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

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Recipes from Spike & Jamie

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Contents Disk 425

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 SQUASH AND YAMS
ANTS CLIMB A TREE
APPLE PIE WITH CHEDDAR CRUST
APPLE TURNOVERS
ARTICHOKE DIP
BACON AND TOMATO POTATO SKINS
BAKED ACORN SQUASH STUFFED
BAKED CUSTARD
BAKED YELLOWFIN TUNA CHOPS
BERRY BONANZA
BRATWURST, BEST BACKWARDS GRILLED
BROWNIES
CARROT SOUP
CASHEW CHICKEN
CHICKEN AND NOODLES ITALIAN STYLE
CHICKEN AND SAUSAGE JAMBALAYA
CHICKEN, CINNAMON-SPICED MOROCCAN
CHICKEN CURRY WITH MANGO
CHICKEN STEW IN A BREAD BOWL
CHINESE EGG ROLLS
CHIPOTLE CORN CHOWDER
COCONUT INSTRUCTIONS
CRAB AND BRIE BISQUE
CRANBERRY ORANGE SAUCE
CREAMY BOW TIE PRIMAVERA
CREAMY COUNTRY CHICKEN AND VEGETABLES
CURRIED PUMPKIN SOUP
GARDENER'S NO FLOUR PIZZA 
GARLICKY CREAM OF CELERY SOUP
GIANT GINGER COOKIES
GOING NUTS
GRAPE PIE
KRUMPIRA KNOEDEL SOUPE
MARINATED VEGETABLE SALAD
MOCHA ANGEL LOAF
OATMEAL BREAD
ORANGE-GLAZED SWEET POTATOES
PAELLA
PASTA SAUTÉED WITH TOMATOES AND GARLIC
PEDERNALES VALLEY SOUP
POPOVERS
PORK STEW, SPICY MEXICAN
PORK TENDERLOINS WITH MUSTARD SAUCE
QUINCE AND CRANBERRY CHUTNEY
QUINCE JELLY
QUINOA
RICE SOUP FROM 1926
ROAST PORK LOIN WITH BROWN BETTY
SAUSAGE EPICURE
SHEPHERD'S PIE
SWEET POTATO PIE
SWISS STEAK CAFÉ, SLOW COOKED
TACO BAKE
TACO TWIST SOUP
VEGETABLE CURRY
WILTED LETTUCE SALAD
YAMS AND SWEET POTATOES



AFRICAN SQUASH AND YAMS

1 onion, chopped
2 tablespoons oil
1 pound Hubbard squash, pared and cut into 1-inch pieces
2 yams, or sweet potatoes, pared & cut into 1" pieces (see article below)
1 cup coconut milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer. Makes 6 to 8 servings

ANTS CLIMB A TREE

1/2 lb dried cellophane noodles
1 lb lean ground pork or beef
1/3 cup soy sauce
1 tbsp sesame-seed oil
6 scallions, finely sliced
5 tbsp peanut oil
1/2 inch slice fresh ginger, grated
6 garlic cloves, finely chopped
2 tbsp hot pepper paste
2/3 cup water

Put the cellophane noodles in a large bowl and cover them with 1 quart boiling water. Set them aside to soak for at least 20 minutes.

Put the ground pork in a bowl and add to it 2 tablespoons of soy sauce and the sesame-seed oil. Add half of the scallions to the pork and mix well; set the rest of the scallions aside.

When the cellophane noodles have become soft, rinse them several times under cold running water and drain them well.

Heat your wok over high heat for 15 seconds, then pour in the peanut oil. When the oil is ready, toss in the ginger and garlic and add the hot-pepper paste. Stir fry these ingredient together for 30 seconds. Add the meat and continue to stir fry for about one minute, taking particular care to break up any large chunks of meat. Pour in the remaining soy sauce and stir fry everything for 30 seconds longer. Add the cellophane noodles to the pan and cook for about one minute, turning the noodles over occasionally.

After a minute, add the scallions and the water then cover the pan and let simmer over medium heat for 3 or 4 minutes.

APPLE PIE WITH CHEDDAR CRUST

Crust
2 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
6 tablespoons chilled pure vegetable shortening, cut into 1/2-inch cubes
1 cup (firmly packed) coarsely grated sharp cheddar cheese
5 tablespoons (or more) ice water

Filling
1/3 cup sugar
1 1/2 tablespoons cornstarch
6 6- to 7-ounce Jonathan, Jonagold, or Golden Delicious apples, peeled, cored,
thinly sliced
1 tablespoon fresh lemon juice
Pinch of salt

2 tablespoons (1/4 stick) chilled unsalted butter, diced
For crust:
Place flour, sugar, and salt in processor; blend 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles fine meal. Add cheese; mix in using 4 on/off turns. Transfer dry ingredients to large bowl. Sprinkle 5 tablespoons water over. Using fork, toss until moist clumps form, adding more water by tablespoonfuls if mixture is dry. Gather dough into ball; divide in half. Shape each half into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.

For filling:
Preheat oven to 400°F. Mix sugar and cornstarch in large bowl. Mix in apples, lemon juice, and salt.

Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter deep-dish glass pie dish; brush overhang with water. Transfer filling to dough-lined dish; dot with butter. Roll out second dough disk on lightly floured surface to 12-inch round. Place dough atop filling. Press overhang of bottom and top dough pieces together to seal. Trim overhang to 1/2 inch. Fold overhang under; crimp decoratively, forming high-standing rim. Cut several small slits in top crust to allow steam to escape.

Bake pie until golden brown, about 30 minutes. Cover crust edge with foil. Reduce oven temperature to 375°F. Bake pie until filling bubbles thickly in center, about 30 minutes. Cool pie on rack 1 hour. Serve warm or at room temperature. Serves 8

APPLE TURNOVERS
Yield: 6 Servings

2 1/4 cups unbleached flour
1/4 tsp. salt
2/3 cup vegetable shortening
6 oz cheddar; sharp, shredded
water
3/4 cup brown sugar; firmly packed
1 tsp. cinnamon; ground
6 ea. apples; pared and cored
1/4 cup butter

Heat the oven to 425 degrees F. Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs.

Stir in the cheese and sprinkle with water while mixing lightly with a fork, (From 6 to 8 Tbsp. of water may be required), continue mixing until dough makes a ball.

Divide the dough into three equal portions and roll each portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares.

Combine the brown sugar and cinnamon, then fill the centers of the apples, topping each apple with butter. Sprinkle the remaining brown sugar mixture over the pastry. Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal.

Bake in the preheated oven for 30 to 35 minutes. Top with whipped cream.

ARTICHOKE DIP

1 14-oz. jar artichoke hearts, diced
3 oz. cream cheese, softened
1 cup cheddar cheese, shredded
1/2 cup sour cream
1 clove garlic, minced
Dash of hot sauce
1/2 tsp. chili powder
1/2 tsp. cumin

Combine all ingredients together and mix well. Place in a small greased baking dish and bake for 15-20 minutes at 350 degrees. Serve with tortilla chips or crackers.

BACON AND TOMATO POTATO SKINS

6 large baking potatoes
2 teaspoons cooking oil
1 teaspoon chili powder Several dashes bottled hot pepper sauce
2/3 cup chopped Canadian-style bacon or chopped, cooked turkey bacon
1 medium tomato, finely chopped
2 tablespoons finely chopped green onion
4 ounces cheddar cheese or reduced-fat cheddar cheese, shredded (1
cup)
1/2 cup dairy sour cream (optional)

Scrub potatoes thoroughly and prick with a fork. Arrange on a microwave-safe plate. Micro-cook, uncovered, on 100% power (high) for 17 to 22 minutes or till almost tender, rearranging once. (Or, bake potatoes in a 425 degrees F. oven for 40 to 45 minutes or until tender.) Cool.

Halve each potato lengthwise. Scoop out the inside of each potato half, leaving about a 1/4-inch-thick shell. Cover and chill the leftover fluffy white part of potatoes for another use. Combine the cooking oil, chili powder, and hot pepper sauce. With a pastry brush, brush the insides of the potato halves with the oil mixture. Cut the potato halves in half lengthwise. Return to the baking sheet. Sprinkle potato quarters with bacon, tomato, and green onion. Top with cheese. To make ahead, cover and chill for up to 24 hours.
Bake in 450 degrees F. oven for 10 to 12 minutes or until cheese is melted and potato quarters are heated through. Serve with sour cream, if desired. serves 24

BAKED ACORN SQUASH STUFFED WITH APPLES

2 large acorn squash, halved and seeded, strands removed
salt and freshly ground black pepper
2-3 northern spy apples, chopped (or Granny Smiths)
4 Tbsp unsalted butter
4 Tbsp maple syrup

Preheat the oven to 350 F. Sprinkle the inside of the squash with salt and pepper.  Fill to heaping with chopped apples.  Top with dots of butter and drizzle with maple syrup. Bake 40-50 minutes or until the squash flesh is tender. Serves 4.

