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

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Recipes from Spike & Jamie

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Contents Disk 439

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).



4 cups water
2 cups raisins
1 cup shortening
2 cups sugar
2 tsp. baking soda
4 cups flour
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. salt
2 beaten eggs

cream cheese frosting
3 ounces cream cheese
3 Tbsp. butter
1 1/2 cups confectioner's sugar
1/2 tsp. vanilla

To make cake: Combine water and raisins and boil for 10 minutes; add shortening and allow to cool. Sift sugar, soda, flour, cloves, cinnamon, nutmeg, allspice, and salt. Add cooled raisin mixture and stir to blend. Stir in beaten eggs. The mixture should resemble the texture of zucchini bread; if it is too watery add a little more flour. ( the writer of this recipe says that she found she needed an extra 1/3 cup). Bake in 2 greased 10 x 9 pans at 350 for 35 minutes or until toothpick comes out clean.

To make frosting: Combine cream cheese, butter, confectioner's sugar and vanilla in a mixing bowl. Gradually add a Tbsp. milk at a time to make a thick

Makes a 13 X 9 pan
Use 350 degree F Oven, preheat before you start. Get the pan ready, rub with Crisco and dust with flour.

Dry Ingredients:
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. grated nutmeg

Sift all those things together and set aside:

1/2 cup butter
1/4 cup solid shortening
1 1/2 cups sugar
2 Large eggs, beaten
1 tsp. pure vanilla extract
1 cup chunky applesauce, homemade is best
1 cup plump raisins
OPTIONAL: 1/2 cup rough cut toasted walnuts

Use a mixer, cream the butter, shortening, add eggs. Blend well, then turn to low speed. Add vanilla and applesauce. Add raisins. Keep the mixer at low speed and start adding dry ingredients. Don't over mix this. Just make sure the flour is all in, then stop mixing! Pour into the pan, bake in the middle of oven for Approx. 45 min till center tests done. Leave in pan and frost, or make 'bars' like A&P for the memory. (They used to call it Spanish Bar Cake, yup.) Use any frosting you like. Cream cheese style works well.

Blend an 8 ounce package cream cheese, softened with
4 Tbsp butter,
2 Tsp. vanilla,
2 1/4 Cups confectioner's. sugar,
1/3 cup milk
1 Tsp. fresh lemon juice.

Beat well, add milk if necessary to be smooth and pretty. Frost cake. Make squiggles with a fork to design top. Eat it, drink milk. Makes a complete
dessert meal.


1-1/4 cups water
1/3 cup butter or margarine
2 cups raisons
1 cup packed brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
2 tsp. water
1 tsp. baking soda
2 cups flour
1 tsp. baking powder
Cream Cheese icing (recipe follows)

In a large saucepan, combine 1-1/4 cups water, butter, raisins, brown sugar and spices. Bring to a boil and boil for 3 minutes. Cool to room temperature. In a measuring cup, combine 2 teaspoons water, salt and baking soda; Stir until dissolved. Stir into mixture in saucepan. With a whisk, combine flour and baking powder, mixing well. Add to mixture in saucepan and blend well. Pour into a greased, 8-inch-square pan. Bake at 325 degrees for 50 to 60 minutes. When cool, cut in half to form two bars. Fill and frost with cream cheese icing to form a two-layer bar cake.

Cream Cheese Icing
1-1/2 cups powdered sugar
1 tsp. vanilla
8 oz. cream cheese, softened
1/2 cup butter

Combine all ingredients in a mixer bowl and beat until smooth.


1/4 cup Italian Dressing
1/4 cup orange juice
8 medium beets, roasted, peeled and cut into wedges
4 medium avocados, peeled, pitted and cut into wedges
1 medium red onion, thinly sliced
1/4 cup chopped fresh parsley
1 Tbsp. grated orange peel

Mix dressing and orange juice in large bowl. Add beets; toss to coat. Set aside.
Arrange avocados on serving platter; top with layers of onions and beet mixture.
Sprinkle with parsley and orange peel.

How To Roast Beets: Gently wash beets; pierce in several places with fork. Place beets in center of large sheet of foil. Drizzle with 1/4 cup Italian Dressing. Fold up sides of foil to enclose beets; seal foil packet tightly. Bake at 400°F for 45 minutes or until beets are tender. Open foil; let beets stand in foil until cooled. To peel, gently rub skins of beets with cloth or paper towel until skins are removed.


1 pkg. (2 layer) yellow cake mix
4 eggs (room temperature)
1/3 cup oil
1/2 cup water
1 1/3 cups mashed bananas (approx. 4 medium size)
1 pkg. (small) instant vanilla pudding
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla

Combine all ingredients in a large mixing bowl. Mix until blended, then beat at medium speed for 4 minutes. Turn batter into a greased and lightly floured 10" tube pan. Bake at 350 oven for 1 hour or until done. If desired, dust with confectioner's sugar before serving.


20 ounces beef tenderloin tip
1 cup bread flour, seasoned with salt and pepper
2 ounces butter
1/3 cup onions, diced small
8 ounces sliced fresh mushrooms
1/4 cup dry sherry
1/4 cup beef broth
12 ounces sour cream
4 teaspoons tomato puree
2 teaspoons sweet pickle relish
Salt and pepper, to taste
8 ounces wide egg noodles
Drizzle of olive oil
Pinch of ground nutmeg

Warm a covered casserole dish in the oven.

Slice beef into thin strips, about 1 inch by 2 inches. Dredge strips in seasoned flour.

Melt butter in a large, heavy skillet over medium heat, add the meat and sauté until medium. Add onions and mushrooms and sauté for a few minutes more until onions are tender but not browned.

Add the sherry and beef broth, scraping the bottom of the pan thoroughly until all residue is dissolved and alcohol has evaporated. Add sour cream, tomato puree and sweet pickle relish; mix to incorporate and heat through.

Prepare noodles al dente according to package directions. Drain, drizzle with olive oil and add a small pinch of nutmeg. Toss.

Fold noodles into beef mixture in the skillet and season with salt and pepper. When thoroughly incorporated, pour mixture into warmed casserole dish and serve. Serves 4

Serves 6

1 quart Chicken stock or broth
1/2 cup V-8 juice
1/8 teaspoon white vinegar
1/2 cup tomatoes, chopped
1/2 large jalapeno pepper, ribs and seeds removed
2 tablespoons green bell peppers, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons cilantro, chopped
1/2 cup red onions, chopped
1/8 teaspoon garlic, chopped
2 teaspoons ancho chile powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 pinch white pepper, to taste
8 ounces jack cheese, grated
12 ounces chicken, boneless, cooked
30 blue corn tortilla chips

Combine the first thirteen ingredients in a two-quart stockpot and bring to a boil. Reduce heat to a low simmer and cook for 30 minutes or until vegetables are tender but firm.

To assemble the soup for consumption you will need six 10-12 ounce soup bowls. In the bottom of each put two ounces of chicken meat.

Place a nice little pile of grated jack cheese (about 1-1/2 ounces) on top of the chicken, then crumble (but not too small) 5 blue corn tortilla chips over
the top of the cheese and chicken meat.

When you are ready to serve, pour 6-8 ounces of hot soup over the cheese, chicken and tortilla chips. Serve at once.


2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground mace or ground nutmeg
1/4 teaspoon ground cloves
2 cups finely chopped peeled apples
3 slightly beaten eggs
3/4 cup chopped black walnuts or English walnuts, toasted
1/2 cup buttermilk
1/4 cup cooking oil
1 recipe Apple Glaze
1 recipe Brandied Cream Cheese Frosting

Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside.

In a large bowl, stir together the flour, granulated sugar, baking powder, cinnamon, baking soda, salt, mace, and cloves. Stir in chopped apples, eggs, walnuts, buttermilk, and oil. Spread batter into prepared pans.

Bake in a 350 degree F oven for 35 to 40 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks for 15 minutes. Remove from pans; cool completely on wire racks.

