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

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Recipes from Spike & Jamie

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Contents Disk 428

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).


APPLE CAULIFLOWER SALAD
APPLE-CRANBERRY SALAD
APPLE STREUSEL COFFEE CAKE
BAKED BEAN CASSEROLE
BAKED POTATO SOUP
BLACK BEAN AND ZUCCHINI CHILAQUILES
BREAD PUDDING WITH WHISKEY SAUCE
BUTTERMILK OATMEAL RAISIN SCONES
CARAMEL APPLE BARS
CHEESE SPREAD FOR FRENCH BREAD
CHESS PIE FROM BLUE BOAR CAFÉ
CHICKEN AND DRESSING
CHICKEN AND VEGETABLE CURRY
CHICKEN UNDER BRICKS
CHILIES EN AHOGADA
CHINESE CHICKEN CONGEE
CHOCOLATE CHIP SHORTBREAD COOKIES
CITRUS SALAD
COFFEE USES
CORN AND BLACK BEAN SALAD
CORNISH HEN TAGINE WITH ARTICHOKE
ESCALLOPED TURKEY FROM BLUE CASTLE
FRIED APPLE PIES
GREEN HUMMUS
HAM HASH
HOT SPICED TEA
JERKED CHICKEN & MANGO-CILANTRO RELISH
LOBSTER AND ASPARAGUS ALFREDO
LOBSTER FLORENTINE
LOBSTER TACOS
LOUISIANA SEAFOOD GUMBO
MAYONNAISE
MOLASSES SUGAR COOKIES
ORANGE CHEESECAKE
PECAN CINNAMON MUFFINS
PECAN PIE BARS
PIE from CHEF HERSCHEL
POPPY SEED DRESSING
PORK AND SAUSAGE JAMBALAYA
RASPBERRY OATMEAL BARS
ROAST PORK WITH WARM FRUIT SAUCE
ROASTED STICKY CHICKEN
SAGE PORK CHOPS
SAVORY CHICKEN SQUARES
SHRIMP-NORI ROLLS
SMOTHERED OKRA
SOUR CREAM SUGAR COOKIES
SPUDNUTS
SWEET AND SOUR DRESSING
TERIYAKI MARINATED BEEF
THREE BEAN BAKE
TIRAMISU
TOMATO BISQUE WITH FRESH DILL AND CORN
TRIPLE-DECKER TORTILLA
TURKEY AND DRESSING FROM SPIKE
TWICE-BAKED POTATO CASSEROLE
VERMONT MAPLE SNAPS
WHITE CHOCOLATE BREAD PUDDING
WOK INFORMATION
WONTONS



APPLE CAULIFLOWER SALAD

2 large, unpeeled Red Delicious apples, thinly sliced
1 cup chopped cauliflower
3/4 cup Poppy Seed dressing (recipe in this collection)
Lettuce leaves (optional)

Combine apple slices and cauliflower in a medium mixing bowl. Add Poppy Seed
Dressing, and toss lightly to coat. Cover and refrigerate until thoroughly chilled. Serve salad on individual lettuce-lined plates, if desired. Yield: 6 servings

APPLE-CRANBERRY SALAD

2 1/2 cups diced red apples (2 to 3 medium)
1/2 cup chopped celery
1/4 cup sweetened dried cranberries
1/4 cup mayonnaise
1 tablespoon orange juice
1 teaspoon grated ginger root
6 large lettuce leaves

In large bowl, combine apples, celery and cranberries and mix well. In a small bowl, blend mayonnaise, orange juice and ginger root. Add dressing to salad; stir gently to coat. Serve on 6 individual lettuce-lined plates. Makes 6 servings

APPLE STREUSEL COFFEE CAKE

Coffee Cake:
Nonstick cooking spray
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup margarine or butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla
3 tablespoons nonfat plain yogurt
2 cups thinly sliced, unpeeled apples

Topping:
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons margarine or butter

Preheat oven to 350 degrees. Spray 9-inch round or 8-inch square pan with nonstick cooking spray. In a small bowl, combine 1 cup flour, baking powder, baking soda and salt; mix well. Set aside. In large bowl, combine 1/4 cup margarine and sugar; beat until light and fluffy. Add egg and vanilla; blend well. Alternately add flour mixture and yogurt to margarine mixture, beating well after each addition. Spread batter in pan. Arrange apple slices over batter. In small bowl, combine all topping ingredients except margarine. With pastry blender or fork, cut in 2 tablespoons margarine until crumbly. Sprinkle evenly over apples.

Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Makes 8 servings.

BAKED BEAN CASSEROLE

1 lb. hamburger
1 chopped green pepper
1/2 pkg. chili mix
8 oz can tomato sauce
1/2 cup brown sugar
1/2 tsp. salt
1 chopped onion
1/2 tsp. chili powder
1/4 cup catsup
1 can pork and beans

Cook hamburger meat, green pepper and onion until tender. Then add the rest of the ingredients. Mix well and pour into greased 12 inch Dutch oven.

Cook slow with coals on top and bottom or bake at 350 for 1 hour in casserole dish in oven.

BAKED POTATO SOUP

2/3 cup butter or margarine
2/3 cup flour
7 cups milk
4 large potatoes -- baked, peeled, cubed
4 green onions -- sliced
12 slices bacon -- cooked and crumbled
1 1/2 cups cheddar cheese -- shredded
1 cup sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

In a large soup kettle or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately.

Source: "Recipes We Grew Up With, from Taste of Home books" from Real Food
4 Real People.

BLACK BEAN AND ZUCCHINI CHILAQUILES

1 1/2 Tbsp olive oil
1 heaping cup chopped onion
1 medium green bell pepper, diced
1 28-ounce can crushed or pureed tomatoes
2 tsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
2 1/2 cups cooked black beans (from about 1 cup raw)
12 corn tortillas, torn into several pieces
1 medium zucchini, grated
8 ounces reduced-fat grated cheddar cheese or cheddar- style soy cheese

Preheat the oven to 400F degrees. Heat the oil in a heavy saucepan. Sauté the onions until translucent. Add the green pepper and continue to sauté until it has softened and the onions are golden. Stir in the tomatoes and seasonings, and simmer over low heat for 10 minutes. Oil a 9- by 13-inch shallow casserole and layer as follows: half the tortillas, half the tomato sauce, half the black beans, half the zucchini and half the cheese. Repeat. Bake for 15 to 20 minutes, until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares and serve at once. Makes 6 to 8 servings.

BREAD PUDDING WITH WHISKEY SAUCE

10 ounce loaf stale French bread, crumbled
4 cups milk
2 cups sugar
8 tbsp. butter, melted
3 eggs
2 tbsp. vanilla
1 tbsp. cinnamon
1 tbsp. nutmeg

Preheat oven to 350. Combine all ingredients; mixture should be very moist, but not soupy. Pour into buttered 9 X 12 baking dish.

Bake 1 hour and 15 minutes until top is golden brown. Serve warm with sauce.

Whiskey Sauce

1/2 cup sugar
1/2 cup butter
1/2 cup heavy cream
1/4 cup whiskey

Bring to a boil and simmer for about 15 minutes.

BUTTERMILK OATMEAL RAISIN SCONES

1/4 cup favorite sweetener
1 1/2 cups whole wheat flour
1 1/2 cups rolled oats
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 Tbsp soft butter
1 cup raisins
1 1/4 cups buttermilk

Preheat the oven to 425F degrees. Set aside 1 1/2 tsp of sugar for the topping. In a bowl, combine the whole wheat flour, rolled oats, remaining sugar, baking powder, soda and salt. Rub in the butter until the mixture is crumbly. Stir in the raisins, then the buttermilk.

On a lightly floured surface, knead the dough about 10 times. Divide it into 3 pieces. Pat each piece into a round about 3/4-inch thick. Transfer to a baking sheet then cut with a knife to divide each round into four quarters.
Sprinkle with reserved sugar. Bake for 15 to 20 minutes or until lightly browned. Serve hot.

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

CHEESE SPREAD FOR FRENCH BREAD

1/2 cup butter or margarine, at room temperature
1/2 cup mayonnaise
2 cups shredded mozzarella cheese
1/2 cup green onions, chopped
1 small can sliced black olives
garlic powder to taste

Combine butter with mayonnaise, cheese, onions and olives. Season to taste with garlic powder. Spread on sliced French bread and broil until hot and bubbly.

CHESS PIE
(From the Blue Boar Cafeteria.) Makes 1 (9-inch) pie


1-2/3 cups sugar
3-½ tablespoons flour
2 eggs
2 egg yolks
3-½ tablespoons margarine, melted
1-1/3 cups whole milk
1/3 cup American cheese, grated or cut into small pieces
1 (9-inch) pie shell, unbaked

In a large bowl, blend sugar and flour together. Add eggs and egg yolks, and mix at medium speed with an electric mixer until well combined. Add melted margarine and mix well.

Scald milk and add grated cheese, stirring until cheese is melted. Add milk and cheese mixture to the sugar and egg mixture. Pour into pie shell and bake in a preheated 350-degree oven until pie is set, about 40 minutes or a little longer.

