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

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Recipes from Spike & Jamie

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Contents Disk 438

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).


ALBONDIGAS SOUP II
ASPARAGUS SOUP
BARBECUED SHRIMP
BEEF PIE
BROWN DERBY CAKE
BUTTER CRUNCH DESSERTS
CALAMONDEN CAKE
CARAMEL-CHOCOLATE PIE
CHAI TEA MIX
CHAMPAGNE APRICOT TRUFFLES
CHEESECAKE
CHERRY CRUMB PIE
CHICKEN AND BISQUICK DUMPLINGS
CHICKEN AND DUMPLINGS
CHICKEN CARDOON
CHICKEN FAJITAS
CHICKEN FRANCAISE
CHICKEN SANTA FE
CHOCOLATE CAKE
CITRUS SYRUP
COCONUT KEY-LIME PIE
CORN MAQUE CHOUX
CRAB SALAD
CRAB SALAD OR DIP
CREAM OF ARTICHOKE SOUP
CREAM OF ASPARAGUS SOUP
CREAM OF BROCCOLI SOUP
CREAM OF TOMATO SOUP
CREAMY CHEESE SOUP
CROCK-POT MEAT LOAF AND VEGGIES
CUBAN STYLE CHICKEN
ENGAGEMENT CHICKEN
HAM AND BEAN SOUP
HAM AND CHEESE SOUP
HAM WITH CRANBERRY-PECAN RED-EYE GRAVY
HARVARD BEETS
HERBED CHICKEN
HORSERADISH MASHED POTATOES
INDIAN MISH-MASH
IRISH ROVER'S FISH CAKES
IRISH ROVER'S GUINNESS BEEF STEW
IRISH ROVER'S POTATO-FISH CAKES
ISLAND PORK
JAPANESE NEW YEAR'S FOOD
KEFTEDAKIA
LAPIN A LA MOUTARDE
LEMON SOLE WITH CHAMPAGNE BEURRE BLANC
MEDITERRANEAN CHICKEN
MUSSELS WITH GARLIC,
OATMEAL CREME BRULEE
OSSO BUCO
PEAR-PECAN STUFFING
PECAN PIE
PORK AND CELERY AVGOLEMONO
RED GRAPE AND TURKEY SALAD
ROAST BEEF HASH
SALADE A LA LYONNAISE
SANTA FE STEW
SAUSAGE PIE
SHREDDED PORK WRAPPED IN SESAME CREPES
SOUTHWEST CHILI
SPINACH SALAD
SPINACH SOUP
STONE CROCK INN'S BARBECUE SAUCE
SWISS STEAK
VIENNESE PEA SOUP
ZUCCHINI WITH THYME AND WHITE WINE
ZYDECO BEANS



ALBONDIGAS SOUP II

1 lb ground chuck
1/4 lb pork sausage
1 chopped onion
1 egg, beaten
1/4 cup milk
1/2 cup cornmeal
1/2 tsp pepper
1/4 tsp garlic (fresh or powdered)
1/2 tsp salt
1/4 tsp basil, dried

Mix well. Shape into small balls. Makes 60 65 meatballs. Add to soup.

5 cans beef broth
3 cans water
1 28 oz peeled tomatoes
3 cans (7 oz each) salsa (green chile salsa)
1 onion chopped
1/2 tsp basil
1/2 tsp oregano
1/4 tsp hot sauce
1 tsp salt
1/2 cup rice (not instant)

Bring all ingredients except rice to a boil. Reduce heat and simmer covered for 20 minutes. Add rice and meatballs. Simmer, covered, very slowly for 45 min to 1 hour. Makes 20 7 oz servings of soup. (3 meatballs per 7 oz serving.)

ASPARAGUS SOUP
Serves 4

1 pound of fresh jumbo asparagus
1 quart boiling water
1 tablespoon salt
5 tablespoons butter
1/4 cup chopped onions
1/4 cup minced leeks, washed well (use all parts)
3 tablespoons all-purpose flour
Freshly ground pepper to taste
1/4 cup heavy cream
1/4 teaspoon chopped parsley

Wash, peel and snap off the lower stalks of the asparagus. Reserve the peelings and lower stalks.

Lay the asparagus in a deep pan, so that the tips are facing in the same direction. Cover with the boiling water seasoned with salt.

Cook for five to seven minutes, or until the asparagus is tender but still crisp.

Lift the asparagus from the boiling water and plunge into ice water. Reserve the cooking liquid. Only one-quarter of this asparagus is used in the soup.

(Serve the remaining pieces with vinaigrette, as a salad, or with melted butter as a side dish.) Cut the tips from one-quarter of the cooked asparagus, reserving both stalks and tips for the soup.

Melt 3 tablespoons of the butter in a heavy 3-quart saucepan. Stir in the onions and leeks, and cook over low heat for 5 minutes, but do not brown. Dust the onions and leeks with the flour and mix thoroughly. Pour in the reserved liquid, blending vigorously with a whisk.

Add the raw asparagus peelings, lower stalks, and the reserved cooked stalks.

Season with the pepper. Cover and boil gently for 30 minutes.

Purée the soup in a blender or food processor (may have to be puréed in several batches) and force through a fine strainer. Before serving, reheat the soup and with a whisk stir in the remaining 2 tablespoons of butter and the cream. Adjust seasonings. Add the reserved asparagus tips and garnish with croutons and freshly chopped parsley.

Hint: Most soups may be prepared ahead of time, but do not add the cream
or butter until ready to serve.


BARBECUED SHRIMP
Don Shula's Steak House Yield: 4 servings.

1 cup thick barbecue sauce
1 tablespoon prepared horseradish
1 tablespoon honey
1 tablespoon coarsely ground pepper
16 large raw shrimp, peeled and deveined
16 fresh basil leaves
8 strips bacon, cut in half
1/2 cup (1 stick) butter, melted

Preheat oven to 375 degrees. Combine barbecue sauce, horseradish, honey and pepper in a food processor or blender. Process until mooth. Set aside.

Wrap each shrimp in a fresh basil leaf, then in a half slice of bacon; secure with a toothpick. Place on a cookie sheet, brush with butter and bake for 8 to 10 minutes, turning halfway through and brushing again with butter. Turn on broiler; brown shrimp on both sides, 3 to 4 minutes total. Toss with the sauce and serve at once.

BEEF PIE

Leftover beef stew, or a can of beef stew
1/4 cup butter
1 1/2 cup flour
2 tsp baking powder
1 tsp salt
1 1/2 cup milk
1cup grated cheese (whatever you have)
1 tsp sugar

Melt butter, put in crock pot. Mix all but stew, pour on top of butter. Dump
stew on top. DO NOT STIR. A cheesy dough will bake up around the stew.

BROWN DERBY CAKE
Laurenzo's Famous Yield: 10 to 12 servings.

1 chocolate or chocolate-fudge cake mix without pudding
1 (4-serving size) box chocolate-fudge pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil
2 bananas, sliced thinly
12 strawberries, sliced thinly
4 to 5 ounces fresh or canned peaches, chopped fine (see note)
4 to 5 ounces fresh ripe or canned pears, chopped fine (see note)
1 pint heavy cream
1/3 cup granulated sugar or to taste
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease and flour an 8-inch spring-form pan (see note). Combine cake mix, pudding mix, eggs, water and oil; beat on medium speed for 2 minutes. Pour into pan. Bake 50 to 60 minutes or until cake springs back when touched in center. Let cool completely on wire rack.

Combine bananas, strawberries, peaches and pears. Whip cream until soft peaks form; beat in sugar and vanilla.

Cut a thin slice from the bottom of the cake; reserve to make crumbs. (Nylon thread, fishing line or dental floss works well for cutting.) Cut remaining cake horizontally into 3 equal layers.

Drain the fruit mixture. Place the bottom slice of cake on a plate. Spread with 1/2 inch whipped cream; top with a little less than half the fruit.

Top with the middle slice of cake; layer with 1/2 inch whipped cream and remaining fruit.

Gently mold the remaining large slice of cake into a dome shape; place on top. Cover with a thin layer of whipped cream, building up the top to complete the dome shape.

Crumble the reserved cake into crumbs; sprinkle on top. Refrigerate 1 hour before cutting.

Notes: You can bake the batter in 3 (8-inch) layer pans for 25 to 30 minutes.

At least one of the fruits should be canned. One large fresh peach or pear plus a drained 8 1/4- to 8 1/2-ounce can of the other fruit will yield the right amount.

BUTTER CRUNCH DESSERTS

1 cup all-purpose flour (do NOT use self-rising flour)
1/2 cup butter
1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts or coconut

Heat oven to 400F. Mix all ingredients with hands. Spread in ungreased baking pan, 13 × 9 × 2 inches. Bake 15 minutes; stir. Cool; cover and store in fridge. Yield: 30 servings.

Berry Parfaits: For each serving, alternate layers of 1 tablespoon Butter Crunch, 2 tablespoons fruit-flavored yogurt and 2 tablespoons fresh berries; repeat. Top with 1 tablespoon Butter Crunch. Garnish with berries. (Suggested combinations: lemon-flavored yogurt and blueberries, strawberry-flavored yogurt and strawberry halves, raspberry-flavored yogurt and raspberries.)

