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).


ALMOND HORNS
APPLE WALNUT CAKE
APPLESAUCE DATE-NUT BREAD
BAKED ACORN SQUASH WITH CRANBERRIES
BEEF AND GUINNESS STEW
BLUE BLUEBERRY MUFFINS
BOMDIGGITY CHICKEN
BROCCOLI-CHEESE SOUP
BROILED CRAB CAKES
BRUNSWICK STEW
BUTTERMILK PIE
CHESS PIE
CHILI CORN BREAD SALAD
CHOCOLATE CHIP COOKIES
CRANBERRY-APPLE PIE
CRANBERRY-CARAMELIZED ONION RELISH
CRANBERRY FRUIT SALAD MOLD
CRANBERRY NUT BARS
CRANBERRY-RAISIN SAUCE
FRIED CHICKEN SALAD
FRIED THAI FISH CAKES
FROSTED CINNAMON ICEBOX ROLLS
FROZEN CARAMEL CUSTARD
FRUIT AND TURKEY SALAD
FUDGY WALNUT COOKIE WEDGES
HERB AND CHEESE BUBBLE LOAF
HOLIDAY HAM
HOME MADE TOMATO SAUCE
HOT FRUIT COMPOTE
JAPANESE STOCK
LEMON ALMOND BISCOTTI
LINGUINE IN BACON AND CHEESE SAUCE
MARINATED CHICKEN AND POTATOES
MARINATED CHICKEN WINGS
MASHED SWEET POTATOES
MEATBALLS IN BATTER
MEXICAN BEANS
MEXICAN RICE
MEXICAN STEAMED VEGETABLESQ
MILD BEEF CURRY
MISO SOUP
NAPA CABBAGE SAUTÉ
OUTBACK RICE DINNER
POPPY SEED CHICKEN CASSEROLE
PRIME RIB AU JUS
PUMPKIN PIE
PUMPKIN SWIRL CHEESECAKE
QUARK
QUARK MOUSSE WITH MIXED BERRIES
RASPBERRY FUDGE BALLS
RED SQUASH SOUP
ROASTED BRINED TURKEY
ROASTED GOOSE
ROASTED SALMON JAPANESE STYLE
SCALLOPED LOBSTER
SMOKED FISH WITH HORSERADISH SAUCE
SOUTH BEACH SEAFOOD PAELLA
SWEET and SOUR SAUCE
SWEET POTATO AND CRACKED PEPPER BISCUITS
TIRAMISU
TOASTED ALMOND TRUFFLES
TURKEY MEAT LOAF
VEGETABLE CREPES
VEGETABLE FRIED RICE
WHITE CHOCOLATE MACAROONS
ZUCCHINI CASSEROLE





ALMOND HORNS
Makes 30 cookies

2 (8-ounce) cans almond paste
2 1/3 cups granulated sugar
3 egg whites
1 1/2 cups sliced almonds

Preheat oven to 375 degrees. Line one or more baking sheets with parchment paper.

With an electric mixer, combine almond paste and sugar until well-mixed. Add egg whites, one at a time, until dough is just moist and holds together. Turn dough out onto a work surface. Working with about one-fourth of the dough at a time, roll into a log about 3/4 inch thick. Roll in sliced almonds. Cut in pieces 4 inches long. Bend
edges to form a crescent, pinching the ends into a point. Bake for 12 to 17 minutes, or until golden brown. Let cool 10 minutes before removing. Cool completely on a rack.

APPLE WALNUT CAKE

1 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 pound Golden delicious apples, peeled, cored, diced (weigh apples whole)
1 egg
1 cup sugar
1/2 cup coarsely chopped walnuts
1/4 cup vegetable oil
1 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 350 degrees. Grease an 8-inch square baking pan (see note below). Sift together flour, baking soda, salt and spices into a small bowl. Prepare
apples. Whisk egg in a large mixing bowl. Add the diced apples, stir to combine. Add sugar, nuts and oil. Stir to combine. Add dry ingredients. Stir only enough to combine. Batter will be "pasty." Spread batter into the prepared pan. Bake until tested inserted in center comes out clean, about 45 minutes. Cool in pan on rack for 10 minutes. Cut into squares and serve warm with vanilla or cinnamon ice cream, or with whipped cream.

Note: You can double this recipe and bake it in a 9x13 inch pan.

APPLESAUCE DATE-NUT BREAD

3/4 cup chopped walnuts
1 cup chopped dates or raisins
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup applesauce
3 tablespoons oil
1 1/2 cups flour
1 cup sugar
2 eggs
1 tsp. vanilla

In large bowl, mix nuts, dates, baking soda, salt, applesauce and oil, and let stand 20 minutes. Add the flour, sugar, eggs and vanilla and mix well after it rests. Pour batter into sprayed 9x5 loaf pan, and bake 1 hour or until knife comes clean. Cool 10 minutes and remove. Makes 1 loaf.

BAKED ACORN SQUASH WITH CRANBERRIES

1 large acorn squash, split length-wise and seeded
1/3 cup chopped pears
1/3 cup fresh cranberries
2 Tbsp frozen orange juice concentrate, thawed
2 Tbsp maple syrup
1 tsp. cinnamon
1/4 tsp. allspice

Preheat oven to 400 F degrees. In a large bowl, combine all ingredients except squash. Place squash cut side up on a foil-lined baking sheet. Spoon cranberry mixture into squash cavities. Use extra liquid to brush cut edges of squash. Bake about 30-45 minutes, or until squash is soft. Serves 2

BEEF AND GUINNESS STEW
(Irish) Serves 6 to 8

2 pounds lean stewing beef

3 tablespoons oil
2 tablespoons flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1-1/4 cups Guinness stout beer
2 cups carrots, cut into chunks
Sprig of thyme

Trim the meat of any fat or gristle, cut into cubes of 2 inches and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.

Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes.

Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.

Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.

Cover with the lid of the casserole and simmer very gently until the meat is tender, 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.

BLUE BLUEBERRY MUFFINS
Makes 1 dozen

For the muffins:
1/2 cup butter or margarine
3/4 cup sugar
2 slightly beaten eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries
1/2 cup blueberry pie filling
2 cups plus 1 tablespoon flour
1/2 cup milk

For the crumb topping (enough for two batches – freeze half for future use)
1/2 cup sugar
1 cup flour
1/4 cup softened butter or margarine

Grease the bottoms only of 12 regular size (or 6 large) muffin cups or use paper cupcake liners.

To make the crumb topping, combine the flour and sugar in a small bowl. Cut in the softened butter until the mixture is crumbly. Set aside. If the mixture is really sticky at this point, chill it in your freezer while you prepare the muffin batter.

To make the muffins, melt the butter, then mix in the sugar. Add the beaten eggs, baking powder and salt, and mix gently but well. Put 1 tablespoon of the flour in a bowl or paper bag and add the blueberries. Shake gently to coat. Add half of the remaining flour to the butter mixture and stir it in with half the milk. Repeat with the rest of the flour and milk. Stir in the blueberry pie filling. The batter will turn blue. Gently fold in the flour-coated blueberries. Fill the muffin cups three-quarters full and top each with crumb topping.

(Bake any leftover batter in a small, greased loaf pan.) Bake the muffins for 20 to 30 minutes or until they are lightly browned and spring back when you press gently on the center. (The small tea bread may take a little longer.) Turn the muffins out of the pans onto a wire rack to cool.

BOMDIGGITY CHICKEN

2 tablespoons vegetable oil
6 boneless skinless chicken breasts
1/2 cup teriyaki basting sauce
1/2 cup ranch dressing
2 (4-oz) cans sliced mushrooms, drained, optional
1 1/2 cups shredded cheddar cheese
3 green onions, chopped
1 1/2 ounces bacon bit

Preheat oven to 350 degrees F.
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and sauté 4 minutes on each side, until browned.

Place browned chicken breasts in a 9x13 inch baking dish. Brush on teriyaki sauce, then spoon on salad dressing. Spread drained mushrooms over chicken,
if using the mushrooms. Sprinkle with cheese, green onions and bacon bits. Bake for 25-35 minutes, or until juices run clear.

BROCCOLI-CHEESE SOUP
from Black-Eyed Pea's

1 1/2 pounds fresh broccoli
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch mixed with 1 cup cold water
1 pint half and half
1 pound Velveeta
1/2 teaspoon pepper

Steam broccoli until tender. Place half-and-half and water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

BROILED CRAB CAKES

1 1/2 lb crabmeat, backfin, cartilage - and shells removed
2 tbsp mayonnaise
2 tbsp Dijon mustard
3 tbsp minced onion
1 egg
1/8 tsp hot red pepper sauce, optional

Combine all ingredients and shape into 6 patties. Broil 6 inches from heat source, 3 minutes per side, until golden brown. Serve immediately. This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6.

