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

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).



1 (18 oz) roll refrigerated sugar cookies
1/2 tsp. cinnamon
1 tsp. almond extract
1 egg white
1 tablespoon water
1 cup slice almonds
1/4 cup sugar

Heat oven to 350. Grease 15 x 10 baking pan with sides. Break up cookie dough into a large bowl. Add cinnamon and almond extract; mix well. With floured fingers, press dough mixture evenly in bottom of greased pan. In a small bowl, beat egg white and water until frothy. Brush over dough. Sprinkle evenly with almonds and sugar.

Bake for 17 to 22 minutes or until edges are lightly brown. Cool 30 minutes or until completely cooled. Cut into small bars.


2 (3 ounce each) pork chops , boneless
1/4 to 1/2 teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
nonstick olive oil spray
2/3 cup unsweetened apple juice
1/2 small apple, peeled and sliced
2 tablespoons sliced green onions
2 tablespoons dried cherries
1 tablespoon water
1 teaspoon cornstarch

Trim the fat from pork chops. stir together thyme, salt and pepper. Rub on both sides of pork chops. Spray skillet with cooking spray. Add pork chops, and cook over medium heat3 to 5 minutes or until barely pink in the center, turning once. Remove chops from the skillet; keep warm.

Add apple juice ,apple slices. green onions and cherries to skillet. Simmer uncovered 2 to 3 minutes or until apples and onions are tender. Stir together water and cornstarch and stir into mixture in the skillet. Cook and stir until boiling. Spoon over pork chops. Makes 2 serving


1 1/2 cups cake flour (not self-rising)
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 1/4 cups unsalted butter -- room temp
2 tablespoons unsalted butter -- room temp
1/4 cup granulated sugar
2 teaspoons lemon zest
4 teaspoons pure vanilla extract
3 large eggs -- room temp
1 large egg yolk
1/4 cup maple syrup
1/4 cup white wine
1/4 cup light-brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
10 Granny Smith apples
1/2 cup golden raisins
1/4 cup toasted pecans -- chopped

In medium bowl, sift together the flours, salt, and baking powder; set aside. In bowl of electric mixer fitted with paddle attachment, combine 1-1/4 cups butter, 1/2 cup granulated sugar, lemon zest, and 2 teaspoons vanilla on medium speed until fluffy, about 3 minutes, scraping down sides of bowl. Add 2 eggs and egg yolk, one at a time; beat well after each addition. On low speed, gradually add the flour mixture.

Turn the dough out onto a piece of plastic wrap. Using a spatula, flatten and shape dough into a 1-1/2-inch-thick circle. Cover with plastic wrap, and chill in the refrigerator for at least 3 hours; chilling overnight works best.

Heat oven to 375 degrees. Peel and core apples; slice into 1/4-inch thick slices.

In a large saucepan over medium heat, combine the maple syrup, white wine, light-brown sugar, remaining 1/4 cup granulated sugar, remaining 2 teaspoons vanilla, remaining 2 tablespoons butter, cinnamon, nutmeg, and apples. Cook over medium-high heat, uncovered, until the apples soften, 20 to 30 minutes. Remove from heat; stir in the raisins and pecans. Pour into a 10-inch pie pan. Set aside.

In a small bowl, whisk together the remaining egg with 1 tablespoon water. Lightly flour two sheets of plastic wrap. Place dough on top of one sheet; cover the dough with the second. Roll out dough between two sheets into a 14-inch circle, slightly less than 1/4 inch thick. Brush edges of pie pan with egg mixture, and lay dough over filling. Using a sharp knife, trim any excess dough from rim of the pan. With your fingers, press dough around rim, sealing the edges. Cut several small slits in the top of the dough, and brush with the remaining egg wash. Bake until golden, 20 to 25 minutes. Serves 8 to 10.


1 1/2 cups sifted flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup milk
1/4 cup softened butter
1 egg, unbeaten
1 cup diced and pared apples (Granny Smith apples are good in this one)

1/2 cup sour cream,
I egg, slightly beaten
1/4 cup sugar
1/2 cup chopped walnuts

Sift together dry ingredients. Add milk, butter, and egg. Beat until smooth. Stir in apples. Turn into a greased 9 inch square pan.

Prepare topping by blending sour cream with egg; spoon over batter. Sprinkle sugar and nuts on top. Bake at 375 F for 30 minutes.

(Callaloo) Bajan is the adjective used to describe people and things from Barbados. Hundreds of different versions of callaloo exist around the Caribbean, and here is one of the favorites of the Bajan people.

2 Tbsp butter
1 onion, finely chopped
2-4 cloves garlic, finely chopped
1/2 lb callaloo greens (dasheen, taro leaves), or spinach or Swiss chard leaves,
washed, trimmed, and coarsely chopped
3 cups chicken stock
1/2 cup canned coconut milk
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
1/2 lb fresh, canned, or frozen crab meat, picked over

Heat the butter in a large pot over moderate heat and sauté the onion and garlic until they are tender but not brown, about 10 minutes. Add the greens and stir until they are limp. Add the stock, coconut milk, salt, pepper, and optional hot sauce and bring to a boil. Reduce the heat to low and simmer covered until the greens are tender, about 10 minutes. Add the crab and simmer for 2 minutes. Serves 4 to 6.


For the fish:
4 red snapper fillets
1/2 cup orange juice
1/2 teaspoon minced ginger

Mix orange juice and ginger, marinate fish for 1 hour. Bake uncovered at 350 F for about 20 minutes or until the fish flakes easily when probed.

For the sauce:
3/4 cup orange juice
1 Tbsp cornstarch corn-starch (corn-flour)
1 tablespoon grated orange peel
12 thin slices of orange
1/2 tsp. minced fresh gingerroot

Combine juice and cornstarch in a small saucepan. Bring to a boil, reduce heat until mixture has thickened, stirring constantly. Remove from heat. Add the orange slices and ginger. Pour over fish and serve hot. Serves 4-6.

Recipe Adapted from Emeril's Creole Christmas Cookbook by Emeril Lagasse

For custard filling:
5 large egg yolks
1/4 cup cornstarch
3 to 3 1/2 cups heavy cream
2 cups sugar
1 vanilla bean, split and scraped

For pie crust:
3 cups graham cracker crumbs
1/2 cup sugar
1/2 ripe banana, mashed
1/4 pound (1 stick) unsalted butter, melted
3 pounds bananas, cut crosswise into 1/2 inch slices

For drizzled toppings:
3/4 cup caramel sauce, recipe follows
1 cup chocolate sauce, recipe follows

For whipped cream topping:
2 cups heavy cream whipped to stiff peaks
1/2 teaspoon pure vanilla extract
2 teaspoons granulated sugar

Shaved chocolate
Powdered sugar

Preheat oven to 350 degrees.

To prepare custard filling, in a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside.

Combine the remaining 2 cups cream, the sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes.

Be forewarned: this mixture must break and look curdled otherwise it will not set up properly and it will be runny. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.

To prepare pie crust, in a mixing bowl, combine the graham cracker crumbs, sugar and mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes. Remove the pan from the oven and cool, for about 10 minutes.

To assemble, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. Cover with plastic wrap and chill for at least 4 hours. Cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with powdered sugar.

Caramel Drizzle Sauce
1 cup granulated sugar
1/4 cup water
1 cup heavy cream

In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before drizzling it over the pie. Yield: 3/4 cup

Chocolate Sauce
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract

Combine the half-and-half and butter in a small, heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.

The sauce can be kept refrigerated for several days, but must be returned to room temperature before serving. Yield: about 1 1/2 cups


2 teaspoons extra virgin olive oil
1/2 cup onion, finely chopped
28-ounce can Italian plum tomatoes, drained
Sea salt and freshly ground black pepper, to taste

In a heavy saucepan, heat oil on medium. Add onions and sauté until soft and translucent. Add drained tomatoes, breaking them up with the back of a wooden spoon. Bring to a boil. Reduce heat and gently simmer for 30 minutes. Pass sauce through a food mill. Season to taste with salt and pepper. serves 4


This is a great base for soup, as well as an essential ingredient for impromptu risottos and stews. Basic Vegetable Stock is perfect for adding low fat richness to a stir-fry. And with a pressure cooker, it can be made in no time.

