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 cup dried apricots, divided
1/3 cup water
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon baking soda
1 egg
1/2 cup granulated sugar
1 tablespoon canola oil
1 tablespoon grated lemon zest
1 teaspoon vanilla
2 teaspoons powdered sugar

Preheat the oven to 350 degrees F. Spray an 8x8-inch baking pan with nonstick cooking spray.

In a small saucepan, simmer 1/2 cup of the apricots in the water, covered, for 2 minutes. Cool, but do not drain. In a small bowl, diced the remaining apricots.

Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, and baking soda. Stir in the diced apricots.

In a blender, add the cooled apricot mixture and puree, about 1 minute. Add the egg, granulated sugar, oil, zest, and vanilla and mix until just blended, about 30 seconds. Pour this mixture into the middle of the flour mixture and stir until just combined. Spread in the prepared pan and bake until golden brown and edges begin to crust, 18-20 minutes. Sprinkle powdered sugar over the warm bars. Cool before cutting.


1 cup dried apricots
1 cup Swanson(R) Chicken Broth OR Natural Goodness(TM) Chicken Broth
1/2 cup firmly-packed brown sugar
6- to 8-lb. fully-cooked whole boneless ham *
2 tbsp. butter OR margarine
1/2 cup finely chopped shallots
2 jars (12 oz. each) apricot preserves
1/4 cup Dijon mustard
2 tsp. grated orange rind

Place apricots and broth in microwave-safe measuring cup. Microwave on HIGH for 2 min. Let cool. Remove apricots and cut into strips. Reserve broth. Mix apricots, sugar and 1/4 cup reserved broth.

Place ham in roasting pan. Bake at 325 degrees F. for 2 hr. or until thermometer registers 140 degrees F. Top with apricot mixture during last 30 min. of baking, basting frequently with pan drippings.

Heat butter in skillet. Add shallots and cook until tender. Add apricot preserves, mustard, orange rind and remaining reserved broth. Heat to a boil. Cook over low heat 10 min. or until slightly thickened.

Slice ham and serve with apricot sauce. Serves 32.

*Use 3-lb. fully cooked half boneless ham for 16 servings. Prepare as above, but reduce remaining ingredients in half and cooking time to 1 hr. or until thermometer registers 140 degrees F.


Juice of 1 lemon
18 baby artichokes
12 slices bacon
2 carrots, julienned
1 onion, julienned
2 to 3 tablespoons fruity, extra-virgin olive oil
6 ounces dry white wine
2 teaspoons chopped garlic
1 large bouquet garni of 6 sprigs of parsley, 4 sprigs thyme, 2 sprigs rosemary,
1 bay leaf, and the chopped green tops of 1 leek (optional)
Salt and white pepper to taste
2 bunches baby carrots or 1 (16-ounce) package baby carrots
1 (10-ounce) box pearl onions
1/2 pound snow peas, tips and strings removed.

Combine lemon juice with cold water in a large bowl. Trim artichoke stems to about 1/2 inch. Cut off tops of leaves and about the top quarter of artichokes. Cut artichokes in half lengthwise and scrape out the chokes. Immediately drop into lemon water to prevent discoloration. Cut 3 slices of the bacon into thin strips. Combine with julienned carrot and onion, plus 1 tablespoon olive oil in a large deep skillet. Cook over medium heat until vegetables are tender and lightly colored, 6 to 7 minutes. Add artichokes, wine, garlic, the bouquet garni, salt and pepper, and enough water to cover artichokes. Bring to a gentle boil and cook until tender, about 20 minutes. Cook carrots, onions and snow peas in boiling salted water until crisp-tender. Drain and shock under cold water. Drain and keep aside. Cook the remaining 12 slices of bacon in a nonstick skillet until very crisp. Remove and blot dry paper towels. Once artichokes are tender, add baby carrots, onions and snow peas, allow liquid to reduce by half. Remove bouquet garni. Add bacon on top and drizzle on a final tablespoon of oil. Taste to adjust seasonings and serve.

Adapted from Dominique Tougne, chef-partner, Bistro 110, Chicago, IL.

(In Crock Pot) Serves 6-8

3 to 4 lb. pork roast
Salt & Pepper to taste
1 cup cranberries, finely chopped
1/4 cup honey
1 tsp grated orange peel
1/8 tsp ground cloves
1/8 tsp ground nutmeg

Sprinkle roast with salt and pepper. Place in slow cooking crock-pot. Combine remaining ingredients; spoon over roast. Cover. Cook on low for 8 to 10 hours


1/2 cup butter OR margarine
1 cup sugar
3 medium ripe bananas, mashed
1 cup Pace(R) Chunky Salsa
2 eggs
2 cups all-purpose flour
1 tsp. baking soda
Pinch salt

Preheat oven to 350 degrees F. Spray 9"x5"x3" loaf pan with vegetable cooking spray. Cream together butter and sugar until light and fluffy, using electric mixer at medium speed. Add bananas, salsa and eggs and mix well. Add flour, baking soda and salt and mix well. Pour mixture into prepared loaf pan. Bake 1 hour or until done. Cool in pan on wire rack 15 min. Remove from pan and cool completely on rack. Makes 1 loaf.


1 turkey carcass
Water to cover (about 8 cups)
3 sprigs parsley
2 carrots, coarsely chopped
2 onions, quartered
2 ribs celery, coarsely chopped
2 bay (laurel) leaves
8 whole black peppercorns
Salt to taste

Combine all ingredients in a large pot and bring to a boil over high heat. Skim off the foam that rises to the surface, reduce the heat and simmer covered for 1 1/2 to 2 hours. Remove the carcass and strain the stock through a fine sieve or a double layer of cheesecloth, discarding the solids. Makes about 8 cups.


10 medium new potatoes, cooked until just tender and sliced 1/8-inch thick
2 tablespoons fresh thyme leaves
Beer Batter
1/2 cup seasoned flour
Salt and pepper
4 cups peanut oil
Beer batter:
3/4 cup beer
1 large egg, lightly beaten
1/4 cup milk
1 1/4 cups all-purpose flour
1 tablespoon butter, melted
Salt and pepper

In a mixing bowl, combine the beer, egg, milk, flour, and melted butter and mix well. Add salt and pepper to taste. Add the thyme to the beer batter. Place the batter and the seasoned flour in 2 separate bowls. Season the potato slices with salt and pepper to taste. In a sauté pan over medium heat, heat the oil to 375 degrees F or until a drop of batter sizzles on contact. Dredge the potato slices in the flour, dip them in the batter, and fry in batches until golden brown on both sides, about 2 minutes. Drain on paper towels and season with salt and pepper to taste.

This is the traditional cake served to first footers at Hogmanay, who come to wish a Happy New Year and cadge a wee dram but it's good at any time! Ideally, Blackbun should be made about a month in advance to give it time to mature before eating.


1 lb raisins
1/2 lb dates
1/2 lb currants
2 oz apricots (dried, chopped)
4 oz almonds (chopped)
4 oz muscovado sugar (light brown)
8 oz plain flour
1 tsp cinnamon
1 tsp ground ginger
1 tsp allspice
1 tsp cream of tartar
1 tsp bicarbonate of soda (baking soda)
1 cup yoghurt
1 cup Scotch whisky

Shortcrust pastry

10 oz self raising flour
4 oz margarine
Milk to bind
1 tsp salt

Add all dry ingredients, rub in margarine and then bind with
the milk.


Mix all ingredients together.


Roll out pastry into a large rectangle. Line middle of pastry with filling. Roll up into a big 'sausage'. Bake in medium-hot oven for half an hour.


3 cups vanilla wafers, crushed
2/3 cup confectioner's sugar
1 cup nuts, chopped
2 Tbsp. light corn syrup
2 Tbsp. cocoa
1/2 cup bourbon
Extra confectioner's sugar

Combine all ingredients and mix well. Form into 1/2 inch balls and roll in confectioner's sugar. Wrap in wax paper. Makes about 45 - 50.

('Neua Tun') Perfect for a snowy winters eve, this Beef Soup recipe with an Asian taste will add just the right touch of the exotic to your mealtime.

