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

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Recipes from Spike & Jamie

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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).


AFRICAN PEANUT BUTTER CHICKEN
APPLE-BERRY TART
APPLE PORK CHOP SKILLET
APPLE STRUDEL
BACON HORSERADISH DIP
BAKED ONION SOUP
BLUEBERRY BISQUICK MUFFINS
BREAKFAST PIE
BUTTER PECAN BARS
BUTTERSCOTCH SAUCE
CAJUN-FLAVORED CATFISH
CARAMEL APPLE BARS
CHEDDAR POTATO PIE
CHERRY DESSERT
CHICKEN SAVOY
CHICKEN WITH ORANGE SALSA BUTTER
CHILI VERDE BURRITOS
CHOCOLATE FANTASY BARS
COOL HAND LUKE’S BRUNCH BURRITO
CORN CAKES WITH BLACK BEAN SALSA
CRANBERRY BARS
CRANBERRY MUFFINS
CROCK POT COLORFUL CHICKEN STEW
CUCUMBER DIP
CURRIED POT ROAST
DARK CHOCOLATE TAPIOCA PUDDING
DUMPLINGS DE PAPA Y CARNE AL VAPOR
FETTUCCINI ALFREDO
FLANK STEAK ET TU?
FRESH APPLE CAKE
FRITOS MIXTOS CON SALSA CHINA LATINA
GEMELLI WITH GREEN BEANS
HERBED HOME-FRIED POTATOES
HONEY WHEAT BREAD
KASHA
LEBANESE CHICKEN
LIME CHICKEN SOUP
LOIN OF PORK WITH PRUNES and APPLES
MARISCADA SALSA VERDE
MURGH DOOPIAZA
ORANGES IN CARAMEL SYRUP
PANCAKES WITH 7-UP
PARSNIPS
PECAN CHICKEN
POLISH CABBAGE SOUP
PORK KABOBS WITH MUSHROOM SAUCE
POSOLE TOWERING INFERNO CREOLE
RADISH AND ROOT KIMCHI
RASPBERRY CHEESECAKE
RED AND GREEN CHILI SAUCES
ROSEMARY AND GARLIC PORK ROAST
SAVORY VEGETABLE BEEF SOUP
SEAFOOD GUMBO
SEAFOOD SNOW PEAS WHITE NOODLES
SHRIMP IN GARLIC
SOPA DE CAMOTES A LA AREQUIPEÑA
SPICY CREAMED CORN
SPICY PORK STEW
STUFFED CELERY STICKS
SUNDANCE’S SALSA STEAK IN A SACK
THAI FRIED RICE
TORRE DE FRUTAS CON CREMA PERUANA
TOWERING INFERNO CREOLE POSOLE
VENETIAN BRAISED CHICKEN
WHITE CHOCOLATE CHEESECAKE


AFRICAN PEANUT BUTTER CHICKEN
Recipe created by: Paula Lipsius
1998 Newman's Own/Good Housekeeping Recipe Contest
Salsa Category Finalist Serves 6

6 chicken-breast halves with bones (about 3 lbs.), skin removed
1 Tbsp. vegetable oil
2 tsp. salt
1 tsp. curry powder
1 large onion, peeled and thinly sliced
1 large red pepper, cut into thin strips
8 oz. (1 cup) Newman's Own Mild Salsa
1 large tomato, thinly sliced
1½ cups uncooked rice
1/4 cup crunchy peanut butter
1/4 cup warm water

In nonstick 12-inch skillet over medium-high heat, cook chicken in batches in vegetable oil 5 minutes, turning once, until golden; remove and set aside.

Reduce heat to medium; add salt, curry powder, onion, and red pepper; cook 1 minute, stirring. Add Newman's Own Mild Salsa and tomato to skillet; cover and simmer 5 minutes.
Return chicken to skillet. Cover and simmer over medium-low heat for 25 minutes or until chicken is cooked through. While chicken cooks, cook rice as label directs. Spoon onto a large platter. Arrange chicken on top; keep warm.

Whisk peanut butter with warm water in a cup. Stir into vegetable mixture in skillet; heat to boiling. Spoon over chicken and rice.

APPLE-BERRY TART
Serves 6

Crust-
1 cup all-purpose flour
1/4 cup pastry flour
1/4 tsp salt
1/2 cup unsalted butter, cold and cut into bits
1 egg, separated
2 Tbsp honey
2 Tbsp sour cream

Jam-
1 cup peeled, finely chopped cooking apples, such as Granny Smith
1/2 cup apple or orange juice
1/3 cup honey
6 ounces raspberries
6 ounces blackberries
1/2 tsp ground cinnamon

Line a baking sheet with foil and crimp the edges up, in case filling oozes out of any racks in the dough. Coat with cooking spray.

To make the crust: Mix the 2 flours and salt together in a bowl. Cut the butter in until the mixture resembles coarse crumbs. Make a well in the center and add the egg yolk, honey, and sour cream. Stir to combine and fold into the flour just until combined. Flatten the dough into a disc, wrap in plastic, and refrigerate for an hour or up to 24 hours.

To make the jam: Bring the apple, juice, and honey to a boil. Keep on a low boil for 20 minutes. Watch carefully--do not let all the liquid boil away! Add the berries and cinnamon and continue to cook for another 15 minutes. Turn the jam into a wide-bottom bowl and allow to cool. This part may be made up to one day in advance. Bring the jam to room temperature before baking.

To bake the crostata: Place a rack in the center of the oven and preheat to 400 degrees F.

Roll the dough out to 11" in diameter. Place it on the baking sheet and brush the entire surface with the egg white. Spread the jam evenly in the center of the dough. Fold and crimp the crust over, making a slightly higher barrier of the crust to prevent the jam from bubbling over. After folding, the crostata should measure about 7" in diameter.

Place in the center of the oven and bake for 30 to 40 minutes, until golden brown.

APPLE PORK CHOP SKILLET

4 boneless pork chops, 1/2 inch thick
2 apples, coarsely chopped, (Granny Smith, McIntosh, Fuji, Jonathan or Rome)
1 1/2 cups apple juice
1 pkg. (6 oz.) Stuffing Mix, any variety

Heat 1 tablespoon oil in large nonstick skillet on medium heat. Add chops; cook 4 minutes on each side or until lightly browned. Remove chops from skillet.

Add apples, juice and contents of Vegetable/Seasoning Packet to skillet; stir. Bring to a boil. Add Stuffing Crumbs; stir just to moisten.

Top with chops; cover. Cook on low heat 5 minutes or until pork chops are cooked through.

Try serving with green beans and warm whole wheat rolls.

For extra texture, try adding 1/4 cup chopped walnuts or pecans. Stir in nuts with Stuffing Crumbs; continue as directed. Makes 4 servings.

APPLE STRUDEL

1/2 cup dark seedless raisins
2 Tbsp. brandy
2 cups apples, pared and thinly sliced (Granny Smith are great!)
1/2 cup walnuts, chopped
1/2 cup granulated sugar
2 Tbsp. butter, melted
1 Tbsp. lemon peel, grated
1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract

2 Tbsp. butter, melted
1/2 cup fine bread crumbs 1/2 cup apricot preserves
1 Tbsp. brandy
6 sheets Athens™ or Apollo™ fillo dough

4 Tbsp. butter, melted, and powdered sugar for strudel top

Soak raisins in 2 Tbsp. of brandy about 2 hours. Combine raisin mixture, apples, walnuts, granulated sugar, 2 Tbsp. melted butter, lemon peel, cinnamon and vanilla in a large bowl. Set aside.

In small skillet, melt 2 Tbsp. butter and stir in bread crumbs. Cook until browned (but not too dark). In a small saucepan, heat apricot preserves over low heat until hot. Stir in 1 Tbsp. brandy.

Heat oven to 350°F. Layer fillo sheets on a linen-like kitchen towel, brushing each sheet with melted butter. Spread entire surface with hot apricot mixture; sprinkle with bread crumbs. Spoon apple mixture along longest end of fillo in a 3" strip, leaving a 1/2" border. Using the towel for assistance, lift to roll fillo over filling to form a jelly roll. Place strudel seam side down on lightly buttered jelly roll pan. Brush with butter. Score strudel diagonally through the top few leaves into 12-15 equal sections. Bake at 350°F until strudel is golden brown, about 45-50 minutes. Cool slightly. Sprinkle with powdered sugar and cut into servings.
Serves 12-15 Recipe From Athens Foods

BACON HORSERADISH DIP

3 8-oz packages cream cheese at room temperature and cut into small pieces
12 oz cheddar cheese, shredded
3 cloves garlic, finely chopped
1 scallion (spring onion), green and white parts, chopped
1 cup half-and-half or heavy cream
3 Tbsp prepared horseradish
1 Tbsp Worcestershire sauce
Salt and freshly ground pepper to taste
12 slices bacon fried crisp, drained, and crumbled

Combine all the ingredients except the bacon in a slow cooker or oven-proof covered baking dish. Cook covered on high heat or in a preheated 300F oven for 2 to 2 1/2 hours, stirring once halfway through cooking. Stir in the bacon and serve with thinly sliced French bread, corn chips, pita wedges, or crackers. Serves 16 to 20.