Place a cake layer on a serving platter. Spoon hot Apple Glaze over top of layer. Let stand about 20 minutes or until set.

Meanwhile, prepare Brandied Cream Cheese Frosting. Spread about 3/4 cup of the frosting over glazed cake layer. Top with the remaining cake layer. Frost cake top and side with frosting. Cover and store any remaining cake in the refrigerator. Makes 16 servings.

Apple Glaze: In a small saucepan, stir together 2 tablespoons granulated sugar, 2 tablespoons brown sugar, 2 tablespoons butter, 1 tablespoon buttermilk, and 1 teaspoon light-colored corn syrup. Bring to boiling; reduce heat. Cook and stir for 2 to 3 minutes or until reduced to 1/4 cup. Remove from heat. Stir in 1 tablespoon apple brandy, apple juice, or apple cider.

Brandied Cream Cheese Frosting: In a large bowl, beat one 8-ounce package cream cheese, softened; 1/2 cup butter, softened; and 1 tablespoon apple brandy, apple juice, or apple cider with an electric mixer on medium to high speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in an additional 2 to 2-1/2 cups sifted powdered sugar to make a frosting of spreading consistency.

***This requires a pressure cooker.

4 cups water
1/2 cup salt
1 fryer chicken, cut into serving pieces
1 to 2 cups canola oil for frying
1 cup Fry Mix (dry batter mix)
1/2 cup cornstarch
2 teaspoons baking powder
1 tablespoon Paul Prudhomme Meat Magic Cajun Seasoning
Salt and fresh ground black pepper, to taste

Combine water and salt in a large bowl. Add chicken and let soak for at least 1 hour. Do not drain chicken.

Fill bottom of the pressure cooker with about 2 inches canola oil (no more than 2 inches in depth). Heat oil in the pressure cooker, uncovered, until oil reaches 375 degrees.

Combine batter mix, cornstarch, baking powder, Cajun seasoning and salt and pepper, to taste.

Whisk enough water into the dry ingredients to make a thin, runny batter. Dip chicken pieces into the batter. Shake the chicken to thoroughly coat.
Using tongs, take chicken from the batter and put into the pressure cooker. Deep-fry, uncovered, 2 minutes.

Carefully slide the lid onto the pressure cooker base. Tighten the lid. You will see some steam release from the pressure valve. This is normal. Cook chicken 10 to 12 minutes. Carefully pull up on pressure valve and let the steam escape for about 1 minute, then loosen the lid and slide it off. Remove chicken from the pressure cooker with tongs and place on a rack to drain. Let the chicken cool 20 minutes before eating.

Note: Adding cornstarch and baking powder to the seasoned fry mix gives the chicken a crunchy texture. Serves 4.


1 whole chicken, cut up
seasoned salt and seasoned pepper
curry powder
garlic powder

Preheat the broiler. Lightly sprinkle the spices evenly all over the chicken pieces. Place the chicken on a broiler rack and broil chicken until lightly browned, about 5 minutes. Turn chicken over and broil the other side. Reduce the heat to 350. Put the chicken in a single layer in a baking dish or whatever (you can use a 9x13); cover, and bake for 1-1/2hours; uncover and let bake another 1/2 hour.


1 Chicken with skin, cut into 8 pieces, or 8-10 drum sticks
Juice of 1 large lemon
1 cup plain flour
1 cup basin (gram flour)
1 tsp. red chilies (optional)
1 1/2 tea spoon salt
1 tea spoon black pepper
oil for deep frying

Put the chicken a large bowl, add lemon and one teaspoon of salt and rub it all over the chicken pieces. Cover and marinate for at least 3 to 4 hours or overnight in a refrigerator.

Mix 1\2 teaspoon of salt and rest of the ingredients, except oil. Place the coating mixture in a plastic bag. Put one piece at a time in the bag and shake it to coat the mixture. Arrange the coated chicken pieces in a single layer on a cookie sheet.

Deep fry the chicken in an electric deep fryer. Follow the manufacturer's instruction. Alternatively, fry the chicken in a deep fryer over high heat. Fry to a crisp golden color. Remove from the oil and place on an absorbent kitchen paper. Serve hot with French fries and garlic chutney.
Clean and skin chicken.
Dip in flour-salt-pepper mixture.
Dip in egg-milk mixture.
Dip in crushed cracker crumbs.
Deep fry until golden brown. Serve.
Many of us are not familiar with capers, although we have seen it many times in recipe books as well as on web sites. This article came in the newsletter I receive from the Global Epicure.
Capers (Capparis spinosa L.) are the immature flower or berry of a bush widely grown in the Mediterranean region. They are usually pickled in vinegar and salt, or are cured in sea salt, so have a sharp flavor. As with many other vegetables and fruits, the smallest ones have the best flavor; the larger they get, the less flavor they have. Some people think of them as 'fishy' because canned anchovies are frequently sold wrapped around capers. However, they are not 'fishy' at all when bought bottled on their own and used in the many dishes they complement so delectably.

Being a fat-free vegetable with a tangy flavor, they are wonderful with dishes based on the oily, dark-fleshed fishes. Most Sunday brunch buffets that have lox (salmon) and bagel platters garnish them generously with capers. They are delicious served with cold slices of duck for the same reason. Some Greek salads have a generous sprinkling of capers. They certainly complement the feta cheese that usually accompanies a Greek salad. Capers are delicious sprinkled on tomato or tomato and cheese salads, whether the cheese is buffalo mozzarella or feta. Another salad they complement well is cucumber and scallion salad, with or without radishes. Because they are good with tomatoes, Italians use them in tomato based pasta sauces and atop pizzas.

And of course, capers are delectable with mayonnaise and potatoes, so they garnish today's potato salad and add their own unique flavor to make this an out-of-the-ordinary dish tasty in both summer and winter.

Capers also have health benefits as anti-rheumatic and anti-flatulent.

Do not cook capers; add them at the last minute to any cooked dish. Cooked capers develop a bitter taste. Before you use them, rinse off the vinegar pickled ones and soak salt-cured ones in water to remove the excess salt. Pat them dry before adding them to any dish.

You can find an excellent picture showing a variety of capers at

A picture of salt-cured capers in a jar http://www.gatewaygourmet.com/capers.htm

And a recipe for the well-known Italian spaghetti alla puttanesca, featuring olives and capers, is at http://www.globalgourmet.com/destinations/italy/puttanes.html


1 lb. pork tenderloin, cut into chunks
1 Tbsp. oil
1 medium onion, chopped
2 medium carrots, chopped
1 can (14 oz.) pineapple chunks, drained
1 can (14 oz.) water
1/4 cup Barbecue Sauce
1 tsp. ground ginger
1 green pepper, chopped
2 cups uncooked Minute White Rice (See note below)

Cook tenderloin in oil in a large skillet. Add onion and carrots and cook until pork is no longer pink inside. Stir in pineapple, water, barbecue sauce, ground ginger, green pepper and rice. Bring to boil; cover and let stand 5 minutes.

Note: You can cook regular long-grain rice - or any other rice of your choice - separately, and serve the sweet/sour meat and veggies on top of the rice. This
dish can also be served with noodles.


1 pound carrots thinly sliced
1/4 cup butter
1/2 tsp. salt
2 tsp. sugar
Juice of 1 lime
1 tsp. lime zest
1 tsp. cornstarch
2 tsp. fresh ginger, grated

Melt butter in a skillet and add carrots. Cook over medium heat until tender about 20 - 25 minutes. Meanwhile, combine salt, sugar, lime juice, lime zest, cornstarch and ginger and mix well. Pour onto carrots and heat until mixture starts to thicken. Serve immediately. Make sure you use fresh ginger. The combination of the sweet carrots, zesty lime and tangy fresh ginger makes this dish extra flavorful.

