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

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Recipes from Spike & Jamie

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Contents Disk 421

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).


ANTIPASTO PLATTER
APPLE BRAN MUFFINS
APPLE BREAD
APPLE FRITTERS WITH APPLE-HONEY DIPPING SAUCE
APPLE KUCHEN
APPLE OATS CASSEROLE BARS
ARTICHOKES WITH EGG-LEMON SAUCE
ASPARAGUS CASSEROLE
ASPARAGUS WITH BACON
AVOCADO SOUP
BREAD PUDDING WITH WHISKEY SAUCE
BRINED ROAST TURKEY
CALIFORNIAN PORK SAUCE FOR PASTA
CARROT CAKE
CHARLESTON CRAB BUTTER
CHICKEN ASPARAGUS CASSEROLE
CHICKEN FILO PIE
CHOCOLATE PIE
CINNAMON CUSTARD SWIRL BREAD
CINNAMON SWIRL COFFEE CAKE
COFFEE WALNUTS
CROCK POT BEEF ONION DINNER
CROCK POT CHICKEN CACCIATORE
CROCK POT ITALIAN MEATLOAF
CROCK POT MEATLOAF
CROCK POT PORK CHOPS
EGGS MEXICANA
FEATHERWEIGHT WHOLE WHEAT PANCAKES
FILLET STEAK WITH PORTOBELLO
FRENCH BREAD
GAME RECIPES
GERMAN APPLE PUFF PANCAKE
GLAZED CHICKEN AND GRAPES
GLAZED CHICKEN WITH FRUIT & SWEET POTATOES
GOLDEN POTATO SOUP
GREEK BEAN SOUP
GREEN SALSA
HERB-ROASTED MEDITERRANEAN VEGETABLES
HONEY BAKED HAM
IMPOSSIBLE GARDEN PIE
INDIAN FRIED FISH
LEMON RICE
LOBSTER POT PIE
LOBSTER PRIMAVERA
MADRAS CHICKEN
MEXICAN HAMBURGER AND RICE
MOROCCAN LAMB WITH TOMATO & COUSCOUS
ORANGE-SPINACH SALAD
PARSNIP CREAM SOUP
PASTA WITH ZUCCHINI, ALMONDS AND HERBS
PINEAPPLE-MACADAMIA NUT PIE
PUMPKIN GINGER MUFFINS
ROAST GOOSE WITH STUFFING AND DRESSING
ROAST-TOMATO SOUP W/ PARMESAN WAFERS
ROSTI
ROTKOHL
SCHNITZEL PANIERT
SEA-AND-SHORE KABOBS
SHRIMP SCAMPI
SPICED LAMB SHANKS
SPICED LAYER CAKE
SPICED RICE
STREUSEL PIE
SWEET POTATO INFORMATION
TOMATO AND CUCUMBER SALAD
TOMATO JAM
TOMATO MARMALADE
WHOLE WHEAT BUTTERMILK PANCAKES
ZUCCHINI BREAD
ZUCCHINI SCONES



ANTIPASTO PLATTER

1/2 lb. Genoa salami, sliced paper thin
1/2 lb. imported Italian bologna, sliced paper thin
1/2 lb. prosciutto, sliced paper thin
1/2 lb. sliced smoked provolone cheese, sliced paper thin
1/2 lb. marinated mozzarella
4 hard-boiled eggs, halved
1/4 lb. green olives
1/4 lb. black olives
1/2 lb. marinated artichoke hearts
1/4 lb. marinated onions
1/4 lb. marinated celery
1/2 lb. tomato wedges or cherry tomatoes
1 small can anchovies
1 small jar large capers
1/2 head romaine lettuce, shredded
Italian vinaigrette

For the vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 clove garlic, mashed to a paste
2 sprigs fresh oregano, leaves stripped and minced
several leaves basil, chopped
several sprigs flat-leaf parsley, chopped
a few leaves fresh rosemary, finely minced
1 Tbsp freshly grated Locatelli or Parmigiano Reggiano
salt and freshly ground black pepper

Shake together the vinaigrette ingredients until thoroughly blended. Toss the lettuce with about a third of the vinaigrette and place the it on a large platter. Roll up the cold meats and provolone and arrange around the platter. Arrange the mozzarella and egg halves around the platter. Arrange the vegetables. Drizzle with more vinaigrette. Top with anchovies and sprinkle all over with capers.
Serve immediately. Serves 4-6.

APPLE BRAN MUFFINS

1 cup all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (1 medium) peeled, finely chopped tart apple
3/4 cup water
1/2 cup Instant Nonfat Dry Milk
1/4 cup vegetable oil

1 large egg
2 cups bran flake cereal

Preheat oven to 400° F. Grease or paper-line 12 muffin cups.

Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in medium bowl. Mix apple, water, dry milk, vegetable oil and egg in small bowl; add to flour mixture and stir until moistened. Stir in cereal. Spoon into prepared muffin cups, filling 2/3 full.

Bake for 12 to 15 minutes or until wooden pick inserted in center comes out clean. Remove to wire rack; cool slightly. Serve warm. Yield Size: 12 muffins

APPLE BREAD

1/2 cup butter or margarine
1 cup sugar
2 eggs
1 teaspoon maple flavoring
1 cup coarsely shredded, unpeeled apples, packed
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup walnut, chopped

Put butter, sugar and 1 egg in a bowl. Beat until smooth. Add second egg and beat well. stir in maple flavoring. Shred apple and then stir in. Mix flour, baking powder, salt , soda and nuts together and then pour into batter. stir only to till moistened. Scrape the batter into a 9 x 5 x 3 greased loaf pan and bake in a
350 F oven for 50 to 60 minutes and cool on a rack for 10 minutes, before removing it. Cool on rack completely. Drizzle a small amount of a vanilla glaze on the top. this bread is moist and nice.

APPLE FRITTERS WITH APPLE-HONEY DIPPING SAUCE
Apple-picking at a local orchard is one of our favorite Fall pleasures, and this mouth-watering recipe is the perfect way to feature the fruits of our orchard expeditions. Although they were originally intended as breakfast treats or a side dish for meat-eaters, apple fritters make a great not-too-sweet finish to an early Autumn meal. Honey-sweetened dipping sauce makes a fun accompaniment. Serves 15 fritters

2/3 cup all-purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup plain yogurt
2 eggs, separated
1 Tbsp unsalted butter, melted
2 Tbsp sugar
2 cups apples, such as Granny Smith or Gala, peeled, cored, and grated Vegetable oil for frying, such as canola
12 cup honey
Preheat the oven to the lowest possible setting (no more than 250 degrees F) and line a baking sheet with paper towels. Mix together the flour, baking powder, cinnamon, ginger, and salt. In a separate bowl, whisk together the yogurt, egg yolks, melted butter, and sugar. Add the flour mixture and stir well. Let sit for at least 30 minutes or up to 1 hour. Squeeze the grated apples completely dry, reserving the juice. Whip the egg whites until they form soft, moist peaks. Add the apples to the yogurt and flour mixture. Fold in the whipped egg whites very slowly and gently.

In a heavy skillet, heat about 1/8-inch of oil over medium heat. Drop the batter by heaping tablespoons into the oil, spreading it gently into an oval shape about
2 1/2 to 3 inches long. Avoid pressing or flattening the fritter with a fork. Cook for 2 1/2 to 3 minutes on the first side. Turn and cook for 2 minutes on the other side. The fritters should be quite dark. Place them on the baking sheet and keep warm in the oven. Heat any additional oil used for each batch before frying.

While the fritters are frying, reduce the reserved apple juice by cooking in a small, heavy saucepan over high heat until one-quarter of the liquid remains. Skim off any foam. Add the honey and bring to a boil for 3 minutes.

Serve the fritters with the apple-honey dipping sauce on the side.

APPLE KUCHEN

Dough:
1 1/2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 cup soft shortening
1/2 cup milk
1 unbeaten egg
1 tsp. vanilla extract

Apple topping:
4 medium apples
2 tablespoons soft butter
1/2 cup brown sugar
1 tsp. cinnamon
2 tablespoons flour

Place all of the dough ingredients in a large bowl and beat until well blended. (low speed for about a minute-then 2 minutes on medium). Turn dough into a 9x13 baking pan. Peel and core the apples, then slice into 1/4 inch slivers. Sprinkle the dough with these. Combine the other topping ingredients until you have a crumb mixture. Sprinkle over the apples and bake in a 375 degree oven for 35-45 minutes until golden brown. Serve with whipped cream or ice cream if desired.

APPLE OATS CASSEROLE BARS

2 cups rolled oats
1 cup raisins or chopped dates
1 or more cups unsweetened coconut (optional)
2 small apples, grated or 1 jar of applesauce
2 or more cups soy or nut milk
1/2 cup slivered almonds
Optional seasonings such as cinnamon or apple pie spices

Measurements may vary depending on size of casserole dish.

In an 8" x 8" baking dish, sprinkle 1/3 of the oats on the bottom of dish.

Next, layer 1/2 of the raisins, 1/2 of the coconut, another 1/3 of the oats, and all of the apples (or applesauce), and top with spices. Pour on 1/2 of the milk. Continue by adding the rest of the raisins, oats and coconut, and spices. Top with the almonds and sprinkle with cinnamon. Pour on the rest of the milk. Bake at 350 degrees F. for 30 minutes.