CHICKEN AND DRESSING

1 chicken, cooked, boned and cut up
1 box cornbread dressing mix
1 stick oleo
3/4 cup chopped onion
1/2 cup diced celery
3/4 tsp. salt
1-1/2 cups chicken broth
1/2 cup mayonnaise
1 cup milk
2 eggs, beaten

Boil and de-bone chicken, tear and cut up into small pieces. Reserve the broth and set aside. Mix seasoning packet from dressing mix with 1-1/2 cups of the broth.

Add this to the dressing mix. Sauté onion and celery in oleo and add to crumbs mixture along with remaining ingredient.

Put 1/2 of the dressing in a large casserole dish; layer all of the chicken over that. Then pour the remaining dressing over the chicken.

Cover and refrigerate overnight. When ready to cook spread 1 can of cream of chicken soup over the casserole.

Bake for 40 minutes at 325.

CHICKEN AND VEGETABLE CURRY

Vegetable Cooking Spray
12-16 ounces boneless, skinless chicken breast, cubed
1/2 cup chopped onion
2 cloves garlic
1 medium head cauliflower, cut into florets
2 medium potatoes, peeled, cut into 1/2-inch cubes
2 large carrots, cut into 1/2-inch slices
1-1/2 cups reduced sodium fat-free chicken broth
3/4 teaspoon ground turmeric
1/4 teaspoon dry mustard
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon flour
2 tablespoon cold water
1 large tomato, chopped
2 tablespoons finely chopped parsley
1-2 tablespoons lemon juice
Salt, cayenne, and black pepper, to taste

Spray large saucepan with cooking spray; heat over medium heat until hot.
Sauté chicken, onion, and garlic until chicken is browned, 5 to 6 minutes. Add cauliflower, potatoes, carrots, broth, and herbs to saucepan; heat to boiling. Reduce heat and simmer, covered, until chicken and vegetables are tender, 10 to 15 minutes.

Heat mixture to boiling. Mix flour and water; stir into boiling mixture. Cook, stirring constantly, until thickened. Stir in tomato, parsley, and lemon juice; simmer 2 to 3 minutes longer. Season to taste with salt, cayenne, and black pepper. Serves 4

Some recipes - maybe most - are all about ingredients. This one is
all about technique. The weight of the bricks on the chicken during
cooking forces it to a uniform thickness to aid in even cooking; the
skin is pressed flat against the cooking surface for even browning;
and much of the fat is squeezed out during cooking. This is truly one
of the world's great chicken recipes.

CHICKEN UNDER BRICKS
(Pollo al Mattone) Some recipes - maybe most - are all about ingredients. This one is all about technique. The weight of the bricks on the chicken during cooking forces it to a uniform thickness to aid in even cooking; the skin is pressed flat against the cooking surface for even browning; and much of the fat is squeezed out during cooking. This is truly one of the world's great chicken recipes. (Recipe and comment from the Chef at World Wide Recipes)

1 roasting chicken, about 4 - 5 lbs
The juice of 1 lemon
Salt and freshly ground pepper to taste
1/2 cup olive oil

Using a sharp knife or pair of poultry shears, remove and discard the backbone from the chicken. Lay the chicken on a flat surface, skin side up, and flatten the breast by pressing with the heel of your hand - the chicken should be as flat as possible. Rub with lemon juice and season generously with salt and pepper.

Heat the oil in a large, heavy skillet over medium-high heat until it is hot but not smoking. Place the chicken in the oil skin side down and place a lid or other
skillet on top of the chicken. Place two bricks or other weights totaling about 10 pounds on top of the lid and cook the chicken over medium-high heat until the skin is golden brown, about 12 minutes. Remove the weights and lid and turn the chicken over. Replace the lid and weights and cook 12 minutes more. To test for doneness, pierce the thigh with the tip of a sharp knife - the juices should run clear. Transfer the chicken to a serving platter and cover with aluminum foil. Let rest for 10 to 30 minutes before cutting into serving pieces. Serves 4 to 6.

CHILIES EN AHOGADA

4-5 bell peppers
3 eggs
Flour
Salt
Chihuahua cheese or Mozzarella-Colby Jack
Chicken or stuffing of your choice
Ortega red salsa
Vegetable oil for deep frying

Roast bell peppers lightly. Use paper towels to wrap the pepper after it is roasted and place it in a plastic bag to sweat for about 10 minutes.

Take the peppers out of the plastic bag and peel. Cut the peppers in the center and clean out the vein material.

Stuff the peppers with cheese or your favorite filling.

Flour the peppers.

Mix egg whites with one egg yolk with a pinch of salt and flour and beat some more. Dip peppers in mixture.

Deep fry in a very low-fat oil. Brush peppers with salsa.

Serve hot with rice, refried beans and lettuce.

Kitchen tip: Beat egg whites first until foam reaches its highest level. Then add a pinch of salt and one egg yolk. Beat the mixture well.
Paul Barajas, Paulino's Mexican Restaurant

CHINESE CHICKEN CONGEE
(Chi'chu)

8 cups chicken stock
1/4 cup long-grain rice
2 Tbsp glutinous (sticky) rice
1 cups chopped cooked chicken
Salt and freshly ground pepper to taste
Shredded lettuce for garnish

Bring the chicken stock to a boil in a large pot over high heat. Reduce the heat to low, stir in the rice, and simmer covered for 2 hours, stirring occasionally. Add the chicken, salt, and pepper and simmer for 2 minutes, until the chicken is heated through. Serve garnished with shredded lettuce. Serves 6 to 8.

CHOCOLATE CHIP SHORTBREAD COOKIES

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 cups flour
1 cup semisweet chocolate mini chips
1 1/2 teaspoons vegetable oil

Cream butter, sugar, and vanilla until blended. On low speed, beat in flour. Stir in 1/2 cup chocolate chips. Cover and chill until firm, but not too stiff. Shape a heaping tablespoonful into a 3 inch long log, about 1/2 inch thick. Place on lightly greased cookie sheets and bake in 350 oven for 8 minutes or until golden brown.
Cool. Melt remaining chocolate chip and oil, dip 3/4" of one end of each cookie into chocolate. Place on a wire rack until they are set. Give in tins, using parchment paper to separate layers.

CITRUS SALAD

2 pink grapefruit, peeled and sectioned
4 oranges, peeled and sectioned
2 papayas, peeled and sliced
1 avocado, peeled and sliced
1 cup fresh berries, like strawberries, blueberries or raspberries
1/2 cup poppy seed dressing (already prepared)
1/3 cup slivered almonds

Combine all fruit in a large bowl and drizzle dressing over top and toss. Sprinkle with slivered almonds.

COFFEE USES
[] Some of these suggestions sound rather silly – but maybe they are not. Where the suggestion really is about coffee cans, any cans will do, depending upon the size one needs for the job. (Comment by Spike the Grate) []

+ Dye fabric brown inexpensively. Soak the fabric in a bucket of strong black coffee. This technique is also a good way to cover-up an irremovable coffee stain on a white table cloth.

+ Fertilize a garden or houseplants. Work coffee grounds into the topsoil.

+ Repair scratched woodwork. Mix a teaspoon instant coffee with two teaspoons water. Apply to the scratch with a cotton ball.

+ Start a charcoal fire. Remove the top and bottom of an empty coffee can and punch a few holes in the sides of the can. Stand the can in your barbecue grill, fill it with charcoal briquettes, add lighter fluid, and light. When the coals glow, remove the hot can with tongs and set in a safe place.

+ Prevent dampness in closets. Fill an empty coffee can with charcoal briquettes, punch holes in the plastic cover, and set on the floor in the back of the closet.

+ Repel ants. Sprinkle dried coffee grounds outside doors and cracks. Coffee
deters ants.

+ Relieve a hangover. Drink a couple of cups of coffee. Coffee acts as a vasoconstrictor, reducing the swelling of blood vessels that causes headache.

+ Spread grass seed or fertilizer. Punch holes in the bottom of an empty can
of coffee, fill with grass seed or fertilizer, cover with the plastic lid, and shake the can as you walk through your garden.

+ Transport live fishing bait. Keep worms in a coffee can filled with moist coffee grounds.

+ Keep toilet paper waterproof while camping. Carry a roll of toilet paper inside an empty coffee can.

+ Protect baby tomato plants. Remove the top and bottom from coffee cans,
place a can over each plant, and step on the can to set firmly in the soil. Remove cans when plants are a few weeks old.

+ Grow better melons. Raise melons off the ground by resting them on top of upside-down empty coffee cans pushed into the soil. The metal cans accumulate heat, making the fruit ripen earlier and repelling insects.

+ Keep paintbrush bristles from bending while soaking in solvent. Put solvent in an empty coffee can, cut an X in the plastic lid, and push the brush handle up through the slit so the brush hangs in the can rather than resting on its bristles.

+ Highlight brown or red hair. Rinse your hair with coffee for a rich and shiny color.

+ Deodorize the refrigerator and freezer. Place a bowl filled with coffee grounds on the back shelf.

+ Patch woodwork. Mix dry instant coffee with spackling paste until you achieve the desired brown tone, fill the crack or hole, and smooth with a damp cloth.

+ Clean a restaurant grill. Pour left-over brewed coffee over a hot or cold grill and wipe clean.