2 lbs beef shank
1 celery, cut into lengths about 1" long
2 lettuce plants, 300 grams bean sprouts
1 Tbsp. coarsely chopped fresh coriander
1 piece galangal, about 1/2" length
1 crushed coriander root (or substitute with the top leafy part)
1 stick cinnamon, about 1" long
1 Tbsp. fried garlic
1 bay leaf
1/2 tsp pepper (white, Rocket brand), 1/2 tsp salt (sea salt recommended)
1/2 tsp ground black pepper
2 Tbsp. light soy sauce (Thin soy sauce, Dragonfly or Healthy Boy brand)
1 Tbsp. dark soy sauce (Black thick soy sauce, Healthy Boy brand)
10 cups water

Wash the beef, cut into 1" cubes. Put all the spices and seasonings into a pot. Follow with beef and water. Bring to a boil over medium heat, then reduce the heat. Cover and simmer for 50 minutes until the beef is tender. Blanch the bean sprouts and arrange in a serving dish together with sliced fresh lettuce. Spoon the braised beef and soup over. Sprinkle chopped coriander, celery, fried garlic and pepper on top. Serve hot with steamed rice or cooked noodles. Serves 4.

Serve with steamed jasmine rice, boiled rice noodles or crusty French bread and a green salad.

(from Scotland)

2 c soft brown sugar
1/2 c butter (creamed)
juice of 1 lemon

Dissolve the brown sugar in a pan. When it turns to liquid add the butter and lemon. Allow to boil but stir gently the whole time for 15 minutes or so. The right consistency is achieved when, if a little is dropped into very cold water, it hardens. Beat your mixture firmly for 5 minutes; pour onto a buttered tin and when it has cooled mark it into squares with a knife. When cold it will set hard. Tap the bottom of the tin with a rolling pin and it will break up into squares. Instead of the lemon, some people prefer a ginger flavor and for this you should substitute a heaped
tsp of ground ginger for the lemon.


4 cups turkey or chicken stock
1-2 cups chopped cooked turkey
1 cup orange juice
1 large sweet potato, peeled and diced
1 medium onion, chopped
1 green bell pepper, cored, seeded, and diced
1 tsp cider vinegar
1/2 tsp dried thyme
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp freshly grated nutmeg
Salt and freshly ground pepper to taste
Chopped cilantro (coriander leaves) for garnish
Lime wedges for garnish

Combine all ingredients in a large pot and bring to a boil over high heat. Reduce the heat to low and simmer covered until the vegetables are tender, about 20 minutes. Garnish with chopped cilantro and serve with lime wedges. Serves 4 to 6.


12 ounces butter (3 sticks)
1 pound 8 ounces brown sugar
1/2 teaspoon salt
3 eggs
1/2 teaspoon vanilla
scant 1/4 cup milk
1 pound 2 ounces flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 pound old fashioned oats
12 ounces dried tart cherries, chopped into small pieces
1/2 teaspoon cinnamon

Melted white chocolate or white coating

Cream together the butter, sugar, salt, baking powder, baking soda and
cinnamon for five minutes at medium speed. Combine eggs, vanilla and milk and add in three stages, scraping well after each addition.

Add the flour all at once and mix until combined, and then scrape and mix a few revolutions more. Add the oats and cherries, and mix until combined, and then scrape and mix a few revolutions more. (Keep the mixing to a minimum to avoid making your cookies hard).

Scoop cookies with a small ice cream scoop onto a cookie sheet and bake for 14 minutes at 350 degrees or until light brown on the edges.

When the cookies are cool, dip or drizzle with melted white chocolate or white coating. Cool until coating is firm and store in an air-tight container. This cookie will get soft one hour after baking.

Never over-mix cookies. It makes the cookies hard. Also, try to keep your cookies the same size on your baking sheet. That's the way to make sure each is consistent and done at the same time.

Don't bake your cookies until they are brown in the oven. Bring them out of the oven when edges are brown and leave them on the cookie sheet to finish baking there for a little while. That way the cookies are not over-baked.


Cake Ingredients:

1-1/2 cups thick sour cream
1-1/2 cups sugar
2 tablespoons butter, melted
4 teaspoons pure vanilla extract, preferably Mexican
Scant 2-1/4 cups unbleached flour or cake flour
1/2 cup unsweetened cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
4 eggs

Preheat oven to 350 degrees. Grease two 9-inch round cake pans or one 9 x 13 x 2-inch pan.

Mix together sour cream, sugar, butter and vanilla extract. Sift together the flour, cocoa, baking soda and salt. Add to sour cream mixture. Beat in eggs, one at a time.

Pour into pan(s) and bake until the cake springs back when lightly touched (about 20 - 30 minutes, depending on pans used).

Cool on rack for 10 - 15 minutes. Remove cake from pans and sprinkle lightly with Kirsch (cherry brandy). If the cake has been baked in one large pan, cut cake in two layers and sprinkle both layers with Kirsch.

Filling Ingredients:
12 to 16 ounces cherry preserves
2 tablespoons Kirsch
2 teaspoons Tahitian vanilla extract

Mix well and reserve 2 teaspoons of preserves to use as glaze. Place bottom layer of cake on serving dish. Cover with cherry preserves, then place top layer onto cake. Frost with Truffle Frosting.

Decorate cake with fresh cherries that have been pitted and glazed with the balance of the preserves, and sprigs of mint.

Truffle Frosting Ingredients:

1 cup sugar
1 cup heavy cream
4 ounces unsweetened chocolate, broken into small pieces or run through food processor
1/4 pound unsalted butter (8 tablespoons)
pinch of salt
1 tablespoon Tahitian vanilla extract

Place sugar and cream in a heavy, medium-sized saucepan and bring mixture to a boil. Reduce to a simmer and cook for 8 minutes.

Remove from heat and add chocolate and butter, cut into little pieces. Mix well.

When chocolate and butter are completely melted, add pinch of salt (optional) and vanilla extract. Place in refrigerator until mixture has cooled.

If necessary, beat with a spoon or whisk until frosting is the right consistency for frosting the cake.


3 to 4 pounds lbs. fresh scallops
1/4 pound butter
4 Tbsp. lime juice
4 garlic cloves, minced
2 tsp. hot sauce
1/4 cup dry vermouth
2 tsp. paprika
2 tsp. seasoned salt
1 tsp. white pepper

Preheat oven to broil. Place scallops in a baking dish. In a small saucepan melt butter and add lime juice, garlic, hot sauce and vermouth. Drizzle mixture over scallops and top with seasoned salt, white pepper, and paprika. Broil for 3 - 5 minutes on each side.


1 1/4 lbs boneless skinless chicken breasts
3 tbsp olive oil, divided
salt and pepper to taste
2 cups sliced fresh mushrooms, see note
2 tbsp minced shallots, fresh chives or scallions (including green tops)
1/2 cup dry or off-dry white or rose' wine
1 tbsp chopped fresh tarragon or 3/4-1 t dried, see note
1/2- 3/4 cup whipping cream
2 tsp cornstarch
1 1/2 tbsp water
1 cup seedless green grapes, halved
hot cooked white rice or angel hair pasta
fresh tarragon sprigs for garnish

Trim any fat from chicken breasts, then cut meat into bite-size pieces. Heat a large skillet or wok. When hot, pour in 2 tablespoons olive oil, heat just until smoking, and add chicken in 1 layer. Season chicken with salt and pepper. Stir-fry until no longer pink on the outside, about 3 minutes. Remove chicken to a platter. Add remaining tablespoon of olive oil to the same skillet. Add mushrooms and stir-fry 1 minute. Add shallots and stir-fry until mushrooms begin to change color. Stir in wine and tarragon. Heat to boiling. Add cream. Reheat to a simmer and cook 2-3 minutes. Return chicken to the pan. Dissolve cornstarch in water and stir a little of the mixture
into the cream sauce. Cook until thickened, adding more cornstarch mixture if needed. Gently stir in grapes and heat to serving temperature. Adjust seasonings. Serve over rice or pasta, garnished with tarragon sprigs. Makes 4 servings.

Note: If desired, use a combination of white mushrooms and wild mushrooms of
your choice. Basil, rosemary, oregano or Italian seasoning can substitute for the tarragon.


12 tablespoons unsalted butter + butter to grease pan
1 cup each all-purpose flour and yellow cornmeal
1 tablespoon sugar
1/2 tablespoon each baking powder and salt
1 egg
1 cup milk
1 small onion, finely chopped
1/2 pound venison or pork sausage, casing removed
and broken into small pieces
2 serrano chilies, stems removed and chopped
1 poblano chili, chopped
1 stalk celery, chopped
1/2 medium carrot, chopped
2 teaspoons dried oregano
Salt and freshly ground black pepper to taste

Preheat oven to 350F. Lightly grease an 8 X 8-inch square baking pan. Melt 8 tablespoons (1 stick) of the butter and set aside. Sift flour, cornmeal, sugar, baking powder and salt together into a bowl. Lightly beat egg with milk in another bowl. Add egg mixture and melted butter to dry ingredients and mix until just combined. Do not over mix. Scrape into prepared pan and bake until a toothpick inserted into
center of cornbread comes out clean, 20 to 25 minutes. Remove and cool to room temperature. Cornbread may be prepared several days ahead of time. Cover and store in a cool spot.

