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

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Recipes from Spike & Jamie

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Contents Disk 440

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).


ALMOND APPLE CRISP
ALMOND HORCHATA
APRICOT CHICKEN
APRICOT GLAZED PORK OVER FETTUCCINI
BAKED BLUEBERRY BRUNCH
BAKED FRENCH TOAST
BANANA-BLUEBERRY CREAM PIE
BEEF BORSCHT
BEEF TENDERLOIN STEAKS
BEET BORSCHT
BRAISED CHICKEN WITH GARLIC AND WHITE WINE
BROCCOLI AND CHEESE CASSEROLE
BUTTERSCOTCH-OATMEAL CRINKLES
CANDIED WALNUTS
CARAMEL CREAM BROWNIES
CHERRY COUNTRY SCONES
CHICKEN AND BROCCOLI BAKE
CHICKEN CASSEROLE
CHICKEN FROM THE OVEN
CHICKEN TORTILLA SOUP
CHINESE TACOS
CLONE FOR MRS. DASH SALT-FREE
COQ AU VIN
CRANBERRY AND APRICOT CHUTNEY
CRANBERRY AND GREEN APPLE CHUTNEY
CREAM OF DAIKON SOUP
CREAMED STRIPS OF SIRLOIN
CRISPY ONION CHICKEN
DATE BREAD
FABULOUS WHIPPED FROSTING
FRENCH-STYLE BEEF ROAST
GEDEMPTE FLEYSCH
GOOD FOR YOU STEW
GREEN BEANS WITH BACON
HONEY LAMB STEW
JIAOZI - STEAMED DUMPLINGS
JIN DUI ~ CHINESE SESAME PASTRIES
LEEKS A LA FLAMANDE
LEMON CREAM CHEESE POUND CAKE
MARGARITA BEEF WITH ORANGE SALSA
MARINATED PORK STEAK
MEXI BEEF CHILI MAC
MEXICAN STUFFED PEPPERS
MOIST CHOCOLATE CAKE
NIAN GAO
ORANGE SALSA
PEACH BOMBE
PECAN PIE CAKE
PLUM CHUTNEY
POLLO LIMONE
PORK CHOPS and RICE CASSEROLE
POT ROAST OF BEEF
SAUSAGE AND CHEESE PUFF
SOUTHERN FRIED CHICKEN
SPAGHETTI SQUASH WITH BASIL AND RED PEPPERS
SPINACH ARTICHOKE DIP
SUNDAY MORNING
SWEET POTATO BISCUITS
TANGERINE CUSTARD
THAI-STYLE CHICKEN AND RICE SOUP
TIRAMISU
VIENNESE PALATSCHINKEN
WALDORF SALAD WITH CHOPPED TRUFFLES
WALNUT FUDGE
WHITE CHOCOLATE BRIOCHE BREAD PUDDING
WHITEFISH AND SHRIMP CAKES


ALMOND APPLE CRISP

1 tablespoon water
1 teaspoon almond extract
6 cups sliced unpeeled tart eating apples (about 4 medium)
1/2 cup coarsely crushed zwieback crumbs
2 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons chopped almonds
1/2 teaspoon ground cinnamon
3 tablespoons reduced-fat margarine
Yogurt Topping -- (recipe follows)

Topping:
1/2 cup plain nonfat yogurt
1/8 teaspoon almond extract
1 teaspoon sugar

Heat oven to 375F. Mix water and almond extract; toss with apples in 1 1/2-quart casserole sprayed with nonstick cooking spray. Mix remaining ingredients except Yogurt Topping until crumbly; sprinkle over apples. Bake until top is golden brown and apples are tender, about 30 minutes. Serve warm with Yogurt Topping. Yield: 6 servings.

Topping: Mix all ingredients.

ALMOND HORCHATA
HORCHATA DE ALMENDRAS

Real horchata from Valencia is made with Chufa (tiger nut). A suitable substitute for the chufas are almonds, which give the horchata the same texture and similar taste. Horchata is not a dairy product and contains little fat, so it is often referred to as "the drink of the gods" for its rich but low-fat flavor.

1 pound almonds
1 pound sugar
1 lemon
1 cinnamon stick
1 pinch of salt
2 1/2 quarts water (warm)

The first step is to remove the skins from the almonds. The best way to do this is to simply buy them already skinless. If none are available, you will have to boil the skins off. Put the almonds in a pot of boiling water and let sit until the skins
become very soft. With time, the skins will dissolve or slide off easily when stirred. Boiling the almonds is a pain. It is much easier to just buy them without skins.

