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

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Recipes from Spike & Jamie

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Contents Disk 429

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).


ALL SOULS’ DAY INFORMATION
APPLE PIE A LA ZING
APPLE WALNUT CAKE
BEAR MOON APPLE RING
BEAR MOON CRANBERRY PISTACHIO BREAD
BEAR MOON OATMEAL BREAD
BEAR MOON OATMEAL-MOLASSES BREAD
BEER BREAD MIX
BERRY-BANANA CREPES
BOEUF EN CROUSTADE AU ROQUEFORT
BROWN PEASANT BREAD
CALIFORNIA CAFE FOCACCIA
CAPONATA
CAPPUCCINO CRINKLES
CARMELIZED UPSIDE-DOWN PEAR TART
CARROT PIE SURPRISE
CHICKEN HUNGARIAN AND KOHLRABI SOUP
CHICKEN PICCATA WITH HERBED FETTUCCINE
CHICKEN STROGANOFF-STYLE
CHILLED STRAWBERRY SOUP
CHOCOLATE SUGAR COOKIES
CHOWNING'S TAVERN APPLE CIDER CAKE
CHOWNING'S TAVERN MULLED APPLE CIDER
CLAM CORN CHOWDER
CONCH CHOWDER
CORN CASSEROLE
CORN DODGERS
CRISPY ONION CHICKEN
CRUNCHY SUGAR SNAP PEAS
CURRY PASTES, SPICES AND BLENDS
FIDGET PIE
FUDGE CROSTATA
HONEY-ROASTED PEARS
ISHMAEL'S MOTHER'S DAY CHICKEN
JUMBLE COOKIES
JUMBO FRUITED OATMEAL COOKIES
LAMB DOPIAZA
LEMON-HERB TURKEY BREAST
LENTIL AND SUN-DRIED TOMATO SPREAD
LINGUICA, HOMEMADE
MANGO AND GREEN TOMATO SALSA
MARINARA SAUCE
MEXICAN MINESTRONE CROCK POT
MINESTRONE
MONSTER COOKIES
PECAN CRUSTED CHICKEN
PUMPKIN PUREE
ROCKFISH WITH SEAFOOD STUFFING
RUSSIAN FISH SOUP WITH LIME AND DILL
SALMON OVER CELLOPHANE NOODLES
SEAFOOD SHORTCAKES
SOUL CAKES
SPECIAL RICE
TARTE TATIN
TERIYAKI POTATOES
WONTON SOUP
ZUCCHINI RELISH




ALL SOULS’ DAY INFORMATION

In the Roman catacombs there are examples of early inscribed petitions for prayers for the dead, but the idea of devoting one day in the church year specifically to prayer for those who had died took several centuries to develop. The theological understanding is that those who have died pass through a stage of purification and preparation for the life of heaven; this understanding was gradually refined into the definition of Purgatory.

Those in Purgatory are still members of the Church, for there is the Church on Earth, the Church in Purgatory, and the Church in Heaven. Already in later Jewish belief prior to Christ, with the development of belief in the after-life, it was thought laudable to pray for the dead in this way.

St. Isidore of Seville (+636) first proposed a day of prayer for the dead, on the Monday after Pentecost. It was Odilo, Abbot of Cluny in Burgundy (+1049), who assigned the date November 2, the day after All Saints, for general monastic use, and this practice soon spread to the whole Latin church. It reached England through Lanfranc, Archbishop of Canterbury, who was a monk of Bec in Normandy. Dedications followed: All Souls College at Oxford, All Souls Church
in Langham Place, London.

Then came the practice of endowing ‘chantry chapels’, as found in many medieval cathedrals and churches, to ensure the regular saying [chanting] of Masses for the dead.

On All Souls’ Day it is customary to visit family graves, though in this mobile age, and with the practice of cremation, that is sometimes difficult to achieve. Some Christian cultures, possibly taking over pre-Christian ideas, have the custom of a grave-side meal (at which the deceased invisibly participates); the most obvious example is Mexico, where the cemeteries are festooned with marigolds (the flower of the dead: on mainland Europe it is the chrysanthemum) and children happily munch their way through sugar skulls and crossbones without developing any unfortunate neuroses.

The festivities of Halloween (eve of All Hallows, i.e. of All Saints Oct 31) came from the idea that the souls in purgatory could return as toads, ghosts or witches to haunt those who had offended them in life. They could be placated by various charitable actions, including the purchase of specially baked ‘soul-cakes’. See the recipe for Soul Cakes in this collection.

[[Note: The first section herein is from a reader of Global Epicure, who gives her
e-mail address name as “papillonflys”. This second section is from the Global Epicure who adds to the information she obtained from the source listed at the end of this second section. Spike the Grate did not write any of it, but finds it all interesting. ]]

Christians who observe All Saints Day honor all whose lives have served as a model of Christian faith and living. In some countries it is a public holiday. Some visit cemeteries to remember relatives who have passed on. On All Souls Day, when observed separately, people remember their beloved dead. Churches read necrologies and gifts are made in honor of those remembered. I always remember my wonderful maternal grandmother; if I grow old as beautifully and
gracefully as she did, then I will perhaps be as much a blessing to others as she was. She was a good cook, too, able to make all sorts of lovely things, and improvise on recipes to improve them. I remember delicious barbequed chicken and rabbit and exquisite coconut cake and butterscotch pie. (Chuckle! I also remember myself, age 4, battling mightily with her over eating—yuck!—canned
peas. I actually stuck my head under the kitchen table to avoid the forkful she was wielding! Born in the 19th century, she was of a generation that thought canned things were mighty modern! I still reject canned peas—and canned food of all kinds!)

On All Souls' Eve the graves in Hungary are lighted with candles and decorated with flowers. The custom of visiting the cemeteries and decorating the graves of relatives and friends with wreaths and bouquets prevails in most Latin and Central and southern European countries.

In Czechoslovakia there is an old tradition of eating special cakes on All Souls' Eve, and of drinking cold milk "to cool the souls in Purgatory." In Belgium special cakes are baked, and it is an old superstition that "the more one eats of them the more souls will be saved from Purgatory."

In some English towns, girls still go "souling" on All Souls' Eve, singing for cakes with such ancient ballads as

Soul! soul! for a soul-cake!
I pray, good misses a soul-cake--
An apple or pear, a plum or a cherry,
Any good thing to make us merry,
One for Peter, two for Paul,
Three for Him who made us all.*

*(Information taken from _Feast Day Cookbook _, (c) 1951 by Katherine Burton and Helmut Ripperger).

APPLE PIE A LA ZING

Pastry for a 9-inch two crust pie
4 cups pared, sliced tart apples
2 cups Fresh or Frozen Cranberries
3/4 cup brown sugar
1/2 (plus) cup sugar
1/3 cup flour
1 teaspoon freshly ground nutmeg or cinnamon
milk

Preheat oven to 425 degrees F.

Line pie plate with bottom pastry.

Combine all ingredients except milk. Mix well. Pour into prepared pie plate. Cover with top crust. Seal edges and cut several slits in top crust. Paint with milk and sprinkle with sugar.

Bake 50 minutes or until golden brown. Cover edges with foil if browning too fast.

APPLE WALNUT CAKE
WITH MAPLE BUTTER GLAZE

1 1/2 cups vegetable oil
1/2 cup pure maple syrup
1/2 cup dark brown sugar
1 cup granulated sugar
1 tsp. pure vanilla extract
3 eggs
2 cups all-purpose flour
1 cup whole-wheat flour
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1 1/4 tsp. baking soda
3/4 tsp. salt
3 cups Golden Delicious apples, peeled, cored, cut into 1/4-inch dice
1 cup walnuts, toasted, cooled, coarsely chopped
1 cup raisins

In a large bowl, beat together oil, maple syrup, sugars and vanilla until thick and opaque. Add eggs, one at a time until well mixed.

Sift together all dry ingredients and stir into liquid mixture until well blended.
Add in apples, walnuts, and raisins and stir just until all incorporated.

Pour batter into a greased 10-inch round or square pan. Bake in preheated 325 degree oven about one hour or until a skewer inserted into center of the cake comes out clean. Unmold onto platter when cake is cool to the touch and glaze.

Maple Butter Glaze

6 Tbsp. sweet butter, softened
1/2 cup pure maple syrup
3 cups powdered sugar
1 Tbsp. fresh squeezed lemon juice
1 tsp. pure vanilla extract
3 Tbsp. heavy cream

In a saucepan, bring butter and maple syrup to a boil. Off heat, whisk in powdered sugar, lemon juice, vanilla extract and heavy cream. Drizzle over top of warm apple-walnut cake.
Deborah Yee-Henen, pastry chef Hurley's Restaurant & Bar, San Francisco, CA.

BEAR MOON APPLE RING

Cake:
3 cups flour
1 teaspoon baking soda 1/2 teaspoon salt
2 cups sugar
1 cup oil
3 eggs
1 teaspoon vanilla
1 cup pecans
3 cups Granny Smith apples (or pears), peeled and chopped

Glaze:
1/2 cup brown sugar
2 tablespoons plus 2 teaspoons butter
2 tablespoons plus 2 teaspoons milk

For cake: Prepare 9- or 10-inch tube pan (or two smaller pans) by putting a cut-to-size piece of parchment paper at the bottom; spray well with vegetable oil spray.