BAKED CUSTARD

4 cups whole milk
4 eggs, beaten
1/2 cup sugar
2 tsp. vanilla
1/4 tsp. salt
Nutmeg for garnish
Butter melted or nonstick cooking spray to grease custard cups

Heat milk until scalded but not boiling; gradually add eggs, sugar, vanilla and salt. Stir mixture until sugar is melted. Pour into greased custard cups or ramekins and sprinkle with nutmeg. Place cups in a pan half filled with water and bake at 300 degrees for 30 minutes.

BAKED YELLOWFIN TUNA CHOPS

81/2" thick yellowfin tuna steaks
6-8 potatoes, quartered
3 medium onions, sliced
2 cups pea pods, julienned
1 shot sherry olive oil salt pepper
2 Tbsp garlic, crushed
1 can pineapple, crushed

Prepare marinade by mixing pineapple, olive oil, salt, pepper, and garlic. Marinate tuna steaks for at least one hour.

Place potatoes and onions in a baking pan. Sprinkle with olive oil, salt, and pepper, and bake at 375 degrees until the potatoes a slightly underdone (a fork should go in easily almost to the center, but not completely).

Remove excess marinade from tuna steaks. Sear for one (1) minute each side over high heat. Place seared tuna steaks over potatoes and onions, and sprinkle pea pods over all. Bake for 10 minutes at 400 degrees.

BERRY BONANZA
Yield: 4 servings

  1 cup fresh blueberries
  1 cup sliced fresh strawberries
  1 cup cubed cantaloupe or other melon
  2 tablespoons frozen orange juice concentrate
  1 tablespoon fresh lime juice
  1/4 teaspoon ground cinnamon
  1 teaspoon grated orange zest

Layer fruit in a serving bowl. Mix orange juice, lime juice and cinnamon; spoon over fruit. Top with orange zest.

BRATWURST, BEST BACKWARDS GRILLED

1 Pkg of 6 uncooked Bratwurst (Johnsonville is best)
1 1/2 cans or bottles of beer (you know what to do with what's left over)
1 can or (1 refrigerated package) sauerkraut
1 tsp caraway seed
1/2 tsp mustard seed
other seasonings to taste.

Before igniting, spray your grill with Pam cooking spray.  Place a small rectangular baking pan on one side of the grill and add the beer caraway seed, mustard seed, and any other desirable seasonings (oregano, basil, thyme) that you like.

Place the bratwurst directly on the grill over medium/high heat to brown the outside of the brats (try not to let the skin burst).  Once browned, place the brats in the beer and seasoning mixture.  Over low/medium heat, let the brats simmer for about five minutes.  Rotate the brats and add the sauerkraut.  Simmer until brats are completely cooked and sauerkraut is heated through.

Place on buns with either mustard or chili sauce (can't use both, it's considered illegal), or enjoy all alone.

BROWNIES

1/2 cup margarine
1 cup sugar
1/2 cup cocoa
1 tsp vanilla
2 eggs
1/2 cup flour

Melt margarine in a large saucepan over low heat. Add sugar, stir well. Remove from heat. Add cocoa and vanilla. Add eggs and stir. Stir in flour. Bake for 25 minutes at 350F in a greased 9x9 pan, or until edges pull away from the sides.

CARROT SOUP

2 Tbsp olive oil
1 large onion, chopped
1/2 cup sliced, blanched almonds
1 clove garlic, pressed
1 small potato, cubed
1 lb. carrots, pared and sliced
4 cups chicken broth
nutmeg, cinnamon, dill or mint
plain refrigerated yogurt, optional

Sauté onion, almonds and garlic in olive oil. Cover and cook over low heat until soft, about 30 minutes. Add potato, carrots and broth and continue cooking for 30 minutes. Puree and add spice of choice (nutmeg, cinnamon, dill or mint). Good hot or cold.* (If served cold, garnish with a dollop of yogurt.) Yield: 4 to 6 servings.

CASHEW CHICKEN
Kai Pad Med Mamuang Himaphan (Spike is not the author of this recipe)

There is a little confusion in the name of the dish: mamuang is mango, but in the full formal Thai language mamuang himaphan is a cashew nut; the logic is as follows: himaphan refers to the Brahministic equivalent of the Garden of Eden, and the bean in which the cashew nut grows is similar to a small mango--hence the cashew is the "mango of paradise". However this leads to one of those delightful double recipes, which is a sort of culinary pun, which the Thais seem to be particularly fond of. To add an element of piquancy to the dish you can include a small amount of shredded mango--it is however quite optional if you prefer to leave it out.

The sauce includes honey as a sweetener, again the connotation is of the land of the dawn paradise, but if you prefer you could use sugar (preferably palm sugar), though the sauce won't have quite the same flavor. Further the sauce is flavored with "sweet soy", which is freely available in Thailand and is effectively a dark soy to which a little sweetness has been added. However, you can easily substitute Maggi's Seasoning Sauce if you cannot find Thai sweet soy.

Finally there is the matter of the cashews themselves. You have a variety of strategies available for cooking these: you could simply buy roasted cashew nuts (unsalted of course), or you could prepare your own. Their is no doubt in my mind that the flavor of freshly prepared cashews is far better than any precooked nuts bought in the supermarket.

If you choose to cook them yourself you may simply 'dry fry' them in a wok or skillet over medium heat. This, however, tends to lead to localized burning and uneven cooking unless you keep them constantly on the move. You could deep fry them (and some people choose to add a few dried red chilies to the oil for flavor), but this in my opinion makes them a little too oily for the balance of the dish. Better to cook them as indicated below.

1 lb chicken, cut into thin slices, then into bite sized pieces.
1 tablespoon kratiem (garlic), thinly sliced
1 tablespoon prik ki nu daeng (red bird's-eye chilies), thinly sliced
1 tablespoon nam pla (fish sauce)
1 tablespoon si-ew wan (sweet soy) or Maggi's Seasoning Sauce
2 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon nam prik pao (chili paste)
1 teaspoon prikthai (black pepper), freshly cracked
3 tablespoons nam sup (stock)
2 tablespoons rice wine
1/2 cup cashew nuts

Garnish:

2 tablespoons mango, shredded
3 tablespoons ton hom (spring onions/green onions)
3 tablespoons prik yuet (sweet Thai chilies) or green bell pepper, julienned

First roast the cashews: this is best done in a turbo-oven (a glass or steel container with a hot air heater/fan in the lid that produces very hot, dry cooking conditions), at 500 F. (300 C) until golden brown.

In a wok, over medium heat, sauté the garlic and prik ki nu until the garlic is golden and the whole is aromatic, then remove and reserve the chilies and garlic.

Add the chicken and all the ingredients except the cashews, stock and wine to the pan and stir fry until the chicken just begins to cook. Add the stock and continue over low heat until the chicken is cooked, then using a slotted spoon remove the chicken from the sauce and set aside.

Add the rice wine and reduce the sauce until a slight glaze appears (if necessary add 1 teaspoon of arrowroot powder, dissolved in a little tepid water).

Return the chicken, chilies and garlic to the sauce, and add the cashews. Make sure they are heated through.

Serving & Storage: Serve with steamed white rice.

Tease 2 tablespoons of mango into shreds with the tines of a fork (or julienne finely), cut the whites from 4/5 spring onions, and thinly slice about 3 tablespoons of the green tops. Julienne the sweet chilies or bell peppers and garnish the dish with the mango, onions bulbs, sliced tops, and the chilies. Serves 4

CHICKEN AND NOODLES ITALIAN STYLE
Makes 6 servings

1 1/2 pounds boneless, skinless chicken thighs,* well trimmed
1 1/2 teaspoons Seasoned Salt
1 teaspoon Thyme Leaves
1/2 teaspoon Oregano Leaves
1 can (14 1/2 ounces) chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained
3 medium carrots (about 1/2 pound), peeled and thinly sliced
1 large onion, thinly sliced and separated into rings
6 ounces medium egg noodles (about 3 cups)
3/4 cup frozen green peas, thawed

Rinse and pat dry chicken. Cut each thigh into 4 pieces and place on plate. Combine seasonings and sprinkle over chicken; gently pat into chicken.

Combine broth, diced tomatoes, carrots and onion slices in 3 1/2 or 4-quart crockery slow cooker. Stir in seasoned chicken.

Cover and cook on LOW setting for 8 hours. Raise heat to HIGH setting. Stir in noodles, pushing them down into broth mixture. Add peas. Cover and cook on HIGH for 15 to 20 minutes or until pasta is tender but still firm.