+ Wrap cookies and candies. Cover an empty coffee can with wrapping paper,
fill with cookies or candy, cover with the plastic lid, then wrap.

+ Cover spots on black suede. Sponge on a little black coffee.

+ Make emergency lights. Wrap reflector tape around a couple of empty coffee
cans and store in the trunk of your car for emergencies.

+ Make stilts ..String rope through holes punched in the closed ends of two empty coffee cans. []Spike thinks large juice cans are better. []

+ Store nails, screws, bolts, and washers coffee cans make perfect storage
containers.

+ Improvise a Jell-O mold. Use an empty coffee can.

+ Store cat box filler in the trunk of your car for emergencies. Cat box filler, stored in empty coffee cans, can be used for traction under the wheels of a car stuck in snow or ice.

+ Flavor spaghetti. Add one-quarter to one-half teaspoon of instant coffee to spaghetti sauce. Coffee gives purchased spaghetti sauce brown coloring and a less acidic flavor. [] The end. []

CORN AND BLACK BEAN SALAD

1 lb frozen corn kernels
2 cans black beans, drained but not rinsed
1 medium red pepper, chopped fine (about 1-1/4c)
1 medium onion, chopped fine (about 1c)
1 bunch cilantro, chopped fine (about 1/4c packed) (sub. parsley)
2 Tbsp vegetable oil
1 Tbsp balsamic vinegar (or rice or regular vinegar)
1 tsp salt (or less, if you wish)
1 Tbsp cumin
1/2 tsp chili powder
1/2 tsp coriander (optional) Ground black pepper to taste

Mix corn, black beans, red pepper, onion, and cilantro together in a medium serving bowl. In a smaller bowl, stir together oil, vinegar, salt, cumin, chili powder, and coriander thoroughly. Drizzle dressing over vegetables and mix well to incorporate. Let stand 5 minutes then serve, or chill in refrigerator until serving time. For an extra twist, squeeze the juice of one lime over the salad and serve with extra lime wedges. Also, add one finely minced jalapeno pepper for some heat. Serves: 8-10.

CORNISH HEN TAGINE WITH ARTICHOKE
PRESERVED LEMON AND OLIVES Makes 4 servings

For the hens:
1/4 cup olive oil
3 (16-ounce) Cornish hens, cut into quarters
2 large onions, cut into 2-inch cubes
2/3 cup parsley, finely chopped
Pinch saffron
2 tablespoons fresh ginger
1/2 teaspoon black pepper
1/2 teaspoon salt, or to taste
2 cups water
1/2 preserved lemon, cut in large pieces
1/2 cup (1 stick) butter
1/2 cup small green olives

For the artichokes:
Juice from 1 lemon
4 cups water, divided
1 teaspoon salt
4 to 6 fresh artichoke hearts
2 tablespoons olive oil
10 garlic cloves, peeled and sliced
1 small onion, julienned
1 tablespoon cumin
1/2 tablespoon black pepper
1 teaspoon turmeric
Generous pinch saffron
6 bay leaves
1/2 preserved lemon, sliced thinly (reserve some for garnish)
1/2 cup (1 stick) butter
10 green Spanish or kalamata olives
5 stems parsley

To prepare the hens: In a tagine or large skillet over medium-high heat, add olive oil. Brown hens on both sides until golden. Remove from pan and set aside. In same skillet, sauté onions until softened. Add parsley, saffron, ginger, pepper and salt and sauté for 2 minutes. Add water and stir to combine. Bring to a boil, reduce heat to a simmer and return hens to pot. Cover and cook for 40 minutes. Add preserved lemon, butter and olives; stir to combine. Cook for 5 minutes. Adjust seasonings.

To prepare the artichokes: In a bowl, combine lemon juice and 2 cups water and sprinkle with salt. Add artichoke hearts to prevent discoloring. Set aside.

In a tagine or large pot, heat olive oil. Sauté garlic and onion. Add the cumin, pepper, turmeric, saffron and bay leaves and stir. Gently add remaining water and the sliced preserved lemon. Bring to a boil. Add butter. Remove artichoke hearts from liquid and add to sauce. Reduce heat and simmer for 30 minutes, or until artichokes are tender. If mixture looks like it is drying out, add more water. Adjust seasonings if necessary.

Serve hens garnished with the artichoke mix. Top with reserved preserved lemon, olives and parsley stems.

ESCALLOPED TURKEY FROM BLUE CASTLE

8 cups diced, cooked turkey
1/2 cup melted butter
2 chicken bouillon cubes
1/2 teaspoon salt
4 tablespoons flour
2 cups milk
1/2 cup buttered bread crumbs

Lightly coat a 9x11-inch casserole dish with cooking spray. Fill dish with diced, cooked turkey. Make a white sauce by melting butter and adding bouillon cubes, salt, and flour. Stir in milk and cook until sauce is medium thick. Pour over turkey. Top with buttered bread crumbs. Bake for 30 minutes in preheated 350 degree oven. 8-10 servings.

FRIED APPLE PIES
Makes 12 fried pies

1-1/2 cups chopped pared tart cooking apples
1/3 cup seedless raisins
1/3 cup water
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/2 cup cold water

shortening for deep frying

Combine apples, raisins, and 1/3 cup water in a heavy saucepan. Cook over high heat until mixture comes to boiling, stirring frequently. Reduce heat to low and simmer uncovered for 5 minutes. Stir in brown sugar, cinnamon, and nutmeg. Simmer for 5 minutes, stirring frequently. Remove from heat.

Combine flour and salt in a bowl. Cut in Crisco with pastry blender or 2 knives until mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, mixing until dry ingredients are moistened and dough can be gathered into a ball.

Divide dough in half. Roll to 1/8-inch thickness on a lightly floured surface. Using the lid from a 3-pound Crisco can as a pattern, cut 6 circles (about 5-1/4 inches) from each half. (Re-roll as necessary.)

Heat Crisco to 365ºF in a deep saucepan or deep fryer.

Place about 1 tablespoon of apple filling on each dough circle. Moisten edges with water. Fold in half over filling, pressing with fork to seal.

Fry a few pies at a time in hot Crisco for 6 minutes until golden brown, turning once. Remove with a slotted spoon and drain on paper towels. Serve warm or cool.

GREEN HUMMUS

1 bunch fresh cilantro
1/4 cup fresh dill
Juice from 1/2 a lemon
4 garlic cloves (more or less to your taste)
1/2 cup tahini
2 cans garbanzo beans
1/4 tsp chili powder
1 tsp salt

The herbs must be fresh. Removing the stems from the cilantro, blend everything except for garbanzo beans together. Then add the garbanzo beans and blend until smooth. Adjust amounts to taste. This is great on sandwiches with tomato slices. Serves: 8 Note: Add a teaspoon or so of grated lemon rind zest for an unusual twist.

HAM HASH

1/2 cup butter
1 onion, chopped
2 and 1/2 cups finely chopped Smithfield Ham
2 and 1/2 cups diced and boiled potatoes
Salt and pepper to taste

Melt 1/4 cup of butter in a pan, add onion and sauté until onion is tender. Combine onion, Smithfield Ham, potatoes and salt and pepper in a bowl and mix well. Melt remaining 1/4 cup of butter in pan and spread out the hash mixture in the pan. Cook over medium heat until brown on the bottom. Turn hash over and cook on the other side until brown. The hash should have a nice brown crust on both sides when done.

HOT SPICED TEA

6 cups water
12 whole cloves
6 tea bags
2 cups pineapple juice
Juice of 2 lemons
Grated lemon rind from 1 lemon
1 cup fresh orange juice
1 Tbsp. grated orange rind
1 tsp. ground cinnamon
1 cup granulated sugar (or to taste)

Bring water to a boil and add cloves. Allow to simmer for 10 minutes. Add tea bags and allow to steep for 15 minutes. Remove tea bags and cloves and add remaining ingredients. Serve warm.

JERKED CHICKEN & MANGO-CILANTRO RELISH

1 medium cauliflower, cut into florets
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
salt and pepper
ground nutmeg
4 eggs, separated
1 cup strong cheddar cheese, grated

Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another
saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat. Lightly beat egg yolks and stir into sauce. Stir in cheese and
cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart soufflé dish. Bake in preheated 350F oven for 30 to 40 minutes,
or till puffed, firm and lightly browned. Serve at once. Makes 4-6 servings

LOBSTER AND ASPARAGUS ALFREDO

8 ounces fettuccine
1 cup asparagus, cut into 1-inch pieces or broccoli flowerets
1 cup sliced fresh mushrooms
2 tablespoons margarine or butter
6 ounces cooked lobster meat, cut into bite-size pieces (about 1-1/4 cups)
2/3 cup half-and-half or light cream
3/4 cup shredded Parmesan cheese (3 ounces)
1/8 teaspoon coarsely ground black pepper
Dash ground nutmeg
Coarsely ground black pepper (optional)
Breadsticks (optional)

Cook fettuccine according to package directions; drain. Set aside.

Meanwhile, in a large skillet cook asparagus or broccoli and mushrooms in margarine or butter for 5 minutes or until just tender. Add lobster and half-and-half or light cream; heat through.