(Charleston Seafood)

1/4 cup olive oil
1 large onion, finely chopped
1 red or green bell pepper, seeded and chopped
3 cloves garlic, minced
cup finely chopped parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
28 ounces Italian plum tomatoes (1 large can), coarsely chopped
6 ounces tomato paste (1 can)
2 cups dry white wine
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 pound rock cod fillets, cut in 1-inch square
1 pound shrimp, shelled and deveined
3 pounds Dungeness crabs (2 medium crabs), cooked & cleaned
12 fresh clams in shells, scrubbed

In a deep, heavy, large kettle or Dutch oven, heat olive oil over medium heat. Add onion and bell pepper. Cook, stirring often, until onion is soft but not browned. Mix in garlic, parsley, basil, and oregano. Stir in tomatoes and their liquid, tomato paste, wine, salt, and pepper.

Bring to a boil, cover, reduce heat, and simmer for I hour. Uncover and boil gently, stirring occasionally, over medium-low heat until sauce is fairly thick (30 to 35 minutes).

Add, in order given, rock cod, crabs (cooked, cleaned, and cracked), shrimp, and clams. Cover and cook until crab meat is heated through, the shrimp are pink, and the clams are open (20 to 25 minutes). Discard any clams that do not open. Taste; add salt if needed.


2-3 skinless, boneless chicken breast
2 1/2 cups of water
3 teaspoons of chicken bouillon
1- 15-ounce can of diced tomatoes
Garlic powder
Cornstarch (or flour) for thickening
Egg Noodles

Cook the egg noodles according to the directions on the package, drain and set aside.

Add the chicken breast, water and 3 teaspoons of chicken bouillon to a deep skillet and bring the water to boil.

Lightly sprinkle the chicken breast with garlic powder.

Once the water begins to boil around the chicken breast, turn the chicken over, reduce the heat to medium and cover the skillet with a lid.

Cook the chicken 5-6 minutes, remove the lid and turn the chicken breast again.

Cook the chicken covered another 4-5 minutes and then turn the heat to low, remove the chicken breast from the broth and place the chicken off to the side.

Add the can of diced tomatoes to the chicken broth, stir and heat until hot and slightly beginning to bubble.

Dissolve 1-teaspoon of cornstarch in about 2 tablespoons of water and add the cornstarch mixture to the skillet of diced tomatoes and chicken broth stirring vigorously.

Repeat the cornstarch process 1, 2 or 3 times until the roux or sauce becomes a slightly thick broth, like gruel.

Remove the skillet from the heat once you are satisfied with your roux.

Cut the cooked chicken breast into bite-size pieces and place the pieces back into the skillet with the diced tomato roux.

Blend the chicken pieces into the roux and cover to keep warm.

Run hot water over the egg noodles while they are in the strainer to heat them up just a bit.

Shake off excess water from the egg noodles.

Place a scoop of egg noodles in the center of your dinner plate and spoon the Chicken La Roux over the top of the noodles.

Serve with garlic bread or hot buttered crescent rolls.


6 boneless chicken breasts
1/3 cup flour
Salt and pepper to taste
1/4 cup cooking oil
3 cloves garlic, minced
1 cup dry white wine
1 12-oz. jar marinated artichoke hearts
1 Tbsp. lime or lemon juice
1/3 cup Romano cheese, grated

Combine flour and salt and pepper. Dredge chicken through flour mixture. Heat oil in a skillet and brown chicken on both sides. Add garlic, wine, artichoke hearts and lime or lemon juice. Cover and simmer for 15 - 20 minutes until chicken is fully cooked. Sprinkle with grated cheese and serve. You can serve this dish with hot rice or pasta.


3 lb. boneless beef round or chuck steak
2 tablespoons vegetable oil
1 cup chopped onions
4 garlic cloves, minced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon coriander
1 (29-oz.) can tomato puree
4 Anaheim chilies, veins and seeds removed, chopped
4 jalapeño chilies, veins and seeds removed, chopped
1 teaspoon salt
1/2 teaspoon sugar
2 (16-oz.) cans pinto beans, drained, rinsed
1/2 cup (2 oz.) shredded cheddar cheese

Trim beef of all fat and gristle; cut into 1-inch cubes. In Dutch oven, heat oil over medium-high heat until hot. Add beef cubes in batches; cook 4 minutes or until well-browned, stirring frequently.

Add onions and garlic; cook 1 to 2 minutes. Stir in chili powder, cumin and coriander; cook an additional minute. Add tomato puree, Anaheim chilies, jalapeño chilies, salt and sugar; mix well. Bring to a boil. Reduce heat to medium-low to low; cover and simmer 1 1/2 to 2 hours or until beef is tender, stirring occasionally.

Stir in beans. Cook until thoroughly heated. Serve chili topped with cheese.

(Garden Grove B&B, Union Pier, MI)

1/2 cup butter Serves 8
1 cup milk
5 tablespoons sugar
1/4 teaspoon salt
1 cup all purpose flour
1 1/2 teaspoon vanilla
4 eggs
1 can pitted dark cherries

Bring butter, milk, sugar;, and salt to boil over medium heat. Add flour all at once. Stir until it looks like mashed potatoes. Remove from heat and add vanilla. Add eggs one at a time, beating well after each addition. (Mixture will curdle, but it smoothes as it is blended.) Beat until smooth and pasty.

Butter a 10-inch fluted quiche dish and coat it lightly with granulated sugar. Turn batter into the dish and smooth with the back of a spoon. Press cherries gently into the batter. Bake at 375 for 35 minutes, or until puffed and golden. (Edges will brown more quickly than the center.) Cool on wire rack (clafoutis will sink slightly in the middle). Dust liberally with confectioner's sugar. Cut into wedges. Serve with or without warm syrup.


1/2 stick butter
1 lb. onion, diced
1/2 lb. mushrooms, sliced
1/4 tsp. minced garlic
1 cup dry white wine
1/4 cup flour
3-1/2 cups chicken stock or broth
1 bay leaf
1-1/4 pint heavy whipping cream
pinch of thyme
6 oz. brie, cut into 1 ounce slices
1 oz. sherry
Salt and Pepper to taste
12 toasted baguette slices
4 oz. Brie, cut into 6 thin slices

In a heavy sauce pan, sauté the onions, mushrooms and garlic in the butter, being careful not to brown. Add the wine and reduce until almost dry. Add the flour and create a roux, cooking over low heat for a few minutes. Add the chicken stock and bring to a boil and cook until a proper consistency is achieved. Reduce heat to a simmer and add the cream and thyme. Allow to simmer for a few moments and strain the soup.

Return to the pot and heat. Once simmering again, add the 6 ounces of Brie and whisk until smooth. Add the sherry and adjust seasonings.

Pour the soup into bowls. Top with two croutons and a slice of brie. Place under broiler to melt Brie, being careful not to burn. Serve at once.

Serves 8 The base of the soup can actually be made a few days ahead and frozen until the day needed.

2 cups carrots, sliced
1 large onion, sliced
3 large garlic cloves, minced
4 cups chicken broth
1 teaspoon salt
Pinch cayenne pepper
1/2 cup cooked rice
Additional chicken broth if needed
1/2 cup dry sherry
1 cup whipping cream

Peel and cut carrots, onions and garlic in small pieces. Put carrots, onion, garlic and 1 cup broth in saucepan. Bring to a boil. Simmer uncovered for 15 minutes, cover and simmer 15 more minutes. Place in blender or bowl of food processor, with the salt, pepper and cooked rice. Blend until smooth, adding more broth if the paste is too thick.

At this point it can be saved in the refrigerator until later or even frozen until needed.

Thaw the purée if needed. Blend in remaining broth and add sherry. Return to pan, heat until just boiling. Add cream just before serving. Do not boil. Give it a few turns of freshly coarsely ground peppercorns.

The soup can be kept warm during the appetizer course in a crock pot or in a chaffing dish. Place the empty soup bowls right next to it for ease of serving.


1/2 cup butter or margarine
1 1/2 cup graham cracker crumbs
1 14 oz. can sweetened condensed milk
1 12 oz. pkg. choc. chips
1 cup peanut butter chips

Preheat oven to 350. (Glass dish 325). In l3 x 9 inch baking dish melt butter in oven. Sprinkle crumbs evenly over butter; pour sweetened condensed milk over crumbs. Top with chips. Press down firmly. Bake for 25 to 30 minutes or until lightly browned. cool and cut into bars.