ARTICHOKES WITH EGG-LEMON SAUCE
(Aginares me Avgolemono)

For the artichokes:
4-6 globe artichokes
Juice of 1 lemon

For the sauce:
1 1/2 cups chicken or vegetable stock
1 Tbsp cornstarch (cornflour) mixed with
2 Tbsp cold water
3 eggs
Juice of 1 lemon
Salt and freshly ground pepper to taste

Cut off the artichoke stems close to the base. Cut about 1 inch off the top and trim the remaining leaf ends with scissors. Place n a large pot and cover with salted water, add the lemon juice, and bring to a boil. Reduce the heat and simmer covered for 45 to 60 minutes, until the bottom leaves come away easily. Remove the artichokes from the water and drain upside down. Transfer to serving plates and keep warm. Meanwhile, bring the stock to a boil in a small
pot over high heat. Stir in the cornstarch mixture and stir until thickened. Let boil for 1 minute. Beat the eggs until they are light and fluffy. Add the lemon juice gradually, beating constantly. Add the boiling stock gradually, beating constantly. Transfer the sauce to the pan and heat for 1 to 2 minutes, beating constantly - do not boil. Season with salt and pepper and spoon over the artichokes. Serves 4 to 6.

ASPARAGUS CASSEROLE

1 to 2 lbs. asparagus - cleaned and cut into about 2" pieces
1 tall can evaporated milk
3 Tbsp flour
3 Tbsp butter or margarine
1 cup grated mozzarella, Swiss or cheddar cheese
1 cup buttered crumbs

Steam asparagus (or cook in your usual fashion) for 3-4 minutes in microwave. While asparagus is cooking, melt butter over low heat and quickly stir in flour. Slowly add evaporated milk, stirring constantly. When mixture begins to come to a boil, add grated cheese and stir until melted. Drain cooked asparagus and place in ovenproof casserole. Pour cheese sauce over asparagus. Top with buttered bread crumbs and broil just long enough to brown breadcrumbs

ASPARAGUS WITH BACON

1 to 2 lbs. asparagus - cleaned and cut into about 2" pieces
1/2 chopped onion
6 strips of bacon-cut-up
2-hard boiled eggs
1 tbsp. olive oil

Cook the bacon until crisp, drain on paper towels set aside. Pour excess grease out of pan, add onion to pan and cook until soft. In another pan, add asparagus to boiling water (with a little bit of salt added) cook for 5 to 8 minutes (do not overcook). OR steam in microwave for 3-4 minutes or until desired softness is reached. Drain asparagus, add onion and bacon and olive oil. Stir well and put in serving dish, then garnish with sliced egg on top.

AVOCADO SOUP

4 ripe avocados
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 Tbsp. lime juice
1/4 cup sherry
3 cups chicken broth
1 and 1/2 cups heavy cream
Salt and pepper to taste
Fresh parsley sprigs

Combine avocados jalapeno pepper; lime juice, sherry, and chicken broth in a blender and puree. Stir in cream and sprinkle with salt and pepper. Chill until ready to serve. Garnish with fresh parsley. This dish is a little rich but very good.

BREAD PUDDING WITH WHISKEY SAUCE
(Cumberland House B&B, Burkesville, KY)

Custard Mix
8 large eggs
2 cups granulated sugar
1 tsp salt
5-1/2 cups milk
1 tsp vanilla

Blend eggs, salt and sugar lightly with wire whisk. Add vanilla and milk. Blend and strain. Set aside.

Pudding
1/2 lb stale French bread
4 oz melted butter
1/2 cup pecans, toasted
custard mix (as above)

Break French bread into medium pieces. Add pecans and melted butter. Arrange in 9x13 inch baking dish. Pour custard mix over bread pieces.

To bake, place the baking dish in a larger pan to create a double boiler effect. Place a small amount of water in the bottom pan. Bake at 350 degrees for 50-60 minutes. Test by inserting a knife blade into the center of the pudding.

Whiskey Sauce
8 oz butter, melted
2 cups powdered sugar
2 extra-large eggs
2 Tbsp whiskey

Melt butter. Whip in powdered sugar. Fold in eggs. Add whiskey. Serve warm over bread pudding.

BRINED ROAST TURKEY
14 to 16 pound turkey

For the brine:

1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock (128 oz. can)
1 Tbsp peppercorns
1/2 Tbsp whole allspice
1 gallon ice water

For the aromatics:

1 apple sliced
1/2 onion sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine brine ingredients, except ice water, in a stockpot and bring to a boil. Stir to remove solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, or late the night before, combine the brine and the ice water in a clean 5 gallon bucket. Place the thawed turkey in the bucket, breast side down, in the brine, cover and refrigerate or place in a cool spot (like a basement) for 6 hours. Turn turkey over halfway through brining.
A few minutes before roasting heat the oven to 500 F. Combine the apple, onion, cinnamon stick and cup of water in microwave safe dish and microwave on high for 5 minutes.

Remove turkey from brine and rinse well inside and out. Discard brine.

Place bird on roasting rack in a large, low roasting pan and dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and rub liberally with canola or other neutral oil.

Roast on lowest shelf of the oven at 500° for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of breast and return to oven, reducing temperature to 350°. Set thermometer alarm to 161 F. A 14 to 16 pound turkey should take 2 - 2 1/2 hours of roasting. Let turkey rest, loosely covered, for 15 minutes before carving.
Chickens should brine for about 2 and a half hours.

CALIFORNIAN PORK SAUCE FOR PASTA
Serves 4

3 tablespoons any style Californian extra virgin olive oil
1 lb lean pork tenderloin or steaks, cut into small dice
1 14oz can tomatoes
1 bunch of scallions, finely chopped
1 red pepper, seeded and very finely chopped
Small piece root ginger, peeled and grated
2 cloves garlic, peeled and crushed
Juice of 1 lime
Large punch fresh cilantro, coarsely chopped
2 tablespoons roasted peanuts

Heat the oil in a large pan and fry the pork until it is lightly browned all over.

Add the contents of the can of tomatoes and all the remaining ingredients except the cilantro and peanuts.

Bring the mixture to the boil and cook over a medium heat for 15 minutes, stirring from time to time.

Add the cilantro and cook for a further 5-8 minutes while you prepare your chosen pasta.

Drain the pasta, toss with the sauce and sprinkle on the peanuts.

CARROT CAKE
This cake is more usually made with corn oil but olive oil gives a result which is just as good and you get the nutritional benefit of the olive oil. Serves 10-12

4 large eggs (size 2)
1-1/2 cups Californian sweet olive oil such as Late Harvest Mission
1/4 lb. sugar
10oz plain flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 lb. carrots, peeled and finely grated
1/4 lb. raisins
2 oz chopped pecan nuts
2 tablespoons milk (optional)

Set the oven to 375F. Brush a large loaf tin with olive oil. Shake a little flour and sugar round the inside of the tin to make a fine coating, discard any excess.

Beat the eggs with the oil and sugar and stir in the flour, baking powder and salt.

Carefully fold in the carrots, raisins and nuts. If the mixture is very stiff add the milk. Pour the mixture into the prepared loaf tin and place in the oven.
Bake for half an hour and then cover with a piece of aluminum foil. Continue cooking for about another hour until cooked through.

Test by pushing a skewer into the center of the cake. It should come out clean.

Leave to cool for ten minutes and then remove the cake from the tin. Leave to cool on a wire rack.

CHARLESTON CRAB BUTTER
(Charleston seafood newsletter)

1cup butter
1 cup cream cheese
1/4 cup mayonnaise
6 oz. crab meat
1 onion (medium to large, chopped fine)
1 cup cocktail sauce
2 tbsp lemon juice
tsp crushed garlic
1 tbsp Worcestershire sauce

Allow butter and cream cheese to soften before starting. Mix mayonnaise, butter and cream cheese. Do not use a blender, as the mixture will get soupy. Add lemon juice, garlic, Worcestershire sauce, pepper, etc. to taste. Mix in crabmeat and onion. Chill at least two hours, cover with cocktail sauce. Serve with sturdy
crackers for dipping. Serves 6.

CHICKEN ASPARAGUS CASSEROLE

2 cups diced chicken, cooked
1/2 lb. asparagus, cooked and diced
1 cup cheddar cheese, grated (optional)
1/2 package noodles, cooked
1/2 cup cashews (optional)
1 small can mushroom stems and pieces
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup diced celery
1/4 cup diced onion
1/2 cup diced green peppers (optional)
1 small can minced ripe olives (optional)
1/2 cup mayonnaise

Arrange all ingredients in a large casserole dish. Bake for 1 hour at 325 degrees.

CHICKEN FILO PIE
It is much easier to use olive oil to brush leaves of Filo pastry than to bother with melted butter and it is much better for you as well. This easy-to-prepare pie makes a good lunch or supper dish or you can double up the quantities to make a large pie for a hot buffet. The fat content of filo pastry is much lower than that of puff or flaky pastry and indeed of regular short pastry. Serves 4

4 chicken breast fillets, skinned and boned
4 medium sized trimmed leeks, sliced
1/2 pint milk
Salt and freshly ground black pepper
Pinch nutmeg
4 tablespoons olive oil
3 tablespoons plain flour
1 egg, beaten
6 sheets of filo pastry

Set the oven to 400F and brush a shallow 13 x 7 inch baking or flapjack tin with a little of the oil.

Place the chicken fillets in a saucepan with the leeks, milk, seasoning and nutmeg. Bring to the boil, reduce the heat and cover with a lid.

Simmer for 15-20 minutes until the chicken is cooked through.

Drain the liquid into a jug, squeezing out as much liquid from the leeks as possible. Cut the chicken into chunks and keep on one side with the leeks.

