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).



3 - 4 acorn squash, sliced in half
1/3 cup butter
3 tart apples, peeled, cored and diced
3 pears, peeled, cored and diced
1/4 cup orange juice
1/4 cup raisins (optional)
1/3 cup brown sugar
2 tsp. ground cinnamon
1 tsp. ground nutmeg

Place acorn squash in a baking dish cut side down. Fill baking dish with 1-inch of water. Bake at 400 for 45 minutes. Remove squash from water and set aside. Meanwhile, melt butter in a large saucepan and saute apples and pears until tender. Add orange juice, raisins, sugar and spices and cook for several minutes. Place some of the apple/pear mixture in each half of the acorn squash and bake at 350 degrees for about 30 minutes.

Serves 4

1/3 cup onions, chopped
1/3 cup celery, chopped
1 tablespoon butter or margarine
2 cups cooked brown rice
2/3 cup walnuts, coarsely chopped
2/3 cup dried apricots, coarsely chopped
3 tablespoons pine nuts, toasted
3 tablespoons seedless raisins, plumped
1 tablespoon snipped fresh parsley
1/2 teaspoon thyme
1/4 teaspoon ground sage
Salt, to taste
Fresh ground black pepper, to taste
1/2 cup chicken broth

Cook onion and celery in butter in small skillet over medium heat until tender. Combine all ingredients in large bowl, turn into greased 2-quart baking dish.

Cover with foil and bake at 350 degrees F, 20-25 minutes. (Stuffing may be baked inside poultry.) (We have conflicting information on that subject.)

Yield: 6 Servings

14 dried apricots, each cut into 3 strips
1/2 cup cranberry juice
12 oz. fresh (or thawed frozen) cranberries
1/2 cup plus 1 tbsp. sugar
1 tbsp. fresh ginger, minced

Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes. Add the remaining ingredients and stir them well.

Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly. That should take about 5 minutes.

Let the sauce cool to room temperature, then refrigerate it (covered) until it's cold. It can be stored in the refrigerator for up to a week. Transfer the sauce to a serving dish and serve while it's still cold.


1 graham cracker pie crust
8 oz. cream cheese, softened
1 tsp. vanilla
1/3 cup sugar
2 cups bananas, sliced
1 - 3 oz. package instant banana pudding mix
1 and 3/4 cup milk
2 cups whipped topping

Combine cream cheese, sugar and vanilla and mix well. Stir in 1 cup whipped topping. Place 1 cup sliced bananas at the bottom of the piecrust. Spread cream cheese mixture over the bananas. Place remainder of bananas on top of the cream cheese mixture. Combine milk and pudding mix and stir until smooth. Add 1 cup whipped topping and mix well. Place this mixture over the bananas and chill for several hours before serving.


Many recipes include a stock in the ingredients. The following list of ingredients used in a basic stock recipe can be modified to produce a beef, chicken or seafood stock by varying the type of carcasses, bones or trimmings used and by following the cooking instructions for the type of stock you need.

For example, for a chicken stock use chicken necks, feet or wings; for a seafood stock, use fish heads or prawn heads and shells or lobster shells; and for a beef stock, use bones, oxtail or shanks. Stock can be stored in the refrigerator for up to a week and in the freezer for up to 6 months.

2 lb carcasses, bones or trimmings with fat removed.
2 liters of cold water
3 red Asian shallots or 3 spring onions, roughly chopped
2 inch piece fresh ginger, sliced
1 medium carrot, roughly chopped
5 black peppercorns
2 cloves garlic, sliced

Beef Stock -

Bake the beef bones in a baking dish, at 450 F. for 40 minutes, adding the carrots and shallots to the dish halfway through the cooking time.

Deglaze the baking dish with a little water and transfer the contents to a stockpot or large saucepan, with the remaining ingredients, including the water, and bring to the boil. Remove any scum that has risen to the surface of the liquid.

Reduce the heat and simmer gently for 3 hours (or longer if you prefer a more concentrated stock). Remove any scum that rises to the top during simmering.

Strain the stock through a fine sieve, pressing the solids to extract all the liquid and then allow to cool. Remove any fat from the surface.

Chicken Stock -

Place the carcass or bones in a stockpot or large saucepan with the remaining ingredients and bring to the boil. Remove any scum that has risen to the surface of the liquid.

Reduce the heat and simmer for 1 hour. Remove any scum that rises to the top during simmering.

Strain the stock through a fine sieve and allow to cool. Remove any fat from the surface.

Fish Stock -

Cut the bones and fish trimmings into pieces, discard the eyes and gills. (soak the bones and trimmings in cold salted water for about 10 minutes to remove any blood). Break up prawn or lobster shells.

Place the bones and trimmings in a stockpot or large saucepan with the water and the remaining ingredients and bring to the boil.

Simmer for 20 minutes, skimming off the scum as it rises to the surface.

Strain the stock through a fine sieve and allow to cool.

Vegetable Stock -

For vegetable stock, increase the number of red Asian shallots to eight and use two extra carrots.

Put the chopped vegetables in a stockpot or large saucepan with the water and remaining ingredients.

Bring to the boil and simmer for up to 1 hour.

Strain the stock through a fine sieve, pressing the vegetables with a ladle to extract all the liquid. Set aside to cool.

Yield: 8 Servings

3 1/2 lbs. russet potatoes, peel and cut into 2 inch pieces
2 pkgs. Boursin cheese with garlic and herbs
1/2 cup half & half
4-tbsp. butter
Salt and freshly ground black pepper to taste

Place the peeled potatoes in large pot, cover with water. Bring to boil and cook 20 -25 minutes until potatoes are tender and done. Drain potatoes thoroughly in a colander. .

With hand held mixer mash or a ricer, process the potatoes until smooth. Add the Boursin cheese and butter and process until thoroughly incorporated. Thin mashed potatoes with half & half, beat 1 minute more. Add salt and pepper to taste. Serve immediately.


4 large heads celery
14 1/2 ounce can diced tomatoes in juice, drained
3/8 cup extra virgin olive oil
Black pepper
1 large onion, finely diced
1/2 cup white wine
1/2 cup chicken broth
24 whole, pitted Niçoise olives, soaked in hot water for 15
minutes and drained
Pinch of sugar (optional)
16 salt-packed anchovy fillets, julienned (optional)
4 cups toasted bread crumbs.

Leaving celery root ends intact, strip off outer branches, leaving about 2 pounds tender, leafy inner stalks. Cut these into 8-inch lengths. Quarter lengthwise, place in a large mixing bowl, toss with salt, set aside.

Put oven racks in top position, preheat broiler. Place tomatoes in pie plate, drizzle with one tablespoon oil, sprinkle with salt and pepper. Broil, stirring occasionally, until surface moisture evaporates and tomatoes are charred, about 10 minutes. Set aside.

Warm 2 tablespoons olive oil in a large skillet over medium heat. Add onions, sauté until soft and golden, stirring frequently, about 7 minutes. Transfer onions to a shallow 3-quart gratin dish. Warm 3 tablespoons olive oil in same skillet over
medium heat. Place celery flat side down in a single layer, sprinkle with salt and pepper, and sear without moving, until celery is golden brown on one side, about 4 minutes. Turn hearts with tongs, and brown second side. Transfer celery to dish with onions, arrange snugly. Add 3 tablespoons more olive oil to skillet, brown remaining celery. Arrange in gratin dish in a single layer. Slide tomatoes over celery and onions. Add wine and stock to gratin dish, drizzle vegetables with remaining oil. Shake dish gently to settle vegetables. Position black olives in
low spots so they don't dry out.

Adjust oven racks to middle position, and preheat oven to 350 degrees. Set gratin dish over low flame, and bring to a simmer. Taste liquid, and season with salt, if necessary, or a pinch of sugar if acidic. Shake pan to distribute. Cover with foil, transfer to oven, and bake until celery is tender, 30 to 40 minutes. Remove foil, increase oven temperature to 475 degrees, bake until tips of vegetables are brown, 5 to 10 minutes. Garnish with julienned anchovy fillets and toasted bread crumbs, if desired. Serves 6 to 8. From Judy Rodgers, Zuni Cafe, San Francisco

(Nantucket House of Chatham, Chatham, MA) Makes 12 muffins.

1-3/4 cups rolled oats
1/4 cup (1/2 stick) butter, melted
1 cup all-purpose flour
1 cup buttermilk
1/4 cup packed brown sugar
1/4 cup honey
2 teaspoons baking powder
1 cup dried cranberries (craisins) or other dried fruit
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg

Preheat oven to 350 degrees. Coat 12 cup muffin pan with vegetable spray. Thoroughly mix oatmeal, flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg, butter, buttermilk, and honey in medium bowl until well blended; stir in dried fruit.

Pour liquid mixture over dry ingredients and fold in with rubber spatula just until combined; do not over-mix. Spoon batter into prepared muffin cups, dividing it evenly. Bake for 20 minutes or until golden. Turn out onto rack and serve warm or at room temperature.


1 pound plus 1 stick unsalted butter
½ pound unsweetened chocolate
½ pound bittersweet or semisweet chocolate
4 cups sugar (plus a little extra to sprinkle on top of wrapped
6 eggs
1 tablespoon vanilla
¼ teaspoon salt
2 cups flour
1 cup heavy cream
1 package filo dough, thawed according to package directions
Vanilla ice cream

To make the brownies: Melt ½ pound of butter and the ½ pound unsweetened chocolate together in a double boiler.

While the chocolate mixture is cooling, cream together 4 cups of sugar and ½ pound of butter until light and fluffy. Add the cooled chocolate mixture, making sure to scrape the sides of the bowl.

Blend in the eggs one at a time, then add the vanilla. Sift together the flour and salt and add it last, mixing thoroughly.