Combine flour, soda and salt in a medium bowl. In bowl of mixer, mix sugar, oil, eggs and vanilla. Add dry ingredients, stir to combine, then add pecans and fruit. Put in pan. ,Bake in preheated 350-degree oven 45-55 minutes until a toothpick comes out clean. (Smaller cakes will take less baking time.) Don't over-bake, or cake will dry out.

For glaze: Put brown sugar, butter, and milk in a saucepan. Bring to boil. Simmer 5 minutes, then ladle over the cooling cake. Makes 1 large or two small cakes.

BEAR MOON CRANBERRY PISTACHIO BREAD

1/3 cup honey
3 tablespoons powdered milk
2 1/2 cups plus 2 tablespoons water
2 1/2 teaspoons instant yeast
1/2 cup rolled oats
1/2 cup polenta corn grits
3/4 cup coarse rye flour
1/4 cup sunflower seeds, toasted
1/3 cup whole-wheat flakes
1 1/4 cups whole-wheat flour
3/4 tablespoon salt
1/3 cup plus 1 tablespoon canola oil
2 1/2 cups white flour
1/2 cup pistachio nuts
3/4 cup dried cranberries
Egg wash (1 egg mixed with 2 tablespoons water)

Combine water, oatmeal, oil, yeast, water, molasses, salt and flour in heavy-duty mixer. Mix with a dough hook, adding flour if necessary to allow dough to clean the sides. Knead with mixer for about 8 minutes. Place in a lightly oiled bowl and cover.

Let rise until doubled in size. Form into two loaves. Let rise again. (Bear Moon owner Paula Hayward likes to mark the top like a wheat stalk with a straight razor blade.) Brush top of loaf with egg wash.

Bake in preheated 350-degree oven 39 minutes, or until the internal temperature of bread on a thermometer reaches 200 degrees.

Note: This recipe works well for rolls: Cut dough into large golf-ball-sized pieces and form into balls. Bake about 22 minutes. Makes 2 loaves.

BEAR MOON OATMEAL BREAD

2 cups cooked oatmeal, cooled
2 2/3 teaspoons salt
1 1/3 teaspoons instant yeast
1/2 cup lukewarm water
2 2/3 tablespoons honey
2 2/3 tablespoons canola oil
5 cups white bread flour
Egg wash (1 egg mixed with 2 tablespoons water)
Uncooked oats, for sprinkling top of loaf

Mix together cooled cooked oatmeal, salt, instant bread yeast, water, honey and oil. Add in the bread flour. Mix with a dough hook in heavy-duty mixer, adding flour if necessary to allow dough to clean the sides. Knead with mixer for about 10 minutes. Place in a lightly oiled bowl.

Let rise about 1/1/2 hours, then fold the dough down for one more rise to develop gluten. Separate into 2-pound pieces and form into loaves. Place in large loaf pans and let rise until doubled, about 45 minutes. Brush with egg wash and sprinkle with oatmeal. Bake in preheated 350-degree oven approximately 40 minutes. The best way to tell if bread is done is to use an instant read food thermometer - bread should be between 190 and 200 degrees.

Note: Bear Moon uses old-fashioned organic oatmeal. Quick oats are a bit gummy for this. The café makes the oatmeal the day before use, then refrigerates it. Be sure to adjust your water temperature if your oats are cold to keep your dough about 75-80 degrees. Cool, long rises equal great tasting bread. Hayward says 5 hours from beginning to oven is about right for large batches. Hand kneading would probably take about 15-20 minutes.

BEAR MOON OATMEAL-MOLASSES BREAD

2 cups boiling water
1 cup oatmeal
11/2 tablespoons oil
1 tablespoon instant dry yeast
3 cups water
3 cups molasses
2 teaspoons salt
5 cups whole-wheat flour
Egg wash (1 egg mixed with 2 tablespoons water)

Combine water, oatmeal, oil, yeast, water, molasses, salt and flour in heavy-duty mixer. Mix with a dough hook, adding flour if necessary to allow dough to clean the sides. Knead with mixer for about 8 minutes. Place in a lightly oiled bowl and cover.

Let rise until doubled in size. Form into two loaves. Let rise again. (Bear Moon owner Paula Hayward likes to mark the top like a wheat stalk with a straight razor blade.) Brush top of loaf with egg wash.

Bake in preheated 350-degree oven 39 minutes, or until the internal temperature of bread on a thermometer reaches 200 degrees.

Note: This recipe works well for rolls: Cut dough into large golf-ball-sized pieces and form into balls. Bake about 22 minutes. Makes 2 loaves.
Source: "Soup and Bread" by Crescent Dragonwagon

BEER BREAD MIX

2 3/4 cups flour
2 Tbsp. sugar
2 Tbsp. baking powder
1 tsp. salt
1/2 tsp. each dried oregano & thyme
1/4 tsp. each garlic powder, dried dill and chili powder

12 oz room temperature beer (when ready to bake)
1 Tbsp melted butter (after removing from oven)

Mix all dry ingredients and store in an airtight container or bag. Can be stored at room temperature for a month, or in the freezer for up to 3 months.

To make bread, empty mix into bowl and add 12 ounces room temperature beer.
Spoon into greased loaf pan and bake at 375 for 45 to 50 minutes or until crusty and brown. Let stand in pan 5 minutes, then remove to a rack and brush with 1 Tbsp. melted butter.

BERRY-BANANA CREPES

1 and 1/2 cups milk
1 cup all-purpose flour
2 eggs
1/3 cup sugar
1 Tbsp. vegetable oil
1/8 tsp. salt
2 cups fresh sliced strawberries, blueberries and raspberries
1 cup fresh sliced bananas
Chopped nuts
Chocolate sauce
Confectioner's sugar

Mix together the milk, flour, eggs, sugar, oil and salt. Pour about 2 Tbsp. of the batter into a crepe pan or round non-stick frying pan. Lift and tilt pan to spread batter around pan. Return to heat and lightly brown on one side. Add berries and bananas to inside of crepe and carefully fold over. Flip carefully until lightly brown on both sides. Sprinkle with your choice of nuts, chocolate sauce and/or Confectioner's sugar.

BOEUF EN CROUSTADE AU ROQUEFORT

1 lb beef loin, slit open to the center and around in a spiral
6 oz Roquefort cheese
Several strips streaky bacon

For the Croustade:

1 1/2 cups all-purpose (plain) flour
1/2 tsp. salt
5 Tbsp rendered pork lard, well chilled, cut into bits
4 Tbsp unsalted butter
1 egg, beaten and well chilled

Egg wash

Garnishes:

Green-leaf lettuce
Carrot curls
Radish roses
Curled scallion (green onion) brushes

Put the flour and salt in the food processor fitted with the steel blade. Add the lard and butter. Run the processor until the mixture resembles coarse meal. Add the egg a spoonful at a time, until the dough forms a smooth ball. Remove from the food processor, pat into a disk and refrigerate.

If making by hand, mix the flour and salt in a chilled bowl and add the chilled lard and butter, chopped into tiny bits. Mix with a chilled fork, 2 chilled knives or a chilled pastry cutter until the mixture resembles coarse meal. Add the egg a spoonful at a time, mixing with a fork, until a smooth dough forms. Pat into a disk and refrigerate.

Cut the cheese into pieces and stuff it evenly into the beef. Press the meat closed around the cheese.
Roll out the dough into a circle large enough large enough to wrap the meat. Place 3-4 slices of bacon in the center of the dough. Place the beef, slit side down, on the bacon and wrap the bacon up around the meat. Wrap additional bacon around the meat starting from the top until it is all covered. Bring the dough up around the meat and cover it completely. Brush the seams with water and press them to seal, trimming off excess bits. Turn the package over so the dough seam is down and the slit side of the meat, inside, is up. Place in a baking pan. Cut leaves or other decorations from the leftover bits of dough. Brush the package with egg wash. Arrange the dough decorations on top and brush them with egg wash. Bake at 300 F/150 C/gas 2 until the crust is golden, about an hour. The meat inside should be medium.

Remove from the oven, set on a plate and let rest 20 minutes.

Place some leaves of lettuce on a serving platter. Set the boeuf en croustade on top of it and garnish with the carrot curls, radish roses and curled scallion brushes. Serves 4-6.

BROWN PEASANT BREAD
Makes 2 loaves, 24 slices

1 1/4 cups hot brewed coffee
1 cup cold water
2 tablespoons yeast
1/4 cup vegetable oil
1/4 cup molasses
1/2 cup toasted wheat germ
2 teaspoons kosher salt
1/4 cup cocoa powder
3 1/2 cups all-purpose flour
2 cups dark rye flour

Combine hot coffee with cold water in mixing bowl; let sit until slightly warm to the touch. Whisk in yeast and let sit until foamy. Whisk in oil and molasses. Set mixture aside.