*2 1/2 pounds bone-in chicken thighs (6 large) will yield about 1 1/2 pounds when skinned and boned.

Note: If allowed to stand 10 to 20 minutes before serving, the noodles will absorb the broth and delicious flavor of the seasonings.

CHICKEN AND SAUSAGE JAMBALAYA
(Glimmer Inn B&B, New Orleans, LA)

1/4 cup vegetable oil
1 1/2 cup chopped onion
1/2 cup chopped bell peppers
1 1/2 teaspoon salt
1/2 teaspoon cayenne
2 links andouille, or 3/4 lb. other smoked sausage, cut in 1/4 in. slices
1 pound boneless, skinless chicken breasts, cut into 3/4 in. cubes
2 bay leaves
1 1/2 cup long grain rice
3 cups water
1/2 cup chopped green onions

Heat oil in a large Dutch oven or heavy pot (with lid) over medium heat. Add half the onions and bell peppers, the salt and cayenne. Brown for about 15 minutes, scraping the browned bits from the bottom. Once the vegetables are dark brown in color, add the sausage and the rest of the onions and peppers. Keep scraping the browned bits and lower heat if needed. Cook for about 10 minutes.

Add chicken and bay leaves and brown about 8 minutes. Keep scraping pan bottom.

Add rice and cook several minutes, stirring often to coat. Add the water, stir, and cover. Cook on medium-low heat 30 minutes or until liquid is absorbed. Remove from heat, add green onions, stir, cover, and let stand several minutes. serves 4.

CHICKEN, CINNAMON-SPICED MOROCCAN
Traditional North African ingredients, such as dates and almonds, bring sweetness and texture to the golden-colored sauce. Turmeric, cinnamon and cumin add authentic Moroccan flavor to either boneless chicken breasts or thighs with this entrée that's ready in less than 30 minutes. Makes 4 servings

4 boneless, skinless chicken breast halves (about 1 1/4 - 1 1/2 pounds) or 1 1/2
pounds boneless, skinless chicken thighs
2 tablespoons flour, divided
1 1/4 teaspoons ground cinnamon
1 teaspoon seasoned salt
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons olive oil
1 cup chicken broth
1/2 cup pitted whole dates, sliced
1/3 cup whole almonds (with skins on)

Place chicken in a self-closing plastic bag. Combine 1 tablespoon flour, cinnamon, Season-All, cumin, and turmeric. Sprinkle over chicken and toss well to coat. Heat oil in a large skillet over medium heat. Sauté chicken about 5 minutes per side.

Mix remaining 1 tablespoon flour and broth; add to skillet. Bring to a boil over medium heat. Stir in dates and almonds; simmer, covered, 7 minutes, or until chicken is done. Serve over couscous or rice.

CHICKEN CURRY WITH MANGO
Serves 4

1 lb. chicken breast
2 bay leaves
2 pieces of cassia or cinnamon
2 fl. oz. mango pulp
2 oz. desiccated or creamed coconut
1 oz. turmeric
4 fl. oz. double cream at room temperature
3 crushed cardamom pods
3 tbsp. ghee (or melted butter)
2 tbs. fresh chopped coriander (cilantro leaves)

Marinade chicken with 2 bay leaves and 2 pieces of cassia in 2 tbsp. of vegetable oil, covered and refrigerated for 24 hours.

Fry chicken in oil then cover with water, cook until tender then set aside.

Heat ghee in a frying pan, add turmeric and cardamom pods and cook for 1 minute. Add chicken and continue to cook for 2 minutes. Add mango pulp and
coconut.

Add cream and continue to cook until reduced by half. Finish with chopped coriander (cilantro) and serve with rice and pickles.

CHICKEN STEW IN A BREAD BOWL
[If you can't find bread bowls use extra large buns or small bread loaves. ]

2 or 3 boneless chicken breasts, cut into bite size pieces
2 cups cubed potatoes
1/2 cup sliced carrots
1/4 cup chopped onion
1/4 cup chopped celery
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1/2 tsp. parsley flakes
water
flour

Brown chicken breasts in a cast iron pan. Add vegetables. Add enough water to cover chicken and vegetables. Add seasoning. Bring to a boil and cook until vegetables are soft. Make sure to stir enough to scrape the `brown' off the bottom of the pan (that's what makes great gravy.)

Whisk 4 tbsp. of flour with a cup of water and add to pan. Turn up the heat and stir until it boils and thickens (add more flour or water if necessary).

Cut out the center of the bread bowls and fill with stew.

CHINESE EGG ROLLS

4 oz pork or beef
1 slice peeled ginger root
1 spring onion (scallion)
1/2 teaspoon salt
2 teaspoons Chinese rice wine or sherry
1 cup bean sprouts
4~5 Chinese dried mushroom, soaked
1 tablespoon cornflour (cornstarch)
2 eggs
1 tablespoon plain flour
2 1/2 cup cooking oil for deep frying
salt and Sichuan pepper for dip

Finely mince (grind) the meat; mix it with finely chopped ginger root and onion.
Add salt, wine or sherry and about 1/2 tablespoon cornflour. Blend well. Beat the eggs with the rest of the cornflour, then warm up a wok or frying pan over moderate heat.

Grease the pan with a little oil and pour in half the beaten eggs. Tip the pan from side to side until a thin, round pancake of egg forms (about 6 inches in diameter).
Gently lift the pancake up with a spatula and lay it flat on a plate. Make another pancake with the remaining eggs in the same way. Mix the plain flour with a little water to form a thin paste and spread some of it on the surface of the egg pancake.

Chop the Chinese dried mushrooms into small pieces. Place about half of the pork mixture, bean sprouts and Chinese dried mushrooms on the pancake. Fold up the pancake as though wrapping a package, sealing the edges with a little more flour paste, then press them down firmly.

Heat the oil over a moderate heat. Deep fry the rolls for about 2~3 minutes, then increase the heat to high and continue cooking for about 10 minutes or until golden. Remove and drain. Serve by dipping in salt and Sichuan pepper mix.

[] Spike makes egg rolls by using wonton wrappers, purchased in the Asian veggie
section of the supermarket. They work very well. Further, some nicely cooked rice, along with grated carrot and the other stuff listed above, makes a good filler. The pork or beef will go well with all that stuff. Just make sure that everything you include is finely diced and well mixed. []

CHIPOTLE CORN CHOWDER
WITH SHITAKE MUSHROOMS

2 cans chicken broth
1 teaspoon salt
1 1/2 cups diced potatoes (about 10 ounces)
1 pound package frozen corn
1-2 dried chipotle chili peppers, seeded*
10 Shitake mushrooms**
1 medium onion, diced
1/2 red bell pepper, julienned
4 Tablespoons butter
3 Tablespoons flour
1 cup half & half (may use milk)
1 1/2 cups milk
1 teaspoon liquid smoke (optional)
1 teaspoon ground cumin
1 teaspoon sugar
2 Tablespoons minced parsley

*Cut off top of pepper and split down one side. Scrape out seeds.

**Remove stems from cleaned mushrooms. Use as directed. Slice tops in 1/2” slices and set aside.

Add chicken broth, salt, potatoes, mushroom stems, seeded chipotle peppers and corn to stockpot. Simmer until potatoes are tender (about 10-15 minutes).

Melt butter in sauté pan. Sauté red bell pepper strips for 3 minutes. Add onions and sliced mushroom tops and continue to sauté until onions are translucent.

Stir in flour and continue cooking, stirring, to cook flour for about 2 minutes.

Transfer the cooked mushroom stems, chipotle peppers, half of the potatoes and half of the corn to food processor with metal blade inserted, or to a food mill. Purée.

Add mixture back to stockpot. Add the sautéed vegetables, cream, milk and seasonings. Return to a gentle simmer, stirring to be certain to not scorch. Add parsley. Ladle into soup bowls. Serve with a hearty bread.
COCONUT INSTRUCTIONS

The best way to use a coconut is to open the “eyes” with a Phillips head screw-driver (using a hammer if necessary) and drain out the liquid. Then bake the coconut for 20 minutes at 350 deg. F. When you remove it from the oven, wrap
it in a towel, and placing it on a hard surface, bam it a few times with your hammer.
Having baked it for awhile, the white flesh will be fairly easy to pry away from the
shell. Peel off the brown skin with a veggie peeler, and you are ready to grate
the lovely white coconut flesh.

Note: The liquid inside a coconut is not “coconut milk.” It is “juice.” Coconut milk is made by infusing grated coconut with boiling water and then straining off the liquid. This liquid is “milk.” Here’s how:

Grate the peeled coconut flesh by hand or in a food processor and place it in a bowl. Pour over enough boiling water to barely cover the grated coconut. Let the coconut milk sit for 15 minutes, then strain through a fine-mesh strainer, pressing down on the coconut with a ladle to extract as much of the coconut milk as possible. Then pour more boiling water over the used coconut and repeat the process, to get a second pressing from the coconut.