Crush or otherwise pulverize the almonds into a coarse powder. If you boiled your almonds to get the skins off, then smash them (or put them in a strong blender while adding some water) into a mush.

In a large bowl/container, add the 2.5 liters of water with a pinch of salt. Slice and add the lemon. Now mix in the almond powder (or mush). Cover the container and let it sit at room temperature for 2 hours. When the two hours are up, add the sugar and cinnamon stick. Stir until sugar is completely
dissolved. Strain the liquid with a fine cloth. This removes all of the larger particles of almond. Strain until texture is smooth (twice should do it).

Keep the drink in your fridge and it will stay good for at least five days.

APRICOT CHICKEN

6 chicken breast halves without skin
1 tablespoon vegetable oil
1 clove garlic -- minced
16 ounces sweet & sour cooking sauce
1/3 cup apricot preserves
1 tablespoon dijon mustard
1/2 cup dried apricots -- chopped
1/4 teaspoon crushed red pepper
6 cups rice, cooked -- hot

In a large skillet, thoroughly brown chicken on all sides in vegetable oil. Add garlic; sauté lightly. Drain off any fat. In a medium bowl, combine sauce with apricot preserves, Dijon mustard, dried apricots and crushed red pepper. Evenly pour over chicken in skillet. Simmer, covered, 45 minutes over low heat, or until chicken is thoroughly cooked. Serve over hot, cooked rice.

APRICOT GLAZED PORK OVER FETTUCCINI

1 can (11.5-oz.) Apricot Nectar
3/4 cup chicken broth
2 tablespoons soy sauce
1/2 teaspoon lemon juice
1/2 teaspoon sesame oil
2 tablespoons cornstarch
1/8 teaspoon ground cinnamon
1 pound pork tenderloin, cut into 3/4-inch cubes
1/4 cup all-purpose flour
1 tablespoon vegetable oil

1 package (9-oz.) Fettuccine, cooked according to package directions



Combine nectar, broth, soy sauce, lemon juice, sesame oil, cornstarch and cinnamon in small bowl; mix until smooth.

Dust pork with flour. Cook in vegetable oil in medium skillet until browned on all sides. Remove from skillet. Add nectar mixture to skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat to low; add pork and cook, covered, for 10 minutes or until pork is thoroughly cooked and sauce is thickened. Serve over hot fettuccine. Serves 4

BAKED BLUEBERRY BRUNCH
(Inn at Black Star Farms, Suttons Bay, MI)

24 Slices of bread, cubed (may use French, brioche, or any type white bread).
1 lb. Cream cheese - cut into cubes
2 cups Blueberries
1/4 cup Orange zest
24 Large eggs
1 qt. Milk
1 cup Maple syrup

Sauce:
3 cups Sugar
2/3 cup Cornstarch
3 cups Water
3 cups Blueberries
1 Tbsp Lemon juice
3 Tbsp Butter

Place 1/2 the bread cubes on the bottom of a spray-coated 12x20x2" pan. Scatter cream cheese, 2 cups of blueberries, and orange zest over bread. Place remaining bread cubes over blueberries.

Mix together eggs, milk, and maple syrup. Pour evenly over entire pan. Cover and refrigerate 4 hours or overnight.

Preheat oven to 350°. Bake covered for 40 minutes. Uncover, bake an additional 30 - 40 minutes, or until puffed, browned, firm and thoroughly cooked. Cut into 24 squares and keep warm.

For sauce: in a large pot, thoroughly blend sugar and cornstarch. Stir in water. Cook over medium-high heat, stirring occasionally, until mixture boils, thickens, and turns clear - about 7-8 minutes.

Stir in blueberries and simmer until berries burst. Remove from heat and stir in butter and lemon juice. Keep warm.

To serve: pour about 1/4 to 1/2 cup sauce over each portion. Serve hot.

BAKED FRENCH TOAST
(Quill and Quilt B&B, Cannon Falls, MN)

While preheating oven to 350deg. F., melt 1 stick butter on jelly roll pan. After it is melted, sprinkle pan generously with sugar and cinnamon.