Heat one tablespoon of the olive oil in a small saucepan and stir in the flour. Cook over a medium heat for a minute or so and then add the liquid from the chicken.

Stir until the mixture thickens and boil for two minutes, stirring all the time. Remove from the heat and stir in the beaten egg.

Cut the first sheet of filo pastry to fit the tin and brush with olive oil. Arrange in the tin so that it lines the base and the sides. Brush two more sheets with olive oil and place on top.

Fill the pastry base with the chicken and leeks and pour the sauce over the top. Brush three more full size sheets with olive oil and fold over.

Place each one on top of the pie. Brush the top layer with more olive oil.

Cut into four quarters with a sharp knife and place in the pre-heated oven. Bake for 20-25 minutes until crisp and golden.
CHOCOLATE PIE

1 - 9 inch pie crust
3 oz. semi-sweet chocolate
1/2 cup butter
2/3 cup sugar
2 tsp. vanilla
2 eggs. beaten
1 Tbsp. flour
6 oz. evaporated milk or half and half
whipped topping for garnish

Place pie crust in a 375 degree oven for about 10 minutes or until lightly browned. Meanwhile, melt chocolate and butter in a large saucepan, add sugar and vanilla and beaten eggs and continue to cook over low heat. Combine flour and evaporated milk and stir until flour is dissolve. Add to chocolate mixture and cook for several minutes until mixture starts to thicken. Pour into pie shell and bake at 375 for 20 - 25 minutes. Allow to cool and serve with whipped topping if desired. We made this pie for Thanksgiving and the kids loved it. We have now made it two more times at the request of the kids.

CINNAMON CUSTARD SWIRL BREAD
(1874 Stonehouse B&B, Cottonwood Falls, KS)

5 to 5 1/2 cups of all-purpose flour
2 packages active dry yeast (2 tablespoons)
1 3oz package of egg-custard mix (Jell-o pudding mix)
1 teaspoons of salt
1 cup milk
1/2 cup of water
1/4 cup, plus 2 tablespoons, butter or margarine
2 eggs
1/2 cup, plus 1 1/2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cinnamon

Combine 2 cups flour, yeast, custard mix and salt in a large mixing bowl. Mix well. Heat milk, water and 1/4 cup butter in saucepan until warm (120 to 130 degrees, butter need not be melted). Add milk mixture and eggs to flour mixture. Blend at low speed until moistened, then for 3 minutes at medium speed.

By hand, stir in enough remaining flour to make a firm dough. Knead on floured board until smooth and elastic (5 to 8 minutes). Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk (about 1 hour).

For filling, combine 1/2 cup sugar and 1 tablespoon cinnamon, and set aside. Punch dough down and divide into two parts. On lightly floured surface, roll each half to a 14 by 7 inch rectangle. Spread each with 1 tablespoon softened butter and sprinkle with sugar and cinnamon filling. Roll up tightly, pressing dough into roll with each turn. Pinch ends and edges to seal.

Place in greased 9 by 5 inch loaf pans. Cover and let rise in warm place until doubled in bulk (about 1 hour). Bake at 375 degrees for 35-40 minutes. Brush tops with melted butter and sprinkle with mixture of 1 1/2 tablespoons of sugar and 1 teaspoon of cinnamon. Remove from pans and cool on rack.
Note: This bread makes great French Toast.

CINNAMON SWIRL COFFEE CAKE
(Beautiful Dreamer B&B, Bardstown, KY)

1 pkg. white cake mix
4 eggs
2 tsp vanilla
1 pkg instant vanilla pudding
1 cup sour cream

Sugar mixture:
1/3 cup sugar
1 tsp cocoa
1/3 cup chopped nuts
1 tsp cinnamon

Combine cake ingredients - batter will be stiff. Grease and flour pan. Put in cake 1/2 mixture and sprinkle with 1/2 sugar mixture - swirl - layer with the other 1/2 of each. Swirl again. Bake at 350 degrees for 50-55 minutes.

The cake gets very brown before done. This cake stays moist and wonderful if you keep if covered tightly.

COFFEE WALNUTS

1-1/2 cups chopped walnuts
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup light cream or half-and-half
1 tablespoon instant coffee crystals
1 teaspoon vanilla

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

Toast the chopped walnuts, spread nuts in a single layer in a shallow baking pan. Toast nuts in a 350 degree F oven about 10 minutes, stirring occasionally; keep nuts warm.

Butter the sides of a heavy 1-1/2-quart saucepan. In the saucepan combine brown sugar, sugar, cream, and coffee crystals. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

Cook over medium heat, stirring frequently, until thermometer registers 236 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 6 to 8 minutes.

Remove saucepan from heat; remove candy thermometer from saucepan. Add
the vanilla. Beat gently with the wooden spoon for 2 minutes; stir in walnuts. Quickly turn the candy mixture into the prepared pan. Cool 10 minutes. Use foil to lift the candy out of the pan; cut the candy into about 1-1/2-inch strips. Cut each strip into about 1-1/2-inch triangles. Store tightly covered. Makes about 36 pieces.

CROCK POT BEEF ONION DINNER

1 chuck or bottom round roast of beef
several carrots, cut into 2” lengths
several stalks celery, cut into 2” lengths
2 turnips, cut into wedges
2 cups water
1 package onion soup mix

Put everything in a crock pot and set on low. Let it cook all day. At dinnertime, prepare a pot of egg noodles to serve with the meat, vegetables and sauce.

CROCK POT CHICKEN CACCIATORE

4-5 pounds cut up chicken-all legs or thighs will work too
1/2 cup flour
1 teaspoon salt
1 tablespoon paprika
4 tablespoons olive oil
2 garlic cloves, minced
2 large sweet onions, thinly sliced
1 cup diced green pepper
1 can tomatoes, 2 lb. 3 ounces
1 8 ounce can tomato paste
2 chicken bouillon cubes, crushed
1 teaspoon oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 whole Bay leaf
1/4 cup red wine or herb vinegar

Wash and dry the chicken pieces. Place each piece in a plastic bag that has the flour, salt and paprika. Shake to coat. Heat oil in skillet and brown the chicken pieces. Remove the chicken and drain on paper towels. Sauté the peppers and onion until soft but not browned. Add garlic and sauté for 30 seconds more. Layer chicken and vegetable mixture in the crock pot. Add the remaining
ingredients. Cover and cook on high for 4-5 hours.

CROCK POT ITALIAN MEATLOAF

2 lbs ground beef
2 cups soft bread crumbs
1/2 cup spaghetti sauce
1 large egg
2 Tbsp dried onion
1/4 tsp pepper
1 1/4 tsp salt
1 tsp garlic salt
1/2 tsp dried Italian herbs
1/4 tsp garlic powder
2 Tbsp spaghetti sauce

Fold a 30 inch long piece of foil in half lengthwise. Place in bottom of crock pot with both ends hanging over the edge of the cooker. Grease foil. Combine beef, bread crumbs, 1/2 c spaghetti sauce, egg, onion, and seasonings. Shape into loaf. Place on top of foil in crock pot. Spread 2 Tbsp spaghetti sauce over the top. Cover and cook oh high 2 1/2-3 hours or low 5-6 hours. Serves 8.

CROCK POT MEATLOAF

2 lbs FROZEN ground beef
1 can beefy mushroom soup
1 envelope onion soup mix
1 envelope brown gravy mix

In the morning put the frozen ground beef in the crock pot and put the rest of the ingredients on top. Cook on low all day. This recipe makes it's own gravy. The great part is that you put the meat in frozen and it stays in its original loaf shape.

CROCK POT PINEAPPLE HAM

4 -5 lb boneless ham
2 cups brown sugar
1 large can diced pineapple (not drained)
1/2 cup water

Place ham in crock pot. Mix all other ingredients and pour over ham. Cook on LOW for at least 6 hours.

CROCK POT PORK CHOPS

4 - 5 pork chops
1 can cream of mushroom soup
1 can mushrooms (drained)
1 can green beans (drained)
1 tsp lemon or lime juice

Place all ingredients except pork chops in crock pot. Stir. Place pork chops in pot and spoon sauce over. Cook 7-9 hours on Low. Meat juices and soup mixture make a sauce which is great served over potatoes or rice.

*If you wish, you may prepare this dish in the oven instead, using a 13 x 9
casserole dish and baking at 350 for 1-1 1/2 hours.

EGGS MEXICANA
(Bauer Haus B&B, Harrodsburg, KY)

5 eggs OR 5 egg substitutes
1/4 cup all purpose flour
1/4 tsp. baking powder
2 Tbsp melted butter OR 2 Tbsp liquid "Butter Buds"
1 cup cottage cheese OR 1 cup non-fat cottage cheese
2 cups shredded Monterey Jack cheese
1 4 oz. can chilies (chopped, green)

Mix eggs, flour, baking powder, and melted butter together. Add the cheeses and chilies, stir to mix. Pour into a greased OR sprayed round quiche or pie plate. I used the olive oil flavored vegetable spray or regular vegetable spray.

Bake 350 degrees for 30 minutes or until slightly browned on top and "puffed" up. Let stand 5 minutes before serving. Serve with salsa and/or sour cream. I use the non-fat sour cream.

Instead of serving with bacon, use Canadian bacon or lean ham or non-fat turkey sausage. Serves 4-6

FEATHERWEIGHT WHOLE WHEAT PANCAKES
(Thistle Hill B&B, WaKenney, KS)

2 cups whole wheat flour
1 teaspoon baking soda
3 tablespoons sugar
1/2 teaspoon salt
2 eggs, well beaten
1/4 cup white vinegar
1 3/4 cups sweet milk
1/4 cup vegetable oil

Sift flour, baking soda, sugar and salt together. Combine eggs, vinegar, milk and oil and mix well.