CRAB AND BRIE BISQUE

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

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

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

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

Heat the remaining milk and cream with Tabasco and salt added in a large microwave-safe container until bubbles start to form around the edges. Do not boil. Add crab mixture.
Cut 6 ounces Brie cheese into small pieces, rind removed, and add to hot soup in microwave container. Stir to melt. Cut remaining 2 ounces of Brie into small pieces and reserve to add directly to soup bowls when serving.

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

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

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

CRANBERRY ORANGE SAUCE

  1 (12 oz.) package fresh cranberries
  3 tablespoons frozen orange juice concentrate
  1 teaspoon no-sugar-added raspberry conserve
  1 orange, cut in 8 sections

Rinse cranberries and place in a medium-size saucepan with a small amount of water. Cook over medium heat, stirring in next 2 ingredients, until berries are soft. In a food processor fitted with the metal blade, process half the cranberries and four orange sections. Repeat with remaining cranberries and oranges. Chill before serving. Makes 2 cups.

CREAMY BOW TIE PRIMAVERA

8 oz. bow tie pasta, uncooked
1 cup broccoli flowerets
1 cup sliced carrots
1 pkg. (8 oz.) cream cheese, cubed
3/4 cup skim milk
1/4 cup (1 oz.) parmesan style grated topping
1/4 cup chopped green onions
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder

Prepare pasta as directed on package, adding broccoli and carrots to water
during last 5 minutes of cooking time. Drain.

Stir cream cheese, milk, grated topping, onions and seasonings in large
saucepan on low heat until smooth. Add pasta and vegetables; toss lightly.

CREAMY COUNTRY CHICKEN AND VEGETABLES
Makes 6 servings

4 bone-in chicken breasts (about 2 1/4 pounds), each cut in half
1 1/2 pounds potatoes, peeled and cut in 1-inch pieces
1/2 pound baby carrots
2 packages chicken gravy mix
1 medium onion, coarsely chopped
1 1/2 cups water
1 teaspoon thyme leaves
1/4 teaspoon poultry seasoning (or ground sage )
1 teaspoon seasoned salt
1 cup sour cream

Rinse chicken and pat dry. In a 3 1/2 or 4-quart crockery slow cooker, place potatoes, carrots and onion. Top vegetables with chicken overlapping slightly, making sure all chicken is on top.

In a small bowl, combine gravy mixes, water, thyme, poultry seasoning, and seasoned salt. Pour mixture over chicken and vegetables. Cover and cook for 8 hours on LOW or until chicken is done and vegetables are tender.

Place chicken and vegetables on a platter or in large bowl. Whisk sour cream into drippings in pot; pour over chicken and vegetables.

CURRIED PUMPKIN SOUP

2 Tablespoons butter
1 small onion, minced
4 teaspoons curry powder
1/4 cup pecans, finely chopped
1 can chicken or vegetable broth
1/3 cup instant dried potato flakes
15 ounce can solid pack pumpkin
1 1/2 cups cider or apple juice
2 Tablespoons brown sugar
3/4 teaspoon salt
few grinds pepper
2 cups half and half

Note: if desired, oil may be substituted for the butter and milk for the half and half.

Melt butter in bottom of 3-4 quart saucepot. Sauté onion for 2-3 minutes, until beginning to soften.

Add curry powder and pecans and continue to cook for another 2 minutes, adding broth as needed to keep mixture from sticking.

Add remaining broth, instant potatoes and pumpkin. Whisk together well. Add apple juice, sugar, salt, pepper and half and half.

Whisk again to make a smooth mixture. Heat to a gentle simmer and cook for about 4 minutes, being careful that mixture doesn’t scorch.

Taste for salt and add more if needed. Cover, turn heat down and allow to set for 10 minutes, or until almost ready to serve. Just before serving, turn heat back up and bring back to a gentle simmer. Serve hot.

May be garnished with curry flavored whipped cream.

Variations:

1. You may start with 1/2 cup of cooked and mashed potatoes if you do not wish to use the instant variety.

2. You may substitute 1 pound frozen winter squash, thawed, for the pumpkin, or you may use fresh pumpkin. To use fresh pumpkin, cut a 1 1/2# chunk of fresh pumpkin and lay in microwave-safe flat dish. Cover with plastic wrap. Cook for 10 minutes on high. Let cool, then remove from the outer shell. Mash this up and use instead of the can of pumpkin.

Note: The soup may be prepared the day before serving. Refrigerate until shortly before reheating. Soup will thicken as it cools. Wait until you have gently reheated it before deciding if you need to thin. If still too thick, thin by adding a little milk.

GARDENER'S NO FLOUR PIZZA 
This recipe does not include a bread dough, so it is not really a pizza.  But it is a marvelous pizza-like dish for vegetarians and zucchini fanciers of all persuasions.  It should be baked in a traditional 9" pie pan, not a flat pizza pan.  The zucchini makes the "crust".

3 cups grated zucchini
2 eggs, beaten
2 1/2 cups mozzarella cheese, grated
1 1/2 cups tomato sauce for pizza
1 small green pepper, chopped
6 mushrooms, sliced
1/2 cup Parmesan cheese, grated
1 tsp dried oregano
1 Tbsp olive oil

Heat oven to 400F. Squeeze the excess moisture out of the grated zucchini with paper towels. Mix the zucchini, the two beaten eggs and 1 1/2 cups mozzarella together and fill the bottom of the pie pan with the mixture. Bake for about 10 minutes. Remove the pan from the oven and spread the tomato sauce and fresh vegetables, and the remaining cheeses over the zucchini. Crumble the oregano between your hands onto the cheese. Dribble the olive oil over the top and bake for 25 minutes. Do not let the cheese get overly browned.

GARLICKY CREAM OF CELERY SOUP
serves 6

12 large celery stalks, divided
2 tablespoons canola oil, divided
1 large onion, chopped
8 cloves garlic, minced
2 tablespoons unbleached white flour or regular all purpose
3 medium potatoes, peeled and diced
2 teaspoons salt-free herb and spice seasoning mix (you can use 1/8 teaspoons of
whatever herbs and spices you have available, or Chinese Five Spices with
rosemary and thyme.)
1/4 cup mixed chopped fresh parsley and dill
1/4 cup celery leaves
1 to 1 1/2 cups low-fat milk or soy milk, as needed
salt and freshly ground pepper to taste
chopped fresh dill or parsley for garnish

Trim 10 stalks of celery and cut them into 1/2 inch dice. Trim the emaining 2 stalks, cut them into 1/4" dice and set aside. Heat 1 tablespoon of the oil in a soup pot. Add the onions and garlic and sauté over medium heat until the onions are golden. Sprinkle in the flour and stir it in until it disappears. Add the 10 stalks of celery, the
potatoes and just enough water to cover. Bring to a simmer, then add the seasoning mix, fresh herbs and celery leaves. Simmer gently until the vegetables are tender, about 25 minutes. Remove from the heat.

With a slotted spoon, transfer the solid ingredients to a food processor or blender and puree, in batches, until very smooth. Stir back into the soup pot. Return to a very low heat and add enough milk or soy milk to achieve a slightly thick consistency. Heat the remaining oil in a small skillet. Add the reserved celery and sauté over moderate heat until it is touched with golden spots. Add to the soup, then season to taste with salt and pepper. Serve at once to allow the soup to stand for an hour or so, then heat through as needed. Garnish each serving with chopped dill or parsley.

GIANT GINGER COOKIES

4-1/2  cups all-purpose flour
4   teaspoons ground ginger
2  teaspoons baking soda
1-1/2  teaspoons ground cinnamon
1  teaspoon ground cloves
1/4  teaspoon salt
1-1/2  cups shortening
2  cups granulated sugar
2   eggs
1/2  cup molasses
3/4  cup coarse sugar or granulated sugar

In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.

GOING NUTS
The following nut recipes are from kind readers who contribute to Real Food 4 Real People:

Spiked Spiced Nuts

5 pounds of pecans.
1 lb.  confectioners sugar
1/2  tsp.  ginger
1 tsp.  each nutmeg and cinnamon
2  tbsp.  pumpkin spice mix
1/2  tsp. salt
1/2  cup cooking oil
2   egg whites, slightly beaten
1/4   cup of good rum (can use more or less)

 Preheat the oven to 350 degrees.  Spread nuts on a large cookie sheet and heat in the oven for 15 minutes.  While the nuts are heating, mix the sugar, ginger, nutmeg, cinnamon, pumpkin spice and salt.  Add the cooking oil, mix, next add the egg whites, mix and then add the rum and mix one final time. Pour the hot nuts into the mixture and toss to coat.  Spread on foil to dry for about one hour.  Store in fridge, covered.