Melt 3 tablespoons of the remaining butter in a skillet, over medium heat. Add onion and sausage and sauté until onions are translucent, 5 minutes. Add both kinds of chilies, the celery and carrot and sauté until tender, 5 to 6 minutes. Break cornbread into small pieces and add to skillet with vegetables, stirring to blend ingredients. Add oregano, salt, pepper and remaining tablespoon of butter and stir again. Transfer to a serving dish and keep warm.

Yield: 6 cups

2 cups cranberries
Grated peel and juice 2 oranges
3 tablespoons honey
2 tablespoons butter
2 onions, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon ground mace
1 tablespoon plus 1 teaspoon chopped fresh sage
4-1/4 cups soft white bread crumbs
1/2 cup pine nuts

In a saucepan, combine cranberries, orange peel and juice. Bring to a boil. Cover and simmer very gently for a couple minutes or until cranberries are just tender. Remove saucepan from heat. Stir in the honey. Pour cranberries into a bowl.

Melt butter in saucepan. Stir in onions and cook gently 2 minutes until tender. Add salt, pepper, cayenne, mace and sage and mix until well blended.

Stir onion mixture, bread crumbs and pine nuts into cranberries until well mixed. Makes 6 cups or enough to stuff an 8 pound turkey.


For the dough:
1 3/4 cups all-purpose flour
3/4 cup butter at room temperature
1/2 cup confectioner's sugar

For the filling:
1/4 cup apricot preserves
1/2 cup chopped walnuts or pecans
1 envelope (1 Tbsp) unflavored gelatin
1/4 cup cold water
3 cups fresh or frozen cranberries
1 cup port wine or apple juice
1/2 cup honey
Whipped cream for garnish

Combine the ingredients for the dough in a bowl and mix to form a dough. Press the dough into a 9-inch pie plate, tart pan, or spring-form pan. Bake in a preheated 375F oven until set and golden brown, about 20 minutes. Remove from the oven and cool 10 minutes. Spread the apricot preserves over the crust and sprinkle with chopped walnuts. Dissolve the gelatin in the cold water in a medium-sized saucepan and let it stand for 5 minutes, until the gelatin has softened. Add the cranberries, wine, and honey and bring to a boil over moderate heat, stirring occasionally. Boil for 5 minutes and allow to cool to room temperature. Pour the filling into the prepared crust and refrigerate at least 3 hours, until the filling has set. Serve topped with whipped cream. Serves 6 to 8.


4 oz. canned cranberries, pureed
8 oz. of Chardonnay (Sutter Home recommended)
8 oz. of White Zinfandel (Sutter Home recommended)
2 oz. Tuaca liquor
2 oz. Sour Apple Pucker (DeKuyper recommended)
2 oz triple sec (Hiram Walker recommended)
4 oz. cranberry juice
2 oz. orange juice
Orange wedges and green apple chunks for garnish

Place the canned cranberries in a blender and puree for about 4 to 5 seconds. The mixture should not be totally smooth. Measure out 4 ounces.

In a two-quart container or pitcher, combine all the ingredients. Stir well and store in refrigerator until ready to serve.

Serve approximately 6 ounces of the beverage over ice in a tall glass.

Garnish with a fresh skewer of fruit using the orange wedges and green apple chunks.


It's best to make sangria a day in advance, because the longer the flavors blend together, the better the drink. Don't put the fruit into the sangria at the last minute. Allow it to soak up the flavor of the liquids.

Use a quality wine in your sangria, and make sure to put it in the glass or pitcher before you start mixing the other ingredients.

Since fruit is a great expression of the seasons, use those types that are fresh and in season. For example, during the fall, choose apples and berries. During the winter, use citrus fruits including oranges and tangerines. In the summer, mix white wine with peaches, nectarines and blueberries.

Be sure you use fruit juices that are consistent with the fruits in your sangria. In the summer, use peach nectar. If using citrus fruits, use orange juice. If you're using berries, try cranberry juice.


4 cups chopped pears or chopped apples
1 cup seedless grapes, halved
1 cup sliced celery
2/3 cup slivered almonds or broken pecans, toasted
1/2 cup snipped pitted whole dates or raisins
Leaf lettuce
2/3 cup whole cranberry sauce
1/4 cup mayonnaise or salad dressing
1/4 cup dairy sour cream
1/4 cup milk
2 teaspoons lemon juice
1/4 teaspoon celery seed

In a medium mixing bowl, combine chopped pears or apples, grapes, celery, almonds or pecans, and dates or raisins. Divide fruit mixture among lettuce-lined salad plates.

For dressing, in a small mixing bowl, combine cranberry sauce, mayonnaise or salad dressing, sour cream, milk, lemon juice, and celery seed. Drizzle dressing over fruit mixture. Makes 10 to 12 servings.


2 cups chicken broth
1 lb. fresh asparagus
1 clove garlic minced
4 - 6 green onions chopped
1 Tbsp. fresh lemon juice
2 Tbsp. butter
2 Tbsp. flour
1/2 cup cream

Break asparagus at end to remove tough part of stem. Chop into 1 inch pieces. Melt butter in saucepan and sauté onions and garlic, stir in flour and chicken broth and lemon juice. Add asparagus pieces and simmer for 20 - 25 minutes until asparagus is tender. Place mixture, except for asparagus tips in a blender or food processor and puree.

Return to saucepan and add cream and salt and pepper to taste. Heat thoroughly. Serve in bowls and garnish with asparagus tips. This soup is nice and creamy and very good.


2 pkgs. (20 oz.) frozen kernel corn
8 oz. (1/2 pt.) whipping cream
8 oz. (1/2 pt.) homogenized milk
1 tsp. salt
1/4 tsp. MSG (Accent)
6 tsp. sugar (or 6 envelopes Sweet & Low)
pinch white pepper
2 tbsp. melted butter
2 tbsp. flour

Combine all ingredients except last two in a pot and bring to a boil. Simmer for
5 minutes. Blend butter and flour, add to the corn, mix well and remove from heat. (use three tbsp each of butter and flour if you want it to be a little thicker).

Note: For a variation, you can put finished corn in heat proof casserole, sprinkle with Parmesan cheese and place under a broiler till evenly browned. Serves 8

Note: For some reason, if you have completed the recipe and taste it, then find that it is not sweet enough, adding sugar will cause corn to "fall" or separate.

Poundcake is an "old faithful". It keeps well, makes a lovely gift, can be dressed up or down, and if it grows stale, it's perfect for Bread Pudding or Trifle. It is paired here with Crème Anglaise. You can pour the custard over slices of cake for a triple vanilla wonder.

1 large vanilla bean, split or cut into pieces
1 cup milk, room temperature
4 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt (if using salted butter, delete)
2 cups unsalted butter, softened to room temperature
2-1/2 cups vanilla sugar
6 jumbo eggs, room temperature
1 tablespoon pure vanilla extract

Preheat oven to 350 degrees.

Pour milk into a saucepan, add the vanilla bean and scald the milk. Let mixture cool to room temperature. Remove vanilla bean, rinse it off and set aside.

Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.

In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.

Add the vanilla sugar in two portions, beating thoroughly after each portion is added. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture. Blend in vanilla extract.

On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.

Pour and scrape the batter into a lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.

Cool the cake in the pan on a rack for 10 minutes. Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.

Rum-Vanilla Glaze

1 cup sugar
1 cup water
1 tablespoon pure vanilla extract
1/4 cup rum or brandy (optional)

Place sugar and water in a small saucepan, add in the reserved vanilla bean and bring to a boil. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken. Allow to cool slightly before adding extract and rum.


1 whole pineapple
1 tablespoon light or dark rum or orange juice plus several drops rum flavoring
1 cup reduced-fat frozen whipped dessert topping, thawed
1 kiwi fruit, peeled and cut into 12 half-slices
1/4 cup peach preserves
1 tablespoon light or dark rum or orange juice plus several drops rum flavoring

Cut pineapple into quarters lengthwise through the crown, using a sharp knife. Remove core from each quarter. Then cut between shell and fruit, separating fruit from the shell in one piece. Leaving fruit in place, cut into 6 to 8 crosswise pieces. Push slices in alternate directions to give a zigzag pattern. Repeat with remaining pineapple quarters.

Brush surface of pineapple slices with 1 tablespoon rum or orange-rum mixture. Top each serving with shipped topping and 3 kiwi fruit half-slices. In a small bowl combine peach preserves and 1 tablespoon rum or orange-rum mixture to make of drizzling consistency. Drizzle on each pineapple quarter. Makes 4 servings.