BAKED ONION SOUP

2 tablespoons canola oil
8 medium onions, quartered and thinly sliced
2 cloves garlic, minced
5 cups water
1/4 cup dry red wine
1 teaspoon dry mustard
2-4 tablespoons miso to taste, dissolved in 1/3 cup water
French bread, as needed
1 1/2 cups grated reduced-fat mozzarella cheese or mozzarella-style soy cheese

Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until they are golden. Add the garlic and continue to sauté slowly until the onions are lightly and evenly browned. Add water, wine, and mustard. Bring to a simmer, then simmer gently, covered, for 15 minutes. Stir in the dissolved miso and remove soup from heat. Allow the soup to stand for 15 minutes.

Preheat oven to 350F.

Slice bread into 1-inch-thick slices, allowing 1 slice per serving. Bake on a cookie sheet for 15 minutes, or until dry and crisp.

To assemble the soup, place a slice of bread in each ovenproof bowl and ladle a serving of soup over it. Sprinkle about 1/4 cup of the grated cheese over each. Place the bowls on 1 or 2 cookie sheets so that they will be easier to handle. Bake the soup for approximately 10 minutes, or until the cheese is thoroughly melted. Serve at once. Serves 6.

Hints: (a fermented soybean paste, available in the Asian section of the supermarket, or in your local health food store), If you’re unfamiliar with miso, you might want to start with only 2 tablespoons, dissolved in half the water recommended above. Taste the soup, then add more dissolved miso to your taste if you’d like a stronger flavor.

BLUEBERRY BISQUICK MUFFINS

1 egg
2 cups Bisquick Baking mix
1/3 cup sugar
2/3 cup milk
2 tablespoon veggie oil
3/4 cup blueberries

Heat oven to 400 degrees. Grease bottom only of 12 medium size muffin cup pan or line with paper baking cups. Beat eggs slightly in medium bowl; stir in remaining ingredients in except blueberries until just moistened. Fold blueberries into batter. Divide batter evenly among cups. Bake 15 to 18 minutes or until golden brown.

BREAKFAST PIE
(Inn at Woodhaven, Louisville, KY)

1 - 9" deep dish pie shell
mozzarella cheese
cooked, crumbled sausage
4 eggs
3/4 cup milk

Line pie shell with cheese-then cover with sausage, then cover again with cheese. Mix eggs and milk and pour over. Bake at 325 degrees for approximately 40 minutes or until set.

BUTTER PECAN BARS

2 eggs, beaten
1/2 cup butter, softened
1 and 1/3 cup flour
1 and 1/2 cups brown sugar
2 tsp. vanilla
2/3 cup pecans, chopped

Combine all ingredients and mix well. Pour into a greased 13 x 9 inch baking pan and bake for 20 - 30 minutes at 350 degrees. Allow to cool and cut into bars. You can just tell by the ingredients that these are going to be good.

BUTTERSCOTCH SAUCE

1/2 cup butter
1 3/4 cup brown sugar
1 cup corn syrup
1/2 tsp. vanilla
1 cup evaporated milk or 1/2 cup thick cream

Place the sugar, syrup and butter in a heavy-bottom pan and boil the mixture till it reaches a soft ball stage.

Remove from the heat, add Milk OR cream, Vanilla and mix well.

Cool and serve over ice cream, apple pie or anything else you can think of.

CAJUN-FLAVORED CATFISH

1 tablespoon black pepper
1 tablespoon dried oregano, crushed
2 to 3 teaspoons seasoned salt
2 teaspoons onion powder
1 teaspoon crushed red pepper
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
4 skinned catfish fillets (about 1/2 inch thick)

Preheat oven to 350 degrees F. In a small bowl stir together black pepper, oregano, salt, onion powder, crushed red pepper, chili powder, and ground cumin. Use about 1 tablespoon seasoning mixture to coat both sides of catfish. Arrange fish in lightly greased shallow baking pan.

Bake for 10 minutes. Turn fish over and continue baking for 5 to 8 minutes more or until fish just flakes easily when tested with a fork. Store remaining seasoning mix in an airtight container at room temperature up to 1 month. Use for fish or pork. Makes 4 servings.

CARAMEL APPLE BARS

2 cups flour
2 cups quick cooking rolled oats
1-1/2 cups brown sugar
1 tsp. baking soda
1-1/4 cups butter, melted
1-1/2 cups caramel ice cream topping
1/2 cup flour
2 cups coarsely chopped peeled apples
1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease a 15x10" jelly roll pan and set aside. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda, and melted butter. Stir with wooden spoon and mix until crumbly. Press half of this mixture in prepared pan and set aside. Reserve remaining crumbly mixture.

In small saucepan, combine ice cream topping and 1/2 cup flour. Mix well with wire whisk. Bring to a boil over medium heat, stirring constantly. Boil for 3-4 minutes until thickened.

Sprinkle apples and pecans over crust in pan. Pour caramel mixture over apples and sprinkle with reserved crumbly mixture. Bake at 350 degrees for 22-26 minutes until golden brown. Cool and cut into bars. 48 bars

Note: Use real butter. It does not work well with margarine.

CHEDDAR POTATO PIE

1 lb. lean ground beef
1 cup chopped onion
3/4 cup Steak Sauce (A-1 is fine)
2 cups prepared mashed potatoes
1 cup Shredded Cheddar Cheese


Cook and stir meat and onion in large skillet 4 to 5 minutes. Add steak sauce; bring to boil. Reduce heat; simmer for 5 to 7 minutes. Spoon into 1-1/2-quart casserole.

Mix mashed potatoes and cheese. Spread mashed potato mixture evenly over meat mixture.

Bake at 350°F for 12 to 15 minutes or until thoroughly heated.

Safe Food Handling: To thaw frozen ground beef safely, keep meat wrapped and thaw on bottom shelf of refrigerator, not on countertop.

CHERRY DESSERT

1 1/2 cup boiling water
1 pkg. (6 oz) cherry flavor gelatin
1 1/2 cups cold water
1 can (21 oz) cherry pie filling
3 cups cold milk
2 pkgs. (3 oz each) vanilla instant pudding (you can use sugar free)
1 tub (8 oz) cool whip; thawed
4 cups angel food cake or pound cake; cut into cubes

Place gelatin in large bowl; add boiling water, stir 2 minutes or until completely dissolved. Stir in cold water and cherry pie filling. Refrigerate for approx. l hour or until slightly thickened.

Place cake cubes in a 3 qt. glass serving bowl. Spoon gelatin mixture over cake cubes. Refrigerate 45 minutes or until set but not firm.

Pour milk into a large bowl and add pudding mixes. Beat with wire whisk for 2 minutes. Gently stir into two cups of the whipped topping. Spoon over gelatin mixture in bowl.

CHICKEN SAVOY
(by amateur chef, Mike Rodman)

4 bone-in chicken breasts, with skin left intact
balsamic vinegar
3 Tbsp. margarine
1 heaping Tbsp. bottled crushed garlic
salt, pepper and paprika

1/3 cup balsamic vinegar
1/3 cup red wine vinegar
1/3 cup water
2 Tbsp. chopped fresh parsley

Pre-heat oven to 375 degrees. Clean the chicken and cut away extraneous fat. Liberally sprinkle chicken with balsamic vinegar on both sides and place on an elevated rack, skin side up, in a roasting pan.

Pour 1/4 cup of water in the bottom of the pan.

In a small skillet, melt the margarine (sorry butter lovers, but butter will separate in the oven and leave this dish an unpleasant mess) with the crushed garlic until you have a semi-thick, oozing garlic spread.

Spoon liberally over the chicken and season to taste with salt, pepper and paprika (for color).

Roast for 40 minutes. Remove chicken from the oven and raise the oven temperature to 400 degrees.

Mix the cup of balsamic vinegar, red wine vinegar and water, and heat it in the microwave for 1 minute. Pour the mixture into the bottom of the roasting pan and sprinkle the parsley on top of the chicken.

Return to oven, for 10 minutes (or until juices run clear when pierced at the thickest point).

Remove chicken to plates. Scrape up the juices in the bottom of the pan, pour into a large measuring cup (or something similar) and pour juices around each piece of chicken.

I have found the perfect side dish to be pasta with an Alfredo sauce.

CHICKEN WITH ORANGE SALSA BUTTER
(By Paul Newman)

4 Tbsp. unsalted butter at room temperature
4 Tbsp. Newman’s Own All-Natural Bandito Salsa
1 tsp. grated orange zest
½ cup flour
½ tsp. salt
¼ tsp. cayenne pepper
2 whole chicken breasts (8-ozs. each), skinned boned, and halved
¼ cup fresh orange juice
2 Tbsp. vegetable oil
orange slices for garnish

In a food processor, process the butter, salsa, and orange zest until smooth. Spoon the butter onto a sheet of plastic wrap and shape into a log. Wrap tightly and freeze.