Cinnamon-Applesauce Dessert: Mix 2 cups applesauce and 1 teaspoon cinnamon. Top with 1 cup sweetened whipped cream and sprinkle with 1 cup Butter Crunch. 6 servings

Fruit-Custard Dessert: For each serving, pour chilled soft custard over fresh berries or fruit (oranges, bananas, peaches, strawberries). Sprinkle with Butter Crunch.

Pudding Dessert: Prepare your favorite flavor pudding and pie filling as directed on package for pudding-except pour into shallow serving dish. After refrigerating, sprinkle with 1 cup Butter Crunch. Serve with cream. 6 servings

CALAMONDEN CAKE

1 yellow cake mix
1 pkg lemon jell-o
1/3 cup milk
1/2 cup calamonden puree (calamonden is a type of dwarf orange)
4 large eggs
3/4 cup oil
1 tbsp. lemon flavoring

Glaze:
2 Tbsp. butter at room temp.
1/4 cup calamonden puree
1 Tbsp. lemon flavoring
1 cup powdered sugar
pinch of salt.

Combine cake mix, Jell-O, add milk, eggs, combine lemon flavoring, puree, oil and add slowly to batter, beat at low speed, pour in greased and floured 9x13 pan and bake at 350 degrees for 30-40 minutes or until done. Make glaze while cake is baking. When cake is done prick all over with fork, spread glaze all over it while hot, so it can soak into the cake.

CARAMEL-CHOCOLATE PIE

1 1/2 cups vanilla wafer crumbs (about 25 wafers)
1/4 cup margarine or butter (1/2 stick) -- melted
30 vanilla caramels
2 tablespoons margarine or butter
2 tablespoons water
1/2 cup chopped pecans -- toasted
2 (3 ounce) packages cream cheese -- softened
1/3 cup powdered sugar
1 (4 ounce) bar sweet cooking chocolate
3 tablespoons hot water
1 teaspoon vanilla
2 cups whipping (heavy) cream
2 tablespoons powdered sugar
Easy Chocolate Curls, if desired -- (recipe in directions)

Heat oven to 350F. Mix crumbs and 1/4 cup margarine. Press mixture firmly
against side and bottom of pie plate, 9 × 1 1/4 inches. Bake 10 minutes; cool.

Heat caramels, 2 tablespoons margarine and 2 tablespoons water over medium
heat, stirring frequently, until caramels are melted. Pour into crust. Sprinkle with pecans. Refrigerate about 1 hour until chilled.

Beat cream cheese and 1/3 cup powdered sugar until smooth. Spread over
caramel layer; refrigerate.

Heat chocolate and 3 tablespoons hot water over low heat, stirring constantly, until chocolate is melted. Cool to room temperature. Stir in vanilla. Beat whipping cream and 2 tablespoons powdered sugar in chilled medium bowl until stiff. Reserve 1 1/2 cups. Fold chocolate mixture into remaining whipped cream. Spread over cream cheese mixture. Top with reserved whipped cream and Easy Chocolate Curls. Refrigerate any remaining pie. Yield: 12 servings.

To make chocolate curls: Place a bar or block of chocolate on waxed paper. Make chocolate curls by pulling a vegetable peeler toward you across the flattest side of the chocolate, pressing firmly in long, thin strokes. Small curls can be made
by using the side of the chocolate bar. Transfer each curl carefully with a toothpick to a waxed paper-lined cookie sheet or directly onto frosted cake, pie or other dessert.

The curl will be easier to make if the chocolate is slightly warm, so let the chocolate stand in a warm place for about 15 minutes before making curls. Semisweet chocolate can be used but the curls will be small. Also, the thicker the bar of chocolate, the larger your curls will be.

CHAI TEA MIX
16 servings.
You can spice it up even further by adding 1 tsp. nutmeg and 1 tsp. allspice.

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 & 1/2 cup white sugar
1 & 1/2 cup unsweetened instant tea
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom

In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.

To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.

Note: You may choose to omit the French vanilla creamer, and use 2 tsp vanilla extract instead. To do so, mix the vanilla into the sugar, let it dry, then break the sugar into small lumps. Follow the same procedure as above.

CHAMPAGNE APRICOT TRUFFLES

1 cup dried apricots, cut into sixths
11/2 cups champagne, approximately
1 pound bittersweet chocolate, broken up
11/2 cups heavy cream
1/4 pound shelled pistachios, toasted and finely chopped

Place apricots in a bowl. Add enough champagne to cover, about 1 cup. Soak apricots in champagne overnight.

To make ganache: Melt chocolate in a double boiler set over barely simmering water. In a separate saucepan, warm cream to about the same temperature as the chocolate. Whip the cream into the chocolate mixture. Remove from stove. Add 1/2 cup champagne to the chocolate mixture. Chill.

With a small scoop, shape dollops of the chocolate mixture into walnut-sized balls. Press a couple of pieces of champagne-soaked apricots into each of the balls. Roll completed balls in pistachios to coat. Makes about 3 dozen truffles.


CHEESECAKE

For the crust:
20 Graham crackers (or 1 1/2 cups Graham cracker crumbs)
4 Tbsp butter
1/4 cup sugar

For the filling:
1 lb. cream cheese
2 eggs
1/3 cup sugar
1 tsp vanilla extract
1/8 tsp salt

For the topping:
1 pint sour cream
1/3 cup sugar
1 tsp vanilla extract

Crush the Graham crackers and mix with butter and sugar. Press into a greased 8 inch square pan. Combine the cream cheese, eggs, sugar, salt, and vanilla and blend until thoroughly mixed. Pour into the crust and bake 35 minutes at 350F. Remove from oven and cool for 10 minutes. Mix the ingredients for the topping, pour over the cooled pie, and bake an additional 10 minutes.

CHERRY CRUMB PIE

1 9-inch pie crust
1 Tbsp. cornstarch
1 Tbsp. cold water
1 can (21-oz.) cherry pie filling
1/2 cup quick-cook oats
1/4 cup flour
1/4 cup brown sugar
1/4 cup butter

Combine cornstarch and water and stir until smooth. Add cherry pie filling and mix. Pour into pie crust. Combine oats, flour, brown sugar and butter and mix to create a crumbly mixture. Sprinkle over cherry pie and bake for 30 - 40 minutes at 350 degrees. Allow to cool before serving.

CHICKEN AND BISQUICK DUMPLINGS

5 cups chicken broth (or 5 cups water with 8 bouillon cubes)
1/2 tsp basil
1/2 tsp oregano
8 garlic cloves, minced
1-1/2 lb-- chicken
6 tbsp. Cornstarch
1/2 cup water

2 cups Bisquick
2/3 cup milk
1 tsp dried parsley flakes or crushed Italian seasoning

Place broth, basil , oregano , garlic, and chicken in crock-pot. cook on low
for 8-10 hours, or high 3-5 hours. Toward the end of cooking: mix cornstarch and water and place in a shaker with lid, and shake vigorously. stir mixture into crock-pot broth to thicken.

Dumplings:

Combine Bisquick, milk and parsley. Drop by heaping tsp. onto broth. Check after 10 minutes to see if dumplings are cake like. Check every few minutes till done.

CHICKEN AND DUMPLINGS

3 pounds stewing chicken (3 to 3 1/2-pounds) -- cut up
4 celery stalk tops
1 medium carrot -- sliced
1 small onion -- sliced
2 sprigs parsley -- chopped
1 teaspoon salt
1/8 teaspoon pepper
5 cups water
2 1/2 cups baking mix (like Bisquick or home made mix)
2/3 cup milk

Remove any excess fat from chicken. Place chicken, giblets (except liver), neck, celery, carrot, onion, parsley, salt, pepper and water in Dutch oven. Cover and heat to boiling; reduce heat to low. Cook over low heat about 2 hours or until juice of chicken is no loner pink when centers of thickest pieces are cut.

Remove chicken and vegetables from Dutch oven. Skim 1/2 cup fat from broth;
reserve. Remove broth; reserve 4 cups.

Heat reserved fat in Dutch oven over low heat. Stir in 1/2 cup of the baking
mix. Cook, stirring constantly, until mixture is smooth and bubbly; remove
from heat.

Stir in reserved broth. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Return chicken and vegetables to Dutch oven; heat until hot.

Mix remaining 2 cups baking mix and the milk until soft dough forms. Drop
dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Yield: 4 to 6 servings.

CHICKEN CARDOON

4 tablespoons olive oil
4 8-ounce boneless chicken breasts
16 peeled and deveined raw shrimp
12 ounces white mushrooms, chopped
2 cups chopped tomatoes
4 tablespoons capers, drained
2 tablespoons chopped fresh garlic
1/2 cup dry sherry
3 cups heavy cream
Salt and pepper

Heat oil in a large, heavy skillet over medium-high heat. Season chicken with salt and pepper. Place chicken in hot skillet, searing on one side. Turn chicken over and add shrimp, mushrooms, tomatoes and capers. Sauté until mushrooms darken and lose their juices. Add garlic and cook for two more minutes. Add sherry and reduce by half.