1/2 cup brown sugar
1 Tbsp. water
4 eggs
1- 10 and 1/2 oz. can sweetened condensed milk
1 tsp. vanilla extract
1 cup slivered almonds, chopped

Combine sugar and water in saucepan. Stir constantly over medium heat until sugar caramelizes. Put mixture in cake pan and swirl to coat bottom of pan. Blend remaining ingredients in mixer at high speed for 20 seconds. Pour over caramelized sugar. Cover pan and place into larger pan containing enough hot water to cover 2 inches up the outside of smaller pan. Bake at 350 degrees for one hour. Remove small pan from water and allow to cool uncovered for 45 minutes. Place serving dish upside down on pan and quickly flip over. Shake gently to loosen custard.

(Celtic-Scottish, from Aideen) These tasty meat pies are available at every bakery in Scotland. They smell divine and are great to eat as a snack. Forfar is a
town in Scotland and they are thought to originate from that area. Makes 6 bridies

1 1/2 lbs boneless, lean rump steak (or you can use lamb or mutton)
1/2-1 cup good beef stock
2 oz shredded suet (or butter or margarine, if you cannot get suet)
1 large, finely chopped onion
Salt and pepper to taste
1 teaspoon dry English mustard powder
1 1/2 lbs flaky pastry (make it from scratch or use frozen)

Remove any fat or gristle from the meat and tenderize with a meat mallet. Cut into small, (about quarter-inch or finer if you don't like lumps!) cubes and place in a bowl. Add the salt/pepper, mustard, chopped onion, suet (or butter/margarine) and stock and mix well. The mixture should not be too 'wet'. The amount required
is dependent upon the absorbency of the meat and onion - but do not have the mixture swimming in fluid.

Prepare the pastry and divide the ball into six equal portions. Roll each pastry portion into a circle about six inches in diameter - roll to about a quarter of an inch thick. Place a sixth of the meat mixture into the middle of the circle. Leave a small edge of pastry showing all round. Brush the outer edge of half the pastry circle with water and fold over. Pinch the edges together well. Traditionally, in Edinburgh they are baked with the 'pinch' along one side, but, farther north, they have the 'pinch' area at the top. Make a small hole/slit in the top in order to allow steam to escape. Make the rest in the same way.

Lightly oil a large baking tray and place the bridies on it, ensuring that they are not touching. Place in a pre-heated oven at 360F for 15 minutes then reduce the temperature to 350 F and cook for another 45-55 minutes, or until they are golden brown.


6 - 8 oz. Tuna steaks
6 Tbsp. olive oil
2 - 8 oz. cans black beans
6 limes
1 tsp. salt
1 tsp. cumin
8 sprigs fresh cilantro
3 large tomatoes chopped (or 8 Roma tomatoes chopped)
6 oz. crumbled goat cheese
2 cups Salsa Fresca (see recipe below)

Marinate tuna steaks in 4 tsp. olive oil and cilantro. Grill tuna over charcoal grill (eight minutes, turning once) or broil in oven for same time. Put black beans in bowl and mash with large spoon. Leave some of the beans whole. Sauté beans and tomatoes in 2 tsp. olive oil. Add salt and cumin to beans/tomatoes and cook for 5 minutes on medium heat. Heat tortillas in microwave for one minute or until just hot. Put tortilla on plate and spoon bean and tomato mixture on tortilla. Place tuna on top of beans and crumble goat cheese on tuna. Top with Salsa Fresca and serve with lime quarters.

Serves: 8-10

7-8 pound cooked bone-in ham
3/4 cups, plus an extra 2 tablespoons, Guinness Stout
1/2 cup sugar
1 teaspoons dry mustard
1/2 teaspoon ground ginger
1 teaspoons cardamom

Peel skin off ham, leaving a portion around the bone. Place the ham, fat side up, in a roasting pan and pour over the Guinness Stout. Bake in a 325 degree oven for 2 hours, basting occasionally with stout.

Score the fat diagonally to form a diamond pattern. Mix sugar, mustard, ginger & cardamom adding a few tablespoons stout to form a thick paste and spread over ham. Increase oven to 400 degrees and bake for 15 minutes more.

Garnish with watercress and serve with spiced peaches (recipe follows).

Spiced Peaches

3 14-ounce cans peach halves
1/2-teaspoon whole cloves
1/2-inch piece cinnamon stick
4 whole allspice
1/4-cup sugar
1/8-cup vinegar
1 oranges, sliced

Drain peaches and reserve 1/2 cup liquid syrup. Put the syrup, cloves, cinnamon, allspice, sugar, vinegar and oranges into a saucepan. Bring to a boil, add peaches and simmer for 5 minutes. The flavor of the fruit improves if made a day in advance and stored in the refrigerator.


1 6- to 8-pound leg of American lamb, boned and butterflied (see note below)
1/3 cup olive oil
1/3 cup lemon juice
1/4 cup dry sherry (optional)
1/4 cup water
2 tablespoons finely chopped shallot or green onion
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary

Trim fat from leg of lamb. For marinade, in a small bowl combine oil, lemon juice, sherry, water, shallot or green onion, oregano and rosemary. Place lamb in a large shallow baking dish; pour marinade over lamb. Cover and marinate in the refrigerator for 8 hours or overnight, turning occasionally. Drain lamb, reserving marinade.

Place lamb on the grill rack directly over moderate coals. Grill 4 inches from coals for 40 to 50 minutes or to desired doneness, turning every 15 minutes and brushing with marinade. (Or, broil 4 to 5 inches from heat for 50 to 65 minutes, turning every 15 minutes and brushing with marinade.) Serves 24.

Note: Have butcher bone leg of lamb, then slit leg lengthwise and spread flat.


2 racks of American lamb (8 ribs each), room temperature*
1/4 cup fine dry bread crumbs
2 teaspoons fresh oregano leaves, chopped or
1/2 teaspoon dried
1 cup finely chopped parsley
1 medium onion, finely chopped
1 teaspoon salt
1 tablespoon fresh dill weed, chopped or 1 teaspoon dried
1/8 teaspoon ground pepper

Preheat oven to 425F. Combine all ingredients, except lamb, mix well. Pat mixture on outside of racks. Place on broiler rack in shallow roasting pan. Roast 30 minutes for medium rare. Serve with purees of vegetables or fruit. Serves 4.

* If lamb is roasted at refrigerator temperature, add ten minutes to cooking time.

Note: Have butcher remove chine bone (back bone) and all excess fat.

Yield: 8-10 servings.

Course salt and freshly ground black pepper
4 duck breasts, trimmed
Olive oil for sauté pan
Mushroom-risotto cake (see note)

Marinade for 4 duck breasts:
1 cup of fresh red bell pepper juice (see directions below)
1/4 of a red onion, diced
1/8 cup chopped garlic
1/4 cup roughly chopped cilantro
1 cup olive oil
Mango ketchup:
3 tablespoons olive oil
1 large jalapeno, seeded and diced
1/2 cup rice-wine vinegar
1 medium mango, pitted and diced
1/4 cup brown sugar
1 cup chicken stock or broth
1 teaspoon salt

To prepare mango ketchup, sauté jalapeno in hot olive oil for 1 minute add diced mango and sauté for 2 minutes. Add brown sugar and cook 1 minute add chicken stock and cook down 10 minutes. While this is cooking, reduce rice-wine vinegar by half in a pan on the side. Add reduction to the mixture, put all in blender and mix until smooth then strain through a fine strainer. Set aside.

To prepare duck, start with 2 medium red bell peppers, cut them down, removing the stem and seeds. Using a vegetable juicer, extract the juice from the peppers. Combine red onion, garlic, cilantro and vegetable oil. Place duck into the marinade for 24 hours.

Heat oven to 400 F. Season duck with salt and pepper. In a large, oven-safe sauté pan, sear duck on both sides. Place the duck in the oven for 7-8 minutes for medium rare. After removing the breasts from the oven, let them rest for 8-10 minutes before slicing.

To serve, swirl mango ketchup onto plate. Add seared mushroom-risotto cake to the center. Mounded sliced duck meat on top. Finish with fresh greens.

Note: You can make your own flavored risotto cake by mounding cooked risotto into a round, heat-proof 3-inch ring mold. Heat olive oil in a sauté pan and place mold in pan. When bottom is seared, carefully remove mold and flip cake over. When bottom turns golden remove from pan.