Add dry ingredients to the liquid and stir only until smooth. Pour batter from the tip of a large spoon onto large frying pan or griddle. When underside is browned and before bubbles burst on top, turn and brown the second side. Serves six.

FILLET STEAK WITH PORTOBELLO
MUSHROOMS AND ROCKET

2 large Portobello mushrooms
5-6 tablespoons well-flavored Californian extra virgin olive oil
2 tablespoons young balsamic vinegar
1 large fresh clove of garlic, crushed
Salt and freshly ground black pepper
4-1/2 in/2cm thick slices fresh country-style bread
4 small fillet steaks
3 1/2oz/100g mature Pecorino or Vella Dry Jack cheese
4 handfuls of arugula or rocket
1 tablespoon fresh lemon juice

Trim off the stalks from the mushrooms and place in a shallow dish gill side up. Mix two tablespoons of olive oil with the balsamic vinegar, garlic and seasonings and spoon over the mushrooms. Leave to stand for at least an hour.

Prepare the grill to medium hot. Set the mushrooms on or under the grill cap side to the heat and cook for about 4-5 minutes. Turn over and cook the other side for another 4-5 minutes.

During the last few minutes add the bread slices and steak, each brushed liberally with the olive oil. Cook the steak until well flared on the outside and pink in the middle. Remove the bread before it burns.

Toss the arugula or rocket with another tablespoon of the extra virgin olive oil and lemon juice and a little seasoning.

To assemble the dish, set a slice of grilled bread on each plate. Spread the arugula or rocket over the bread. Thinly slice the steak and mushrooms and arrange on the greens. With a vegetable peeler shave the cheese over the top. Finish with a generous drizzle of olive oil

FRENCH BREAD

4 packages dry yeast
2 and 1/4 cups warm water
1 Tbsp. salt
1 Tbsp. sugar
7 cups flour
corn meal
1 egg white, beaten with 1 Tbsp. water

Dissolve yeast in warm water in large mixing bowl. Add salt, sugar and flour to yeast and mix into dough. Knead dough on floured surface until smooth, about 15 minutes. Place dough in greased bowl and cover bowl with damp towel.

Let dough rise for about 2 hours until doubled in size. Squish dough back down and let it rise again for about 1 hour. Divide dough into three pieces. Roll dough out with rolling pin on floured surface and then shape each piece into a loaf. Sprinkle corn meal on cookie sheet and place loaves on cookie sheet. Slit tops of loaves with sharp knife and brush with egg white/water mixture. Let dough rise again, uncovered, for about 1 hour and then brush again with egg white/water mixture.

Bake at 400 degrees for 15 minutes. Brush loaves again with egg white/water mixture and bake for 15 minutes longer.

GAME RECIPES

Venison Stew
Makes 5 servings

4 slices bacon, cut into 1/2-inch pieces
1 lb boneless venison, cut into 1-inch cubes
2 cups water
1 cup dry red wine
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram leaves
1/4 teaspoon pepper
4 ounces pearl onions (1 cup)
2 medium carrots, cut into 1-inch pieces
1 large potato, cut into 1-inch pieces
1/2 cup cold water
3 tablespoons all-purpose flour
1/2 teaspoon browning sauce, if desired
2 tablespoons chopped fresh parsley

Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels; reserve. Cook venison in bacon fat over medium-high heat about 7 minutes, stirring occasionally, until brown. Stir in 2 cups water, the wine, salt, thyme, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until venison is almost tender. Stir in onions, carrots and potato. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables and venison are tender. Shake 1/2 cup cold water and the flour in a tightly covered container; gradually stir into stew. Stir in browning sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with bacon and parsley. Can also be made in a crock pot - add water and flour and browning sauce last 30 minutes on high.

Pan Seared Venison Loin with Great Hill Blue Cheese
and Cassis Port Demi Glace

4 each 6 ounce Venison Short Loin steaks
1 ounce Clarified Butter
1 tablespoon Minced Shallot
1 cup Ruby Port
1/4 cup Creme De Cassis
2 tablespoons Dried Black Currants
1 each Bay Leaf
1/4 cup Demi Glace
6 ounces Great Hill Blue Cheese ( a very creamy Roquefort like domestic)
Salt and Pepper to taste

Season Venison with Salt and Pepper.

Over high heat sear Venison in the clarified Butter in an ovenproof sauté pan.
Turn over and finish in a 450 degree oven for a few minutes until medium rare. (Pull them a little early, since the fat content is so low they will carry over more than beef does)

Remove from pan and keep warm.

(Use caution, as the pan’s handle will be hot) Remove excess fat and return pan to medium heat and add Shallots. Sauté until translucent and deglaze with Port and Creme de Cassis. Add the Dried Currants and Bay Leaf. Reduce by 1/2.

Add Demi Glace and reduce by 1/3. Strain and adjust seasoning.

Spoon some sauce on a warm plate, slice Venison and fan over sauce.

Serve with 1 1/2 ounces of Blue Cheese.

Pan Seared Duck Breast with Leeks and a Blueberry Natural

4 each duck breasts
1 each leek
1/2 cup blueberries
1/4 cup creme de cassis
1 teaspoon shallots, minced
1/4 cup demi glace
3/4 cup duck or chicken stock
Salt and pepper to taste

Trim the duck breasts of any sinew and score the fat, criss cross at 1/8 inch intervals. With a CLEAN honing steel make a hole in breasts that runs the entire length.

Slide 1/4 spear of leek into each duck (it's ok to leave some hanging out of the ends).

Place Breasts, skin side down, in a pan and put over medium heat. Pour off rendered fat as it accumulates. When most of the fat is rendered, pour off and add 1/2 cup of hot stock.

Place in a 400 degree oven until desired internal temperature is reached.

Remove from oven, take breasts out, keep warm and pour off any remaining liquid. (Use caution, pan is hot)

Add blueberries and shallots to pan over high heat. Deglaze with creme de cassis, add demi glace and remaining stock. Lower heat to medium and let reduce to a nape' consistency.

Slice the breasts 1/8 inch thick and fan out on plate. Spoon sauce over and around.

Ostrich Carpaccio
While Ostrich is obviously a bird, this meat is dark red like venison, and has a taste similar to beef sirloin.

2 teaspoons ground cloves
1 teaspoon nutmeg
1 tablespoon paprika
2 teaspoons granulated garlic
1 tablespoon cumin
2 tablespoons chili powder
1 tablespoon mustard seed
1/2 cup olive oil
2 pounds ostrich tenderloin

Mix seasonings with olive oil. Toss ostrich well with oil mixture. Marinate 24 hours. Roll tight in plastic wrap and freeze.

Once frozen stiff, remove the plastic wrap and thinly slice with rotary slicer.

Serve this with capers, fresh shaved Parmesano, brunoise red onions, fresh squeezed lemon and Extra Virgin Olive Oil.

Crepinettes of Venison with Horseradish Aioli and Chives

Crepinettes:
2 pounds venison -- chopped
3 slices bacon
1 tablespoon garlic -- chopped
1 tablespoon shallot -- chopped
1-1/2 tablespoons truffle shavings in oil
Salt and pepper to taste

1/2 cup grain mustard
4 each eggs
1 cup flour
4 cups bread crumbs
Oil, for frying

Aioli
1 lemon -- juiced
4 each egg yolks
2 tablespoons rice wine vinegar
2 tablespoons horseradish
2 teaspoons garlic -- chopped
Salt and pepper to taste
1 cup grapeseed oil

Crepinettes:
Combine first 6 Ingredients in a bowl, cover and marinate 1 hour in refrigerator. Grind in meat grinder. Reserve.

Mix mustard and eggs.

Form loose 1.5 ounce patties, dredge them in flour then egg mixture, then bread crumbs.

Fry in 350 degree olive oil or vegetable oil until golden brown. Put on paper towels to drain. Serve with a drizzle of the Aioli (method below) and a sprinkle of fresh chives.

Aioli:
In a blender or food processor combine all ingredients except oil and purée for 1 full minute. Then slowly pour grapeseed oil in to desired consistency and taste.

Venison with Plum Sauce
Makes 6 servings

Plum Barbecue Sauce (below)
6 venison steaks, 1 inch thick, about 4 ounces each

Make Plum Barbecue Sauce. Set oven control to broil. Grease broiler pan (without rack). Place venison steaks in broiler pan. Spoon 1/2 cup of the sauce evenly over venison. Broil venison with tops about 4 inches from heat
about 10 minutes or until light brown. Turn venison; spoon 1/2 cup of the sauce evenly over venison. Broil about 5 minutes longer or until rare to medium-rare doneness. Heat remaining sauce; serve with venison.

Plum Barbecue Sauce - Not the same as Chinese Plum Sauce

1 can (16 1/2 ounces) purple plums, drained
1 can (6 oz) frozen lemonade, thawed
1/4 cup butter or margarine
1 small onion, finely chopped (1/4 cup)
1/4 cup chili sauce
1 tablespoon Dijon mustard

Place plums and lemonade concentrate in blender. Cover and blend on medium
speed until smooth; set aside. Melt butter in 2-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir plum mixture and remaining ingredients into onions. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Serve warm or cold.