6 kale leaves
2 leeks, white and pale green parts only, sliced in thin rounds
2 onions, cut in chunks
6 cloves garlic
2 carrots, cut in chunks
2 stalks celery, sliced
1 turnip, cut in chunks
1 cup winter squash, cut in chunks and skin removed
Bouquet garni (2 bay leaves, 3 sprigs parsley, 1 sprig thyme)
4-inch piece kombu (optional) (seaweed, available at Asian markets)
8-10 cups water

Put all ingredients in a pressure cooker. Bring up to pressure over high heat. Reduce heat to moderately low and cook for 10 minutes.

Allow to cool and then strain.

If you don't want to use a pressure cooker, you can bring the ingredients to a boil, then lower the heat to simmer, uncovered, for 1/2 hour. Allow to cool and then strain.

Store in an airtight container in the refrigerator for up to 5 days, or freeze.


12-oz semi-sweet chocolate chips
24 large marshmallows
Pinch of salt
2/3 cup Black Mo Stout, Guinness or any creamy/chocolate tasting stout beer
1/3 cup heavy cream
1 teaspoon vanilla
1 Tablespoon bourbon, cream de cocoa or Kahlua
1 graham cracker piecrust

Place chocolate chips, marshmallows and salt in blender. In separate saucepans heat stout and heavy cream until very hot but not boiling.

Add stout and cream to blender; blend on medium for 1 minute.

Add vanilla and liquor, continue blending until very smooth. Pour into prepared piecrust and chill for 4-6 hours, garnish and serve.


1 1/3 cup flour -- up to 1/2 whole grain
3/4 cup quick cooking oats
1/3 cup sugar -- or substitute
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup soy milk
1/4 cup applesauce
2 tablespoons cornstarch
1 cup blueberries, frozen -- (or fresh)

Preheat oven to 400 degrees F. In medium mixing bowl, combine flour, oats, sugar, baking powder and salt. In another bowl, combine soy milk, applesauce
and cornstarch. Pour this wet mixture into the dry mixture all at once. Stir until just moistened (batter will be lumpy). Fold in the blueberries, spoon batter into a non-stick 8 x 8 baking pan. Bake 20 - 25 minutes, cool on rack 5 - 10 minutes, serve warm.


1/2 cup water
1 onion, chopped
3 cups sliced mushrooms (about 1/2 lb.)
2 celery stalks, thinly sliced
4 cups cubed bread
1/3 cup finely chopped parsley
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
1/8 teaspoon black pepper
1/2 teaspoon salt
1 cup very hot water or vegetable stock

Heat 1/2 cup water in a large pot or skillet. Add the onion and cook 5 minutes. Add the sliced mushrooms & celery and cook over medium heat, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Preheat oven to 350F. Stir in bread & spices, salt & pepper.

Lower the heat & continue cooking for 3 minutes, then stir in the water or stock, a little at a time, until the dressing obtains the desired moistness. Spread in an oil-sprayed baking dish, cover & bake for 20 minutes. Remove the cover and bake 10 more minutes.


2 teaspoons grape-seed oil
2 cups onion, chopped
2 cloves garlic, minced
1 cup carrot, diced
1 cup celery, diced
Bouquet garni (1 bay leaf, 6 sprigs parsley and 6 chives, tied together with string)
1 teaspoon ground caraway or 1 tablespoon caraway seeds
1 bay leaf
1 pound cabbage, shredded
1 cup Jerusalem artichoke, cut in chunks (optional)
1/2 cup parsnip, diced
1-cup turnip, cut in chunks
14-ounce can peeled and seeded tomatoes, coarsely chopped
4 cup Basic Vegetable Stock (recipe below) or water
2 tablespoons apple cider vinegar
Sea salt and freshly ground white pepper, to taste

Heat oil in a stockpot. Add onion, garlic, carrots, celery, bouquet garni, caraway and bay leaf, and sauté for 5 minutes. Add the rest of the ingredients and bring soup to a boil.

Lower heat and simmer 30 minutes. Season to taste. Remove bay leaf. Serves 8

2 tablespoons olive oil
1 large onion, sliced
4 garlic cloves minced
1 teaspoon crushed red pepper flakes
1/4 cup balsamic or red wine vinegar
2 tablespoons brown sugar or 1 to 1 1/2 packets sweetener (Splenda works well)
6 cups finely sliced cabbage (like shredded, for Cole slaw)
1 cup chopped, drained, canned tomatoes
6 cups chicken stock
salt and pepper to taste

In a large heavy pot heat olive oil, and sauté onions until translucent. Add the garlic and crushed red pepper flakes and cook, stirring for 1 minute. Stir in the
vinegar and sugar and bring to a simmer. Add the cabbage and stir to combine. Add the tomatoes and chicken stock and bring to simmer. Season with salt and pepper. Simmer uncovered for 30-40 minutes until the cabbage is very tender. Taste the soup and if needed, adjust with more vinegar, sugar, salt or pepper to your taste.


3 cups grated carrots
1/2 cup dark seedless raisins
1/2 tsp each salt and pepper
3 Tbsp vinegar
1 Tbsp lime or lemon juice
2 Tbsp olive or vegetable oil
1 Tbsp chopped parsley

Combine all ingredients. Marinate overnight in refrigerator. Keeps at least one week in refrigerator.


3 to 4 pound pot roast, beef or pork
1 pound pinto beans
2 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
1 small can long green chilies, drained
1 tablespoon salt

Put all ingredients in a large crock-pot and cover with water. Cook, covered, over low heat. Add water if needed while cooking. After 10 to 12 hours, remove meat and take out any bones; break up meat and return it to the pot. Cook with lid off until thick, about 1 hour. Serve this meat mixture in small bowls over bed of Fritos or in a tortilla with grated Longhorn or Jack cheese, chopped onion, shredded lettuce, diced tomatoes, diced avocado, chopped black olives and/or hot sauce.


1 can (14 oz) chicken broth
2 cups cooked turkey (or chicken), cut into chunks
2 cups broccoli florets
2 cups uncooked Minute rice or any instant rice
1/2 cup water
6 oz. Velveeta, cut up

Heat broth, turkey and broccoli in a large skillet. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Add rice, water and prepared cheese. Cover. Remove from heat. Let stand 6 minutes until rice is tender and cheese melted. Stir. Makes 4 servings


1/2 cup powdered sugar
8 oz. cream cheese; softened
8 oz. carton whipped topping
5 cups cubed angel food cake
1/2 cup chopped pecans
21 oz. can cherry pie filling

In a medium bowl combine sugar and cream cheese. Beat until well blended. Reserve 1/2 cup whipped topping. Fold remaining whipped topping, cake cubes, and pecans into cream cheese mixture. Spoon mixture into a glass bowl. Top with pie filling. Garnish with reserved whipped topping.

Cover and refrigerate at least 3 hours before serving. Serves approx. 12
Note: You can make this with blueberry and raspberry pie filling


3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup butter
1 (3-ounce) box cherry gelatin dessert mix
Nonstick cooking spray

Special Equipment:
20 (4-inch) lollipop sticks
Metal tablespoon-size measuring spoon
Candy thermometer

Butter 2 large baking sheets. Arrange 10 lollipop sticks on each baking sheet, spacing them evenly apart. Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved. Slowly bring to a boil, stirring frequently. Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees F. Stir in gelatin until smooth. Using a metal tablespoon and working quickly, spoon syrup over 1 end of each lollipop stick. Cool completely. Wrap each lollipop in plastic wrap and store in an airtight container.

Southern Food - John Egerton - Chapel Hill

3 eggs
1 1/2 cups sugar
3 tablespoons melted butter
1 tablespoon plain white cornmeal
1/3 cup buttermilk
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 unbaked 9-inch pie crust (recipe follows)

Beat the eggs with a wire whisk. Add sugar, melted butter, cornmeal, buttermilk, salt, and vanilla extract. Mix the ingredients well and pour into an unbaked 9-inch pie shell. Bake in a preheated 375 F oven on the bottom rack for 15 minutes, then reduce heat to 350 F and bake 20 minutes more.

Pastry for Pie Crust

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup lard or vegetable shortening (or a mixture of shortening and margarine)
3 tablespoons ice water

Sift together the flour, salt, then sift again. Cut in the lard or shortening using a pastry cutter. Add ice water a tablespoon at a time (about 3 tablespoons in all), stirring the dough around the bowl with a fork. As soon as it is moist enough to gather into a cohesive ball, wrap it in wax paper and refrigerate for about 30 minutes. Handle the dough as little as possible. Roll it out on a floured surface to a thickness of 1/8-inch or less. Makes enough for a double crust for a 9- or 10-inch pie, or two single crusts.