BROILED CRAB CAKES
The Hotel Roanoke and Conference Center

1 pound crabmeat (shell removed)
1 cup mayonnaise
1 egg
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
1 teaspoon lemon juice
1 teaspoon paprika
1 teaspoon dry mustard
1/2 teaspoon black pepper
2 teaspoons Old Bay or Lemon Pepper
3/4 cup bread crumbs

Mix mayonnaise, eggs and seasonings together in a bowl until smooth. Mix
breadcrumbs in and let stand.

Pick through the crabmeat to remove any shells and place in a separate bowl.
Fold the mayonnaise mix into the crabmeat a little at a time, use just enough mix to bind the crabmeat together.

Shape the crab cakes and bake in a 350 degree oven until they are golden brown.

BRUNSWICK STEW

1 lb. chicken, cut into pieces
1 large onion
1/2 lean ham, cut into small pieces
3 pints of tomatoes
1 pint of lima beans
4 large potatoes, diced
1 pint of grated corn
1 tablespoon of salt
1/4 teaspoon pepper
pod of red pepper
butter to taste

Cut up chicken and put it in a large pan with three quarts of water, large onion, ham and simmer gently for two hours. Add tomatoes, lima beans, potatoes, grated corn, salt, pepper, and red pepper. Cover and simmer gently for one more hour stirring frequently to prevent scorching. Serve hot.

BUTTERMILK PIE

3 cups sugar
1 1/4 sticks butter, melted
6 large (or 7 medium) eggs
1 1/4 cups of buttermilk
4 tbs. flour (or 2 of flour & 2 of corn starch)
1 1/2 cups of coconut
1 1/2 cups of chopped pecans
1 1/4 tsp. Vanilla

Pour melted butter over sugar in large bowl. Blend eggs, buttermilk, and flour in blender until smooth. Stir it into the sugar/oleo mixture. Add coconuts, pecans and vanilla. Pour into 3 unbaked pie shells. Bake at 350 degrees for 50 - 60 minutes.

CHESS PIE

Graham cracker crust:
1 and 1/4 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup softened butter or margarine

Mix ingredients together and spread on well buttered pie pan

Filling:
2 eggs
1/2 cup granulated sugar
9 oz. cream cheese
1/2 cup sour cream

Beat eggs and sugar until thick. Add cream cheese and sour cream and beat until smooth. Pour into graham cracker crust. Bake 350 degrees for 25 min. Cool.

Topping:
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/2 cup sour cream.

Combine ingredients. Stir until smooth. Spread on top of cooled pie. Bake 450 degrees for five (5) minutes. Cool. Chill before serving.

CHILI CORN BREAD SALAD

1 package (8 1/2 oz.) corn bread/muffin mix
1 can (4 oz.) chopped green chilies, undrained
1/8 tsp ground cumin
1/8 tsp dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup (8 oz.) sour cream
1 envelope ranch salad dressing mix
2 cans (15 oz. each) pinto beans, rinsed and drained.
2 cans (15 1/2 oz.) each whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 oz.) shredded cheddar cheese

Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400 degrees for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool. In a small bowl combine the mayonnaise, sour cream and dressing ranch dressing mix; set aside. Crumble half of the corn bread into a 13-in. x 9-in. x 2-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. Yield: 12 servings.

CHOCOLATE CHIP COOKIES

½ pound butter
1 cup dark brown sugar, firmly packed
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 teaspoon vanilla
3 cups all-purpose flour
12 ounces semi-sweet or milk chocolate chips

Preheat oven to 325 degrees.

Cream butter and sugars. Add eggs and vanilla. Mix baking soda, salt and flour together. Add to batter. Add chocolate chips. Form into 12 balls. You may only fit a few cookies on the sheet at one time. Bake 12 to 14 minutes (preferably in your convection oven) on an ungreased cookie sheet. Makes 12 very large cookies

CRANBERRY-APPLE PIE, deep dish

1-1/2 cups flour
1-1/2 tsp. Baking Powder
1/4 tsp. salt
1/4 cup (1/2 stick) butter or margarine
1 egg, beaten
1/3 cup milk
1-1/2 cups shredded Sharp Cheddar Cheese
1-1/2 cups sugar
1/3 cup flour
1/2 tsp. ground cinnamon
6 cups thinly sliced peeled apples
2 cups cranberries
1 Tbsp. butter or margarine

Mix 1-1/2 cups flour, baking powder and salt in large bowl. Cut in butter until mixture forms coarse crumbs. Add combined egg and milk. Stir in cheese. Press dough firmly into ball with hands. Place 2/3 of the dough on lightly floured surface; roll out to15-inch square. Place on bottom and up sides of 8-inch square baking dish. Turn under edge; flute. Mix sugar, 1/3 cup flour and cinnamon in large bowl. Add apples and cranberries; toss lightly. Spoon into pastry shell; dot with 1 Tbsp. butter.

Roll remaining dough to 12-inch square; cut into 1/2-inch-wide strips. Place strips over filling to form lattice; press edges to seal. Bake at 400 deg. F for 30 minutes.

CRANBERRY-CARAMELIZED ONION RELISH
Makes about 8-10Servings

2 tablespoons Canola Oil
1 pound chopped onions
1 cup water (or red wine for a richer flavor)
1 cup granulated sugar
1 12 oz. bag fresh cranberries, cleaned
1 tablespoon red wine vinegar (or balsamic vinegar, if you prefer)
1 teaspoon salt

In a large, non-reactive pot, heat the Crisco Canola Oil over medium heat. Add the onions and cook, stirring frequently, until the onions are soft. Add 1/2 cup of sugar; raise the heat to medium high and continue to cook, stirring often, until the onions are caramelized. Add the water and remaining sugar and bring to a boil; stir well to dissolve all of the sugar. Add the cranberries, vinegar, and salt; stir well to combine. Return to a boil, lower the heat to a gentle boil, and cook, stirring occasionally, until all of the cranberries have popped and the relish is thick. Transfer to a heat-proof bowl and allow to cool completely. The relish will thicken as it cools. Cover tightly with plastic wrap and refrigerate. Relish can be made up to 5 days in advance. Recipe from Crisco.com

CRANBERRY FRUIT SALAD MOLD

6 oz package raspberry gelatin
2 cups boiling water
16 oz. can jellied cranberry sauce
8 oz. can crushed pineapple
3/4 cup orange juice
1 Tbsp lemon or lime juice
1/2 cup chopped pecans or walnuts

Dissolve gelatin in boiling water. Break up and stir in cranberry sauce, undrained pineapple, orange juice, lemon juice, and nuts. Pour into a large mold. Chill until firm. Tip mold over on plate to unmold.

CRANBERRY NUT BARS

2 eggs
1 cup sugar
1 cup flour
1/3 cup butter or margarine; melted
1 1/4 cups fresh or frozen cranberries
1/2 cup chopped walnuts

Preheat oven to 350. Grease an 8 inch square pan. Beat eggs in a medium mixing bowl until thick. Gradually, add sugar, beating until thoroughly blended. Stir in flour and melted butter; blend well. Add cranberries and walnuts mixing gently just until combined. Spread evenly in pan. Bake for 45 minutes or until golden brown. Cool and cut into squares.

CRANBERRY-RAISIN SAUCE
Here's a spicy cranberry sauce that goes equally well with ham and pork roasts as it does with turkey. Makes About 1 Cup

1 cup orange juice
1/2 cup fresh cranberries
1 Tbsp cornstarch
1 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 cup raisins

Combine the juice and cranberries in a saucepan. Cook over medium heat just until the berries "pop." Add the remaining ingredients and cook until the mixture is thick. Serve hot over baked ham (or with turkey.)

FRIED CHICKEN SALAD

1/2 cup finely chopped peanuts
3 tablespoons fine dry bread crumbs
1 tablespoon snipped fresh basil
1/4 to 1/2 teaspoon crushed red pepper
4 medium skinless, boneless chicken breast halves (about 1 lb. total)
2 tablespoons margarine or butter, melted
2 tablespoons cooking oil
8 cups torn mixed greens
3 medium oranges, peeled and sectioned
3 medium tomatoes, cored and cut into wedges
8 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices and quartered
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon snipped fresh basil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground pepper

For coating mixture, in a shall dish combine peanuts, bread crumbs, 1 tablespoon basil, and 1/4 teaspoon crushed red pepper. Set aside. Rinse chicken; pat dry. Brush each breast half with margarine or butter. Dip in peanut mixture, pressing firmly to coat.