Combine the flour, salt, and cayenne on a plate.

Dip the chicken pieces, 1 at a time, in the orange juice and then in the seasoned flour; shake off the excess. Discard the juice.

Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken in 1 layer and cook, turning once, until golden brown and cooked through, about 7 to 8 minutes depending on thickness. Place on dinner plates.

Cut the cold orange butter into 4 pieces and put a piece on each chicken breast. Garnish with orange slices and serve at once. Serves 4

CHILI VERDE BURRITOS

3 lbs. lean pork, cut into 1/2-inch cubes
1-2/3 cup chicken stock
1/3 cup liquid from coarse purée (see directions)

Coarse purée:
1 lb. tomatillos
2 medium onions
3 jalapenos, stems removed
8 cloves garlic
2 4.5-oz. cans of chopped green chilies
1 small bunch of cilantro, chopped
1 tsp. ground cumin

10 large tortillas

After cutting the pork, you’ll need to soften the tomatillos, so they’ll purée easier. Peel off the outer leaf and discard; put in boiling water for 3 minutes; drain in colander; then put tomatillos in a bowl of cold water (to keep them from continuing to cook).

Separately pulse in a mini-food processor: the softened tomatillos, onion, jalapenos and garlic. (Don’t use a blender for this. It would nearly liquefy the contents. So if you don’t have a food processor, mince by hand.) Don’t liquefy any of the items -- just pulse it enough to be finely chopped.

As you finish with each ingredient, put it in a mixing bowl. After all four items have been chopped, add the canned chilies and cilantro. Mix well and drain through a colander, catching the juices in another bowl.

Save 1/3 cup of the juices that drain out and discard the rest. Return coarse purée to its own mixing bowl and stir-in the cumin.

Brown pork in Dutch oven or stockpot (a 5-qt. cast-iron Dutch oven works great). Drain; return to pot and add chicken stock and 1/3 cup of the purée liquid.

Simmer pork in liquid for 1 hour. (Can be made ahead, to this point.)

Add coarse purée and simmer for another 20 minutes. Serve in large tortillas, using slotted spoon for filling and a regular spoon to spread liquid on top. Serve
with refried beans or rice.

CHOCOLATE FANTASY BARS

1 pkg. chocolate cake mix (2 layer)
1/3 cup veggie oil
1 egg
1 cup chopped nuts
1 cup (6 oz.) semi-sweet chocolate chips
1 (14-oz) can sweetened condensed milk
1 tsp. vanilla extract
dash salt


Preheat oven to 350. With mixer on medium speed, beat cake mix, oil and egg in large bowl until crumbly. Stir in nuts. Set aside 1 cup of the crumb mixture. Firmly press remaining mixture on bottom of a greased 9 x 13 inch baking pan.

In small sauce pan, melt chips with condensed milk, vanilla and salt. Pour evenly over prepared crust. Sprinkle with reserved crumb mixture evenly over top. Bake at 25 to 30 minutes or until edges are firm. Cool; cut into bars. Drizzle with tube decorating icing if desired. Store loosely covered at room temp.

COOL HAND LUKE’S BRUNCH BURRITO

2 Tbsp salad oil
Salt and freshly ground black pepper to taste
8 oz. bulk sausage
2 jalapeno peppers, seeded and chopped
1 Tbsp unsalted butter
4 large flour tortillas, warmed
1 medium onion, chopped
4 oz. Monterey Jack cheese, shredded
2 cups Newman’s Own All-Natural
Diavolo Sauce
4 cups shredded lettuce
8 eggs
1 lime, sliced

In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add the sausage and cook thoroughly, until no pink shows. Remove from the skillet and drain on paper towels. Wipe the fat from the pan.

In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the jalapeno peppers and onion, and cook, stirring, until tender. Add the sauce and sausage, and cook for 5 minutes.

In a bowl, beat the eggs with ¼ cup of water, salt, and pepper. In another skillet, melt the butter over medium heat, pour in the eggs, and cook, stirring, for 4 minutes. Stir in half of the sausage and sauce mixture.

Preheat the broiler.

Spoon ¼ of the egg mixture onto each tortilla, then roll up the tortillas and place in an ovenproof or microwave-safe serving dish. Pour the remaining sausage and sauce over the tortillas and sprinkle the cheese on top. Broil or microwave the tortillas until the cheese melts.

Serve on plates garnished with the lettuce and lime slices. Serves 4

CORN CAKES WITH BLACK BEAN SALSA

1/2 cup cornmeal
3/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup Parmesan cheese
1 tsp. sugar
1/2 tsp. baking soda
1 cup buttermilk
2 Tbsp. butter, melted
1 egg
1 - 8 oz. can whole kernel corn, drained

Place first 6 ingredients in a large bowl and mix. Whisk together buttermilk, butter, egg and corn. Add to dry ingredients and mix thoroughly. Heat a non-stick skillet to medium-high heat. Ladle mixture onto skillet creating 3 inch cakes. Cook until golden brown; about 3 minutes per side. Serve with black bean salsa, recipe to follow.
Black Bean Salsa

2 - 15 oz. cans black beans, drained
2 Roma tomatoes, diced
Juice of 1 lime
2 serrano chilies, diced
1/4 cup olive oil
2 Tbsp. balsamic vinegar
1/2 tsp. sugar
2 Tbsp. cilantro, minced

Combine all ingredients in a bowl and mix well. Make at least a few hours ahead to allow flavors to blend.

CRANBERRY BARS

2 cups of fresh cranberries
2 eggs; well beaten
1/2 cup butter or margarine
1 tsp. vanilla
1 1/4 cup sugar
1 1/2 cup flour
1/2 cup chopped walnuts or pecans
1/2 tsp. salt

Mix eggs, butter and vanilla. Add remaining ingredients. Spread in a greased 9 x 13 pan. Bake 40 minutes at 350 degrees. Allow to cool. Spread with cream cheese frosting. Cut into bars.

Cream Cheese Frosting:
3 oz. cream cheese; softened
1 tsp. milk
2 cups powdered sugar
1/2 cup butter or margarine
1 tsp. Vanilla

CRANBERRY MUFFINS

2 cups fresh cranberries; sliced
1 box yellow cake mix (2 layer)
1 small pkg. vanilla pudding (not instant)
1 - 2 tsp cinnamon
sugar

Prepare cake mix as directed on the box. Add vanilla pudding mix and sliced cranberries. Swirl in the cinnamon. Fill a muffin pan about 3/4 full. Bake according to cake mix directions. Sprinkle warm muffins with sugar. Makes 24

CROCK POT COLORFUL CHICKEN STEW

1 lb. boneless skinless chicken breasts, cubed
1 (14 1/2 oz.) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4 oz.) cans mushroom stems and pieces, drained
2 low-sodium chicken bouillon cubes
Artificial Sweetener equal to 2 tsp. Sugar
1 tsp. chili powder
1/4 teaspoon pepper
1 tablespoon cornstarch
2 cup cold water

In a 5-quart crock pot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender.

CUCUMBER DIP

1 cucumber, peeled, seeded and diced
1/2 cup sour cream
2 Tbsp. green onions, chopped
1 clove garlic, minced
2 Tbsp. fresh dill, chopped
1 tsp. lemon juice
Salt and pepper to taste

Combine all ingredients and mix well. Chill until ready to serve. Serve with crackers. This starter is fresh and tasty.

CURRIED POT ROAST

2-3 medium onions, chopped
4-6 medium carrots, chopped
2-4 cloves garlic, crushed
1 bay (laurel) leaf
1/2 tsp dried thyme
1 tsp ground ginger
1 tsp curry powder
1 tsp ground turmeric
1/2 tsp ground cumin
Salt and freshly ground pepper to taste
2 - 2 1/2 lbs boneless beef chuck roast, trimmed of excess fat
1 can diced tomatoes with their liquid
1/2 cup beef stock, red wine, or water

Place the onions, carrots, garlic, bay leaf, and thyme in a slow cooker or covered baking dish. Combine the ginger, curry powder, turmeric, cumin, salt, and pepper in a small bowl and rub this mixture over the roast. Place the roast on top of the vegetables and add the tomatoes and stock. If using a slow cooker, cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. If using an oven, bake tightly covered in a 300F oven for 4 to 5 hours, adding more liquid during cooking if necessary. Transfer the meat and vegetables to a serving platter and serve with the pan juices. Serves 6 to 8.