Mahony's Moose Casserole

2 pounds moose or venison, cubed
1 can cream of mushroom soup
1 pkg onion soup mix
1 cup canned tomatoes or 2 fresh tomatoes

Place meat in casserole dish and add mushroom soup, soup mix, and tomatoes.
Cover and bake at 325 degrees for 2 hours. Can be done in the crock pot on low all day.

Bronwynn's Roast Beast
(c)1999-2003, Kaylin White/Real Food for Real People

3 pounds roast, trimmed -- beef or venison
1 onion -- sliced
6 beef bouillon cubes, unwrapped
4 cups water
1/4 teaspoon black pepper -- freshly ground

Place frozen, unwrapped roast into an oven proof pot, such as a Dutch oven,
which has a tight fitting lid. Place bouillon cubes around roast (can use granules if you like) and pour water over roast. Arrange sliced onion on top of roast, and season with black pepper. Bake at 300 degrees F for 3 to 5 hours as desired. Depending on the cut of meat you use, the roast will be tender and fall apart to the touch.
Note: To thicken drippings/juices for gravy, remove roast and onions from pot, then add enough water to juices so you have about 4 cups total volume. Mix 1/4 - 1/2 cup cornstarch with 1 cup water, and set aside (make sure all lumps are stirred out). Bring juices to boil over high heat, and stir cornstarch mixture into boiling juices quickly, using a wire whisk. Reduce heat to medium, and cook, stirring constantly, until gravy thickens to desired consistency. Serve over slices
of roast and mashed potatoes.

Note: Can be done in the crock pot. Thicken gravy last 30 minutes on high. If using cornstarch, stir every 5 minutes until desired consistency.

Venison Vegetable Soup

1 lb. ground venison
1 med onion chopped
3 or 4 cloves garlic, pressed
1-2 Tbsp olive oil
Large can tomatoes (26oz>)
1 can mixed veggies (15oz)
1 can corn or green beans (15oz)
4-6 oz dried pasta
1 bay leaf
basil/salt/pepper to taste
about 8-10 cups water/beef bouillon mixture

Sauté meat in the oil, with onions and garlic, until done. Add the rest of the ingredients, EXCEPT pasta. Cover and simmer about 45 minutes. Uncover and add pasta, cooking until pasta is tender, about 10-15 minutes. Add more stock if you like more broth in your soup.

Venison Chili

2 lbs ground venison
1 large chopped onion
1 chopped green pepper
4 cloves garlic, pressed
1 large can tomatoes, whole or diced
1 large can crushed tomatoes
2 Tbsp olive oil
2 Tbsp ground cumin
2 Tbsp ground chili powder
1 tsp crushed red chilies (optional)
1 bay leaf
1 15 oz can pinto beans
1 15 oz can black beans
1 15 oz can white Cannellini beans (Progresso)
*8 oz sliced mushrooms (optional)

Sauté meat in the oil, with the onions, green pepper, and garlic until done. Add the rest of ingredients, EXCEPT beans. Cover and cook about 1 hr. Add beans. Do not drain any of the liquids from the beans before adding. Simmer another 20-30 mins. We always eat it over crushed tortilla chips or hot white rice.
*If you add mushrooms, cook them with the meat mixture. Good in the crock pot.

Marinade for Venison or Lamb Chops

1/3 cup lemon juice
1/2 cup soy sauce (or better yet, magi, if you can get it there)
1/3 cup cooking oil
1/4 tsp. garlic powder or 1 crushed clove
1 tsp. dill

Mix together. Brown the chops in a pan. Then pour the entire amount over the chops and put a lid on them, simmering on med-low heat until they are cooked through. Very flavorful, and totally disguises the taste of the venison for those who don't care for it and are married to an avid hunter.

Moose Or Venison Meatloaf

2 pounds ground moose
1 pkg onion soup mix
1 1/2 cups evaporated milk
1 Tbsp Worcestershire sauce
1/4 tsp pepper
1/2 tsp garlic salt

Sauce:

1 10 ounce can tomato soup
1 Tbsp Worcestershire sauce
1 Tbsp lemon juice
1 Tbsp brown sugar

Combine first six ingredients and shape into loaf. Bake at 375 degrees for 30 minutes. Combine sauce ingredients and pour over loaf. Bake 30 minutes longer.

Polynesian Moose Bites

2 pounds ground moose or venison
3/4 cup brown sugar
1/3 cup uncooked oats
2 Tbsp cornstarch
1 can water chestnuts, chopped
2 Tbsp soy sauce
1 cup beef bouillon
1 small onion, chopped
1/2 cup vinegar
1/2 tsp garlic salt
2 TBSP soy sauce
1 egg
1/3 cup green pepper, chopped
1/2 cup milk

Combine first eight ingredients and form into small meatballs. Brown in shortening and drain well. Mix brown sugar and cornstarch. Add pineapple juice, bouillon, vinegar, and soy sauce. Bring to a boil, stirring occasionally until clear and thick. Boil 1 minute. Stir in pineapple and green pepper. Add sauce to meatballs and simmer 5-10 minutes. Serve over rice or as an appetizer on toothpicks for a party.

Sweet and Sour Moose

2 pounds Moose or venison, cut in 2 inch cubes
2 cups Water
2 tsp. Salt
8 whole Cloves
8 whole Allspice
1 Cinnamon stick, broken into pieces
1 Tbsp. Sugar
1 Tbsp. Vegetable Shortening
1/4 cup Flour
1/2 cup Vinegar
1 medium Onion, chopped

Simmer meat in water, seasoned with salt, spices and sugar until tender, about 1 1/2 hours. While meat is cooking, spread flour in shallow pan, brown in a 350 degree F oven for 10 minutes. Melt shortening, blend in flour until smooth. Drain stock from meat and stir it into flour mixture along with vinegar .Stirring, cook until smooth and thick. Pour gravy over meat, add onion, and simmer for 30 minutes. Serves 6. Can be done in the crock pot, but make the gravy on the stove.

GERMAN APPLE PUFF PANCAKE
(Ghent House B&B, Ghent, KY)

3/4 cup all-purpose flour
3/4 cup milk
1/2 tsp salt
4 eggs
1/4 cup margarine
2 medium-size apples thinly sliced
1/4 cup sugar
1/4 tsp ground cinnamon

Heat oven to 400 degrees.

Place 2 round cake pans in oven with 2 Tbsp margarine in each pan; rotate pans until margarine is melted and coats sides of pans.

Beat flour, milk, salt and eggs. Arrange half of apples sliced thinly in each pan; divide batter evenly between pans.

Mix sugar and cinnamon, sprinkle 2 Tbsp sugar mixture over batter in each pan.
Bake until puffed and golden brown (about 20-25 minutes). Makes 4 servings.

GLAZED CHICKEN AND GRAPES

2 large boneless, skinless chicken breast halves (8 ounces total)
1 tablespoon margarine or butter
1/2 cup seedless grapes
1/4 cup apple or currant jelly
1 tablespoon dry sherry or dry white wine (optional)
1 teaspoon lemon juice
1/8 teaspoon salt
1 tablespoon snipped parsley

Rinse chicken or turkey and pat dry. In a medium skillet cook chicken or turkey in hot margarine over medium heat for 8 to 10 minutes or until tender and no pink remains, turning once. Transfer the chicken or turkey to individual plates, reserving drippings in skillet. Cover chicken or turkey to keep warm.

Cut the grapes in half. Set aside.

For glaze, add the apple or currant jelly, dry sherry or white wine, lemon juice, and salt to the skillet. Cook and stir until the jelly is melted. Stir in grapes and parsley. Heat through. To serve, spoon glaze over chicken or turkey. Makes 2 servings. Serve flowering kale and hot cooked rice.

GLAZED CHICKEN WITH FRUIT & SWEET POTATOES

1 can (14 oz.) chicken broth (1 3/4 cups)
1 pkg. (6 oz.) dried fruit bits such as dark and golden raisins, apricots, apples etc
1/4 cup packed brown sugar
1/4 tsp. garlic powder
1/4 tsp. dried rosemary leaves, crushed
4 bone-in chicken breast halves
1 large sweet potato, cut up
1 medium onion, cut into wedges

Mix 1 cup broth, fruit, sugar, garlic and rosemary in saucepan. Heat to a boil.
Place chicken, potato and onion in roasting pan. Pour broth mixture over all. Cover. Bake at 450 degrees F. for 15 min. Uncover and pour in remaining broth. Bake, uncovered, 15 min. or until done. Serves 4.

GOLDEN POTATO SOUP

1 lb. boiling potatoes, diced small (unpeeled if you like)
1 lb. carrots, diced
1 cup chicken broth
1 quart whole (full-fat) milk
salt and freshly ground white pepper to taste
1/2 cup heavy (double) cream
smoky Spanish paprika
fresh dill or basil, chopped

Put the vegetables in the chicken broth, cover tightly and simmer until tender, about 20 minutes. Add the milk and simmer until very hot, but do not boil. Add salt and pepper to taste. Finish with cream. Serve garnished with the paprika and chopped fresh herbs.

You can cook the vegetables and broth successfully in the microwave.

This soup improves with time in the refrigerator, so you can make it in advance to serve another day or store leftovers to enjoy another day. Reheat in the microwave. If making the soup in advance, do not add the cream or herbs until after reheating. Serves 6-8.