Spread the batter in a greased 13-by-9-by-2-inch glass dish and bake at 350 degrees for 40 to 50 minutes (test for doneness with a toothpick).

Note: Batter may rise and fall, leaving the slab of brownies sunken in the middle: Not to worry - they'll taste great and will be covered with ganache and wrapped in filo dough.

To make ganache: Bring heavy cream to a boil and remove pan from heat. Break up the chocolate and add it to the hot cream. Whisk until all the chocolate is fully incorporated.

Spread a thick layer of ganache over the brownies once they're cooled. Refrigerate brownies until the ganache becomes solid.

To wrap the brownies: Slice the refrigerated brownies into generous square servings. Melt remaining stick of butter. Lay a piece of filo dough on the counter and brush with butter. Lay another piece of filo dough on top of the first and brush with butter.

Place a brownie on the center of the buttered filo and wrap each into a tight package (you may have to trim the sheets of filo if they're too large).

Brush the top of the "package" with more butter and sprinkle with sugar. Repeat for each, placing them on a nonstick baking sheet.

Bake the wrapped brownies at 350 degrees for 10 to 12 minutes or until golden brown. Serve warm with vanilla ice cream, if desired. Yield: 12 brownies

Onions cooked very slowly develop an irresistible sweetness and flavor; in this rustic free-form tart, they combine with rosemary to form a flavor bridge between sweet winter squash and tangy cheese.

3 tablespoons butter
6 onions, thinly sliced
1/2 cup white wine or water (optional)
1 teaspoon chopped fresh rosemary
Freshly ground black pepper
1 medium-sized butternut squash, peeled, seeded, and diced into 1/2-inch cubes
Pastry for 2 9- or 10-inch piecrusts, unbaked
1 pound soft mild goat cheese

Melt the butter in a large skillet over low heat. Add the onions and sprinkle with
1 teaspoon salt. Cook very slowly, stirring occasionally, until the onions are golden brown and sweet, about 1 to 1/1/2 hours. If the mixture becomes dry and the onions start to stick, add wine as needed. Season to taste with the rosemary, salt, and pepper. (This step can be done up to 3 days in advance. Store in the refrigerator and bring to room temperature before continuing.)

Fill a pan with 2 inches of water. Bring to a boil. Steam the squash over the boiling water for 12 to 15 minutes, until easily pierced with a fork. Remove from the heat and set aside.

Preheat the oven to 375F. Line two baking sheets with foil. Place one piece of the pie pastry on each baking sheet. If you are using purchased pastry, unfold it and pinch together any tears.

Spread half of the goat cheese over each pastry, leaving a 2-inch border around the edges. Spoon the onions over the goat cheese. Sprinkle the squash on top of the onions. Fold up the dough to partially cover the filling; crimp to seal the edges. Bake for about 25 minutes, or until golden. Cut into wedges and serve warm or at room temperature. Serves 6.

(4 servings)

8 ea. Medium sized carrots
1/2 cup Fresh orange juice
1 ea. Rind, of orange grated
1 ea. Pinch of mace or nutmeg
3 tbsp. Maple syrup
3 tbsp. Butter

Peel carrots; cut into sticks. Pour the orange juice into a saucepan and add the carrots and the orange rind. Stir to coat the carrots with the orange juice.

Bring to a boil for a couple minutes then add the remaining ingredients and cook until carrots are tender.


1.3 kg Chicken, cut into 8 pieces and skin removed
1 cup Coconut milk
2 Limes, cut in half
3 tablespoons Cooking oil
5 Lime leaves, stems removed and finely shredded
1 teaspoon Salt
2 Limes, extra, cut in half to serve
Fresh coriander leaves, to garnish

Spice Paste
1 large Onion, roughly chopped
6 Red chilies, seeded and finely chopped
4 cloves Garlic, crushed
1 teaspoon Finely chopped lemon grass (white part only)
2 teaspoons Finely chopped fresh galangal
1 teaspoon Ground turmeric

To make Spice Paste : Place the onion, chili, garlic, lemon grass, galangal and turmeric in a food processor and process for a few minutes until a thick rough paste is formed.

Heat the oil in a large heavy-based pan and add the Spice Paste.
Cook over low heat for about 10 minutes, or until the paste is fragrant.
Add the chicken and stir-fry for 2 minutes, making sure that the chicken is covered with the paste.

Add the coconut milk, lime halves and shredded leaves; cover and simmer for about 50 minutes, or until the chicken is tender.

For the last 10 minutes of cooking remove the lid and allow the cooking liquid to reduce until it is thick and creamy.
Add the salt, garnish with the coriander leaves and serve with the lime halves and steamed rice.


2 heaping tablespoons flour
Sea salt and freshly ground black pepper
1 4-pound chicken, cut into 8 pieces
1/4 cup extra virgin olive oil
4 to 5 fresh rosemary sprigs
6 cloves garlic, peeled and thinly sliced
1 1/2 cups white wine
4 anchovy fillets (optional)
1/2 cup calamata olives (with pits)
3 ripe plum tomatoes, halved, seeded and coarsely chopped.

In a large bowl, combine flour with salt and pepper to taste. Add chicken pieces and toss until evenly coated.

Place a large flameproof casserole dish over medium-high heat, and heat olive oil. Add chicken pieces, and fry until golden underneath, about 5 minutes. Turn chicken, and add rosemary and garlic. Continue to fry until garlic is softened but not colored, about 3 minutes. Add wine. When it comes to a boil, add anchovies, olives and tomatoes.

Partly cover pan, and reduce heat to medium low. Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, 15 to 20 minutes. To serve, discard rosemary sprigs, and season well with salt and pepper to taste. Place a piece or two of chicken on each plate, and top with a spoonful of sauce.
Yield: 4 servings.


2 pounds round steak, tenderized
1 cup flour
1 tsp. salt
1 tsp. garlic powder
2 tsp. Old Bay seasoning or paprika if you can't find Old Bay
Fresh ground pepper
2 eggs, beaten
1/2 cup milk
Vegetable oil

1Tbsp. butter
6 Tbsp. Flour
3 cups hot milk
Salt and pepper

Cut steak into 4 pieces. Combine flour, salt, garlic powder, Old Bay or paprika and pepper on a plate. Combine eggs and milk in a bowl. Dip steak in egg/milk mixture then coat with flour mixture. Cook steaks in hot oil in a heavy skillet. Remove steaks and keep warm. Add butter to skillet and mix with drippings. Add flour and cook and stir until flour browns. Add hot milk and stir until thickened. Season with salt and pepper and pour over warm steaks. This is an old Southern favorite. The steaks are tender and tasty and the gravy adds a nice touch.


1 pound boneless chicken breast, pounded to 1/4 inch thickness
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil, divided
2 cups thinly sliced onion (about one large)
1/2 cup currant or apple jelly
1 tablespoon apple cider
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1/2 teaspoon thyme
Pinch cayenne pepper

Sprinkle the chicken with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium high. Add the chicken and cook, stirring 8 to 9 minutes or until soft and golden. Stir in jelly, vinegar, soy sauce and cayenne, and cook 2 more minutes. Serve the chicken topped with the onion jam. Makes 4 servings.

With this you can serve white rice cooked according to package directions, (one
cup) with toasted pine nuts( a handful) and chopped basil. (a handful) A small watercress and endive salad dressed with a mustard vinaigrette, and steamed
green beans.


1 tbsp. adobo sauce from chipotle chilies
1 cup sun-dried cranberries (Craisins)
1/4 cup brandy or bourbon
1/4 cup brown sugar
1/4 cup lemon juice
1 cup water

Combine all ingredients in a saucepan and simmer 15 minutes, covered. Turn off heat and let sit, still covered, for 15 more minutes. Put ingredients in a food processor and pulse until desired consistency.

Texture may range from somewhat coarse to smooth. Serve with turkey or mix with 1 stick of butter and spread on rolls. Makes 1 1/2 to 2 cups.

This is one of those desserts that magically separates into a
cake-like sponge on top on top and a delicious pudding-like sauce

For the cake:
1 3/4 cups all-purpose flour
1 1/4 cups sugar
1/3 cup unsweetened cocoa, Dutch process f possible
3 Tbsp baking powder
3/4 cup milk
1/2 cup applesauce
1 cup pitted fresh or canned sweet cherries
1/4 cup chopped pecans or walnuts

For the sauce:
3 cups hot water
1 1/4 cups packed brown sugar
1/4 cup unsweetened cocoa, Dutch process if possible

Combine the flour, sugar, cocoa, and baking powder in a mixing bowl. Stir in the milk and applesauce just enough to moisten the dry ingredients. Fold in the cherries and pecans and spread the batter into a greased and floured 13 x 9 inch baking pan. Combine the sauce ingredients in a bowl and stir to combine and
dissolve the sugar. Gently pour the liquid over the batter and bake in a preheated 350F (180C) oven until set (it will have a pudding-like texture), 35 to 40 minutes. Serve warm or at room temperature. Serves12 to 16.


1 (18.25 oz.) Devil's Food Cake Mix
1 small (1 oz.) box sugar free, instant chocolate pudding mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1/3 cup skim milk
1 large egg
3 large egg whites
1/3 cup Kahlua liqueur
1/3 cup semisweet chocolate chips

Preheat oven to 350F. Coat a 13x9-inch baking pan with nonstick cooking spray and dust with cocoa.

Place all ingredients except chocolate chips in a large bowl. Beat with mixer for 2 minutes or until well blended. Stir in chocolate chips. Pour batter into prepared pan and bake for 50 minutes, or until toothpick inserted in middle comes out clean. Cool before cutting. Yield: 18 servings.