In large bowl, stir together the wheat germ, salt, cocoa powder, all-purpose flour and rye flour. Add dry ingredients to liquid mixture. Stir by hand or with hook attachment on stand mixer until dough comes together. Dough will be sticky. Knead by hand or with hook attachment on stand mixer until dough is smooth, pliable and tacky, approximately 3 minutes (mixer) to 6 minutes (by hand). Place
dough in well-oiled bowl and cover with plastic. Let rise 40 minutes or until doubled in size. Punch dough down and let rise 20 minutes. Watch dough closely, as it rises very rapidly.

Preheat oven to 375 degrees. Turn dough out onto well-floured surface. Cut into two pieces. Shape each piece into a round by turning and squeezing dough in the palm of your hand. The surface of the ball should be taut, but should not rip open. Rub top of each ball with flour. Place on parchment-lined baking sheet. Cover lightly with plastic wrap and let rise 20 minutes. Dough will almost double
in size.

Remove the plastic wrap and bake until internal temperature reaches 190 degrees, about 20 to 30 minutes. Cool on a rack.

CALIFORNIA CAFE FOCACCIA
Makes one large focaccia, 20 pieces

1 package (2 1/4 teaspoons) active dry yeast
1 teaspoon sugar
1 3/4 cup lukewarm water (90-100 degrees)
1/3 cup extra-virgin olive oil
2 1/2 teaspoons kosher salt, divided use
4 to 5 1/2 cups all-purpose flour
Extra-virgin olive oil for drizzling
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh parsley, chopped
Pinch chili flakes

Dissolve yeast and sugar in water in a bowl and let sit until foamy. In another bowl, mix olive oil and 1 1/2 teaspoons salt.

Slowly add flour into yeast mixture, 1 cup at a time, until dough comes together and starts to pull away from sides of bowl. Slowly drizzle olive oil and salt into dough so it incorporates evenly. Dough will become smooth and soft and easily pull away from the sides of the bowl. Knead on a floured board for 10 minutes, adding flour as needed to make it smooth and elastic.

Put dough in oiled bowl, turn to coat well, and cover with towel. Let rise in warm draft-free place for 1 hour, until doubled in volume.

Punch down dough and gently roll out to fit a cookie sheet pan, 15 1/2 by 10 1/2 inches. Let rise 15 minutes, covered. Oil your fingers and make impressions with them in dough, 1 inch apart. Let rise 1 hour.

Preheat oven to 400 degrees. Drizzle dough with olive oil and sprinkle with remaining 1 teaspoon kosher salt, herbs and chili flakes. Bake 15 to 20 minutes, until golden brown. Sprinkle with additional oil if desired. Cut into squares and serve warm.

CAPONATA
(Variation of Ratatouille)

1 Cup Olive Oil.
1 to 1-1/2 lb. eggplant peeled and cut into 1 inch cube.
2 large green peppers cut into 1 inch pieces.
2 large onions, diced.
2 cloves garlic, minced.
1 28-oz. can, solid pack tomatoes, undrained.
1/3 cup red wine vinegar.
2 tbsp. sugar
2 tbsp. capers
2 tbsp tomato paste
2 tbsp. salt
½ cup parsley, chopped
½ cup pimiento-stuffed green olives, rinsed and sliced
½ tsp ground black pepper
2 tsp crumbled fried basil
½ cup pine nuts, sautéed or roasted

In a large, heavy saucepan, combine olive oil, eggplant, green peppers, onions, garlic, and tomatoes. Cook for about 20 minutes, or until just tender. Add wine, vinegar, sugar, capers, tomato paste, salt, parsley, olives, pepper and basil.
Cover and simmer for 15 minutes. Add pine nuts and serve warm (not hot), at room temperature or cold. May refrigerate for up to 3 weeks.

CAPPUCCINO CRINKLES

1/3 cup butter (no substitutes), softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 egg whites
1/3 cup vanilla yogurt
1-1/2 cups all-purpose flour
1/4 cup granulated sugar

Heat oven to 350 degrees F. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool. Makes about 32.

Make-Ahead Tip: Place in layers separated by waxed paper in an airtight
container; cover. Store at room temperature up to 1 week or freeze up to 3 months.

Nutritional facts per serving: calories: 82 , total fat: 2g , saturated fat: 1g , cholesterol: 6mg , sodium: 68mg , carbohydrate: 14g , fiber: 0g , protein: 1g , vitamin A: 2% , vitamin C: 0% , calcium: 3% , iron: 4%

CARMELIZED UPSIDE-DOWN PEAR TART

4 large firm-ripe Bosc pears (2 lb total)
1/2 stick (1/4 cup) unsalted butter
1/2 cup sugar
1/2 teaspoon cinnamon
Pastry dough

Peel and halve pears, the core (preferably with a melon-ball cutter). Heat butter in a 9- to 10-inch well-seasoned cast-iron skillet over moderate heat until foam subsides, then stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in skillet with wide parts at rim of skillet. Sprinkle pears with cinnamon and cook, undisturbed, until sugar turns a deep golden caramel. (This can take as little as 10 minutes or as much as 25, depending on pears, skillets, and stove.) Cool pears completely in skillet.

Put oven rack in middle position and preheat oven to 4255°F.

Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round and trim to a 9 1/2- to 10 1/2-inch round. Arrange pastry over caramelized pears, tucking edge around pears inside rim of skillet. Bake tart until pastry is golden brown, 30 to 35 minutes. Cook on rack 5 minutes.

Invert a rimmed serving plate (slightly larger than skillet) over skillet and, using pot holders to hold skillet and plate tightly together, invert tart onto plate. Serve tart warm or at room temperature. Makes 8 servings.

CARROT PIE SURPRISE

Crust:
1 small pkg sugar-free vanilla pudding mix, regular, not instant
3/4 cup flour
1 tsp baking powder
1/8 tsp salt
1 egg
1/8 cup 2% milk
3 Tbsp 30% calorie-reduced margarine (such as Imperial)
2 cups carrots, peeled & shredded
1 (20 oz) can sliced peaches, drained & juice reserved

Filling:
1 (8 oz) pkg Neufchatel (light) cream cheese, softened, at room temperature
1/8 cup carrots, peeled and shredded
1/8 cup sugar
3 Tbsp reserved peach juice

Topping:
1 Tbsp sugar
1/8 tsp cinnamon

Preheat oven to 350F. Combine flour, pudding mix, baking powder, salt, egg, milk and margarine. Mix at high speed of mixer for two minutes. Fold in carrots and pour into a 10-inch deep pie plate, which has been coated with a nonsitck vegetable spray. Top with well-drained peach slices.

Combine cream cheese with sugar and 3 tablespoons of reserved peach juice. Beat at medium speed of mixer for 2 or 3 minutes, or until smooth and creamy. Fold in carrots. Spread on top of the peach slices in pie plate, to within one inch of edge.

Combine sugar and cinnamon and sprinkle over the cream cheese mixture. Bake for 35 to 40 minutes or until sides and bottom are golden brown. 8 servings.

CHICKEN HUNGARIAN AND KOHLRABI SOUP
(Kalarabeleves)

3 lbs chicken pieces
2 whole onions, peeled
8 cups chicken stock or water, or combination of the two
4 medium kohlrabies, cut into 1/2-inch dice
2 Tbsp butter
2 Tbsp all-purpose flour
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Place the chicken pieces, onions, and liquid in a large pot and bring to a boil over high heat. Skim off the surface scum, reduce the heat, and simmer until the chicken is tender, about 40 minutes. Transfer the chicken pieces to a bowl and strain the liquid, pressing on the onions to extract as much liquid as possible before discarding them. Skim off the fat on the surface and return the liquid to the pot. Add the kohlrabies and simmer over low heat. Meanwhile, remove the meat
from the chicken and add it to the pot, discarding the bones and skin. Simmer until the kohlrabies are tender, about 20 minutes. Melt the butter in a small pan over moderate heat and stir in the flour. Cook, stirring frequently, until the flour is light brown. Whisk the flour mixture into the soup and cook until the soup thickens slightly. Adjust the seasoning with salt and pepper and garnish with chopped parsley. Serves 6 to 8.

CHICKEN PICCATA WITH HERBED FETTUCCINE

Chicken:
8 (6-ounce) skinless, boneless chicken breasts
1/2 to 3/4 cup flour, spread on a plate
1/4 to 1/2 cup olive oil
8 thin lemon slices
1/2 pound sliced mushrooms

Sauce:
2 cups chicken stock
3/4 cup lemon juice (juice of 3 to 4 lemons)
3/4 cup white wine
3 tablespoons cornstarch
3 ounces capers, drained

Herbed Fettuccine:
1 pound fettuccine, cooked al dente in salted water
1/2 stick (4 tablespoons) butter
Fresh chopped basil, to taste
Fresh chopped oregano, to taste
3/4 teaspoon garlic salt

Chicken: Preheat oven to 350 degrees. Dust chicken breasts lightly with flour. Heat oil in a large skillet and sauté both sides of the chicken breasts until golden brown. Do in batches if necessary to avoid crowding the pan. (They will not be cooked through.) Arrange in a baking dish. Place a lemon slice and a couple of mushroom slices on each breast.