If your recipe calls for a prebaked crust, prick the shell with a fork, bake in a preheated 350°F oven for about 3 minutes, then remove and prick some more if it is puffing up. Return to the oven for 5 additional minutes before setting it on a rack to cool.


1 pkg. stovetop stuffing
1 1/2 cups hot water
1/4 cup butter or margarine
6 boneless chicken breasts (approx. 1 1/2 lbs.)
1 pkg. (10 oz.) mixed veggies
1 can cream of mushroom condensed soup
1/3 cup sour cream or milk

Preheat oven to 375. Mix stuffing mix, water, margarine and set aside. Place chicken breasts in 13 x 9 baking dish. Add vegetables. Mix soup and sour cream (or milk); pour over chicken. Top with stuffing mixture.

Bake for 35 minutes or until chicken is cooked through. Makes 6 servings.


1 to 1 1/2 lb chicken bones (from 2 cooked chickens), in 2- to 3-inch pieces
4 cups low-sodium chicken broth
1 carrot, thinly sliced
1 medium onion, coarsely chopped
2 celery ribs, cut into 1-inch pieces
2 garlic cloves, smashed
5 whole black peppercorns
1 Turkish or 1/2 California bay leaf
2 whole cloves
3/4 stick (6 tablespoons) unsalted butter
3/4 lb mushrooms, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 cup heavy cream
3 tablespoons medium-dry Sherry
2 tablespoons truffle butter* (optional)
1/2 lb spaghetti
2 lb chicken meat (from 2 cooked chickens), torn into 1-inch pieces
1 oz freshly grated Parmigiano-Reggiano (1/2 cup)

Bring chicken bones, broth, carrot, onion, celery, garlic, peppercorns, bay leaf, and cloves to a boil in a 3- to 4-quart heavy saucepan, then simmer, partially covered, skimming froth, 30 minutes.

Pour stock through a large sieve into a bowl, discarding solids, and return to saucepan. Measure stock: If more than 2 cups, boil until reduced. Keep warm, covered.

Put oven rack in middle position and preheat oven to 350°F. Butter a shallow 3-quart glass or ceramic baking dish.

Heat 3 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to turn golden, about 8 minutes.

Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Add warm stock in a fast stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 5 minutes. Add cream, Sherry, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper and simmer over low heat, whisking occasionally, 10 minutes. Stir in truffle butter (if using).

Cook spaghetti in a large pot of boiling salted water until al dente, then drain well.

Toss together spaghetti, mushrooms, and half of sauce in a large bowl, then transfer to baking dish. Stir together chicken meat and remaining sauce in same large bowl. Make a depression in spaghetti, then spoon chicken into it and sprinkle dish with cheese.

Bake until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.

Mushrooms can be sautéed 1 day ahead and chilled, covered. Bring to room temperature before using.

Sauce can be made 1 day ahead and cooled completely, uncovered, then chilled, its surface covered with wax paper. Makes 6 servings.


12 chocolate sandwich cookies with white filling
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
Orange peel curls (optional)

Preheat oven to 325 degrees F. Split each cookie, keeping filling intact on one cookie half. Line twelve 2-1/2-inch muffin cups with foil bake cups. Place a cookie half with filling in each cup, filling side up.

Beat cream cheese, sugar, and vanilla in a medium mixing bowl until smooth. Add eggs. Beat on low speed just until combined. Spoon mixture into cups. Crush the remaining cookies; sprinkle some crumbs over filling.

Bake 20 to 25 minutes or until set; top may indent slightly. Cool. Cover and chill at least 1 up to 24 hours. To serve, remove bake cups. If desired, garnish with orange peel curls. Makes 12 servings.


4 cups fresh orange juice
1 tablespoon honey
1/2 cups extra virgin olive oil

Reduce orange juice in non-reactive sauce pan down to a syrup. Cool down syrup. Stir in honey and olive oil. Add more honey or salt to taste.

(Imitation Crab)

1 1/2 cups finely shredded cabbage
1/2 cup finely shredded red bell pepper
12 imitation crabmeat sticks -- chopped
1/4 cup sliced green onions -- (with tops)
1/4 teaspoon red pepper sauce
1/4 teaspoon salt
1/8 teaspoon pepper
4 pita breads -- (6 inches in dia.) cut in half and opened to form pockets

yogurt salsa (mix all following ingredients:)
1/2 cup plain nonfat yogurt
1/2 cup chopped tomato -- (about 1 small)
2 tablespoons chopped green onions -- (with tops)
1 tsp dried cilantro
1/4 teaspoon ground cumin

Mix cabbage and bell pepper; set aside. Mix crabmeat, onions, pepper sauce,
salt and pepper in 10-inch nonstick skillet. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot. Fill pita breads with about 1/3 cup crabmeat mixture. Top with 1/2 cup cabbage mixture and 2 tablespoons yogurt salsa.

*12 ounces shredded cooked crabmeat (about 2-1/2 cups) can be substituted
for the imitation crabmeat sticks.


3 pounds red potatoes, cut into 1-inch cubes
1 cup mayonnaise
1 cup sour cream
1/2 cup fresh parsley, chopped
1/2 tsp. celery seeds
1 tsp. dried dill
1 small onion, chopped
1 3-oz. jar real bacon bits
Salt and pepper to taste

Place potatoes in a saucepan with just enough water to cover. Bring water to a boil and cook potatoes until tender. Drain water from potatoes and allow to cool. Combine mayonnaise and next 7 ingredients together and stir in potatoes. Chill for several hours before serving.


1/2 cup shortening
3-1/2 cups flour
2 cups brown sugar
1/2 teaspoon salt
2 well-beaten eggs
1 teaspoon soda
1 teaspoon vanilla
1 teaspoon cream of tartar

Thoroughly cream shortening and sugar; add eggs and vanilla. Add sifted dry
ingredients; mix well. Form in roll, 1-1/2 inches in diameter; wrap in waxed paper and chill thoroughly or overnight. Slice and arrange half the slices on greased cookie sheet. Place 1 teaspoon Date-Nut Filling on each and top with remaining slices; press edges together with a fork. Bake in moderate oven 350 degrees for 10 minutes. Makes 5 dozen cookies. Cookies may be baked without using filling.

Date-Nut Filling: Combine 1 pound dates, pitted and chopped, 1/2 cup brown
sugar, 1/2 cup water; cook until thick. Add 1/2 cup broken nuts and cool.


Date Nut filling:
Place in saucepan
3/4 lb. moist pitted dates, cut up
1/3 cup sugar
1/3 cup water.

Cook until slightly thickened, stirring constantly. Remove from heat. Cool. Stir in

1/2 cup finely chopped nuts.

Cookie dough:
1/2 cup soft shortening (part butter)
1 cup brown sugar
1 egg
1/2 tsp. vanilla
1 3/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt

Mix shortening, sugar, egg, and vanilla thoroughly. Measure flour by dip-level-pour method or by sifting. Blend flour, soda, and salt; stir in. Divide dough into
2 parts. Roll each piece on waxed paper into a rectangle about 11" X 7". Spread rectangles with date nut filling. Roll up tightly, beginning at wide side. Pinch edge to seal. Wrap rolls in waxed paper, and chill several hours. Heat oven to 400 degrees. Cut into 1/4" slices. Place on lightly greased baking sheet. Bake about 10 minutes. Makes about 5 dozen cookies.