1/2 cup butter
1/3 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1/4 cup milk
3-1/2 cups sifted powdered sugar
1 teaspoon vanilla
30 vanilla caramels, unwrapped
1 tablespoon water
2 cups unsalted peanuts
1/2 cup semisweet chocolate pieces
1/2 cup milk chocolate pieces

Line a 9x9x2-inch or 11x7x11/2-inch baking pan with foil, extending the foil over edges of pan. Butter the foil; set pan aside.

In a large microwave-safe bowl microwave the butter, uncovered, on 100 percent power (high) for 1 to 1-1/2 minutes or until melted. Stir in cocoa powder, brown sugar, and milk. Microwave, uncovered, on high for 1 to 2 minutes or until mixture comes to a boil, stirring once. Stir again; microwave for 30 seconds more. Stir in powdered sugar and vanilla until smooth. Spread in prepared pan.

In a medium microwave-safe bowl combine caramels and water. Microwave,
uncovered, on 50 percent power (medium) for 2-1/2 to 3 minutes or until caramels are melted, stirring once. Stir in peanuts. Microwave, uncovered, on medium for 45 to 60 seconds more or until mixture is softened. Gently and quickly spread peanut mixture over fudge layer in pan.

In a 2-cup microwave-safe glass measure combine semisweet and milk chocolate pieces. Microwave, uncovered, on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring once or twice. Spread over peanut layer. Score into pieces while warm. Cover and chill for 2 to 3 hours or until bottom is firm. Use foil to lift candy out of pan. Cut into pieces. Store tightly covered in the refrigerator for up to 3 weeks. Makes about 2-3/4 pounds (64 pieces).

Stove-Top Directions: In a medium saucepan melt butter over medium heat. Stir in cocoa powder, brown sugar, and milk. Bring to boiling. Remove from heat; stir in powdered sugar and vanilla. Spread in prepared pan. In another saucepan melt caramels with water over low heat; stir in peanuts. Gently and quickly spread over fudge layer in pan. In a small saucepan melt semisweet and milk chocolate pieces over low heat, stirring constantly. Spread over peanut layer. Continue as directed.

From Applebee's

3 Tbsp vegetable oil
6 medium white onions, sliced
8 cups Swanson beef broth
1 cup water
2 1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 tsp. shredded parmesan cheese

Put 3 tablespoons oil in a large soup pot over medium-high heat. Add sliced onions and sauté for 20 minutes or only until the onions begin to soften and start to become translucent.

Add beef broth, water, salt, garlic powder and black pepper to the soup pot and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.

Croutons: Slice off the top half of each of the hamburger bun tops so that the bread is the same thickness as the bottom half of each bun. Save the cut-off tops for another use.

Preheat oven to 350ºF. Place the buns in the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set aside.

When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton.
Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone. Place the bowl into the oven set to high broil. Broil the soup for 3 to 4 minutes or until the cheese is melted and starting to bubble. Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings. Yields 10 servings

From Mimi's Cafe

1 oz butter (2-tablespoons)
2 lb yellow onions, halved and sliced 1/2" wide
2 quarts homemade beef stock or 4 cans (14 oz) Beef Broth and 1 can Beef
Consomme (undiluted)
1/4-cup freshly grated Romano Cheese
Salt and freshly ground black pepper, to taste

Melt the butter in a heavy-bottomed pot and sauté the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste.

To serve French Onion Soup "Au Gratin" pour into ovenproof soup crocks. Top with toasted, sliced French bread and sliced or grated cheese (Gruyere, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts and carefully remove from the oven.

From Dave

6 each white or yellow onions
1/4 pound butter (1 stick)
1/4 cup sugar
1/4 cup sherry
1 quart beef stock
1 quart chicken stock
1 tablespoon black pepper

Cut the tops and bottoms off the onions and slice them in half through the
center from top to bottom. Remove the outside skins and discard them.

Take each onion half and slice it along the natural lines on its surface in
julienne fashion. Repeat until done.

In a large stockpot, melt the butter and add the onions. Sauté them for about
15 minutes, then add the sugar, sherry and the black pepper.

Add the beef and chicken stock and bring to a boil. Boil for 4-5 minutes and
remove from heat. Cool as quickly as possible and store in the refrigerator
covered until use.

When reheating, always bring it up quickly and to at least 140 degrees.

To serve the soup...Ladle it into a soup crock, top the soup with a Crouton,
sprinkle either grated Parmesan or Romano on top of the crouton and cover all
with a slice of Swiss cheese.

Heat under an overhead broiler until the cheese has melted and is slightly
browned. Sprinkle with parsley flakes and serve on a saucer.

From Chef Larry

3 tablespoons whole butter
4 Spanish onions, peeled, julienned
11/2 tablespoons fresh thyme leaves, minced
11/2 cups dry sherry (not cooking sherry)
2 cups chicken broth, unsalted (canned is ok)
2 cups beef consommé, unsalted (canned is ok)
salt to taste
fresh ground black pepper to taste
4 slices bread, sliced, white
4 thick or 8 thin slices gruyere cheese
4 tablespoons grated parmesan

Melt two tablespoons of butter in a 4-quart or larger deep sauté pan over medium heat. Add julienne onions and cook, stirring occasionally, until very soft and sticky. Add thyme, increase heat and cook, stirring until onions begin to brown well. Add sherry, stir in well, can cook down by half. Add beef consommé and chicken broth, bring to simmer and cook 20 minutes. Check seasoning before serving. While soup is cooking, cut the slices of bread into the size and shape of the intended serving container (the container must be ovenproof).

Then, lightly brush both sides of each pieces of bread with the remaining tablespoon of butter. Toast bread in a hot 400° F oven for 8-10 minutes, turning once or until golden brown. To assemble, fill soup containers 3/4 full of soup.
Top with a crouton, one or two slices of cheese and grated cheese.
Place back in oven, increase heat to 450° and cook until cheese melts and begins to brown. (If you have a broiler, use it - it's much quicker). Carefully place soup in serving plates and serve hot from the oven.


4 russet potatoes, peeled and sliced thinly with mandoline or sharp knife
2 sweet potatoes, peeled and sliced thinly with mandoline or sharp knife
1 yam, peeled and sliced thinly with mandoline or sharp knife
4 cloves garlic, chopped fine
4 Tbsp. butter
1/2 cup freshly grated mazithera or parmesan cheese
2 cups gorgonzola cheese
1 cup half-and-half
1 Tbsp chopped fresh rosemary
1/2 Tbsp chopped fresh parsley
1 tsp. paprika
1/2 tsp. dried thyme
Salt and pepper to taste

Peel and slice potatoes into uniform size of 1/4" rounds. Mix together in bowl with half-and-half, chopped garlic, salt, pepper, rosemary, parsley, paprika, thyme and grated mazithera cheese. Lightly melt butter in bottom of large casserole dish, cover edges with butter. Place potato mix in casserole dish top with gorgonzola
cheese. Cover with aluminum foil. Bake in preheated 325 degree oven for 30 minutes. Remove foil and raise oven temperature to 375 degrees. Bake for about 10-15 minutes till lightly browned. Test potatoes with fork to assure they are tender. Serve garnished with fresh parsley and rosemary sprigs. Serves 6.


Cook boneless, skinless chicken breasts, cut into strips (a pound for four), in a little oil in a large skillet until chicken is no longer pink inside. Add 2 cloves minced garlic during the last few minutes of cooking.

Stir in 1 grated carrot, grated rind of 1 lemon, 1 can (14.5 oz.) chicken broth, a spoonful dried parsley, a few spoonfuls sliced black olives and 2 cups Minute White Rice. Bring to boil; cover and let stand 5 min.