                            Cinnamon Pecans

1/4 cup evaporated milk
1 cup sugar
1/4 tsp. Cinnamon
2 tbs. water
1/4 tsp vanilla
3 cups pecan halves

Combine all ingredients except pecans, dissolve sugar over medium heat.  Add
pecans and continue to cook, stirring frequently.  Cook until pecans are completely sugared with no syrup left in pot.  Spread out on wax paper and let cool.  If any stick together break them apart before they cool completely.

                          Sugar & Spice Pecans

3/4 cup sugar
1 egg white
2 1/2 Tbsp water
1 tsp cinnamon
1/2 tsp salt
1/4 tsp Allspice
1/4 tsp ground cloves
1/4 tsp nutmeg
8 cups pecans

Combine the first 8 ingredients in large bowl.  Mix well.  Add pecans and mix.  Spread in a greased 15 x 10 x 1 pan and bake at 275 degrees for 50 - 55 minutes.  From Victoria

                          Chinese Fried Walnuts

Up to 1 month to 2 hours before serving:

In large saucepan over high heat put 1 1/2 quarts water and bring to boil.  Add 2 8-oz. cans walnut halves. Heat to boiling again and cook one minute. Rinse under running hot water, then drain.

In large bowl, in 1/2 cup granulated sugar, toss warm walnuts until evenly coated.

Meanwhile, heat about 1" of salad oil to 350, using a candy thermometer. With slotted spoon add about half of the walnuts to oil. Fry 5-7 minutes or until golden, stirring occasionally.

With slotted spoon, place walnuts in a coarse sieve over bowl to drain; sprinkle with 1/8 tsp. salt, tossing occasionally to keep nuts from sticking together. Transfer to waxed paper to cool completely.  Repeat, frying remaining nuts -- store in airtight container. 

                           Cajun Pecans

1 pound pecan halves
4 tablespoons butter -- melted
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Combine all ingredients in crock pot. Cover and cook on high for 15 minutes. Turn on low, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely. Pack nuts into glass jars and decorate with bows for holiday gifts.

                         Curried Almonds

2 tbsp melted butter
1 tbsp curry powder
1/2 tsp seasoned salt
1 lb blanched almonds

Combine butter with curry and salt. Pour over almonds in crock-pot and mix to
coat well. Cover and cook on low for 2 to 3 hours. Turn to high. Uncover pot and cook for 1 to 1 1/2 hours. Serve for a snack.

                         Hot And Spicy Pecans

1/4 cup butter - (4 oz) -- cut in pieces
6 cups pecans
2 tsp chili powder
1/2 tsp onion salt
1/2 tsp garlic powder

Place cut-up butter in crock-pot and heat, uncovered, on HIGH until melted (15 to 20 minutes). Add pecans; stir to coat.  Cover and cook on HIGH 30 minutes. Uncover and cook on HIGH 2 1/2 hours longer, stirring occasionally. Sprinkle with the seasonings and toss to coat. Spread on a baking sheet to cool. Store in an airtight container in the refrigerator for up to 6 weeks, or freeze for up to 3 months. Serve at room temperature or warm.

                        Cinnamon Sugar Pecans

1  egg white
1 teaspoon water
1/2  cup  sugar
1/2  teaspoon cinnamon
1/2  teaspoon salt
2 cups pecans

Beat egg white and water until frothy.  Mix sugar, cinnamon and salt together.  Stir into egg white mixture.  Toss with pecans.  Bake on a greased cookie sheet at 200 degrees for 1 hour, stirring every 15 minutes.

                            Sugared Walnuts

1-1/2 cups sugar
1/2 cup sour cream
1/2 tsp. Vanilla
1 lb. walnuts

Combine sugar, sour cream and vanilla in saucepan and simmer for 5 or 6 minutes.  Add walnuts and spread on oiled cookie sheet until dry.  Store in
airtight cans. Makes 1 lb.

                         Meringue Covered Nuts

2 egg whites
2 cups pecan halves
3/4 cup brown sugar
1/2 teaspoon vanilla flavoring
Dash of cinnamon or other desired spice

Press lumps out of brown sugar.  In medium bowl, beat egg whites until stiff, then fold in the brown sugar.  Add vanilla and spice and mix well.  Pour nuts in prepared meringue and, using wooden spoon, mix well until all are covered with the meringue.  Spray cookie sheet lightly with cooking spray. Place nuts individually on cookie sheet(s) and bake in preheated 250 degree oven for 30 minutes. Remove from oven and let cool. From Sarah

                          Rum Glazed Pecans

2 cups raw pecan halves

 Spice Mix:
2 Tbsp sugar
3/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground allspice

 Rum Glaze:
1 Tbsp dark rum
2 teas. vanilla extract
1 tsp. brown sugar
1 Tbsp. butter

Preheat oven to 350. Line rimmed baking sheets with parchment or waxed paper
and spread pecans in an even layer; toast 4 minutes, rotate pan, and continue to roast 4 minutes longer. Transfer sheet to a wire rack.  While the nuts are roasting, put spice mix ingredients in a bowl and mix.  Bring glaze ingredients to a boil in a medium saucepan, whisking constantly. Stir in pecans and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all the liquid has evaporated, about 1 1/2 minutes. Transfer glazed nuts to bowl with spice mix; toss well to coat. Return nuts to parchment-lined sheet to cool. From Heather

                                Spiced Pecans

1/4 cup butter
2 cups pecan halves
1 1/2 cups sugar
1 Tbsp ground cloves
1 Tbsp nutmeg
1 Tbsp cinnamon

Melt butter. Add pecans. Stir and cook over low to medium heat for 20 minutes. Add rest of ingredients in Ziploc bag. Add pecans to bag and shake. Let dry on waxed paper.

                            Party Spiced Pecans

1/2 cup sugar
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 egg white
1 pound pecan halves

Combine sugar, cinnamon and salt in a small bowl; set aside. In a large mixing bowl, lightly beat egg white. Add pecans and stir until coated. Sprinkle sugar mixture over pecans; mix well.  Spread in a single layer on a baking sheet. Bake at 300 degrees for 20 minutes. Remove nuts from baking sheet while warm to cool on waxed paper.          Yield: About 6 cups.

                            Baked Pumpkin Seeds

2 cups pumpkin seed
2 tablespoons light cooking oil (vegetable, peanut, or other)
1 teaspoon spice (cayenne, garlic powder, cumin, curry, or any favorite -more or
less to taste)
1 teaspoon salt

Preheat oven to 350? F. Remove seeds from pumpkin and rinse with water to remove any remaining pulp. Dry seeds between two paper towels. Mix oil with spices and/or salt, and toss mixture with seeds. Spread seeds over a baking sheet. Bake seeds approximately 30 minutes or until crisp and very lightly browned, tossing occasionally.

                          Honey Roasted Almonds

2 cups whole almonds, skin on
1/4 cup sugar
1/2 tsp salt
2 Tbsp. honey
2 Tbsp. water
2 tsp. almond or vegetable oil

Spread the almonds in a single layer in a shallow ungreased baking pan and place in cold oven. Bake at 350o F, stirring occasionally, until the internal color of the nuts is tan to light brown, 12 to 15 minutes. (The nuts will continue roast a little more after they are removed from the oven.) Set the roasted almonds aside.

Thoroughly mix the sugar and salt. Stir together the honey, water and oil in a medium-size saucepan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all of the liquid has been absorbed by the nuts, about 5 minutes. Immediately transfer the almonds to a medium-size bowl into which some sugar mixture has been sprinkled. Sprinkle the remaining sugar mixture over the almonds and toss until they are evenly coated. Spread the almonds out on wax paper. When cool, store at room temperature in a tightly covered container or plastic bag for up to two weeks. Makes 2 cups. From Mary


GRAPE PIE

2 1/2 cups ripe seedless grapes
3 tablespoons melted butter
2 tablespoons all-purpose flour
3/4 cup granulated sugar
1 recipe pastry for a 9-inch double crust pie

Preheat oven to 425 degrees F.  Wash fully ripened grapes. Separate the grape pulp and skins. In a saucepan over medium heat cook grape pulp slowly until soft. Rub cooked pulp through a sieve. Combine the sieved pulp and grapes skins.  Mix the flour and sugar together and add to grape mixture. Stir in the melted butter and pour into one 9-inch unbaked pie shell. Cover top with strips of pastry. You can make a lattice pattern if desired.  Bake for about 25 minutes.