When chicken and shrimp are cooked, remove from pan and set aside. Add the cream to the skillet and bring to a boil. Lower the heat so cream continues to simmer, reduces and thickens. Return chicken and shrimp to the skillet mixture and season with salt and pepper to taste. Serve over rice pilaf with steamed vegetables on the side. Serves 4

CHICKEN FAJITAS
from La Mansion del Rio in San Antonio.

1/2 cup fresh lime juice
1 tablespoon each: chopped garlic and black pepper
6 tablespoons olive oil
4 tablespoons chopped cilantro
Salt and pepper to taste
2 pounds boneless, skinless chicken breasts

Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper. Marinate chicken covered in refrigerator 1 hour or as long as overnight. Grill on barbecue grill (over mesquite if desired) until done. Cut in bite-size strips. Place on warm flour tortillas and add desired toppings -- shredded lettuce, tomato, salsa, pico de gallo, guacamole and/or sour cream. Makes 4 to 6 servings.

CHICKEN FRANCAISE
NEW YORK, NEW YORK RESTAURANT
8 Chicken breast pieces (3 1/2 - oz ea) boned and skinned

Batter
1 cup Eggs -- beaten
2 Tbsp Lemon juice
1/4 cup Parsley -- chopped
1/4 tsp Salt
1/4 cup White wine
1 1/2 tsp Garlic -- pureed
2 dashes Hot pepper sauce
1/4 cup Parmesan cheese -- grated
Margarine or butter for -- Coating pan

Wine Sauce:
1 stick (1/4 lb) butter
1/2 cup White wine
1/4 cup lemon juice

Dust the chicken in the flour and set aside. Make the batter by beating eggs
briskly, then beating in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and Parmesan. Coat a heavy skillet with margarine or olive oil and place over high heat. Dip the floured chicken pieces generously in the batter and place in the heated skillet. Cook until golden brown on each side, about 5 minutes. Remove chicken from the pan and drain excess oil. Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice. Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer. Serve immediately.

CHICKEN SANTA FE

2 cups chunky salsa
4-6 boneless, skinless chick breasts (2 lbs.)
1 can black beans, rinsed & drained
2 cans corn, drained
Grated cheese, sour cream, chopped green onion, and/or chopped cilantro
(optional garnish)

Spread about 1/2 cup salsa in bottom of crock. Layer chicken over salsa; top with beans, corn, and remaining salsa. Cook on Low 7-8 hrs. or all day, until chicken is very tender. With a fork, break apart chicken to make a chunky "chili". Serve topped with garnishes as desired; provide crusty bread and a salad on the side.

CHOCOLATE CAKE

7 squares unsweetened chocolate
3/4 cup butter
1 1/2 cups strong coffee
1/4 cup bourbon
2 eggs
1 teaspoon vanilla extract
2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt

Topping:
2 cups heavy cream
2 teaspoons vanilla extract

Preheat oven to 275F. Grease and flour 2 9 X 5 X 3-inch loaf pans.

Put the chocolate, butter, and coffee in a heavy-bottomed pan of about 16-cup capacity. Place over low heat and stir almost constantly until the chocolate melts, then stir vigorously until the mixture is smooth and completely blended.

Set aside to cool for about 10 minutes, then beat in the bourbon, eggs, and vanilla.

Combine the flour, sugar, baking soda, and salt and sift them together. Add to the chocolate mixture and beat with a wooden spoon until well blended and smooth.

Divide the batter evenly between the prepared pans and bake for 45 to 55 minutes, or until a tester inserted in the center of the cake comes out clean. Remove from the oven and let the cakes cool in the pans for 15 minutes, then turn out onto a rack to cool completely.

Before serving, combine the cream and vanilla and whip until it barely stands in peaks; it should be fluffy but thin enough to run down the sides of the cake when you place a spoonful on each serving.

Note: "In the words of one chocolate lover, this cake, which is on the menu at the venerable Union Hotel in Benicia, a small town at the mouth of the Sacramento Delta, is so good that it can make you cry. It is a dark, rich, moist loaf, quickly and easily mixed with a spoon in a saucepan - you do not need an electric beater. Sliced thickly, it requires no icing, just a spoonful of unsweetened whipped cream."

CITRUS SYRUP

2 teaspoons finely shredded orange peel or lemon peel
1 cup orange juice
2 tablespoons lemon juice
1/2 cup sugar

In a medium saucepan combine the orange peel or lemon peel, orange juice, lemon juice, and sugar. Bring to boiling over medium-high heat, stirring occasionally. Reduce heat and simmer, uncovered, about 15 minutes or until reduced to 3/4 cup, stirring occasionally. Serve warm or cool. Cover and refrigerate remaining syrup for up to 1 week. Makes 3/4 cup.

COCONUT KEY-LIME PIE

1 9-inch graham cracker crust pie shell
1 14-oz. can sweetened condensed milk
1 8-oz. package cream cheese, softened
1/2 cup key lime juice
2/3 cup coconut flakes, toasted

Place coconut flakes on a cookie sheet and bake at 350 degrees for several minutes until golden brown. Combine condensed milk, cream cheese, and key lime juice and 1/2 cup of coconut together and beat with a mixer until smooth. Pour into graham cracker crust. Sprinkle with remaining coconut and chill in the refrigerator for several hours until set. Garnish with lime slices and serve. If you cannot find key-lime juice you may use lime juice from fresh limes instead. Remember not to use evaporated milk instead or sweetened condensed milk it will not set. Many key lime pies call for raw eggs. This one is nice because no raw eggs are required. Some eggs are now treated to reduce the threat of you becoming sick but we prefer to completely eliminate the risk be not eating raw eggs at all.

CORN MAQUE CHOUX

1 Tbsp butter or margarine
1/2 cup chopped onion
1/2 cup chopped green bell pepper
4 cups corn kernels (fresh, canned, or frozen)
1/2 cup seeded and chopped tomato
Salt and freshly ground black pepper to taste
Cayenne pepper to taste (optional)

Melt the butter in a large saucepan over moderate heat. Add the onion and the bell pepper and cook for about 5 minutes, stirring frequently. Add the remaining ingredients and simmer over low heat for 10 to 15 minutes, until the corn is hot and tender. Serves 4 to 6.

CRAB SALAD

There are lots of versions of crab salad, but in my opinion the best I've ever had or made is Roland Passot's from La Folie. Since he gave me his recipe, I've never made it any other way. And, it makes a perfect appetizer topping for toasts or crackers! Of course, in the restaurant it is dressed up, but I serve it simply with a little mixed lettuce and crusty bread.

1 cup picked Dungeness crab meat
1/4 peeled, seeded, minced tomato
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
1 tablespoon peeled, cored and minced Granny Smith apple
1 tablespoon peeled, seeded, minced cucumber
3/4 tablespoon lemon juice
1 1/2 tablespoons extra virgin olive oil
1 teaspoon drained capers
2 drops Tabasco sauce
1/4 teaspoon salt
3 grinds black pepper

Just before serving, combine all ingredients in a bowl and gently fold, making certain not to break the lumped crab meat. Serve immediately. Yields 1 cup

CRAB SALAD OR DIP

1 pound imitation crab -- shredded
2 cups cheddar cheese, shredded -- colby-jack is best
2 stalks celery -- chopped fine
1 bunch green onions -- chopped fine
8 ounces cream cheese -- room temperature
2 tablespoons evaporated milk
1/8 teaspoon garlic salt

In a large mixing bowl, combine cream cheese, evaporated milk, garlic salt, celery and green onions; mix with electric mixer until smooth & creamy. Using a wooden spoon, stir in shredded crab and shredded cheese. Spoon into covered container, and refrigerate until served. This is wonderful alone as a salad, or as a spread or dip with crackers. "(c) 2003, Kaylin White/Real Food for Real People"
CREAM OF ARTICHOKE SOUP

2 tablespoons vegetable oil
2 medium onions, chopped
1/2 teaspoon rosemary
1 1/2 pounds artichokes, washed
1 3/4 pints water
1 tablespoon oatmeal
1 small garlic clove, crushed
2 tablespoons soy sauce
salt

Steam the artichokes in 2 cups water until tender; this should take approximately 45 minutes. Reserve the remaining liquid. Allow the artichokes to cool. Scrape
the flesh from the bottom third of each leaf and save along with the artichoke liquid. Remove fuzzy choke from each artichoke bottom and discard. Coarsely dice the
artichoke bottoms and save to add to the soup pot.

Heat oil in a medium saucepan. Sauté the onion and rosemary for 5 minutes. Add the artichokes and water. Bring to a boil. Reduce heat, cover and simmer for 30
minutes. Blend the soup until smooth with the crushed garlic, soy sauce and salt. Serves 4.

CREAM OF ASPARAGUS SOUP

1 tablespoon butter
1 pound asparagus tips, chopped
1 small onion, finely chopped
salt and pepper to taste
1/2 stalk celery, finely chopped
1/4 teaspoon Mace
2 cups chicken stock
3/4 cup whipping cream
3 hard-boiled eggs, chopped

Melt the butter in a saucepan over medium heat. Add the onion and celery and cook, stirring often, until soft but not brown. Add the stock and bring to a boil. Add
the asparagus and simmer for 5 minutes. Add salt, pepper, and mace. Remove from heat. Slowly stir in the cream. Reheat to a gentle simmer. Serve with chopped egg sprinkled on top of soup for garnish. Serves 6.