1 egg yolk or 1 whole egg, soft boiled (3 minutes) and cooled
Juice of 1 lemon, strained
1/2 tsp. Dijon mustard
Pinch salt
A few grindings white pepper
1 cup olive oil

If you are concerned about salmonella in raw eggs, you can soft boil the egg (3 minutes) and immediately plunge it into icy cold water. Change the ice cold water a few times to cool but not chill the egg; you want it at about room temperature. You can also add the raw white to the mayonnaise for a more pourable sauce
if you are using raw egg.

Put the egg in the blender and whiz it with the lemon juice, mustard, salt and pepper until well blended. Start adding the oil a drop at a time, and as it begins to emulsify well, add it in a thin stream, keeping the blender running the whole while. When it has fully emulsified, taste and adjust salt and pepper. Use to make salad.

(Rice Cooler) Yield: 1 quart

1 cup uncooked rice
4 1/2 cups warm water
3/4 cup sugar
1 tsp. vanilla extract

Place rice in a large bowl. Pour warm water over rice. Set aside and soak six hours or overnight.

Pour into blender jar; process until smooth. Strain mixture through a fine mesh sieve. Return to blender, process again. Strain mixture into pitcher through a clean dampened dish towel or cheese cloth. Rinse blender, return mixture to blender; add sugar and vanilla. Process until combined. Refrigerate until chilled. Serve over cracked ice.

Chocolate: Add 2 ounces grated Mexican chocolate to rice. Continue as directed above.

Strawberry: Prepare as directed above, adding 1 package (10 ounces) frozen strawberries with the sugar and vanilla. Continue as directed.

Cinnamon: Add 2 (4-inch) cinnamon sticks to rice. After soaking remove cinnamon sticks and discard. Continue as directed above.


1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)
3 cups each sliced Napa cabbage and romaine lettuce
1/2 cup each thinly sliced carrot, cucumber and radishes
1 cup hot cooked rice
24 pea pods, blanched

Marinade & Dressing:
3 tablespoons each dry sherry, reduced-sodium soy sauce and rice wine vinegar
2 tablespoons hoisin sauce
1/2 teaspoon grated fresh ginger
2 tablespoons chopped green onion
1 tablespoon each sugar and dark sesame oil

Combine sherry, soy sauce, vinegar, hoisin sauce and ginger in small bowl. Place beef steak and 1/3 cup marinade in food-safe plastic bag, turn to coat.

Close bag securely and marinate in refrigerator 2 hours, turning once. For dressing, add 1/4 cup water, green onion, sugar and sesame oil to remaining marinade, mix well.

Remove steak, discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once. Let stand 5 minutes. Carve steak.

Combine cabbage, lettuce, carrot and radishes; divide among 4 plates. Arrange cucumber, rice, pea pods and beef on salads. Serve with dressing. Serves 4

Serves 4.

2 tbsp butter
4 tbsp flour
2 c milk
1/2 tsp chicken bouillon
1/2 c shredded sharp cheddar cheese
4 slices bread, toasted
6 oz cooked turkey breast meat, thinly sliced
6 oz cooked ham, thinly sliced
1 tomato, sliced
4 slices bacon, cooked until crisp
2 tsp Parmesan cheese

Preheat oven to 300 degrees. Melt butter in skillet. Stir in flour. Gradually add milk and bouillon; cook until thickened. Add cheese. Stir until cheese is melted; remove from heat. Put toast in flat baking dish. Put turkey and ham on toast. Spoon cheese sauce over meat. Bake 10 minutes. Top with bacon and tomato slices; bake 5 minutes more. Sprinkle with Parmesan and paprika before serving.


Nonstick cooking spray
8 chicken drumsticks
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced, or 1 teaspoon bottled minced garlic
2 teaspoons cooking oil
3/4 cup bottled barbecue sauce
1/4 cup catsup
1/4 cup orange juice or water
2 tablespoons brown sugar
2 tablespoons light molasses or maple-flavored syrup
Several dashes bottled hot pepper sauce (optional)

Lightly coat a 15x10x1-inch baking pan with cooking spray. Skin chicken. Arrange chicken in prepared baking pan. Sprinkle with salt and pepper. Bake
in a 375 degree F oven for 25 minutes.

Meanwhile, for sauce, in a medium saucepan cook garlic in hot oil over medium heat for 30 seconds. Stir in barbecue sauce, catsup, juice, brown sugar, molasses, and, if desired, hot pepper sauce; heat through.

Carefully brush chicken with sauce. Turn chicken and brush with additional sauce. Bake for 20 to 25 minutes more or until chicken is no longer pink (180 degree F). Reheat any remaining sauce; drizzle some of the sauce over chicken; pass remaining sauce. Makes 8 servings.


"'Kosher salt' doesn't mean that the salt is kosher, or more kosher, than other salt. In my opinion, you just can't have unkosher salt, because it's a mineral, and it doesn't contain either milchikker (dairy) or fleischikker (meat) in it. It should be called 'KOSHERIZING SALT,' because it's used to kosherize the meat. Traditional kosher meat will be rubbed with this salt for 3 hours, and then soaked in water for 1 hour. The objective of this process is to get rid of all, or as much blood as possible, because the Bible refers to it as "the blood is the soul". "

(Spike note:) The above information was given to me by my cyber-friend and kosher advisor, Amira.)

(POTATO PANCAKES) (from The Flavor of Jerusalem) A favorite eaten at Hanukkah.

3 large potatoes
3 tbsp. milk
1 egg
1/2 tsp. baking powder
salt and pepper to taste
cooking oil

If the skins of the potatoes are thin and unblemished, do not peel the potatoes but scrub them well. Otherwise, peel them; then grate 1 potato on the large holes of a grater and the other two on the medium holes. Beat in the milk, egg and baking powder. Season with salt and pepper; blend well, If there is a large amount of liquid in the mixture, drain off some of it. Heat a scant 1/2 inch of oil in a large skillet until it is very hot but not smoking. Drop the batter by large spoonfuls, flatten then slightly. Turn them once. When they are golden brown on the bottom side, cook them several minutes longer and drain them on paper towels. (The latkes will have crisp edges.) Serve hot with sour cream or applesauce. Makes 3-4 servings.

(from the New York Times)

2 lbs. Idaho potatoes
2 lbs. Yukon potatoes
5 eggs, beaten
1 cup flour
vegetable oil for frying
sour cream
apple sauce

Peel potatoes, and keep in cold water until you are ready to grate them.

Grate the potatoes coarsely by hand (or with a Cuisinart using first the shredding blade then the blending blade). The mixture should be slighly lumpy and not too blended. Add the beaten eggs. Mix in up to 1 cup of flour. Add a little salt. The batter should be fairly liquid and not too thick.

Heat about a half-inch of vegetable oil in a frying pan. When the oil is very hot, use a soup spoon as a measure to put in small amounts of batter in the oil. Frying the pancakes on one side, then the other, until they have turned brown on both sides and are crispy around the edges.

Drain the pancakes on paper towels that have been placed on a platter atop a saucepan of simmering hot water or keep warm in the oven.

Makes about 80 3-inch latkes.


1 pound beef flank steak, boneless top sirloin or top round steak, cut 3/4 inch thick
1/2 ounce dried shiitake mushrooms (optional)
3 cups packaged coleslaw mix
2/3 cup sliced green onions
1 tablespoon cornstarch dissolved in 1/4 cup water
8 medium flour tortillas, warmed
1/3 cup hoisin sauce

2 tablespoons each reduced-sodium soy sauce and water
1 tablespoon dark sesame oil
2 teaspoons sugar
2 cloves garlic, minced

Soak mushrooms in 1 cup hot water 20 minutes or until softened. Drain well, remove and discard stems. Cut caps into thin strips.

Cut beef steak lengthwise in half, then crosswise into thin strips. Stack 3 or 4 strips at a time, cut lengthwise in half. Combine marinade ingredients in large bowl.

Add beef, toss. Refrigerate 20 minutes.

Drain beef, discarding marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.)

Remove. Repeat with remaining meat. Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet.

Cook and stir until sauce is thickened and bubbly.