KRUMPIRA KNOEDEL SOUPE
Potato Noodle Soup from Croatia

6 large potatoes, peeled and diced
4 large onions, diced

3 eggs
3 cups flour
3 Tbsp water
3 Tbsp vegetable oil

Cook potatoes in salted water to more than cover, until almost soft. Sauté the diced onions in oil or shortening until very brown but not burned. Set aside

Form the eggs, flour, water, and oil into a noodle dough.  You can do this in your heavy duty mixer or in your bread machine on the dough cycle, if you like. Flour
A board or tabletop, and roll out the dough to 1/3 inch thickness and cut into
1/2 inch squares.

Bring the potatoes and water to a boil (again) and add noodles.  Cook until noodles are soft (about 5 minutes) and add browned onions.  Stir and taste for salt.  Add if needed.  Put in about 1/4 cup of paprika and stir.  Then take some broth out and stir in about 1/2 to 3/4 cups of sour cream and add to the soup. If you like, you can put a tablespoon of vinegar in the bottom of the serving bowl, for extra tang.

You can serve this with Kielbasa and a green salad.

MARINATED VEGETABLE SALAD

2 15-oz. cans green beans, drained
1 15-oz. can asparagus, diced
1 10-oz. package frozen peas, thawed
1 14-oz. jar artichoke hearts, diced
1 small onion, chopped
2 stalks celery, diced
1 8-oz. can water chestnuts, chopped

Marinade:
1/4 cup sugar
1/2 cup vegetable oil
1/2 cup red wine vinegar
1 clove garlic, minced
Juice of 1 lemon
1 tsp. salt
1/2 tsp. pepper

Place all vegetables in a large bowl and cover with marinade. Refrigerate overnight and serve cold.

MOCHA ANGEL LOAF

1-1/2  cups egg whites (10 to 12 large)
1-1/2  cups sifted powdered sugar
3/4  cup sifted cake flour or sifted all-purpose flour
1/4  cup unsweetened cocoa powder
1-1/2  teaspoons cream of tartar
1  cup granulated sugar
1  tablespoon instant coffee granules
1/3  cup cold fat-free milk
1  1.3-ounce envelope whipped dessert topping mix
1/2  cup vanilla low-fat yogurt
    Chocolate curls or 1/2 teaspoon unsweetened cocoa powder (optional)

Place egg whites in a large mixing bowl; let stand at room temperature for
30 minutes. Line a 15x10x1-inch baking pan with waxed paper; set aside.

Sift powdered sugar, flour, and 1/4 cup cocoa powder together 3 times. Beat egg whites and cream of tartar with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until soft peaks form (tips stand straight). Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time. Spread batter in prepared pan.

Bake in a 375 degree F oven for 23 to 25 minutes or until top springs back when lightly touched. Loosen edges. Immediately invert cake onto a large wire rack; remove pan. Carefully peel off waxed paper. Cool thoroughly.

For filling, in bowl dissolve coffee granules in milk; add topping mix. Beat with an electric mixer on low speed until combined. Then beat on high speed until mixture form stiff peaks (4 to 5 minutes). Fold in yogurt.

To assemble, trim edges from cake. Cut cake crosswise into thirds. Place one cake layer on serving platter; spread with about one-third of the filling. Repeat two more times. Cover and refrigerate at least 2 hours or until serving time. Garnish top with chocolate curls or sift cocoa powder over cake, if desired

OATMEAL BREAD

  5 1/4 cups  flour
     1/2 cup  flour -- if needed
  1 teaspoon  salt
  2 1/4 cups  milk
     1/4 cup  butter or margarine
     1/4 cup  sugar
  2 envelopes  active dry yeast
  2 cups  quick cooking oats
  1 tablespoon  caraway seeds

Stir together 2 cups of flour and the salt in a large bowl. Heat the milk, margarine and sugar together over low heat until the margarine is soft. Add the liquid to the flour. Beat for 2 minutes on the medium speed of an electric mixer or 300 strokes by hand.  Combine 1 cup of flour and the yeast. Add to the batter. Beat for 2 minutes on medium speed or 300 strokes by hand. Stir in the oats and caraway with a wooden spoon. Stir in enough additional flour to make a stiff dough.  Turn out onto a floured board. Knead until smooth, 8 to 10 minutes. Place in a greased large bowl. Brush the top with vegetable oil. Cover with a damp kitchen towel and let rise in a warm place until double in size, about 1 hour.  Punch the dough down.
Divide it in half and shape to form two loaves. Place in two greased 8 1/2 " x 4 1/2 " loaf pans. Brush with melted margarine or butter. Cover and let rise until nearly double in size, about 1 hour. When almost doubled, preheat the oven to 375 F. Bake for about 40 minutes or until brown. Cool before slicing. Makes 2 loaves.

ORANGE-GLAZED SWEET POTATOES
4 Servings

1-pound sweet potatoes
3/4 cup orange juice
1/2 cup firmly packed brown sugar
1/4-tablespoon wheat germ
1-tablespoon margarine
2 tablespoons grated orange peel
1 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg

Heat oven to 350 degrees. Slice potatoes about 1/8 inch thick; spread evenly in an 8-inch square dish. Combine orange juice, brown sugar, wheat germ, margarine, orange peel, cinnamon and nutmeg. Cover dish with foil or lid. Bake 1 hour, until potatoes are tender

PAELLA
The quick and easy version. Makes 6 servings

1 tablespoon olive oil
1/2 cup chopped onion
1/2 pound smoked sausage or chorizo, cut lengthwise in half, then into 1/4-inch
slices
1 cup long-grain rice, uncooked
2 teaspoons Italian seasoning
1/2 teaspoon ground turmeric
2 cups chicken broth
1 can (14 1/2 ounces) diced tomatoes, drained
1 pound uncooked shrimp, thawed, peeled, and deveined
1 cup frozen peas
freshly ground black pepper

Heat olive oil over medium heat in a large skillet. Add onion and sausage; sauté 3 minutes or until the onion is softened. Stir in rice, Italian seasoning and turmeric; sauté 2 minutes. Add broth and bring to a boil. Cover and simmer 15 minutes.

Stir in tomatoes. Place shrimp in a single layer on top of the rice; top with peas. Cover and cook on medium-low 8-10 minutes or until rice is tender and shrimp are cooked. Stir and serve. Season with freshly ground black pepper, if desired.

PASTA SAUTÉED WITH TOMATOES AND GARLIC

3 Tablespoons olive oil
8 oz angel hair pasta, broken in half
1 14-1/4 ounce can diced peeled tomatoes
1 cup tomato juice
1 cup water
7 large cloves chopped garlic (or to taste)
1 teaspoon dried oregano
chopped fresh parsley

Heat oil in heavy large skillet over high heat.  Add pasta and sauté until brown, about three minutes.  Add tomatoes with liquids, tomato juice, water and garlic and oregano.  Cover and simmer until pasta is tender, stirring occasionally.  About 15 minutes.  Transfer to bowl and garnish with parsley.
PEDERNALES VALLEY SOUP

3 poblano peppers
2-3 boneless chicken breast halves (about 16 ounces)
1-2 Tablespoons oil
1 medium onion
3 garlic cloves, minced
2 cups white mushrooms, sliced
1 can posole (yellow hominy), drained
1/2 cup water
1/3 cup cornstarch
2 cans chicken broth
1/3 cup minced cilantro
2 cups milk
16 ounces processed cheese, cubed
1/3 cup sour cream
Salt to taste
Pinch of chipotle powder or cayenne (optional)

Method 1 (Doing indoors): Push on poblanos to flatten a little. Place in foil-lined pan, and place under broiler about 3-4 inches from heat. Broil on one side until skin is blackened almost all over, turn over and repeat.

Remove to bowl and cover with plastic wrap to allow to steam until cooled. Strip away blackened skin and remove seeds. Cut peppers into 1/2” x 1” strips. Set aside.

Cut chicken breast meat into bite-sized strips. Heat oil in large sauté pan. Sauté meat until it is fully cooked. Remove and set aside.

Dice onions and add to sauté pan. Cook until softened.

(Continue preparation at the “To Finish” section below)

Method 2 (Doing over grill): Rinse, pat dry and lightly brush chicken breasts with oil. Cut onion into 1/4 inch thick slices, do not separate into rings. Rinse poblanos and pat dry.

Place onion slices, peppers and chicken over medium coals or grill over medium heat 10-15 minutes or until vegetables are soft, pepper skins have blackened and chicken is done. (The juices should run clear.)

Place peppers in bowl and cover while still hot from the fire. Let steam until cooled, then peel blackened skins and scrape out seeds. Dice onion and cut peppers and chicken into strips.

Place 2 Tablespoons butter in sauté pan over low heat.

(Continue preparation at “To Finish” section below)

To Finish (Both methods): Add garlic to sauté pan and cook 1 minute. Remove and put with reserved chicken. Add mushrooms and sauté 2-3 minutes, until softened. Remove pan from heat, add posole, chicken, onion and poblano.