Add cooked fettuccine to the skillet. Then add Parmesan cheese, 1/8-teaspoon pepper, and nutmeg. Toss until pasta is coated.

If necessary, cook for 2 to 3 minutes until sauce is desired consistency. Serve immediately. Sprinkle with additional pepper and serve with breadsticks, if desired. Makes 4 servings.



LOBSTER FLORENTINE

12 ounces sliced mushrooms
1 teaspoon chopped garlic
1 teaspoon chopped shallots
1 cup clam juice
2 Tbsp. chopped fresh oregano
1 Tbsp. lobster base
1 teaspoon Cajun spice
1 teaspoon Old Bay seasoning
1 teaspoon Tabasco
1 quart heavy cream
2 quarts half and half
5 ounces chopped fresh spinach
1 pound cooked lobster meat
1 cup sherry
1 pinch salt and pepper, to taste

Sauté the mushrooms, garlic and shallots. Add clam juice, oregano, lobster base, Cajun spice, Old Bay and Tabasco. Heat heavy cream and half & half and combine. Thicken soup with roux (equal parts butter and flour) to a good consistency. Add spinach, sherry, and lobster and simmer. Season to taste.



LOBSTER TACOS

2 pounds cooked, diced lobster meat
2 cloves garlic, minced
2 Serrano or jalapeño chilies, minced (hot)
1 tablespoon of fresh lime juice
12 Soft Taco Shells

In a lightly greased pan, sauté garlic and chilies. Add the lobster meat and toss with limejuice.

Serve as you would any tacos with a variety of condiments, such as shredded cabbage, cheese, diced tomato, cilantro and onion. Don't forget the salsa!

LOUISIANA SEAFOOD GUMBO

1 cup vegetable oil
1 1/2 cups flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
1/4 cup minced garlic
1/2 pound sliced andouille sausage
1 pound claw crabmeat
3 quarts shellfish stock (homemade or purchased)
2 cups sliced green onions
1/2 cup parsley
Salt, to taste
Cayenne pepper, to taste 1 pound (35 count) shrimp, peeled and deveined
1 pound jumbo lump crabmeat
2 dozen shucked oysters, liquid reserved
Cooked rice, for serving

In a two-gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until brown roux is achieved. Do not allow to scorch. Should black specks appear in roux, discard and begin again. Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3 to 5 minutes, or until vegetables are wilted. Add andouille, blend well into vegetable mixture and sauté additional 2 to 3 minutes. Add claw crab-meat and stir into roux, as this will begin to add seafood flavor to the mixture. Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is
incorporated. Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume. Add green onions and parsley and season to taste using salt and cayenne pepper. Fold shrimp, lump crabmeat, oysters and reserved liquid into soup. Return to a low boil and cook approximately 5 minutes. Adjust seasonings and serve over cooked rice. Makes 12 servings. Source: 'The Evolution of Cajun & Creole Cuisine,' by John Folse

MAYONNAISE
Joy of Cooking, 1964

Put into blender container:

1 egg
1 tsp ground mustard
1 tsp salt
dash cayenne
1 tsp sugar (or Splenda)
¼ cup salad oil

Cover and blend until thoroughly combined. With blender still running, take off the cover and slowly add:

½ cup salad oil, and then, add
3 Tbsp lemon juice, until thoroughly blended. Then add slowly:
½ cup salad oil, and blend until thick. You may have to stop and start the blender to stir down the mayonnaise.

MOLASSES SUGAR COOKIES

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup sugar

Melt shortening in saucepan over low heat. Remove from heat and cool. Stir in 1 cup sugar, molasses, and egg. Mix well. Sift together flour, baking soda, cloves, ginger, cinnamon and salt. Stir in molasses mixture and mix well. Chill for at least 1 hr. Form dough into 1" balls. Roll in sugar and place 2" apart on greased baking sheets. Bake at 375 for 8 to l0 minutes.

ORANGE CHEESECAKE

Crust
3/4 C. cookie or graham cracker crumbs
2 T. granulated sugar
3 T. melted butter

Filling
16 oz. cream cheese (regular or lite)
2/3 C. granulated sugar
2 eggs
1 egg yolk
1/4 C. frozen orange juice concentrate, thawed
1 tsp. orange or lemon zest or dried grated rind
1 T. all-purpose flour
1/2 tsp. vanilla extract

Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a 7-inch spring-form pan.

In a medium bowl, cream together the cream cheese and sugar. Add eggs and yolk and beat for about 3 minutes on medium with a hand-held electric mixer. Beat in orange juice, zest, flour, and vanilla. Beat for another 2 minutes. Pour batter into prepared crust; place on a rack or aluminum foil ring in a crock-pot (so it doesn't rest on the bottom of the pot). Cover and cook on HIGH for 2 1/2 to 3 hours. Turn off and leave for 1 to 2 hours, until cool enough to remove.

Cool completely and remove the sides of the pan. Chill before serving, and store leftovers in the refrigerator.

PECAN CINNAMON MUFFINS

1 1/2 cups flour, sifted
1/4 cup sugar
1/4 cup brown sugar, packed
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg; slightly beaten
1/2 cup vegetable oil
1/2 cup milk
1/2 cup pecans; chopped

Sift together the flour, sugar, brown sugar, baking powder, salt and cinnamon in a bowl. Combine the egg, oil, and milk in a small bowl; blend well. Add all at once to the dry ingredients, stirring just enough to moisten. Add the pecans. Spoon batter in a greased muffin pan, filling each approx. 2/3 full. Bake at 400 oven for 20 minutes or until golden brown.

PECAN PIE BARS

1 tube (8 oz.) refrigerated crescent rolls
1 egg
1/2 cup sugar
1/2 cup chopped pecans
1/2 cup corn syrup
1 tablespoon butter or margarine, melted
1/2 teaspoon milk

Unroll crescent dough into a rectangle; press onto the bottom and 1/2 inch up the sides of a greased 13"x9"x2" baking pan. Seal seams and perforations. Bake at 375 degrees for 5 minutes. Meanwhile, in a bowl, combine the remaining ingredients. Pour over the crust. Bake for 16-20 minutes or until golden brown and bubbly. Cool completely before cutting. Yield: 2 dozen.

PIE from CHEF HERSCHEL
Aish ha Torah, Jerusalem

Making your first piecrust takes courage. Only the second one is "easy as pie." Think positive. Just imagine a light, crisp crust with a blistering golden brown surface, tender enough to break easily, but not too tender that it crumbles. The filling should be equally illustrious.

The best way to learn how to make a pie is to have a teacher and watch him or her do it. If you don't have a teacher, don't let that stop you. We've all eaten enough delicious pies and they can be the example to follow.

Pie doughs generally follow the same formulas. This one makes a 9" double piecrust or 2 9" single crust pie.

3/4 cup shortening
2 1/2 cups flour (measured after sifting)
1 tsp. salt
5 tbsp. water, approximately
1 egg (optional)
1 tsp. sugar

Methods For Mixing Pie Dough:

Flour mixed with water makes a paste. To avoid this, the shortening is cut into the flour. Choose a large bowl with a narrow, round bottom. Place flour in bowl, add shortening. Coat your fingers with flour and pinch shortening and flour together. A pastry blender or two knives can be used. For a flaky crust, cut or pinch shortening until particles resemble a coarse corn meal. Cut in salt, egg (optional) and sugar. (It is best to dissolve salt into water to insure even distribution.)

When adding liquid, toss dough with a fork, pouring in only as much liquid as necessary to dampen the clumps until they hold together. Gently press the clumps into a ball. Chill up to 2 hours. It will make it easier to work with. If the dough crumbles during rolling, put bits back into the bowl and toss with just enough water to make it hold together. Divide dough in half. Form into a ball. Place ball in between 2 pieces of wax paper. Roll out quite thin, one inch larger than your pie plate (9" pie plate). Place onto the pie plate upside down and peel off the wax paper carefully. Leave one inch over the pie plate. Patch piecrust if necessary.

For Double Pie Crust:

Bottom Crust: Divide dough, allowing slightly more for the bottom crust. Roll it into a circle 1/8 to ¼ inch thick. A thinner crust may break; a thicker crust isn't good.

Invert the pie pan and place it gently on the rolled dough. Cut around it with a knife, making a circle of dough one inch larger than the pan. To transfer dough from board to pan, roll it around your pin or fold it in half or in a tricorn before picking it up.

Fitting dough into the pan requires a finicky touch. Without stretching the dough, press it gently but firmly against bottom and sides to exclude air bubbles. Slash excess dough from the rim with a table knife.

Protecting the Bottom Crust: You'll hear of methods ranging from witchcraft to nonsense that supposedly will prevent a soggy bottom crust. The only ones that work are brushing it with melted butter (this adds flavor too), or margarine if it needs to be parve, and, when feasible, thickening the filling.

Top Crust: Roll remaining dough about an inch larger than the pan. Fold it in half. In order to allow the steam to escape during baking, gash a small opening near the center, being sure to cut through both thickness of the dough.

Just before putting the top crust on, pat the rim of the lower crust lightly with water so the top will adhere. Place the top crust on the filling, being careful not to stretch it, and again slash off excess dough from the rim.

Sealing the Crust: For a simple and attractive seal, press the rim of the crust together all around the edges with the back of the fork tines.