1 cup granulated sugar
1/2 cup butter, softened
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons granulated sugar
144 small pastel mint kisses

Heat oven to 350°F. Combine 1 cup sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa, baking powder and baking soda. Beat until well mixed. Shape dough into 1-inch balls. Roll in 2 tablespoons sugar. Place 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until set. Quickly press 3 small mint kisses on top of each cookie. Cool completely. Makes 4 dozen cookies.


1 1/2 cup packed brown sugar
1 cup creamy peanut butter
3/4 cup butter
1/3 cup water
1 egg
1 tsp. vanilla
3 cup oatmeal (uncooked)
1 1/2 cup flour
1/2 tsp. baking soda
1 1/2 cup choc. chips
1/3 cup chopped peanuts
4 tsp. vegetable shortening

Preheat oven to 350. Beat brown sugar, peanut butter, and butter until fluffy. Blend in water, egg, and vanilla add dry ingredients.
Mix well. Shape dough into 1" balls. Place on ungreased cookie sheet. Flatten to 1/4" thickness with bottom of glass dipped in sugar. Bake 8 - 10 minutes. Cool

In a saucepan melt chocolate chips and vegetable shortening. Stir until smooth. Top each cookie with 1/2 tsp. choc. and sprinkle with chopped peanuts. Chill until set.


Cookie Ingredients:
3/4 cup butter, softened
1/2 cup powdered sugar
1/4 teaspoon peppermint extract
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
1 1/2 cups all-purpose flour
1 cup semi-sweet mini chocolate chips

Frosting Ingredients:
1 cup powdered sugar
2 tablespoons butter, softened
1 tablespoon milk
1/4 teaspoon peppermint extract
1 drop green food color

Drizzle Ingredients:
1/2 cup semi-sweet mini chocolate chips
1/2 teaspoon vegetable shortening

Heat oven to 375°F. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in large mixer bowl. Beat at medium speed until creamy (1 to 2 minutes). Reduce speed to low. Add flour; beat until mixture forms a dough (1 to 2 minutes). Stir in 1 cup mini chocolate chips by hand.

Roll dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten to 1 1/2-inch circle with bottom of glass dipped in flour. Bake for 5 to 7 minutes or until set. (DO NOT OVER-BAKE.) Let stand 2 minutes; remove from cookie sheets. Cool completely on wire rack.

Combine all frosting ingredients in small mixer bowl. Beat at low speed until smooth. Add additional milk, one teaspoonful at a time, for desired frosting consistency. Frost cooled cookies. Place cookies onto waxed paper. Place 1/2 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth (60 to 90 seconds). Drizzle thin lines of chocolate over frosting with teaspoon. Let stand until chocolate is set (at least 30 minutes). Makes 3 1/2 dozen cookies.


1/4 cup evaporated milk
1 cup granulated sugar
1/4 tsp cinnamon
2 tbsp water
1/4 tsp vanilla extract
3 cups pecan halves

Combine all ingredients except pecans, dissolve sugar over medium heat. Add
pecans and continue to cook, stirring frequently. Cook until pecans are completely sugared with no syrup left in pot. Spread out on wax paper and let cool. If any stick together, break them apart before they cool completely. Be sure to break the nuts apart so that they are not served in clumps.


Non-stick cooking spray
1 (18.25 oz) pkg low-fat yellow cake mix
1/4 cup low-fat margarine, melted
1 egg, slightly beaten (or 1/4 cup egg substitute)
1 (30 oz) can pumpkin pie mix (the kind with spices already added to pumpkin)
2 eggs, beaten (or " cup egg substitute)
2/3 cup canned, evaporated skim milk
2 Tbsp sugar
1 tsp cinnamon

Preheat oven to 350F degrees. Coat a 9 x 13-inch cake pan with cooking spray. Set aside 1 cup of yellow cake mix.

Mix margarine and one egg and add to remaining cake mix. Press slightly dry mixture into bottom of pan to form a crust.

Combine pumpkin pie mix, two remaining eggs, and evaporated skim milk. Pour over prepared bottom crust.

Mix the 1 cup reserved cake mix, sugar and cinnamon and sprinkle over pumpkin filling. Bake 45 to 55 minutes, or until filling is set. Yield: 24 servings.


1 cup milk
1/4 cup + 2 tbsp butter or margarine
1 pkg active dry yeast
1/2 cup white sugar
4 1/2 cups all purpose flour
1 tsp salt
3 eggs

3/4 cup brown sugar
1 tbsp cinnamon
1/2 raisins

1 tsp light corn syrup
1/2 tsp vanilla extract
1 1/4 cup icing sugar
2 tbsp milk or half and half cream

Heat the milk in microwave on HIGH for 2 minutes. Add the butter and stir until melted; let cool until lukewarm.

In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 1 1/2 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface and roll into a 10 x 15 rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and brown sugar and sprinkle over the rectangles. Then sprinkle the raisins over the dough. Roll up the dough in a log and seal the seam.

Cut the dough into 12 equal pieces; place in a greased 9 x 13 pan. Cover with plastic wrap and place in the refrigerator to rise overnight.

The next morning, preheat oven to 375 F. Take the rolls out of the refrigerator and let stand at room temperature for 30 min.
Bake the rolls for 10 to 15 minutes or until golden brown. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the icing sugar and enough milk/cream to make a thick glaze. Set aside. Drizzle the glaze over the rolls and serve warm. Makes 12 cinnamon rolls


1 package yeast
1/4 cup lukewarm water
1 teaspoon sugar
1 tablespoon salt
1 cup sugar
1/2 cup melted shortening
3 cups lukewarm water
11 cups flour
2 beaten eggs

Combine yeast, 1/4 cup lukewarm water, and 1 teaspoon sugar. Let stand 5
minutes. Stir. combine eggs, 1 cup sugar, salt, and 3 cups water; beat well. Stir in yeast mixture. Beat until bubbly. Beat in 7 cups flour. Add shortening. When well blended, add enough remaining flour to make a soft dough. Turn out on a floured board and knead lightly, using as little additional flour as possible. Place in a greased bowl, turning to grease all sides of dough.

If you are baking them the next morning, start mixing at around 5:00 p.m. (or later). Punch dough down in the bowl every hour or so. Just make sure it raises good at least a couple times. Around 10 p.m., shape into rolls. Roll into two or three rectangles. Brush on butter; add brown sugar and cinnamon. I use about 1 1/2 teaspoons cinnamon to 1/2 cup brown sugar, but of course you have to make several batches of this cinnamon/brown sugar mixture, depending on how much you like. Slice them fairly small. Place in greased pans. Cover with a towel or plastic wrap and let rise overnight. Bake at 375 degrees for 15 minutes (usually takes longer) or until lightly brown on top. Kind of pull apart in the middle to make sure that they are done in the center. Frost with a butter cream frosting as soon as they come out of the oven.

If you freeze the dough, you need to remove them from the freezer early in
the evening the night before you want to bake them so they will have time to
thaw, warm up and rise. This recipe makes three pans full.


2 cups warm water
2 packages yeast
1/2 cup sugar
2 teaspoons salt
1/3 cup oil
2 eggs
5 1/2 - 6 1/2 cups flour


Softened margarine
Brown Sugar

Combine warm water and yeast. Let stand until yeast is softened. Add sugar, salt, oil and eggs. Mix well. Add half the flour. Mix well. Add remaining flour. Place in a bowl large enough for the dough to double in size. Cover well and refrigerate overnight, at least. Dough may be kept for several days. Roll out half the dough to a thickness of about 1/2 inch in a rectangle. Cover with softened margarine, brown sugar, and cinnamon. Roll up like a jelly roll, beginning at wide side. Slice into slices about 1 inch thick. Place cut side up in a greased 9 x 13 inch pan. Repeat with remaining dough. Let rise until double. Bake at 350 degrees for about 30 minutes. Glaze with a powdered sugar frosting while warm.


1 lb Chicken thigh fillets
1 tablespoon Soy sauce
1 tablespoon Dry sherry
6 Dried Chinese mushrooms
2 Small leeks
8 oz Orange sweet potato
2 tablespoons Peanut oil
2 inch Piece fresh ginger, shredded
1/2 cup Chicken stock
1 teaspoon Sesame oil
3 teaspoons Cornflour (cornstarch)

Wash the chicken under cold water and pat it dry with paper towels. Cut the chicken into small pieces. Place it in a dish with the soy sauce and sherry, cover and marinate for 30 minutes in the refrigerator.

Cover the mushrooms with hot water and soak for 20 minutes. Drain and squeeze to remove excess liquid. Remove the stems and chop the caps into shreds.

Wash the leeks thoroughly to remove all grit. Cut the leeks and sweet potato into thin slices.

Drain the chicken, reserving the marinade.

Heat half the oil in a wok or heavy-based frying pan, swirling it gently to coat the base and sides. Add half the chicken pieces and stir-fry briefly until seared on all sides. Transfer the chicken to a flameproof clay pot or casserole. Stir-fry the remaining chicken and add it to the clay pot.

Heat the remaining oil in the wok; add the leek and ginger and stir-fry for 1 minute. Add the mushrooms, remaining marinade, stock and sesame oil and cook for 2 minutes. Transfer to the clay pot with the sweet potato and cook, covered, on the top of the stove over a very low heat for about 20 minutes.
Dissolve the cornflour (cornstarch) in a little water and add it to the pot. Cook, stirring, until the mixture boils and thickens. Serve the chicken and vegetables at once with steamed brown or white rice or with noodles.


For the pudding:
3 tablespoons butter at room temperature, more for pan
1/4 pound fresh chanterelles, cleaned and chopped (1 1/2 cups)
1 teaspoon fresh chopped tarragon leaves
Salt and freshly ground black pepper
8 ears corn
2 large eggs, separated
1/2 cup half-and-half
3 tablespoons flour
1/4 teaspoon freshly grated nutmeg
Pinch cayenne pepper

For the garnish:
2 tablespoons butter
2 small shallots, peeled and minced (1 tablespoon)
3/8 pound fresh chanterelles, cleaned and halved lengthwise
3/8 cup chicken stock
1 teaspoon chopped thyme
1 teaspoon chopped tarragon
2 teaspoons chopped chives
1 large bunch arugula greens, washed and dried.