In a large skillet cook the chicken breasts in hot oil over medium-low heat for 10 to 12 minutes or until an instant-read thermometer inserted near the center registers 170 degree F, turning once. Cool slightly. Cut into 1/2-inch-thick slices.

Meanwhile, in a very large bowl combine greens, orange sections, tomato wedges, and cheese. In a screw-top jar combine olive oil or salad oil, balsamic vinegar, 1 tablespoon snipped fresh basil, salt, 1/4 teaspoon crushed red pepper, and freshly ground black pepper. Cover and shake well. Drizzle vinaigrette over all; toss to coat. Spoon salad onto large platter. Top with sliced chicken. Serve immediately. Makes 6 main-dish servings.

FROSTED CINNAMON ICEBOX ROLLS
(This is an old recipe!)

2 pkgs active dry yeast
1/2 cup warm water (105 - 115 degrees)
2 cups lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup vegetable oil or shortening
1 egg
5 to 6 cups self rising flour
4 Tbsp butter or margarine, softened
1/2 cup sugar
1 Tbsp plus 1 teaspoon cinnamon

Powdered Sugar Frosting
1 cup powdered sugar
1 Tbsp milk
1/2 teaspoon vanilla

Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, the oil, egg and 2 to 3 cups of the flour. Beat until smooth and elastic, 8 to 10 minutes. Place in greased bowl, turn greased side up. Cover and let rise in warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched. )

Grease 2 oblong pans, 13x9x2 inches. Punch down dough; divide into halves. Roll 1 half into rectangle, 12 x 10 inches. Spread with half of the butter. Mix 1/2 cup sugar with the cinnamon; sprinkle half the cinnamon-sugar mixture over rectangle. Roll up. beginning at wide side. Pinch edge of dough into roll to seal. Stretch to make even.

Cut roll into 12 slices. Place slightly apart in one pan. Wrap pan tightly with heavy duty foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 minutes. Bake as directed below.

Heat oven to 350degrees. Remove foil from pans. Bake until golden brown,
30 to 35 minutes, Frost with Powdered Sugar Frosting while warm. 24 rolls.

Powdered Sugar Frosting:
Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla until
smooth and of spreading consistency. Frosts 1 pan of rolls.

Note: If larger rolls are desired, roll dough into rectangles 10 x 9 inches. Cut into 9 slices. Place in greased baking pans, 9x9x2 inches. 18 rolls.

Caramel Pecan Icebox Rolls:
Omit Powdered sugar frosting. Before rolling dough into rectangles, heat 1 cup packed brown sugar and 1/2 cup butter or margarine until melted; remove from heat. Stir in 2 tablespoons light corn syrup. Divide Caramel Mixture between pans. Sprinkle with 1/2 cup pecan halves (I prefer chopped). Roll dough, slice, refrigerate and bake as directed. Immediately invert pans on large trays. Let pan remain over rolls 1 minute so caramel drizzles over rolls.

Orange Marmalade Icebox Rolls:
Omit butter, sugar-cinnamon mixture and Powdered Sugar Frosting. Before rolling dough into rectangles, beat 2 cups powdered sugar, 1/2 cup orange marmalade and 1/4 cup butter or margarine, softened, until smooth and creamy. Spread each rectangle with 1/3 cup of the marmalade. Roll dough, slice, refrigerate and bake as directed. Frost with remaining mixture while warm.

FRIED THAI FISH CAKES
(Thod Mun Pla)

Fried fish cakes make a great snack on their own dipped in either Sriracha chili sauce, sweet chili sauce or you can make your own cucumber relish (recipe included). Try it for a new Thanksgiving appetizer!

1 lb. white fish meat (e.g. ladyfinger) , minced or chopped
1 egg
1/2 cup string beans, sliced fine
3 tbsp. fresh kaffir lime leaves, minced or chopped
1 tsp. sugar
1 tsp. salt
1 tbsp. of red curry paste
3 cups cooking oil for frying

Ingredients for Cucumber Relish:
1 cup diced cucumber
1/2 cup ground roasted peanuts
1/2 cup sugar
1/2 cup white vinegar or rice wine vinegar

Put all the ingredients in a large bowl and mix well knead with the hand until it sticks.

Spoon the mixture 2 tbsp; shape into small patties about 3" in diameter and deep fry in vegetable oil until golden brown.

Serve with Sriracha chili Sauce, sweet chili sauce or cucumber relish.

Cucumber relish:

Mix sugar and vinegar in the pot and heat. When the mixture comes to the boil, remove from the heat and allow to cool. Spoon into a cup, add diced cucumber and top with ground peanuts.

FROZEN CARAMEL CUSTARD

1/3 cup granulated sugar
1/2 cup whipping cream
5 beaten egg yolks
1 cup milk
1/4 cup nonfat dry milk powder
Dash salt
2 cups whipping cream
1/2 cup packed brown sugar
2 teaspoons vanilla
Caramel shards (optional, see below)

For caramel, in a heavy small saucepan, cook the granulated sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally. Do not stir. Reduce heat to low and cook until sugar is melted and golden brown, stirring frequently with a wooden spoon. Remove saucepan from heat.

Carefully stir in the 1/2 cup whipping cream. (If a large lump of syrup forms, place saucepan over low heat and stir occasionally until syrup lump dissolves. This may take 15 minutes.)

In a medium saucepan combine egg yolks, milk, dry milk powder, and salt. Cook over medium-low heat, stirring constantly, until mixture coats the back of a metal spoon. Remove from heat. Stir in the 2 cups whipping cream. Add caramel, brown sugar, and vanilla to saucepan, stirring until brown sugar dissolves.

Cool custard mixture by placing the saucepan in a bowl of ice water. Stir occasionally, adding more ice to water as necessary until mixture is completely cool. (Or, cover and chill in the refrigerator for up to 24 hours.) Freeze custard mixture in an ice-cream freezer according to the manufacturer's instructions. If desired, garnish ice cream with Caramel Shards. Makes 8 servings.

Caramel Shards: Butter baking sheet. (If desired, line the baking sheet with foil and butter the foil.) Set baking sheet aside. In a heavy large skillet cook 3/4 cup granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally. Do not stir. Reduce heat to low. Cook and stir about 3 minutes more or until sugar is melted and coppery brown in color. Remove from heat. Stir in 1/2 teaspoon hot water. Immediately pour mixture onto prepared baking sheet, spreading as thin as possible. Cool for 30 minutes. When cool, tap gently with a spoon to break into shards. Store tightly covered.

FRUIT AND TURKEY SALAD WITH CRANBERRY DRESSING

2 cups cooked turkey, cubed
1 small head lettuce, torn into pieces
1 large red apple, cored and cut into small pieces
1 orange peeled and segmented (or use a small can of mandarin oranges)
1/4 cup raisins or dried cranberries
3 tablespoons walnuts, coarsely chopped
3 kiwi fruit, peeled and sliced

Dressing:
1 cup jellied cranberry sauce
1/4 cup frozen orange juice concentrate, thawed

In a medium bowl, combine turkey, apple pieces, raisins or cranberries, orange and walnuts. In a small bowl, mix cranberry sauce and orange juice concentrate.

Arrange lettuce leaves among four plates. Just before serving gently toss turkey mixture with dressing top each plate with one cup salad mixture. Garnish with kiwi slices.

FUDGY WALNUT COOKIE WEDGES

1 (20 oz.) pkg. chocolate chip cookie dough
l (12 oz) pkg. semisweet choc. chips
2 tablespoons of butter or margarine
1 (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
1/2 cup chopped walnuts

Preheat oven to 350. Divide cookie dough into thirds. With floured hands, press the bottom of three aluminum foil 9" cake pans. Bake for 10 to 20 minutes or until golden. Cool. In a heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk. Cook and stir until thickened. (Approximately 5 minutes) Add vanilla. Spread over bake cookie crusts. Top with walnuts. Chill. Cut into wedges. Store loosely covered at room temperature.

HERB AND CHEESE BUBBLE LOAF
(Better Homes and Gardens) Makes 16 Servings

2 1/2 cups flour
1/4 ounce yeast
1 cup milk
1 tablespoon margarine, softened
4 ounces cheddar cheese, shredded (about 1 cup)
1/4 cup margarine melted
2 teaspoons dried parsley
1/2 teaspoon oregano
1/2 teaspoon marjoram

In a large mixing bowl combine 1 cup of the flour and yeast; set aside. In a small saucepan, heat and stir milk, the 1 tablespoon butter and 1/2 teaspoon salt until warm (120 to 130 degrees) and butter almost melts. Add milk mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl often. Beat on high speed 3 minutes. Stir in cheese and as much of the remaining flour as you can. Turn dough unto floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till nearly double in size (about 1 hour).

Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rise for 10 minutes. Meanwhile, lightly grease a 1 1/2 quart casserole or a 9x5x3 inch loaf pan. Stir together the 1/4 cup melted butter, parsley, oregano and marjoram. Set aside. To shape, on a floured surface roll out dough from center to edges, forming an 8x6 inch rectangle; cut into 48 pieces. Gently roll each portion of dough into a ball, tucking edges beneath. Roll each boll in butter mixture. Arrange balls, smooth sides up, in prepared casserole or pan. Cover, let rise in a warm place till nearly double (30 to 40 minutes). Bake in a 375 degree oven 35 to 40 minutes or till bread sounds hollow when tapped (cover loosely with foil the last 10 to 15 minutes to prevent over-browning). Remove bread from casserole or pan. Serve warm. Makes 1 loaf. (This can be made into muffins if desired. Use standard cooking times for muffins/rolls.)

(This makes a great accompaniment to pasta and salad. We do not cut ours into 48 equal pieces. We just roll balls of dough with our hands. It makes a loaf of bread with easily separate-able chunks with herbs throughout the loaf.)

HOLIDAY HAM

1 9 to 10 lb. smoked, cooked ham
whole cloves
1/2 cup orange flavored liqueur plus 1/3 cup
1 1/2 cups brown sugar, firmly packed
1 cup cranberry juice cocktail
1/2 cup honey
3 1/2 tablespoons prepared mustard
3 tablespoons butter or margarine
2 tablespoons cider vinegar
1 1/2 tablespoons all-purpose flour
2 oranges, peeled and sliced
Maraschino cherries for garnish

Skin and score ham. Stud with cloves.

Inject 1/2 cup liqueur into ham at 3 inch intervals, using a baster with an injection attachment.

Combine brown sugar, cranberry juice cocktail, honey, 1/3 cup liqueur, mustard, butter, vinegar, and flour in a medium saucepan and stir well. Bring to a boil, then reduce heat and simmer for 2 minutes. Set aside.

Place ham, fat side up and pour mixture over ham. Insert a meat thermometer. Cover and bake at 325 F for 2 1/2 hours, basting frequently.
Arrange orange slices over top, with cherries in the center of each orange slice. Bake uncovered for 30 additional minutes or until meat thermometer reaches 140 degrees F.

HOME MADE TOMATO SAUCE

4 tablespoons vegetable oil
1 large onion, chopped
1 (28 ounce) can crushed tomatoes (or use several fresh tomatoes)
2 cups water
1 (6 ounce) can tomato paste
2 leaves of fresh basil
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper

In a large saucepan over medium-high heat, sauté onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.

HOT FRUIT COMPOTE
(Microwave)

1 16-ounce can applesauce
1 17-ounce can apricot halves, drained
1 16-ounce can pear halves, drained
1 16-ounce can sliced peaches, drained
2 8 ¼-ounce can pineapple chunks, drained
2/3 cup firmly packed brown sugar
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
4 tablespoons butter
vanilla ice milk

In 2-quart casserole, layer half of following ingredients in order given: applesauce, apricot halves, pear halves, sliced peaches, pineapple chunks. brown sugar, cinnamon and nutmeg. Dot with 2 tablespoons butter. Repeat with remaining fruit, sugar, spices and butter. (Can be prepared 1 day ahead. Cover and refrigerate.)

Microwave (covered) on HIGH until just heated through, about 6 minutes. Uncover and turn. Microwave on HIGH 6 more minutes.. Serve with ice milk. Serves 6 to 8

JAPANESE STOCK

*4-inch piece kombu
5 dried shitake mushrooms
5 cups water

Wipe kombu with a damp cloth. Place all ingredients in a soup pot. Bring to a boil. Remove from heat and let steep for 1/2 hour. Strain and refrigerate for up to 5 days. [serves 6]

*Note: Kombu or kelp is a sea vegetable that can be purchased at an Asian market or macrobiotic section of any health food store.

LEMON ALMOND BISCOTTI
Yield: 3 dozen cookies

1-3/4 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
2 tablespoons finely grated lemon zest
3/4 cup coarsely chopped almonds
2 eggs
1/3 cup olive oil
1 teaspoon vanilla
1/2 teaspoon almond extract

Preheat the oven to 235 degrees F. Grease your cookie sheet.

In a bowl, mix together flour, sugar, baking powder, lemon zest, and almonds. Make a well in the center.

In another bowl, whisk eggs, oil, vanilla and almond extract. Pour into well and mix until a soft, sticky dough forms.

Divide dough in half. Shape into two rolls about 10 inches long. Place about 2 inches apart on prepared cookie sheet. Bake in preheated oven for 20 minutes.

Cool on sheet for 5 minutes, then cut into slices 1/2-inch thick. Return to sheet and bake for 10 minutes. Turn slices over and bake for 10 minutes more. Immediately transfer to wire racks.

LINGUINE IN BACON AND CHEESE SAUCE
Serves 4-6

1 pound uncooked linguine or noodles
8 slices bacon, diced
3 eggs at room temperature, slightly beaten
1 cup grated Romano or Parmesan cheese
Freshly ground pepper
1/4 cup butter

Cook linguine in boiling salted water 8 - 10 minutes. Drain, season with salt, and return to pan to keep warm. Fry bacon until crisp, drain, and keep hot. Reserve bacon drippings and keep hot. Add eggs, cheese, pepper, hot bacon pieces and hot bacon drippings to linguine. Mix well. If eggs are not entirely set, mixture may be heated slightly. Place in a heated serving dish and top with slices of butter. If all ingredients are mixed while very hot, the eggs will be set and the linguine ready to serve when the slices of butter have melted.

MARINATED CHICKEN AND POTATOES

6 - 7 boneless chicken breasts
10 - 12 very small potatoes or 5 - 6 regular size cut into two-inch chunks
1 cup soy sauce
3/4 cup olive oil
1 Tbsp. oregano
5 - 6 cloves garlic, crushed

Optional Ingredients (Highly Recommended):

16 oz. canned tomatoes, quartered
1 large onion, sliced

Combine soy sauce, olive oil, oregano and garlic in bowl and mix well. Cut chicken breasts in half and arrange evenly in baking dish with potatoes. Pour olive oil/soy sauce marinade over chicken and potatoes. Turn chicken and potatoes in marinade to coat evenly. Allow chicken to marinate in refrigerator for 2 to 4 hours. Pour off excess marinade so that only a small amount remains in the bottom of the baking dish. If you wish to use the optional ingredients, add the tomatoes evenly over the dish, pour on the juice from the can of the tomatoes and then follow with the onion slices. Cover and bake at 350 degrees for about 1 and 1/2 to 2 hours until potatoes are tender.

MARINATED CHICKEN WINGS

1 cup soy sauce
1/2 cup honey
1 tsp fresh garlic
1/2 cup orange juice
1 tsp ginger, chopped
8 chicken wings

Combine all ingredients in the Mix-N-Pour. Marinate chicken wings at least 2 hours before cooking or overnight if possible in the Season Serve.

Place wings on baking tray and pour over marinade. Sprinkle with sesame seeds.

Bake at 400 deg. F. for 1 hour and 15 minutes, basting every 15 minutes with marinade.

MASHED SWEET POTATOES
WITH CARAMELIZED ONION AND PANCETTA
For a slightly firmer mixture, use a combination of sweet potatoes and russets. For the brightest color, choose the orange sweet potatoes (sometimes labeled as yams), not the white ones.

2 lb. Garnet sweet potatoes (about 3 medium), peeled, cut into 2-inch pieces
2 tablespoons olive oil
4 oz. pancetta, finely diced*
1 medium onion, coarsely chopped
1 tablespoon red wine vinegar
1/4 cup (2 oz.) mascarpone cheese or cream cheese
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Boil sweet potatoes in large saucepan of boiling salted water over medium-high heat 15 to 20 minutes or until very tender. Drain sweet potatoes; return to saucepan.

Meanwhile, heat oil in large skillet over medium heat until hot. Add pancetta; cook 2 to 3 minutes or until pancetta begins to brown. Add onion; cook 15 to 20 minutes or until onions are caramelized, stirring frequently. Adjust heat, if necessary, to prevent onions from browning too quickly. Add vinegar; stir, scraping up browned bits from bottom of skillet.

Over very low heat, mash sweet potatoes. Add mascarpone, salt and pepper. Stir in onion mixture.