This moist, lavender-infused duckling, countered by oil-cured olives, with a crisp lavender-honey glaze brings a generous bite of Provence to your table. Barigoule-style artichokes, a typically southern French style vegetable dish perfumed with regional herbs, flatter the duck. Use a top-quality, fruity olive to give the vegetables an authentic taste. Lavender flower is available anywhere sachets are sold. It's worth looking for the floral honey for this intoxicating flavor. Serve with a rose from Provence, such as Tavel, or a full-bodied Medoc.

1 female Muscovy duck, giblets, excess fat and
wing tips removed, pricked and blotted dry
Salt and freshly ground black pepper to taste
1/2 cup nicoise black oil-cured black olives, pitted
2 tablespoons dried lavender
2 tablespoons olive oil
4 tablespoons lavender honey
Artichokes in Barigoule (recipe above)

Preheat oven to 350F. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over heat until hot. Add duck and sauté on all sides until skin is golden browned. Transfer to a rack in a roasting pan. Mix 2 tablespoons of
the honey with 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh, about 45 minutes. About half way through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey and brush over duck. Prepare Artichokes in Barigoule (recipe above). When duck is cooked, remove and let it rest for 15 minutes in a warm place
before slicing and serving. Serves 4.

For best results, slice the cheesecake bars with a warm knife, wiping off the blade between cuts. Yields 16 bars


1 cup all-purpose flour
1/4 cup sugar
1 teaspoon finely grated lemon zest
1/8 teaspoon salt
1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled


1 tablespoon plus 2 teaspoons cornstarch
1/2 cup cold water
2 large eggs yolks
1-3/4 cups sugar
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon zest
1-1/4 pounds cream cheese, softened
2 tablespoons all-purpose flour
3 large eggs, at room temperature
1/4 cup sour cream
1 teaspoon pure vanilla extract

Crust: Preheat the oven to 325 degrees and position a rack in the center. Butter a 9-inch square nonstick baking pan. In a food processor, pulse the flour with the sugar, lemon zest and salt.
Add the butter and pulse until a soft, crumbly dough forms.

Press the dough evenly over the bottom and a scant 1/2-inch up the side of the pan. Bake the crust for 20 minutes, or until golden and firm.

Filling: In a small bowl, dissolve the cornstarch in the water. In a medium saucepan, whisk the egg yolks with 3/4 cup of the sugar and the lemon juice.

Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved and the lemon mixture is hot, about 4 minutes.

Boil over moderately high heat for 1 minute, whisking constantly, until the mixture is thick and glossy. Strain the lemon mixture into a heatproof bowl, stir in the lemon zest and let cool.

In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup of sugar until smooth. Beat in the flour until blended.

Add the eggs, 1 at a time, beating well between additions.

Add the sour cream and the vanilla and beat until the batter is smooth. Pour the cream cheese batter over the crust and smooth the surface with a spatula.

Dollop the lemon mixture on the cheesecake batter and carefully swirl it into the batter; take care not to cut into the crust.

Bake the cheesecake for about 40 minutes, or until golden around the edge and just set. Run the tip of a knife around the edge to loosen the cheesecake from the side of the pan.

Let cool on a wire rack for 1 hour, then refrigerate the cheesecake until thoroughly chilled. Cut into 16 bars and serve.

Make Ahead: The cheesecake bars can be refrigerated in the pan for up to 3 days.


8 oz. block cream cheese, softened
1/4 cup confectioners sugar
1/4 cup whipped cream
3 Tbsp. Kahlua coffee liqueur
1 tsp. cinnamon
2 11-oz. cans mandarin oranges, drained
Semisweet chocolate shavings

Combine cream cheese, confectioners sugar, whipped cream, Kahlua and cinnamon in a food processor. Blend until smooth. Divide mandarin oranges into 8 equal parts and place on dessert plates, top with cream cheese mixture and garnish with chocolate shavings. You may take a block of chocolate and use either a small knife or a potato peeler to shave off thin pieces.


1 cup packed brown sugar
1/2 cup maple-flavored syrup
1 (12-ounce) can lightly salted mixed nuts (2 cups)
1 tablespoon butter or margarine
1 teaspoon baking soda

Heat oven to 200F. Generously butter large cookie sheet; keep warm in oven.

Mix brown sugar and maple syrup in 8-cup microwavable measure. Microwave
uncovered on High 5 minutes. Stir in nuts.

Microwave uncovered on High 5 to 7 minutes or until syrup is bubbling and
nuts are toasted-syrup will be very hot. Stir in butter.

Microwave uncovered 1 minute. Quickly and thoroughly stir in baking soda until mixture is light and foamy. Pour onto cookie sheet; quickly spread candy.

Cool 30 to 60 minutes or until hardened. Break into pieces. Store candy in airtight container at room temperature up to 2 weeks. Yield 36 servings.

Turkeys were the largest domesticated animal in North America when Columbus arrived, and they have been a staple in the diet of Americans for thousands of years. Here is a typical turkey soup from south of the border:

2 cups turkey stock
2-4 cloves garlic, finely chopped
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 can (4 oz) diced green chilies, drained
2 cups milk
1/4 cup all-purpose flour
1 tsp chili powder
1/4 tsp ground cumin
2 cups cooked turkey, coarsely chopped
1 cup fresh, frozen, or canned corn kernels
Salt and freshly ground pepper to taste
Chopped fresh cilantro (coriander leaves) or parsley for garnish

Combine the turkey stock, garlic, onion, carrot, celery, and canned chilies in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered for 15 minutes. In a mixing bowl, whisk together the milk, flour, chili powder, and cumin. Whisk the mixture into the soup and return to the boil over high heat, stirring
constantly until the soup boils and thickens slightly, about 5 minutes. Add the turkey and corn and simmer until heated through, about 5 minutes. Adjust seasoning with salt and pepper if necessary and serve garnished with chopped cilantro or parsley. Serves 4 to 6.


1 (whole) boneless, skinless chicken breast
2 cups chicken stock
1/2 cup white wine
1 bay leaf
2 sprigs fresh thyme
4 cloves garlic, sliced
1 tablespoon butter
3 shallots, minced
1 pound button mushrooms, cleaned
Salt and pepper, to taste
1 teaspoon fresh thyme, chopped
2 sheets frozen puff pastry, thawed for at least 30 minutes before use and laid out
on a clean, flat surface; cut into 24 1/2-inch squares
2 eggs, beaten with 1 tablespoon water
1 tablespoon white sesame seeds

Place chicken stock, wine, thyme sprigs, bay leaf and sliced garlic into a heavy, medium-sized skillet. Bring to a simmer on medium-high heat and add chicken breast. Poach until chicken is fully cooked, about 15 minutes.

While chicken is cooking, place mushrooms in food processor and pulse until minced. Set aside.

When chicken breast is done, remove it from pan and set aside to cool. Discard stock and return pan to burner. Add the butter and shallots and sauté until translucent. Add the minced mushrooms and a teaspoon of fresh thyme, and continue to cook over medium- high heat for one more minute.

Reduce heat to medium and allow mushrooms to cook until all liquid evaporates from pan, about 30 minutes. Remove from heat and allow mixture to cool.

Dice the cooled chicken breast into 1/2-inch-square pieces. Brush pastry squares with the egg wash.

With a teaspoon, spread a small amount of mushroom mixture over each square, and then place a piece of chicken in the middle of each square. Using your fingers, fold edges of each square until the filling is sealed inside the pastry.

Place each stuffed pastry piece seam-side down onto a baking sheet, brush with egg wash, and sprinkle with sesame seeds. Bake at 350 degrees for 15 to 18 minutes or until pastry is evenly golden brown.

Note: This recipe is labor-intensive but delicious and well worth the time. To make ahead: After hors d'oeuvres have cooled, place in an airtight container and freeze. When ready to serve, thaw all day in the refrigerator, and reheat. Makes 2 dozen appetizer-sized pieces


1/3 cup buttermilk
1/3 cup mayonnaise
Cornbread-Venison Sausage Dressing (recipe follows)
1/2 teaspoon lemon juice
1/2 teaspoon + 1 tablespoon molasses, to garnish
1/4 teaspoon each Tabasco Sauce
1/4 teaspoon salt
1 tablespoon molasses
1 tablespoon olive oil + a little olive oil to sauté ducks
1 teaspoon each lime juice and chili powder
1/2 teaspoon salt
2 whole boneless Muscovy duck breasts, excess fat removed, skin and fat scored
diagonally into small squares
4 watercress sprigs, to garnish
Pecan halves, lightly toasted, to garnish

Combine buttermilk, mayonnaise, lemon juice, the 1/2 teaspoon of molasses, Tabasco Sauce and salt together in a small bowl. Stir to blend, cover and refrigerate until needed. Sauce may be prepared several days ahead. Prepare Cornbread-Venison Sausage Dressing (below). Preheat oven to 400F. Place a flat baking rack (such as those used to cool cakes and cookies) over a baking sheet. Finely score the skin and fat of the duck breasts on the diagonal, into small squares, taking care not to cut the flesh. Combine molasses, 1 tablespoon of the olive oil, lime juice, chili powder and salt together in a small bowl and mix well. Brush duck breasts with
mixture. Heat remaining olive oil in a large skillet, over medium-high heat until hot. Add breasts, skin side down, adjust heat to medium-low and slowly sauté skin to render as much fat as possible and to brown the skin well, 5 to 10 minutes. When skin is browned, turn and over medium-high heat sear flesh side for about 1 minute.