For the pudding: heat 1 tablespoon butter in a medium skillet until foamy. Add chanterelles and tarragon, sprinkle with salt and pepper, and sauté until mushrooms are soft, about 5 minutes. Remove from heat, and set aside.

Melt 2 tablespoons butter in a small saucepan, and remove from heat. Using a sharp knife, slice kernels from each ear of corn. Transfer 3 cups kernels to blender. Set remaining kernels aside. Scrape any remaining corn and milk from each cob into blender. Add egg yolks, half-and-half, flour, melted butter, nutmeg,
cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth. Transfer mixture to mixing bowl, and stir in reserved chanterelles and corn.

Heat oven to 400 degrees. Butter a 3-quart baking dish or 8 8-ounce ramekins. Using electric mixer, beat egg whites until they hold soft peaks. Fold egg whites into corn mixture, and blend until just incorporated. Spoon pudding into prepared
casserole or ramekins. Place casserole or ramekins in a baking dish large enough to allow 1-inch space on all sides. Add hot water to come halfway up sides. Bake until pudding is golden, set in center and nicely puffed, 30 to 40 minutes for a large pudding, 25 minutes for small.

About 10 minutes before puddings are done, prepare braised chanterelle garnish: melt butter in a large skillet over medium heat until foamy. Add shallots, and sauté until fragrant and translucent, 1 minute. Add chanterelles, and sauté until softened, about 3 minutes. Add stock and herbs, season to taste with salt and pepper, and simmer until reduced by half, about 3 minutes. Add arugula, and heat until just wilted.

Serve pudding with braised chanterelles spooned on top. If using ramekins, run a knife around inside edge to loosen pudding, then invert onto plates.
Yield: 6 to 8 servings. Adapted from Charlie Palmer of Aureole


1 and 1/2 cups fresh cranberries
5 cups tart apples, peeled, cored and sliced
1 Tbsp. lemon juice
1/2 cup flour
1/3 cup oats
1/2 cup brown sugar
1 tsp. nutmeg
1/4 cup butter, melted
1 tsp. cinnamon
1/4 cup pecans, chopped

Place cranberries and apples in a large greased baking dish. Sprinkle lemon juice on top. Combine flour, oats, brown sugar and nutmeg together and sprinkle over fruit. Pour melted butter over mixture and sprinkle with cinnamon and pecans. Bake at 375 degrees for 45 minutes.


2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup sugar
1 1/2 tsp. baking powder
1 orange; juice of and grated rind
1 egg; beaten
2 tbsp. melted shortening or salad oil
1 cup cranberries; coarsely ground
1/2 cups walnut meats; coarsely chopped

Mix dry ingredients together very well in a large mixing bowl. Put the juice and grated rind in a measuring cup and add enough boiling water to make 3/4 cups liquid. Add to the dry mixture.

Add the egg and shortening or oil and mix just enough to moisten the flour mixture.

Add cranberries and nut meats. Bake in a greased loaf pan 60 to 70 minutes at 325 deg. F. Store 24 hours before cutting.


1 1/2 cups fresh cranberries
4 cups dried bread crumbs
1/2 cup melted butter
3 to 4 tbsp. granulated white sugar
1/2 cup finely minced onion
1/2 cup finely diced celery
1/2 tsp. dried marjoram
1 tsp. salt
1 tsp. ground sage
1 dash black pepper
1 dash dried mace
1 dash dried thyme
1 dash dried oregano
1 clove garlic (minced)

Purée cranberries in food processor. Place cranberry purée in saucepan with bread cubes, butter, sugar, onion, celery, marjoram, salt, sage, pepper, mace, thyme, oregano and garlic.

Mix well and cook over medium heat, stirring constantly, about 10 minutes. Cool before stuffing bird. Makes enough stuffing for 1 (8 – 10 pound) turkey.


2 cups fresh cranberries
2/3 cup brown sugar
1/4 cup orange juice
1 Tbsp. grated orange zest
1 Tbsp. grated lemon zest
1 Tbsp. lemon juice
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg

Combine all ingredients in a blender or food processor and blend until mixed and coarsely chopped. Refrigerate until ready to serve.


1 cups butter
Two 3-oz. pkg. cream cheese, softened
1/4 cup plus 2 T. honey, divided
2 cups flour
1 cup finely chopped walnuts
1 cup finely chopped cranberries
3 tbsp. sugar, divided
1 1/2 tsp. ground cinnamon, divided
Nonstick spray coating

Cream butter and cream cheese in mixing bowl with mixer on medium to high speed for 30 seconds. Beat in the 2 tbsp. honey until combined. Beat or stir flour in to just combined. Divide dough into 4 equal parts. Cover and chill for 1-2 hrs. or until easy to handle.

Stir together nuts, cranberries, 1/4 cup honey, 1 tbsp. sugar and 1 tsp. cinnamon in medium bowl. Set aside.

Line cookie sheets with foil. Spray with coating generously. Set aside.

Roll one portion of dough on lightly floured surface into a 9" circle. Spread 1/4 of the filling over circle to within 1/2 " of edge. Lightly press filling into dough.

Cut pastry into 12 wedges. Beginning at wide end, roll up each wedge. Place rolls, point side down, on prepared cookie sheet. Repeat with remaining dough and filling.

Combine the remaining 2 tbsp. sugar and 1/2 tsp. cinnamon. Brush rolls with milk and sprinkle with cinnamon and sugar mixture.

Bake at 350F for 15-18 min. or until golden. Transfer cookies to wire racks to cool. Makes 4 doz.


1 1/2 cups orange marmalade
2/3 cup orange juice
1 cinnamon stick, broken in half
1 12-ounce bag cranberries
1/3 cup finely chopped fresh Italian parsley
Freshly ground black pepper

Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to medium bowl; cool completely. Mix in parsley; season with pepper. (Can be made 3 days ahead. Cover and chill.) Makes about 3 cups.


2 10-ounce bags red pearl onions
1 10-ounce bag white pearl onions
2 1/2 ounces (2 strips) thick-cut bacon, diced ( 1/2 cup)
2 tablespoons butter
2 shallots, minced
1 garlic clove, minced
1 1/2 pints heavy cream
1/2 cup fresh bread crumbs
2 tablespoons chopped parsley.

If red and white onions are about the same size, bring a large pot of water to boil over high heat. Add onions and blanch until skins loosen slightly, about 5 minutes. Drain. (If white onions are considerably larger, blanch onions separately, increasing time on white onions by a couple of minutes.) Peel onions and set aside. (Onions can be blanched and peeled ahead of time. Place in
2-quart zipper-lock bag and refrigerate until ready to use.)

Sauté bacon in a Dutch oven over medium heat until crisp, about 5 minutes. Transfer to paper-towel-lined plate and set aside. Pour off bacon fat. Melt butter in Dutch oven over low heat until foaming, add shallots and garlic and cook until
translucent but not browned, stirring frequently, about 3 minutes. Add heavy cream and simmer until cream is thick and golden and has reduced by half, 10 to 15 minutes. Stir onions into cream to heat through.

Heat broiler. Turn onions and cream into a shallow 1 1/2-quart casserole dish. Top with bacon, bread crumbs and parsley. Place under broiler and cook until crumbs are browned and dish is bubbling, about 10 minutes. Yield: 6 to 8 servings. Adapted from Barbara Lynch of No. 9 Park, Boston


1 tub Creamy Home-Style Milk Chocolate Frosting
2 1/2 cups confectioners' sugar
1 cup pecan halves, divided usage
1 cup semisweet chocolate chips
3 tbsp All-Vegetable Shortening

Combine frosting and sugar in large mixing bowl. Stir until thoroughly blended.

Chop 1/3 cup pecan halves; set aside. Cover each remaining pecan with 1 tablespoon frosting mixture. Roll into 1-inch balls; set aside.

Place chocolate chips and shortening in microwave-safe bowl. Microwave at medium (50% power) for 2 minutes; stir. Microwave additional 30-second intervals, if necessary; stir until smooth. Dip one candy ball into chocolate mixture until completely covered. Allowing excess chocolate to drip, remove with candy dipping fork or slotted spoon to wax paper-lined baking sheet. Sprinkle top with
chopped pecans. Repeat until all candy balls are covered. Refrigerate 5 to 10 minutes or allow to stand until chocolate mixture is set. Makes 3 dozen truffles


1/2 cup warm water
2 pkg. yeast
4 tsp. brown sugar
2 cups large curd creamed cottage cheese
1/4 cup butter, melted
2 tsp. dried dill weed
2 eggs
1 tbsp. salt
1/2 tsp. baking soda
5 cups flour
2 more eggs
2 tbsp. milk

Combine 1/2 cup warm milk, yeast and sugar in a large bowl, whisk until blended. Let stand until foamy, about 10 minutes. Generously grease another bowl, set aside.

Mix cottage cheese, butter, dill, 2 eggs, salt and baking soda in the food processor until smooth. Add to yeast, blending well.

Stir in 1 cup flour, mix thoroughly. Gradually add remaining flour, mixing until dough comes away from sides of bowl.

Turn dough out onto lightly floured board, and knead until smooth and elastic. Transfer to greased bowl, turning to coat all surfaces.

Cover and let stand in warm area until doubled, about 1 1/2 hrs.

Generously grease baking sheets. Punch dough down, then turn out onto lightly floured surface. If dough feels sticky, knead again with a little flour.

Divide dough into 3 equal portions. Working quickly (dough is very active), break off small walnut-sized pieces of dough from each portion and shape into balls.