DARK CHOCOLATE TAPIOCA PUDDING

2/3 cup sugar
3 Tbsp. minute tapioca
3-1/2 cups milk
1 egg, slightly beaten
2 squares Unsweetened Baking Chocolate
1 tsp. vanilla
Whipped Topping, thawed (optional)

Mix sugar, tapioca, milk and egg in medium saucepan. Let stand 5 minutes. Add chocolate. Cook on medium heat, stirring constantly, until mixture comes to full boil. (Pudding thickens as it cools.) Stir with wire whisk to blend chocolate. Remove from heat.
Stir in vanilla. Cool 20 minutes; stir. Serve warm or chilled. Store leftover pudding in refrigerator. Serve with whipped topping.

Special Extra: Garnish with chopped pecans.

DUMPLINGS DE PAPA Y CARNE AL VAPOR
(Steamed beef and potato dumplings)
Like tamales, filled dumplings will become one of your favorite foods once you become proficient at making them. Whip up an extra batch to store in the freezer.

for dumplings:
2 teaspoons vegetable oil
1 medium potato, peeled and cut into small cubes (about 3/4 cup)
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1 serrano chili, stemmed, seeded, and minced
1/4 cup red wine
1/2 pound lean ground beef
1/2 teaspoon red chili powder
1/2 teaspoon ground cumin seed
1/2 teaspoon salt
40 round wraps for dumplings (about 2/3 of a 12-ounce package)
1/2 teaspoon sesame oil

for garnish:
2 teaspoons sesame oil
2 teaspoons red chili oil
1/4 cup fresh cilantro, minced

To make the filling, pour vegetable oil into a nonstick sauté pan over medium-high heat. Sauté potato until almost browned. Add onion, red bell pepper, and serrano chili. Continue to cook until vegetables are tender. Transfer vegetables to a mixing bowl. Place wine and beef in the sauté pan. Cook, stirring, until meat browns. Drain off fat and excess wine.

Add meat to mixing bowl with vegetables, along with red chili powder, cumin, and salt. Mix well to incorporate ingredients. Place a heaping teaspoon of meat mixture in the center of each wrap. Moisten one edge of wrap with water. Fold over and press to seal. Overlap left and right corners above filled pocket. Seal
corners together with water. Brush a steamer pan with 1/2 teaspoon sesame oil. Arrange dumplings in the steamer. Place it over a pot of boiling water. Cover and cook for approximately 10 minutes. Transfer dumplings to a serving dish.

Drizzle with sesame oil and red chili oil. Sprinkle with minced cilantro.

FETTUCCINE ALFREDO
(to serve with the Chicken Savoy, above)

Enough pasta for four people, about 1 pound uncooked.
4 tbsp. butter
2/3 cup heavy cream
1/2 cup chicken stock or broth
Sea salt and fresh cracked pepper, to taste
2 large egg yolks
1/4 cup fresh Parmesan, grated

Cook the pasta until just underdone.

While the pasta is cooking, combine the butter, heavy cream and chicken stock in a pot large enough to hold the pasta and the sauce. Bring to a boil and reduce heat.

Season with salt and pepper.

Now add the undercooked pasta into the pot and return to a boil. This finishes the pasta and the sauce will be a bit thin.

Once the pasta is done to perfection and the sauce is still boiling, turn off the heat and add one of the egg yolks and quickly stir it in, then the other. This will thicken your sauce. If it is too thick, add just a bit more stock. Now add the cheese and toss well. Serve to warm bowls immediately.

FLANK STEAK ET TU?

½ cup reduced-sodium soy sauce
½ cup Newman’s Own Caesar Salad Dressing
½ cup water
½ cup chopped green onion
2 Tbsp. Oriental sesame oil
1 Tbsp. sugar
½ Tbsp. minced garlic
1 2 lb. beef flank steak
Blend all ingredients except steak, and put in a large zip-tight plastic bag. With fork, pierce the steak on both sides, 50-60 times. Place steak in bag with marinade, turning to coat. Refrigerate overnight.

Prepare grill. Remove steak from marinade; discard marinade. At medium heat, grill steak about 5 minutes per side for medium-rare. Remove to cutting board; let stand for 5 minutes before slicing. Slice, against the grain, into thin strips. Serve alone or on a bed of mixed greens Serves 8

FRESH APPLE CAKE
From 1971 La Leche League Cookbook, 4th Printing

4 cups diced apples unpeeled
2 cups white sugar
1 cup chopped nuts
1/2 cup oil
2 eggs, well beaten
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt

Dice apples, not too fine. Pour sugar over and stir. Add oil, eggs and nuts. Mix flour, baking soda, cinnamon and salt together. Mix dry ingredients with wet ingredients being sure to mix in all dry ingredients. Bake at 350° in a lightly greased or sprayed 9x9x2 inch pan for 1 hour or until cake begins to pull away from sides of pan.

FRITOS MIXTOS CON SALSA CHINA LATINA
(Beer batter fried seafood and vegetables with a Chinese-Latin dipping sauce)

This versatile appetizer or main course can be dressed up for a fancy dinner or dressed down for use as a snack at a Super Bowl party. Calamari and mushrooms can be substituted for the suggested ingredients.

for fried foods:
1 1/2 cups all-purpose flour
1 can (12 ounces) beer
1/2 teaspoon salt
1 tablespoon vegetable oil
Vegetable oil for frying
1 onion, sliced into rings
1 ripe plantain, peeled and sliced into rounds
1 pound shrimp, peeled
1 pound sliced, boneless white fish (cod, grouper, haddock, or snapper)

Stir flour, beer, salt, and 1 tablespoon vegetable oil in a mixing bowl. Set aside for at least a half hour. Heat oil in a deep fryer or skillet. Using a fork or chopsticks, dip onion, plantain, shrimp, and fish in batter. Shake off excess. Fry until golden brown. Drain well on paper. Serve with dipping sauce.

for dipping sauce:
1/2 cup sugar
1/4 cup water
1/4 cup distilled white vinegar
2 teaspoons red chili sauce
1/2 teaspoon salt
1 teaspoon cornstarch
1 small red chili, stemmed and cut into rings

Place sugar, water, vinegar, red chili sauce, and salt in a non-reactive pan over high heat. Bring to boil, whisking to blend. Whisk in cornstarch. Reduce heat to medium. Cook until sauce lightly thickens. Transfer to a serving dish. Sprinkle red chili rings over the top.

GEMELLI WITH GREEN BEANS
WALNUTS, BACON AND GORGONZOLA
Depending on where you live, haricots verts—tiny green beans about as thick as a pencil—can be easy or impossible to find. If you can't get them, choose the smallest green beans available. Serves 4

8 to 10 oz. gemelli or other short twisted pasta
4 oz. haricots verts or very small green beans
4 to 6 slices bacon, cut into 1/2-inch-wide strips
3 tablespoons olive oil, divided
1 shallot, minced
3 garlic cloves, minced
3/4 cup walnut pieces, toasted*
3/4 cup (3 oz.) crumbled Gorgonzola cheese
Kosher (coarse) salt
Freshly ground pepper

Cook gemelli in large pot of boiling salted water according to package directions; drain. (Do not rinse.)

Meanwhile, bring medium saucepan of water to a boil. Add haricots verts; cook 1 to 2 minutes or until crisp-tender. Drain; run under cold water to stop cooking.

Cook bacon in medium skillet until almost crisp. Place on paper towels to drain. Discard bacon drippings from skillet.

Return skillet to medium heat. Add 1 1/2 tablespoons of the oil and shallot; cook 5 minutes or until shallot is soft and fragrant. Add garlic; cook 2 minutes. Add haricots verts and walnuts; toss thoroughly to heat through.

Place gemelli in shallow bowl. Add haricots verts mixture and remaining 1 1/2 tablespoons oil; toss thoroughly. Add bacon and Gorgonzola; toss. Sprinkle with salt and pepper.

TIP *To toast walnuts, spread on baking sheet; bake at 375°F. for 7 to 10 minutes or until lightly browned. Cool.

HERBED HOME-FRIED POTATOES
Servings: 8

4 pounds baby Dutch yellow potatoes
3 cups organic yellow onion finely chopped
1/2 cup olive oil
2 teaspoons rosemary, chopped
1/4 cup Italian parsley leaves, minced

In a kettle combine the potatoes with enough cold water to cover them by 1 inch and simmer them for 15 to 20 minutes, or until they are just tender. Drain the potatoes and let them cool. The potatoes may be prepared up to this point 1 day in advance and kept covered and chilled. Cut the potatoes into 1-inch pieces and in a large bowl toss them with the onion, 2 tablespoons of the oil, the rosemary, and salt and pepper to taste.

In a large non-stick skillet heat 3 tablespoons of the remaining oil over moderately high heat until it is hot but not smoking. Sauté half the potato mixture stirring for 10 to 15 minutes, or until the potatoes are golden.

Transfer the potatoes to a serving dish and keep them warm, covered.

Cook the remaining potato mixture in the remaining 3 tablespoons oil in the same manner, transfer it to the serving dish, and toss the potatoes with the parsley and salt and pepper to taste.