Makes: About 32 Cookies

8 oz. pitted dried dates
1 cup orange juice
1/4 teaspoon ground cinnamon

2-1/4 cups all-purpose flour
2/3 cup granulated sugar
1/4 cup margarine or butter
1/4 cup vegetable oil
1/4 cup 2% plain yogurt
3 tablespoons water
1 teaspoon vanilla extract
1 teaspoon grated orange zest

Preheat the oven to 350 degrees F. Spray a large baking sheet with vegetable

Make the filling: In a saucepan bring the dates, orange juice and cinnamon to a boil; reduce heat to medium-low and cook 10 minutes or until soft. Mash with a fork until liquid is absorbed. Refrigerate. Make the dough: In a food processor, combine the flour, sugar, margarine, oil, yogurt, water, vanilla and orange zest; process until dough forms. Add up to 1 tablespoon more water, if necessary. Divide dough in half; form each half into a ball, wrap and refrigerate for 15 minutes or until chilled. Between 2 sheets of waxed paper sprinkled with flour, roll one of the dough balls into a rectangle, approximately 12 by 10 inches and 1/8 inch thick. Remove top sheet of waxed paper. Spread half of date mixture over rolled dough. Starting at short end and using the waxed paper as an aid, roll up tightly. Cut into 1/2-inch slices and place on prepared baking sheet. Repeat with remaining dough and filling.


Date Filling:
2 cups cut up pitted dates
3/4 cup sugar
3/4 cup water

Cook until thick and cool.

1 cup shortening
1 cup brown sugar
1/4 cup sour milk (put a little vinegar or lemon juice in fresh milk to sour)
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
3 cups oatmeal

Roll into balls and press down with a fork. Bake at 375F 8 to 10 minutes. Cool cookies. Spread a layer of cooled filling between two of the cookies.


3 egg whites
1/3 cup sugar
1/4 teaspoon salt
1/4 cup cornstarch
2 cups milk
3/4 cup cream of coconut
3 beaten egg yolks
2 tablespoons margarine or butter
1 cup flaked coconut
2 teaspoons vanilla
1 9-inch baked pastry shell
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/3 cup sugar
2 tablespoons flaked coconut

Let egg whites stand at room temperature for 30 minutes.

Meanwhile, for filling, in a medium saucepan combine the first 1/3 cup sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine or butter until melted. Stir in the 1 cup coconut and 2 teaspoons vanilla. Pour hot filling into baked pastry shell.

For meringue, in a mixing bowl beat egg whites, 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the 2 tablespoons coconut. Bake in a 350 degree F oven for 15 minutes. Cool for 1 hour on a wire rack. Cover and chill 3 to 6 hours before serving. Serves 8


5 tsp./50g sugar
Several drops freshly squeezed lemon juice

1 pint whole (full fat) milk
1 vanilla pod or rind of 1 lemon
4 eggs, beaten
6 oz. sugar

Choose a metal mold that holds at least 2 1/4 cups. Put the sugar and lemon juice in it and put it on a hot burner. Melt and caramelize the sugar until it forms a dark brown syrup. Carefully grasp the mold and swivel it around in your hand, turning it until the syrup coats the bottom and sides completely. Set it aside to cool. It should harden completely coating the insides of the mold.

Preheat the oven to 350 degrees F.

Put the vanilla or lemon in the milk and bring to a boil. Simmer gently 2-3 minutes to allow the flavor to fill the milk. In a separate bowl, beat the eggs with the sugar. Whisk in some of the milk a spoonful at a time, until the eggs have warmed up. Remove the vanilla or lemon from the milk. Slowly stir the rest of the milk into the egg mixture.

Pour the mixture into the syrup-lined mold. Put a pan larger than the mold in the oven, half filled with warm water. Set the mold with the flan mixture in the water. (This is called a water bath or bain-marie.) Bake 30-35 minutes, or until a knife poked into the flan comes out clean.

Cool the flan on a rack then turn it out onto a pretty cut glass or crystal plate when you can handle it. You will find that the caramel has liquefied again. Serve for dessert with espresso. Serves 4-6.


16 oz. chicken breast, boneless and skinless
4 (12-inch) flour tortillas
9 oz. Feta cheese, crumbled
1 cup baby spinach
2 tomatoes, sliced

1/2 cup balsamic vinegar
1 1/2 cup vegetable oil
1 tablespoon chopped garlic
1 tablespoon kosher salt
1 tablespoon dried basil

To assemble wraps, first grill chicken. Then slice into strips.

Place chicken on flour tortilla and top with crumbled Feta, baby spinach and tomatoes. Drizzle with vinaigrette and then proceed with rolling the tortilla.
When wrapping the tortilla, begin by folding over the bottom quarter to prevent ingredients from falling out. Then, with the bottom tucked upward, roll tortilla from one side. This recipe takes 15 minutes to complete and serves 4.

Kitchen tip: Before assembling the wraps, place a damp cloth over the flour
tortillas and microwave them for about 20 seconds. This makes them more pliable for easier wrapping and prevents tearing.

from Frank Farmer, chef for Delta Gamma Sorority, Purdue University

Makes 4 servings

4 Pacific halibut fillets 6 to 8 ounces each
-- Salt and freshly ground white pepper
1 tablespoon olive oil
Orange-Tarragon Beurre Blanc (see recipe below)

Light a charcoal or gas grill. Gently season the halibut on both sides with salt and white pepper. Lightly oil the grill with olive oil. Grill the fillets over high heat for about 3 minutes per side.

Place the grilled fish on dinner plates and pour the Orange-Tarragon Beurre Blanc over and around it.

Orange-Tarragon Beurre Blanc
Makes 4 servings

1 tablespoon finely minced shallots
2 tablespoons white-wine vinegar
1-1/2 tablespoons Grand Marnier or other orange liqueur
1-1/2 tablespoons fresh orange juice
1 tablespoon chopped fresh tarragon
1/2 cup heavy cream
2 sticks unsalted butter, at room temperature, cut into pieces
1 teaspoon grated orange zest
Salt and freshly ground white pepper

Combine the shallots, vinegar, Grand Marnier, orange juice and tarragon in a saucepan. Cook rapidly over high heat until the liquid has almost evaporated, 1 to 2 minutes. Add the cream and cook over medium heat until the mixture has reduced and thickened slightly, 1 to 2 minutes. Remove the pan from the heat and set it aside while you grill the halibut.

Just before serving, pour the sauce into the top of a double boiler over hot, not boiling, water. Add the butter piece by piece, along with the orange zest, salt and white pepper; whisk until all the butter has been incorporated. Serve immediately.

This recipe from "One Fish, Two Fish, Crawfish, Bluefish" was contributed by chef Jerry Traunfeld of The Herbfarm in Woodinville, Wash.


1 cup sour cream
1/4 cup green onions, chopped
2 Tbsp. Dijon mustard
1 tsp. dried thyme
12 slices whole wheat bread
1 pound sliced smoked turkey breast
8 slices Swiss cheese
4 tomatoes, sliced

Combine sour cream, green onions, mustard and thyme together and mix well. Spread one side of each piece of bread with butter and the other with the sour cream mixture. Place several slices of turkey (depending on thickness), a slice of cheese and tomato on the side of the bread with the sour cream mixture. Place sandwich butter side down in a skillet and brown on both sides. Serve warm.

Serves 4

2 acorn or Delicata squash
3 tablespoons butter
6 oz. quinoa
6 oz. diced dried fruit (apples and apricots are nice)
6 0z. walnuts or pecans
3/4 cup nut brown or apricot wheat ale (don’t use anything too bitter from hops,
like an India pale ale)
3/4 cup water
3 tablespoons brown sugar

Preheat oven to 400 F. Cut squashes in half and seed. Dot butter around rim of squash, salt and pepper, bake until insides are fork tender, 25 to 35 minutes.

Meanwhile rinse quinoa in cold water, drain and simmer with beer and water for about 10 minutes or until the quinoa hulls start to open and most of the liquid has been absorbed.

Stir in the remaining Tablespoon of butter, brown sugar, fruits and nuts.

Fill acorn halves with quinoa mixture and serve as a side course or vegetarian main course.

Makes One 8-Inch Square Cake (Recipe by Crisco)

1 cup granulated sugar
1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO stick
2 eggs
1 cup fresh pumpkin puree or canned solid-pack pumpkin (not pumpkin pie filling)
1/4 teaspoon salt
1-3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup miniature semisweet chocolate chips


1/3 cup maple syrup
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick
1/4 cup sweet (unsalted) butter, softened
1/4 teaspoon salt
2 cups confectioners sugar

Garnish (optional): Additional miniature semisweet chocolate chips

Heat oven to 350ºF. Grease 8-inch square cake pan with Butter Flavor Crisco or Crisco Shortening. Flour lightly. Line bottom with waxed paper.

For cake, combine granulated sugar, 1/2 cup Crisco, and eggs in large bowl. Beat at medium speed of electric mixer until creamy.