Sauce: Combine chicken stock, lemon juice, wine and cornstarch together in a saucepan. Heat slowly over moderate heat, stirring occasionally, until sauce begins to thicken. Add the remaining sliced mushrooms. Simmer for 5 minutes, remove from heat and add capers.

Spoon two teaspoons of the sauce over each breast. Cover the pan with foil and cut 4 to 5 slits in the top. Bake in preheated oven for 45 minutes. Serve with herbed fettuccine and the remainder of the sauce.
Fettuccine: Drain cooked fettuccini and pour it back in the pot. Add butter, basil, oregano and garlic salt and stir to combine well. Makes 8 servings.

CHICKEN STROGANOFF-STYLE

6 cups water
5 ounces noodles (about 3 cups)
Nonstick spray coating
1/2 cup chopped onion
1 tablespoon cooking oil
12 ounces boned skinless chicken breast halves, cubed
1 8-ounce carton plain low-fat yogurt
2 tablespoons all-purpose flour
1 teaspoon paprika
1/4 teaspoon salt
2 4-ounce cans sliced mushrooms

Lightly salt the 6 cups water; bring to boiling. Add noodles; cook according to package directions. Drain well; set aside.

Meanwhile, spray a 10-inch skillet with nonstick spray coating. Cook onion in skillet until nearly tender.

Add oil to skillet. Add chicken and cook for 3 to 4 minutes or until chicken is tender and no longer pink.

In a small bowl stir together yogurt, flour, paprika, and salt.

Add undrained mushrooms to skillet. Stir in yogurt mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Serve over hot noodles. Makes 5 servings.

Nutritional facts per serving: calories: 321 , total fat: 10g , cholesterol: 90mg , sodium: 369mg , carbohydrate: 29g , protein: 27g

CHILLED STRAWBERRY SOUP
Makes 4 servings

1 pint sliced strawberries, tops removed
1/2 cup granulated sugar
1 cup half-and-half
1 cup (8 ounces) plain yogurt
1 1/2 tablespoons vanilla
1 1/2 tablespoons brandy
1 teaspoon cinnamon
1/2 cup (4 ounces) strawberry yogurt
4 hulled strawberries
4 mint leaves

In a food processor or blender, puree strawberries, sugar, half-and-half and plain yogurt. Pour into a bowl and add vanilla, brandy and cinnamon. Stir in strawberry yogurt until well combined. Refrigerate for 4 to 6 hours.

Garnish with a fresh strawberry and mint leaf.

CHOCOLATE SUGAR COOKIES

1/4 cup butter or margarine
1 cup sugar
1 cup flour
1 tsp. baking powder
1 tsp. vanilla
2 squares baking chocolate; melted
powdered sugar

Beat together butter and sugar. Add eggs. Stir in flour and baking powder. Mix well. Stir in vanilla and chocolate. Roll into small balls and coat with powdered sugar. Bake at 350 for 8 - 10 minutes. Makes 2 to 3 doz.

CHOWNING'S TAVERN APPLE CIDER CAKE
This recipe and the one for mulled cider come from the wonderful "The Colonial Williamsburg Tavern Cookbook" by Charles Pierce and John R. Gonzales. The book is filled with delicious recipes featured at the historic site, and generally they are not difficult to make.

4 medium apples, peeled, cored and finely chopped
2 cups sugar
2 large eggs, lightly beaten
1 cup (2 sticks) butter, melted and cooled
3 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon allspice
1 cup finely chopped walnuts
1 cup apple cider
1/2 cup confectioners' sugar

Preheat oven to 350 degrees and butter a 12-cup nonstick Bundt pan.
In a large bowl, place the apples and sprinkle the sugar on top. Stir well and set aside for 15 minutes, stirring often.

In a large bowl, combine the eggs and butter and mix well. In another large bowl combine the flour, baking soda, cinnamon, nutmeg, allspice and walnuts. Add the butter and egg mixture and the reserved apples, and stir well. Pour the batter into the pan, smooth the top with a spatula, and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let the cake stand in the pan for 10
minutes. Invert onto a wire rack.

Into a small saucepan, pour the cider and bring to a boil over high heat. Boil until reduced by half. Cool slightly and stir in the confectioners' sugar. Drizzle over the cake while warm. Let the cake cool completely before slicing. Serves 10 to 12

CHOWNING'S TAVERN MULLED APPLE CIDER

8 cups fresh apple cider
1 cup packed light brown sugar
1/2 cup lemon juice
1/2 teaspoon grated nutmeg
1 cinnamon stick
8 whole cloves

In a large saucepan, combine the cider, sugar, lemon juice and nutmeg. Tie the cinnamon stick and the cloves in a cheesecloth bag (we used a ball for tea leaves) and place in the pan. Simmer over medium-high heat for 10 minutes. Remove the bag of spices and serve hot. Serves 8.

Note: You can increase the recipe by half, using 12 cups of cider, 1 1/2 cups of brown sugar, 3/4 cup lemon juice, 3/4 teaspoon nutmeg, 1 1/2 cinnamon sticks and 12 whole cloves. Make it on the range and then serve it from a slow cooker.
(Be sure to remove the cloves and cinnamon sticks so it doesn't become overspiced.)

CLAM CORN CHOWDER

5 slices of bacon
1 cup minced onion
2 cups diced raw potatoes
3 7-oz. cans minced clams (with liquid)
1 cup of water
2 cups drained canned corn
3 cups milk
2 Tbsp. flour
2 Tbsp. butter
Salt and pepper to taste

Fry bacon in pan until crisp. Cut or crumble bacon into small pieces. Add onion and cook until tender. Add potatoes. Drain clams. Reserve clams and add juice to pan along with one cup of water. Cover and simmer until potatoes are tender. Add corn. Mix flour with milk and add to pan. Add butter and cook slowly until mixture starts to thicken. Add clams and salt and pepper to taste. Simmer for about five minutes more and serve hot.

CONCH CHOWDER
Fresh and frozen conch is readily available in Florida, but readers in other parts of the world might have to special order it from their favorite fishmonger. Finely chopped shrimp may be substituted in a pinch.

2 1/2 lbs cooked conch meat
1/2 lb lean salt pork or bacon, finely chopped
2 onions, sliced
2-4 cloves garlic, finely chopped
4 cups water
4 ripe tomatoes, cored and coarsely chopped
1 large potato, peeled and cut into 1/2-inch (1 cm) dice
1 Tbsp long-grain rice
3 bay (laurel) leaves
Salt and freshly ground pepper to taste
A 13-ounce can evaporated milk

Finely chop the conch meat with a meat grinder, food processor, or knife, and set aside. Fry the salt pork in a large pot over moderate heat until it is browned, about 10 minutes. Add the onions and garlic and sauté until the onions are tender but not brown, about 10 minutes. Stir in the conch meat and the remaining ingredients except the evaporated milk and bring to a boil over high heat.

Reduce the heat to low and simmer, covered, for 1 hour. Stir in the evaporated milk and heat through - do not boil. Serves 6 to 8.

CORN CASSEROLE

1 Tbsp. unsalted butter, softened
1 pint light (single) cream
8 oz. cream cheese (Philadelphia type), cut into cubes
4 oz. mild white cheese (such as jack, mozzarella, halloumi), grated; divided use
1 lb. corn (sweet corn, maize) kernels
2 scallions (green or spring onions), white and green parts, chopped
Small handful flat-leaf parsley, chopped
A few gratings nutmeg
Salt and freshly ground black pepper to taste

Preheat oven to 350 degrees F. Spread the butter over the bottom and sides of a casserole dish.

Warm the milk in a heavy-bottomed saucepan over medium heat. Stirring constantly with a wooden spoon, add the cream cheese and stir until it melts. Turn off the flame and add 2 oz. of the grated cheese and the corn. Stir for a minute. Stir in the scallions and parsley. Stir in the nutmeg, salt and pepper.

Pour the mixture into the buttered casserole dish and sprinkle the top with the remaining 2 oz. grated cheese. Bake about 30 minutes or until the mixture is hot and bubbly and the cheese topping has melted and is just starting to turn golden.

If you can get Cypriot halloumi cheese where you live, the flavor and texture are exquisite in this casserole, and others, too. Serves 4-6.

CORN DODGERS

2 cups yellow cornmeal
2 tablespoons butter or margarine
1/2 teaspoon salt
1 tablespoon granulated sugar
2 cups milk
1 teaspoon baking powder

Preheat oven to 400 degrees F.

Cook cornmeal in a saucepan with butter, salt, sugar and milk until the mixture comes to a boil. Turn off heat, cover, and let stand 5 minutes. Add baking powder. Spoon the mix onto a greased cookie sheet in heaping tablespoon-size balls, then bake. Bake for 10 to 15 minutes. They are done when slightly brown around the edges.

Cut laterally and fill with honey butter.

Variations: Add 2 tablespoons chopped jalapeños to the mix or add 1/4 cup shredded sharp Cheddar cheese.