Spread hoisin sauce on tortillas, spoon beef mixture down center. Fold bottom edge over filling, fold right and left sides to center, overlapping. Serves 4


1 lb. oreo cookies
1 cup melted margarine
8 oz. soft cream cheese
2 - 8 oz. containers of whipped topping
1 cup powdered sugar
1 large pkg. instant choc. pudding

Crush cookies and set aside 1/2 cup. Mix crumbs with butter and press into a 9 x 13 pan. Refrigerate 1 hour. Mix cream cheese, sugar, 1 carton whipped topping. Spread over cookie crust. Refrigerate 1 hour. Prepare pudding mix by directions on package. Spread over cheese mixture. Refrigerate l hour. Top with whipped
topping, sprinkle with rest of cookie crumbs. Garnish with maraschino cherries.


1/2 cup fresh rosemary leaves, plus two fresh rosemary sprigs
6 tablespoons extra virgin olive oil
10 cloves garlic
16 fresh sage leaves
2 teaspoons salt
3 1/2 pounds boneless loin of pork roast (see note below)
1 bay leaf
Freshly ground black pepper

Put 1/2 cup rosemary leaves, 3 tablespoons of oil, five garlic cloves, eight sage leaves and 1 teaspoon of salt in a food processor bowl. Process until you have a fairly smooth paste.

Lay the loin on the work surface fat side down. Cut along the top side of the "tail" and into the eye of the roast. Continue your cut in a sawing motion, "unrolling" the loin into a rectangle of more or less even thickness. Spread the herb paste evenly over the entire top surface of the pork. Starting with the side of the pork opposite the tail, roll the roast into a compact roll with a spiral of the herb filling running through it. Tie the roast securely at 1-inch intervals with kitchen twine. Season the outside of the roast generously with salt and pepper.

Set the loin in a heavy flameproof casserole into which it fits snugly. (A round 5-quart casserole is ideal). Add the rosemary sprigs, remaining sage leaves, remaining garlic cloves and the bay leaf. Pour in just enough water to cover the meat. Season the water lightly with salt and pepper. Bring to a boil over high heat, lower the heat so the water is simmering, and cook, occasionally turning the pork in the liquid, until almost all of the water has evaporated and the meat begins to stick to the casserole, about 2 hours. Skim the foam that rises to the surface regularly as the pork simmers.

Pour or spoon off the fat remaining in the braising pan, and pour in the remaining 3 tablespoons of olive oil. Adjust the heat to very low. Cook, turning often, until the pork has a caramelized, golden brown crust, 15 to 30 minutes.

To serve hot, as a main course, let the porchetta rest 20 minutes, then slice 1/4 inch thick. Porchetta can also be served warm or at room temperature.

Note: When preparing a boneless loin of pork, ask your butcher to leave the tail intact when boning the pork; it plays an important role in stuffing the roast and keeping it moist as it cooks.


6 potatoes
1 onion
4 eggs
3 tbsp. matza meal
salt & pepper to taste
1/2 tsp. baking powder

Grate by hand potatoes and onion. Add eggs and then dry ingredients. Fry in hot oil. Replace 2 of the potatoes with zucchini for lighter pancakes.


1 lb. red-skinned or other boiling potatoes
4 shallots, chopped
2 stalks celery, diced fine
4-5 fronds fresh dill, chopped
Small handful fresh flat-leaf parsley, chopped
Homemade mayonnaise (see recipe above)

1/4 cup capers

Boil the potatoes in their skins. When tender all the way through, plunge them into icy cold water, then dice them and sprinkle with salt. Add the shallots, celery, dill and parsley and combine. Add mayonnaise and combine well.

Mound onto a platter and sprinkle with capers.

You may serve the salad warm or chill and serve later or the next day. Serves 4-6.


The National Biscuit Company created Ritz Crackers in 1933 and shortly afterward introduced a recipe that has remain an adored oddity for nearly 70 years: Mock Apple Pie. Its popularity soared during World War II when fresh apples were a luxury few could afford.

Pastry for 2-crust (9-inch) pie
36 Ritz Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon

Roll out half the pastry and line a 9-inch pie plate. Place cracker crumbs in prepared crust; set aside. Heat water, sugar and cream of tartar to a boil in saucepan over high heat; simmer for 15 minutes. Add lemon juice and peel; cool. Pour syrup over cracker crumbs. Dot with margarine or butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. Bake at 425*F for 30 to 35 minutes or until crust is crisp and golden. Cool completely. Makes 10 servings.


5 pounds Beef Pot Roast
1 package Ranch-style Dressing Mix
1 package Gravy, Dry Mix, Brown
1 package Italian Seasoning -- Salad Dressing Mix

Place roast in crock-pot. Sprinkle the 3 packages of mixes over beef. Cook on high for 4-5 hours or on low for 8 to 10 hours.

Yield: 4 Servings

4 green onions
3 tbsp. vegetable oil
2 cups fresh snow peas; ends & strings removed
1 slice (1-inch thick) fresh ginger; peeled; very finely mince
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
2 tsp. light soy sauce
1 tsp. ground pure New Mexico hot red chili or to taste

Sliver onions Japanese-style: trim roots and any wilted tops from onions, then cut each in 2-inch lengths.

Cut onion pieces lengthwise in thin slivers. Cut each piece of bell peppers in slivers lengthwise. Set aside.

Heat oil in a wok or large, shallow skillet, add snow peas, green onions, ginger & bell peppers.

Stir-fry a few minutes, sprinkle with soy sauce & continue to cook until hot & just barely tender-crisp. Sprinkle with ground chili, stir to mix, and serve hot.


4 large potatoes or 2 cups raw, grated potatoes
1/2 cup sour cream or 1/2 cup hot milk
1/2 tsp. salt
2 eggs, separated

Grate the potatoes, place in a colander, set over a bowl and drain. When the starch has settled in the bottom of the bowl, discard top liquid. Place drained potatoes in a mixing bowl, add starch, cream or hot milk, and salt. Beat yolks well; add to potato mixture; fold in the stiffly beaten whites. Drop by spoonfuls on a hot, well-greased skillet. Brown slowly on both sides. Serve with apple sauce.
Makes 4 servings.


1 1- to 1.5-ounce envelope fajita seasoning mix
1/2 cup water
2 tablespoons cooking oil
12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
Nonstick spray coating
1 medium yellow or green sweet pepper, cut into squares
1 small zucchini, bias-sliced
1/2 small onion, cut into thin wedges
2/3 cup salsa
1 teaspoon chili powder
1/2 cup frozen whole kernel corn
1/2 cup cooked or canned black beans, rinsed and drained
8 8-inch flour tortillas (optional)
1/2 cup shredded reduced-fat Colby-Monterey Jack cheese (optional)

For marinade, in a medium mixing bowl combine fajita mix, water, and oil. Rinse chicken; add to marinade. Stir to coat. Let stand at room temperature for 15 minutes.

Spray a wok or large skillet with nonstick coating. Preheat over medium heat. Add sweet pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or until crisp-tender. Remove from wok.

Drain chicken; discard marinade. Add chicken to wok. (If necessary, add 1 tablespoon cooking oil during cooking.) Stir-fry for 4 to 5 minutes or until no pink remains. Return vegetables to wok. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to wok. Cook and stir for 1 to 2 minutes more or until heated through. Serve with warm tortillas and cheese, if desired. (To heat tortillas, wrap in microwave-safe paper towels; micro-cook on high power for 30 seconds). Makes 4 servings.


2 tbsp. butter
1/4 onions, diced
1 jalapeno, deseeded
2 cups of corn
1 pint chopped tomatoes, drained

1-1/2 quarts chicken stock
1 cups corn
1/2 cups green chilies
1 cup heavy cream

Sauté the onion and jalapeno in the butter until the onion is soft, but not browned. Add the corn and tomatoes to the skillet for about 5 minutes. Remove from the stove and puree in a blender.