Transfer breasts, skin side up, to oven. Adjust heat down to 350F and roast until breasts are medium-rare, approximately 15 minutes. Remove from oven and allow to rest in a warm spot for 5 minutes, for juices to settle. Cut breasts into 2 cutlets, then cut the breasts crosswise into thin slices. Spoon a tight mound of the cornbread-venison sausage dressing in the center of 4 dinner plates. Shingle duck
slices over cornbread stuffing. Finely drizzle each plate with the remaining molasses and the buttermilk dressing. Garnish with watercress sprigs and toasted pecans and serve. Serves 4. Adapted from Robert Del Grande, chef-owner, Cafe Annie, Houston, TX.

(Japanese New Year's Soup) Serves 5

5 medium shrimp, peeled and deveined
15 round slices daikon radish, around 1/8-inch thick
10 round slices carrot, around 1/8-inch thick
15 stalks spinach*
3 shiitake mushrooms, sliced
5 Japanese (or 15 Korean) rice cakes*
5 cups water
2 pieces of kombu (kelp), each about 7-inches long*
1 cup bonito flakes (dried fish, available at Asian markets)
1 teaspoon salt
1 teaspoon soy sauce

Soak kelp in 5 cups of water for 30 minutes. Heat water until boiling and then remove kelp. Pour 1/4 cup cold water in soup to cool it down. Add bonito flakes to soup. The bonito flakes will sink. When they rise to the surface again, turn off the
heat. Strain soup. Add salt and soy sauce.

In a medium pot of boiling water, add pinch salt and cook the shrimp until pink and cooked through, 2 to 3 minutes. Drain the shrimp and let them stand in a bowl.

In a medium pot of fresh boiling water, cook the daikon, carrot and mushroom slices 3 minutes. Add the spinach for the last 30 seconds. Drain and set aside in another bowl.

Place rice cakes in a microwave oven-proof dish, cover with Plastic wrap, and cook at medium power for 2 minutes. If you do not have a microwave oven, boil the rice cakes with the daikon, carrot and mushroom slices.

Divide rice cakes, shrimp, daikon, carrot, mushrooms and spinach among 5 soup bowls. Pour soup over the ingredients in each soup bowl.

* These are not the crunchy rice cakes eaten as snacks, but steamed sticky rice that has been pounded and formed into cakes. If Japanese rice cakes (2x3x1/2 inch) are not available, use 15 smaller Korean rice cakes (1/8-inch-thick disks). Korean rice
cakes are available in the frozen food section at the International Store of Asian Groceries.


2 cans (14 oz. each) Swanson(R) Chicken Broth (3 1/2 cups)
1/2 tsp. garlic powder
1 medium carrot, shredded
1 cup uncooked corkscrew pasta
1 cup uncooked mafalda pasta OR medium egg noodles
1 cup broccoli flowerets
1 cup cubed cooked chicken
Chopped fresh parsley

Mix broth, garlic powder and carrot in saucepan. Heat to a boil. Add pastas. Cook over medium heat 10 min. Add broccoli and chicken. Cook 5 min. or until broccoli is tender-crisp. Sprinkle with parsley. Serves 4.

Chickpea Soup, flavored with garlic and rosemary, is probably the oldest recipe in Roman cooking.

11 oz dry chickpeas or 2 cans of chickpeas
3 + 2 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped
1 spring of rosemary
2 anchovy fillets, chopped
2 tablespoon tomato purée
Salt and pepper
6 oz. (180 gr.) pasta, short ditali, or spaghetti, broken in 1/2-inch (1 cm) pieces

Soak the dry chickpeas in fresh water overnight or as long as necessary to have them tender. Drain the chickpeas when ready to cook. If using canned chickpeas just drain them from the can water.

In a large saucepan, put 3 tablespoons of the extra-virgin olive oil, garlic and the rosemary. Turn heat to medium. As soon as the oil becomes hot, add anchovies and stir to dissolve. This step must be done very quickly to avoid browning the garlic and burning the anchovies.

Immediately add tomato, chickpeas, and 4 cups (approximately 1liter water). Bring to a boil. Cook for about 20 minutes or until the chickpeas are tender.

Add freshly grated pepper. Anchovies can be very salty, therefore taste the soup and add salt only if necessary. Remove the rosemary.

Add the pasta and cook for the time indicated by the manufacturer, checking for readiness from time to time. Pasta is ready when al dente (firm but not too soft or overcooked).

Transfer to individual serving bowls and top with a drizzle of extra-virgin olive oil. Serve warm.



1-1/2 cups ground gingersnaps
2 tablespoons sugar
2 tablespoons melted butter
1/4 cup chopped hazelnuts


3 8-ounce packages cream cheese
3/4 cup sugar
4 eggs
2 cups sour cream
1/2 cup Frangelico liqueur
4 tablespoons melted butter
3/4 cup pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ground clove
1/4 teaspoon allspice
1 teaspoon vanilla


1 cup sour cream
2 tablespoons Frangelico

Crust: Combine gingersnap crumbs with sugar and butter, blend thoroughly. Line bottom of 9-inch spring-form pan with crumbs. Sprinkle crust with hazelnut crumbs. Chill while preparing other ingredients.

Filling: In a mixer bowl, beat cream cheese and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend first cup of sour cream, the 1/2-cup Frangelico, the 4 tablespoons butter and the vanilla. Pour into prepared crust.

Bake at 325 degrees for 65 minutes or just until set. Turn off oven and let cake remain in cooling oven for 1/2 hour.

Topping: Stir together sour cream and Frangelico, spread over cheesecake. Return to oven for 3 minutes. Cool, then cover and chill.


1 Capon

For the stuffing:
1/4 cup Butter or margarine
1 cup thinly sliced celery
1/4 cup Chopped onion
3/4 cup Water
5 cups Toasted crustless bread cubes
3/4 cup Peeled and diced oranges
1/3 cup Coarsely chopped pecans
1 tsp Grated orange rind
1 tsp Salt
1/2 tsp Curry powder; optional

Wash capon and pat dry. To prepare stuffing, melt butter in frying pan. Add celery, onion and water. Cook over moderate heat until vegetables are tender. Combine bread, oranges, pecans, orange rind, 1/2-teaspoon salt and curry powder, mixing well. Add vegetables and mix carefully. Preheat oven to 325F. Sprinkle remaining salt over neck and body cavities of capon. Stuff neck and body cavities loosely
with stuffing. Skewer neck skin to back. Fold legs and tail to tucked position. Place capon, breast side up, in open roasting pan. Do not add water to pan. Brush with melted butter or margarine. Cover loosely with foil, crimping edges to pan. Roast about 3 hours. Remove foil for last45 minutes of cooking time to allow bird to brown.
Brush with melted butter again and roast until done. Serves 6 to 8.


Are you looking for a perfect centerpiece to celebrate the holidays? With this combination of marinated goose breast roasted until moist and succulent, while the legs are braised and shredded, your search is over. Both are sauced with a black currant-flavored cassis-laced sauce. Serve with candied sweet potatoes and roasted pearl onions.

1 (9 to 10-pound) goose, excess fat removed
Salt and freshly ground black pepper to taste
1 tablespoon each crushed juniper berries and grated fresh ginger root
1 orange, zest removed, then diced
1 stalk celery, diced
1 onion, quartered
1 leek, sliced lengthwise, white part only
4 cups diced mirepoix: mixed carrots, onions, celery and leeks
1 bouquet garni: 4 bay leaves, 2 tablespoons dried thyme, 1 tablespoon black
peppercorns and 4 whole cloves
1 quart poaching liquid reserved from legs or chicken stock
1 cup cassis
2 shallots, minced
1/2 cup dried red currants
1 tablespoon unsalted butter, at room temperature

Remove legs and thighs from goose at thigh joint, leaving breast on carcass. Rub goose carcass inside and out with salt, pepper, juniper berries, ginger and orange zest. Place diced orange, celery, onion and leek inside cavity. Prick goose skin all over with a kitchen fork, place on a rack and refrigerate uncovered for 24 hours. While breast is marinating, place legs in a casserole with mirepoix and bouquet garni. Add enough water to cover and bring to a boil over high heat. Reduce heat so liquid just simmers, cover pot and cook until legs are tender and meat easily pulls away from the bones. Remove from heat and let cool. When legs are cool enough handle, remove skin and bones and discard. Skim fat from top. Strain and reserve poaching liquid. Shred meat and reserve. Legs may be made 1 day ahead, covered and refrigerated.