CRISPY ONION CHICKEN

1/2 cup butter or margarine, melted
1 Tbsp Worcestershire sauce
1 tsp Ground mustard
1/2 tsp garlic salt
1/4 tsp pepper
4 boneless skinless chicken breast halves
1 can (6 oz) cheddar or original french-fried onions, crushed
3/4 cup bread crumbs (optional)

In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt, and pepper. Dip chicken in the butter mixture, then coat with onions. Place in a greased 9-inch square baking pan. Top with any remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350 degrees for 30-35 minutes or until chicken juices run clear. Yield: 4 servings.

CRUNCHY SUGAR SNAP PEAS

2 Tbsp. butter
3 cups frozen sugar snap peas, thawed and drained
1 8-oz can sliced water chestnuts
1/3 cup chopped cashews or almonds
Salt and pepper to taste
3 or 4 fresh basil leaves

Melt butter in pan. Add sugar snap peas and sauté until for about 1 minute. Add water chestnuts and cashews and sauté for 2 minutes more. Add salt and pepper. Add fresh basil and mix well immediately before serving.

CURRY PASTES, SPICES AND BLENDS

The secret to making authentic Asian curries is to grind your own fresh spices into dry powders or wet pastes. Just a few minutes over high heat unlocks the fragrances into the air.

Curry Pastes -
In Thai and Indian markets, mounds of colorful curry pastes, made fresh each day, await the home cook. Red (from fresh or dried red chilies), yellow (turmeric) and green (fresh green chilies and fresh green herbs), they come in a range of strengths and blends. In the west, imported curry pastes are available in jars and cans, but making your own will give you the best results. Make a batch of your favorite pastes and store them in the refrigerator. This will save you a lot of time when you are preparing a meal.

Fresh paste will keep for up to 3 weeks in an airtight container in the refrigerator. Alternatively, place tablespoons of paste in an ice cube tray, cover and freeze. When the paste is frozen, release the cubes into a freezer bag, and store in the freezer until required. Allow the cubes to defrost for 30 minutes at room temperature before using them. Frozen paste will keep for up to 4 months.

A mortar and pestle is an essential part of the Asian kitchen.

Spices and Blends -
Ground spices quickly lose their flavor and aroma, so it is best to grind small amounts of whole spices when needed. Dry-roasting whole spices brings out their flavor and makes them easier to grind. You can dry-roast them together. Heat a clean, dry, heavy-based frying pan over low heat. Add the spices, stir constantly until fragrant and lightly browned, then turn onto a plate to cool. Ground spices can be dry-roasted to make them more aromatic, but they will burn more quickly and so need the very lowest heat.

While freshly prepared spices produce the best results, it may often be convenient to prepare a quantity of spice blends such as garam masala or Ceylon curry powder. These will last well if stored in airtight glass jars away from sunlight and heat.

Making Ceylon Curry Powder -
In a small pan, dry-fry 6 tablespoons coriander seeds, 3 tablespoons cumin seeds, 1 teaspoon fennel seeds and 1/2 teaspoon fenugreek seeds for 8-10 minutes, or until the spices are dark brown, stirring occasionally to prevent the spices from burning. Place the roasted spices with 3 small dried chilies, 3 cloves, 1/4 teaspoon cardamom seeds, 1 crushed cinnamon stick and 2 dried curry leaves in a food processor and grind to a fine powder. Cool and transfer to an airtight jar.

Making Garam Masala -
Put 4 tablespoons coriander seeds, 3 tablespoons cardamom pods, 2 tablespoons cumin seeds, 1 tablespoon whole black peppercorns, 1 teaspoon whole cloves and 3 cinnamon sticks in a pan and dry-fry over moderate heat until fragrant. Open the cardamom pods, retaining the seeds only. Put the fried spices in a food processor or blender with a grated whole fresh nutmeg and process to a powder. Use immediately or store in an airtight jar.

Dry-roasting spices while maximizes their flavor and makes grinding easier.

FIDGET PIE

12 oz lean back bacon rashers (slices), rinded
1 lb potatoes, sliced
1 lb cooking (tart) apples, peeled, cored and sliced
Salt and freshly ground black pepper
2/3 cup chicken stock
8 oz short-crust pastry
1 egg, beaten

Cut each bacon rasher into three pieces, and arrange layers of bacon, potatoes and apples in a large greased pie dish. Season to taste and pour in the stock. Roll out the pastry (paste) and cut a lid to fit the dish and a /1 inch strip round the edge. Lay the strip round the edge, then moisten the strip and place the lid on top, sealing the edges together well. Roll out the trimmings and use to decorate the top. Brush with the egg and bake in a preheated oven at 375 degrees F. for 20 minutes, then reduce the heat to 350 degrees F. and continue to cook for a further 45 minutes until cooked through and golden brown.

FUDGE CROSTATA

1 15-ounce package refrigerated piecrusts (2 crusts)
1 cup package semisweet chocolate pieces (6 ounces)
1/2 cup butter (no substitutes)
2/3 cup granulated sugar
1 cup ground almonds
1 egg
1 egg yolk
1 egg white Coarse sugar (optional)
Sweetened whipped cream (optional)
Fresh raspberries (optional)

Preheat oven to 425 degrees F. Place one of the prepared piecrust circles in a 10-inch tart pan with a removable bottom or in a 9-inch pie plate; press piecrust circle onto bottom and up sides of pan. Trim edges if necessary.

For filling, melt chocolate pieces and 2 tablespoons of the butter in a heavy small saucepan over low heat, stirring constantly until smooth. Remove from heat; set aside. Beat remaining butter and the 2/3 cup granulated sugar in a medium mixing bowl with an electric mixer on medium to high speed until combined. Add the ground almonds, the whole egg, egg yolk, and melted chocolate mixture; mix well. Spread the chocolate mixture evenly over bottom of pastry-lined pan.

For lattice top, cut the second prepared piecrust circle into 1/2-inch-wide strips using a fluted pastry wheel or knife. Carefully arrange pastry strips in a lattice design over chocolate mixture. Trim pastry strips even with the edge. Beat egg white in a small bowl until foamy; gently brush over lattice. If desired, sprinkle
with coarse sugar.

Bake in the preheated oven for 10 minutes; reduce oven temperature to 350 degrees F. Bake for 30 to 35 minutes more or until crust is golden. (To prevent over-browning, cover edge of crust with foil after 15 to 20 minutes of baking if necessary.) Cool completely on a wire rack. If using the tart pan, carefully remove sides.

To serve, cut into wedges. If desired, serve with Sweetened Whipped Cream and fresh raspberries. Makes 12 servings.

Sweetened Whipped Cream: Combine 1 cup whipping cream, 2 tablespoons
granulated sugar, and 1/2 teaspoon vanilla in a chilled small mixing bowl. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form.

Tip: Look for coarse sugar at specialty food stores or request some from the bakery at your local supermarket.

Nutritional facts per serving calories: 350 , total fat: 20g , saturated fat: 8g , sodium: 288mg , carbohydrate: 34g , fiber: 4g , protein: 7g , vitamin A: 7% , vitamin C: 0% , calcium: 3% , iron: 8%

HONEY-ROASTED PEARS

8 large ripe pears, such as Bosc, Anjou or Bartlett
2 cups unsweetened pear juice (see Note)
1/2 cup mild honey
1/4 cup balsamic vinegar (optional)
1/2 teaspoon ground ginger (optional)
1 teaspoon ground cinnamon (optional)
1/2 cup butter

Preheat oven to 400 degrees. Lightly butter a 10-by-15-inch ceramic or glass baking dish or two 9-inch Pyrex pie pans.

Cut each pear lengthwise into quarters and remove core. Place pears skin side up in prepared baking dish or pan. In a medium bowl, combine pear juice and honey. Stir in vinegar, ginger and/or cinnamon, if using. Mix well and pour evenly over pears. Dot with butter.

Cover with aluminum foil and bake 30 minutes; then uncover and bake for 5-10 minutes longer or until pears are tender. Transfer pears to a platter and pour sauce into a small saucepan. Cook on high for about 10 minutes until reduced by half and somewhat caramelized. Drizzle syrupy sauce on pears. Serve warm or at room temperature. Note: You can substitute pear nectar. Serves 8

ISHMAEL'S MOTHER'S DAY CHICKEN

2 large onions, grated
6 large cloves garlic, grated
1 (3-ounce) bottle Pickapeppa Sauce
Salt and ground white pepper
3 pounds chicken parts, skinned and rinsed with vinegar
1 tablespoon butter or margarine
1/2 cup white wine

Mix together the onion, garlic, Pickapeppa and salt and pepper to taste. With your hands, rub the mixture all over the chicken pieces.

Melt the butter in a large Dutch oven over medium high. Working in batches if necessary, brown the chicken. Add wine and 1 cup hot water. Cover pot and simmer over medium heat until chicken is tender, about 45 minutes. Makes 8 servings.

Note: Pickapeppa, a Jamaican hot sauce, is available at South Florida
supermarkets.

Per serving: 136 calories (27 percent from fat), 4.2 g fat (1.6 g saturated, 1.2 g monounsaturated), 61.3 cholesterol, 18 g protein, 3.5 g carbohydrates, 0.5 g fiber, 542 mg sodium.