HONEY WHEAT BREAD

1 cup very hot water or skim milk
1/4 cup honey
2 tablespoons canola oil
1 teaspoon salt
1 large egg, fork beaten
2 cups flour
1 package of instant yeast or 1 tablespoon of bulk yeast
1 1/4 cup whole wheat flour
1/2 cup chopped dried fruit or raisins

Combine water, honey, oil and salt in small bowl. Put egg into large bowl and slowly add the hot water mixture, whisking until frothy. Combine white flour and yeast and then add to liquids. Mix well until smooth. slowly add whole wheat flour. Mix until soft dough is formed. add more or less flour, as required, until soft but not sticky. Turn out onto a floured surface and knead in the dried fruit gradually. Knead for about 10 minutes. Place into a greased bowl and turn once to coat top. cover with a tea towel and let rise in oven with light on for 1 1/2 hours. Punch down after and shape into loaf or rolls. Cover and let rise again until doubled. Bake in 350F oven for 40 to 45 minutes. After you take the loaf or rolls out of oven cool on a rack and Also brush the tops with butter.

KASHA
An Israeli Recipe - Source: "Modern Jewish Cooking"
This is a food to eat along with fish, chicken or meat.

The following foods are considered pareve, or neutral, and may be cooked and
eaten with either fleishig or milchig:

1. Fish. Fish must have both fins and scales in order to be considered kosher.

2. Vegetables, Fruits, and Grains. All foods that grow from the soil are kosher; however, these foods must be carefully examined before being used to make sure they are free of insects (which are not kosher.)

1 Egg
1 cup Kasha (buckwheat groats)
2 cups Boiling water
2 Tbsp Pareve margarine
1 tsp Salt
1/2 tsp Pepper
1 Tbsp Minced onion, optional

Microwave Oven Directions:
In a glass bowl, stir slightly beaten egg into kasha. Place in microwave oven and cook on high setting 1 minute, stirring after 30 seconds to separate the grains.
Add boiling water and remaining ingredients. Cover with plastic wrap and return to microwave oven. Cook on high setting 2 minutes, reduce setting to medium and cook 10 minutes longer.

Conventional Directions:
Stir slightly beaten egg into kasha. Place mixture in a very hot frying pan and cook, stirring constantly, until each grain is dry and separated, about 2-3 minutes. Add remaining ingredients, cover tightly and simmer 15-20 minutes, or until liquid is absorbed and kasha is tender. 4 Servings.

LEBANESE CHICKEN

Orange wedges (optional)
Mint leaves (optional)
8 skinless, boneless chicken thighs (about 1-1/2 pounds)
1 clove garlic , minced
1 tablespoon margarine or butter
2 teaspoons finely shredded orange peel
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons honey
1 cup quick-cooking couscous
1/3 cup chopped onion

In a large skillet cook chicken, onion, and garlic in hot margarine or butter over medium heat about 6 minutes or until chicken is brown, turning once. Add orange peel, orange juice, and salt to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Sprinkle cinnamon and allspice onto chicken; drizzle with honey. Simmer, uncovered, for 5 to 7 minutes more or until chicken is tender and no longer pink.

Meanwhile, cook couscous according to package directions. Serve with chicken and sauce. If desired, garnish with orange wedges and mint. Makes 4 servings.

LIME CHICKEN SOUP

1 chicken (about 3 lbs), cut into pieces
1 medium onion, peeled and quartered
6 garlic cloves, peeled and crushed
8 to 10 whole black peppercorns
Salt to taste

Garnishes
5 corn tortillas, cut into thin strips and fried in oil until crisp
(or purchased tortilla chips)
2 ripe tomatoes, diced
1 large avocado, peeled and diced
1/2 cup (125 ml) finely chopped coriander
1 or 2 jalapeno peppers, seeded and finely chopped
3 limes, quartered

Place the chicken pieces in a large pot with enough water to cover generously. Add the onion, garlic, and peppercorns and bring to a boil over high heat. Reduce the heat and simmer covered for 90 minutes. Remove the soup from the heat and transfer the chicken pieces to a plate. When they have cooled, remove and discard the skin from the chicken. Remove the meat from the bones and cut or shred it into small pieces. Strain the broth through a fine sieve and return it to the pot. Skim the fat off the surface of the broth and warm over moderate heat.
Add salt to taste. To serve, distribute the chicken meat among soup bowls. Squeeze a lime wedge over the chicken (one per bowl) and serve the remaining lime wedges as a garnish. Ladle the hot broth over the chicken and serve, allowing the diners to add the garnishes to their taste. Makes 4-6 servings

LOIN OF PORK WITH PRUNES and APPLES
(By Paul Newman) Serves 4 to 6

10-12 prunes
3/4 cup Newman's Own Old-Fashioned Roadside Lemonade
2-3 pounds boneless loin of pork, well tied
1/2 tsp. ground ginger
Salt and pepper
2 Tbsp. vegetable oil
2 Granny Smith apples
Preheat oven to 350°F.
Soak the prunes in warm Newman's Own Old-Fashioned Roadside Lemonade for 1 hour or until plump. Drain, reserving marinade. Insert a long knife lengthwise through center of pork loin to make a pocket for the prunes. Insert prunes with your finger. Rub loin with ginger, salt and pepper, and brown well in hot oil in a skillet. Transfer to a small roasting pan and pour in reserved marinade. Cook in oven about 30 minutes per pound. About 35 minutes before the loin is cooked, peel, core and halve the apples, and arrange them around the loin and continue cooking. Remove loin and let rest 10 minutes before slicing. Serve with baked apple halves and tiny parsleyed potatoes and buttered peas.
MARISCADA SALSA VERDE
(By Mike Rodman, who cloned this restaurant recipe.)

1) Use any combination of shellfish you want. One of my ingredients is lobster slipper tails, which are the small guys. I love the way they add vibrant color to the stew and they’re close in texture to the langostinos used in the Newark restaurants, which I can’t find here in Arkansas. I also like to use the frozen, pre-cooked New Zealand greenshell mussels, widely available these days. I find them meatier and tastier than regular blue mussels and, again, the color looks great. The more varied your shellfish selection, the closer to authentic your Mariscada will be.

2) There is a lot of sauce in this dish, just like the Newark restaurants that served the dish in a stew pot (that’s right -- they just plopped it down on your table, giant serving spoons and all). And since I hate wasting good sauce, I recommend you save it and throw-in some sectioned lobsters for Lobster Salsa Verde -- or even, an octopus for Pulpo Salsa Verde.

12 littleneck clams
8 lobster slipper tails (membranes split lengthwise)
1/2 lb. bay scallops
1/2 lb. shrimp, peeled and deveined
1/2 lb. squid bodies, cut into rings (save the heads for salad)
1 lb. pre-cooked New Zealand greenshell mussels

1/3 cup olive oil
1 lb. tomatillos, minced (see instructions)
1 lg. onion, minced
1 large head of garlic, minced (or two smaller ones)

1 14-oz. can of UNSWEETENED coconut milk
4 cups of fish stock (or chicken stock)
2 cups of white wine
1 bunch chopped fresh cilantro (about 1/2 cup)
1 tsp. salt
1/4 tsp. pepper
1 tsp. hot pepper sauce

Remove leaves from tomatillos, boil for 3 minutes, cool in cold water and mince in a food processor. Combine the minced tomatillos, onion and garlic for a coarse purée.

In a large soup pot, heat olive oil until hot and add the coarse purée. Cook, uncovered, for 5 minutes or until onions are tender. Add coconut milk, stock, wine, cilantro, salt, pepper and pepper sauce.

Return to a boil; then simmer, covered, 20 minutes. (Can be made ahead to this point.) Add shellfish, return to a boil and simmer, covered, 5-7 minutes or until clams open.

Mike Rodman is a free-lance writer who lives on Beaver Lake in Northwest Arkansas. His next vacation will be spent eating in Newark.

MURGH DOOPIAZA
Recipe created by: Steve Estvanik
1998 Newman's Own/Good Housekeeping Recipe Contest
Pasta Sauce Category Finalist Serves 4

Olive Oil
2 large onions, thinly sliced
1 3½-lb. chicken, cut into 8 serving pieces
1/4 cup all-purpose flour
2 Tbsp. paprika
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. cayenne
1/2 tsp. ground cinnamon
1/4 tsp. each salt & pepper
1 26-oz. jar Newman's Own Roasted Garlic and Peppers Pasta Sauce
1/2 cup water
1 medium onion, minced
1 Tbsp. grated, peeled fresh ginger
2 cloves garlic, minced

In nonstick 12-inch skillet, in 1 Tbsp. olive oil, cook onion slices over medium heat until transparent, about 15 minutes. Remove to a small bowl.

Preheat oven to 350°F. Remove skin from chicken pieces, if you like. Place the flour, paprika, cumin, turmeric, cayenne, cinnamon, salt, and pepper in a large plastic bag. Add the chicken pieces and shake until well coated. Fry the chicken in the onion pan, 5 minutes on each side, adding more oil if needed (about 2 Tbsp.). Place chicken in 13" x 9" glass baking dish.