Beat in pumpkin and 1/4 teaspoon salt until blended.

Combine flour, baking powder, baking soda, cinnamon, ginger, and nutmeg in small bowl. Add to pumpkin mixture gradually, beating at low speed after each addition just until mixed. Stir in 1 cup chocolate chips. Pour into pan.

Bake at 350ºF for 35 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Invert cake on wire rack. Remove waxed paper. Turn cake top side up. Cool completely. Place cake on serving plate.

For frosting, combine maple syrup, 1/4 cup Crisco, butter, and 1/4 teaspoon salt in medium bowl. Beat with fork until blended. Mix in confectioners' sugar gradually, beating with spoon until creamy. Frost top and sides of cake.

For optional garnish, sprinkle top of cake with additional chocolate chips.

Note: Add 2 tablespoons water to pumpkin if using canned pumpkin.


16 oz. Helles lager or any light, smooth tasting lager.
2 oz. each celery, carrot and onion.
3-5 black peppercorns
1 clove finely minced garlic
1 oz. finely sliced leeks
12 mussels (the cooked, frozen prepackaged ones are fine for this)
Pinch of chopped Italian parsley

Bring beer, onion, celery, carrot and peppercorns to a boil and reduce by a third. Strain and return broth to pot, add remaining ingredients and simmer 5 minutes.

Serve with the broth poured over the mussels and crusty bread.

Makes about 5 cups

4 -15 oz cans white beans *
1/2 cup Tahini, well blended
1/2 cup olive oil NOT extra-virgin
2/3 - 3/4 cup lemon juice
4 cloves garlic
1 tsp salt - or to taste
1 to 2 tsp ground cumin - or to taste
1/2 tsp ground pepper - or to taste

Rinse beans well, drain. Make sure Tahini has not separated. Throw everything into a food processor and blend. Add lemon juice and cumin last, in small quantities, as they are what provide the 'zest'. Adjust spices to taste. If this is too thick, add small amounts of water until it reaches the desired consistency. Garnish with any fresh herbs. You can use a lemon balm and purple sage bouquet.

Any canned white beans will work - white kidney, great northern, navy, or
cannelli [or you can go traditional and use garbanzos].

Juice of three [one] large lemon, or bottled works just as well. You can also vary the taste using lime juice.

You can use elephant garlic. It has great flavor, and not too much 'bite'.


Fresh vegetables (cauliflower, broccoli, carrots, turnips, etc.), cut in equal-size
Garlic cloves, sliced paper thin (optional)
Extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
Place vegetables in a bowl. Drizzle with good quality extra virgin olive oil. Sprinkle with garlic slices. Season with salt and freshly ground pepper.

Place vegetables in a steamer and steam until tender.


2 Tbsp olive oil
1 small to medium onion, chopped
6-8 cloves garlic, minced
2 lbs. lamb cubes
1 quart water
1 tomato, chopped
2 heaping teaspoons ground baharat (recipe below)
3 heaping teaspoons ground cardamom
4 oz. tomato paste
1 handful raisins
1 dried black lemon
Salt to taste
1 cinnamon stick
2 cubes beef bouillon
2 cups basmati rice, thoroughly rinsed in several changes of water (do not use
any other kind of rice)
1 cupful very hot water (any teacup will do)
1 generous pinch saffron, dissolved in the cupful of water

In a large pot, sauté the onion and garlic in the oil. Add the lamb and brown it. Stir in one spoonful of the cardamom and all the baharat mixture; sauté for a minute. Boil 1 quart of water and pour it into the pot. Stir in the remaining
cardamom, baharat, salt to taste, the tomato, the tomato paste, beef bouillon cubes, black lemon, cinnamon stick and raisins. Cook 15 minutes over medium heat, stirring occasionally. Taste the broth and adjust spices and seasoning to taste.

Strain the broth. Reserve the strained ingredients in one bowl and the broth in another bowl. Pick the lamb pieces out of the strained ingredients and return the remaining ingredients to the pot. Measure 1 quart of the broth and put it in the pot. Add water if needed and the 2 cups rice. Bring to a boil, then immediately turn down heat to low and cover, sealing the pot tightly with aluminum foil. Put the lid on top of the aluminum foil. Do not open or peek at it for at least 15 minutes. Then periodically check to see if rice is light and fluffy, but do not stir the rice. Turn off the heat and take off the aluminum foil and allow the extra steam to escape. Stir in the water in which the saffron has been dissolved. If the basmati rice appears dry and not completely cooked add a little bit of the extra broth and recover until finished. Do not mix the water and rice, just add over the top.

To serve, pour rice onto a large circular platter and place the lamb cubes on top of the rice. Serve with shatta (hot sauce; see recipe below).

A Saudi family known to the author (not Spike the Grate) serves it with fresh lemon halves as garnish. They also sprinkle it with toasted pine nuts. Serves 6.

Baharat Mixture

1 Tbsp hot paprika
1 Tbsp coriander seeds
1 Tbsp sumac (sold in Middle Eastern stores)
1 Tbsp cassia bark (sold in Middle Eastern stores)
1 Tbsp nutmeg
1 Tbsp cumin seed
1 Tbsp chilies
1 Tbsp whole black peppercorns
1 Tbsp whole cloves
1 Tbsp broken-up cinnamon stick
1 Tsp crushed cardamom pods

Toss together and grind well in a pepper mill. Mix thoroughly. Wrap tightly and freeze or store in a very tightly closed jar.


Several small red chili peppers
1 cup parsley, chopped
1 cup Fresh cilantro, chopped
1 1/2 Tbsp garlic, minced
1 tsp. each salt and pepper
1 tsp. cumin seeds
2 Tbsp olive oil

In a blender, puree enough chili peppers to measure 1 cup. Puree the parsley and cilantro together; mix well with the pureed chili peppers. Add the garlic, seasonings and olive oil; blend well. Shatta should be put in a jar and placed in the refrigerator for use in many Middle Eastern recipes. It will keep for many months. Yields 1 1/2 cups.

The author writes:
“Shatta...is less powerful than zhoug. Its bright red color adds a rich hue to sauces and salads and enhances its delicious taste. Shatta is a pleasure.”

From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria.
New York: Seaver Books, 1988, p. 9.

Serves 4

1 lb. sea scallops
1 oz. diced shallots
2 tablespoons butter
1 red pear, quartered and sliced
2 tablespoons medium bodied lager
1 oz. roasted sweet pepper, small dice
8 oz. heavy cream

Sauté scallops and shallots in 1 tablespoon of butter. When your scallops are half done, remove from pan, leaving as much of the shallots in as you can. Deglaze your pan with beer. Its going to cook down to nothing almost immediately.

You don’t want your pan to go dry so be ready to add your cream after giving the beer a quick swirl around the pan.

Add roasted peppers, salt and pepper to taste, easy on the salt since you are reducing the cream it will increase in saltiness.

When your cream starts getting thick, add the scallops back in, add the pears, stir in the last tablespoon of butter and turn the heat off.


Noodle Dough
1 - 1/3 cup all-purpose flour
2 eggs
2 tablespoon water
1 teaspoon salt
2 teaspoon oil

Lobster filling
1/2 cup minced lobster meat
1/2 cup cooked minced spinach
2 egg
1/4 cup bread crumbs
1/4 cup grated cheese
2 tablespoon heavy cream
1 teaspoon dried sweet basil
1 clove minced garlic
pinch of salt and pepper

Noodle Dough
On a cutting board make a well with the flour. Loosely combine the egg, the salt, the water, and the oil and drop this mixture into the well. Work the mixture by hand, folding the flour over the egg until the dough can be formed into a ball. Knead the dough for about 10 minutes then let it stand for an hour.

Roll the dough until it is very thin and cut it into 2 equal sized sheets. On one sheet put a teaspoon of the ravioli filling, in little mounds 2 inches apart. Lightly brush around the mounds of filling with water. Place the second sheet over the first sheet and press gently around the ravioli mounds. Press the outside edges. Cut the dough into squares with a pie jagger leaving a mound of filling in the
middle of each square. Place the ravioli on a lightly dusted sheet pan and dry for about 2 hours.

Drop the ravioli into salted boiling water and simmer for about 10 minutes. Remove and cool for later use or serve at once with tomato sauce and grated cheese.