JUMBLE COOKIES

1 1/2 cups oil
1 cup shortening
2 cups sugar
2 cups brown sugar
2 tsp vanilla
5 eggs
3 cups flour
2 tsp salt
2 tsp baking soda
6 cup quick oatmeal
2 cups chocolate chips
2 cups chopped nuts of your choosing

Instead of chocolate chips, you could use peanut butter chips, dates, raisins, choc. mint chips, M&M's. What ever you would like. Mix well the oil and shortening. Add the sugars, vanilla and eggs. Mix that up well and add the dry ingredients slowly while mixing. You will have to add the chocolate chips and nuts in by hand. Unless you have a big strong mixer. Sometimes you even have to mix in the oatmeal by hand. 350 degree oven bake for 10 minutes. They can be frozen and they keep for quite a few months.

JUMBO FRUITED OATMEAL COOKIES

3/4 cup butter -- softened
3 eggs
3/4 cup apple juice, frozen concentrate
1 1/2 teaspoons vanilla
1 1/2 cups flour
1 1/2 cups oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon -- ground
1/2 teaspoon allspice -- ground
6 ounces dried fruit -- mixed
1/2 cup nuts -- chopped

Chop fruit. Preheat oven to 350. Beat butter in large bowl until creamy. Blend in eggs, apple juice concentrate, and vanilla. Add flour, oats, baking soda, salt, cinnamon, and allspice; mix well. Stir in dried fruit and nuts. Drop scant 1/4 cupfuls of dough, 3" apart, onto lightly greased cookie sheets; flatten slightly. Bake 12-14 minutes, until edges are lightly browned. Cool 1 minute on cookie sheets, then transfer to wire racks to cool completely. Store in tightly covered container.

LAMB DOPIAZA

2 lb onions
5 cloves garlic
2 inch piece fresh ginger, grated.
2 red chilies
1 teaspoon paprika
4 tablespoons chopped fresh coriander leaves
2 tablespoons ground coriander
2 teaspoons black cumin seeds
4 tablespoons yogurt
4 tablespoons ghee or cooking oil
2 lb diced lamb
6 cardamom pods, lightly crushed
1 teaspoon garam masala

Slice half the onions and set aside; roughly chop the remaining onions. Place the chopped onion, garlic, ginger, chili, paprika, fresh and ground coriander, cumin seeds and yogurt in a food processor and process until a smooth paste is formed.

Heat the ghee in a large pan; add the sliced onion and cook over medium heat for 10 minutes or until golden brown. Remove the onion from the pan using a slotted spoon and drain on paper towels. Add the lamb to the pan in batches and cook over high heat until browned. Remove from the pan and cover loosely with foil. Add the onion paste to the pan; cook for 5 minutes, or until the ghee starts to separate from the onion.

Reduce the heat to low, return the meat to the pan with the cardamom, cover and cook for 1 hour or until the meat is tender. Add the fried onion and sprinkle the garam masala over the lamb. Cover and continue cooking for 15 minutes.
Serve with white steamed rice and naan bread.

LEMON-HERB TURKEY BREAST

1 turkey breast (4-6 pounds)
2 Sprigs each fresh herbs (sage, rosemary, oregano, thyme, or basil)
OR 1/4 tsp. each dried herbs
4 to 6 Sprigs fresh parsley
1 Lemon
Cornstarch

Loosen skin on both sides of turkey breast, being careful not to tear. Leave skin connected at breast bone. Divide sprigs of herbs and parsley into two equal-size bundles. Stuff each herb/parsley bundle under loosened skin half.

With fork, deeply pierce lemon several times and place in breast cavity. In 11-X 9-X 1-inch roasting pan place breast bone-side-up on meat rack. Bake at 325 degrees F. until breast meat reaches 170-175 degrees F. on meat thermometer. Allow to stand 10 minutes before carving.

In a large measuring cup, drain liquid from pan. Set aside to allow fat to rise to top. Skim off fat and discard. Add squeezed juice from cooked lemon to defatted pan juices. For every cup, dissolve 1 tablespoon cornstarch in 1/4 cup cold water. Stir into juices; bring to boil and cook one minute or until thickened.

To serve, spoon gravy over sliced turkey. Yield: 12 servings.

LENTIL AND SUN-DRIED TOMATO SPREAD
Makes about 2 1/4 cups; serving size 2 tablespoons

2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided use
2 teaspoons chopped garlic
1 onion, chopped
2/3 cup sun-dried tomatoes (not oil packed), julienned
1/4 cup water
1/2 cup basil
1 1/2 cup cooked French green lentils
1/2 cup reserved lentil cooking liquid
Kosher salt to taste
Pinch crushed red chilies

Heat 2 tablespoons olive oil in medium saucepan. Sauté garlic in oil until garlic just begins to turn color. Add chopped onion. Sauté onion, stirring often, until soft and medium brown. Stir in sun-dried tomatoes and water. Simmer on low heat 10 minutes. Add basil and 1 teaspoon olive oil. Lightly puree in a blender, or with hand-held blender. Return to saucepan, if necessary. Stir in cooked lentils and
reserved cooking liquid. Simmer slowly until lentils just begin to break up, about 10 minutes. Season generously with salt and add a pinch of crushed red chilies.

LINGUICA HOMEMADE
2 1/2 pounds pork butt, cut into 1/2-inch pieces
1 tablespoon minced garlic
1 tablespoon salt
2 tablespoons paprika
1 teaspoon freshly ground white pepper
1 teaspoon dried oregano or marjoram
3/4 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 tablespoon red wine or apple cider vinegar
1 teaspoon vegetable oil

Combine the pork, garlic, salt, paprika, white pepper, oregano, sugar, black pepper and red pepper in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight. Add the vinegar to the meat and stir well to combine.

To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.

Form the meat into patties.

Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.

MANGO AND GREEN TOMATO SALSA

1 mango
2 jalapenos
1 green tomato
1 oz. red onion
1 oz. rice vinegar
1/8 teaspoon crushed coriander
dash of ground nutmeg
salt and pepper to taste
1 Tablespoon peach or apricot preserves

Cut the mango, tomato and onion in a small dice of similar size. Use the juice of the mango also, but don’t worry if a lot of it gets away form you while trying to cut it up.

Warm all of the above gently for 10 minutes, salt and pepper to your taste and serve warm or cold. If it’s not spicy enough for you add a couple dashes of cayenne pepper or use habanera peppers next time.

MARINARA SAUCE

3 (28-ounce) cans plum tomatoes
1/4 cup extra-virgin olive oil
1/4 cup peeled garlic, crushed
1/2 tablespoon crushed red pepper
2 teaspoons sugar
1/2 cup white wine
10 turns of the pepper mill
Pinch of salt
1 cup fresh basil, roughly chopped

Crush the tomatoes by hand and set aside. In a brazier pan, heat olive oil. Add garlic and sauté until golden brown. Add the crushed tomatoes, crushed red pepper and the sugar. Simmer for 20 minutes, stirring occasionally. ,Add the white wine, pepper and salt and continue to simmer for another 20 minutes, stirring occasionally. Add the basil, stir briefly and remove from heat. You may have to adjust the seasoning with more salt and pepper.

This sauce should be somewhat thick, but you may have to thicken tighten it slightly with a slurry of white wine and cornstarch. (Dissolve a teaspoon of cornstarch in several tablespoons of wine, until you have a mixture that's not too thick. Then, add ONLY as much as you need to the sauce to make it the desired thickness.) If necessary, simmer the sauce another 5 to 10 minutes after adding.

MEXICAN MINESTRONE CROCK POT

2 cups Red Potatoes -- diced
2 cups Green Beans, frozen -- cut
30 ounces Black Beans, canned -- rinsed
29 ounces Stewed Tomatoes -- Mexican Style
28 ounces Vegetable Broth
15 1/4 ounces Corn, canned -- rinsed
15 ounces Garbanzo Beans, canned -- rinsed
1 cup Salsa

In a 5- to 6-quart slow cooker (crock pot) combine potatoes and frozen green
beans. Add black beans, undrained tomatoes, broth, corn, garbanzo beans,
and salsa. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours. Serve with warmed tortillas or tortilla chips.

MINESTRONE

3 14-ounce cans beef broth
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can garbanzo beans, rinsed and drained
1 14-1/2-ounce can low-sodium stewed tomatoes
1 11-1/2-ounce can vegetable juice
1 6-ouncecan low-sodium tomato paste
2 teaspoons sugar
1 teaspoon dried Italian seasoning, crushed
1-1/2 cups loose-pack frozen mixed vegetables (such as an Italian blend)
2 cups fresh spinach leaves, cut into strips
2 cups cooked pasta (1 cup uncooked), such as small shells or mostaccioli
Finely shredded Parmesan cheese (optional)

In a large kettle combine broth, beans, stewed tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling. Add mixed vegetables. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Add spinach and cooked pasta; heat through. To serve, ladle into bowls. If desired, sprinkle with Parmesan cheese. Makes 8 main-dish servings.