Pout the pureed product into a pot and add next three ingredients and bring to a boil. Reduce heat and add the Heavy Cream and simmer for a few minutes. Serve

August, 1995 issue of Home Cooking

1 20-ounce can apple pie filling
4 Large eggs
1 tablespoon apple pie spice
1/4 teaspoon ground cloves
1 18-ounce package yellow cake mix
1 cup raisins
1 cup walnuts
Frosting (recipe follows)

Preheat oven to 325 degrees. In blender, combine pie filling, eggs, apple
pie spice and cloves until smooth. Place in large bowl; add cake mix.
Beat 4-5 minutes. Stir in raisins and nuts. Pour into greased 9 x 13 inch
pan and bake for 55 minutes or until cake tests done. Cool 30 minutes on
rack. Frost cake. Serves 12-16.


1 8-ounce package cream cheese, softened
1/4 pound butter (1/2 cup)
1/3 cup dark corn syrup
1/4 teaspoon ground cloves
1 tablespoon grated dry orange peel (less, if fresh)
3-1/2 cups confectioners' sugar

Combine all ingredients. Beat until creamy and of a spreading consistency.

Makes 1 -9x13 inch cake

4 cups water
2 cups raisins
1 cup shortening
4 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
2 eggs
1 cup chopped walnuts

Preheat oven to 350 degrees F. Lightly grease one 13x9 inch cake pan.

Cook raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat and let mixture cool.
Combine flour, sugar, salt, baking soda, ground cloves, ground nutmeg, ground cinnamon, ground allspice, and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the chopped nuts (if desired). Pour batter into prepared pan. Bake at 350 degrees F for 35 minutes.


3 cups seedless raisins (15 oz.)
3 cups water
2-1/2 - 2-3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 tbsp. cinnamon
1 tsp. nutmeg
1/2 cups oleo or butter, soft
2 eggs
1 1/2 c. white sugar

Cover raisins and cook 20 minutes. Simmer after they start to boil. Drain. Keep 1 cup liquid. Cool raisins and liquid well, Add raisins to cream mixture after eggs. Add dry ingredients plus liquid. Bake in 9"x13" loaf pan at 350 for 60 to 70 minutes.

Nutmeg Icing

2 cups powdered sugar
2 tbsp. oleo, melted
1 tsp. vanilla
Dash nutmeg
2 tbsp. light cream

Put on cooled cake.


1/2 lb. minced pork
3 teaspoons cornflour (cornstarch)
1 teaspoon dark soy sauce
8 oz. baby shrimp
1 teaspoon Shao Hsing wine or white wine
2 tablespoons vegetable or corn oil
1/2 cup shredded bamboo shoots (can use canned)
8 oz. shredded carrots
1/2 cup chicken broth
1/2 lb. fresh bean sprouts
2 cups finely shredded chopped Chinese celery cabbage or Napa cabbage
20 square spring roll skins
1 beaten egg for sealing
1 quart vegetable, corn, or peanut oil for deep frying

Combine the pork with 1 teaspoon of the cornflour (cornstarch) and the soy sauce. Set aside.

Combine the baby shrimp with the wine. Set aside.

Heat the 2 tablespoons of oil in a wok or skillet and cook the pork mixture, stirring until the pork loses its raw color.

Add the bamboo shoots and shredded carrots and salt to taste. Add 1/4 cup of the chicken broth, stirring and cooking quickly.

Blend remaining 2 teaspoons of cornflour (cornstarch) with the leftover 1/4 cup of chicken broth and stir into the cooked filling. Add the baby shrimp, bean sprouts, and Chinese celery cabbage and cook, stirring briefly, for approximately 1
minute. Immediately remove the filling from the heat. Turn into a colander to let the filling cool and drain.

Stack the spring roll skins on a clean work area and cover with a damp cloth.

Lay one skin on a flat surface, one corner facing down, and spoon 2 tablespoons of filling about 5cm/2 inches from the bottom corner. Shape the filling horizontally into a long sausage shape.

Fold the bottom corner over the filling and roll upwards one turn so the filling is completely encased. Moisten the left and right corners of the triangle with beaten egg, fold in the corners, and press down firmly to seal, creating an envelope.

Moisten the top corner of the skin with beaten egg and give one more turn, sealing the cylinder. Set aside and repeat with the remainder of the filling and skins.

Heat the oil for deep-frying in a wok or deep fryer until almost smoking. Add 5 spring rolls at a time, turn and fry until crisp and golden brown, approximately 2 minutes.

Remove the spring rolls with a slotted spoon and drain on several paper towels. Repeat with remaining spring rolls and serve immediately. Makes 20 spring rolls.

Star fruits, also known as carambolas, have become more widely available in the US in recent years. This fruit, which may be yellow or white, is recognizable because of its unique shape with five deep longitudinal ribs that form a star shape when sliced. The fruit has inconspicuous seeds and can be eaten as is, with no
seeding or peeling required.

2 ripe avocados
4 star fruits (carambolas), thinly sliced
Salt and freshly ground pepper to taste
The juice of 1 orange

Cut the avocados in half lengthwise and remove the pit. Cut into thin strips and peel the skin off. Arrange the avocado slices on individual salad plates and arrange the star fruit slices on top. Season with salt and pepper and drizzle with the orange juice. Serves 4 to 6.


2 cups of all purpose flour
2 teaspoons baking powder
1/2 tsp. salt, optional
1/2 c. butter, softened
1 cup sugar
4 eggs
1 carton (6 oz) non-fat strawberry yogurt
1/4 tsp. almond extract

In a medium bowl, stir together, baking powder and salt. Set aside. In a large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs, yogurt, and extract until well blended. Reduce mixer speed to low. Add reserved flour mixture, 1/2 c. at a time, beating until just blended.

Spread evenly in a greased and floured 9 x 5 loaf pan. Bake in preheated 325 oven until toothpick comes out clean, approx. 70 minutes. Cool on wire rack for 10 minutes. Remove from pan and cool completely.


1 1/2 to 2 pound pork tenderloin

1/4 cup brown sugar
1/4 cup cider vinegar
1 tsp. honey
1 tsp. chili powder
1 tsp. ground cumin
4 cloves garlic, minced
2 Tbsp. dry sherry (optional)
1/4 cup soy sauce

Combine marinade and pour over pork. Marinate overnight in the refrigerator. Remove from the marinade and grill over medium-hot coals until done (about 20 - 25 minutes depending on size of tenderloin).


1 medium Sweet Potato -- (about 5 ounces)
3/4 cup Unsalted Butter -- softened
3 ounces Unsweetened Chocolate -- cut into pieces
1 cup Pecans -- finely chopped
2 cups Flour -- sifted
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 1/4 cups Sugar
1/2 cup Brown Sugar
1 tablespoon Orange Zest
4 Eggs
1 tablespoon Orange Juice
2/3 cup Buttermilk

Chocolate frosting:
6 tablespoons Unsalted Butter -- melted
1/3 cup Milk
1 teaspoon Vanilla Extract -- (pure)
3 tablespoons Unsweetened Cocoa Powder
2 2/3 cups Powdered Sugar

16 Pecan Halves

Preheat the oven to 400 degrees F. Generously butter a 9 x 13-inch baking pan; set aside. Wrap the sweet potato in foil and bake on the center rack of the oven until tender, 45 minutes to 1 hour. When cool enough to handle, peel the sweet potato and mash the flesh with 2 tablespoons of the butter; you should have about 3/4 cup. Set aside. Melt the chocolate over hot water; set aside. Adjust the oven heat to 350 degrees F. In a small bowl, toss the pecans with 1/4 cup of the flour; set aside. Re-sift the remaining flour onto a sheet of wax paper with the baking soda and salt; set aside. In an electric mixer, cream the remaining butter with the sugar, brown sugar, and orange rind at medium speed until light and fluffy. Beat in the eggs, one at a time. Lower the mixer speed slightly; beat in the melted chocolate and sweet potato mixture. Add the sifted flour mixture alternately with the buttermilk, beginning and ending with the dry ingredients; do not over-mix.