Lobster filling:
Lightly beat the eggs and add the cheese, garlic, heavy cream and spices. Fold in the lobster meat, the spinach, and lastly the breadcrumbs.


1.5 lbs. whole lobster
12 pieces scallion cut 2 inches long
12 slices fresh ginger
3 Tablespoons cornstarch
1 teaspoon sesame oil
1/2 cup water
1 Tablespoon cooking wine
1/2 Tablespoon soy sauce
1/2 Tablespoon oyster sauce
1/4 teaspoon salt
1 dash pepper
1/2 Tablespoon water
1/2 Tablespoon cornstarch

Rinse lobster and cut lobster into 8-10 pieces. Coat lobster chunks with cornstarch. Fry lobster chunks in a fryer or wok at 350 deg. F. Deep-fry the lobster until almost cooked (about 4 to 5 minutes). Remove.

Add 2 Tablespoons of oil in wok, stir fry scallion and ginger until fragrant. Add lobster chunks, water, cooking wine, soy sauce, oyster sauce, salt and pepper. Thicken with water and cornstarch and bring to boil. Sprinkle with sesame oil and serve.


1 pound hamburger
2 teaspoons prepared mustard
1 teaspoon sugar (I use brown sugar)
1/2 teaspoons pepper

Cook hamburger, mustard, pepper and sugar in a double boiler. Pour off any grease as it cooks. Add salt to taste when done. You may add a little water if it gets too dry. Serve lots of meat on a good egg bun with diced onions, dill pickles and a squirt of mustard. Roll up in a square of wax paper just like they used to do for serving.


1 ( 1/4-ounce) package of active dry yeast
3/4 cup plus 1 teaspoon sugar
1/4 cup warm water (110 degrees F)
6 eggs
6 cups flour
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup half and half
Sugar to roll the Malasadas

Preheat the fryer. In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside. In an electric mixer, and the eggs and whip until the eggs are thick and pale yellow in color. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half. Add the salt. Add the flour, 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours. Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and the dough rise until double in size, about 1 hour. Using a sharp French knife, cut the dough into 1 inch squares. Fry a couple of the squares at a time, until golden brown, about 3 to 4 minutes, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate. Roll the doughnuts in sugar and serve warm. Makes approximately 2 dozen.


1 1/2 cups whole wheat pastry flour
1 1/2 cups unbleached white flour
1 tablespoon aluminum-free baking powder
1/2 teaspoon sea salt
1 cup walnut meats, coarsely chopped
1/2 cup walnut oil or grape-seed oil
2/3 cup maple syrup
1/3 cup water
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line a dry baking sheet with parchment paper.

Combine dry ingredients in a large bowl. In a smaller bowl, whisk together wet ingredients and add to the dry mixture. Stir until a batter is formed.

Divide batter in half and shape each half into a log (about 15 inches long and 2-3 inches wide). Place logs on the baking sheet.

Bake 25-30 minutes until golden around the edges. Allow to cool. Then cut loaves into 1-inch thick diagonal slices. Transfer the slices to the baking sheet.

Bake 10 minutes per side. 36 cookies


1 cup reduced fat coconut milk
3/4 cup soy milk, rice milk or water
1/4 cup maple syrup
Pinch of sea salt
2 tablespoons agar-agar ****
1 1/2 teaspoons vanilla extract

**** Agar-agar is a vegetarian gelling agent, which is available in the macrobiotic section of most health food stores. Agar-agar contains mild laxative properties.
You may want to plan on staying home!***

In a saucepan, combine first 5 ingredients. Bring to a boil, stirring continuously. Reduce heat to simmer.

Continuing to stir, simmer until agar-agar flakes are completely dissolved. This will take 5-15 minutes. Remove from the heat and stir in vanilla.

Pour hot liquid in 4 ramekins. Cool to room temperature. Refrigerate to set, about 1 hour.

Strawberry Coulis

1 1/2 cups strawberries, hulled
2-3 tablespoons brown rice syrup or maple syrup
Pinch of sea salt or splash of freshly squeezed lemon juice

Purée ingredients. Pass through a strainer. Refrigerate. To serve, un-mold each panna cotta on individual serving plates. Drizzle 2 tablespoons of coulis around each panna cotta. [Serves 4]


2 Tbsp olive oil
1 medium onion, finely chopped
2 red bell peppers, cored, seeded, and chopped
2-4 cloves garlic, finely chopped
1/2 tsp crushed red pepper flakes, or to taste
1 15-ounce can cannellini or white kidney beans, drained and rinsed
5 cups chopped kale, Swiss chard, mustard greens, or other greens
1/2 cup water
Salt and freshly ground pepper to taste
1 lb pasta of any shape, cooked according to package directions and drained
Freshly grated Parmesan cheese for garnish

Heat the oil in a large skillet over moderate heat and sauté the onion, bell peppers, and garlic until the onions are tender but not brown, about 10 minutes. Add the crushed red pepper flakes and cook for 1 minute. Add the beans, greens, and water and cook covered over moderate heat until the greens are tender, about 10 minutes. Season with salt and pepper and toss with the cooked pasta. Serve with freshly grated Parmesan cheese. Serves 4 to 6.


1-1/3 cups all-purpose flour
1/2 cup plus
2 teaspoons sugar, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold butter or stick margarine
1/2 cup plus 2 tablespoons reduced-fat sour cream
1/4 cup chopped dried peaches or apricots
1/2 teaspoon vanilla extract
1 teaspoon fat-free milk

In a bowl, combine the flour, 1/2 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Add sour cream, peaches and vanilla; stir just until moistened. Turn dough onto a floured surface; knead gently 4-5 times (dough will be sticky). Divide dough in half; gently pat each portion into an 8-in. circle on a baking sheet coated with nonstick cooking spray. Cut each into four wedges; separate wedges slightly. Brush tops with milk; sprinkle with remaining sugar.

Bake at 400F for 10-12 minutes or until golden brown. Yield: 8 scones.


1 pound boneless pork loin, cut into 3/4-inch cubes
1-2 tablespoons taco seasoning mix
2 teaspoons vegetable oil
8-ounce bottle chunky-style salsa
1/3 cup peach preserves

Coat pork cubes with taco seasoning. Heat oil in large nonstick skillet over medium-high heat; add pork and cook to brown, stirring occasionally. Add salsa and preserves to pan, lower heat, cover and simmer for 15-20 minutes. Serve over rice, if desired. Serves 4

Makes 8 servings

24 chicken wings
1/2 cup soy sauce
1/2 cup sugar
1 cup chopped peanuts
1 tablespoon peanut butter

Preheat oven to 350 degrees. Mix soy sauce, peanut butter and sugar in a large bowl. Add chicken wings and toss to coat.

Roast wings on a cookie sheet or pan for 30 minutes. Sprinkle chopped peanuts on sticky wings when done.


1-1/2 cups confectioners' sugar
1 cup flour
1 (8 oz.) pkg. cream cheese, room temp
1/2 cup butter, room temp
1 cup chopped pecans

1 cup heavy cream
2 tablespoons sugar
1 cup almond toffee bits

Preheat oven to 350 degrees F. Grease a 9"x2" square pan. Using a bowl, stir together the confectioners' sugar and flour. Using a pastry cutter or fork, cut the cream cheese and butter into the flour mixture until crumbly. Press the mixture into the pan evenly. Pour the nuts over the pressed dough and bake for 30 minutes. Remove the pan from the oven and allow to cool completely.

To make the topping, whip the cream and sugar together, using a mixer, until stiff. Fold in the almond toffee bits, and spread mixture over cake. Cut into squares and refrigerate.


2 eggs, slightly beaten
1 cup light Karo syrup (light corn syrup)
1/4 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups broken pecans

Preheat oven to 375 F. Spread pecans in an unbaked 9-inch pie shell. Mix remaining ingredients and pour over pecans. Bake slowly until done, about 1 hour.

Note: Cover the edges of the pie crust with tin foil about halfway through baking to prevent crust from getting too brown before the pie is done.

Note that this recipe calls for Light Karo syrup. Many people use dark syrup in their pecan pies but we find that this gives the pies a rather strong taste and a darker, less appealing texture. Stay with the light syrup.