Fluting Pie Crust: A standing edge acts as a dike, so is especially useful when the filling is juicy. To flute, push the rim of dough in from the outer edge of the pan with the index finger of one hand, while pressing toward it with the thumb and index finger of the other hand.

To help prevent shrinkage, hook and press outside edges of the flutes firmly under the rim of the pan.

Thick Fluting: Roll the dough for the top crust 1 inch larger than usual and turn the excess under the edge of the lower crust.

Suggestion: If your fingertips can take heat, the flutes may be reshaped after about 3 minutes of baking.

Glazing Pie Crusts: Because a pale pie is unattractive, brush the surface of the dough with melted butter and allow it to harden before baking the pie. A brush of milk, cream, or slightly beaten egg yolk may be used instead, but butter adds more flavor and, because it won't puddle, makes a uniform glaze.

Single-Crust Pies:

A single-crust pie may be allowed to display its allure openly. Simply follow directions for a Bottom Crust, finish the edge as desired -- flute, fork-stamp, etc. -- and add filling.

Pastry Lattice: If you'd like the filling to wink through a lattice, roll dough into an oblong approximately equal to the diameter of the pan and cut 1/2-inch strips. Moisten the rim of the bottom crust with water and place the strips across it, allowing 1/2 inch between each. If desired, top with additional strips placed at right angles, or for fancy-fancy, weave them through those already in place. The strips may be cut with a pastry jagger (the wheel pinks them), and artful cooks also twist the strips gently several times before putting them in place.

Fasten the strips by pressing them firmly to the edge of the bottom crust. Trim off excess dough, and flute the rim or stamp it with fork tines.

Leftover Pie Dough

If you munched on baked scraps of leftover pie dough at your mother's knee, no sales talk will be needed. The following suggestions can be a treat for the neighborhood small fry, or the scraps may be used for hors d'oeuvre.

Cinnamon Snails: Roll dough into an oblong about 1/8 inch thick. Sprinkle with a mixture of 3 parts sugar and 1 part cinnamon. Roll tightly like a jelly roll and cut 1" slices. Place snails on a cookie sheet, cut side up, and bake in a preheated hot, 425° F, oven about 10 minutes, or until browned.

Hors d'oeuvre Snails: Spread pastry with softened butter and cover with sharply seasoned spreads. Bake as above.

Cheese Straws: Roll pastry into an oblong about ¼ inch thick. Sprinkle with grated cheese, pressing it into the dough. Fold the dough into thirds and press it down firmly. Roll into an oblong again and, if desired, sprinkle with cayenne pepper.

With a knife or pastry wheel, cut strips measuring 5" X 1". Twist the strips gently two or three times and place on a cookie sheet, pressing the ends down firmly to secure them. Bake as specified for Cinnamon Snails above.

PIE FILLINGS

Fruit Fillings:

The filling of a perfect fruit pie is touched with sweetness and not quite thick. It's composed simply of prepared fruit (pitted, peeled, hulled, etc.), sweetening, a thickening agent, and spices. The tartness of the fruit determines the amount of sweetening, and honey or sugar -- granulated, maple, or brown -- may be used.

Choose any desired spice -- cloves, cinnamon, nutmeg, etc., -- or combinations, but be sure they don't overwhelm the flavor of the fruit.

Thickening Agents: Flour is the usual thickening agent, and the amount depends upon the juiciness of the fruit. Mix it with the sugar and spices and spread half the mixture over the bottom crust. Add the fruit and sprinkle it with the remaining flour mixture.

Other thickeners are quick-cooking tapioca, crumbs -- bread, cake, cookie -- or almonds chopped fine. Scatter them over the bottom crust, and, depending upon the juiciness of the fruit, allow 1 to 2 tablespoons for a 9" pie. Mix sweetening and spices with the fruit.

Baking Fruit Pies: To avoid an overflow of fruit juice, center a "chimney" of uncooked macaroni upright in the gash in the top crust. To be sure you won't have to scrape spills from the oven, place the pie pan on a piece of aluminum foil about 3 inches larger than the pan.

Bake fruit pies on the lowest rack of a preheated hot, 425° F oven until the fruit is tender (test by piercing it with a cake tester as soon as the juice bubbles through the gash in the top crust), and the pastry is brown. Allow about 35 minutes for a double-crust pie, about 30 minutes for a single-crust pie.

Suggestion: When baking a single-crust pie of firm fruits (apple, peach), cover the fruit filling with foil for the first 20 minutes. Should the crust get too brown before the fruit is tender, invert a pan over the pie.

Fruit Fillings For A 9" Pie
Fruit; Amount; Sugar; Flour; Spice
Apples, peeled and sliced 5-6 cups 3/4 - 1 cup 1-2 tbsp. 1 tsp.
Berries, 3 1/2 cups 1/2-3/4 cups 4 tbsp. --
Cherries, sour, pitted 3-3 1/2 cups 1 - 1 1/4 cups 4 tbsp. 1/2 tsp.
Peaches, sliced or halved 3 1/2 - 4 cups 1 1/4 cups 5 tbsp. 1/2 tsp.
Rhubarb, diced 3 1/2 - 4 cups 1 1/4 cups 5 tbsp. 1/2 tsp.
Adapted from Cooking Without Recipes by Helen Worth

Apple Pie

Oil Pastry
(Crust recipe found with Pumpkin Pie)

2 cups flour, sifted
1/4 cup cold water
1/2 tsp. salt
1/2 cup cooking oil
scant tsp. sugar

Mix flour, salt and sugar. Add milk (or substitute) and oil. Mix with fork, work with hands to put together. Divide in half and roll between 2 pieces of waxed paper. Makes 2 crusts for 8" or 9" pie. This rolls out quite thin and you peel the waxed paper off. It tears easily so be careful, but you can also patch it and it works fine. Makes a light and flaky crust.

Barbie's Apple Pie

Use about 6-10 apples, depending on their size and the size of your pan. Peel and slice thin. Put into crust and add flour, sugar, cinnamon and nutmeg (allspice if you like). Again, depending on the size of apples, I use about 8-9 apples, ¾ cup sugar, 1-2 tsps. cinnamon, about ¼ - ½ tsp. nutmeg and tbsps. flour. Dot with about 2 tbsps. margarine, cut slits in top crust and cover and bake at about 425° F for 50-60 minutes.

This is an art, not a science. So you have to experiment to see how much sugar, etc., you like. I like it a little more tart and a little more cinnamony. So there you have it.

One Of My Wife's Best Friend's Chocolate Pie
Make this with a traditional piecrust or make or buy a 9" graham cracker crust.

Graham Cracker Crust

I used Chocolate Marie biscuits. Crumbling (in food processor) and mixed with a little sugar and margarine and baked it at 350°F for about 5-8 minutes. You could also use tea biscuits or vanilla cookies instead of chocolate.

about 1 1/2 cups cookie crumbs
1/4 cup sugar
1/3 cup melted margarine

Mix together and press into bottom and sides of pie or other baking dish.

Melt and blend in a double boiler:

1 12 oz. package semi-sweet chocolate bits
2 tbsp. sugar
2 tbsp. milk

Cool and beat in one at a time: 4 egg yolks and 1 tsp. vanilla.

Beat 4 egg whites until stiff and fold into chocolate mixture and pour into pie shell. Chill at least 8 hours. (It gets creamier as it sits, so good to make the day before and leave in the refrigerator.)

My Oldest Daughter's Plum Pie

Crust Ingredients:

1 1/2 cups flour
1/2 cup margarine
1/3 cup sugar
1/4 tsp. cinnamon

Following instructions above for crust.

Filling Ingredients:

1 1/2 lbs. plums, sliced thin
1/2 cup sugar
2 tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. vanilla

Mix together. Pour into crust. Bake at 350°F (175°C) for 45 minutes. Add toasted almond slivers on top.

Sneaky Chocolate Mousse Pie

6 eggs
1/2 cup sugar
7 ozs. (200 gr.) bittersweet chocolate
7 ozs. (200 gr.) margarine

Beat egg whites with sugar until stiff. Set aside. Melt chocolate and margarine together. Add egg yolks. Fold in whites. Bake ½ of the batter in a 9" pie plate for 15-20 minutes at 350°F. Cool.

When cool, pour rest of the batter into the pie plate. Freeze. Cut into 8 pieces and serve cold.

Frozen Mud Pie
(by Lora Brody)

1 10" purchased graham cracker or chocolate crumb crust
6 oz. cream cheese, softened
2/3 cup granulated sugar
1 tsp. vanilla extract
8 oz. semisweet chocolate, melted and slightly cooled
1/2 cup whole milk
2 cups heavy cream, whipped
shaved chocolate for garnish

In a medium sized mixing bowl, combine cream cheese, sugar, vanilla and milk. Using a wooden spoon or electric mixer, beat until the mixture is smooth. Use a rubber spatula to gently fold in the cooled chocolate and whipped cream.

Pour and scrape the mixture into the crust, smoothing the top with the rubber spatula. Cover with aluminum foil and refrigerate for at least 4 hours or overnight. This dessert can also be frozen for up to 2 months. Wrap in several layers of foil and defrost wrapped.