*Pancetta is an unsmoked rolled Italian bacon that is cured with salt and spices. If you can't find pancetta, substituted blanched bacon. Cook the bacon in a medium pot of boiling water 1 minute. Drain and rinse until cool. Blanching helps remove some of the smoky flavor from the bacon. 8 (1/2-cup) servings

MEATBALLS IN BATTER
WITH SWEET CHILI SAUCE

1 lb ground beef
3 teaspoons brown sugar
1 tablespoon light soy sauce
1 teaspoon grated fresh ginger
1 tablespoon plain flour
2 teaspoons white vinegar
1/2 cup walnuts, finely chopped
plain flour extra
oil for deep frying

Batter
1/2 cup plain flour
1 egg
1/2 cup soda water

Sweet Chili Sauce
1 tablespoon light soy sauce
1 tablespoon white vinegar
1/2 teaspoon grated lemon rind
1/4 cup brown sugar
1/2 cup water
1 small fresh red chili, finely chopped

Combine mince, sugar, sauce, ginger, flour, vinegar and nuts in bowl; mix well.

Shape 2 level teaspoons of mixture into balls. Toss meatballs in extra flour.

Dip meatballs in batter, deep-fry in hot oil until browned and cooked through; drain. Serve meatballs with sweet chili sauce.

Batter
Sift flour into bowl, gradually stir in combined egg and soda water; beat until smooth; cover, stand 30 minutes.

Sweet Chili Sauce
Combine sauce, vinegar, rind, sugar and water in pan. Stir over heat without boiling, until sugar is dissolved. Bring to boil, simmer, uncovered, 3 minutes, stir in chilies.

Makes around 50. Source: Australian Woman's Weekly.

MEXICAN BEANS

2 cups dried pinto beans, soaked 6-8 hours or quick-soaked
1 small onion, cut in wedges
1 large clove garlic
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 teaspoon sea salt

Drain beans and discard soaking water. Put beans in a pressure cooker. *** Add enough water to cover beans by 2 inches.

Add onion and garlic clove. Secure lid and bring up to pressure.

Lower temperature to moderate heat and cook for 45 minutes. Remove from heat and allow pressure to release naturally.

Remove 1/4 cup of bean cooking liquid from the pressure cooker and mix together with chili powder and cumin.

Add spice mixture to the beans and stir to incorporate. Pressure-cook for another 30 minutes. Add salt and stir to incorporate.

*** If you don’t want to use a pressure cooker, merely cook the beans in a regular soup pot. Of course, they will have to cook for a few hours, and be given an occasional stir. Your beans will be lovely, regardless of the method you use.

Break up bean mixture with a potato masher. Check for seasoning. [Serves 8]

MEXICAN RICE

2 cups short grain brown rice
1 1/2 teaspoons extra virgin olive oil
2 cloves garlic, minced
1 medium onion, chopped
2 tomatoes, peeled, seeded and chopped (optional)
1 teaspoon fresh chili pepper, minced (optional)
1/4 teaspoon ground cumin
4 cups water
1/2 teaspoon sea salt
3 tablespoons fresh coriander leaves, chopped

Soak rice for 1 hour. Drain.

Heat oil in a medium-size heavy pot. Add garlic and onion, and sauté 2-3 minutes. Add tomato, chili pepper, cumin, rice, water and salt. Cover pot.

Bring to a boil, reduce heat to low and place a flame deflector under the pot.

Cook for 1 hour. Remove from the heat and allow to rest, covered, for 15 minutes. Mix in fresh coriander leaves and serve. [Serves 8]

[] Spike likes to do it a little differently: heat the oil, and sauté the garlic and onion
in a large skillet. Add the rice, and sauté it until it has browned a little. Add in the
tomatoes, chili pepper, and cumin, and let that heat nicely. Meanwhile, bring the
salted water to a boil in another pot. When it has come to a rolling boil, add the
stuff from the skillet, pop on the lid to the pot, and let it cook on low heat for about
½ hour. Turn off heat, give the rice a stir, put the lid on, and let it rest for awhile before serving. []

MEXICAN STEAMED VEGETABLES

Fresh veggies (cauliflower, broccoli, carrots, turnips, etc.), cut in equal-size pieces
Grape-seed oil
*Dry-roasted cumin seeds
Sea salt and freshly ground black pepper, to taste

Place vegetables in a bowl. Drizzle lightly with grape-seed oil.

Add a sprinkle of cumin seeds. Toss to incorporate. Season with sea salt and freshly ground pepper.

Place vegetables in a steamer and steam until tender.

*Note: To roast cumin seeds, heat a small skillet over medium heat. Add enough seeds to cover the bottom of the pan. Roast seeds 1-2 minutes until an aroma is released. Stir the seeds continuously with a wooden spoon to prevent them from burning. Allow seeds to cool before using them.

MILD BEEF CURRY
(Vietnamese)

2 lbs beef chuck steak
1 tablespoon finely chopped fresh lemon grass
1 small fresh red chili, finely chopped
1 tablespoon chopped fresh ginger
2 teaspoons mild curry powder
1 teaspoon cracked black pepper
1 teaspoon brown sugar
1 clove garlic, crushed
1/4 cup fish sauce
1/3 cup peanut oil
2 medium onions, sliced
4 cups water
1/4 cup tomato paste
1 star anise
1/2 small daikon (Chinese radish)
2 small carrots, sliced

Cut beef into 3cm pieces, combine in bowl with lemon grass, chilli, ginger, curry powder, pepper, sugar, garlic and fish sauce; mix well. cover, refrigerate several hours or overnight.

Heat half the oil in pan, add beef mixture in batches, cook until browned all over then remove from pan.

Heat remaining oil in pan, add onions, cook, stirring, until onions are soft. Add water, paste, anise and beef mixture to pan. simmer, covered 30 minutes. Remove cover, simmer another 30 minutes.

Cut daikon into 2 inch strips. Add carrots and daikon to pan, simmer, uncovered about 15 minutes or until beef and vegetables are tender. Serve with rice.
Serves 4 to 6.

MISO SOUP

The Diet Doctor: This is a satisfying winter soup that is extremely low in fat and calories, and takes practically no time to prepare.

1/4 cup daikon, sliced in thin rounds cut in half
1/4 cup carrot, sliced in thin rounds cut in half
4 fresh shitake mushroom caps, thinly sliced
2 tablespoons scallions, chopped
1 handful chopped seasonal greens (kale, collards, mustard)
1 quarter-size slice fresh ginger root, peeled and julienned
2 cups water, Basic Vegetable Stock (recipe on disk 430) or Japanese Stock (recipe below)
*1 tablespoon instant wakame flakes or arame (optional)
2 tablespoons miso
1-2 drops toasted sesame oil
1-2 drops sake
1-2 drops tamari

Place first 8 ingredients in a pot. Bring to a boil. Reduce heat and gently simmer for 5 minutes.

Remove 1/4 cup of broth from the pot and whisk together with miso until a liquid purée is formed. Pour miso mixture back into the pot.

Season with sesame oil, sake and tamari. Allow to simmer for 1 minute and serve. [Serves 4]

*Note: Miso is a paste made from soy beans and rice. Wakame and arame are sea vegetables, all of which can be purchased at Asian markets or the macrobiotic section of any health food store.

NAPA CABBAGE SAUTÉ

1 teaspoon grape-seed oil
1/4 teaspoon fresh hot chili pepper, minced
2 teaspoons fresh ginger root, grated
1 pound Napa cabbage, shredded
1 medium carrot, julienned
1/2 cup fresh chives, cut in 2-inch pieces
Sea salt, to taste
*2 tablespoons mirin

Heat oil in a sauté pan over medium heat. Add chili pepper and ginger, and warm for 30 seconds. Add the cabbage, carrots and chives. Season with sea salt and sauté for 3 minutes. Add mirin, cover and cook for 4 minutes. Uncover and cook until liquid evaporates. [Serves 6]

*Note: Mirin is a sweet rice wine used in Japanese cooking. It is available in Asian markets and many grocery stores.

OUTBACK RICE DINNER

2 tablespoons low sodium tamari
2 tablespoons sake
2 tablespoons mirin (see note)
1 cup cauliflower florets
1 cup broccoli florets
1 medium carrot, cut in 1/4-inch thick slices
6-ounce salmon fillet
2 cups cooked brown rice
Water or vegetable stock
Sea salt or freshly ground black pepper, to taste

Combine tamari, sake and mirin in a small bowl. Place vegetables in a separate bowl and marinate in 4 tablespoons of the tamari mixture.

Marinate the salmon in the remaining 2 tablespoons of the tamari mixture. Allow to rest for 15-30 minutes.