CREAM OF BROCCOLI SOUP

1 bunch of broccoli
4 cups chicken broth
1/4 cup butter
1/2 teaspoon marjoram
2 medium onions
1/2 teaspoon thyme
2 cups chopped celery
1 clove garlic
1/2 cup flour
4 cups milk
salt and pepper to taste

Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and sauté onions, celery and garlic until brown. Stir flour gradually into butter mixture. Slowly add the milk, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Bring to a gentle simmer. Serves 10.

CREAM OF POTATO SOUP

4 sweet potatoes (about 1 pound each)
9 cups water
1/3 cup butter
1/2 cup tomato sauce
4 tablespoons half and half
1 teaspoon salt
1/8 teaspoon pepper
dash thyme
1/2 cup cashews (split in half)

Preheat oven to 375 F. Bake the sweet potatoes for 45 minutes or until they are done. Cool the potatoes. Discard skin, then put the potatoes into a large bowl. Mash the potatoes for 30 seconds so that they are not lumpy.

Spoon the mashed sweet potato into a large saucepan over medium heat, add the remaining ingredients and stir to combine. When the soup begins to boil, reduce the heat and simmer for one hour more or less. Add Cashews as a garnish. Serves 6.

CREAM OF TOMATO SOUP

6 tablespoons butter or margarine
6 tablespoons flour
3-1/2 cups milk
1 28-oz can whole tomatoes
Sugar
Pepper
Herbs of your choice, fresh or dry
Dry mustard (optional)

Make basic white sauce with the butter, flour and milk: Melt butter over medium heat; when bubbling, remove from heat, add flour and work it into a loose paste. Add cold milk gradually and whisk until smooth. Return to heat, cook over low heat, stirring almost constantly, until thickened and starch taste has disappeared.

Alternatively, you can do this in the microwave, which eliminates all that stirring. Melt butter on high, about 90 seconds. Add flour, then milk, as above. Cook on 70% power, until desired consistency, whisking every 3 minutes. Should take about 10-12 minutes.

While the sauce is doing, break the tomatoes up into bite-size pieces, then warm them gently in a saucepan with generous sprinkles of sugar, freshly ground pepper, your choice of herbs (basil, thyme, tarragon, dill are all good) and up to 1 tsp dry mustard. When the tomatoes are warm and the sauce completed, add the sauce to the tomatoes, stir well, and continue warming until piping hot.

Dress it up for a special occasion by using about 1/2 cup less milk in the sauce and adding 1/2 cup of dry sherry, white vermouth or sake just before serving.


CREAMY CHEESE SOUP

3 cups chicken broth
1 1/2 cups coarsely shredded carrots
1/2 cup sliced green onion
2 1/2 cups milk
4 tablespoons all-purpose flour
1 teaspoon dry ground mustard
1/4 teaspoon pepper
1 8. oz. package cream cheese, softened
2 cups shredded Sharp cheddar cheese

Combine chicken broth, carrots, and green onion in a Dutch oven pan and heat on medium heat. In a medium bowl, combine milk, flour, dry mustard, and pepper and mix well. Stir into chicken broth. Cook, stirring occasionally, till thickened and bubbly. Remove 1 cup of the broth from the pan and place in a medium mixing bowl. Add softened cream cheese and stir until blended well and cream cheese
is almost melted. Pour this back into the heated broth mixture and stir well. Heat through. Just before serving, add sharp Cheddar cheese and stir until all is melted.
Serves 8.

CROCK-POT MEAT LOAF AND VEGGIES

Just make a meat loaf mixture the same as you normally would, using about
1 1/2 or 2 lbs. of ground beef.
Spray the crock pot with no-stickum
Put 6 potatoes, peeled and cut up in bottom of crock-pot
Then put in a small bag of carrots
Add a layer of fresh onion slices, (optional)
Salt and pepper all those ingredients

Shape meat mixture into a flat, round "shape" and sort of press down on top of veggies. Open and drain a can of diced tomatoes and spread tomatoes on top of meat mixture. Cover and cook on low for 8 to 10 hours.

CUBAN STYLE CHICKEN

1-1/2 pounds boneless chicken -- 3/4" thick pieces
fresh ground pepper to taste
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup green pepper -- chopped
1 jalapeno pepper -- chopped
1 large garlic clove -- minced
1 teaspoon cumin -- ground
1 medium tomato -- peeled and chopped
1 tablespoon lemon juice
15 ounce can black beans

Sprinkle chicken with freshly ground pepper to taste.

In a 12-inch skillet, sauté chicken in olive oil about three minutes on each side, remove from pan.

Add the onion, green pepper, jalapeno pepper and garlic to bottom of pan without wiping out, so as to deglaze.

Cook two minutes, or until onions are softened. Stir in cumin, tomatoes, lemon juice and black beans.

Return chicken to pan, cover and simmer 20 minutes.

Remove lid and continue to cook until chicken is cooked, about 10 minutes.

Serve with rice,

Notes: Heat this dish either in a pre-heated oven at 350 degrees for15-20 minutes checking often, or in the microwave, on med-high for 5-6 minutes, checking often.

ENGAGEMENT CHICKEN
From Jack Poulter

1 whole chicken (approx. 3 lbs.)
2 medium lemons
1/2 cup fresh lemon juice (in addition to the 2 lemons)
Kosher salt
Ground black pepper

Place rack on upper third of oven and preheat to 400F. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temperature (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper.

Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: if lemons are hard, roll on countertop with your palm to get the juices flowing). Place the bird breast-side down on a rack in a roasting pan, lower heat to 350F and bake uncovered for 15 minutes. Remove from oven and turn it
breast-side up (use wooden spoons!); return it to oven for 35 minutes more.
Test for doneness--a meat thermometer inserted in the thigh should read 180F, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.

Serve with new potatoes and asparagus as accompaniments.

HAM AND BEAN SOUP

8 cups chicken or turkey stock
1/2 head cabbage, chopped
1 medium onion, chopped
2-4 cloves garlic, finely chopped
2 carrots, chopped
1-2 medium potatoes, peeled and cubed
1/2 tsp dried thyme
1/2 tsp dried marjoram
1 bay (laurel) leaf
2 cups chopped cooked ham
2 cans cannellini, white kidney, or Great Northern beans, rinsed and drained
Salt and freshly ground pepper to taste

Combine the stock, vegetables, and herbs in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered until the vegetables are tender, about 15 minutes. Add the ham and beans and simmer covered for 30 minutes. Adjust the seasoning with salt and pepper if needed. Serves 6 to 8.

HAM AND CHEESE SOUP

2 Tbsp butter
1 medium onion, chopped
4 cups chicken stock
3-4 large potatoes, peeled and diced
1 cup diced cooked ham
1/2 tsp dried thyme
1 cup grated Gruyere or Swiss cheese
1/2 cup heavy cream or milk
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Heat the butter in a large pot over moderate heat and sauté the onion until it is tender but not brown, about 5 minutes. Add the stock, potatoes, ham, and thyme and bring to a boil. Reduce the heat and simmer covered until the potatoes are tender and slightly mushy, about 20 minutes. Add the cheese and cream, stirring until the cheese melts, 3 to 5 minutes. Adjust the seasoning with salt and pepper and serve garnished with chopped parsley. Serves 4 to 6.

HAM WITH CRANBERRY-PECAN RED-EYE GRAVY

One 3-pound cooked boneless ham (see note)
2 stalks celery, coarsely chopped
1 large yellow onion, coarsely chopped
1 large carrot, coarsely chopped
2 large shallots, coarsely chopped
8 cloves garlic, halved
1 tablespoon cracked black pepper
2 tablespoons canola oil
1 cup strong brewed coffee
1 bay leaf
Three 14-ounce cans reduced-sodium chicken broth
10 1/2-ounce can condensed beef broth
6 large sprigs fresh thyme
2 tablespoons coarsely chopped fresh basil
2 tablespoons butter, cut up
1/4 cup pecan pieces, toasted
1/4 cup dried cranberries

Preheat oven to 325 degrees. Place ham on rack in shallow baking pan. Roast until an instant-read thermometer inserted into center of ham reads 140 degrees, 1 1/4 to 1 1/2 hours.

Meanwhile, to make the gravy, cook celery, onion, carrot, shallots, garlic and pepper in hot oil in Dutch oven over medium to medium-high heat until onion is tender and golden, about 15 minutes. Add coffee and bay leaf. Bring to boil; reduce heat. Boil gently, uncovered, until coffee is almost evaporated, 5 to 8 minutes. Add chicken broth and beef broth. Bring to boil; reduce heat. Boil gently, uncovered, for 45 minutes. Remove from heat. Add thyme and basil; let stand for 10 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids. Whisk in butter until smooth. Keep warm.

To serve, slice ham; arrange on serving platter. Transfer gravy to serving bowl; garnish with pecans and dried cranberries. Serve ham with gravy.

Note: Bone-in ham may be substituted if preferred.