Combine 1/2-cup water with cornstarch in small dish. Add chicken broth to soup pot and bring to a simmer. Stir in the cornstarch mixture. Stir constantly until mixture bubbles for about 2 minutes.

Add cilantro. Bring heat up and allow to simmer for at least 5 minutes. Add reserved chicken and vegetables, then add milk and cheese and stir until melted.

Do not simmer after cheese is added.

Just before serving stir in the sour cream. Taste for salt (about 1/2 teaspoon may be needed), and add chipotle powder if additional heat is desired.

POPOVERS
Eat popovers plain, fresh out of the oven, or sprinkle them with powdered sugar, add a drizzle of honey or syrup, or a dab of your favorite fruit preserve.

2 eggs
1 cup milk
1 cup all-purpose flour
1 Tbsp melted butter
1/4 tsp salt

Generously butter 6 custard cups or a popover pan and place in the oven while it preheats to 450F.  Combine the eggs, milk, flour, salt, and melted butter in an electric blender and process for 30 to 40 seconds.  Pour the batter into the hot custard cups, filling them no more than 2/3 full.  Bake in the center of the oven for 20 minutes. Reduce the heat to 350F and bake an additional 10 to 15 minutes, until the popovers are puffed and cooked through.  Serve warm, can be frozen after baking.  Makes 6 popovers.

PORK STEW, SPICY MEXICAN
Makes 6 servings

2 ears frozen corn, thawed and cut in 1 1/2-inch pieces
1 1/2 pounds lean boneless pork, well trimmed and cut in 1 1/2-inch pieces
1 can (14 1/2 ounces) kidney beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (14 1/2 ounces) stewed tomatoes
1 can (8 ounces) tomato sauce
1 package (1.25 ounces) McCormick® Taco Seasoning
2 tablespoons McCormick® Minced Onions
2 teaspoons Parsley Flakes OR Cilantro Leaves

Cut pork into 1 1/2-inch pieces. In a 3 1/2 or 4-quart crockery slow cooker, place corn, pork, and beans in order listed.

In medium bowl, stir together stewed tomatoes, tomato sauce, taco seasoning, and minced onion. Pour into cooker and lightly stir.

Cover and cook on LOW for 8 hours or until pork is tender. Gently stir in parsley or cilantro.

PORK TENDERLOINS WITH MUSTARD SAUCE

12 thinly sliced tenderloins

1/4 cup plain flour
grated zest of 1 lemon
1/2 tsp. sea salt
a few grindings pepper

2 Tbsp unsalted butter
2 Tbsp all-purpose (plain) flour
1 pint light (single) cream
several grindings white pepper
a dash of nutmeg (not enough to taste; just enough to add depth to the sauce)
1 Tbsp English mustard powder
2 Tbsp Dijon mustard
1 tsp. salt or to taste

several large leaves greenleaf lettuce
4-6 lemon halves wrapped in cheesecloth (see below)
fresh flat-leaf parsley, coarsely chopped

Slice the tenderloins off the pork loin.  Toss together the flour, lemon zest, salt and pepper.  Toss in the flour mixture until well coated.  Set on a plate and let rest 20 minutes.

Melt the butter over medium and whisk in the flour.  Add the cream and stir until the sauce thickens.  Add the remaining ingredients and taste, adjusting until you like it.

Sauté the tenderloins in a small amount of olive oil.  Cook them over medium heat for 5-6 minutes on one side, until just browned, then turn over and brown on the other side.  Remember to use tongs or a spatula to turn them rather than a fork so you do not pierce the meat and lose the juices.  Also remember not to stand there
prodding and repeatedly turning the meat, a bad habit that toughens meat.  Leave it alone!  The meat can take care of itself while you focus on whisking the sauce.

Line a platter with the soft greenleaf lettuce leaves.  Arrange the tenderloins on the lettuce and drizzle with some of the mustard sauce.  Sprinkle with the chopped parsley and arrange the lemon halves around the platter so people can squeeze lemon juice over their meat to their own taste.  Pass the rest of the mustard sauce
in a gravy boat. Serves 4-6.

When serving lemon halves for an especially festive occasion, use party favor lace circles to wrap them.  Buy 8"/20cm circles of white nylon lace and very narrow (1/8"/3mm) green satin ribbon at a party goods store.  Wash both thoroughly in very hot soapy water and rinse well.  Spread them out firmly on a clean counter or ironing board to dry; if you spread them flat and smooth enough you will not have to iron them.  Use them to wrap the lemon halves that will not squirt wildly or shoot out seeds when people squeeze them.

Place the lemon half cut side down in the center of the circle (or square of cheesecloth).  Draw the material up around the lemon and bring together over the uncut end.  Tie a small bow just above the uncut end to hold the material closed.  Fluff out the material above the bow so it looks pretty.  Arrange as desired to serve.  If using cheesecloth, you may want to cut it with pinking sheers.

QUINCE AND CRANBERRY CHUTNEY
Servings: 3 cups

12 ounces cranberries
4 quince, peeled
1 red bell pepper, chopped
1/4 cup dark brown sugar, firmly packed
3/4 teaspoon dried japones chilies
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup currants
1/4 cup apple cider vinegar
1 tablespoon fresh lemon zest
1 medium yellow onion, sliced

In a large saucepan combine all ingredients except onion and simmer, stirring occasionally for 20 minutes. Add onion and simmer 10 minutes, or until chutney is thick. Chutney may be made a couple days ahead and chilled covered. Serve chutney at room temperature.

QUINCE JELLY 01
[] Spike likes to add some apples to the quince, in any recipe; the flavor of quince is sometimes very intense. []

20 lbs quinces, washed and chopped
8 lbs granulated sugar
pectin
juice of two lemons
apple juice or cider (optional), see below ***

Makes about 20 pints of jelly.

Chop a manageable number of the quinces into 8 or 10 pieces. They do not need to be peeled and the cores do not need to be removed. Place the chopped quince into a large pot, and cover with water ***or a mixture of water and apple juice or cider. Bring to a rolling boil, and permit it to boil for about 45 minutes. Pour into a jelly bag or a colander lined with cheesecloth. If you want clear jelly, do not squeeze the bag or press on the fruit in the lined colander. The solids can be discarded.

Measure the juice and pour it into your washed and rinsed large pot. For each quart of juice, add 4 cups sugar (“a cup to a cup”) and the juice of one-half lemon.
Bring to a boil, stirring constantly, until a drop on a cold plate shows a 'gel' - a sticky surface will start to form on the drop. Pour into sterile jars and cover with
paraffin or sterile lids. (The jelly should be hot enough to cause the lids to seal; you can tell by the “pop” they make when they seal. If it doesn’t happen within 10 or so minutes, you may want to process it in a water bath for 15 minutes.

QUINCE JELLY 02
[]This very old recipe was submitted to an Australian person, by a person who lives in Berkshire, England. I found it so quaint and interesting, I just pasted it in, ver batim. This can be sealed with paraffin. Please don’t ask Spike what a “bladder” is! []

“INGREDIENTS: To every 1 lb of quince pulp allow 3/4 lb loaf-sugar.

“MODE: Slice quinces into a preserving-pan, adding sufficient water for them to just float. Place them on the fire to stew until reduced to a pulp, stirring occasionally from the bottom, to prevent burning, then pass the pulp through a hair sieve to keep back the skin and seeds. Weigh the pulp and add sugar to pulp in the above proportion. Place the whole on the fire keeping it well stirred until reduced to a marmalade, which may be known by dropping a little on a cold plate when, if it jellies, it is done. Pot whilst still hot. Allow it to cool and cover with oiled paper cut to the size of the mouths of the jars. The tops of them may then be covered with pieces of bladder, or tissue-paper brushed on both sides with a white of an egg.

QUINCE JELLY O3
Makes 8 (1/2 pint) jars " An old family recipe for quince jelly. Quince is a fruit related to apples and pears. It is quite tart, and cannot be eaten raw. “

7 1/2 cups sugar
3 fluid ounces liquid pectin
4 1/2 cups water
3 pounds quinces, cored and chopped, peels on
1/4 cup lemon juice

Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.

Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.

Store sealed jars in a cool dark place. Refrigerate jelly after opening.

Note: Processing times may be different in your area. Follow the guidelines provided in your area for preserving foods by your local university extension.

QUINOA

  2 teaspoons virgin olive oil
  2 large garlic cloves, crushed
  1 cup quinoa (pronounced “KEEN-wah) (purchase in health food stores)
  2 cups chicken broth

In a large non-stick skillet, heat oil and cook garlic 2 minutes. Rinse quinoa in a strainer and remove any debris. Add to skillet and brown 2 minutes. Add broth
and bring to a boil. Reduce heat, cover and simmer about 20 minutes, until tender.