Steam the vegetables until tender. Set aside. Steam the salmon until cooked through. Remove and discard the salmon skin.

Heat a wok on medium. Add rice, steamed vegetables and fish. Gently mix together. Cook to heat through. If the pan gets too dry, add a dash of water or stock. Season to taste. [Serves 2]

Note:: Mirin is a sweet rice wine used in Japanese cooking. It is available in Asian markets and many grocery stores.

POPPY SEED CHICKEN CASSEROLE

3 lb. chicken
2 cans cream of chicken soup
1 cup sour cream
1 stack Ritz crackers, crushed
1 stick margarine, melted
2 tsp. poppy seed
1 cup chopped celery
1 cup water chestnuts

Cook chicken in small amount of water and when well done, chop up coarsely.
Mix soup, sour cream, celery, chopped chicken and water chestnuts and put in
a 9 x 13 inch casserole dish. Melt margarine, add crushed crackers and poppy seeds. Mix well. Cover chicken mixture with margarine, crackers and poppy seed mixture and salt and pepper to taste. Bake at 350 degrees for 45 minutes or until it bubbles up.

PRIME RIB AU JUS

1 750-ml bottle Cabernet Sauvignon
2 cups beef stock or canned broth
1 cups ruby Port
1 1/2 large garlic cloves, peeled
1/2 large shallot, peeled
1 bay leaves
1 1/2 teaspoons dried thyme
1 3-pound boneless prime rib beef roast
2 large garlic cloves, pressed
Fresh parsley sprigs

Combine first 6 ingredients and 1/2 teaspoon thyme in large saucepan. Boil until reduced to 1 cups, about 30 - 45 minutes.

Preheat oven to 450°F. Place beef, fat side up, in heavy baking pan. Rub beef all over with pressed garlic and 1 teaspoon thyme. Season beef generously with salt and pepper. Roast 30 -35 minutes. Tent beef with foil

Tent should ONLY cover the top 1/3 of the roast!

Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 25 minutes. Transfer to carving platter and let stand 15 minutes.

Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet stock to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper.

Serve with a small baked potato and fresh steamed vegetables.

PUMPKIN PIE

1 (9 inch) prepared graham cracker crust
2 cups pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 egg
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter
3/4 cup chopped walnuts

Preheat oven to 425 degrees F .
In a mixing bowl, combine the pumpkin, condensed milk, egg, ¾ teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.

Bake at 425 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F

In a small bowl, combine brown sugar, flour, and remaining ½ teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.

PUMPKIN SWIRL CHEESECAKE

2 cups finely crushed ginger snaps
1/2 cup finely chopped pecans
6 tbsp. butter or margarine, melted
3 pkg. (8 oz. each) cream cheese, softened
1 cup sugar, divided
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash ground cloves

Mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch spring-form pan.
Beat cream cheese, 3/4 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1-1/2 cups of the plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
Bake at 325°F for 55 minutes or until center is almost set if using a silver spring-form pan. (Or, bake at 300°F for 55 minutes if using a dark nonstick spring-form pan.) Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight.
QUARK
2 cups Plain yogurt
1/2 cups Sour cream
1/4 cups Sugar
1 1/2 tsp Vanilla
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg

Combine all ingredients until smooth; refrigerate only. Do not freeze.

It is like a cross between Yogurt and cottage cheese, you can cook, bake with it, eat it with bread and better and top the Quark with marmalade, makes a great dip and it will make the greatest Cheesecake you will ever have.

Other uses....
you can use it for relief of a sunburn
You can use it in a face-pack
you can add coloring to it and use as finger-paint.

Quark is a soft, spreadable German cream cheese with a tangy flavor. It is
available in textures that range from creamy and spreadable to firm.

A modern cheese variety, Quark features a low fat content of about 0.3 to
11%. When made with 0.3% fat content, it is firm, crumbly, and dry. Made
with a 5% fat content, its texture resembles that of low-fat American
ricotta. Quark with an 11% fat content resembles very smooth cream cheese.
When Quark is used to create a processed cheese, it may be combined with
cream, butter, onions, and paprika, and is intended to be used as a snack or
condiment. Quark is also used to make a variety of fresh sour-curd cheeses
in Germany, Austria, and the Czech and Slovak Republics.

Quark is a soft, unripened cheese with the texture and flavor of sour cream. It has a milder flavor and much richer texture than yogurt. The texture of low-fat Quark is richer than that of low-fat sour cream.

QUARK MOUSSE WITH MIXED BERRIES

For the mousse:
2 1/2 teaspoons powdered unflavored gelatin
2 2/3 cups heavy cream
5 large egg yolks
3/8 cup plus 1 tablespoon sugar
2 1/2 cups quark (see recipe above)

For the berries:
2 pints raspberries
1 lemon, zested and juiced
1 1/2 tablespoons honey
1 pint strawberries, sliced
1 pint blueberries
Raspberry sorbet, for serving (optional).

Place gelatin in a cup and add 1 tablespoon cold water. Let soften for 5 minutes. Place cream in a mixing bowl and whip until medium peaks form. Place egg yolks in another mixing bowl and whip until ribbons form, 3 to 5 minutes.

Place a small saucepan over high heat. Add sugar and 3 ½ tablespoons water and bring to a boil. Once sugar dissolves, take pan off heat and stir in gelatin. With mixer on, slowly pass sugar mixture through a sieve into egg yolks. Let mixture whip until it cools to room temperature, 4 to 5 minutes.

Gently fold quark into yolks in 3 additions. Gently fold in whipped cream in 3 additions. Spoon mousse into 9 8-ounce ramekins or a large serving bowl and chill for at least 3 hours.

Place 1/4 of raspberries in a bowl. Add lemon juice and honey and mash together. Stir in remaining raspberries, strawberries, blueberries and lemon zest. Set aside for at least 15 minutes.

Place 1/4 of berry mixture in a blender and purée. Pass mixture through a fine sieve and set aside. To serve, unmold each mousse onto a plate or spoon into bowls, garnish with berries and drizzle with berry sauce. Top with sorbet if desired.
Yield: 9 servings. Adapted from Gotham Bar and Grill

RASPBERRY FUDGE BALLS

8 oz. cream cheese; softened
6 oz. chocolate chips; melted
3/4 cup vanilla wafer crumbs
1/4 cup raspberry preserves; seedless
1/3 cup almonds; finely chopped

Combine cream cheese and chocolate. Mix until well blended. Stir in crumbs and preserves. Shape into 1 inch balls and roll in chopped almonds. Chill for several hours. Yield: 30 balls

Note: Graham cracker crumbs or chocolate wafer crumbs and strawberry preserves can be rolled in chopped pecans. These freeze well. Just take them out approximately a half an hour before serving.

RED SQUASH SOUP

2 pounds winter squash (buttercup, butternut, acorn, red kuri)
2 teaspoons extra virgin olive oil
1 carrot, chopped
1 stalk celery, chopped
1 small onion, chopped
Bouquet garni (1 sprig thyme, 6 sprigs parsley and 1 bay leaf, tied together with
string)
4 cups Basic Vegetable Stock (recipe on disk 430 or purchased) or water
Sea salt and freshly ground black pepper, to taste
1 teaspoon fresh thyme leaves

Preheat oven to 450 degrees F.

Cut squash in half, and scoop out seeds and fibers. Place squash halves on a baking sheet, cut-side down, and bake for 30-45 minutes until tender.

Scoop out cooked flesh and set aside.

In a soup pot, heat oil on medium and add carrot, celery, onion and bouquet garni. Sauté until vegetables start to release their juices, about 2-3 minutes. Add squash flesh and stock.

Bring to a boil and then reduce heat to a gentle simmer for 30 minutes with the lid partially off. Remove bouquet garni.

Purée the soup and season to taste. Add fresh thyme leaves and allow the soup to rest for 5 minutes. Ladle the soup into serving bowls. [Serves 6]

ROASTED SALT-BRINED TURKEY

Brine
1 cup plus 2 tablespoons kosher salt
1/3 cup brown sugar (optional)
1 gallon cold water
1 (12 pound) turkey with neck, wing tips, heart
and gizzard reserved for Giblet Gravy

In a large stockpot, dissolve the salt and brown sugar (if using) in the cold water. Add the turkey and refrigerate for 12 to 24 hours. Remove the turkey from the brine and pat dry inside and out with paper towels.

NOTE: You can add any combination of herbs and spices you desire to the brine solution: juniper berries, bay leaves, black pepper, thyme, cloves, allspice, etc.

Roast as per instructions below or roast using your favorite method.