Preheat oven to 475F. Place goose, breast side up, on a rack in a large roasting pan and roast for 30 minutes. Adjust heat down to 400F. and continue roasting until skin is golden brown and juices run pale pink when meat is pricked deep in breast, about 35 minutes longer, basting periodically with pan juices. Remove from oven and transfer to a platter. Tent with aluminum foil and let rest. Discard fat from roasting pan and empty contents of carcass and any juices into roasting pan. Pour in 1 quart of the reserved poaching liquid, the cassis, shallots and currants and deglaze pan, stirring up all browned cooking bits. Pour into a saucepan and bring sauce to a boil over high heat. Cook until reduced by two-thirds. Strain sauce, season with salt and pepper, and stir in butter. Keep warm.

Warm leg meat and moisten with a little cassis sauce. Place a large spoonful
of leg meat in the center of each warmed dinner plate. Remove breast from goose carcass, meat should be pale pink at center. Slice breast across grain into long angular slices. Drape 3 to 4 slices over leg meat, spoon sauce over and serve. Serves 8. Adapted from Peter Kelly, chef-owner, Xavier's Restaurant, Garrison, NY.

Yields 8 side-dish servings

1/2 tablespoon butter, melted
2 pounds russet potatoes, peeled, thinly sliced (about 5 cups 1/8-inch-thick slices)
8 ounces carrots, peeled, thinly sliced (about 1-1/2 cups 1/8-inch-thick slices)
1-1/4 cups grated extra-sharp cheddar cheese (about 3-1/2 ounces)
4 ounces celery root, peeled, thinly sliced (about eight 1/8-inch-thick rounds)
2 cups whipping cream
2 tablespoons chopped green onion

Preheat oven to 400° F. Brush 13x9x2 inch glass baking dish with melted butter. Arrange 1/4 of potatoes evenly over bottom of baking dish. Arrange half of carrots evenly over potatoes.

Arrange 1/4 of potatoes evenly over carrots. Sprinkle with salt and pepper. Sprinkle 1/2 cup cheese over all.

Arrange celery root evenly over cheese, arrange 1/4 of potatoes evenly over celery root. Arrange remaining carrots evenly over potatoes. Arrange remaining potatoes evenly over carrots. Sprinkle with salt and pepper.

Pour cream over vegetables. Sprinkle remaining 3/4 cup cheese over top.

Cover vegetables with foil and bake 30 minutes. Uncover and bake until vegetables are tender and top is golden, about 35 minutes longer. Remove gratin from oven and let cool 15 minutes. Sprinkle with chopped green onion and serve.


6 medium tomatoes
4 Tbsp. chopped fresh cilantro
1/2 cup Mexican beer
3 tsp. salt
1 medium onion chopped
2 fresh jalepeno peppers minced with seeds removed
3 tsp. fresh lime juice
2 tsp. sugar

Combine all ingredients, put in refrigerator and allow flavors to blend for at least two hours before serving. Use the best tomatoes you can find for this salsa.

Veal Scaloppine with Prosciutto and Sage

Saltimboccas are veal scaloppini prepared very simply by assembling together slices of tender veal, prosciutto, and fresh sage leaves. "The name means 'jump into the mouth' the idea being that saltimbocca is so delicious that [it] prompts you almost by its own volition to pop a piece of it in without hesitating for an instant." While there are many variations on this dish with the addition of cheese or Marsala wine, we opted for the simplest recipe, as it is cooked in Roman kitchens.

2 oz. (60 gr.) flour
4 veal scaloppini slices, about 1 lb.
4 prosciutto slices, approximately 3 oz
4 leaves of fresh sage
2-3 tablespoons extra-virgin olive oil
3 tablespoons butter
1/2 cup dry white wine

Put the flour on a large plate and add a pinch of salt.

Dredge the veal slices in the flour, so that they are all well covered on both sides. Shake away the excess flour.

Place a slice of prosciutto and a leaf of sage on each piece of meat. Secure the three together with a toothpick.

In a large frying pan, put the oil and the butter, and turn the heat to medium.

When the butter begins foaming, place the meat in the pan, add salt and pepper and fry gently on both sides until light brown.

Add the wine, turn the heat to medium high and let the wine evaporate.

Place on individual plates, covering the slices with the sauce and serve warm.

Scaloppini are very popular in Italy, but in the United States it is quite difficult to find a butcher who knows how to properly cut them. Scaloppini are thin slices of veal cut from the top round, and the slices should be cut across the vein of the muscles so that the fibers of the meat are short and the meat is tender. If they are cut along the vein, as they usually are in the States, the meat curls and toughens while cooking.

To help prevent the meat from toughening, make the slices very thin and thump them with a meat pounder.

(for Roast Beef) Yield about 2 cups

2/3-cup dry red wine
1 cup pan juices from beef roast and/or beef stock
1 teaspoon whole black peppercorns, crushed
1 tablespoon dry mustard
2 tablespoons chopped parsley
2 tablespoons finely chopped shallots
2 tablespoons prepared horseradish

Combine the red wine and pan juices in a small saucepan and place over medium heat. Stir in the peppercorns and dry mustard, bring to a boil and simmer for about 5 minutes.

Stir in the remaining ingredients, simmer for another minute and serve immediately in a warmed gravy boat or small serving bowl.


1 to 2 lbs. medium shrimp, peeled, deveined, and cooked
4 cups watercress
4 cups baby spinach
1 cup alfalfa sprouts

1/2 cup mayonnaise
1 Tbsp. lemon juice
1/4 cup ketchup
2 Tbsp. hot sauce or to taste
2 Tbsp. horseradish

Place watercress, baby spinach and alfalfa sprouts together in a large bowl and toss gently. Divide salad greens into 8 equal parts and place on salad plates. Place equal parts of shrimp on each salad plate. Combine dressing ingredients together and place 1-2 tablespoons of dressing on each plate. Serve immediately.


3 medium onions ,coarsely chopped
5-6 garlic cloves, cut up
olive oil for frying
12-15 links sweet Italian sausage
1 1/2-2lbs beef chunks,1 1/2" pieces
2 6oz cans tomato paste
3 8 oz cans tomato sauce
2 28oz cans crushed tomatoes
meatballs(recipe to follow)
1 tsp sugar
1 tsp parsley flakes
1/2 tsp dried basil
1/2tsp oregano
2 bay leaves
1/2 cup Chianti (optional)
dash ground cinnamon
salt & pepper to taste

The frying can be done on medium heat, the sauce pot is ALWAYS on low heat. The sauce pot should be heavy duty stainless steel, or non-stick. To start the sauce, pierce 4 links of sausage and sauté in pot with olive oil, onions and garlic. The remaining sausage, and the beef, can be browned in a frying pan over medium heat, and added to sauce later. When the onions reach the point of translucency ,add the tomato paste and sauté for a minute or two, then add the other cans, rinse the cans with a little water and add to the pot, then add the seasonings, and the Chianti. When the sauce starts to simmer, add the browned meats, partially cover the pot and stir every 10 minutes or so. The sauce should cook for at least 4 hours; six hours is better. Add the meatballs in the last 90 minutes of cooking. If the sauce
starts to get too muddy, add some water. This recipe freezes well in container or zip-lock bag.


2 lbs ground beef
3 eggs
4 slices white bread,wet
1/2 cup romano cheese
1 tsp parsley flakes
salt&pepper to taste

Mix everything together and form into 1 1/2" balls and brown in frying pan
and put aside until needed.

Baked Ziti:
3lbs ziti, cooked as directed
3lb can ricotta(regular or part skim)
2lbs mozzarella, grated (regular or part skim)
1 cup grated Romano cheese (You can use locatelli, but pecorino also can be used
2-3 cups sauce
12 meatballs, broken up
6 sausages, broken up

to assemble:
Mix everything in a large pot. Mix everything together except 1/2 cup of sauce and 1/2 cup mozzarella. Transfer to a throw-away aluminum roasting pan sprayed with PAM, add the remaining cheese and sauce over the top, then add about a cup of water around the edges of the pan. Bake in a 375 degree oven for about 45 minutes to an hour. Serve with extra sauce and grated Romano at the table .