HARVARD BEETS

2 lbs medium-sized beets, tops removed
1/3 cup sugar
2 Tbsp cornstarch (cornflour)
1 tsp salt
1/4 tsp freshly ground black pepper
1 cup cider vinegar
1/4 cup orange juice

Boil the beets in lightly salted water for 40 to 45 minutes, until tender. Drain and allow to cool. Peel and trim the ends, then cut into thin slices. In a saucepan mix the remaining ingredients and cook over moderate heat, stirring constantly until the mixture thickens and becomes clear, about 5 minutes. Add the beets to the pan and turn gently in the sauce to coat them. Reduce heat to low and simmer covered for 5 to 10 minutes, until the beets are heated through. Serves 6 to 8.

HERBED CHICKEN

2 cups seasoned crumb-style stuffing
1 tsp. paprika
1/2 tsp. garlic powder
6 - 8 boneless chicken breasts
1/2 cup milk
1/4 cup oil
2/3 cup white or rose wine
1 cup sour cream

Combine stuffing, paprika and garlic powder in a bowl. Crush stuffing more if necessary. Dip each chicken breast in milk and coat with stuffing mixture. Heat oil in a skillet and brown breast on each side. Add wine and simmer for about 20 minutes. Stir in sour cream and serve.

HORSERADISH MASHED POTATOES

8 red potatoes cut into 2-inch pieces
2 cloves garlic, minced
1/4 cup milk
1/4 cup chicken broth
1 - 2 Tbsp. horseradish (or to taste)
Salt and pepper to taste
Butter or margarine to taste

Place potatoes in a large saucepan and cover with water. Bring to a boil and cook until tender. Drain water and mash potatoes. Add remaining ingredients and mix well. The amount of horseradish is really up to your individual tastes. Start with a little and taste the potatoes. The horseradish really adds a nice flavor and some zip to the spuds.

INDIAN MISH-MASH

Goes well with fry bread (recipe below).

2 lbs. ground beef
4 Tbs. oil
2 medium-sized onions, chopped
4 medium size squash or zucchini, unpeeled and cubed
3 cups fresh or frozen corn kernels (or canned and drained)
2 4-oz. cans mild or medium, green chilies, diced, drained
1 8-oz. can tomato sauce

In a large heavy skillet, sauté onion in oil until onion is slightly wilted. Add meat and sauté until lightly browned. Drain, if necessary. Add remaining ingredients and simmer, covered, for 1 hour, stirring occasionally. Yield 6 large servings.

Fry bread

2 quarts oil
3 cups sifted flour
1 Tbsp baking powder
1/2 tsp. salt
1 cup warm water

Heat oil in 5 quart deep pot to 350-375 degrees. Combine flour, baking powder and salt in a large mixing bowl. Add warm water in small amounts and knead dough until soft but not sticky. Sometimes more flour or water will be needed. Cover bowl and let stand for about 15 minutes. Pull off egg-sized balls of dough and roll on floured board into rounds about 1/4 inch thick. Punch hole in center
of each round, and pierce rounds several times with fork, to allow dough to puff. In pot, fry rounds until bubbles appear on dough, turn over and fry on other side until golden brown.

IRISH ROVER'S FISH CAKES

1 pound cod
5 to 8 ounces smoked salmon, diced
1 tablespoon minced garlic
2 tablespoons country Dijon mustard
Flour
Oil, for frying
1 cup mayonnaise
1 teaspoon dill weed
1/2 teaspoon fresh lemon juice

Place uncooked cod in bowl of food processor. Process just until fish is chunky, not mushy.

Add diced salmon, minced garlic and mustard. Stir to combine. Shape into 3- to 4-ounce patties. Dredge in flour. Drop patties into preheated 375-degree oil. Cook until golden. Remove from oil, and drain on paper towels.

Combine mayonnaise, dill weed and fresh lemon juice. Blend thoroughly. Serve with hot fish. Makes 4 to 6 servings.


IRISH ROVER'S GUINNESS BEEF STEW

2 tablespoons vegetable oil
21/2 pounds stew beef, diced
4 cups water
1 bay leaf
11/2 teaspoons minced garlic
21/2 pounds potatoes, diced
1/2 pound carrots, peeled and chopped
Salt and pepper to taste
1/4 cup beef base (available in the refrigerator section of most grocery stores)
12-ounce bottle lager, any brand
12-ounce bottle of Guinness Stout
4 stalks celery, chopped

Roux:
1 cup butter (2 sticks)
11/2 cups flour

Heat oil in a large stockpot set over medium-high heat. When oil shimmers, add 1/3 of the beef pieces. Cook, stirring occasionally, until beef is seared, with dark-brown edges. Remove beef to a plate. Repeat with remaining beef. When all the beef has been browned and placed on a plate, pour water into pot. Stir to loosen any browned bits on the pan bottom.

Add bay leaf and garlic. Return beef to pan. Cover, and bring to a boil. Add potatoes, carrots, salt and pepper, beef base, lager and Guinness. (Water level should be about 2 inches higher than the beef and vegetable mixture. If necessary, add a bit more water.) Cover and bring to a boil. Lower heat, and simmer, covered, for about 20 minutes. Add celery, and simmer for a few minutes more.

Slowly stir in roux. Stir to combine mixture thoroughly. Simmer another 5 minutes. Mixture will be dark brown and very thick.

To make roux: Melt butter in a large saucepan set over medium heat. Stir in flour, stirring well to make a thick paste. Continue to cook and stir until mixture browns to nice tan color and begins to smell nutty (about 20 minutes). You don't have to stand over the roux every second. But if you leave it too long, crispy lumps will form, so be careful. I use a whisk to help prevent lumps, but it's not necessary.



IRISH ROVER'S POTATO-FISH CAKES

2 tablespoons butter
1 cup onion, minced very finely
1 cup mashed potatoes
2 cups flaked leftover cooked fish
1 egg yolk
2 tablespoons chopped parsley
Flour
Butter for frying

Heat 2 tablespoons butter in pan or skillet. Add onion. Sauté until translucent. Remove from heat. Place in a large bowl.

Add potatoes, cooked fish, egg yolk and chopped parsley to onions. Stir to combine. Shape into patties. Dredge in flour. Griddle fry in butter until golden. Makes 6 to 8 servings.

ISLAND PORK

3 pounds boneless roast pork
5 whole cloves - (to 6)
1/2 teaspoon nutmeg
1/4 teaspoon paprika
1/4 cup catsup
2 tablespoons orange juice
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons lemon juice
1/2 tsp kitchen bouquet-gravy enhancer

Stud meat with cloves. Place roast in crock-pot. Sprinkle with paprika and
nutmeg. Mix remaining ingredients. Pour over roast. Cover and cook on LOW 10
to 12 hours (HIGH 4to 6 hours). Remove roast. Juices may be thickened with 1
1/2 tablespoons cornstarch and 2 tablespoons water. Cook until thickened.

JAPANESE NEW YEAR'S FOOD

Osechi-ryori

Japanese New Year's food is called osechi-ryori, and consists many different kinds of dishes. It's a Japanese tradition to eat osechi-ryori throughout the New Year's holidays (until Jan. 3). Traditionally, people finish cooking osechi dishes by New Year's Eve so they have food for a couple days without cooking. Most of the dishes can last a few days in the refrigerator or at cool room temperature. Colorful osechi-ryori dishes are packed in layers of lacquer boxes, called jubako.

Each dish and type of food in osechi has meaning, such as good health, fertility, good harvest, happiness, long life, and so on. Nowadays, many people in Japan buy osechi at stores instead of cooking them at home since it can be time-consuming to cook so many kinds of dishes. If you are in Japan, you can order a set of osechi-ryori at department stores, grocery stores, or convenience stores. The kinds of osechi dishes eaten at Japanese homes vary from region to region.

Sake Steamed Shrimp
(ebi-no-saka-mushi) Serves 4

8 shrimps
2 tbsp sake

For dipping:
2 egg yolks
1 1/2 tbsp vinegar
3 tbsp dashi soup stock
1 1/2 sugar

Wash and de-vein the shrimps. Pour sake over shrimps. Steam the shrimps on high heat for 5 min. Cool the shrimps before serving.

To make the dipping sauce, mix all the ingredients in a pan and put on low heat.

Rolled Sweet Omelet
(datemaki) Serves 4

4 eggs
1 hanpen (soft fish cakes)
1/2 cup dashi soup stock
1/2 cup sugar
2 tsp soy sauce
1/2 tsp salt

Put hanpen fish cake in blender and chop well. Add soup stock, sugar, salt, soy sauce, and eggs and stir well. Pour the egg mixture into a flat baking pan which is slightly oiled. Put the pan in 250 degree oven for 15 min. Take the omelet out from the pan when it's still hot. Put the omelet on top of a bamboo mat and roll it.
Leave it until cools. Remove the bamboo mat and cut the omelet into half inch slices.

Kelp Roll
(kobu-maki) Serves 4

4 sheets dried konbu
1/2 pound salmon
1 ounce kanpyo
3 cups water
5 tbsp soy sauce
4 tbsp sugar
3 tbsp sake

Soak konbu in water for 10 minutes (save this water). Soak kanpyo in water for 5 minutes. Cut salmon into the same width as the konbu. Put a piece of salmon on top of a sheet of konbu and roll it. Tie the konbu roll by a short strip of kanpyo. Put the konbu roll in a pan. Pour the water used for soaking the konbu in the pan. Simmer the konbu roll on low heat for an hour. Add sugar, sake, and soysauce and simmer for 30 min. Turn off the heat.