Turkey
6 tablespoons unsalted butter, softened
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon dried thyme
1 teaspoon kosher salt
3/4 teaspoon freshly-ground black pepper
1 large onion, quartered
2 celery ribs, cut into 2-inch lengths
1 bunch of thyme sprigs
4 sage sprigs
4 garlic cloves, unpeeled
3 bay leaves
6 thick slices bacon
1 quart chicken stock or canned low-sodium broth
Giblet Gravy

Preheat oven to 325 degrees F.

In a small bowl, blend the butter with the orange juice, lemon juice, thyme, salt and pepper. Rub the turkey inside and out with the butter. Fill the cavity with the onion, celery, thyme sprigs, sage sprigs, garlic and bay leaves. Truss the bird tightly and transfer it to a rack set in a roasting pan. Arrange the bacon slices over the breast and pour 2 cups of the stock into the roasting pan.

Roast the turkey in the oven for 45 minutes, then baste with 1 cup of the stock. Roast the turkey for 1 1/2 hours longer, basting with the pan juices every 20 minutes. Add the remaining 1 cup of stock to the pan and roast the turkey for about 1 hour and 50 minutes longer, basting every 15 minutes with the pan juices. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh registers 170 degrees F; if the bacon is very dark, remove it from the breast. Transfer the turkey to a carving board, cover loosely with foil and let rest for at least 20 minutes.

Pour the pan juices into a glass measure or bowl and skim off the fat. Strain the juices into the Giblet Gravy and reheat if necessary. Carve the turkey and serve with Giblet Gravy.

ROASTED GOOSE

1 14 to 15 lb. fresh or thawed frozen goose
1/2 cup butter or margarine
1 large onion, chopped
3 stalks celery, sliced
8 cups white bread, torn in small pieces
4 cups whole-wheat bread, torn in small pieces
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup water
1 egg
1 large carrot, chopped
2 bay leaves
1/4 cup unsifted all-purpose flour

In large (8-quart) stockpot, melt butter over medium heat. Reserve 1/4 cup onion and add remaining onion to butter; sauté for 5 minutes. Add celery and cook until tender-crisp. Stir in bread cubes, thyme, 1/2 tsp salt, and 1/4 tsp pepper until lightly mixed and remove from heat. In cup, combine water and egg; stir egg mixture into bread mixture. Set bread mixture, or stuffing, aside. Heat oven to 400 F. Remove neck and giblets from goose. Remove excess fat from neck and body cavities. Rinse goose, neck, and giblets and drain well. Fill neck cavity with some stuffing. Fasten neck skin to back with a small metal skewer. Spoon remaining stuffing into body cavity and tie legs together.

Place goose, breast side up, on wire rack in shallow roasting pan. With tines of fork, pierce skin of goose well. Insert meat thermometer into inside thigh muscle, being careful not to touch the bone.

Roast goose, uncovered, 1 hour. Meanwhile, in 2-quart saucepan, cook neck and giblets over medium heat until well browned, stirring occasionally. (If desired, exclude the liver, wrap and freeze for another use.) Stir reserved onion, the carrot, and bay leaves into giblets; add enough water to cover. Heat to boiling over high heat. Reduce heat to low, cover, and simmer 1 hour.

Reduce oven temperature to 325 F and continue roasting 2 1/2 to 3 hours longer or until thermometer registers 185 degrees. During roasting, spoon off accumulated fat at 30-minute intervals. Transfer goose to large platter; let stand 15 minutes before carving.

Prepare gravy. Remove skewer and untie the goose legs. Carve and serve.

ROASTED SALMON JAPANESE STYLE

3 tablespoons low sodium tamari
*1 tablespoon mirin
1 tablespoon sake
**2 pounds salmon fillets or striped bass fillets

Preheat oven to 400 F.

Combine the first 3 ingredients and pour over the salmon to marinate for 1 hour.
Roast salmon for 15-18 minutes (10-12 minutes per inch of thickness). [Serves 6]

*Notes: Mirin is a sweet rice wine used in Japanese cooking. It is available in Asian markets and many grocery stores.

We recommend that you use wild-caught salmon instead of farm-raised salmon.

Variation 1: To make a sauce, double or triple the marinade. Heat the extra marinade over medium heat and reduce to half the original volume. Drizzle over the cooked salmon. (Do not use the marinade in which the fish soaked.)
Variation 2: You can also barbeque the fish and baste with extra marinade.

SCALLOPED LOBSTER

1 1/2 cup cooked lobster meat
1 cup soft bread crumbs
1 cup milk or thin cream
1 egg, well beaten
2 Tablespoons melted butter or margarine
1/2 Teaspoon prepared mustard
1 Teaspoon lemon juice
Few drops juice from and onion
1/2 Teaspoon salt
1/4 Cup breadcrumbs

By hand, mix lobster meat, breadcrumbs, milk, egg, butter, mustard lemon and onion juice. Put into greased baking dish and cover with breadcrumbs and
a few pats of butter. Bake 30 minutes in moderate (350 degree) oven.

SESAME BEEF

1 pound beef boneless sirloin steak
2 tablespoons sugar
2 tablespoons soy sauce
1/4 teaspoon pepper
1/4 cup finely chopped green onions (3 medium)
2 cloves garlic -- finely chopped
1 tablespoon sesame seed
2 tablespoons vegetable oil
2 cups hot cooked vermicelli

Cut beef diagonally across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, about 1 1/2 hours.) Mix sugar, soy sauce, pepper, green onions and garlic in glass or plastic bowl. Stir in beef until well coated. Cover and refrigerate 30 minutes. Drain beef mixture.

Heat sesame seed in 10-inch skillet over medium heat, stirring frequently, until golden brown. Remove sesame seed from skillet. Heat oil in same skillet over medium-high heat. Cook beef mixture in oil, stirring occasionally, until brown. Serve over vermicelli. Sprinkle with sesame seed. Yield: 4 servings.

SMOKED FISH WITH HORSERADISH SAUCE
Seafood was abundant and readily available to early colonists - lobsters and crabs were considered "trash" food and fed to the pigs. Smoking was an ancient method used both in Europe and the New World to preserve fish and meats, and a wide variety of smoked fish was available to the transplanted colonists.

For the sauce:
3/4 cup mayonnaise
3/4 cup sour cream
1 Tbsp prepared horseradish, or to taste
1 Tbsp chopped capers
1 tsp lemon juice
Salt and freshly ground pepper to taste

For the fish:
1 lb smoked fish fillets such as trout, salmon, mackerel, or herring, skin and bones
removed
Lettuce leaves, thinly sliced onion, thinly sliced radishes, and lemon wedges for garnish

Blend the ingredients for the sauce until thoroughly combined and refrigerate covered until ready to serve. Arrange the smoked fish fillets on lettuce leaves, garnish with sliced onion, radishes, and lemon wedges. Serve with the horseradish sauce. Serves 4 to 6.

SOUTH BEACH SEAFOOD PAELLA

6 tablespoons olive oil
1 cup minced onions
1 small sweet red bell pepper, seeded, cut into 1/2-inch pieces
1 small sweet green bell pepper, seeded, cut into 1/2-inch pieces
1 cup canned chopped tomatoes, drained
1 tablespoon minced garlic
1 tablespoon minced fresh thyme
1 pound fresh fish (grouper, scrod, haddock, halibut or swordfish), skinless, cut into
1-inch chunks
12 large or jumbo shrimp, cleaned and peeled, leaving tails intact
1 pound sea scallops
16 fresh mussels
Sea salt and freshly ground black pepper
6 ounces andouille sausage, cut into 1/2-inch thick pieces
1/2 cup dry white wine
3 cups long-grain rice
1 teaspoon saffron threads
3 cups chicken stock, hot
3 cups clam juice, hot
1/2 pound sugar snap peas
1 medium red pepper, cut into long 1/2-inch wide strips
Chopped fresh parsley to garnish

Sofrito: In a heavy 12-inch skillet, heat 3 tablespoons olive oil until hot. Add the onions and the pepper, and cook, stirring for 5 minutes until they are soft and transparent.

Add tomatoes, garlic and thyme. Cook, stirring for 5 more minutes, until most of the liquid in the pan evaporates and the mixture is thick.

Put this sofrito mixture aside for later.

Seafood and sausage: Season the fish, shrimp and scallops with salt and pepper. In a skillet, heat 3 tablespoons of olive oil over moderately high heat until hot. Add the fish, shrimp and scallops and mussels and sauté for 3-5 minutes. Add the sausage and cook until lightly brown. Transfer to plate and deglaze pan with 1/2 cup dry white wine.