To serve: Garnish with rosettes of whipped cream and chocolate shavings.
All of this pie section is Published: Sunday, November 02, 2003. Aish Ha Torah

POPPY SEED DRESSING
From Pretty Lauri

1/3 cup sugar
2 Tbsp vinegar
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp dry mustard
1/2 cup veggie oil
1 Tbsp poppy seed

Mix sugar, vinegar, lemon juice, salt, and mustard in 1-quart bowl. Gradually add oil, beating with electric mixer or hand beater until thick and smooth; stir in poppy seed. Cover and refrigerate for at least 2 hours. Makes 3/4 cup dressing.
[] Spike found out the hard way that it is lovely even without poppy seeds. Next,
I’ll see what it is like with toasted sesame seeds. []

PORK AND SAUSAGE JAMBALAYA

1/4 cup shortening or bacon drippings
2 pounds cubed pork
1 pound sliced andouille
2 cups chopped onions
2 cups chopped celery 1 cup chopped bell pepper
1/4 cup diced garlic
7 cups beef or chicken stock (homemade or purchased)
2 cups sliced mushrooms
1 cup sliced green onions 1/4 cup chopped parsley
Salt, to taste
Cayenne pepper, to taste
Dash of hot sauce
4 cups long grain rice

In a 2-gallon Dutch oven, heat shortening or bacon drippings over medium high heat. Sauté cubed pork until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately 30 minutes. This is very important as the brown color of jambalaya is derived from the color of the meat. Add andouille and stir fry an additional 10 to 15 minutes. Tilt the pot to one side and ladle out all oil, except for one large cooking spoon's worth. Add onions, celery, bell pepper and garlic. Continue cooking until all vegetables are well caramelized, however, be very careful as vegetables will tend to scorch since the pot is so hot. Add beef stock,
bring to a rolling boil and reduce heat to simmer. Cook all ingredients in stock approximately 15 minutes for flavors to develop. Add mushrooms, green onions and parsley. Season to taste using salt, cayenne pepper and hot sauce. I suggest that you slightly over-season since the rice tends to require a little extra seasoning. Add rice, reduce heat to very low and cook 30 to 45 minutes, stirring at 15 minute intervals. Makes 6 servings. Source: 'The Evolution of Cajun & Creole Cuisine,' by John Folse

RASPBERRY OATMEAL BARS

1 pkg. yellow cake mix (2 layer)
2 1/2 cups quick cooking oats
1 1/2 stick margarine; melted
12 oz. jar seedless raspberry jam
1 tablespoon water

Preheat oven to 375. Grease l3 x 9 baking pan. Combine dry cake mix and oats in a large bowl; add melted butter and stir until crumbly. Measure half of the crumb mixture (approx. 3 cups) into pan. Press firmly to cover bottom.

Combine jam and water; stir until blended. Spread over crumb mixture in pan. Sprinkle remaining crumb mixture over jam; pat firmly to make top even. Bake at 375 for l8 to 23 minutes or until top is light brown.

Cool in pan on rack. Cut into bars. Store in a airtight container.

ROAST PORK WITH WARM FRUIT SAUCE

1 2-pound boneless rib-end pork loin roast
1/2 of an 8-ounce package (3/4 cup) mixed dried fruit
1 cup apple juice, apricot nectar, or orange juice
1 tablespoon orange liqueur (optional)
Dash ground nutmeg, allspice, or cinnamon
1 tablespoon water
2 teaspoons cornstarch
Fresh thyme (optional)

Trim separable fat from roast. Cut roast in half crosswise. If desired, slice one half of the roast into 4 pork chops. Seal, label, and freeze the 4 pork chops or half of roast for up to 3 months.

Place remaining half of roast, fat side up, on a rack in a shallow baking pan. Insert meat thermometer. Roast pork in a 325 degree F oven for 45 to 60 minutes or until meat thermometer registers 160 degree F. Let pork stand, covered, for 10 minutes. Meanwhile, for sauce, if desired, cut up any large pieces of dried fruit. In a small saucepan stir together dried fruit; apple juice, apricot nectar or orange juice; orange liqueur (if desired); and nutmeg, allspice, or cinnamon. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Stir together the water and cornstarch; stir into fruit mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

To serve, slice the pork roast. Arrange half of the slices on individual plates. Spoon sauce over and around pork. If desired, garnish with fresh thyme. Cover and chill remaining sliced cooked pork for up to 2 days. Makes 2 servings.

ROASTED STICKY CHICKEN

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
½ tsp garlic powder
½ tsp black pepper
1 large roasting chicken -- as big as you can find
1 large onion -- quartered

In a small bowl, thoroughly combine all the spices.

Remove giblets from chicken, clean the cavity well and pat dry with paper
towels. Rub the spice mixture into the chicken, both inside and out, making sure
it is evenly distributed and down deep into the skin.

Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast chicken, stuff cavity with onions (and maybe a lemon; see “variation”), and place in a shallow baking pan. Roast, uncovered, at 250º for 5 hours (yes, 250 degrees for 5 hours).

After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it.

Let chicken rest about 10 minutes before carving.

Variation: Get a lemon or two, using a fork, poke them full of holes, and put them into the chicken cavity. Roast as usual. The chicken will be moist, and have a faint lemon taste.

SAGE PORK CHOPS

1 1/2 cups cider or apple juice
3 tablespoons honey
2 tablespoons olive oil
2 tablespoons minced fresh sage
2 cloves garlic, minced
1/2 tsp. black pepper
1/4 tsp. salt
4 lean pork chops

Combine the cider, honey, oil and the seasonings in a plastic resealable bag. Add the pork chops, seal and move around to coat. Marinate for about an hour. To Cook: You can grill these for about 6 minutes on each side or broil 4 inches from the heat for about 5-8 minutes per side. You can also cook these in a large skillet on medium-low heat for the same amount of time until done. Discard the marinade before cooking.

SAVORY CHICKEN SQUARES
Serves: 4

1 3 ounce package cream cheese, softened
3 tablespoons margarine or butter, melted
2 cups cubed chicken or 2 5 ounce cans of boned chicken
1/4 teaspoon of salt
1/8 teaspoon of pepper
2 tablespoons of milk
1 tablespoon chopped chives or onion
1 tablespoon pimento, if desired
1 8 oz can Pillsbury Refrigerated Quick Crescent Dinner Rolls
3/4 cup of seasoned croutons, crushed (you can use seasoned bread crumbs)

Heat oven to 350. In medium bowl, blend cream cheese and 2 tablespoons of butter until smooth. Add next 6 ingredients; mix well. Separate dough into 4 rectangles; firmly press perforations around edges to seal. Spoon 1/2 cup of mixture onto each rectangle. Pull the 4 corners of dough to the top of the mixture, twist slightly and seal edges. Place on an ungreased cookie sheet. Brush tops with reserved 1 tablespoon of butter; sprinkle with crouton crumbs. Bake at 350 for 20-25 minutes or until golden brown.

SHRIMP-NORI ROLLS
(Nori is seaweed, available as flakes for seasonings, and sheets for rolls)

24 shrimp in shell
6 nori sheets, 8" x 8"
3 tablespoons flour
4 tablespoons water
cooking oil

marinade
1/2 tablespoon cooking wine
1/4 teaspoon salt

filling
1/2 lbs shrimp, shelled
2 green onions
1/3 cup water chestnuts or onions

paste
1/2 teaspoon salt
2 teaspoons sugar
2 teaspoons cornstarch
1/2 teaspoon sesame oil

Shell the shrimp and leave the tails intact. Clean the shrimp then pat them dry.

Mix the marinate ingredients of cooking wine and salt to marinate the shrimp for 10 minutes.

To prepare the filling, chop the filling ingredients and mix it with the paste ingredients listed above.

Divide the mixture into 24 portions.

Cut each nori in quarters. Mix the flour and the water together until smooth to form a flour paste. Spread some flour paste on the edges of a nori. Put a portion of the filling on the center of the nori. Then put a shrimp on the top of the filling; leave the tail outside the nori. Fold the nori to form a triangle; leave the tail unwrapped. Follow the same procedure to make the other 23 rolls. Heat the wok. Then add the cooking oil. Deep-fry the shrimp over medium heat for 2 minutes. Turn the heat to high and continue deep-frying for 1 minute. Remove. Serve with Szechuan peppercorn salt or ketchup.

SMOTHERED OKRA

1/4 cup vegetable oil
2 quarts fresh sliced okra
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
3 cups diced tomatoes
1/2 cup hot water
Salt, to taste
Cracked black pepper, to taste
Dash of hot sauce

In a 4-quart saucepan, heat oil over medium high heat. Sauté okra, onions, celery, bell pepper and garlic approximately 30 minutes or until okra stops stringing. The okra will become slimy during this process and should be stirred constantly until the stringing ceases. Add tomatoes and hot water, bring to a low boil and cook approximately 1 hour, stirring occasionally. Season to taste using salt and cracked black pepper and a dash of hot sauce. You may wish to add lump crabmeat or shrimp into the okra at the end of cooking and serve it as a side vegetable. Many people will sauté a large batch of okra and divide it into smaller portions to freeze for later use.