Kuri-kinton
(mashed sweet potato with chesnuts) Serves 4

2 large yam or Japanese sweet potatos (satsuma-imo) - 1 pound
1 jar of sweetened chestnuts
1/2 cup sugar
1 tbsp mirin

Peel the sweet potatos and cut into small cubes. Soak the sweet potato cubes in water for a couple hours. Rinse the potato cubes well. Put water in a deep pan and bring to a boil. Add sweet potato cubes in the pan and cook until softened.
Drain the water and put the sweet potato cubes back in the pan. Mash the potatoes and add sugar and mirin. Put the pan on low heat and stir well.
Mix the chestnuts in the pan. Cool it before serving.

Sweet Black Beans
(kuromame) Serves 4

1 cups black beans
3 cups water
3/4 cup sugar
2 tsp soy sauce
1/2 tsp salt
1/2 tsp baking soda
one old nail (to blacken the color of beans) (Spike wonders if this be true???)

Put water, sugar, salt, soy sauce, and baking soda and bring to boil. Cool the liquid and add beans and a nail. Leave it over night. Simmer the beans on low heat for 5-6 hours until softened. Cool it before serving.

Kimpira-goboCurry Udon
(braised burdock) Serves 4

1/2 pound burdock root
1/4 pound carrot
1 tbsp soy sauce
1 tbsp sugar
1 1/2 tbsp mirin
1/2 sake
1 tsp sesame seeds
2 tsp vegetable oil

Peel the burdock and shred it into very thin strips. Soak the burdock strips in water for a while and drain well. Peel the carrot and cut it into short and thin strips. Put vegetable oil in a frying pan and put it on high heat. Add burdock strips and fry for a couple minutes. Add carrot strips in the pan and fry for a minute. Add all seasonings in the pan and stir well. Turn off the heat.

Ta-tsukuri
(sugared dried sardine) Serves 4

2 cups dried sardines
2 tbsp sugar
2 tbsp soy sauce
1 tsp mirin
2 tsp white sesame seeds

Put the dried sardines in a frying pan and fry well. Put sugar, soy sauce, and mirin in a pan and put on high heat. When the sugar mixture is thickened, add the dried sardines. Stop the heat and stir well. Sprinkle the sesame seeds.
Cool it before serving.

Namasu
(daikon and carrot pickles) Serves 4

1 pound daikon radish
1/4 pound carrot
1 cup dashi soup stock
1/4 cup vinegar
2 tbsp sugar
1 tbsp sake

Cut the carrot and radish into thin slices. Put a pinch of salt over the slices and leave for 20 min. Rinse the slices and drain well. Put vinegar, soup stock, sugar, and sake in a pan and bring to boil. Mix the daikon and carrot slices and vinegar mixture. Cool it before serving.

KEFTEDAKIA
(Mint and Ouzo Flavored Meatballs)

2 slices home-made style bread, trimmed of crust and torn into small pieces
1/4 cup ouzo (or substitute another anise-flavored liqueur)
7 Tbs olive oil
1/2 cup finely chopped onions
1 lb lean ground beef
1 egg
1 Tbsp finely chopped fresh mint leaves,
or 1 tsp dried mint leaves
1 clove garlic, finely chopped
1/2 tsp dried oregano
Salt and freshly ground pepper to taste
1 cup all-purpose flour

Soak the bread in the ouzo for at least 5 minutes. Heat 3 Tbsp of the olive oil in a skillet over moderate heat, add the onions, and cook for 5 minutes, stirring frequently, until they are soft but not brown. Remove the onions with a slotted spoon, placing them in a large mixing bowl. Squeeze the bread dry (discard the ouzo) and add the bread to the onions. Also add the ground beef, egg, mint, garlic, oregano, salt, pepper, and knead vigorously with your hands, then beat with a wooden spoon until the mixture is smooth and fluffy. Shape the beef mixture into balls about the size of walnuts (you may find that wetting your hands with water helps prevent sticking) and then roll the meatballs in the flour to coat evenly. Place the meatballs on a cookie sheet and refrigerate for at least one hour. Add the remaining 4 Tbsp of olive oil to a large skillet and brown the meatballs, 7 or 8 at a time, over high heat, cooking 8 to 10 minutes and shaking the pan from time to time. As each batch is done, remove them with a slotted
spoon and place on an ovenproof serving platter. Keep them warm in a 200F oven while you finish cooking the rest. Serves 4 to 6 as an appetizer or first course (about 30 meatballs).

LAPIN A LA MOUTARDE
(Rabbit in Mustard Sauce) (also good with chicken) Serves 4

2 Tbsp olive oil
1 rabbit, about 2 lbs, cut into serving pieces
1 medium onion, chopped
4 - 6 cloves garlic, finely chopped
1 cup dry white wine or water
Salt and freshly ground pepper to taste
1/2 tsp dried thyme
3 bay (laurel) leaves
3 cups chicken stock
3 Tbsp Dijon-style mustard
2 Tbsp cognac (optional)
Chopped fresh chives for garnish

Heat the olive oil in a large, heavy skillet over high heat. Lightly brown the rabbit pieces on both sides. Transfer the rabbit pieces to a plate and set aside. In the same skillet sauté the onion and garlic until lightly browned, about 3 minutes. Return the rabbit to the skillet and add the wine, salt, and pepper. Reduce the heat to moderate and cook uncovered for 10 minutes, until the liquid is reduced by about half. Add the thyme, bay leaves, and chicken stock. Simmer partially covered over low heat for 45 minutes, or until the meat separates easily from the bones. Remove the rabbit pieces to a serving platter. Add the mustard and optional cognac to the liquid in the skillet and stir to incorporate. Strain the sauce through a fine sieve and spoon over the rabbit. Garnish with chopped chives.

LEMON SOLE WITH CHAMPAGNE BEURRE BLANC

4 shallots, finely chopped
3 cups champagne
1 sprig fresh thyme
1 tablespoon chopped sorrel (optional)
11/4 cups champagne vinegar
Pinch of sugar
4 tablespoons heavy cream
10 ounces butter, at room temperature
Kosher salt and white pepper, freshly ground, to taste
1 cup panko breadcrumbs (see note)
6 filets of lemon sole, boneless and skinless
Clarified butter as needed
Olive oil as needed
Sautéed spinach or other leafy green

For champagne beurre blanc: Combine shallots, champagne, thyme, sorrel if using, champagne vinegar and sugar in a saucepan. Over medium heat, reduce mixture until only 1/2 cup remains. Strain, pressing solids to remove liquid. Discard solids. Add cream, and reduce again, until thickened. Over medium-low heat, whisk butter into the sauce. Season the beurre blanc with salt and pepper to taste. Keep warm until ready to use.

For lemon sole: Mix together salt, white pepper and panko breadcrumbs. Coat the sole in the crumbs. Sauté the coated filets in clarified butter and olive oil over medium-high heat, for approximately 2 minutes per side or until golden. Keep warm.

To serve: For each plate, top a bed of sautéed spinach or other leafy greens with a fish filet; add a generous dollop of the champagne beurre blanc.

Panko: Are dried breadcrumbs made from the slightly sweet bread that was initially brought to Japan by Portuguese missionaries in the early 1600s. These are the breadcrumbs that give tempura such a crisp texture and golden coating.

MEDITERRANEAN CHICKEN

6 - 8 boneless chicken breasts
1/3 cup extra virgin olive oil
4 - 6 garlic cloves, minced
1/4 cup fresh parsley
1/2 cup ripe olives, pitted and sliced
1/3 cup dry red wine
2 14-oz. cans diced tomatoes
2 tsp. dried oregano
2/3 cup Feta or goat cheese

Heat oil in a large skillet and add chicken and garlic. Simmer until chicken juices are no longer pink. Add parsley, olives, red wine, diced tomatoes and oregano. Simmer for 15 minutes over low heat. Sprinkle with Feta or goat cheese and allow cheese to melt. Serve with rice or pasta.

MUSSELS WITH GARLIC, MUSTARD, ROSEMARY AND CREAM

4 to 5 dozen cultivated mussels
2 teaspoons butter
4 cloves garlic, minced
1 large shallot, minced
3 cups heavy cream
1/2 cup dry white wine (Sauvignon or Chenin Blanc)
Eight 4-inch rosemary springs
1 bay leaf
2 teaspoons coarse-grain mustard
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
Crusty bread

Rinse and, if necessary, debeard the mussels.

In a nonreactive saucepan over medium-high heat, melt the butter. Add the garlic and shallot and cook, stirring occasionally, just until they start to brown. Add the cream and white wine and bring to a boil. Reduce the heat to medium and simmer until reduced by 1/4; you should have about 21/2 cups of liquid. Add the mussels, rosemary, bay leaf and mustard, cover and cook until all of the mussels open, 3 to 4 minutes. Remove and discard any mussels that do not open.