GREEK BEAN SOUP
(Fassoulatha)

2 cups dried navy, cannellini, or lima beans
8 cups water
2 stalks celery, including leaves, chopped
2 medium carrots, chopped
1 large onion, finely chopped
1 1/2 cups canned tomatoes, chopped
1/4 cup chopped parsley
1/4 cup extra-virgin olive oil
2 Tbsp tomato paste
1/2 tsp sugar
Salt and freshly ground pepper to taste

Combine the beans and water in a large pot and bring to a boil over high heat. Remove from the heat and leave pot covered until the beans are plump, 1 to 2 hours, depending on the beans. Add the remaining ingredients and simmer covered for 2 to 3 hours, until the beans are tender. Serve with crusty bread,
olives, and cheese. Serves 6 to 8.

GREEN SALSA

20 tomatillos
6-10 serrano peppers
1 clove garlic
Some cilantro
Pepper to taste

Boil husked tomatillos, serranos, and peeled garlic in water for 15-20 minutes. Remove, drain off water and transfer to a blender. Snip in some cilantro, shake in some pepper and blend. Eat in one sitting. Serves 4.

HERB-ROASTED MEDITERRANEAN VEGETABLES

8 cups assorted cut-up vegetables (cubed eggplant and zucchini; halved carrots;
onion and bell pepper wedges)
1/4 cup olive oil
2 cloves garlic, minced
2 tsp. dried rosemary leaves
1 tsp. salt
1/2 cup (2 oz.) Shredded Parmesan Cheese

Toss vegetables with oil, garlic, rosemary and salt. Place in 15x10x1-inch baking pan. Bake at 375°F for 40 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cheese. Serves 6 to 8

Substitute: Substitute 2 tsp. dried basil leaves for the dried rosemary leaves.

HONEY BAKED HAM

10-12 pound ready-to-eat bone-in ham
3 tbsp. hearty mustard
1 cup brown sugar
1/2 cup honey
1 tsp. cinnamon
1 1/2 cup apple juice or cider

Remove excess fat off ham, leaving a layer to keep it moist during baking. Score the surface of the ham in a diamond pattern, without cutting into the meat. Place a whole clove in the center of half the diamonds. Place ham in a roasting pan and brush top with mustard. Combine the sugar, honey and cinnamon in a small pan. Heat on medium about 2 minutes until mixture has turned into a syrup.
Drizzle over the ham. Pour the apple juice in bottom of the roasting pan and bake at 325 degrees for 1 1/2 hours. Baste every half hour using juices in the pan.

IMPOSSIBLE GARDEN PIE

2 cups asparagus cut into 1 inch pieces
1 1/2 cups chopped fresh tomatoes
1 medium onion chopped
Garlic to taste
Tarragon to taste (optional) fresh if available
Basil to taste fresh if available
Salt and pepper
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup baking mix such as Bisquick
3 eggs
1 1/2 cups milk

In a bowl, combine the asparagus through salt. Transfer to an 8 inch square baking dish coated with pan spray. Sprinkle with cheeses. In another bowl, whisk the Bisquick, eggs and milk until smooth; pour over cheese. Bake
uncovered at 400 for 30-35 minutes or until set. Let stand for 5 minutes
before cutting.

INDIAN FRIED FISH

1 lb firm white fish fillets
3/4 cup besan (chickpea flour)
1 teaspoon salt
1 teaspoon garam masala
1/4 teaspoon chili powder
1/4 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh coriander leaves
2 eggs, lightly beaten
cooking oil for shallow-frying

Wash the fish fillets, pat them dry and cut them in half lengthways.

Sift the besan, salt, garam masala, chili powder, turmeric and black pepper into a bowl.

Add the coriander and stir to combine. Then spread the mixture out on a plate.
Dip each fish fillet into the egg, then into the spiced flour, shaking off any excess.
Heat 2 cm cooking oil in a frying pan.

Fry the coated fish fillets in batches over high heat for about 5 minutes or until crisp and golden.

Serve with steamed rice.

LEMON RICE

1 can (10-1/2 oz.) condensed chicken broth
1/2 cup water
1/2 tsp. garlic powder
1/3 cup sliced green onions
1 can (2.25 oz.) sliced pitted ripe olives, drained
2 Tbsp. lemon juice
2 cups Minute Premium White Rice, uncooked

Bring chicken broth, water and garlic powder to boil in medium saucepan. Stir in onions, olives, lemon juice and rice. Cook on low heat 5 minutes. Fluff rice with fork. Serves 6

Use Your Microwave: Prepare as directed; cover. Refrigerate until ready to use. Place rice mixture in microwavable casserole dish; cover with plastic wrap. Microwave, covered, on HIGH 3 to 5 minutes or until thoroughly heated, stirring occasionally.

LOBSTER POT PIE

1/2 cup onions, chopped
3 teaspoons garlic, minced
1/2 pound mushrooms
6 each plum tomatoes, chopped
1 cup green peas
1 cup baby carrots, parboiled
2 cups lobster or fish stock
5 cups heavy cream
4 cups cooked lobster meat
1/4 cup tarragon, chopped
1-1/2 pounds puff pastry

In a large, deep pan, sauté onions and garlic until translucent. Add mushrooms and sauté slightly.

Stir in tomatoes, peas, carrots, and stock. Reduce slightly and add cream, lobster, and tarragon. Season mixture and pour into 8, 6-in. soufflé dishes.

Cover with puff pastry and bake at 350 degrees until golden brown.

LOBSTER PRIMAVERA
(lobstersweeps newsletter)

4 lobsters fresh
1 lemon cut in half
2 quarts water
8 ounces scallops
4 ounces smoked salmon
1/2 cup vegetable oil
1/2 cup sour cream
1/4 cup Lemon juice
1/2 cup dill fresh, chopped
1 small clove garlic crushed
1 cup ripe tomatoes diced
2 tablespoons green onion chopped
1 teaspoon black pepper
11 ounces linguine cooked

Steam the lobsters and pick out the meat. Heat the water and lemon to boiling. Reduce the heat and add the scallops. Simmer for 1 minute. Remove and pat dry.

Combine vegetable oil, sour cream, lemon juice, dill and garlic. Add scallops, smoked salmon, lobster and remaining ingredients. Toss well. Let stand covered at room temperature for 1 hour.

Cook pasta. Drain and toss immediately with seafood mixture.

MADRAS CHICKEN

1/2 cup chopped green pepper
1/2 cup chopped onion
1 clove garlic, minced
1 to 2 tsp. curry powder
1 Tbsp. butter or margarine
4 boneless skinless chicken breast halves (about 1-1/4 lb.), cut into 1-inch pieces
1 can (14-1/2 oz.) whole tomatoes, drained, cut up
1 tsp. lemon juice
1/2 tsp. dried thyme leaves
1/8 tsp. black pepper
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up

Cook and stir green pepper, onion, garlic and curry powder in butter in large saucepan until vegetables are tender-crisp. Add chicken; cook and stir 5 minutes or until chicken is no longer pink.

Stir in tomatoes, juice, thyme and black pepper. Reduce heat to low; simmer 5 minutes or until chicken is cooked through.

Add prepared cheese product; stir until melted. Serve over hot cooked MINUTE Rice, if desired. Serves 4

Use Your Microwave: Mix green pepper, onion, garlic, curry powder and butter in 1-1/2-quart microwavable casserole; cover. Microwave on HIGH 3 minutes or until vegetables are tender-crisp. Add chicken; cover. Microwave 6 minutes or until chicken is no longer pink, stirring after 3 minutes. Stir in tomatoes, juice, thyme and black pepper; cover. Microwave 2 minutes or until chicken is cooked through. Add prepared cheese product; cover. Microwave 1 minute or until prepared cheese product is melted when stirred.

MEXICAN HAMBURGER AND RICE

1 pound ground round
1 onion, chopped
1 - 10 oz. can diced tomatoes
1 cup rice
1 cup water
1 package taco seasoning
1 and 1/2 cups lettuce, chopped
1 tomato, chopped
1 cup black olives, sliced
1 avocado, diced
2 cups Monterey Jack cheese, shredded
1 cup sour cream
Tortilla chips

Cook hamburger and onion together in a skillet until meat is well done. Drain off fat. Add canned tomatoes, water, rice and taco seasoning. Cook over medium heat until rice absorbs the water. Remove from heat and add lettuce, tomato, black olives, avocado, cheese and sour cream to the top of the hamburger and rice. Serve with tortilla chips. This dish is a sort of hybrid taco salad. The rice takes up much of the room that would otherwise be occupied by tortilla chips so the end result should be healthful.

MOROCCAN LAMB WITH TOMATO & COUSCOUS
Tender lamb fillets coated with Moroccan spice are pan fried and served with a tomato vegetable sauce on a bed of couscous. Serves 4

1 1/2 lbs lamb fillets
2 teaspoons Moroccan spice mix
2 tablespoons oil
1 onion, cut into wedges
1 carrot, sliced
6 oz tub (or can) tomato paste
1 cup beef stock
1/4 cup frozen baby peas
couscous for serving

Sprinkle lamb with Moroccan spice. Heat oil in a frying pan, add lamb fillets and cook until lamb is cooked as desired. Remove lamb to a warm serving plate.

Add onion and carrot to pan and cook for 2-3 minutes. Spoon in tomato paste, baby peas and stock. stirring to combine. Cover and cook over a low heat for 10 minutes.

Spoon sauce onto prepared couscous. Cut lamb into slices and serve on top of the sauce.

Note: Chicken or Beef is also suited to this recipe.

ORANGE-SPINACH SALAD

6 cups torn spinach leaves or mixed salad greens
1 can (11 oz.) mandarin orange segments, drained
1/4 cup Real Bacon Bits
1/4 cup Ranch Dressing or Peppercorn Ranch Dressing

Toss spinach, oranges and bacon in large bowl. Add dressing; mix lightly. Serve immediately.

