then layer half the cheese. Season that layer. Repeat with the remaining turnips and the remaining cheese, seasoning well after each layer. Add milk just to cover. Sprinkle with the thyme and more sea salt and pepper. Place the dish in the center of the oven and bake until the turnips are soft and have absorbed most of the milk, 1 to 1-1/4 hours. Serve immediately.

WATERMELON PIE

1- 9" prepared graham cracker pie crust
1- 12 oz. container of frozen whipped topping - thawed
1/4 Cup boiling water
1 pkg. Watermelon Jell-o (yes they make it now)
2 Cups diced watermelon - pieces about the size of the end of your little finger

in a medium sized bowl place the thawed topping - in a small bowl pour the boiling water - add the pkg. of Jell-o and stir until dissolved. Fold the Jell-o into the topping. When these 2 ingredients are well incorporated add the diced watermelon (pour off the small amount of juice that will be in the bowl) turn into the pie shell - cover and refrigerate for a minimum of 2 hours. For presentation you can slice a
1 1/2 inch triangle of watermelon and rind and placed it in the middle of the pie.

ZUCCHINI AND TOMATO STIR-FRY

6 small zucchini squash, sliced
1 small onion, diced
1/4 cup olive oil
1 Tbsp. lemon juice
1 Tbsp. fresh basil, chopped or 1 tsp. dried
2 fresh tomatoes, chopped
Salt and pepper to taste
1/4 cup Parmesan cheese, grated

Heat olive oil in a skillet and sauté zucchini and onion until crisp-tender. Stir in lemon juice, basil, tomatoes and salt and pepper. Continue cooking for about a minute. Sprinkle with cheese and serve. This veggie dish is the perfect accompaniment for the Chicken Divan shown above.

ZUCCHINI PANCAKES

2 cups coarsely shredded, unpeeled zucchini
1/4 cup shredded onion
1 egg beaten
2/3 cup pancake mix or Jiffy Mix type
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup milk

Mix all ingredients together and drop by tablespoons onto an oiled hot griddle. Cook over slow heat until brown on both sides. Serve at once. Serves 4
You can add in some grated Parmesan and you can serve with sour cream.






 

 

 

 

 

 

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