2 teaspoons extra virgin olive oil
1/3 cup onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon capers, rinsed and drained
1/3 cup green olives, pitted and halved
1/3 cup black olives, pitted and halved
2 cups Basic Tomato Sauce (recipe within) or 28-ounce can Italian tomatoes,
drained and chopped
1/4-1/2 teaspoon dried red pepper flakes
1 pound dried penne

Heat olive oil in a medium saucepan. Add onion and garlic, and sauté for 1-2 minutes. Add capers, olives, tomato sauce and red pepper flakes.

Bring the mixture to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.

Meanwhile cook pasta in salted boiling water as per instructions on package. Drain pasta, reserving some of the cooking water.

Pour pasta directly into saucepan. Toss to coat pasta with sauce. Add a couple of tablespoons of pasta cooking water, and cook for about 30 seconds until the liquid has been absorbed. [serves 6]


1 pkg. (8 0z) cream cheese; softened
1 can (8 oz) crushed pineapple, well drained
2 1/2 cup flaked coconut

In a small mixing bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. Roll into 1" balls; roll in coconut. Refrigerate for at least 6 hours or overnight. Approx. 2 dozen


1 pkg. yellow cake mix (2 layer)
1 pkg. (3.4 oz) instant pistachio pudding mix
1 cup (8 oz) sour cream
4 eggs
1/4 cup veggie oil
1/4 cup water
3/4 cup chopped pecans
3 tablespoons brown sugar
2 1/2 tsp. cinnamon

In a mixing bowl, combine cake and pudding mixes. Add sour cream, eggs, oil and water; beat until blended. Pour into 5 greased mini loaf pans. Combine the pecans, brown sugar, and cinnamon; sprinkle over the batter.

Bake at 350 for 35 to 40 minutes or until a tooth inserted near the enter comes clean. Cool for l0 minutes before removing from pans to wire racks.

From Rich of Recipe du Jour

1 cup ketchup
1 cup light corn syrup
1 cup pumpkin, canned
1/2 cup plum sauce
1/2 cup water
1/3 cup dark brown sugar
2 Tbsp minced onion
1 Tbsp lemon juice
1 Tbsp Tabasco sauce -- or to taste

Combine all ingredients in medium saucepan. Bring to boil, reduce heat, and
simmer 10 minutes or until thick. Cool. Serve with turkey, chicken, or pork.

(no bake pies)

1 regular can of solid pack pumpkin(about 2 cups
2 large packages (6 serving size) instant vanilla pudding mix
1 cup milk
2 tsp pumpkin pie spice
2 Cool Whip (8 ounce size) - generic is okay - thawed
2 graham cracker pie crust or vanilla wafer crusts

In large mixer bowl, mix the pumpkin, pudding, milk and spice. Mix well. Then fold in one container of Cool Whip. Pour into pie crust and put the other container of Cool Whip on top of pies. Put in freezer at least 2 hours before serving. They freeze .

Adapted from Canyon Ranch Cooks
by Barry Correia, Scott Uehlein, and the Kitchen Staff of Canyon Ranch

1 cup graham cracker crumbs
2 Tbsp pecans, toasted and ground
1 Tbsp unsweetened applesauce
2 whole eggs
1 cup canned pumpkin
3/4 cup evaporated skim milk
1/4 cup apple juice concentrate
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
pinch ground cloves
pinch salt
12 pecan halves
1 tsp maple syrup

Preheat oven to 350°F.

In a medium bowl, combine the graham cracker crumbs with pecans and applesauce. Press into the bottom and halfway up the sides of a 9-inch pie plate, coated with a small amount of canola oil. Set aside.

Combine remaining ingredients, except pecan halves and maple syrup, in a large bowl. Mix until blended. Pour pumpkin mixture into pie crust.

Bake for 20 to 30 minutes or until a knife inserted in the middle comes out clean. Refrigerate pie when cool; cut into 12 equal pieces.

In a small bowl, coat pecan halves with syrup. Transfer to a lightly oiled baking sheet, reduce heat to 325°F and bake for 4 to 5 minutes. Remove from oven. Place one pecan on the outer edge of each slice of pie before serving.


1 tablespoon olive oil
3/4 pounds mild Italian sausage, bulk or link with casing removed
1 tablespoon butter
1/2 small onion, finely chopped
4 large cloves garlic, minced
1/2 cup dry sherry
1 cup water
3/4 cup canned unseasoned pumpkin
1 cup cream
1 tablespoon fresh basil leaves, cut into a chiffonade (or 1 teaspoon dried)
3 tablespoons fresh sage leaves, cut into a chiffonade (or 1 tbsp dry rubbed)
1/8 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Salt and pepper to taste
1 pound fresh or frozen cheese ravioli
Freshly grated Parmesan cheese

Heat a large sauté pan over medium-high heat. Add the oil, then the sausage. Brown the sausage, about 5 minutes, breaking it into small pieces as it browns. Using a slotted spoon, remove sausage to paper towels. Pour the grease out of the pan and then return it to the burner. Add the butter, then the onion. Sauté until the onions are tender, about 3 minutes. Add the garlic and cook another minute. Add the sherry and water; cook until slightly reduced, about 2 minutes. Add the pumpkin, cooked sausage, cream, basil, sage, cinnamon, nutmeg, salt and pepper. Reduce heat to medium and cook until thickened, about 5 minutes.

Meanwhile, cook the ravioli according to package directions. Drain well. Place in pan with sauce and gently stir to combine over low heat, about 1 minute. Serve immediately, passing cheese separately.


1 (18 oz) roll sugar cookies
3 cups of mini marshmallows
2/3 cup corn syrup
1/4 cup margarine or butter
2 teaspoons vanilla
1 (10 oz) pkg. peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts

Heat oven to 350. Break up cookie dough into ungreased 13 x 9 baking pan. With floured fingers, press dough evenly in bottom of pan to form a crust.

Bake at 350 for l5 to 20 minutes or until light golden brown.

Remove partially baked crust from oven. Immediately sprinkle marshmallows evenly over crust.

Return to oven; bake an additional 1 to 2 minutes or until marshmallows begin to puff up. Cool while preparing topping.

In a large saucepan, combine corn syrup, margarine, vanilla, and peanut butter chips. Cook over medium heat just until melted and smooth, stirring constantly. Remove from heat. Stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate for 45 minutes or until firm. Cut into bars.


Pre-baked pie shell*
3/4 cup fresh lemon juice
3 whole large, extra large or jumbo eggs
4 large, extra large or jumbo egg yolks

2 Tabs cornstarch
1 cup sugar
2 Tabs butter cut into chunks

Bring water to a boil in the bottom of a double boiler, reduce heat to simmer. While the water is coming to a boil, in the top of a double boiler, mix lemon juice and cornstarch until smooth. Add eggs and egg yolks and whisk until smooth. Whisk in sugar. Place over simmering water and continue to stir until mixture thickens and will coat the back of a spoon. Remove from heat and stir in butter until completely melted and mixed in. Pour into prefaced pie shell. If using large eggs, use shallow pie shell, if using jumbo eggs, use deep dish pie shell. * Sometimes I make this in a regular pie crust and sometimes I make it in a vanilla wafer crust .


4 egg whites
2/3 cup sugar
1/2 tsp vanilla
1/4 tsp cream of tarter

Beat the egg whites on high speed of an electric mixer until soft peaks form. Add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla. Pile atop pie, and bake at 350?F for 10 to 12 minutes, or until lightly browned. Be sure to seal the meringue to the edges of the pie crust when spreading it on your pie. Also, remember that meringue pies cut better with a wet knife blade. The following is a tasty pumpkin pie, can be made ahead the week before and people generally like it because it isn't heavy as so many pumpkin pies are.


5 medium sized potatoes
3 tablespoons flour
3 or 4 tablespoons of butter or margarine
salt and pepper
about 1 to 1-1/2 cups milk

In a 1-1/2 quart baking dish, spray with Pam to keep it from sticking. Peel and slice (very thin) potatoes to cover bottom of dish, sprinkle 1 tablespoon flour over them. Also sprinkle some salt and pepper on them. Place about 1 tablespoon butter sliced thin on top of flour. Do this again with the potatoes, flour, salt and pepper and butter. And a third time till everything is in baking dish. Put in enough milk to almost cover the potatoes and bake in oven at 325 degrees for about 1 hour or until it is golden brown. Be sure to put a sheet pan under it because it likes to bubble over.