Note: It is important to select only the young and tender okra for smothering. As the season progresses, the okra hardens and is no longer prime for smothering. Makes 6 to 8 servings. 'The Evolution of Cajun & Creole Cuisine,' by John Folse

SOUR CREAM SUGAR COOKIES I

1 cup margarine
2 eggs
2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 cup sour cream
1/2 tsp. mace
1/2 tsp. nutmeg
4 cups flour

Cream margarine and sugar together. Add eggs, sour cream, mace, nutmeg, and beat well. Mix baking soda, salt, and flour in a separate bowl. Add flour mixture
(a cup at a time) to margarine/sour cream mixture. Stir well. Refrigerate over- night. Roll out on a floured surface, use round cookie cutter and place on greased cookie sheet. Sprinkle with sugar and bake. Bake at 375 degrees for 12 minutes.

SOUR CREAM SUGAR COOKIES II

1/2 cup butter or margarine
1/2 cup Crisco
2 cups sugar
3 eggs
1 tsp vanilla
1 cup sour cream
5 1/2 cups flour
1 tsp soda
1/2 tsp salt

Beat sugar, Crisco and butter. Add eggs and beat. Add sour cream, vanilla, then mix in flour, soda and salt. Roll out and cut into shapes. Bake at 350 F. for 10 minutes or until the edges just start to turn golden.

SOUR CREAM SUGAR COOKIES III

1 cup butter
4 cups sifted flour
2 cups sugar
2 tsp baking powder
1 tsp vanilla
1/2 tsp baking soda
4 egg whites
1 tsp salt
1/2 tsp lemon peel
1/2 tsp nutmeg
2/3 cup sour cream

Cream butter and sugar until fluffy. Beat in vanilla, eggs and lemon peel, then stir in sour cream. Sift remaining ingredients and add to creamed mixture, stirring until smooth. Chill several hours or overnight. Preheat oven to 350 degrees. Roll out to 1/4" thick and cut into shapes with cookie cutters. Bake on ungreased cookie sheet for 12 -14 minutes. Cool slightly before removing from sheet. When cool, ice with:

2 cups confectioner’s sugar
1/4 cup milk
food coloring (optional)

For Linzer Cookies: Cut pairs of cookies with solid bottoms and open-center tops. While still slightly warm, spread bottoms with Smucker's seedless
raspberry jam and gently press on tops. When cool, dust lightly with confectionery sugar.

SPUDNUTS

1 quart Milk
1 cup Sugar
1 cup Shortening
1 teaspoon Baking Soda
1 tablespoon Vanilla
1 teaspoon Baking Powder
1 cup Potatoes, mashed
2 packages Active Dry Yeast
1 cup Water, warm -- from cooking potatoes
4 Eggs
1 teaspoon Salt
12 cups Flour -- approximately

Scald the milk, sugar, and shortening. When cool, add soda, vanilla, baking powder, potatoes, yeast that has been dissolved in potato water. Mix and let rise until foamy, about 30 minutes. Add well beaten eggs, salt and flour. Let rise until double in bulk. Roll out, cut and let rise. Fry in hot shortening. Sugar or glaze. This recipe also makes good sweet rolls. Source: "Yesterday's Today's Tomorrow's Cooking- Berea Lutheran Church Chappell NE 1887-1977" (shown on Real Food 4 Real People)

SWEET AND SOUR DRESSING

2 cups sugar
2 cups white vinegar
1 teaspoon (or more, to taste) pickling spices tied in
cheesecloth

Boil ingredients until sugar melts and mixture is translucent again, about 5 minutes. Cool and transfer to a glass jar and refrigerate. Makes 3 cups.
Note: If you want it a little mellower, when cooled, whisk in 1/2 cup light olive oil.

TERIYAKI MARINATED BEEF
Serves 4

1 flank steak
12 oz jasmine rice
2 slices ginger
Dash of ground cayenne pepper
Cucumber (sliced) and or fresh tomato (wedged)
2 green onions (sliced)

Marinade

6 oz. Soy sauce
5 oz. Peanut oil
3 oz. Dry sherry
1 oz honey
2 cloves minced garlic
1 oz. Grated ginger
1 oz orange zest

Throw all marinade ingredients in a jar and shake. Start marinating your flank steak the night before. Save a little of the marinade in the jar and refrigerate.

This meat is great done on the grill, but if you can’t bring your self to fire it up on a blustery day, the oven is fine.

Preheat the broiler, but leave the rack down toward the center of the oven.

About this point, start your rice. Heat 3 cups water to a boil along with sliced ginger, cayenne and 1/2 teaspoon of salt.

Rinse your rice and add to boiling water. Cover and turn down to a simmer.

Drain off and discard marinade from your meat. Broil flank steak until it is firm on the outside, but still rare in the middle.

Depending on the size of the steak and your oven, this may take 15-20 minutes. Let it rest 5-10 minutes

Turn rice off when water is absorbed. Discard ginger slices. If you’d like to make a nice presentation, press rice into a soup cup or large ramekin (you don’t need to press very hard with this rice) invert onto the center of your plate. The rice should come out in a nice molded shape.

Slice flank steak the opposite way the grain of the meat goes. Make the slices as thin as you can.

Arrange several meat slices around the rice mold; pour some of the meat juice from the roasting pan over the meat.

Arrange the cucumbers and tomatoes around the meat. Pour the reserved teriyaki sauce over the cucumbers and tomatoes. Sprinkle the onions over all and it’s a complete meal, salad included.

THREE BEAN BAKE

1 medium onion, chopped
14 oz.. canned stewed tomatoes, with the juice, chopped
1 19 oz. canned white kidney beans, drained
1 19 oz. canned drained pinto beans
1 19 oz. canned drained chickpeas
1 cup coarsely grated carrot
1 clove crushed garlic
1/4 cup chopped fresh parsley
1 bay leaf
1/4 cup brown sugar
1 tablespoon prepared mustard
1/4 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon pepper

Sauté onions until soft in a fry pan. Combine the onions and the remaining ingredients in a greased 3 qt. casserole dish . Stir to mix well. Cover and bake at 325 deg. F. for 1 1/4 hours, removing cover for the last 1/2 hour of the baking. Makes 8 cups.

TIRAMISU
Note: This recipe calls for uncooked eggs. If salmonella contamination is a concern in your area, please do not use this recipe.

3 eggs, separated
1/2 cup sugar
8 oz mascarpone
About 24 imported Italian savoiardi or ladyfingers
1/4 cup very strong espresso coffee
1 Tbs brandy or sherry
1 oz bittersweet chocolate, grated with a vegetable peeler

Beat the egg whites until soft peaks form. In a separate bowl, beat together the egg yolks and sugar until creamy and light yellow in color. Blend in the mascarpone, and then fold in the egg whites. Place a single layer of about 12 ladyfingers in the bottom of a 10-inch (25 cm) square pan. Combine the coffee and brandy in a small bowl and, using a pastry brush, soak the ladyfingers with half the mixture. Spread half the mascarpone mixture over the ladyfingers, and sprinkle with half the grated chocolate. Repeat with another layer of ladyfingers brushed with the remaining liquid and topped with the remaining mascarpone mixture. Reserve the remaining grated chocolate for a last-minute garnish. Refrigerate covered for at least 3 hours or overnight. Serve chilled or at room temperature, garnished with grated chocolate. Serves 6 to 8.

TOMATO BISQUE WITH FRESH DILL AND CORN

1 chopped onion
2 teaspoons fresh dill
1 ½ teaspoons oregano
¼ cup chopped parsley
¼ cup butter or vegetable oil
3 14-ounce cans chopped tomatoes
4 cups chicken stock
2 teaspoons salt
1/3 cup honey
2 cups half and half or cream
½ to 2 cups frozen or fresh corn

Sauté onion, dill, oregano and parsley in butter or oil until onion is soft. Add tomatoes and chicken stock; heat. Add the rest of the ingredients and heat until corn is cooked. Makes 8 servings

TRIPLE-DECKER TORTILLA

Nonfat cooking spray
1 cup canned pinto beans, rinsed and drained
2 tablespoons bottled sliced jalapeno peppers (optional)
1 cup salsa
4 6-ounce corn tortillas
1/2 cup frozen whole-kernel corn
1/2 cup shredded reduced-fat Monterey jack cheese
1/2 avocado, seeded, peeled, and chopped
1 tablespoon fresh cilantro leaves

Preheat oven to 450 degrees F. Lightly coat a 9-inch pie plate with cooking spray.

Mash the beans; stir in jalapeno peppers, if desired. In a skillet cook and stir the beans over medium heat for 2 minutes; set aside.

Spoon 1/4 cup of the salsa into bottom of the pie plate. Layer in order,1 tortilla, half of the warm beans, another tortilla, the corn, half of the cheese, 1/4 cup more salsa, the third tortilla, remaining beans, remaining tortilla, and salsa. Cover with foil. Bake 12 minutes. (Or, cover with microwave-safe plastic wrap; micro-cook on high power for 4 minutes, giving a half-turn once.) Sprinkle with remaining cheese. Bake, uncovered, 3 minutes more (or micro-cook 30 seconds more). Sprinkle with avocado and cilantro. Makes 4 main-dish servings.