Then make your favorite French toast batter or as follows:

1 loaf French Bread sliced 1 inch thick
2eggs
1 tsp. vanilla
1 Tbsp sugar
2 cups milk

Dip bread into batter then lay slices on pan with melted mixture. Bake approximately 30 minutes. Serve sugar side up.

BANANA-BLUEBERRY CREAM PIE

2 graham cracker crusts
2 to 4 large bananas
2 (8 oz) cream cheese, softened
1 cup sugar
4 cups Cool Whip, thawed
1 can blueberry pie filling
additional Cool Whip

Line bottom of crusts with banana slices. Whip together until fluffy the cream cheese, sugar and Cool Whip. Spread half of cream cheese mixture over bananas in each crust. Pour half of blueberry pie filling over top of each pie. Top with additional Cool Whip if desired. Makes 2 pies.

BEEF BORSCHT

2 pounds beef chuck, cubed
1 16 ounce can of diced beets
1 16 ounce can of stewed, diced tomatoes
2 cups shredded cabbage
1 diced onion
2 diced carrots
1 can tomato soup or large can of tomato sauce
2 cloves garlic
2 cups beef bouillon or broth

Brown meat. Place in cooker and add rest of ingredients. Stir together, cover and cook in your slow-cooker, on high, for 5 hours. Serve in soup bowls with one teaspoon vinegar and a dollop of sour cream or plain yogurt. Serve with French style bread.

BEEF TENDERLOIN STEAKS
WITH BLUE CHEESE TOPPING

4 beef tenderloin steaks, cut 1 inch thick
1 large clove garlic, halved
1/2 teaspoon salt
2 teaspoons chopped fresh parsley

Topping:

2 tablespoons cream cheese
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons minced onion
Dash ground white pepper

Combine topping ingredients in small bowl. Rub beef steaks with garlic.

Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once. ( Your oven may cook faster, watch closely)

One to two minutes before steaks are done, top evenly with topping. Season with salt, sprinkle with parsley. Makes 4 servings.

BEET BORSCHT

1 large onion, chopped
1 bay leaf
3 peppercorns
2 tablespoons white vinegar
5 medium beets, peeled and grated
2 cups sour cream
Salt and pepper

Cabbage, optional (see below)

In a large pot combine the grated onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a boil, then simmer and cook until about 1 hour, or until the beets are tender. Season the soup with salt and pepper.

Serve immediately with boiled potatoes, a dollop of sour cream and pumpernickel or rye bread.

Can add finely shredded cabbage also to make it more filling.

BRAISED CHICKEN WITH GARLIC AND WHITE WINE

2 3 1/2 pound chickens -- each cut into 8 pieces
5 whole garlic heads - cloves separated, unpeeled
6 tablespoons extra-virgin olive oil --divided
2 cups dry white wine
6 large fresh thyme sprigs

Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as
whole as possible.

Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.

Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

BROCCOLI AND CHEESE CASSEROLE

1 1-oz. pkg. chopped frozen broccoli, thawed and drained
1 1-oz. pkg. Hidden Valley Ranch Seasoning and Salad Mix
1 cup sour cream
1 cup milk
1/2 cup shredded Monterey Jack cheese
1/4 cup seasoned bread crumbs
1 tablespoon of butter or margarine, melted

Preheat oven to 350. Place broccoli in greased shallow baking dish. In medium bowl, whisk together salad dressing mix, sour cream, and milk. Drizzle 3/4 cup dressing mixture over broccoli reserving remaining dressing for another use. Top with cheese. Cover loosely with foil. Bake until heated through, 15 to 20 minutes. Combine bread crumbs and butter. Sprinkle on top of casserole during last 5 minutes of baking. Do not recover with foil.

BUTTERSCOTCH-OATMEAL CRINKLES

2 cups packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
2 cups old-fashioned or quick-cooking oats
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated or powdered sugar

Heat oven to 350F. Grease cookie sheet. Beat brown sugar, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, oats, baking powder and salt.

Shape dough into 1-inch balls; roll in granulated sugar. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly in center. Immediately remove from cookie sheet to wire rack. Yield: 60 cookies (1 per serving).

Cookie Tips: You can use either light brown or dark brown sugar in your recipes. The larger amount of molasses gives dark brown sugar its darker color and stronger flavor.

If your want to add a crunchy texture to these oatmeal cookies, lightly toast the oatmeal before adding it to the other ingredients.