Arrange side by side on prepared baking sheet. Beat last 2 eggs with 2 Tbsp. milk, brush this lightly on top of rolls. Let rise 15-20 minutes.

Preheat oven to 350F. Bake 5 minutes, brush with more of the egg mixture. Repeat. Then continue baking, watching carefully and covering loosely with foil if rolls brown too quickly.

Transfer to rack and let cool.

Variation: Form rolls in shape of two grape clusters, using some of the dough to form stems and leaves for decoration. Brush and bake as above.


Dipping sauces are mandatory for some of the Asian cuisines. A small bowl of one of these delicious sauces will enhance the flavor of dishes ranging from spring rolls, satays and fritters, to noodles and fish dishes.

Sweet Chili Sauce -

Remove the seeds from 6 large red chilies and soak for 15 minutes in hot water. Process with 1 tablespoon chopped red chili, 1/4 cup white vinegar, 1 cup caster sugar, 1 teaspoon salt and 4 chopped cloves garlic until smooth. Transfer to a pan and cook for 15 minutes over medium heat, stirring frequently until thickened. Cool. Stir in 2 teaspoons fish sauce.

Sesame Seed Sauce -

Toast 3 1/3 oz Japanese white sesame seeds in a dry pan over medium heat for 3-4 minutes, shaking the pan gently, until seeds are golden brown; remove from the pan at once to prevent burning. Grind the seeds in a mortar and pestle until a paste is formed. Add 2 teaspoons oil, if necessary, to assist in forming a paste. Mix the paste with 1/2 cup Japanese soy sauce, 2 tablespoons mirin, 3 tsp. caster sugar, 1/2 teaspoon instant dashi granules and 1/2 cup warm water. Store, covered, in the refrigerator and use within 2 days of preparation.

Soy and Ginger Sauce -

In a bowl combine 1 tablespoon grated fresh ginger, 2 teaspoons sugar and
1 cup soy sauce. Mix well and serve immediately.

Peanut Satay Sauce -

Place 1 cup unsalted roasted peanuts in a food processor and process until finely chopped. Heat 2 tablespoons oil in a medium pan. Add 1 chopped onion and cook over medium heat for 5 minutes or until softened. Add 2 crushed cloves garlic, 2 teaspoons grated fresh ginger, 1/2 teaspoon chili powder, 2 teaspoons curry powder and 1 teaspoon ground cumin, and cook, stirring, for 2 minutes. Add 1 2/3 cups coconut milk, 3 tablespoons soft brown sugar and chopped peanuts. Reduce heat and cook for 5 minutes or until the sauce thickens. Add 1 tablespoon lemon juice, season and serve (For a smoother sauce, process in a food processor for 30 seconds).

Lemon and Garlic Dipping Sauce -

In a small bowl, stir 1/4 cup lemon juice, 2 tablespoons fish sauce and 1 tablespoon sugar until the sugar has dissolved. Stir in 2 chopped small red chilies and 3 finely chopped cloves garlic.

Vietnamese Dipping Sauce -

In a bowl, mix together 2 tablespoons fish sauce, 2 tablespoons cold water, 2 tablespoons chopped fresh coriander leaves, 1 teaspoon chopped red chili and 1 teaspoon soft brown sugar and serve.

Thai Dipping Sauce -

In a small pan, combine 1/2 cup sugar, 1/2 cup water, 1/4 cup white vinegar,
1 tablespoon fish sauce and 1 small chopped red chili. Bring to the boil and simmer, uncovered, for 5 minutes or until slightly thickened. Remove from heat and cool slightly. Stir in 1/4 small, peeled, seeded and finely chopped cucumber, 1/4 small finely chopped carrot, and 1 tablespoon shopped roasted peanuts.


1 (9" baked pie shell)
1 (6 serving size) vanilla flavor pudding mix (Not instant)
1/4 tsp. ground nutmeg
1 1/2 cups eggnog
2 tablespoons light rum or 1 tsp. rum flavoring
2 cups (1 pint) whipping cream (whipped)
Additional nutmeg

In a medium saucepan, combine pudding mix, 1/4 tsp. nutmeg and eggnog. Mix well. Over medium heat cook and stir until thickened and bubbly. Remove from heat, stir in rum or rum flavoring. Cool or chill thoroughly. Beat until smooth. Fold in whipped cream. Spoon into prepared pie shell. Garnish with additional nutmeg. Chill 4 hours or until set. Refrigerate leftovers.


1 cup brown sugar
1 cup butter
1 egg yolk
1 1/2 cups of sifted flour
1 tsp. vanilla
1 1/2 cups chopped nuts
2 Hershey bars (regular size)

Mix ingredients and spread very thinly on a greased jelly roll pan. Bake at 350 for 20 to 25 minutes. When and still hot, lay the Hershey bars on top and spread as frosting. Cut into squares while still warm.


2/3 cup packed brown sugar
1/2 cup walnuts, chopped
1 tsp ground cinnamon
margarine or butter, softened
1 large Golden Delicious apple
1/4 cup red maraschino cherries
1/4 cup green maraschino cherries
3/4 cup sugar
2 large eggs
1 cup sour cream
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Up to 6 weeks ahead:

Grease 9" x 9" metal baking pan. Prepare topping: In small bowl, with fingertips, mix brown sugar, walnuts, cinnamon and 2 tablespoons margarine or butter (1/4 stick); set aside.

Core, peel, and chop apple. Chop red and green maraschino cherries.

In large bowl, with mixer at medium speed, beat 1/2 cup margarine or butter (1 stick) with sugar until light and fluffy. Add eggs, sour cream, and vanilla; beat until blended. Add flour, baking powder, baking soda, and salt; beat at low speed until blended, occasionally scraping bowl with rubber spatula. Stir in chopped apple and maraschino cherries. Pour into pan; sprinkle evenly with topping. Wrap tightly with foil or plastic wrap and freeze. (Or, you can bake the cake right away without freezing, at 350F for 60 to 65 minutes.)

About 1 1/2 hours before serving:

Preheat oven to 350F. Bake frozen coffee cake, uncovered, 60 to 65 minutes until toothpick inserted in center comes out clean. Serve coffee cake warm or cool in pan on wire rack to serve later. Makes 9 servings.


2 tablespoons cumin seeds
1 tablespoon black peppercorns
2 teaspoons whole cloves
2 tablespoons coriander seeds
2 teaspoons caraway seeds
1 1/2 teaspoons cardamom seeds
1 cinnamon stick
1/2 nutmeg, roughly chopped.

Combine all ingredients in small saucepan, dry-fry over medium heat for about 2 minutes or until fragrant. Blend or process mixture until fine.

Makes about 1/4 cup. Store in an air-tight jar for no more than about 3 months. Like so many spices, it's best to use as quickly as possible for maximum flavor.


1 3-inch piece ginger root peeled and sliced
1 cup honey
1 1/2 cups fresh lemon juice (up to 2 cups if you like more tart)
- don't use the bottled stuff
2 quarts water

Bring the above to a simmer in a non-reactive pan (not aluminum) and let steep for one hour. Strain out the ginger slices and allow to cool. Add 2 cups ginger ale and store in refrigerator. Great served over ice or served warm. Garnish with lemon slices.


1/2 pound fresh ginger, peeled if necessary and slivered into bits the size of a
matchstick (weigh after slivering)
2 Tbsp salt
2 Tbsp turmeric
1/4 cup lemon juice (fresh, if possible)
the lemons from which you got the juice, shredded (optional)

Put all ingredients in a container which has a tight-fitting lid. Shake well. Let sit at room temperature for one week, shaking frequently.

Refrigerate after one week. Rinse the pickles before eating. The marinade can be reused to pickle more ginger. The recipe says this also works on carrots.


4 cups water
2 pounds smoked ham hocks
2 pounds fresh collard and mustard greens
Salt and fresh ground pepper
Cider vinegar and hot sauce to taste

Put ham hocks in large pot of water and bring to a boil. Cook over medium to high heat for about 1 hour. Wash greens and remove large, tough stems at the bottom of the leaf. You also want to remove any rocks or big pieces of dirt that may be left over from the farm. Add greens to the water and ham hocks and cook over medium heat for at least 2 hours. You can add more greens as they cook down. Take out ham hocks and remove meat from bone. Add meat back into the greens. Season greens with salt and fresh ground pepper. Serve with cider vinegar and hot sauce to allow your guests to prepare their own perfect greens. Stand back and wait for compliments on your authentic Southern style.

Suitable for a 15 pound (or less) turkey. [The author’s] mom doubles the recipe and then makes "pouches" from tin foil. She fills these (and then closes them) with the extra stuffing and lays them along side the cooking turkey so that the pouches sit and cook in the juice and therefore provides twice as much cooked dressing - of which there is NEVER any leftover!

2 loaves sandwich style bread
Giblets that come with the bird
1 cube butter, 4 oz. (no substitutes!) - melted
1 large onion - diced
1 bunch of celery - diced and be sure to include every bit of the celery heart
1 can black olives - diced
1/2 cup parsley - diced
1 -1/2 cup diced hazelnuts
Poultry Seasoning: Can be pre-purchased or make your own blend of : 1 tsp thyme,1 tsp sage, 1 tsp marjoram, 1/2 tsp rosemary, salt and pepper, and 1/4 tsp nutmeg

At least one day before cooking the turkey lay out the bread so that it is completely dried for the stuffing.

Early in the morning start the giblets simmering in 2 cups water so that they have several hours to cook.

Replenish water as necessary to end up with approximately 1 cup of broth with diced (very fine: you really want them to disappear) giblets.

Cut up bread into one-inch cubes.

Combine in a large bowl the bread, onion, celery, olives, parsley and hazelnuts.

Pour over the top the warm butter and the broth/giblet mixture.