Makes 6 servings

1-1/2 pounds sockeye or other salmon fillet, skinned
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1/2 cup plus 2 tablespoons extra-virgin olive oil
3 cups thinly sliced fennel bulb
1/2 cup very thinly sliced red onion
6 tablespoons seasoned rice-wine vinegar
-- Kosher salt
1/2 cup parsley leaves, gently packed
1/2 cup cilantro leaves, gently packed
1/4 cup tarragon leaves, gently packed
1/4 cup spearmint leaves, gently packed and torn, if large
-- Coarse sea salt

Trim the salmon of any gray fat and pull out the pin bones with fish tweezers or needle nose pliers. Holding a knife at a 30 degree angle to the cutting board, cut the salmon into 6 wide slices, about 1/2-inch thick. Arrange them in a shallow baking dish. Lightly crush the coriander and fennel seeds in a mortar and pestle or by putting them in a skillet and using the bottom of a heavy pot to crush them.
Sprinkle them over the fish, then pour on 1/2 cup olive oil. Marinate the fish in the refrigerator for at least 1 hour. Toss the fennel and onion with the vinegar and let the salad sit at room temperature while fish is marinating.

Preheat the oven to 225 degrees. Remove the fish from the oil and use your fingers to wipe off most of the marinade, but allow some of the oil and seeds to remain on. Arrange the fillets on a baking sheet and sprinkle lightly with kosher salt. Bake for 15 to 20 minutes, or until the fat between the layers of the fish just begins to turn opaque and the fish flakes slightly when nudged with your finger. It
will appear to be underdone because the color will be vivid, but it will be fully cooked.

Meanwhile, finish the salad: Tip the bowl with the fennel and onion to drain any excess liquid. Toss in the herb leaves, drizzle with the remaining 2 tablespoons of olive oil, and toss again.

Spread out the salad on 6 dinner plates and carefully place a fish fillet in the center of each. Sprinkle the fish with a pinch of sea salt. Serve right away.

Makes 6 servings

4 cups shrimp/lobster stock or clam juice
12 clams, cleaned
1 pound sea bass/salmon fillet, cut into large chunks
1 pound shrimp (16/20 per pound size), cleaned
12 mussels, cleaned
1 cup calamari (squid), cleaned and sliced
1 cup tomato sauce
1 jalapeno pepper, small, diced
2 limes, juiced
1 bunch cilantro
3 cloves garlic, minced
3 tablespoons olive oil
Salt and pepper

In a deep sauté pan or fry skillet, combine pepper and garlic with olive oil on medium low heat. Add the clam, sea bass/salmon and shrimp. Cook for 1 minute. Add the mussels and calamari, shrimp stock, and tomato sauce. Cook until all shellfish are open. Finish with lime juice, cilantro and salt and pepper, to taste.

Makes 8 servings

1 carrot, julienned
1 medium onion, julienned
4 ounces snow peas
1/4 head green cabbage
2 cups shiitake or crimini mushrooms, destemmed and sliced
1 red bell pepper, sliced and seeded
2 cups bean sprouts
1/4 cup cilantro, chopped
1/4 cup mint, chopped
1/3 cup soy sauce
1 ounce pickled ginger
1 ounce sesame seeds

In a large hot pan or wok, quickly stir fry all the vegetables until slightly wilted. Add soy sauce and herbs. Serve over rice and garnish with pickled ginger and sesame seeds.

Cinnamon rice
Makes 8 servings

3 cups rice
6 cups water
1 tablespoons salt
2 cinnamon sticks

Combine all ingredients. Bring to a boil, simmer 10 minutes, let rest 20 minutes. Remove cinnamon sticks.


1 lb. soft pitted dates
48 walnut halves
1 cup. (2 sticks) butter
3 cups packed brown sugar
4 eggs
2 cups sour cream
2 tsp. vanilla extract
5 cups flour
1 tsp. baking powder
2 tsp. baking soda

Stuff each date with walnut half. Press to hold shape. Cream butter and sugar. Beat in eggs, sour cream and vanilla extract. Stir in dry ingredients. Add stuffed dates, using a teaspoon to dip out batter-covered dates. Place on baking sheet, and bake at 400 degrees for 8 to 10 minutes. Cool. Frost with Butter Frosting: Heat and brown 1 stick butter. Do not burn. Stir in 2 cups confectioners' sugar mixed with 1/2 cup flour. Add 1 teaspoon vanilla extract. Add hot water to spreading consistency.


4 Cornish game hens
4 tangerines, peeled, seeded and chopped
1 cup freshly squeezed orange juice
1/4 cup white zinfandel wine
Salt to taste (optional)
4 tablespoons butter
1/4 cup minced onion
1/4 cup mushrooms, chopped
4 tablespoons pecans, chopped
1 teaspoon soy sauce
1 clove garlic minced

Rinse hens and pat dry. Mix wine, soy sauce, salt, orange juice together. Rub 1 tablespoon butter inside each hen. Sprinkle the cavity with salt (optional).

Mix the onion, garlic, pecans, mushrooms, tangerines together. Stuff each hen with this mixture.

Heat the liquid mixture until it begins to boil. Turn off and let cool for 5 minutes. Pour 2 Tablespoons of this into each hen. Preheat oven to 325F, then bake hens for 45 minutes. Be sure to baste every 10 minutes with the liquid mixture. Use a meat thermometer to check if the poultry is cooked to its proper temperature.

Remove to a serving platter, or arrange each cooked hen on an individual plate, and serve at once. Yield: 4 servings.

(Tair ar Ddeg B&B, Baltimore, MD)

1 lb self-rising flour
8 oz. margarine
6 oz. sugar
3 oz. currants or sultanas
2 eggs
a little milk
pinch of salt

Sift flour and salt into a mixing bowl. Cut up margarine and rub in with fingertips until the mixture resembles fine breadcrumbs. Add sugar and fruit and stir in beaten eggs, mix to a stiff dough, add a drop of milk if necessary. Place on a floured surface, knead lightly and roll out to ¼ inch thickness. Cut with a fluted 2 inch pastry cutter. Cook on a pre-heated, lightly greased griddle over a slow heat until golden brown on both sides. Cool on a wire rack, serve fresh.

Makes 4 servings

1 1/2 quarts extra virgin olive oil
1 quart barrigoule mixture (see below)
4 7-ounce fillets of wild King salmon
1/2 cup olive tapenade (see below)

Barrigoule Mixture:
1/2 cup fresh baby artichoke bottoms, rough cut
1/2 cup exotic mushrooms
1/2 cup sun-dried tomato, halves
1/4 cup English peas, shelled
2 teaspoons garlic, chopped
2 teaspoons coriander seeds
2 cups chicken stock
2 cups extra virgin olive oil
2 cups white wine
1/2 cups lemon juice
1/4 ounce rosemary and thyme, chopped

Olive Tapenade:
1/4 cup Nicoise olives, pitted
1/4 cup kalamata olives, pitted
1/4 cup picholine olives, pitted
2 teaspoons garlic, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh chives, chopped
1 teaspoon Italian parsley, chopped
1 1/2 ounces extra virgin olive oil
1/2 ounce lemon juice
Fresh ground pepper, to taste

For barrigoule: Combine all liquids along with the garlic, coriander, and herbs. Bring to a boil, then add artichoke bottoms and let simmer for 3 minutes. Add the mushrooms, sun-dried tomato and English peas. Season with salt and pepper and let cool.

For tapenade: Place all ingredients in a food processor. Pulse until a fine chopped texture is reached. Check seasoning.

To serve: Heat olive oil to 180 degrees. Gently place the four fillets of salmon in the oil in pan about 4 inches deep. Fillets should be completely submerged. pa. Heat the barrigoule vegetables and place in the bottom of a bowl. When the salmon has white specks of protein appearing on it, pull it out and place on top of the barrigoule. It should be firm to the touch. Top the salmon with the olive tapenade.


2 8-oz. packages cream cheese, softened
2 8-oz. cans minced clams, drained
1 small onion, chopped
1 clove garlic, minced
1 tsp. prepared horseradish
1 Tbsp. Worcestershire sauce
1 tsp. hot sauce or to taste

Place cream cheese in a double boiler and melt, add clams, onion, garlic, horseradish, Worcestershire sauce and hot sauce. Stir in enough clam juice to make a smooth consistency. Place in a chafing dish and serve with crackers.








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