CANDIED WALNUTS

1 1/2 cups walnut halves
1 cup molasses
1/2 cup maple syrup
1/2 cup honey
Apple juice (to thin)
2 cups vegetable oil

Heat oil in a saucepan to 250 degrees.

In another small saucepan, heat the molasses, maple syrup and honey. Thin the mixture down with apple juice (consistency should be thick, like paint). Add the walnuts and cook them until they begin to soften, about 5 minutes. Remove from the heat and strain the nuts.

Carefully add the nuts to the oil and fry until they are crunchy, 2 to 3 minutes. Remove them from the oil and spread them out on parchment paper to cool.

CARAMEL CREAM BROWNIES
GOETZE'S

1 cup butter
4 (1 ounce) squares unsweetened chocolate
2 cups granulated sugar
4 eggs
1 cup flour
1 teaspoon vanilla extract
1/2 teaspoon salt
36 unwrapped Goetze's Caramel Creams
1/4 cup evaporated milk
1 tablespoon margarine
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch baking pan.

Combine chocolate and butter and melt over very low heat. Cool slightly.

Whisk eggs until frothy; add sugar, vanilla extract and salt. Beat on high speed for 5 minutes, until smooth. Stir in chocolate mixture. Add flour and beat just until blended. Pour 1/3 to 1/2 brownie mix into prepared pan (cover bottom of pan) and bake for 10 minutes.

Combine caramel creams, evaporated milk and margarine, and stir frequently over medium/low heat and remove from heat when smooth. Remove brownies from oven. Spread caramel cream mixture on top and sprinkle with nuts on top. Cover with remaining brownie mix and bake an additional 25 to 30 minutes at 350 degrees F.

Cool for at least 2 hours, in pan, at room temperature to set caramel. Makes 30.

CHERRY COUNTRY SCONES
(Country Hermitage B&B, Traverse City, MI)

6 Tablespoons grated butter (must be kept very cold)
1 cup plus 2 Tablespoons flour
1-1/2 teaspoons sugar
1-1/2 teaspoons baking powder
Pinch of salt
1/3 cup buttermilk
1 egg
1 teaspoon vanilla
1/2 cup chopped dried cherries
Powdered sugar

Grate butter and put immediately in the refrigerator to keep cold. In a large mixing bowl, combine flour, sugar, baking powder, and salt. By hand, mix grated butter (use a box shredder) into flour mixture. Place in refrigerator.

In a separate bowl, mix eggs, buttermilk, and vanilla extract. Mix egg mixture into flour/butter mixture. Fold in cherries. Divide into 8 portions onto a greased baking stone or cookie sheet.

Bake at 350 degrees (convection oven) or 375 degrees (conventional oven) for 16 to 19 minutes until golden brown. Sprinkle with powdered sugar. Serves 8

CHICKEN AND BROCCOLI BAKE

3 cups shredded cheddar cheese
1 1/2 cups cut up cooked chicken
1/2 cup chopped onion
1 pkg. (10 oz)frozen chopped broccoli; thawed and drained
1 1/3 cups milk
3 eggs
3/4 cup Bisquick baking mix
3/4 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400. Mix 2 cups of the cheese, the chicken, onion and broccoli in a greased pie plate. Beat remaining ingredients except cheese until smooth (either 15 seconds in blender on high or 1 minute with a hand beater. Pour into plate. Bake until knife inserted in center comes out clean (approx. 25 to 35 minutes). Top with remaining cheese. Bake until melted (2 or 3 minutes)

CHICKEN CASSEROLE
From the King Ranch, in Texas

1 cup onions -- diced
1 cup green bell peppers -- diced
1/2 pound mushrooms
1/8 cup butter or margarine
1 can cream of mushroom soup, condensed
1 can cream of chicken soup, condensed
1 pound cheddar cheese -- shredded
2 cups chicken, white meat -- cooked and diced
1 can tomatoes -- with green chilies
1 clove garlic -- minced
2 tablespoon chili powder
1 tablespoon chicken broth
12 large corn tortillas -- torn into quarters

In a large pan, sauté onion, bell pepper, and mushrooms in butter, Add soups, tomatoes & chilies, garlic, chili powder, and chicken broth. Line bottom of a 9x13 inch pan with pieces of tortillas. Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese. Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers. Bake at 350 degrees F for 30 minutes or until bubbly.