MONSTER COOKIES

2 lbs (4 cups) brown sugar
4 cups white sugar
12 eggs
2 Tbsp Karo white syrup (brown works fine too)
1 lb margarine or butter
3 lbs (5 1/2 cups) peanut butter
8 tsp soda
1 Tbsp vanilla
18 cups oatmeal (you can substitute 1 or so cups of wheat germ)

Mix and match the following ingredient (or use them all)
1 lb M & M's
1 lb chocolate chips
raisins
dates
nuts
coconut
other chips (white, toffee, butterscotch)
sunflower seeds, etc

Mix together first 8 ingredients (everything down to the oatmeal) Then add
chips, nuts, etc. and mix well. Then fold in oatmeal (use your hands to mix
well) - You'll need a humongous bowl or two! Place 1 Tbsp (or use an ice cream
scoop) on ungreased cookie sheet. Bake at 350 F for 10-15 minutes. Done when medium brown on top.

This is a BIG recipe. Can make up to 14 1/2 dozen, depending upon how big
you make the cookies.

PECAN CRUSTED CHICKEN
From Emeril

1 cup pecan pieces
1/2 cup bread crumbs
1 tablespoon plus 2 teaspoons Essence, recipe follows
2 large eggs
1/4 cup olive oil
2 pounds boneless, skinless chicken breasts, cut lengthwise into strips
Chopped parsley, garnish
Honey Mustard Dipping Sauce, recipe follows

Preheat the oven to 375 degrees F. Lightly grease a large baking sheet. In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.

In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.

Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.

*Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Honey Mustard Dipping Sauce:
1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons Creole mustard or other hot whole-grain mustard
Pinch salt
Pinch cayenne, or to taste

In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.) Yield: approximately 3/4 cup


PECAN CRUSTED CHICKEN II

Vegetable oil, for frying
1 1/3 to 2 pounds chicken tenders
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten with a splash of milk or water
1 cup plain bread crumbs
1 cup pecans, processed in food processor to finely chop
1/2 teaspoon nutmeg, freshly grated or ground
1 orange, zested

Dressing:
1/4 cup maple syrup
1/4 cup tangy barbecue sauce
1 navel orange, juiced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 hearts romaine lettuce, chopped
6 radishes, thinly sliced
6 scallions, trimmed and chopped on an angle

Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.

Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil
and season with salt and pepper.

Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.

Beverage suggestion: serve cran-raspberry apple juice over ice and top with
a splash of soda water.

PECAN CRUSTED CHICKEN III
WITH MAPLE PECAN SAUCE

4 (1 1/4 to 1 1/2 lb) skinless, boneless chicken breasts
3/4 cup buttermilk
1 egg
1 2/3 cup pecans, finely chopped
1/3 cup fine cracker crumbs
1/2 tsp salt
2 tbsp butter, melted

Maple Pecan Sauce
1/3 cup brown sugar
1/3 cup maple syrup
1/3 cup water
1 tbsp cornstarch
1 tbsp lemon juice
tbsp orange rind
1/3 cup pecan pieces, toasted*

*To toast pecan pieces, bake in 375°F (190°C) oven for 4 to 5 minutes.

Quick and easy to prepare, this makes a delicious dinner for family and friends when served with mashed sweet potatoes and green beans. Chicken: In a shallow bowl, mix together buttermilk and egg. Place chicken breasts in butter-milk mixture. In a second mixing bowl, combine pecans, cracker crumbs and salt.

Turn chicken breasts in buttermilk, then coat with pecan mixture. Place chicken breasts in a greased shallow baking dish and drizzle with melted butter. Bake in 375°F (190°C) oven for 45 to 50 minutes or until chicken is no longer pink inside. Serve with Maple Pecan Sauce. Maple Pecan Sauce: In a small saucepan, mix sugar, maple syrup, water and cornstarch; bring to a boil, stirring until sugar is dissolved. Remove from heat and add lemon juice and orange rind; stir. Just
before serving, bring sauce to a boil; remove from heat and stir in toasted pecans. Makes 1 cup - 4 servings.

PECAN CRUSTED CHICKEN IV

6 boneless, skinless chicken breasts, pounded thin
4 cups ice water and ice
4 tsp salt
3/4 cup ground pecans
2 whole eggs
2 Tbsp milk
2 Tbsp honey
1/2 tsp salt
1/2 tsp black pepper, course ground fresh

Marinate the chicken breasts in iced salt water for 1/2 hour. Beat milk with honey, then add beaten eggs, salt and fresh ground pepper. Put egg wash in one shallow bowl, and pecan meal in another. Dip each chicken breast in the egg wash, then into the pecan meal and pat the meal into the breast to form a crust. Place the breasts in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375, or until the breasts are done through.

PUMPKIN PUREE

Cut the top open like you do when making a Jack-o-Lantern. Clean out the seeds and fibers. Replace the lid. Put on a rack in a roasting pan with some water in it (below pumpkin level). Cover roast pan. Bake in oven at 250 deg. F. until the
pumpkin is soft. Remove from oven and when cooled, scoop out the pumpkin
meat and run through blender/food processor to puree it. Freeze in quantities to suit your recipe(s). Depending on the size of your roast pan you may be able to "steam" more than one at a time. The length of time in the oven varies on the size and variety of pumpkin.

PUMPKIN PUREE II

Select a ripe and firm medium pumpkin. Larger pumpkins can be used, but they
begin to take on a grainy texture the larger they get.

Cut open the pumpkin and remove the seeds and fibrous strings. Cut the pumpkin into four to eight pieces. Line a large baking pan aluminum foil. This will minimize the cleanup task. Place the pumpkin pieces onto the baking pan. Bake in the oven at 375 degrees for one to 1-1/2 hours, or until pulp is soft. Remove the pulp from the rind with a spoon and discard the rind. Blend the pulp until smooth using a blender, food processor or mixer. To create a really thick puree, put the pulp into a cheesecloth and squeeze out excess water. Make and use fresh puree whenever possible for the best taste and freshness. Leftover puree can be frozen for a short period of time.

***Home canning of pumpkin puree is not recommended by the USDA.

PUMPKIN PUREE III

Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a pan lined with foil and lightly oiled. Bake at 325 F (165 C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash or puree in small batches in a blender.

ROCKFISH WITH SEAFOOD STUFFING

1 large (20 - 25 inch) whole rockfish, cleaned but with head still on or 3 to 4 large
rockfish fillets
Salt and pepper to taste
5 Tbsp. butter
1/2 cup minced onion
1 clove garlic, chopped
1/2 pound scallops
1/2 cup dry white wine
1/4 cup lemon juice
1 pound back fin crabmeat (or imitation crab)
1 pound shrimp, steamed, peeled and cut into small pieces
2 Tbsp. fresh parsley
1 Tbsp. Old Bay seasoning
1 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese

If using whole rockfish, wash inside of fish and place it in a large baking dish. If using fillets, cut each fillet down the middle but not all the way through. Cut into the fillet on both sides of the initial cut down the middle to form a pocket. Season the fish with salt and pepper. Melt 4 Tbsp. of butter in a pan and sauté onion for a few minutes. Add garlic and sauté for about one minute more. Remove onion and garlic from pan and put into a large bowl. Add the remaining 1 Tbsp. of butter to the pan and brown the scallops on both sides. Remove scallops from pan, cut into small pieces and add to the bowl with the onion and garlic. Add white wine, lemon juice, crabmeat, shrimp, parsley and Old Bay seasoning and mix well. Add just enough bread crumbs for the stuffing to hold together. You may not need the entire cup. Stuff whole rockfish or fillets with stuffing. Any extra stuffing can be packed around the rockfish in the baking dish. Sprinkle with grated Parmesan cheese and bake in 350 degree pre-heated oven for 45 minutes to one hour or until fish flakes with a fork. The fillets will probably cook faster than the whole fish. If you cannot find rockfish, use any other large fish with firm white flesh.

RUSSIAN FISH SOUP WITH LIME AND DILL
(Ukha)

For the stock:
8 cups water
2 - 3 lbs fish trimmings (heads, tails, and bones of any white-fleshed fish)
2 onions, sliced
3 sprigs parsley
1 bay (laurel) leaf
6 whole black peppercorns
Salt to taste

For the soup:
1 lb fish fillets: sea bass, striped bass, or any other white-fleshed fish
1 lime, thinly sliced
1 Tbsp finely chopped fresh dill
Combine the ingredients for the stock in a large pot and bring to a boil over high heat. Reduce the heat to low and simmer covered for 30 minutes. Strain the stock through a fine sieve or cheesecloth, pressing on the trimmings and vegetables to extract as much liquid as possible before discarding them. Return the stock to the pot and bring to a boil over high heat. Add the fish fillets and reduce the heat to low. Simmer just until the fish turns opaque and firm to the
touch, 3 to 4 minutes. Serve garnished with lime slices and chopped dill.
Serves 4 to 6.

SALMON OVER CELLOPHANE NOODLES

4 salmon fillets or chicken if you prefer (or omit and just fix the noodles)
1 package mung bean threads (vermicelli or capellini sized)
6 cloves fresh garlic, minced
1 teaspoon finely grated ginger
1 smallish zucchini, cut in matchsticks (not needed if you’re just doing noodles)
1 yellow summer squash, cut in matchsticks (ditto)
2 oz. Pine nuts
Dash of cayenne pepper
Cooking oil like canola

Soak the mung bean threads in cold water, set aside. Place pine nuts in a sauté or frying pan on med-high heat. Toss pan to keep them moving and brown them on several sides.