Season with salt and pepper to taste. Remove and discard the bay leaf and rosemary sprigs. Serve the mussels in large warmed bowls with crusty bread to sop up the sauce. Makes 6 servings as an appetizer, 4 as a main course.

OATMEAL CREME BRULEE

2 cups quick oats or 2 1/4 cups old-fashioned oats, uncooked
1/3 cup granulated sugar
1/4 teaspoon salt (optional)
3 1/3 cups milk (or nonfat milk)
2 eggs, (or 1/2 cup egg substitute), lightly beaten
2 teaspoons vanilla
1/3 cup firmly packed brown sugar

Heat oven to 350 degrees. Spray 8 inch square glass baking dish with cooking spray. In large bowl, combine oats, granulated sugar and salt. In medium bowl, combine milk, eggs, and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish. Bake 40 to 45 minutes or until center jiggles slightly.

Remove from oven. Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into thin layer across entire surface of oatmeal.
Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. Spoon into bowls to serve. Makes 8 servings

OSSO BUCO

4 veal shanks
Salt and pepper to taste
3 tablespoons olive oil
1 and a half cups parsnips, roughly chopped
1 and a half cups turnips, roughly chopped
4 cloves of garlic, chopped
2 tablespoons tomato paste
1 cup red wine
1 cup beef or veal stock
2 tablespoons parsley, chopped
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped

Season the shanks with salt and pepper and brown them in a large skillet with the olive oil, for about 5 minutes on each side. Place the shanks in a large ovenproof casserole dish with a tight fitting lid.

In the same skillet you browned the shanks, sauté the vegetables for about 3-4 minutes, adding more olive oil if necessary. Add the garlic and tomato paste and sauté for a few minutes more, being careful not to burn the paste or the garlic.
Add the stock, wine, and herbs and bring to a boil.

Pour everything over the shanks and place the casserole dish in a preheated 350 degree oven for 1 hour and 45 minutes. Add salt and pepper to taste at the end.

This recipe has a lot of leeway. First, you can use beef shanks but veal produces more gelatin and hence, more tenderness. Lamb shanks would be an excellent substitution. You can also use carrots in place of the parsnips and potatoes instead of turnips. Whichever ones you choose, cut them into large pieces, (about an inch and a half), so the extended cooking doesn't turn them to mush. (This is why root vegetables and not delicate vegetables are used). The specific herbs and quantities can be adjusted to suit particular preferences. And please, do not use cooking wine. If you wouldn't drink it, don't cook with it.

Your casserole dish should be large enough to hold all the ingredients and have a snug fitting lid so the liquids do not evaporate. Use a round, glass casserole that is 4 and a half inches deep and 10 inches across inside.

Lastly, the dish would not be complete without a loaf of bread to dip in the juice, (pure heaven), and the right bottle of wine. Go with a full bodied and hearty wine such as Bordeaux, a northern Rhone, Brunello di Montalcino, or Barolo.

PEAR-PECAN STUFFING

1 pound firm-texture white sandwich bread
2 tablespoons butter (no substitutes)
1 large onion, chopped (1 cup)
2 large firm ripe Bartlett pears, cored, peeled, and chopped
1/2 to 3/4 cup water
1/4 cup butter (no substitutes)
1 cup pecan halves, toasted and coarsely chopped
2 tablespoons snipped fresh Italian parsley
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
Dash freshly ground black pepper

Preheat oven to 350 degrees F .

Spread bread slices on baking sheets. Place baking sheets in the preheated oven for 20 minutes or until bread is dry.

Place the 2 tablespoons butter, the onion, and pear in a large skillet; cook over medium heat until tender but not brown, about 4 minutes. Set aside.
Break the dried bread into small pieces. Place in a very large bowl. Bring 1/2 cup water and the 1/4 cup butter to boiling in a small saucepan. Add to bread rumbs, and toss just until moistened.

Stir in pear mixture, pecans, parsley, nutmeg, salt, and pepper. Add the remaining water as needed until mixture reaches desired moistness. Stuff turkey and roast in a 325 degree F oven or transfer stuffing to a 2-quart casserole and bake, covered in a 325 degree F or 350 degree F oven about 40 minutes or until heated through. Makes 12 to 14 servings.

PECAN PIE

5 eggs
1/4 cup melted butter
2 tsp vanilla extract
1/2 cup brown sugar
1 1/2 cups white corn syrup
1 cup shelled pecans
1 9-inch pastry pie shell, unbaked

In a large mixing bowl, beat the eggs slightly. Add the butter gradually, alternating with the vanilla, sugar, syrup, and pecans. Mix until smooth and transparent, and pour into the pie shell. Bake in a preheated 400F oven for 15 minutes, then lower the heat to 300F and bake an additional 40 minutes. Makes one 9-inch pie.

PORK AND CELERY AVGOLEMONO

4 1/2 to 5 lbs celery with leaves cut into 1-inch pieces
3 lbs pork cut into 1-inch cubes
1/2 cup butter
3 medium onions, chopped
2 lemons, juice only
2 eggs
1 Tbsp cornstarch (cornflour)
Salt and freshly ground pepper to taste

Season the pork with salt and pepper. Melt the butter in a large pot and brown the pork lightly over high heat, stirring frequently. Add the onions and cook 10 to 15 minutes until soft but not browned. Add enough water to barely cover the meat. Cover and cook over low heat for about 1 hour. Add the celery and cook another 30 minutes, until the celery is tender and only about 1 cup of liquid remains. Beat the eggs in a bowl. Mix the cornstarch in 1/4 cup water and add to the eggs. Add the lemon juice and beat the mixture well. Temper the sauce by slowly adding some of the hot liquid from the meat to the egg-lemon mixture, beating it in thoroughly. Pour the egg-lemon mixture over the meat and shake the pan gently over low heat until the sauce thickens. DO NOT BOIL. Serve immediately. Serves 6 to 8.

RED GRAPE AND TURKEY SALAD
Yield: 4 servings

2 teaspoons olive oil
1 pound boneless, skinless turkey filets, cut into 2-inch cubes (or 2 cups cooked
turkey)
1 cup halved red grapes
1/2 cup diced celery
1/4 cup toasted walnuts
3/4 cup low-fat mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
Salt and pepper to taste

In a medium skillet over medium-high heat, heat the oil. Add the turkey and sauté for 5-6 minutes until turkey is cooked through. Set aside.

In a medium bowl, combine the red grapes, celery, and walnuts. Add the turkey to the bowl.

In a small bowl, whisk the mayonnaise with the lemon juice, lemon zest, Dijon mustard, salt, and peppers. Fold dressing into turkey grape salad. Refrigerate,
covered, for 1/2 hour.

ROAST BEEF HASH

2 tablespoons butter or margarine
1/2 cup chopped onions
1 1/2 cups diced potatoes
3 cups cubed leftover roast beef
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
1/2 cup leftover gravy

In large skillet, cook onion in butter until tender crisp. Add remaining ingredients except milk and gravy. Whisk milk and gravy together until smooth. Add to skillet. (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil. Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done. The liquid will be absorbed.

SALADE A LA LYONNAISE
(Lyons-Style Salad)

2 Tbsp olive oil
6 slices bacon, cut into 1/2-inch pieces
2 Tbsp red wine vinegar
Salt and freshly ground pepper to taste
1/2 lb mild greens such as frisee, spinach, or oak-leaf lettuce
4 eggs, poached
2 Tbsp chopped fresh chives

Heat the olive oil in a small saucepan over moderate heat and sauté the bacon until almost crisp. Deglaze the pan with the vinegar and season with salt and pepper. Toss the greens with the dressing in a large bowl and arrange on individual serving plates. Place a poached egg on the salad and garnish with chopped chives. Serves 4.

SANTA FE STEW

2 lbs browned, drained ground beef
3 cans hominy (white or yellow)
2 cans Ranch Style Beans (chili beans can be substituted)
1 can stewed tomatoes (chopped)
1 cup chopped green chili
1/2 lb chopped Velveeta

Combine first 5 ingredients in crock pot and cook on low all day, approximately 8 hours. 1 hour before serving add cheese and stir several times throughout. Serve when cheese has melted. Serve this with hot tortillas or crackers and a green salad and you have a meal fit for a king.

SAUSAGE PIE

1 1/2 pounds bulk pork sausage
1 medium onion -- chopped (about 1/2 cup)
1 tablespoon sugar
1 1/2 teaspoons salt
1 medium head green cabbage (1 3/4 pounds) -- cut into large chunks and cored
1(16 ounce) can whole tomatoes -- undrained
Pastry for 9-inch One-Crust Pie -- (recipe follows)
2 tablespoons all-purpose flour
1/4 cup cold water

One-Crust Pie Pastry
1/3 cup plus 1 tablespoon shortening or lard
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons cold water (2 to 3 tablespoons)

Cook and stir sausage and onion in Dutch oven until sausage is done; drain. Stir in sugar, salt, cabbage and tomatoes. Heat to boiling; reduce heat. Cover and simmer 10 minutes.

Heat oven to 400F. Prepare pastry; shape into flattened round on lightly floured cloth-covered board, Roll to fit top of 2-quart casserole. Fold into fourths; cut slits so steam can escape.