CHICKEN FROM THE OVEN

2 chickens, cut up and skinned
1 tsp salt
1 clove garlic
2 tsp curry powder
2 tsp Worcestershire sauce
1/2 tsp paprika
1/2 cup boiling water
2 chicken bouillon cubes
1/4 tsp dry mustard with 1 tbsp water
1 tsp oregano
2-3 dashes Tabasco sauce

Place chicken in shallow baking dish. Mix remaining ingredients and brush
chicken with mixture. Bake at 350 deg. F., about 45 minutes, basting often. Bake
until tender. Change oven temperature to 400* for about 10 minutes or broil for
5 minutes until lightly browned.

CHICKEN TORTILLA SOUP

1 onion
1 garlic clove
7 cups chicken broth
1 6-oz can of chipotle peppers
1 12-oz can of diced tomatoes with green chilies
2 1/2 cups cooked shredded chicken (leftover barbecued chicken is good)
1 cup Monterrey jack cheese
corn tortilla chips (about 15 or add more as desired)

Throw it all into the pot until boiling and then simmer for about 45 minutes. Crunch tortilla chips on top of soup. Add additional jack cheese before serving. It will be hot and spicy!

CHINESE TACOS

Meat Mixture
1 pound uncooked skinless chicken breasts, finely chopped (or use ground
turkey meat)
2 tablespoons lime juice
4 tablespoons diced mild chili pepper
2 tablespoons light soy sauce
t teaspoon sugar
1/4 cup chopped cilantro, fresh
1 teaspoon grated ginger
5 cloves chopped fresh garlic
1 teaspoon hot pepper sauce (Tabasco), or to taste
1 tablespoon sesame oil
Light shake of Chinese 5-spice seasoning, optional

Combine all ingredients above, except sesame oil, and let marinate one hour or overnight. Sauté in 1 tablespoon sesame oil if desired for 8 minutes.

Garnishes:
1 head butter lettuce or 10 large leaves
4 to 5 chopped green onions
1 cup chopped peanuts
1/4 cup chopped cilantro

To assemble tacos, wash and pat dry lettuce leaves. Place chicken mixture into individual lettuce leaves to form a lettuce taco shell. Fill with garnish of peanuts, fresh cilantro and onions. Recipe serves 10 and is courtesy of Marilyn Thomas.

CLONE FOR MRS. DASH SALT-FREE
SEASONING SUBSTITUTE

1/2 cup crushed dried minced onion flakes
2 tablespoons plus 2 teaspoons crushed dried vegetable flakes
2 tablespoons garlic powder
2 tablespoons dried orange peel
1 tablespoon plus 1 teaspoon freshly ground black pepper
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon dried marjoram
1 teaspoon dried mustard
1 teaspoon dried oregano
1 teaspoon dried savory
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon celery seed
1/2 teaspoon unsweetened lemonade drink mix
1/4 teaspoon crushed dried rosemary

Combine all of the ingredients in a food processor or blender. Store the spice blend in a covered container or a sealed shaker bottle. Makes about 1 1/3 cups.

COQ AU VIN
(Chicken with Wine)

1 - 3 lb. Chicken, cut into 8 pieces
1/2 cup flour
1/2 tsp. nutmeg
1 tsp. salt
6 tbsp. olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
2/3 cup chopped ham
1 bay leaf
1/2 tsp. thyme
1/4 tsp. garlic, minced
2 tsp. salt
4 whole cloves
12 pearl onions
18 button mushroom caps
1/4 cup of brandy
1-1/4 cups of red wine
1-1/2 tbsp. flour

Lightly rinse the chicken under cool running water. Add the nutmeg and salt to the flour and dredge the chicken in it.

Shake off any loose flour and cook the chicken in the olive oil until browned. Transfer to a casserole dish that has a cover.

Sauté the celery and onions in the same pan until golden brown. Stir in the next 5 ingredients and mix well for one minute, add to casserole dish.

Stick one of the pearl onions with the cloves. Add that onion, mushrooms and remaining onions to the casserole.

Pour the brandy in the dish and carefully ignite it. Once it has burned off, add 1 cup of the wine, cover and cook in a preheated oven of 350 degrees for 1-1/2 hours.

Blend flour with the remaining quarter cup of wine, stir into the liquid in the casserole thoroughly and return to oven for an additional 5 minutes until the sauce has thickened.