Stuff your turkey and hope you also have enough left over to make little foil packages along the side.

Bake as per instructions included with your poultry choice.

This recipe is also very good with game hens, stuffed pork and stuffed chicken breasts.


Cookie Ingredients:
1 cup butter, softened*
3/4 cup granulated sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Glaze Ingredients:
1/2 cup real semi-sweet chocolate chips
2 teaspoons vegetable shortening

Heat oven to 400° F. Combine butter, sugar and almond extract in large bowl.
Beat at medium speed, scraping bowl often, until creamy. Reduce speed to
low; add all remaining cookie ingredients. Beat until well mixed.

Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart
onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of
buttered glass dipped in sugar. Bake for 6 to 8 minutes or until edges are
lightly browned. Cool completely.

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes). Drizzle or pipe top of cooled cookies making tree design, if desired.Makes 5 dozen cookies.


2 ounces uncooked vermicelli, broken in half
8 ounces skinless boneless chicken breast, cut into bite size pieces
2 ounces sliced mushrooms
1/2 cup chopped yellow onion
1/2 cup chopped green pepper
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup chopped cherry tomatoes
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup reserved pasta water
2 teaspoon olive oil

Cook noodles according to package directions, omitting any salt or fats.
Place a large nonstick skillet over medium high heat until hot. Coat
skillet with non stick spray, add chicken and cook about 4 minutes ,
stirring. Place chicken on separate plate and set aside.

Add mushrooms, onion, peppers, basil and oregano and cook for 4 minutes or
until onions are translucent, stirring. Add tomatoes, cooked pasta, 1/4
cup of pasta water, chicken and any juices, salt and pepper. stir and cook
for 1 minutes longer. remove from heat and add oil and serve. Serves 2


2 small onions, peeled and quartered
3 pounds Jerusalem artichokes, scrubbed and trimmed
2 large eggs
2 tablespoons pure maple syrup
2 tablespoons walnut or hazelnut oil
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
1 cup all-purpose flour
1/2 cup vegetable oil (more if needed)
2 tablespoons butter.

Line 2 baking sheets with waxed paper or aluminum foil. Grate onions and artichokes in food processor with shredder attachment or by hand on box grater. Transfer to a roasting pan or large bowl.

Crack eggs into a small bowl. Add maple syrup, nut oil, salt, peppers and nutmeg. Whisk together and pour onto grated vegetables. Mix lightly with fingers. Sprinkle flour over surface and mix lightly with fingers. Form into 16 3-inch pancakes about 1/2-inch thick, placing each on a baking sheet when it is shaped.

In a large heavy-bottomed skillet or griddle, heat half the vegetable oil and 1 tablespoon butter over medium heat. Cook half the pancakes until golden brown, 5 to 7 minutes a side. If pancakes brown too quickly, lower heat to cook them through. If skillet or griddle becomes dry, add more oil. Remove pancakes to
paper-towel-lined baking sheet. Add remaining oil and butter and cook remaining pancakes. Cover finished pancakes loosely with foil, and hold in a warm oven until ready to serve. Yield: 6 to 8 servings. Adapted from Michael Romano of Union Square Cafe


2 Tablespoons cornstarch
14 1/2 oz can of chicken broth
2 tablespoons lemon juice
1 Tablespoon Dijon mustard
2 cloves garlic, minced
16 oz boneless, skinless chicken breast, cut into strips
3 Tablespoons chopped fresh parsley (OR 1 Tablespoon dried parsley)
8 oz thin spaghetti, cooked and well drained

Bring a large pot of water to boil for the spaghetti. Cook the spaghetti so it will be ready when the chicken and sauce are ready. In bowl, mix cornstarch, chicken broth, lemon juice, mustard and garlic. Set aside. In a 10 inch non-stick skillet, over medium-high heat, brown chicken strips in 2 batches. Set aside. Stir cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Stir in parsley. Toss with cooked spaghetti.


5 pounds (about 10 medium or 5 large) sweet potatoes, scrubbed
1/3 to 1/2 cup maple syrup
3/8 cup crème fraîche
4 teaspoons purée from canned chipotles
1 1/2 teaspoons ground cinnamon
Salt to taste.

Put oven rack in middle position and preheat oven to 375 degrees. Place potatoes on large baking sheet, bake until soft, 35 to 40 minutes for medium potatoes, up to 1 hour for large.

Meanwhile, combine syrup, créme fraîche, chipotle purée, cinnamon and salt in a small bowl. Whisk until smooth.

When potatoes are tender, remove from oven, slice in two lengthwise. Scoop hot flesh into a potato ricer or food mill, purée into bowl with other ingredients. Stir with rubber spatula to combine. Potatoes should be light and fluffy. Taste for
seasoning, transfer to warm serving bowl, serve immediately. Yield: 6 to 8 servings. Adapted from Bobby Flay, Bolo and Mesa Grill


1 18 oz) refrigerated sugar cookie roll
1/4 cup unsweetened cocoa
1 tablespoon instant espresso granules
1 cup finely chopped pecans
48 milk chocolate kisses, unwrapped
1/3 cup powdered sugar

Heat oven to 375. Break up cookie dough into a large bowl. Add cocoa, espresso granules, and pecans. Mix well.

Shape dough into 48 (1") balls; wrap each around 1 milk chocolate candy.
Place 2" apart on ungreased cookie sheet.

Bake at 375 for 8 to 10 minutes or until set. Immediately remove from cookie sheets. Cool 5 minutes or until slightly cooled. Roll cookies in powdered sugar. Cool l5 minutes or until completely cooled. Re-roll cookies in powdered sugar. Store in tightly covered container.

(eclectic cooking) (Serves 4)

1 lb ground (minced) beef or lamb
2-3 onions
2 large cloves of garlic
1 Tbsp olive oil
1 sprig of fresh rosemary (or ¼ Tsp ground)
2 Tbsp tomato puree
1 can chopped tomatoes (14 oz )
2 egg plants (aubergines)
4 medium baking potatoes
1 oz feta, crumbled
3 oz grated mild cheese
10 g butter
2-3 Tbsp flour
1-½ cups milk
Salt and pepper to taste

Peel and chop onions and sauté in a little oil. Add the ground (minced) beef, and rosemary and cook until lightly browned. Add the tomato puree and tinned, chopped tomatoes. Season with salt and pepper.

In a medium saucepan, melt the butter and add the flour; stir until well blended. Add milk a little at a time, stirring well to avoid lumps. Season with salt and pepper.

Cut the egg plants (aubergines) in slices, brush each side with a little olive oil and fry until soft. Peel the potatoes and cut them in slices. In a buttered casserole dish, place one layer of eggplant (aubergine) and potatoes in the bottom of the dish, top with some of the meat sauce; repeat layers until all the egg plant, potato and meat sauce is used. Top with the white sauce, sprinkle the crumbled feta cheese then grated cheese over the top.

Bake in a preheated oven for 45 minutes at 350° F. Serve with a salad of lettuce, tomato, red onion slices, and crumbled feta cheese. Make a dressing of balsamic vinegar and oil. Season with salt and pepper.


2 lbs lean shoulder of lamb, cut into 2-inch (5 cm) cubes (or mutton)
Salt and freshly ground pepper to taste
All-purpose flour
2 Tbsp butter
2 cups beef stock
2-3 large carrots, cut into 1/2-inch cubes
2-3 medium potatoes, cut into 1/2-inch cubes
1-2 turnips, peeled and cut into 1/2-inch cubes
1-2 large onions, peeled and quartered

Season the lamb with salt and pepper and toss with flour to coat lightly. Heat the butter in a large pot over high heat and brown the lamb on all sides. Add the beef stock and bring to a boil, stirring to scrape the brown bits from the bottom of the pot. Cook tightly covered over very low heat or in a 350F (180C) oven for 1 to 2 hours, until the lamb is tender. Add the vegetables and cook 30 minutes
more, until the vegetables are tender. Adjust seasoning with salt and pepper. Serves 4 to 6.


1 Tbsp unsalted butter, softened
6 dozen oysters
1 lb. flat hexagonal oyster crackers (or plain saltines)
1 bunch flat-leaf (Italian) parsley
4 sprigs lemon thyme, leaves stripped off
4 sprigs French tarragon, leaves stripped off and chopped
Salt and freshly ground black pepper
1 quart light (single) cream
2 Tbsp well-chilled butter, chopped into bits and chilled again

The previous evening or several hours in advance, put the oysters in a large bowl of cold water and sprinkle cornmeal on tope. Change the water several times, rinsing the oysters well each time.

Spread the softened butter over the bottom and sides of a casserole dish.
Preheat the oven to 350 F. Shuck the oysters, taking care to reserve the liquor.
Toss the three kinds of herbs together. Whisk salt and pepper into the cream.

Line the bottom of the buttered casserole with crackers. Make alternating layers of oysters, crackers and herbs, ending with crackers. Pour in the seasoned cream. Let sit a few minutes while the crackers absorb the cream. Dot the top of the casserole with the cold butter bits. Bake 20 minutes, until hot and bubbly.
Serves 4-6.


1 Tbsp unsalted butter
2 stalks celery with their leafy tops, chopped fine
About 24 oysters (1 quart if you get the pre-shucked ones)
The liquor retained from the oysters, whether you shuck them yourself or use the
pre-shucked ones that come in their liquor
1 quart whole milk
1-2 gratings nutmeg
salt and freshly ground white pepper
1 cup heavy (whipping, double) cream

Several pats butter
Chopped fresh parsley

Melt the butter in a heavy-bottomed soup pot and stir in the celery; sauté until it wilts. Put the oysters in the pot and sauté until their edges curl. Stir in the milk and heat well. Add nutmeg, salt and pepper to taste, then turn the heat off
and stir in the cream.