Add the pecan mixture, mixing just until incorporated. Spread the batter in the prepared cake pan, smoothing the surface evenly. Bake just until the cake pulls away from the sides of the pan and springs back lightly when touched, 40 to 45 minutes. Transfer to a wire rack and cool for about 20 minutes.

Chocolate Frosting (optional): Stir together the melted butter and milk until blended. Stir in the vanilla; set aside. In a mixing bowl, stir together the cocoa powder and powdered sugar. Pour in the butter mixture, stirring until smooth. Add more milk, if needed, to bring the frosting to a spreadable consistency. Spread the
frosting evenly over the cake with a spatula. Garnish with pecan halves. (If you don't want to frost the cake, just dust with powdered sugar.) Cut in 16 rectangles and serve from the pan.


1/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 beaten egg white
1/4 cup skim milk
2 tablespoons cooking oil
3/4 cup water
1 cup chopped onion
1 clove garlic, minced
1 15-ounce can garbanzo beans, drained
1 15-ounce can red kidney beans, drained
2 8-ounce cans low-sodium tomato sauce
1 4 1/2-ounce can diced green chilies, drained
2 teaspoons chili powder
1 tablespoon cold water
1-1/2 teaspoons cornstarch

In a medium mixing bowl stir together flour, cornmeal, baking powder, and salt; set aside. In a small bowl combine egg white, milk, and oil; set aside.

In a 10-inch skillet combine the water, onion, and garlic. Bring to boiling; reduce heat. Cover and simmer 5 minutes or until tender. Stir in garbanzo beans, kidney beans, tomato sauce, green chilies, chili powder, and salt.

In a small bowl stir together cornstarch and 1 tablespoon water. Stir into bean mixture. Cook and stir until slightly thickened and bubbly. Reduce heat.

For dumplings, add milk mixture to cornmeal mixture; stir just until combined. Drop dumpling mixture from a tablespoon to make 5 mounds atop the hot bean mixture.

Cover and simmer for 10 to 12 minutes or until a toothpick inserted into the center of a dumpling comes out clean. Makes 5 servings.


Nonstick cooking spray
1 cup canned pinto beans, rinsed and drained
1 cup salsa
4 6-inch corn tortillas
1/2 cup frozen whole kernel corn
1/2 cup shredded reduced-fat Monterey Jack or cheddar cheese (2 ounces)
1/2 cup shredded lettuce

Lightly coat a 9-inch pie plate with cooking spray; set aside. Place beans in a small bowl; slightly mash the beans. In a small saucepan or skillet cook and stir beans over medium heat for 2 to 3 minutes. Set aside.

Spoon 1/4 cup of the salsa into bottom of prepared pie plate. Top with 1 of the tortillas. Layer half of the mashed beans, 1 tortilla, corn, 1/4 cup of the cheese, 1/4 cup salsa, 1 tortilla, remaining bean mixture, remaining tortilla, and remaining 1/2 cup salsa.

Cover with foil; bake 12 minutes. (Or, cover with microwave-safe plastic wrap; microwave at 100-percent power (high) for 4 minutes, rotating once.) Remove foil. Sprinkle with remaining 1/4 cup cheese.

Bake, uncovered, 3 minutes more. (Or, microwave on high for 30 seconds more.) Top with shredded lettuce. Makes 4 servings.


3 eggs, lightly beaten
2 tablespoons vegetable oil
2 medium size onions, chopped
1 sweet red pepper, thinly sliced
1/3 cup low sodium soy sauce
2 tablespoons bottled oyster sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
4 cups cooked rice (1 1/3 cups raw)
1 tablespoon dark Asian sesame oil
4 scallions, trimmed and sliced
1 cup frozen peas, thawed
1 can (5 oz) sliced water chestnuts, drained
4 cups cooked skinless turkey breast, diced

Heat large nonstick skillet over medium high heat. Coat with cooking spray. Add beaten eggs, cook without stirring for 2 minutes, until flat omelet forms. Remove to large plate. Cut into 1/2 inch wide strips. Wipe out skillet. In same skillet, heat vegetable oil over high heat. Add onions and red pepper, cook 8 minutes. Add soy, oyster sauce, garlic powder, ginger, pepper flakes, rice, stir fry 3 minutes. Stir in sesame oil, scallions, peas, water chestnuts, turkey, egg strips, heat through over medium heat, stirring 2 minutes. Makes 6 servings.


1 package frozen puff pastry sheets, thawed
2 - 3 cups cooked turkey, cubed
2 ribs celery, diced
1 small white onion, diced
1 carrot, diced
1 clove garlic, minced
1/4 cup flour
1 and 1/2 cups chicken broth
1/3 cup dry white wine, optional
1/2 cup Half-n-Half or light cream
1/3 cup fresh parsley, chopped
1 tsp. dried thyme
1 tsp. dried oregano
2 Tbsp. butter or oil
Salt and pepper to taste
1 egg

Melt butter in a saucepan and sauté garlic, celery, onion and carrot until tender. Add flour and stir. Add chicken broth, wine, parsley, thyme and oregano and cook for 2-3 minutes. Add Half-n-Half and turkey and stir until mixture is creamy. Add desired amount of salt and pepper and pour mixture into a baking dish. Cover with pastry sheets. Beat egg and brush over pastry sheets. Bake at 400 degrees for 30 minutes. If you want to save some time you may substitute a package of frozen mixed vegetables instead of the carrots, onion, and celery.


2 cups turkey cut into small pieces
2 hard-cooked eggs, peeled and chopped
3 tablespoons mayonnaise or sour cream
3 tablespoons milk
1 tablespoon finely chopped green onion
1-tablespoon finely chopped fresh parsley
Salt and pepper
3 tablespoons chopped, seeded, oil-cured ripe olives (optional)
12 slices firm white sandwich bread
6 leaves Boston lettuce

In medium bowl, with fork, combine turkey, eggs, 3 tablespoons Mayonnaise, the milk, olives, green onion, and parsley. Add salt and Pepper to taste. Divide turkey salad onto 6 slices bread; spread to Edges; top each with a lettuce leaf. Spread remaining mayonnaise on The remaining 6 slices bread and place bread on top of sandwiches. Cut Sandwiches in half and serve. Makes 6 servings


1 tablespoon olive oil
2 pounds lean lamb or beef, cubed
1 large eggplant, unpeeled and cubed
1 clove garlic, minced
1 large green pepper, diced
1 16 ounce jar or can of Italian tomato sauce
1 cup water
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
2 tablespoons parsley flakes

Brown meat in olive oil. Put all ingredients in slow cooker or heavy pot and cook all day on low. If you don't like the skin on the eggplant, it is okay to peel it. I have found that if I salt the eggplant down a bit and then steam it in the microwave for
about 5 minutes, I can rinse it off and use it in the recipe without the skin being tough or the eggplant being bitter.


1/2 cup butter, softened
1/2 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 and 1/2 cups all-purpose flour
1 tsp. baking soda
Pinch of salt
1 tsp. vanilla
1 12-oz. package white chocolate morsels

Cream together butter, shortening and sugars, add egg and mix well. Slowly add flour, baking soda and salt and continue mixing. Stir in vanilla and chocolate morsels. Drop rounded teaspoonfuls onto a lightly greased baking sheet and bake at 350 degrees for 12 - 14 minutes.


4 large tomatoes
3 cups Spicy V-8 Juice
2 cups peeled, chopped, seeded Cucumber
1-2/3 cups green bell pepper, chopped
1 cup onion, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
2 tbsp. fresh lime juice
2 tbsp. Worcestershire Sauce
Fresh chopped parsley

Bring a pot of water to a boil and add the tomatoes for about 20 seconds. Remove the tomatoes and allow to cool so you can handle them. Peel and seed them.

Chop them and put them in a large bowl. Add the remaining ingredients, except the parsley.

In small batches using a blender, blend to a coarse puree. When it is all blended, season with salt and pepper to your liking and chill for at least 4 hours. Garnish with parsley when serving.

This soup can be made a day ahead of service. Serves 8.








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