Mix the Newman's Own Roasted Garlic with Peppers Pasta Sauce, water, minced onion, ginger and garlic. Pour over the chicken. Layer the cooked onion slices on top. Bake uncovered 45 to 50 minutes, until chicken is cooked through. Skim off fat. Serve with rice.

ORANGES IN CARAMEL SYRUP

1/2 cup sugar
1 cup warm water
2 tablespoons light rum or 1/4 teaspoon rum flavoring
6 medium navel oranges
Fresh red raspberries (optional)
Fresh mint leaves (optional)

Place sugar in a heavy small skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Reduce heat to low; cook until sugar is melted and golden (about 5 minutes more).

Stir as necessary after sugar begins to melt and as mixture bubbles. Remove from heat. Slowly pour in the warm water. Return to heat and cook on low heat until caramel dissolves. Slowly stir in rum or rum flavoring. Bring to boiling; reduce heat. Simmer for 5 minutes. Cool.

Using a vegetable peeler, remove the peel from one orange. Cut peel into julienne strips and add to caramel syrup. Using a sharp paring knife, remove the peel and white membrane from all the oranges.

Slice oranges and place in a shallow dish. Pour caramel syrup over oranges. Cover and chill at least 2 hours or overnight. To serve place orange slices in dessert dishes. Spoon caramel syrup over oranges and garnish with fresh raspberries and mint leaves, if desired. Makes 6 servings.

PANCAKES WITH 7-UP
(Gateway B&B, Newport, KY)

1 1/4 cups sifted flour
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 beaten egg
1/4 cup milk
3/4 cup 7-UP (room temperature)
2 tablespoons salad oil or bacon fat

Sift together flour, baking powder, sugar and salt. Combine egg, milk, and salad oil; add to dry ingredients, stirring just till flour is moistened. (batter will be lumpy). Makes about eight 4-in. pancakes.

PARSNIPS

1 lb parsnips peeled and cut lengthwise
4 tbsp butter
2 tbsp brown sugar
2 tbsp vinegar
salt/pepper

Boil parsnips in water until they are just beginning to soften (about 10 minutes). Drain. Place in frying pan with butter and cook until softened or light brown. Add brown sugar and mix with butter. Sprinkle with vinegar just before serving.

PECAN CHICKEN
WITH BRANDIED PEACH SALSA
Recipe created by: Jeanette Atwood
1998 Newman's Own/Good Housekeeping Recipe Contest
Salsa Category Runner-Up

1/3 cup gingersnap crumbs (about 6 cookies)
1/3 cup pecans, ground
4 boneless, skinless, chicken-breast halves
1 Tbsp. Dijon mustard
1 16-oz. jar Newman's Own Peach Salsa
2 Tbsp. peach brandy
1/4 cup toasted pecan halves for garnish*

Preheat oven to 425°F. Spray rack in broiling pan with a nonstick cooking spray.

Combine gingersnap crumbs and ground pecans in a shallow dish. Brush chicken pieces with mustard, then dredge with crumb-nut mixture, coating all sides. Place chicken on rack in broiling pan. Bake chicken 20 minutes.

Meanwhile, in small saucepan heat Newman's Own Peach Salsa and peach brandy over medium heat 5 minutes or until heated through.

To serve, place chicken on platter. Spoon hot peach salsa over and around chicken. Garnish with pecan halves. Serves: 4
POLISH CABBAGE SOUP

1 lb kielbasa or other cooked, smoked sausage,
cut into 1/2-inch slices
4 cups chicken stock
2-3 medium potatoes, peeled and cubed
1 small head of cabbage, cored and shredded
1 large onion, chopped
2 tsp caraway seeds
Salt and freshly ground pepper to taste

Combine all ingredients in a slow cooker or large pot. Cook tightly covered on high heat or simmer over a very low flame for 5 to 6 hours. Serves 4 to 6.

PORK KABOBS WITH CREAMY MUSHROOM SAUCE

4 boneless pork chops, cut into 1-inch cubes
3/4 cup finely crushed rich round crackers
1 tablespoon dried parsley
1/4 teaspoon pepper
1 teaspoon paprika
2 teaspoons dried basil, crushed, divided
1/2 teaspoon garlic salt
1/2 teaspoon poultry seasoning
1 large egg, beaten
1/2 cup milk
1 10-1/2 oz. can cream of mushroom soup
1 4-oz. can mushrooms, drained
1/2 cup sour cream
2 cups hot cooked noodles

Heat oven to 400 degrees F. Thread pork cubes onto eight 9-inch skewers. On
a shallow plate, mix cracker crumbs, parsley, 1 teaspoon basil, paprika,
garlic salt, poultry seasoning and pepper. Brush pork with beaten egg and roll pork kabobs in crumb mixture until lightly coated. Arrange pork kabobs in a shallow baking pan and bake, uncovered, for 15-18 minutes or until pork is just done and kabobs are golden brown.

Meanwhile, for sauce, in a small saucepan combine soup, mushrooms, milk and
1 teaspoon basil. Bring to boiling, stirring constantly; reduce heat and stir in sour cream, heat through but do not boil. Serve sauce over kabobs and noodles.
Serves 4

POSOLE TOWERING INFERNO CREOLE
Recipe created by: Alexandria Sanchez
1997 Newman's Own/Good Housekeeping Recipe Contest
GRAND PRIZE WINNER ($50,000 to charity of choice) Serves: 10

Seasoning Mix
2 bay leaves
1½ tsp. salt
1 tsp. dry thyme leaves
2 tsp. red chili powder or cayenne pepper
1 tsp. white pepper
1 tsp. black pepper
1 tsp. red chili pepper flakes (2 Tbsp. of "Cajun Spice" may be substituted for
the last 4 ingredients)

Vegetable Mix
1 cup chopped celery (2 large stalks)
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
3 Tbsp. margarine or butter
1/2 pound polska keilbasa sausage, cut into 1/2-inch rounds (about 1½ cups)
3/4 pound boneless, skinless chicken breast, cut into bite-size chunks (about
1½ cups)
1 Tbsp. chopped garlic
2 cups Newman's Own Sockarooni Spaghetti Sauce
1-2 13¾-to 14½-oz. cans chicken broth
1 29-oz. can white hominy, drained (look for "Mexican style" or "Para Posole")
1 15-oz. can black beans, rinsed and drained

Combine seasoning mix and set aside. Combine vegetable mix and set aside.

In a 5-quart Dutch oven (preferably heavy and not non-stick), melt the margarine or butter over medium heat. Add keilbasa; sauté until pieces begin to brown, about 3 minutes. Add chicken and sauté 5 minutes longer. Add seasoning mix, vegetable mix and garlic. Sauté until vegetables start to soften, about 10 minutes. Add Newman's Own Sockarooni Spaghetti Sauce, chicken broth, hominy and black beans; cover and simmer over low heat, stirring occasionally for 20 minutes. Note: Start with 1 cup of chicken broth and add more during simmering if mixture seems too thick.

To serve, remove bay leaves, pour into large bowls, top with a dollop of sour cream, sprinkle with Monterey Jack cheese and serve with warm flour tortillas (the thick type, not the kind for rolling). Also good over rice.

RADISH AND ROOT KIMCHI
You can make kimchi by fermenting any vegetable you like with ginger, hot pepper, garlic, and onion.

This special kimchi recipe uses earthy-flavored burdock root (called "gobo" in Japan), a deeply-nourishing plant that stimulates lymphatic and other glandular flows, cleansing the blood, and tonifying the organs of elimination. Rich in trace minerals, burdock is associated with stamina, longevity and sexual vitality.

sea salt
1-2 daikon radishes
1 small burdock root
1-2 turnips
a few Jerusalem artichokes
2 carrots
a few small red radishes
1 small fresh horseradish root (or a tablespoon of prepared horseradish, without
preservatives)
3 tablespoons (or more!) fresh grated gingerroot
3-4 cloves garlic (or more!)
3-4 hot red chilies (or more!), depending on how peppery-hot you like food, or any form of hot pepper, fresh, dried, or in a sauce (without chemical preservatives!)
Mix a brine of about 4 cups water and 3 tablespoons salt.

Slice daikons, burdock, turnip, Jerusalem artichokes, and carrots, and let them soak in the brine. If the roots are fresh and organic, leave the nutritious skins on. Slice the roots thin so the flavors will penetrate; slice roots on a diagonal; you could also cut them into matchsticks. Leave the small red radishes whole, even with their greens attached, and soak them, too. Use a plate or other weight to keep the vegetables submerged until soft, a few hours or overnight.

Prepare the spices: Grate the ginger; chop the garlic and onion; remove seeds from the chilies and chop or crush, or throw them in whole. Kimchi can absorb a lot of spice. Experiment with quantities and don't worry too much about them. Mix spices into a paste, adding grated horseradish.

Drain brine off vegetables, reserving brine. Taste vegetables for saltiness. You want them to taste decidedly salty, but not unpleasantly so. If they are too salty, rinse them. If you cannot taste salt, sprinkle with a couple of teaspoons of salt and mix.