Serve the oyster stew garnished with pats of butter and chopped fresh parsley.
Serve a bowl of oyster crackers and some prepared horseradish on the side.
Serves 6-8.


1 small onion, chopped
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
3 cups frozen peas, thawed
1/2 cup seasoned bread crumbs
2 cups cheddar cheese, shredded

Melt butter in a skillet, add onion and sauté until tender. Sprinkle with flour and stir until thickened. Add cold milk and stir until mixture thickens. You may need to add more milk or flour to achieve desired creamy consistency. Place peas in a lightly greased baking dish. Pour milk mixture over peas. Sprinkle with bread crumbs and cheese and bake at 350 degrees for 35 minutes.


2 cups sugar
1-½ cups water

2 cups milk
2 cups heavy cream
1 cup sugar
2 cups whole eggs (about 8 eggs)
1-½ cups pumpkin puree, canned or fresh
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves

For the caramel: Combine sugar and 1 cup of water and boil until it turns a nice caramel color. When the sugar becomes caramel colored, add the rest of the water slowly. Be very careful, as the sugar is extremely hot.

Pour the caramel into 12 flan molds, just enough to cover the bottom of the molds evenly, about 1/8-inch thick. Set aside to cool.

For the custard: Combine milk, heavy cream and sugar in a saucepan and bring to a boil.

Place whole eggs in a mixing bowl and whisk slightly. Slowly whisk one third of the hot liquid into the eggs. Repeat until all the hot liquid is added to the eggs.

Place pumpkin puree in a separate mixing bowl; add all spices to the puree and mix until completely combined.

Whisk 1/3 cup of custard into the pumpkin mixture. (This will prevent lumps of pumpkin puree in the flan.) Add another 1/3 cup and mix gently. Add the rest of the custard to the pumpkin mixture, using a rubber spatula to mix.

Pour the pumpkin flan mix into the cooled caramel-lined molds. Place the molds in a water bath and bake at 325 degrees for 40 to 50 minutes. Custard is set when it shakes like Jell-O. Cool overnight in the refrigerator.

When ready to serve, use a knife to loosen the edge of the flan from the side of the mold. Place the serving dish over the top of the mold and flip over. Serves 12

Either in a crust or as pudding in ramekins, this is the quintessential Thanksgiving dessert, sure to fill your home with the true delightful spicy scents of the holiday.

1 3/4 cups pumpkin puree
1/2 cup brown sugar
1/4 cup white sugar
1/8 cup maple syrup
1/2 cup sour cream
1/2 cup half-and-half or heavy cream
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves
Whipped cream (optional)

Preheat oven to 425F. Dump all the ingredients (except the whipped cream) into a blender and pulse until thoroughly combined.

Pour the mixture into buttered individual ramekins or ovenproof soup bowls, or the unbaked pie shell of your choice. (Decorate the top with little leaves cut from pastry, if you like.)

Bake for 15 minutes at 425F, then reduce heat to 350F and bake for 45 minutes, or until set. Allow to cool for 1 hour before serving. Top each portion with whipped cream, if desired. Serves 6-8.


1 teaspoon cumin seed
2 cups plain yogurt
1/4 teaspoon salt
1/8 teaspoon cayenne
1/2 cup finely chopped cucumber (peeled and seeded)

Optional Additions:

Finely chopped fresh fennel
Finely chopped bell pepper (any colour)
Finely chopped red onion
Finely grated carrot
Diced tomato
Minced or torn coriander (cilantro) leaves

Lightly dry-fry the cumin seeds over medium heat. Watch it carefully so it doesn't burn. When it gives off a strong, toasty aroma, remove it from the heat.

Place the yogurt in a medium-sized bowl, and add the cumin seeds, salt, cayenne, and cucumber - and what ever optional additional vegetables you prefer but don't add the diced tomato and coriander (cilantro) until just before serving. Mix until thoroughly blended, cover, and refrigerate.

Serve cold, topped with a scattering of diced tomato and minced or torn cilantro leaves, if desired.

Makes 4 to 6 servings

1/2 pound potatoes
1/2 pound sweet potatoes
1/2 pound carrots
1/2 pound beets
1 cup chopped onions
3-4 cloves minced garlic
4 tablespoons Crisco Pure Canola Oil
1/2 teaspoon dried thyme
Salt and pepper to taste

Heat the oven to 350ºF. Peel and cut the potatoes, sweet potatoes, carrots, and beets into 1/2-inch cubes.

Place them in a large bowl and add the remaining ingredients; add salt and pepper to taste. Toss to mix well.

Place the mixture on a large baking sheet and roast for about 25-30 minutes, until the vegetables can be easily pierced with a fork.

Any variety of root vegetables such as turnips, parsnips, rutabagas, potatoes, carrots, sweet potatoes, yams, or beets can be used in any combination. Use more or less as you like. Recipe from Crisco.com


1 pound small green seedless grapes, washed and plucked (3 cups)
Vegetable spray
2 pounds baby carrots
2 tablespoons butter
1 tablespoon chopped sage
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon fine sea salt
1/2 teaspoon grated lemon peel
1/2 teaspoon freshly ground black pepper.

Heat oven to 250 degrees. Put grapes in a bowl, and spray lightly with vegetable oil. Toss to coat. Transfer grapes to a 12-inch nonstick ovenproof skillet. Dry in oven, tossing grapes every 20 minutes or so, until skins shrivel and grapes are tawny and lightly caramelized, 2 to 2 1/2 hours. Remove from oven, and set aside. (Grapes can be made a day ahead and refrigerated.)

Place carrots on a pan lined with paper towel to dry. Raise oven temperature to 500 degrees. Place a broiler pan or heavy roasting pan in oven. In a small saucepan over low heat, melt butter, and cook until golden brown. Add sage leaves, maple syrup and dried grapes. Swirl to combine, and turn off heat, but leave on burner to keep warm.

Place carrots, olive oil and salt in a bowl, and toss, rubbing oil and salt into carrots. Turn carrots onto hot pan in oven in a single layer. Roast, shaking pan occasionally, until carrots have begun to color and are almost tender, about 10 minutes.

Pour grape mixture over carrots, and toss with heat-proof spatula to coat. Roast until glaze begins to set and carrots are tender and spotty brown, about 5 minutes more. Remove carrots from oven, and sprinkle with lemon peel and pepper. Transfer to warm bowl, and serve immediately. Yield: 6 to 8 servings.
Adapted from Chris Schlesinger of East Coast Grill, Cambridge, Mass.


2 pounds parsnips, peeled and cut into large matchsticks
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Juice of one orange
Grated zest of one orange.

Heat oven to 500 degrees. Place parsnips in a large bowl; drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat. Turn parsnips into large roasting pan and roast, shaking pan occasionally, until golden, 10 to 15 minutes.

Remove from oven, add juice and zest, and toss to coat. Return to oven and roast until parsnips have caramelized, 5 to 10 minutes. Transfer to warm bowl and serve. Yield: 6 to 8 servings. Adapted from David Pasternack of Esca


1 pound sausage
2 cups chopped onion
1 and 1/2 cups chopped celery
5 cups crumbled cornbread
1 cup crumbs from white bread
2 eggs beaten
1 Tbsp. sage
1/4 cup melted butter
Salt and pepper to taste

Sauté sausage until cooked then remove from pan. Sauté onions and celery in small amount of sausage drippings and then drain. Blend sausage, onions and celery together, add cornbread, white bread, eggs, sage and salt and pepper. Fold in butter. Everything we read lately tells us to never stuff your turkey. This is for cooking as well as health reasons. You see, in order to adequately cook the inside of a stuffed turkey to be safe, you must overcook the outside resulting in dry turkey meat. For best results, cook your stuffing in a separate covered casserole for 30 minutes at 350 degrees.


2 10-ounce packages breakfast sausage
1 fennel bulb, trimmed and in 1/2-inch dice (1 cup)
1 carrot in 1/4-inch dice ( 1/2 cup)
1 celery stalk in 1/4-inch dice ( 1/2 cup)
1 leek, white part only, washed and finely chopped ( 1/2 cup)
1 small onion, minced ( 1/2 cup)
2 cloves garlic, minced (2 teaspoons)
Salt and freshly ground black pepper
2 tablespoons fennel seeds
6 large eggs, lightly beaten
2 to 3 cups chicken broth
2 pounds crusty French bread, cubed and dried overnight
1 cup golden raisins, soaked in hot water and drained
1 tablespoon chopped thyme
1 tablespoon chopped sage.

Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add fennel, carrot, celery, leek, onion and garlic, sprinkle with salt and
pepper. Sauté over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.

Heat oven to 350 degrees. Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes. Remove from heat and set aside.

In a large mixing bowl, whisk eggs and 2 cups chicken broth together. Add bread and stir until coated evenly. Add sausage, sautéed vegetables, raisins, thyme, sage and fennel seeds. If bread cubes seem dry, add additional chicken broth. Add salt and pepper to taste. Turn into a 3-quart gratin dish and cover with foil. Bake 30 minutes. Remove foil and bake until stuffing is brown, about 10 minutes more. Yield: 6 to 8 servings. From Tom Colicchio of Gramercy Tavern and Craft


2 tablespoon butter
3 tablespoons flour
2 1/2 cups fat free (skim) milk
3 tablespoons grated parmesan cheese
2 pounds baking potatoes, peeled and sliced thinly
ground nutmeg
1/2 cup shredded reduced fat Swiss cheese. divided
3 tablespoons thinly sliced chives, divided

Preheat oven to 350F and coat casserole with nonstick spray. Melt butter in medium saucepan; stir in flour and cook over medium-low heat 1 to 2 minutes, stirring constantly. Using a wire whisk gradually stir in milk, bring to a boil. cook , whisking constantly, 1 to 2 minutes or until it thickens. stir in parmesan cheese, season to taste with pepper.