Mix flour and water; stir into hot sausage mixture. Pour into ungreased casserole. Place pastry over top and unfold; seal pastry to edge of casserole. Bake until crust is brown, 25 to 30 minutes. Yield: 6 servings.

One-Crust Pie Pastry:

Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).

SHREDDED PORK WRAPPED IN SESAME CREPES

Sesame Crepes

1/4 cup flour
Salt, to taste
1 egg, beaten
1 tbsp. sesame oil
1/2 cup milk
2 tbsp. ginger, minced
1 clove garlic, minced
1 scallion, thinly sliced, green parts only

Combine the flour, salt, egg and sesame oil in a bowl. Whisk in the milk. Stir in the ginger, garlic and scallion.

In a non-stick pan, add a touch of vegetable oil. Swirl around. Add just enough batter to spread around thinly. Move rapidly as the crepe will start cooking quickly.

When the outside edges start coming off the pan and are cooked, flip the crepe over and cook the other side for a few seconds. You don't want too much color on your crepes.

Lay the crepes out to cool on a dry towel.

Shredded Pork

2 lb. pork shoulder or butt, boneless

1/4 cup soy sauce
1/4 cup oyster sauce
2 tsp. ginger, minced
1 tsp. garlic, minced
2 tbsp. ketchup
1/2 tsp. sesame oil
3 tbsp. sugar
1/4 cup dry sherry

Cut the pork into three large portions. Trim any excess fat.

Combine the rest of the ingredients together in a large bowl. Add the pork and toss to combine. Marinade pork for 3 hours, refrigerated.

Preheat the oven to 325F.

Remove meat from marinade. Cook for approx. 1-1/2 hours, or until the pork is very tender. Brush with marinade as needed.

Remove, cool slightly and shred meat or slice into thin portions.

Final Dish

Wrap sesame crepes around warmed shredded Pork . Serve with chopped scallion, soy sauce and sesame seeds. Serves 6.

SOUTHWEST CHILI

4-6 pound beef roast (chuck or rump)
2 tablespoons vegetable oil
28-ounce can whole tomatoes, chopped
53-ounce can chili beans (or kidney, pinto)
46-ounce can tomato juice
3 4-ounce cans chopped green chilies
1 large yellow onion, diced
3 cloves garlic, peeled and diced fine
3 or 4 whole jalapenos (optional)
1/4 cup chili powder
2 tablespoons salt
2 tablespoons cumin
1 tablespoon pepper

Roast rub:
1 tablespoon salt
1 teaspoon pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
pinch of crushed red pepper

Blend roast rub with a fork in a small bowl, then rub and pat mixture into meat. Heat two tablespoons of oil in a large soup pot or Dutch oven over medium high heat. Brown roast on all sides, reduce heat to low. Add juice from a can of tomatoes and one cup of liquid (water or broth). Simmer roast for three to four hours or until it pulls apart with a fork.

Drain off all but one cup of liquid from the roast and then shred meat with a meat fork. Add remaining ingredients and simmer for two to three hours. Stir and check every 15 minutes to make sure it is not sticking. Add water or broth if it becomes too thick.

Serve chili with crisp tortilla strips, shredded cheddar cheese, chunky salsa and/or sour cream. To cut down on the heat, leave out the whole jalapenos.

Notes: This recipe is really better with a cheaper cut of meat; some prefer a chuck roast. It could also be made with a pork roast.

One way to have your chili ready for lunch is to prepare the meat up through the browning stage and then place it in a Crock-Pot with the juice and liquid the day before. Cook for about eight hours, then refrigerate.

Finally, you must serve your chili with peanut butter and honey sandwiches. It just doesn't get any better.

SPINACH SALAD
WITH HONEY MUSTARD POPPY SEED DRESSING

8 cups fresh spinach -- coarsely torn
5 egg yolks
1 tablespoon red wine vinegar
3/4 quart salad oil
1 lemon -- squeeze for juice
1 tablespoon boiling water
1/4 cup poppy seeds
1/2 cup Dijon mustard
1 cup yellow mustard
1/2 cup honey
1 teaspoon fresh tarragon -- chopped
1 lemon
1 dash red wine vinegar
1 dash salt -- to taste
1 dash black pepper -- to taste

Prepare the Mayonnaise--
Whip 5 egg yolks with 1 tablespoon red wine vinegar, and the juice of one lemon, until frothy. SLOWLY add the 3/4-quart salad oil and 1 tablespoon boiling water while constantly whipping the mixture.

Preparing the Dressing-- Take one quart of the mayonnaise you have made, and stir in the 2 types of mustard, 1/2 to 1 cup honey (adjust to your taste), tarragon, dash red wine vinegar, juice of one lemon, poppy seed, and salt and pepper to taste. Stir until thoroughly blended.

Prepare the Salad-- Serve over a bed of torn spinach.

Suggested Garnishes:
Crumbled, cooked bacon
Crumbled hard boiled eggs
Sections of Mandarin oranges
Bean sprouts

SPINACH SOUP

2 pounds fresh spinach
8 cups chicken stock or reduced sodium canned broth
1 garlic clove, chopped
1 small onion, chopped
3 tablespoons cornmeal
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon grated nutmeg

Rinse spinach well. Remove stems. In a large saucepan, combine 1 cup stock, garlic, and onion. Bring to a boil over high heat. Add spinach and cook, stirring, 2 minutes. Add remaining chicken stock and bring to a boil. In a small bowl, combine cornmeal and flour. In a slow stream add to stock, stirring as you pour. Cover and
simmer over low heat 30 minutes. Puree soup, in batches if necessary, in a food processor or blender. Season with salt, pepper, and nutmeg. Serves 6-8.

STONE CROCK INN'S BARBECUE SAUCE

2 pounds brown sugar
1/2 cup granulated sugar
3 cups chili sauce
1 bottle ketchup -- (1.38l)
1 small onion -- diced
1 tablespoon chopped garlic in oil
1 tablespoon prepared mustard
1 cup vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons Worcestershire sauce
2 dashes Tabasco hot pepper sauce

Combine all ingredients in heavy-bottomed saucepan. Bring to a boil over medium heat. Store in covered glass jars. Makes 14 cups and keeps for 3 to 4
weeks into he refrigerator.

A great barbecue sauce is a life saver for home cooks trying to dress up super-
market meat counter specials and Thelma Holmes writes from Erin to say that her favorite is the one from The Stone Crock Resturant at St. Jacobs. Hearty Pennsylvania Dutch dishes are the specialty here and chef Jackie MacIntosh grew up in Cambridge and trained at George Brown College. She joined the team here in 1994.

SWISS STEAK

2 lbs round, flank, or sirloin steak (any less than premium cut will do, as long as
it's about 1 to 2 inches thick)
1 small can tomatoes
3 Tbsp olive oil
2 medium onions, finely chopped
1 cup water
1/2 cup flour
Salt and freshly ground black pepper to taste

Coat the steak with as much flour as will adhere. Heat the olive oil in a large skillet over high heat and brown the steak on both sides. Place the steak in a large ovenproof baking pan with a lid. (Some cooks prefer to wrap the steak and remaining ingredients in aluminum foil.) Add the cup of water to the skillet you browned the steak in and dissolve all the brown bits in the skillet. Add this liquid to the baking dish with the steak, along with the other ingredients. Cover and cook on top of the stove over low heat for 2 hours. Or bake in a 325F oven for 2 hours. Serves 4 to 6.

VIENNESE PEA SOUP

1 10-1/2 oz. can condensed pea soup
1/2 soup-can water
1/2 cup sour cream
1/8 teaspoon thyme

Mix soup and water, a little at a time. Stir until smooth. Add sour cream and thyme. Heat but do not boil. Garnish with an extra spoonful of sour cream.
Serves 2-3.

ZUCCHINI WITH THYME AND WHITE WINE

1 and 1/2 pounds fresh zucchini
2 cloves garlic, minced
1/3 cup extra virgin olive oil
1 large onion, diced
2 Tbsp. fresh parsley, minced
1 tsp. dried thyme
1/2 cup dry white wine
Salt and pepper to taste

Sauté zucchini, garlic and onion in oil in a saucepan until zucchini is crisp-tender. Add parsley, thyme, wine and salt and pepper and simmer over very low heat covered for about 20 minutes.

ZYDECO BEANS
Please note: this recipe is fiery hot. Reduce the amount of cayenne if you are not fond of spicy foods.

2 cups water
3/4 cup white vinegar
2 Tbsp sugar
1 Tbsp mustard seeds, crushed
4 garlic cloves, thinly sliced
4 bay (laurel) leaves
2 tsp salt
1 tsp cayenne pepper (or to taste)
1 lb green beans (haricots), trimmed

Combine all ingredients except the beans in a large sauce pan and bring to a boil over high heat. Cover, reduce the heat, and simmer for 5 minutes. Add the beans and simmer, covered, for 10 minutes, until the beans are cooked but still crisp. Transfer the beans and liquid to a shallow serving dish and refrigerate covered for at least 4 hours, or overnight. Serve cold or at room temperature. Serves 8
to 12 as an appetizer, 4 to 6 as a side dish.







 

 

 

 

 

 

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