Mix the vegetables with the spice paste. Mix everything together thoroughly and stuff it into a clean quart jar. Pack it tightly into the jar, pressing down until brine rises. If necessary, add a little of the reserved vegetable-soaking brine to submerge the vegetables. Weight the vegetables down with a smaller jar, or with a zip-lock bag filled with some brine. Every day, use your (clean!) finger to push the vegetables back under the brine. Cover the jar to keep out dust and flies.

Ferment in your kitchen or other warm place. Taste the kimchi every day. After about a week of fermentation, when it tastes ripe, move it to the refrigerator.

RASPBERRY CHEESECAKE

1 cup finely crushed graham crackers (about 14 crackers)
1/4 cup finely chopped almonds
3/4 cup granulated sugar
4 tablespoons all-purpose flour
2 tablespoons margarine or butter, melted

3 8-ounce packages cream cheese, softened
1/4 cup raspberry liqueur
1 tablespoon vanilla
2 eggs
1 8-ounce container plain yogurt or raspberry yogurt
1 8-ounce container raspberry yogurt
Fresh raspberries and/or blackberries
Sifted powdered sugar (optional)

For crust, combine crushed crackers, almonds, 1/4 cup of the granulated sugar, 2 tablespoons of the flour, and the margarine or butter. Press onto the bottom of a 9-inch spring-form pan. Set aside.

In a medium mixing bowl combine the remaining granulated sugar, remaining
flour, the cream cheese, liqueur, and vanilla. Beat with an electric mixer until fluffy. Add eggs and yogurt, beating on low speed just until combined. Do not over-beat. Pour into pan.

Place spring-form pan in a shallow baking pan in oven. Bake in a 375 degree
F. oven for 50 to 55 minutes or until center appears nearly set when gently shaken. Cool 15 minutes. Loosen cake from side of pan. Cool 30 minutes. Remove side of pan; cool for 1 hour. Chill at least 4 hours. To serve, arrange berries atop cake. Dust with powdered sugar, if desired. Makes 12 servings.

RED and GREEN CHILI SAUCE

Red:
5 tbsp. chili powder
1 tbsp. each of ginger and garlic paste
1 tsp. Salt
2 tbsp. sugar
1 1/2 cups vinegar

Mix all the ingredients in a blender, except the vinegar. After 5 minutes mix vinegar in the above mixture and serve.

Green:
1/4 lb green chilies
1 tbsp. each ginger and garlic paste
1 tsp. salt
2 tbsp. sugar
1 1/2 cup vinegar

Mix all the ingredients and boil it for 10 minutes. Now blend it in a mixer and Serve.

ROSEMARY AND GARLIC PORK ROAST

3 1/2 to 4 lbs pork loin roast
10 cloves garlic, peeled and mashed
3 Tbsp dried rosemary
1 Tbsp salt
1 tsp. coarse ground pepper
2 Tbsp olive oil

Place roast on rack in shallow roasting pan. Mix the garlic, rosemary, pepper, salt and oil. Rub evenly over the roast. Let stand at room temp for 1 1/2 to 2 hours. Roast uncovered at 325 F for 1 1/2 hours until meat thermometer reaches 150 F. Increase oven temp to 400 degrees and Roast 10 to 15 minutes longer until temp reaches 175. Cover, let rest 20 to 30 minutes before serving. Great with mashed potatoes.

SAVORY VEGETABLE BEEF SOUP

1 can (14 oz.) Swanson(R) Beef Broth OR Lower Sodium Beef Broth
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8(R) 100% Vegetable Juice
1 can (about 8 oz.) whole peeled tomatoes, cut up
1 bag (16 oz.) frozen mixed vegetables
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. pepper

Place broth and potatoes in saucepan. Heat to a boil. Cover and cook over low heat 5 min. or until potatoes are tender.

Add beef, vegetable juice, tomatoes, vegetables, thyme and pepper. Cover and cook 15 min. or until vegetables are tender. Serves 6.
SEAFOOD GUMBO

2 Tbsp. vegetable oil
4 large onions (purple and yellow), sliced
4 bell peppers (red, green and yellow), sliced
2 26-oz. jars Newman's Own Diavolo Sauce
3 cups water
1 Tbsp. Cajun seasoning
1 tsp. each black and red pepper
1½ tsp. salt
1 pint fresh, shucked Apalachicola Bay oysters in liquor
2 pounds fresh shrimp, peeled and deveined
1 pound fresh scallops
1 pound fresh cooked crab fingers (if available) or lump crabmeat
2 pounds fresh grouper fillets (or other good firm fish fillets, such as scrod), cut in 1-inch pieces
1 pound fresh or frozen sliced okra
12 cups hot cooked white rice (use very high quality rice only)

Heat oil in an 8-quart Dutch oven or saucepot, over medium heat. Add onions and peppers and cook until slightly soft. Drain off excess oil. Add Newman's Own Diavolo Sauce, water and all seasonings, simmer for 30 minutes on low heat. Add all seafood and simmer for 45 minutes. Add okra and simmer for another 15 minutes. Serve immediately or refrigerate overnight and reheat slowly.

Spoon 1 cup of gumbo over about 1/2 cup of hot rice. Serve with saltine crackers on the side, if you like. Other seafood may be substituted. Serves: 32

SEAFOOD SNOW PEAS WITH SNOW WHITE NOODLES
(By Paul Newman) Makes 4 main-dish servings.

1/2 lb. sea scallops
3/4 lb. large shrimp, shelled and deveined
3/4 cup Newman's Own Light Italian Dressing
1 Tbsp. soy sauce
1 Tbsp. brown sugar
2 tsp. grated, crushed, fresh ginger
1/2 tsp. ground red pepper (cayenne)
1 cup plus 2 Tbsp. vegetable oil
3 1/2 oz. rice stick noodles*, cut into quarters with scissors
6 oz. snow peas, strings removed
1 medium yellow bell pepper, cut into julienne strips
1 small red onion, sliced
1/4 cup chopped fresh basil leaves

Edible flowers for garnish
Combine scallops, shrimp and 1/4 cup Newman's Own Light Italian Dressing in large self-sealing plastic bag. Seal and shake to blend well. Refrigerate 30 minutes. In small bowl, combine soy sauce, brown sugar, ginger, red pepper and remaining 1/2 cup Italian dressing. Whisk well and set aside.

Heat 1 cup oil in 3-quart saucepan over medium-high heat. Drop small amount of rice stick noodles into hot oil at a time. They will puff at once. Cook 30 seconds; turn and cook 30 seconds longer. Use tongs to remove to paper towels. Repeat. Separate noodles and arrange on large platter.

Heat 1 Tbsp. oil in nonstick 12-inch skillet over medium-high heat. Drain scallops and shrimp; discard marinade. Cook scallops and shrimp in hot oil 3 minutes; remove to bowl. In same skillet, in 1 more tablespoon oil, cook snow peas, bell pepper, and onion for 4 minutes. Remove to bowl with shrimp. Add the soy sauce mixture to skillet; heat to boiling. Add vegetables and seafood mixture and heat through.

To serve, spoon seafood mixture onto noodles. Sprinkle basil on top; garnish with edible flowers and serve hot.

* Rice stick noodles can be found in Asian grocery stores.

SHRIMP IN GARLIC
(By Mike Rodman)

1/4 cup olive oil
4 lg. cloves of garlic, minced
1 tsp. crushed red pepper flakes
1 lb. medium shrimp, peeled and deveined
2 Tbsp. fresh lemon juice
2 Tbsp. dry sherry
1 tsp. paprika
Salt and freshly ground pepper, to taste
Chopped fresh Italian (flat-leaf) parsley

In a sauté pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté for 1 minute. Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then sauté, stirring briskly, until the shrimp turn pink and curl, about 3 minutes. Season to taste with salt and pepper, and sprinkle with parsley.

(NOTE: For an authentic presentation, serve on a heated fajita platter with plenty of crusty French bread, to soak up the sauce.)

Mike Rodman is a free-lance writer who lives on Beaver Lake in Northwest Arkansas. His next vacation will be spent eating in Newark.
SOPA DE CAMOTES A LA AREQUIPEÑA
(Peruvian-style sweet potato soup) An irresistible combination of sweet, smoky, and spicy flavors makes this recipe a winner.

3 sweet potatoes, boiled, peeled and sliced
1 cup chopped smoked ham
2 red bell peppers, stemmed, roasted, seeded, and peeled
5 cups chicken stock
1/4 cup fresh cilantro, minced
1/3 cup crema Mexicana or sour cream
1/4 cup red bell pepper, minced (for garnish)

Puree potatoes, ham, bell peppers, stock, and cilantro in food processor or blender. Pour mixture in a stockpot over medium heat. Cook, stirring occasionally, until warmed through. Ladle soup into bowls or a serving dish. Drizzle crema Mexicana over soup and sprinkle with minced red bell pepper.