Remove nuts from pan and turn the heat to low.

Place garlic and ginger along with 2 Tablespoons of oil and let sweat 10 minutes.

Drain mung bean threads and cut up in several places to more of a manageable length. (I’ve never straightened one out to see how long it is, but any food longer than I am is too scary).

Let threads drain.

Preheat broiler. Rub salmon with oil, salt & pepper. Broil skin side down until they are cooked most of the way through. Turn off and keep warm.

Turn the heat up on your ginger and garlic, add the 2 squashes and stir-fry for 2 minutes. Add pine nuts back in and most of your bean threads.

Reserve a small handful for the salad. Toss everything together, if it starts to stick, add more oil.

Salt and pepper to taste and it’s done. I put the threads in the center of the plate and top it with a salmon fillet. If you like raw green onion, that’s nice to have sprinkled on top.

SEAFOOD SHORTCAKE

4 tablespoons margarine
1/2 cup green onion, chopped
4 tablespoons plain flour
2 cups milk
1 cup cheddar cheese grated
2 pounds flaked, cod or haddock (may substitute shrimp or crab)
1/8 teaspoon cayenne, optional
Salt and Pepper to taste
1 can prepared biscuits

Melt margarine in a 2-quart saucepan. Add onion and cook until tender; blend in flour. Add milk and cook over medium heat until mixture is this and smooth; stir constantly. Add seafood, cheese, and seasonings. Cook until cheese is melted.

SOUL CAKES
“One for Peter, one for Paul, three for Him who saved us all".

1 ½ sticks butter, softened
¾ cup super-fine (caster) sugar
3 egg yolks
3 1/3 cup flour
¼ tsp salt
1 tsp ground mixed spice (such as pumpkin pie spice) or allspice
¼ lb currants
Milk – small amount, warmed
Set the oven to 350 F.

Cream the butter and sugar together in a bowl until fluffy, then beat in the egg yolks. Sift together the flour, salt and spice and fold into the egg mixture with the currants, adding sufficient milk to form a soft dough.

Divide into pieces and form into flat cakes, marking each with a cross. Place on a greased baking sheet and bake for 10-15 minutes or until golden.

If desired a few threads of saffron can be soaked in the warm milk, straining it before use.

SPECIAL RICE

1 cup long-grain rice
1 tablespoon cooking oil
1 cup chopped tomato (1 large)
1/2 cup chopped onion (1 medium)
1/2 teaspoon chili powder
2 cloves garlic, minced
2-1/2 cups chicken broth
3 tablespoons snipped fresh cilantro or parsley
1-1/2 cups shredded and cooked chicken, beef, or pork
1/2 cup frozen peas, thawed

In a large skillet cook and stir the long-grain rice constantly in hot oil over medium-high heat for 2 to 3 minutes or until rice is lightly browned. Stir in tomato, onion, chili powder, and garlic. Cook and stir for 1 minute more.

Carefully stir in chicken broth and cilantro or parsley. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes or until rice is tender and liquid is absorbed.

Stir in shredded chicken, beef, or pork and peas. Cover and let stand 5 minutes. Makes 6 cups (8 side-dish or 4 main-dish servings).

Nutritional facts per serving calories: 194 , total fat: 6g , saturated fat: 1g , cholesterol: 22mg , sodium: 278mg , carbohydrate: 23g , fiber: 1g , protein: 12g

TARTE TATIN

12 large Golden Delicious apples, peeled, sliced vertically into eighths, cored
8 cups granulated sugar
2 cups water
3 Tbsp. unsalted butter, softened
1 large sheet of prepared puff pastry
1 egg
1 Tbsp. water
1 Tbsp. cream or milk

Cut puff pastry into one dozen 5-inch rounds and prick with a fork. In a small bowl, whisk together egg, water and cream/milk. Lightly brush egg wash over surface of each pastry round. Refrigerate.

In a large pot, stir together sugar and water. Bring to a boil; continue boiling until mixture is a dark amber color. Reduce heat to medium and immediately stir in butter (be careful of splattering). Add all prepared apples and continue cooking and stirring apples until they are cooked through and soft. With a slotted spoon, carefully remove apples onto a pan and allow to cool.

When apple slices are cool, arrange them vertically in one dozen 4-ounce aluminum molds, lightly packing apples so there is no space remaining in molds. Lightly press a round of prepared puff pastry (egg washed side up) on top of apples. Place on a baking sheet and bake in preheated 400 degree oven until pastry is golden brown.

Invert each tatin onto serving plate while still warm and spoon some of the reserved apple poaching liquid onto the tatin and plate. Serve warm with vanilla ice cream or slightly sweetened whipped cream.
Deborah Yee-Henen, pastry chef Hurley's Restaurant & Bar, San Francisco, CA

TERIYAKI POTATOES

1-1/2 lbs tiny new potatoes (about 15 to 18) or medium red potatoes (about 5)
1 or 2 tablespoons teriyaki sauce
1/4 teaspoon garlic salt
1/4 teaspoon dried Italian seasoning , crushed
Dash ground black pepper
Dash ground red pepper
Fresh snipped Rosemary (optional)
Dairy sour cream (optional)
1 tablespoon margarine or butter, cut-up

Wash potatoes; scrub thoroughly with a vegetable brush. Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces.

Place potatoes in a 1-1/2-quart microwave-safe casserole. Add margarine or butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper, and red pepper. Toss to combine. Cover; micro-cook on 100% power (high) for 11 to 15 minutes or until potatoes are tender, stirring twice during cooking. Stir before serving.

Garnish with snipped rosemary and serve with sour cream, if desired. Serves 5

Nutritional facts per serving calories: 155 , total fat: 2g , saturated fat: 0g , cholesterol: 0mg , sodium: 277mg , carbohydrate: 31g , fiber: 1g , protein: 3g , vitamin A: 2% , vitamin C: 29% , calcium: 1% , iron: 15%

WONTON SOUP

The Wrappers

3 cups all-purpose flour
1/2 tsp. salt
2/3 cup hot water

Sift salt and flour together twice. Mix vigorously with large cooking chopsticks (or a fork, or a food processor) while slowly adding the hot water, until a stiff but malleable dough forms. Wrap the ball of dough in a wet linen towel and set aside.
Make the filling.

Chinese Wonton Filling

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!!!

Roll the wet wrapper dough into a log and slice into thin circles.
Roll them out into flat circles. Place a bit of the filling on
each circle and moisten the edges with water. Press the edges
together and fold into either half moons.

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
wonton shape and press. Set on a tray while making the rest.
Boil, fry or put in soup. These freeze well, too.

Korean Mandu (Wonton) Filling

6 oz. beef, coarsely chopped and browned
3 oz pork, coarsely chopped and browned
3 oz. tofu, chopped
3 ozbean sprouts
6 oz. kimchi (fermented Chinese cabbage with hot peppers)
4 dried Chinese black mushrooms, soaked in hot water and chopped
6 scallions (green or spring onions), green and white parts, chopped
2 eggs, beaten
1 tsp. salt
1 Tbsp. soy sauce
6 large cloves garlic, minced
2 Tbsp ground toasted sesame seeds
2 Tbsp dark toasted sesame oil (not the pale kind)
Freshly ground black pepper to taste

Grind together the browned meats and the tofu. Chop bean sprouts, kimchi, mushrooms and scallions; squeeze dry in a clean linen towel. Mix vegetables and remaining ingredients with meat mixture to form a paste. Steam or cook in a pot of soup.

Make the soup:

1 lb. fresh pork bones with a little meat attached
2 inches fresh gingerroot, chopped (no need to peel)
2 cloves garlic
6 scallions (green or spring onions), white and green parts, chopped
2 quarts water

Combine ingredients in a soup pot and simmer, covered, 2 hours.
Strain and refrigerate until ready to use.

Finish the soup:

When ready to prepare soup, put the broth in a large soup pot and heat to just under a boil. Add wontons (mandu) and cook until the wontons float. Cut into one to double check for doneness.

Serve garnished with freshly chopped scallions (green or spring onions), white and green parts, and fresh chopped cilantro (coriander leaves, Chinese parsley).
Serves 6.

ZUCCHINI RELISH

10 cups coarsely chopped zucchini
3 green peppers
2 red peppers
3 large onions
1 cup chopped celery
5 tablespoons salt
2 1/2 cups white vinegar
4 cups sugar
1 teaspoon nutmeg
1 tablespoon mustard seeds
1 teaspoon turmeric
1 tablespoon celery seeds
1/2 teaspoon pepper
2 tablespoon cornstarch

Grind together the zucchini, green and red peppers, onions and celery. Sprinkle with the salt; mix well. Let stand overnight. Drain the vegetables. Rinse thoroughly with cold water and drain again. Place in a large pot; stir in the vinegar, sugar, nutmeg, mustard seeds, turmeric, celery seeds, pepper and cornstarch. Bring to a boil. Reduce the heat to simmer for 20 minutes. Ladle
into hot sterilized jars, seal. Process in water bath for 5 minutes. Makes 6 pints.





 

 

 

 

 

 

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