Special Extra: Prepare as directed. Sprinkle with Sliced or Slivered Almonds.

PARSNIP CREAM SOUP

1 tablespoon extra virgin olive oil
1 onion, sliced
1 pound parsnips, 1 to 6 depending on size, about 3 1/2 cups, sliced
3-inch piece kombu sea vegetable
3 cups water or light-tasting vegetable stock
1/2 cup soymilk
3 tablespoons white miso
1-1 1/2 teaspoons sea salt
1/2 to 1 teaspoon dill weed, start with less
1/2 teaspoon dried thyme leaves
1/8 teaspoon white pepper
Paprika or red pepper flakes for garnish
4 sprigs each parsley and dill for garnish

In a 3-quart saucepan, heat oil and sauté onion briefly. Add parsnips, kombu, and water and bring to a boil. Slow-boil until vegetables are tender, 5 to 10 minutes. Remove kombu. Purée remaining ingredients in a food processor with soymilk, white miso, salt, and other seasonings. Return soup to pot to heat through. Garnish to serve. Serves 4

PASTA WITH ZUCCHINI, ALMONDS AND HERBS
The blend of herbs and Sicilian olive oil gives this wonderfully fresh pasta dish from Castelvetrano its unique flavour. Use wide pasta ribbons for this dish if you can, otherwise you could try it with flat noodles. Serves 4

8 small to medium-sized zucchini (courgettes), trimmed and sliced
5 tablespoons Sicilian extra virgin olive oil
1/4 cup fresh almonds with the shells and skins removed
6 sprigs of mint (about 30 leaves)
8 sprigs basil (about 40 leaves)
pasta for four people
Parmesan cheese, finely grated

Fry the courgettes in 4 tablespoons of olive oil to soften and brown a little. Add the almonds about half way through.

Take care not to overcook the courgettes or they will go too soft.

Remove the leaves from the sprigs of herbs and mix with the almonds and the rest of the olive oil and toss with the courgettes and almonds.

Meanwhile cook the pasta until al dente. Toss the pasta with the courgettes and herbs and serve at once sprinkled with Parmesan.

PINEAPPLE-MACADAMIA NUT PIE

1 - 9 inch pie shell
3 eggs
1 cup sugar
1/4 cup dark corn syrup
1/4 cup flour
1/2 cup butter
1/2 tsp. rum extract
1 - 8 oz. can crushed pineapple, drained
1/2 cup macadamia nuts, crushed

Cream together butter and sugar. Add eggs one at a time and continue beating. Add corn syrup, flour, rum extract, pineapple and nuts. Pour into pie shell and bake at 350 degrees for 40 minutes or until firm. Allow to cool before serving. This pie is superb.

PUMPKIN GINGER MUFFINS

1 1/2 cups canned pumpkin
5 tbsp. applesauce, at room temperature
2 egg whites, whipped
1/2 cup apple juice, at room temperature
2 cups packed brown sugar
1 1/2 cup all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 1/2 tsp. ground ginger
1 tsp. ground nutmeg

Preheat oven to 350. Prepare muffin tins with cooking spray and flour. In a mixing bowl, combine pumpkin, applesauce, whipped egg whites, and juice. In another bowl, combine sugar, flour, baking soda, baking powder, salt, ginger, and nutmeg. Mix wet ingredients with dry ingredients just until moistened. Fill muffin tins 2/3 full.

Bake for 25 minutes. Sprinkle with cinnamon sugar as soon as taking out of the oven if you wish.

ROAST GOOSE WITH STUFFING AND DRESSING

No doubt the very best way to cook a goose is the English way. The old recipes speak of roasting it before an open fire, and we may assume that the fat would then be in the fire and the goose flesh free of it. (However, they did have pans underneath to catch the drippings.) For modern cookery, the stuffed goose should be pricked all over; then put in the oven; after an hour drain off the fat,
prick it again, and after a while again drain off the fat. Today there are still many too many who throw away the goose grease, and any housewife of ye olde dayes reading of this would surely recommend that those who do so should be hung high on Tyburn. In the olden days it was carefully kept and used for a variety of purposes. In fact, even in the United States oldsters will tell you what a
wonderful relief was goose grease for chilblains in their own young days--an injury far more prevalent when children plowed through wet snow to school than today when they ride royally in busses. Roast in an uncovered pan at 325ºF allowing twenty-five minutes to the pound.

Potato and Sausage Stuffing

6 cups cubed potatoes
3/4 lb. sausage meat
3 tablespoons chopped
3 tablespoons chopped onion
parsley
3 tablespoons butter
1 teaspoon marjoram
salt and pepper

Peel and cube the potatoes and parboil for about five minutes. Sauté the onion in the butter and add the potatoes, sausage meat, and parsley. Season with marjoram and pepper, and salt lightly because of the sausage meat. Apples may be substituted for the potatoes but in that case omit the marjoram.

Chestnut Dressing

6 cups chestnuts
salt and pepper
1/2 lb. melted butter
1 cup chopped celery
4 tablespoons chopped
2 cups bread crumbs
parsley
2 tablespoons grated onion

Shell, skin, and boil the chestnuts in salted water until tender. Mix with the remaining ingredients and, if the stuffing appears to be too dry, moisten with 1/2 cup heavy cream.

ROASTED-TOMATO SOUP W/ PARMESAN WAFERS
Using plum tomatoes for this recipe will yield an intensely flavored soup — good for the chilly fall months — while other tomatoes make for a refreshingly lighter, more delicately flavored soup that is perfect for warm weather. The soups are equally delicious.

4 lb tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
1/2 teaspoon dried oregano, crumbled
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or low-sodium broth
1/2 cup heavy cream

Accompaniment: parmesan wafers
Garnish: fresh oregano sprigs

Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.

Divide soup among 8 bowls and float 1 wafer in center of each.

note: Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat just before serving.

ROSTI

2 lbs. russet potatoes
1 cup olive oil
Salt and pepper to taste
1 Tbsp. parsley flakes

Preheat oven to 350 F. Cut the potatoes into chunks about 1" thick. Dip potato chunks in the olive oil. Sprinkle with salt and pepper and place cut side up in roasting pan. Bake for 25 minutes or until fork inserted in a piece shows it is tender. Place in a serving dish and sprinkle parsley flakes over the top.

ROTKOHL

4 cups shredded red cabbage
1 cup thinly sliced onion
1 and 1/2 cups water
1/2 cup vinegar (omit this if using an aluminum pot)

Mix cabbage and onion, place in 4 quart or larger pressure pot with water and vinegar (see note above). Cook at 15 lbs. pressure for 15 minutes. If you don't have access to a pressure cooker, then use a Dutch oven or large pot with a close fitting lid and cook the cabbage until tender, adding additional water as necessary.

SCHNITZEL PANIERT

4 very thinly sliced pork steaks
2 eggs
1/2 cup milk
1 cup flour
1 tsp. black pepper
1/2 tsp. paprika
Peanut oil for deep-frying

Preheat oil in deep fryer to medium heat. Make a wash by blending well the eggs and milk. Mix flour, pepper and paprika and place this on a sheet of waxed Paper. Dip the steak in the egg wash, making certain that it is thoroughly covered. Now put the steak in the flour mixture, coating both sides. Shake off excess. Deep fry in hot oil for 15 minutes or until meat is no longer pink.

SEA-AND-SHORE KABOBS

8 ounces fresh or frozen jumbo shrimp
2 tablespoons cooking oil
2 tablespoons finely chopped onion
2 cloves garlic, minced
1/4 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon curry powder
8 ounces boneless pork, cut into 1-inch cubes
1/4 of a fresh pineapple, cut into 1- to 1-1/2-inch cubes
3 red plums, pitted and quartered lengthwise
Salt and pepper
1/2 of a small papaya, peeled, seeded, and cut into 1-1/2-inch cubes

Thaw shrimp, if frozen. Peel and devein shrimp; set aside.

For glaze, in a medium mixing bowl stir together cooking oil, onion, garlic, lemon peel, lemon juice, and curry powder. Set aside.

Thread pork, pineapple, and plums on four 8-inch skewers. Season with salt and pepper, if desired. Thread shrimp and papaya on four additional 8-inch skewers.

Place pork skewers on the rack of the grill directly over medium-high heat. Grill for 12 to 14 minutes or until no pink remains, turning several times and brushing with glaze. Grill shrimp skewers beside pork skewers for 8 to 10 minutes or until opaque, turning several times and brushing with glaze. Heat and pass any remaining glaze. Makes 4 servings.

SHRIMP SCAMPI
(Brickyard Barn Inn, Topeka, KS)
(serves about 4)

8 ounces dry pasta
1/2 cup olive oil (as good a quality as you can afford, preferably extra virgin)
1 large onion, diced
6 cloves garlic, minced or crushed
1 cup white wine, not sweet (but as good as you can afford)
6 tablespoons butter
1 pound precooked shrimp, preferably the jumbo size, thawed
salt and fresh ground pepper, to taste
Optional: parsley, lemon, paprika, etc.

Start salted water boiling for pasta; add your pasta. Heat olive oil. Sauté garlic and onions (don't let them brown) over high heat until the onions start to turn clear. Add wine, turn to medium heat and reduce for 5 minutes; the alcohol will evaporate. Add shrimp; heat till warmed through. Stir in the butter until melted. Turn heat to low. Add salt and pepper to taste. Cover until the pasta is ready. Serve over the pasta.