SPICY CREAMED CORN

2 16-oz packages frozen white whole kernel corn (shoepeg)
1 15-oz can cream-style corn
1 5-oz can diced green chili peppers
2 cups shredded Monterey Jack or other mild cheese
1 large tomato, chopped
1 medium onion, chopped
2 tsp chili powder, or to taste
Salt and freshly ground pepper to taste
2 cups sour cream
Chopped fresh cilantro (coriander leaves) for garnish

Combine all ingredients except the sour cream and cilantro in a slow cooker or covered baking dish, stirring to combine. Cook tightly covered on high heat if using a slow cooker, or over very low heat on the stove, or in a preheated 300F oven for 2 1/2 to 3 hours. Remove from the heat and stir in the sour cream. Serves 10 to 12.

SPICY PORK STEW

8 dried red chilies
2 - 3 pounds pork loin cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, minced
2 Tbsp. vegetable oil
2 red potatoes, diced
2 tomatoes, diced
4 cups beef broth
2 Tbsp. brown sugar
1 tsp. cinnamon
1/2 tsp. ground cloves
2 Tbsp. apple cider vinegar

Place chilies in warm water for 10 - 15 minutes. Meanwhile, heat oil in a large skillet and brown pork with onion and garlic. After chilies have been sitting in the water until softened, remove tips and seeds. Chop the chilies. Place beef broth in a blender and add red chilies. Puree broth and chilies in the blender. Place beef broth in a crock-pot followed by browned pork, onions and garlic. Add potatoes, tomatoes, brown sugar, cinnamon, cloves and vinegar. Cook for several hours until potatoes are tender.

This stew is somewhat spicy. If you do not like your food hot, reduce the number of red chilies that you use in the stew. We would recommend that you use some chilies in the stew because they add a great flavor.

STUFFED CELERY STICKS

4 oz. Neufchatel cream cheese
1/4 cup low-fat vanilla yogurt
1/2 cup water-packed crushed pineapple, well drained
1/2 cup grated or shredded carrot
2 tablespoon thinly sliced green onion tops
27 (5-inch-long) celery sticks

In a small bowl, stir together the Neufchatel cheese and yogurt until well combined. Stir in the pineapple, carrot, and onion until well combined.

Fill each celery stick with 2 teaspoons of the mixture. The mixture can be used immediately or covered and refrigerated for up to 24 hours before using. The filling will keep, covered, in the refrigerator for 3 to 4 days.

SUNDANCE’S SALSA STEAK IN A SACK
(by Paul Newman)

4 beef tenderloin steaks (4 ozs. each), 1 inch thick
½ tsp. salt
½ tsp. freshly ground black pepper
1 tsp. olive oil
4 green onions or scallions
butter-flavored vegetable cooking spray
12 sheets phyllo pastry (17 x 12 inches), thawed
4 whole mild green chili peppers (from a 4 oz. can)
1 11 oz. jar Newman’s Own All-Natural Bandito Salsa


Butterfly the steaks. Sprinkle the cut surfaces with salt and pepper, and re-close the steaks. Panfry in the oil over medium-high heat for 1 minute per side, or until well browned. Remove to a plate.

Cut the white part off each onion and halve lengthwise. Cut the green of 1 onion top into 4 lengthwise strips.

Preheat the oven to 375F. Lightly coat a baking sheet with the cooking spray.

Place 1 sheet of phyllo pastry on a clean, dry, flat surface. (Keep the remaining sheets from drying out by covering them with dampened paper towels.) Lightly coat the sheet with cooking spray, then fold in half lengthwise, sprayed side down. Place 1 steak in the center of the sheet. Insert 2 white pieces of a green onion, 1 chili pepper, and ¼ cup of salsa inside the steak. Fold the pastry over, forming a bundle, and coat with cooking spray. Place another sheet of phyllo on the work surface and coat with cooking spray. Top with a second sheet of phyllo and spray again. Place the steak bundle in the center of the stacked sheets and gather them around the bundle, gently pressing it together in the center so that the bundle resembles a sack tied in the middle. Tie a green strip of onion around the gathered part of the bundle. Serves 4

THAI FRIED RICE
(Kowpaht)

1/4 cup oil
1 clove garlic
1 cup raw chicken (chopped) (beef or shrimp may be substituted)
3 cups cooked rice
1 egg (beaten)
1/4 cup chopped scallions
soy sauce to taste

Heat oil in wok or electric skillet. Add garlic and chicken and sauté until chicken is cooked. Add egg and keep scrambling till egg is cooked. Add rice, stir while heating. Add soy sauce to taste.

TORRE DE FRUTAS CON CREMA PERUANA
(Fruit tower with Peruvian cream) This is a dessert that will impress your dinner guests. While it is quick and easy to make, you can reduce the cooking time even
more by preparing the wonton wrappers in advance and by using coconut or vanilla ice cream in place of the Peruvian cream.

12 large square wonton wrappers
1/4 cup melted butter
1 cup heavy whipping cream
1/4 cup sugar
3 ounces cream cheese, softened
1 teaspoon vanilla extract
1/2 cup grated coconut
1 mango, peeled, pitted, and sliced
1 papaya, peeled, seeded, and sliced
1/4 cup confectioners' sugar

Preheat oven to 400 F. Cut each wonton wrapper in half down the middle. Lightly brush both sides with melted butter. Place on a cookie sheet. Bake for about 7 minutes, or until crisp and golden brown. In a mixing bowl, whip cream until firm and thick. Beat in sugar, cream cheese, vanilla extract, and coconut. To assemble, place 1 wrapper on a dessert plate. Spread a heaping tablespoon
of whipped cream mixture over wrapper. Top with a few slices of mango and papaya. Place a wrapper over the fruit. Repeat with another layer, ending with a wonton wrapper. Dust with confectioners' sugar.

VENETIAN BRAISED CHICKEN
(By Paul Newman) Serves 6

May be prepared entirely in advance up to 3 days ahead. Remove from the refrigerator one hour before reheating in a preheated 350¡ F oven for about 35 to 45 minutes.

1/2 oz dried porcini mushrooms, rinsed thoroughly (1/2 cup)
1 cup boiling water
1/4 cup all-purpose flour
1 tsp sweet Hungarian paprika
1/2 tsp salt
1/4 tsp coarsely ground pepper
3 slices bacon, finely chopped
1 medium onion, finely chopped
12 skinless chicken thighs (3 pounds with bones)
1/4 cup red wine vinegar
1/4 cup dry sherry or marsala
1 jar (26 oz.) Newman's Own Venetian Pasta Sauce
2 Tbsp. finely chopped fresh Italian parsley
Hot cooked wide noodles or soft polenta

Soak the mushrooms for 20 minutes in boiling water. Drain, straining and reserving the liquid. Coarsely chop mushrooms.

Mix the flour with paprika, salt and pepper in a medium bowl.

In a nonstick 12-inch skillet over medium heat, sauté the bacon and onion until golden. With slotted spoon, remove and reserve mixture. Drain and reserve bacon fat from skillet. Dredge four chicken thighs in the flour mixture, patting off excess. In one tablespoon of bacon fat, brown half of chicken thighs, turning once (10 minutes total). Transfer chicken to a 13" x 9" glass baking dish. Repeat with remaining chicken.

Preheat oven to 350 degrees F.

To the same skillet, add the vinegar with sherry or marsala. Add Newman's Own Venetian Pasta Sauce, porcini mushrooms, strained mushroom liquid and bacon mixture. Heat to boiling over high heat.

Gently pour the sauce over the chicken in baking dish. Cover and bake 30 minutes or until chicken is tender and juices run clear. Sprinkle with parsley.
Serve over noodles or polenta.

WHITE CHOCOLATE CHEESECAKE

Crust:
1-1/2 cups chocolate wafer crumbs
1/3 cup butter, melted

filling:
8 ounces white chocolate
1 pound cream cheese
1/2 cup granulated sugar
3 eggs
1 cup sour cream
1 teaspoon grated orange rind
1 teaspoon vanilla
Ingredients topping
1 cup sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla
Garnish
Chocolate curls & 1 tablespoon icing sugar

Crust directions
In bowl, combine wafer crumbs with butter; press into 9-inch spring-form pan.

Filling directions
In top of double boiler over hot, not boiling, water, melt white chocolate; let cool for 5 minutes. Meanwhile, in large bowl, beat cream cheese with sugar until light. Beat in eggs, 1 at a time. Beat in white chocolate, sour cream, orange rind and
vanilla. Pour over crust; bake in 350F oven for 40 to 45 minutes or until just set.

Topping directions
Combine sour cream, sugar and vanilla; spread over hot cake and return to oven for 3 to 5 minutes or until set. Immediately run knife around edge of cake to loosen. Let cool completely.

Garnish directions
Mound chocolate curls over cake; dust lightly with icing sugar. Chill. Serves 12





 

 

 

 

 

 

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