Paella: About 30 minutes before serving the paella, preheat oven to 400 degrees. In a 14-inch paella pan or shallow casserole dish, combine the sofrito, rice and saffron. Pour in 3 cups chicken stock and 2 cups of clam juice and stir constantly,
bringing to a boil. Remove the pan from the heat and season with salt and pepper.

Arrange the seafood on top of the rice. Set the pan on the lowest oven shelf and bake uncovered for 20 minutes. Do not stir. Sprinkle the sugar snap peas and the red pepper strips over the paella and bake 5 minutes more. If the rice needs to be softer, add the remaining cup of clam juice.

Remove from the oven and let stand 5 minutes before serving. Garnish with parsley.

Make sure you use the freshest seafood. Make sure the shrimp and scallops have a nice aroma that is not overpowering. Mussels and clams are fresh if the shells are closed. Once you cook them, they will open up. Monte Kem, Red Lobster

SWEET and SOUR SAUCE

In saucepan mix:
1 cup sugar
1/2 cup white vinegar
1/2 cup water

Simmer for 5 minutes.

In small bowl combine:

2 teaspoons cornstarch
1 tablespoon cold water, add to the hot mixture.

Cook and stir till sauce thickens and bubbles. Makes 1 ½ cups.

SWEET POTATO AND CRACKED PEPPER BISCUITS
Makes 15 servings

1 large cooked sweet potato, about 10 ounces, mashed
1/2 cup buttermilk
2 1/2 to 3 cups self-rising flour
1 tablespoon light brown sugar
1 teaspoon freshly ground pepper
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup ( 1/2 stick) chilled unsalted butter, cut into small cubes
2 tablespoons solid vegetable shortening
2 tablespoons butter, melted

Preheat oven to 450 degrees. Lightly grease a baking sheet and set aside.

In a bowl, whisk the potato and buttermilk. In another bowl, combine 2 1/2 cups flour, brown sugar, pepper, cinnamon and salt. Using a pastry blender or fingers, cut in the chilled butter and shortening until the mixture resembles coarse meal. Make a well in the center and add the potato mixture. Stir to moisten evenly; do not overwork.

Sprinkle your work surface with flour and turn out dough. Sprinkle additional flour over the top. Lightly flour your hands, pinch off a piece of dough and use your hands to form biscuits (dough can also be gently patted flat and biscuits can be cut out --- just watch to make sure dough doesn't stick and that you don't over-flour surfaces, or biscuits won't be as tender). Place on baking sheet. Brush the tops
lightly with melted butter. Bake 12 to 15 minutes, or until golden brown. Transfer to a wire rack and let cool for 5 minutes.

TIRAMISU

6 tablespoons Kahlúa or other coffee liqueur
3 tablespoons granulated sugar
1 tablespoons water
2 teaspoons instant espresso powder or instant coffee powder
1/2 cup whipped cream cheese
2 tablespoons whipping cream
4 (1/2-inch-thick) slices purchased pound cake
2 teaspoons unsweetened cocoa powder

Combine Kahlúa, 1 tablespoon sugar, 1 tablespoon water and instant espresso powder in small bowl; stir until espresso powder dissolves.

Combine cream cheese, whipping cream, 1 tablespoon Kahlúa mixture and remaining 2 tablespoons sugar in another small bowl and whisk to blend.

On two dessert plates, place one slice cake each. Brush each slice with 1/4 of Kahlúa mixture. Divide cheese mixture evenly and spread over each cake slice. Top each with remaining slices of cake. Brush each with remaining Kahlúa mixture. Sift cocoa over cakes.

Serve immediately or cover and refrigerate up to 1 day. Makes 2 Servings.

TOASTED ALMOND TRUFFLES

1/2 cup evaporated milk
1/4 cup sugar
1 3/4 cups milk chocolate chips
1 tsp. vanilla or almond extract
1 cup sliced almonds, finely chopped, toasted

Combine evaporated milk and sugar in small saucepan. Bring to a boil over medium-low heat, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat. Stir in choc. chips. Stir vigorously until mixture is smooth. Stir in almond or vanilla extract. Refrigerate from l l/2 to 2 hours. Shape into 1 inch balls; roll in nuts. Cover; refrigerate until ready to serve. 2 dozen truffles

TURKEY MEAT LOAF

1 1/2 pounds lean ground turkey
2 eggs
1 cup crushed packaged dry herb stuffing
1/2 teaspoon salt
Pepper to taste
1 tablespoon olive oil
1 onion, chopped (a small onion is enough)
2 celery ribs, chopped
1/2 cup whole cranberry sauce
1 tablespoon prepared horseradish (or a sweet horseradish mustard)

Preheat the oven to 350 degrees.
In a large bowl, mix together the turkey, eggs, dry stuffing, salt and pepper. Set aside.

Heat the olive oil in a small fry pan and sauté the onion and celery until lightly browned. Add to the meat mixture and combine well. Pack the meat loaf into a 9-by-5-inch loaf pan.

In a small bowl, combine the cranberry sauce and horseradish or mustard; spread this evenly over the top of the meat loaf. Bake for about 1 hour, or until the loaf is firm and the top is caramelized and brown. Let the meat loaf stand for 10 minutes
before slicing.

VEGETABLE CREPES

1 Tbsp olive oil
1/2 white cabbage, cored and shredded
8 oz mushrooms, sliced
4-6 asparagus, coarsely chopped
2-3 ribs celery, thinly sliced
2-3 scallions (spring onions) green and white parts, chopped
1 green bell pepper, cored, seeded, and chopped
1 red bell pepper, cored, seeded, and chopped
2-3 tsp lemon juice
Salt and freshly ground pepper to taste
8-12 crepes

Heat the oil in a large skillet over moderate heat and add the vegetables. Cook covered for 10 minutes, remove the cover and continue cooking until the vegetables are tender and most of the liquid has evaporated. Stir in the lemon juice, salt, and pepper. Spoon the vegetable mixture down the center of the crepes and roll them up. Arrange seam side down on serving plates. Serves 4 to 6.

VEGETABLE FRIED RICE

1 1/2 teaspoons grape-seed oil
2 scallions, thinly sliced
1 tablespoon fresh ginger root, peeled and grated
1/2 cup celery, minced
1/2 cup carrot, minced
1/4 cup daikon***, minced
6 fresh shitake mushroom caps, thinly sliced
Tamari or soy sauce
4 cups cooked brown rice
1-2 drops toasted sesame oil
Sea salt, to taste
Chopped fresh scallions, chives or dill, for garnish

Heat grape-seed oil in a wok over medium heat. Warm scallions and ginger for about 1 minute. Add the rest of the vegetables and sauté. If the pan gets too dry, add a couple of tablespoons of water or stock, and cook for 1 minute.

Add a few drops of tamari and stir to incorporate. Add rice and a few more drops of tamari and a drop of toasted sesame oil. Sauté until rice is heated through. If the wok gets too dry, add a bit more water or stock.

Sauté until liquid is evaporated. Season to taste. Garnish with finely chopped scallions, chives or dill. [Serves 6]

***Note: Spike the Grate (who is not the author of this recipe) once watched the Iron Chef beat an octopus to death with a daikon. It was an unforgettable sight.

WHITE CHOCOLATE MACAROONS

1 (18-oz) roll sugar cookie dough
2 1/4 cups coconut
1 1/2 cups white chocolate chunks or chips
2 tsp. vanilla
1/2 tsp. coconut extract

Heat oven to 350. Lightly grease cookies sheets or spray with non-stick cooking spray. Break up cookie dough into large bowl. Add all remaining ingredients; mix well.

Drop dough by measuring tablespoonfuls 2" apart on greased cookie sheets.

Bake at 350 for l0 to l2 minutes or until edges are golden brown. (surface of cookies will look under-baked). Cool 2 minutes. Remove from cookie sheets.
Makes approx. 40 cookies

ZUCCHINI CASSEROLE

1 6-oz bag seasoned croutons
1 stick butter, melted
2 medium zucchini, sliced very thin
1 medium carrot, sliced very thin
1 onion, diced
3 cups cooked chicken, diced
1 cup sour cream
1 can cream of chicken soup
2 tsp. poultry seasoning
1 cup cheddar cheese

Toss the croutons with butter and press into 13 x 9 x 2 casserole dish. Set aside.
Steam vegetables in 1/4 cup water for 10 minutes. Drain and set aside. Mix chicken, sour cream and soup together with the seasoning and pour over bread crumb mixture. Place steamed vegetables over chicken mixture and grate 1 cup cheddar cheese over top of vegetables. Cover and bake in oven at 350 degrees for 35 - 40 minutes.






 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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