Notes: This recipe is very flexible. Vegetarians can omit the meat and throw in vegetables. Carnivores can also throw in other meats, such as cooked white fish, lobster, turkey, or chicken. Be adventurous by adding tomatoes or pea pods. Garnish with parsley, cilantro, or lemon slices. If you are not a wine drinker, substitute low sodium chicken or vegetable broth.

SPICED LAMB SHANKS

If you have trouble locating lamb shanks, ask your meat market to special-order
them for you. You won't be sorry.

4 - 6 lamb shanks, about 1 lb each
Salt and freshly ground pepper to taste
3 Tbsp olive oil
1 medium onion, thinly sliced
4 - 6 cloves garlic, crushed
2 sticks cinnamon
4 large leaves fresh sage
1 cup beef stock
1 cup dry red wine
2 Tbsp honey
1/4 tsp ground cloves
1 1/2 cups pitted prunes
1 cup coarsely chopped plum tomatoes
Chopped fresh mint leaves for garnish

Season the lamb shanks generously with salt and pepper. Heat 2 tablespoons of the olive oil in a large heavy casserole over moderate heat and, working with two at a time, brown the lamb shanks on all sides. Set the lamb aside and discard the fat from the casserole. Heat the remaining oil and sauté the onions and garlic until tender but not brown, about 10 minutes. Return the lamb to the
casserole and add the cinnamon, sage, beef stock, wine, honey, and cloves. Bring to a boil, cover tightly, and place in a preheated 325F oven. Bake 2 hours, stir in the prunes and tomatoes, add more liquid if necessary, and bake tightly covered an additional hour. Serve garnished with fresh mint. Serves 4 to 6.

SPICED LAYER CAKE
(Indonesian) Serves 12 to 16

8 oz butter at room temperature
1 cup packed brown sugar
10 eggs at room temperature, separated
A pinch of salt
1 cup all-purpose flour, sifted
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cardamom
1 tsp ground ginger
1/4 tsp ground cloves
4 oz butter, melted
2 Tbsp powdered (confectioner's) sugar

Cream the butter and brown sugar with an electric mixer. Add the egg yolks and mix well. In a separate bowl, beat the egg whites and salt until firm (but not stiff) peaks form. Fold about one-third of the egg whites into the yolk mixture, followed by the remaining whites. Fold in the flour. Divide the resulting mixture evenly between two bowls. Add the spices to one of the bowls and stir well. Butter a
9-inch round cake pan and line the bottom with a buttered round of parchment or waxed paper. Spread 1/2 cup of the spiced batter in the bottom of the pan, spreading it evenly with a rubber spatula. Bake in a preheated 300F oven until it is firm enough to be brushed lightly with a pastry brush, about 10 minutes.
Remove from the oven and brush lightly with melted butter. Spread 1/2 cup of the plain batter over the top of the previous layer, bake until set (about 10 minutes), and brush with melted butter. Repeat, alternating the spiced and plain batters, until all the batter is used - this should produce about 12 layers. Cool on a wire rack for about 15 minutes, then invert the cake on the wire rack to cool
completely. Remove the parchment and dust with powdered sugar. Serve in very thin slices.

SPICED RICE

1 cinnamon stick
5 whole cloves
3 cardamom pods, lightly crushed
8 cups chicken stock or water
1 Tbsp ground turmeric
3 cups long-grain rice
1 cup carrots cut in 1/4-inch (5 mm) dice
1 cup golden raisins (sultanas)
1/2 cup chopped cilantro (coriander leaves)
1/2 cup grated coconut, lightly toasted

Heat the cinnamon stick, cloves, and cardamom pods in a dry skillet over moderate heat just until they become fragrant. Remove from the heat and tie the spices in a piece of cheesecloth (or muslin). Bring the chicken broth to a boil in a large pot over high heat along with the spice bag an the turmeric. Add the rice, stir once, reduce the heat, and simmer tightly covered for 15 minutes. Add the diced carrots and raisins and stir in gently. Cook for 5 minutes and drain the rice,
reserving 1/2 cup of the cooking liquid. Transfer the rice to a serving bowl and stir in the reserved liquid and cilantro. Sprinkle with toasted coconut and serve immediately. Serves 10 to 12.

STREUSEL PIE

Filling:
1 prepared 9-inch pie crust
2 29-oz. cans of sliced peaches, drained
1/3 cup all-purpose flour
1/2 cup powdered sugar
1 tsp. cinnamon

Topping:
3/4 cup all-purpose flour
1 tsp. cinnamon
1/2 cup brown sugar
1/3 cup butter

Combine filling ingredients in a large bowl and mix well. Pour into pie crust. Combine all topping ingredients and mix well with fork until crumbly. Sprinkle topping over filling. Bake in preheated oven at 375 degrees for 40 to 45 minutes or until topping is golden brown. You may cover the edges of the pie crust with tinfoil after 20 minutes of baking to prevent excessive browning.

SWEET POTATO INFORMATION

Get to know the sweet potato, an autumn vegetable favorite.

The sweet potato, surprisingly, is not related to the white potato, but rather is a member of the morning glory family.

Native to tropical areas of the Americas, the sweet potato has become classic on our Thanksgiving table and is so popular that it is available fresh throughout the year, and can also be purchased canned or frozen.

Although there are many varieties of sweet potato, only two are widely grown commercially: A pale yellow sweet potato and the darker-skinned variety that is often wrongly called "yam". The true yam is not related to the sweet potato.

Sweet potatoes do not store well, so purchase just before use.

TOMATO AND CUCUMBER SALAD

1/3 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon distilled white vinegar
1 1/4 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon black pepper
3 3/4 lb vine-ripened or plum tomatoes, cut into 1/3-inch dice (4 cups)
1 lb seedless cucumber, cut into 1/3-inch dice (2 1/2 cups)
3/4 cup finely chopped fresh curly parsley (from 1 bunch)
1/4 cup finely chopped sweet onion (such as Vidalia or Walla Walla)

Whisk together oil, lemon juice, vinegar, salt, cumin, and pepper in a medium bowl. Add tomatoes, cucumber, parsley, and onion and stir to combine. Let stand at room temperature 10 minutes before serving. Makes 4 to 6 servings.

TOMATO JAM
Yield: about 9 medium glass jars

3 cups prepared tomatoes (about 2 1/4 pounds ripe tomatoes)
1 1/2 teaspoons grated lemon rind
1/4 cup lemon juice (2 lemons)
6 1/2 cups (2 pounds 14 ounces) granulated sugar
1 bottle pectin "Certo"

First prepare tomatoes. Scald, peel, chop the fully ripe tomatoes. Bring to
a boil and simmer 10 minutes.

Measure 3 cups of that into a large saucepan. Add the lemon rind and juice to the tomatoes. Add the exact measure of sugar and mix well. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and add pectin. Skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly and prevent floating "fruit."

Ladle into glass jars and you can use 1/8 inch of melted paraffin on top or use sealing lids.

TOMATO MARMALADE
Try this with ham or fowl.

4 oranges
2 lemons
1/2 cup cold water
8 tomatoes
Scalding water
Granulated sugar

Peel oranges and lemons. Cut away white pith and discard. Cut peel into thin
strips; cover with 1/2 cup water and bring to boil. Simmer for 15-20 minutes; drain. Dip tomatoes in scalding water and peel. Halve peeled oranges and lemons and discard pits. Mince fruit pulp and tomatoes together. Add cooked peel to fruit and tomato mixture, cover and simmer for 20 minutes. Boil uncovered for 15 minutes. Measure and add an equal amount of sugar. Simmer, uncovered, stirring frequently until ready to jell (until it sheets off a spoon). Ladle into sterilized jars and process according to manufacturer's instructions.

WHOLE WHEAT BUTTERMILK PANCAKES

1/2 cup whole wheat flour
1/2 cup flour
1teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup buttermilk -- or sour milk
2 tablespoons vegetable oil

In a large mixing bowl, stir together the flours, sugar, baking powder, baking soda and salt. In a second bowl, beat the egg, milk and oil together. Add the liquids to the flour mixture and stir just until blended. Pour the batter onto a greased hot griddle to cook 4 inch pancakes. Serve with fresh fruit slices, unsweetened applesauce or low-calorie syrup.

ZUCCHINI BREAD

2 eggs
1/2 cup vegetable oil
1 cup granulated sugar
1 cup grated zucchini
1/2 cup crushed pineapple, drained
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease one 9x5x3 inch loaf pan. Beat eggs, oil, and sugar in a large bowl. Stir in the zucchini, pineapple, and vanilla. In another bowl, measure and combine the flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Add all at once into batter. Stir to moisten. Pour into loaf pan. Bake for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack.

ZUCCHINI SCONES

2 1/4 cup flour
3 tsp. baking powder
1/2 tsp. salt
1/3 cup granulated sugar
1 tsp. cinnamon
1 tsp. grated orange peel
1 tsp. grated lemon peel
4 tsp. cold sliced butter
1 egg, slightly beaten
1/3 cup milk
1 cup grated zucchini

Mix flour, baking powder, salt, sugar, cinnamon and grated peels together. Cut in the butter until it resembles coarse cornmeal. Mix the egg with milk. Add to flour mixture with the grated zucchini. Stir with a fork until a soft dough forms.
Turn on to a lightly floured board or waxed paper. Roll into a ball. Cut in half and pat each half into a 6-7 inch round. Dip a knife into flour and cut each round into 5 wedges. Place on a cookie sheet sprayed with cooking spray. Bake 12-15 minutes at 425 degrees. Makes 10 - 12 scones.







 

 

 

 

 

 

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