RICE SOUP FROM 1926

1/4 cup raw rice
3 cups boiling water
1 teaspoon salt
1 slice one onion
1 stalk celery, chopped
2 red pimentos
2 cups veal or chicken stock
2 cups cream
1/8 teaspoon white pepper
3 tablespoons butter
3 tablespoons flour
Parsley

Cook the rice in the boiling water and add your salt, onion and celery. Cook until the rice is very tender. Now add the pimentos and press all the mixture through a strainer. Mix the veal stock with the cream and pepper. Add the butter and flour which you have creamed together.  Bring the mixture to the boiling point, stirring constantly and serve sprinkled with parsley.

ROAST PORK LOIN WITH BROWN BETTY DRESSING

1 loin of pork about 4 lb.
1 tsp. salt
1 tsp. powdered ginger
1/4 tsp. pepper
1 cup finely chopped onion
4 cups diced dry white bread
3 apples, pared, cored and diced
1 cup dry white wine
1/2 cup raisins, light or dark
2 Tbsp. sugar
4 eggs
1 cup milk

Rub fat surface of roast with salt, ginger and pepper. Place fat side up in shallow roasting pan. Insert meat thermometer in thickest part of roast, avoiding bone and fat. Roast at 325F for 1 hour.

Scatter onion around pork. Roast 30 minutes longer, or until onions are lightly browned. Combine bread cubes, apples, wine, raisins and sugar, stir into onions.

Roast 30 minutes longer, stirring occasionally. Beat eggs with milk. Remove roast from pan, combine egg mixture with apple mixture, mix well. Replace roast. Spoon apple mixture around roast. Roast 30 to 40 minutes longer or until roast is golden brown and meat thermometer registers 170F.

SAUSAGE EPICURE

2 lbs pork cut into cubes
1 lb. pork fat, chopped
1 large handful fresh sage leaves
1 small handful fresh oregano leaves
6-8 cloves garlic, chopped
2 Tbsp fennel seeds
1 Tbsp whole black peppercorns
2 tsp. juniper berries
2 tsp. whole coriander seeds
2 tsp. whole cumin seeds
2 tsp. whole allspice
2 tsp. rosemary leaves
2-3 large sprigs fresh thyme, leaves stripped off
2 Tbsp Spanish paprika
2 Tbsp sea salt
chopped zest of 1 lemon
1/2 cup dry red wine

Toss ingredients together thoroughly and let rest on the counter at least an hour or overnight in the refrigerator.

Toss ingredients well again.  Set up the meat grinder with the coarse blade and sausage stuffer if you are going to stuff links. If you are stuffing links, soak the skins in a bowl of cold salty water.  Grind the meat mixture.

If you are stuffing links, tie them off in the lengths you like; 4" is good. Serves 12-16.  Freezes very well and keeps in the refrigerator, well covered, for at least two weeks.

SHEPHERD'S PIE
Makes 6 servings

1 package onion gravy mix (or brown gravy mix )
1 pound ground beef
1 cup water
2 cups frozen peas and carrots, thawed
4 servings instant mashed potatoes or 3 cups regular mashed potatoes
parsley flakes , to garnish

Brown ground beef in a large non-stick skillet over medium heat. Drain fat.

Combine gravy mix and water. Pour over beef. Bring to a boil. Add peas and carrots, reduce heat and simmer 5 minutes.

Preheat oven to 350°F. Transfer meat mixture to a 12x8-inch casserole dish (about 1 1/2 quarts) and top with mashed potatoes. Bake 30 minutes until gravy bubbles and potatoes are slightly browned. Sprinkle with parsley flakes to garnish.

SWEET POTATO PIE
8 Servings

1/2 cup softened butter
1/2 cup firmly packed brown sugar
1 cup Mashed, cooked sweet potatoes
3 lightly beaten eggs
1/3 cup corn syrup
1/3 cup milk
1/2 teaspoon salt
1 teaspoon vanilla extract
1 pie shell, Unbaked

Cream butter and brown sugar in bowl until light and fluffy. Blend in sweet potato and eggs. Add next 4 ingredients; mix well. Pour into pie shell. Bake in a 425-degree oven for 10 minutes. Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.

SWISS STEAK CAFÉ, SLOW COOKED

1-1-2  pounds boneless beef round steak, cut 3/4 inch thick
2   onions, sliced
1  cup strong coffee
2  tablespoons soy sauce
1  teaspoon bottled minced garlic or 2 cloves garlic, minced
2   bay leaves
1/2  teaspoon dried oregano, crushed
2  tablespoons cold water
4  teaspoons cornstarch
1  tablespoon olive oil or cooking oil

Trim separable fat from meat; cut meat into four serving-size pieces. In a 12-inch skillet brown meat on all sides in hot oil. Drain off fat.

Place onion in the bottom of a 3-1/2- to 6-quart crockery cooker. Add meat. Combine coffee, soy sauce, garlic, bay leaves, and oregano; pour over meat and onion.

Cover and cook on low-heat setting for 8 to 10 hours. (Or, cook on high-heat setting for 4 to 5 hours.)

Remove meat and onions to platter; keep warm. Measure 2 cups cooking juices; pour into a small saucepan. Discard bay leaves. Combine cold water and cornstarch; stir into saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce with round steak. Serves 6.

TACO BAKE

2-3 Lbs. ground beef
1 packet taco seasoning
3/4 cup water
1 can refried beans (15oz)
1 jar taco sauce
8-10 oz. salsa
12 oz. sour cream
2 bags shredded "Taco" cheese
tortilla chips - for dipping

Brown ground beef in skillet; drain. Add taco seasoning and water; bring to a boil; reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.

Spread beans in a glass 9" X 13" baking dish. Spread on taco meat. Spread taco sauce over meat. Combine salsa and sour cream and spread over taco sauce.
Sprinkle cheese on top. Bake in 350 degree oven until cheese is melted. Serve at room temperature, with tortilla chips.

TACO TWIST SOUP

1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive or canola oil
3 cups reduced-sodium beef broth or vegetable broth
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1-1/2 cups picante sauce
1 cup uncooked spiral pasta
1 small green pepper, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup shredded cheddar cheese
3 tablespoons sour cream

In a large saucepan, sauté onion and garlic in oil until tender. Add the broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender, stirring occasionally. Serve with cheese and sour cream. serves 6

VEGETABLE CURRY

Okra, plantain, parsnips and/or any seasonal vegetables
2 tsp. ground coriander
1 diced onion
1 tsp. cumin
4 tbsp. ghee (or melted butter), divided use
2 tbsp. mustard seeds
1 pint vegetable stock
2 tbsp. ground fenugreek
2 cardamom pods
1 bay leaf
2 tbsp. garam masala
2 tbsp. tamarind
2 tbsp. chopped coriander (cilantro leaves)
2 cloves crushed garlic

Dice vegetables and sprinkle with ground coriander and cumin. Fry in 2 tbsp. ghee then cover with water and cook until tender.

Heat 2 tbsp. ghee in a frying pan, add mustard seeds and cook until they begin to crackle. Add bay leaf, fenugreek and onion and cook for two minutes.

Add vegetables, garlic, vegetable stock, garam masala, and tamarind, and cook until reduced by half. Finish with fresh coriander (cilantro) and serve with rice and pickles.

WILTED LETTUCE SALAD

6 rashers (strips) of bacon, diced and sautéed
1/2 head iceberg lettuce, torn into bite-size pieces
one small onion, quartered and sliced thinly
one green bell pepper, sliced
one handful mushrooms, sliced (optional)
one handful snow peas

Tear the lettuce into a salad bowl. (Reduce or expand the amount according to the number of people to be served.)

Remove most of the bacon drippings from the sauté pan, and heat it to medium
high. Sauté the onion, bell pepper, mushrooms, and snow peas until the onion
is transparent and the other veggies are crisp-tender. Add those veggies to the
lettuce in the bowl, and toss the salad. The lettuce will wilt and will become more flavorful. One does not need dressing with this salad.

Note: For those who are watching their weight, omit the bacon entirely, and sauté the veggies in a sauté pan treated with no-stick spray. 5 ww points for this.

YAMS AND SWEET POTATOES

The sweet potato is found in tropical America and is a part of the Morning Glory family.

The yam is a tuber (a bulb) of a tropical vine found in Central & South America, as well as the West Indies, Africa and Asia. The true yam is not marketed or grown widely in the United States. It is usually sold in Latin American markets. A yam can be as small as a potato and can grow as large as 7 feet and weigh over 120 pounds. The flesh can range in color from off-white to yellow to pink to purple! The skin color can be from off-white to a dark brown.
 

 

 

SHALOM FROM SPIKE & JAMIE



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