Layer 1/3 of potatoes in bottom of casserole. sprinkle potatoes with nutmeg, salt, 1/3 of Swiss cheese and 1 tablespoon chives. Spoon 1/3 of butter mixture over chives. Repeat layers, ending with butter mixture. Bake 1 hour and 15 minutes, or until potatoes are fork tender. Cool slightly before serving.


1 Tbsp unsalted butter, softened to room temperature
1 lb. sweet potatoes, peeled, very thinly sliced
4 oz. golden raisins (sultanas)
Salt and freshly ground black pepper to taste
1 pint whole (full fat) milk
3/4 cup heavy (whipping, double) cream
1 Tbsp icy cold unsalted butter, chopped into little dots

Crabapple pickles for garnish (optional)

A good way to slice the potatoes very thinly is to use the extra thin (3mm) slicing blade to your food processor.

Return the butter dots to the refrigerator or better, the freezer, until you are ready to use them.

Preheat the oven to 350 F.

Butter the bottom and sides of a rectangular casserole or baking dish. Make a layer of sweet potato slices and sprinkle on some salt and pepper. Repeat. Sprinkle in the golden raisins (sultanas). Make another layer of sweet potato slices and sprinkle in salt and pepper. Make a final layer of sweet potatoes. Pour the milk in slowly to it fills up from the bottom without dislodging the salt and pepper or sultanas. Pour the cream on slowly then top with the dots of well-chilled butter. Cover with wax (greaseproof) paper and microwave about 15 minutes, until the potatoes are tender. Put in the oven, uncovered, about 5-10 minutes, until the top starts to take some color. Garnish with crabapple pickles and serve. Serves 4-6.

Source: Burt Wolf's Table

2 cups shelled walnuts
2 cups sugar
2 cups vegetable oil
2 tablespoons sesame seeds

In a wok or large sauté pan, over high heat, bring 3 cups of water to the boil. Add the walnuts and cook for 1 minute. Drain the nuts from the water and pour the water out of the wok.

Return the wok to the heat and over high heat, bring 1/2 cup of water to the boil. Add the nuts. Add one cup of the sugar. Cook and stir until almost all of the water has evaporated. Remove the nuts from the wok and drain them away from any remaining water.

Over high heat, warm the empty wok. Return the nuts to the wok. Add the remaining cup of sugar and 1 tablespoon of water. Stir-fry for 2 minutes.
Remove the nuts from the wok.

In the wok, over medium heat, heat the vegetable oil. Add the nuts and deep-fry for 2 minutes. Drain the nuts from the oil and place them into a mixing bowl. Blend in the sesame seeds. Makes 2 cups

Serves 6

6 sweet potatoes
1/2 cup honey
1 cup orange juice
1 tablespoon grated orange peel
1/3 cup sherry
1 cup pecans, coarsely chopped
2 tablespoons margarine, or butter

Boil the sweet potatoes in salted water until they are tender. Peel and cut in thick slices. Preheat oven to 350 degrees F. In a bowl, combine the honey, orange juice, orange rind and sherry.

Place a layer of sweet potatoes in a baking dish, cover it with some of the honey mixture and sprinkle generously with pecans. Repeat layers of potatoes, liquid and pecans until the casserole is filled.

Pour the remaining juice over the top, sprinkle with nuts and dot with butter.

Cover and bake for 30 minutes, or until the juice has been absorbed by the potatoes and the top is browned.

(charleston seafood)

1 tbsp. garlic, minced
1/4 cup butter or margarine
2 cups each half-&-half and whipping cream
4 oz. julienne Alaska Lox or Nova Smoked Salmon*
1/2 cup peeled, seeded and chopped tomatoes
1 tbsp. chives
salt & ground white pepper to taste
8 oz. linguine or fettuccine**
1/2 cup grated Parmesan cheese
1 tbsp. minced parsley

Sauté garlic in butter about 5 minutes or until softened. Add half-&-half and whipping cream; heat to simmer and cook, uncovered, about 45 minutes or until thickened and reduced to 2-1/2 cups liquid. Add smoked salmon, tomatoes and chives; heat thoroughly over low heat about 2 minutes. Season with salt and pepper. Cook linguine in boiling water about 10 minutes or until barely tender; drain. Fold hot pasta into cream sauce; place on serving platter and sprinkle
with Parmesan cheese and parsley. Makes 4 servings.

*Four ounces kipper smoked salmon, coarsely chopped or flaked, can be substituted. **One pound fresh linguine or fettuccine noodles can be substituted.


1/2 cup mayonnaise
1/2 cup milk
8 oz. sour cream
2 10-oz. packages chopped spinach, thawed and drained
1 tsp. seasoned salt
8 oz. water chestnuts, chopped
1 Tbsp. fresh dill, chopped
1 clove garlic, minced
1 tsp. fresh lemon juice
Pepper to taste

Combine all ingredients in a bowl and mix well. Place in the refrigerator until ready to serve. Serve with fresh vegetables or crackers.
Serves 6

2 1/2 quarts water
1 pound split peas
4 pounds ham bones or smoked shanks
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
1/2 teaspoon garlic, minced
1/4 teaspoon marjoram
2 dashes bottled hot pepper sauce
3 sprigs parsley
1 to 2 chicken bouillon cubes

Combine all ingredients (except the bouillon cubes) in a heavy stock pot and bring to a boil for 10 minutes. Reduce heat to a simmer and continue to cook for 4 hours or until the soup has thickened and the meat on the bones is "melt in your mouth tender" and falling off the bone.

If the soup needs a little salt, dissolve a bouillon cube into it and taste again.

Remove the bones and any loose meat from the soup and allow to cool until they are easy to handle. Pick through the bones and meat and put the cleaned meat back into the soup.


1 pound mixed nuts, i.e. peanuts, pecans, almonds or other favorites
1 tablespoon water
1 egg white
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon

Preheat oven to 300?. Beat egg white and water until frothy, but not stiff. Add nuts and stir until well coated. Combine sugar, salt, and cinnamon and add to nuts, stirring until coated. Spread onto greased cookie sheet. Bake for 30 minutes, stirring twice. Cool on waxed paper and then break apart, storing in airtight containers.


1 (2 layer) yellow cake mix
1/2 cup margarine or butter; softened
1/4 cup molasses
2 tsp. pumpkin pie spice
1 egg
3 tsp. sugar

Heat oven to 350. In large bowl, combine all ingredients except sugar; beat with electric mixer until well mixed.

On well floured surface with floured rolling pin, roll out half of dough at a time to 1/4" thickness. Cut with floured 3" cookie cutter. Place 1/2" apart on ungreased cookie sheets. Sprinkle each cookie with about 1/8 tsp. sugar.

Bake at 350 for 8 to 10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets.


6 large sweet potatoes
1/4 lb. softened butter
5 fl. oz. single cream
5 fl. oz. Madeira
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1 Tbs. fresh orange rind
Chopped pecans or walnuts (optional)
Additional butter

Bake the sweet potatoes for 40 minutes or until tender at 375F. Mash, adding butter, cream and Madeira. Add spices, rind and salt. Place in buttered baking dish, dot with additional butter and sprinkle with nuts, if using. Bake for 25 minutes at 350F.


1 lb. lean ground beef
1 onion, chopped
1 pkg. dry Ranch dressing mix
1 pkg. dry taco seasoning
1 can Mexican-style Rotel brand tomatoes and green chilies
1 small can chopped green chilies
1 can ranch-style beans
1 can diced tomatoes
1 can pinto beans
1 can Mexican-style corn
1 can white shoepeg corn
1 can white hominy
3 cups water

Do NOT drain any of the vegetables -- add all of the liquids. Brown ground beef and onion; add taco seasoning mix and dressing mix. In a large boiler or slow cooker, combine all ingredients. Cook until heated thoroughly.


2 cups wild rice
1 cup wheat berries, soaked in 3 cups water overnight and drained
3/8 cup dried cranberries
2 tablespoons canola oil or other neutral oil
6 medium or 3 large portobello mushrooms, cleaned, stemmed and in
large dice (3 cups)
Freshly ground black pepper
1 1/2 cups chopped walnuts
2 small shallots, minced
2 tablespoons chopped flat-leaf parsley
2 tablespoons walnut oil.

Bring two medium pots salted water to a boil over high heat. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.

While grains cook, put cranberries in small bowl, and cover with hot water. Soak 15 minutes, drain, and chop. Set aside.

Heat canola oil in a medium skillet over medium heat. Add mushrooms, and sauté, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a warm serving bowl. Stir in walnuts, shallots, parsley and cranberries.

When grains are tender, drain them, and add them to bowl. Drizzle with walnut oil, and toss gently. Taste and add salt and pepper if necessary. Serve warm or at room temperature. Yield: 6 to 8 servings Adapted from Alfred Portale of Gotham Bar and Grill


3 pounds delicata or butternut squash
3 tablespoons butter
3 tablespoons finely chopped rosemary
3 cups unfiltered apple or pear cider
1 teaspoon balsamic or apple cider vinegar, to taste
Freshly ground black pepper.

Peel squash, halve lengthwise, and remove seeds with spoon. If using delicata, slice into half-moons 1/2-inch thick; if using butternut, dice into 1/2-inch chunks.

Melt butter in a 12-inch skillet over low heat until foamy. Add rosemary, and cook over medium heat to flavor butter, stirring frequently, about 2 minutes. Add squash, cider, and 1 teaspoon salt. If squash is not covered by cider, add water to cover.

Bring to a simmer, and cook until squash is tender and cider has reduced to a glaze, stirring frequently, 30 to 40 minutes. Sprinkle with vinegar, and season with salt and pepper. Transfer to warm serving bowl, and serve immediately.
Yield: 6 to 8 servings. Adapted from Deborah Madison








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