TURKEY AND DRESSING FROM SPIKE

Day before cooking turkey, prepare dressing as follows:

Boil giblets and neck (not the liver) with one cut-up carrot, one sliced onion, and some cut-up celery tops. Simmer for two hours. Strain and set aside. Toss
out the used veggies, the giblets, and the neck.

Brown 1 1/2 lb ground round. When that has cooked awhile, add:
2 cups finely-chopped onion,
2 cups finely-chopped celery. Cook a bit and allow to cool.

When giblets and veggies have been strained, add to the meat mixture:

2 cups giblet liquid (save the rest for gravy)
2 well-beaten eggs
2 Tbsp salt (yes, tablespoons!)
1/4 tsp pepper
2 1/2 tsp poultry seasoning

Put 1 pkg unseasoned bread cubes into a 6-qt pot or bowl. Gradually add meat mixture, stirring after each addition. Refrigerate until time to start cooking the turkey.

DO NOT PUT THE DRESSING INTO THE TURKEY UNTIL JUST BEFORE
YOU COOK THE TURKEY.

Place turkey on 2 sheets of 18" heavy duty foil forming an X, and brush with melted butter or shortening. Pad drumsticks and wing tips with small folded pieces of foil so they won't puncture the outer wrap. Put dressing into
the turkey’s cavities. Put the remaining dressing into a baking dish sprayed with baking spray. Bring lengthwise foil up over turkey, overlapping three to four inches at breast. Press down smoothly over legs and neck. Bring second foil up over the width of the turkey, with another fold-over at the breast. Make sure that the bottom layer of foil is folded up so as to form a cachement for the turkey's liquids.

In addition to the times listed below, add 30 minutes for heavy stuffed turkeys over 10 lbs. During the last 15 minutes of cooking, turn back the foil so as to brown the turkey.

Preheat oven to 450 degrees F. (Yes, that is correct.)
WEIGHT TIME
6 - 9 lbs 16 minutes per pound
10 - 14 lbs 13 1/2 minutes per pound
15 - 18 lbs 10 minutes per pound
19 - 24 lbs 8 1/2 minutes per pound

I have been doing turkeys like this for almost ever, and have never had a failure – either raw, burned, or dry. If you are preparing a frozen turkey, be sure that it is
thoroughly thawed before cooking. This applies regardless of what cooking method you use.

About 30 minutes before you plan to take the turkey out of the oven, put a lid on your baking dish with the dressing in it and stick it in the oven. At the end of the cooking, just mix the dressing from the baking dish into a large serving bowl with the dressing removed from the turkey.

When the turkey is done, pour the liquid off into a large saucepan. Add the retained stock (from simmering the giblets and veggies), toss in some ice cubes to get rid of some of the fat, and bring to the boil. Put about a cup of cold water and 1/2 cup flour into a jar and shake it. Pouring through a strainer, add to the boiling liquids in the sauce pan, and start stirring. Cook and stir until thickened. You may want to add a little Kitchen Bouquet.

TWICE-BAKED POTATO CASSEROLE

6 medium Idaho potatoes, baked (leftovers are fine)
¼ teaspoon salt
¼ teaspoon pepper
1-teaspoon good-quality paprika
1 pound sliced bacon, cooked and crumbled or diced (spread out on baking
sheet covered with aluminum foil and broil, for a quick and easy approach)
3 cups (24 ounces) sour cream
2 cups (8 ounces) coarsely shredded mozzarella cheese
2 cups (8 ounces) coarsely shredded cheddar cheese
2 green onions, finely chopped (optional)

Cut potatoes into 1-inch cubes. Place half in a greased (use butter) 13 inch by 9 inch by 2 inch baking dish. Sprinkle with half of the salt, pepper, paprika and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 35o° Fahrenheit for 20 minutes or until cheese is melted. Sprinkle with finely chopped green onions, if desired. Yield: 6-8 servings.

Variation: Finely chop 1 medium onion. Place chopped onion in a microwave-safe bowl, add 2 teaspoons butter, cover tightly with plastic wrap and microwave on high power for 5 minutes. Add to layers as you assemble the casserole prior to baking.

VERMONT MAPLE SNAPS

1/2 cup butter
2 cups sugar
1 cup maple syrup
3 cups flour
1 tsp. ginger
1 tsp. baking soda
1 tsp. salt
1/2 cup cold water

Cream shortening and sugar, then add maple syrup and beat well. Sift flour with dry ingredients and add to make syrup mixture alternately with water. Mix well and drop by teaspoonfuls on greased cookie sheet. Bake in 375 degree oven about 15 minutes or until lightly browned. Cool before removing from cookie sheet.

WHITE CHOCOLATE BREAD PUDDING

3 (10-inch) loaves French bread
4 whole eggs
6 egg yolks
4 1/2 cups heavy whipping cream
1 cup milk
1 cup sugar
9 ounces white chocolate

Slice French bread into 1/2-inch thick rounds and set aside. In a large mixing bowl, combine eggs and egg yolks. Using a wire whisk, whip until well blended. Set aside. In a large saucepot, combine whipping cream, milk and sugar.

Bring to a low simmer then add white chocolate. Using a wire whisk, stir until chocolate is completely melted. Remove pot from heat and, stirring quickly, add whipped eggs to the cream mixture. Blend thoroughly to keep eggs from scrambling.

In a 9-by-13-inch baking dish, place bread slices in 2-3 layers. Pour 1/2 of the cream mixture over the bread, allowing it to soak up most of the mixture prior to adding the rest. Using your fingertips, press the bread gently allowing the cream mixture to be absorbed evenly into the bread. Pour remaining cream mixture over the bread and repeat process. Cover dish with aluminum foil and allow to soak a minimum of 5 hours or overnight prior to baking.

Preheat oven to 300 degrees. Bake, covered, for approximately 1 hour, then remove foil and bake 45 additional minutes or until top is golden brown. This bread pudding is actually better if chilled in the refrigerator overnight, after baking, then cut into squares and heated in individual portions in the microwave.

You may wish to create a white chocolate sauce for topping the bread pudding by combining 8 ounces of melted white chocolate and 3 ounces of heavy whipping cream. This may be done in a double boiler or microwave. Makes 6-8 servings.
Source: 'Hot Beignets & Warm Boudoirs,' by John Folse

WOK INFORMATION

No one contemplating cooking a range of Asian dishes should be without a wok. With its large surface area and high sides, it is ideal for stir-frying, and for deep-frying it requires less oil than a straight-sided pan. A wok is also ideal for steaming. Its sloping sides allow bamboo and metal steamers to fit firmly into place. There are many types of woks available today. They vary in size and shape and the materials from which they are made. The traditional wok has a round base and is made from rolled steel. Woks are also made from stainless steel, cast iron and aluminum, and some have a nonstick surfaces. A wok with flat base is the best one to use on an electric stove because it will sit more directly and securely on the heating element, allowing a more even conduction of heat. Round-based works work best on gas stoves; however a stand may be necessary to provide stability. Choose a stand which is open because this allows sufficient air to flow through, thus providing optimum heat. Gas stoves are ideal for wok cooking as the heat is delivered instantly and can be more easily controlled than it can with electric stoves.

Seasoning and Cleaning a Wok

Rolled steel woks - the standard inexpensive ones available from Chinese and Asian stores - are coated with a thin film of lacquer to stop them from rusting while they are being shipped and stored before being sold. This film has to be removed before the wok can be used. The best way to do this is to place the wok on the stove top, fill it with cold water and add 2 tablespoons of bicarbonate of soda. Bring the water to the boil and boil rapidly for 15 minutes. Drain, scrub off the varnish with a plastic scourer, and repeat the process if any lacquer remains. Then rinse and dry the wok.

The wok is now ready to be seasoned. This is done to create a smooth surface which stops the food sticking to it or discoloring. Place the wok over low heat. Have a small bowl of oil, preferably peanut oil, nearby and scrunch a paper towel into a wad. When the wok is hot, wipe it with the wadded paper dipped into the oil. Repeat the process with fresh paper until it comes away clean and without any trace of color.

A seasoned wok should not be scrubbed. To wash a wok after cooking, use hot water and a sponge, or soak the wok in warm water and detergent if food is stuck to it. Dry it well after washing by heating it gently over low heat, and rubbing it all over with an oiled paper towel. Store the wok in a dry, well ventilated place. Long periods in a dark, warm, airless cupboard can cause the oil coating to turn rancid. Using the wok frequently is the best way to prevent it from rusting.

WONTONS

1 lb. very finely ground pork (put it through the grinder twice)
8 oz. tofu, chopped
8-10 scallions (spring or green onions), chopped
3 cloves garlic, chopped
1-inch length fresh gingerroot, chopped (no need to peel)
generous splash soy sauce

Toss ingredients together and put through the meat grinder.

Do **not** use powdered garlic or ginger.

Put a good pinch of the mixture on a wonton wrapper. Dip your forefinger in cold water and run it around the edges of the wrapper. Bring opposite corners together, fold and press the edges down to make them stick. Run dampened finger over the edges again. Bring corners together to form the traditional won ton shape and press. Set on a tray while making the rest. Boil, fry or put in soup. These freeze well, too.








 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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