1-1/2 teaspoons canola or vegetable oil
1/4 cup finely chopped onion
1 to 2 teaspoons curry powder
1/2 teaspoon ground ginger
2 12-ounce packages frozen cooked winter squash, thawed
1 cup reduced-sodium chicken broth
1 cup apple juice or apple cider
1/8 teaspoon salt
1/2 cup plain nonfat yogurt or nonfat dairy sour cream
Finely chopped pistachio nuts (optional)

In a medium saucepan heat oil over medium heat. Add onion, curry powder, and
ground ginger. Cook and stir for 2 minutes. Add squash, chicken broth, apple juice, and salt. Heat through. Ladle into soup bowls. Top each serving with a swirl of yogurt or sour cream. If desired, sprinkle with pistachio nuts. Makes 4 side-dish servings.

Tip: Thaw frozen squash in the microwave oven while cooking the onion and
spices .

Serves 4-6

About 1/2 cup whole black peppercorns
1 5- to 6-pound standing rib roast of beef, at room temperature

Preheat the oven to 475 degree F. Place the peppercorns in a small heavy brown bag and crush by banging with a mallet. With the palm of your hand, press the peppercorns into all surfaces of the meat.

Place the roast, fat side up, on a rack in a shallow roasting pan, then put into the oven and roast for 30 minutes.

Lower the oven temperature to 300 degrees F. Baste the roast with the pan juices and insert a meat thermometer into the center of the thickest part of the roast, making sure that the thermometer does not touch the bone.

Continue roasting for about 30 minutes and check the thermometer reading. Roast until the thermometer reads 135 degrees F. for medium rare (about 16 minutes per pound total roasting time) to 160 degrees F. for medium-well (about 25 minutes per pound total roasting time, not that we suggest this!).

When desired doneness is reached, remove it from the oven and allow it to rest, loosely covered with aluminum foil, about 30 minutes before carving. Prepare the Sauce Diabolique (recipe above).

To serve, carve into 1/4 to 1/2-inch thick slices and ladle a few tablespoons of the sauce onto each serving.


3 oranges peeled and chopped
3 bananas sliced
1 tomato, chopped
1 small red onion, thinly sliced
1 garlic clove, minced
1 - 14 oz. can pineapple chunks with juice
2 large avocados, peeled and diced
1 - 14 oz. can white corn, drained
1/2 cup fresh cilantro, chopped
1 green pepper seeded and sliced
2 Tbsp. lime juice

In a large bowl combine all ingredients. Refrigerate for 2-3 hours to allow the flavors to blend.


1 head lettuce
1 bottle Catalina dressing (16 - 18 fl.oz.)
1 bunch green onion (scallions)
1-2 big tomato or 1 package cherry tomatoes
1 bag nacho cheese plain Doritos
1 can black olive (regular size)
2 cups shredded cheddar cheese
1 lb. ground beef or ground turkey
1 envelope taco seasoning

Brown the ground beef or turkey, drain. Add taco seasoning as package instructs. While the meat is browning clean and tear up the leaves of the head of lettuce and add it to the bowl the taco salad will be served in. Add the bag of shredded cheddar cheese.

Slice black olives into halves or thirds depending on how you prefer them (or if you have some one who wants to pick them out) then and add them to the bowl.

Cut up the tomato in to quarters and then halve them and cut them into thirds and add it to the bowl. When using the cherry tomatoes cut in half if preferred and add it to the bowl. Cut up the green onions the bulb (white part) and half of the top or chive part (green part), pending on how much onion you like, and then put it into the bowl. Take three-fourths of the bag of Doritos and put it into another bag (i. e. an old loaf of bread bag or Ziploc bag) and crunch them up into about a third of the size of a full chip but you don't want all small crumbs for chips, then add them to the bowl.

Then take your prepared hot meat and add that to the bowl. Finally add about three-fourths of the bottle of Catalina Dressing and mix all the ingredients up till coated with dressing.

Perfect for Hogmanay (New Year's Eve), Burns' Night, or whenever you fancy!

8 oz plain flour
4 oz cornflour (cornstarch)
4 oz icing sugar (confectioners)
8 oz margarine
Sprinkle of fine caster sugar (fine granulated)

Sieve plain flour, cornflour and icing sugar into a bowl. Rub in margarine until you have a breadcrumb consistency. Knead to form a stiff dough. Press dough on to an oiled baking tray in a layer about 1/2 inch deep. Prick all over and cut into triangular sections. Bake for about 35 minutes at 350 F until light golden brown. Re-cut the sections and sprinkle with caster sugar.


3 pounds prepared masa (available at ethnic markets and other stores)
2 pounds pork
1/2 teaspoon salt
1 pound tomatillos, peeled
4 jalapeno chilies
2 cloves of garlic
Chopped cilantro
1/4 cup chopped onion
1/4 teaspoon cumin
1/2 tablespoon vegetable oil
30 cornhusks

Prepare the filling

Pork: Cut in large pieces, cook in water seasoned with salt until the meat is soft, then shred it. Set aside.

Tomatillo Salsa: Boil tomatillos and jalapeno chilies together. Blend with garlic, cilantro, onion and cumin.

In a pan with oil, cook the sauce and season with salt, bring to a boil, add meat.
Cook about 5 minutes, take off the burner; let it cool.

Prepare the cornhusks

Soak in hot water for about 15 minutes so they are pliable. Assemble the tamales

How to cook

Place about 1 1/2 inches of water in the bottom of a steamer or double boiler. Put tamales on the rack. Cook on medium heat for about 1 1/2 hours until cooked through. You can tell when the tamales are done by gently trying to separate the cornhusk from the masa. When you pull and the husk separates from the masa, they are done.

Serve with your favorite beans, rice and some warm Tomatillo Salsa on top.
Recipe courtesy of Joannafina's Mexican Cafe.


1/2 cup (125ml) Japanese soy sauce
2 tablespoons Mirin
1 tablespoon Sugar
2 tablespoons Oil
12 Chicken drumsticks

Place the soy sauce, mirin and sugar in a small pan and stir over low heat until the sugar dissolves. Bring to the boil, reduce the heat and simmer, uncovered for 2 minutes. Heat the oil in a large heavy-based frying pan. Add the chicken drumsticks in batches and cook over high heat until browned on both sides. Return all the chicken to the pan, add the sauce, cover and cook for 20 minutes or until the chicken is tender. Serve with rice.


4 cups turkey or chicken stock
1 cup chopped cooked turkey
1 cup chopped cooked ham
1 onion, chopped
2-4 cloves garlic, finely chopped
2 ribs celery, chopped
2 carrots, chopped
2-4 medium potatoes, peeled and diced
2 turnips, peeled and diced
1 zucchini, quartered lengthwise and sliced
1/2 tsp dried basil
1/2 tsp dried marjoram
Salt and freshly ground pepper to taste

Combine all ingredients in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered until the vegetables are tender, about 20 minutes.


3 Slices thin bacon -- diced
1 tablespoon Olive or salad oil
1 large Onion; peeled -- diced
2 Leeks; white parts only -- cleaned, scraped
2 Cloves garlic -- crushed
1 large Carrot; scraped -- diced
2 cups Green cabbage -- shredded
2 Zucchini; about 1/2 lb each -- washed, stemmed and
1 can (1 lb) white or kidney beans -- drained
1 cup Small pasta or spaghetti -- broken up
1/2 cup Grated Parmesan cheese

Combine bacon, oil, onion, leeks, and garlic in a large kettle. Cook over low heat 5 minutes. Add carrot and cabbage; sauté 5 minutes. Add zucchini, tomatoes, potatoes, water, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 25 minutes. Add beans and pasta and cook 15 minutes longer, until pasta is just tender and vegetables are cooked. Serve in large soup bowls sprinkled with cheese. Serves 10 to 12.

(Woods Hole Passage B&B, Falmouth, MA)

1/2 cup fresh basil leaves
1 teaspoon minced garlic
2 Tablespoons pine nuts
Salt and pepper to taste
1/2 cup olive oil
1/4 cup grated Parmesan
1 Tablespoon olive oil
Four 1/2-inch thick tomato slices
Four 1/2-inch thick eggplant slices
2 English muffins, halved
4 eggs

In a food processor, combine basil, garlic, pine nuts, salt and pepper until well combined. Add half oil and puree. Add remaining oil and cheese until blended.

Brush tomato and eggplant slices with oil and roast in a preheated oven for five minutes, turning once. Lightly brush muffins with pesto and toast under broiler. Poach eggs.

To assemble, put muffin on plate, stack tomato and eggplant on top of each serving. Carefully place egg on top and drizzle with pesto. Serves: 4








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