CRANBERRY AND APRICOT CHUTNEY

1 cup brandy
1 cup water
1/4 cup golden raisins
2 cups dried apricots
1 cup fresh cranberries, or thawed berries sold frozen
1 cup light brown sugar
1 teaspoon grated orange zest
1 teaspoon fresh lemon juice
2 teaspoons apple cider vinegar
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon ground cinnamon

Combine 3/4 cup of the brandy (reserving remaining 1/4 cup), water, raisins and apricots. Let soak at least 2 hours. Drain liquid, and set aside.

Combine raisins and apricots in a food processor with the cranberries. Pulse briefly to coarsely chop ingredients. Place remaining 1/4 cup brandy, brown sugar, grated orange zest, fresh lemon juice, apple cider vinegar, ground cloves, nutmeg, ground cinnamon and processed cranberry-apricot mixture into a medium sauce pan (Do not use an aluminum pan, which will react with the acid in the ingredients). Bring to a boil over medium-high heat. Lower heat, and simmer, uncovered, for 30 minutes, stirring occasionally. Cool thoroughly before serving. Serves 8 to 10.

CRANBERRY AND GREEN APPLE CHUTNEY

2 cups water
1 heaping cup dried cranberries
1 Granny Smith apple, cored and minced in a food processor
1/2 cup sugar
2 tablespoons distilled white vinegar
1 teaspoon nigella seeds
1 (1-inch) piece fresh ginger, cut into thin matchsticks
2 (1-inch) pieces cinnamon stick
2 dried arbol chiles
1 bay leaf
1/2 teaspoon cayenne pepper
3 whole cloves
3 black peppercorns

Place the water and cranberries in a nonreactive saucepan and cook on medium high heat for 8 to 10 minutes, or until the cranberries soften.

Add the apple, sugar, vinegar, nigella seeds, ginger, cinnamon stick, chilies, bay leaf, cayenne, cloves and peppercorns and cook until the mixture is a thick, jam-like consistency, adding more water if necessary, about 20 to 25 minutes.

Cool to room temperature, remove the bay leaf and serve. Tightly covered, this may also be refrigerated for several days. Servings: 8 to 10 (makes 2 cups)

Note: Nigella seeds are available in Indian markets, where they are called kalonji.

CREAM OF DAIKON SOUP

1 lb daikon (Oriental radish), peeled and diced
3/4 lb baking potatoes, peeled and diced
4 cups chicken or vegetable stock
1/4 cup heavy cream
Salt and freshly ground pepper to taste
Chopped fresh dill for garnish

Place about 2/3 cup of the daikon in a small bowl, cover with water to prevent discoloration, and set aside. Combine the remaining daikon, potatoes, and stock in a pot and bring to a boil over high heat. Reduce the heat and simmer covered until the vegetables are very tender, about 20 minutes. Puree the soup in an electric blender or food processor and return to the pot. Stir in the cream, salt, and pepper and bring to a simmer. Garnish with the drained reserved daikon and dill. Serves 4 to 6.

CREAMED STRIPS OF SIRLOIN

6 tablespoons butter
1 pound sirloin steak -- trimmed and cut into thin strips
6 ounces button mushroom -- sliced
1 teaspoon prepared mustard
pinch freshly grated ginger
2 tablespoons dry sherry
5/8 cup heavy cream
salt and ground black pepper to taste
4 toast slices -- cut into triangles

Preheat oven to 375 degrees F. Melt the butter in a large skillet and gently fry the steak over low heat, stirring frequently for about 6 minutes. Using a slotted spoon, transfer the steak to an ovenproof dish and keep warm. Add the sliced
mushrooms to the skillet and cook for 2 to 3 minutes in the juices remaining in the pan. Add the mustard and pinch of ginger. Add the salt and pepper to taste. Cook for about 2 minutes, then add the sherry and cream. Cook an additional 3
minutes, then pour the cream sauce over the steak. Bake the steak and cream mixture in the preheated oven for 10 minutes. Serve with warm triangles of toast.
Makes 4 servings

CRISPY ONION CHICKEN

1/2 cup butter or margarine, melted
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1 can (6 ounces) cheddar or original french-fried onions, crushed

In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper. Dip chicken in the butter mixture, then coat with onions. Place in a greased 9-in. square baking pan. Top with any remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350F for 30-35 minutes or until chicken juices run clear. Yield: 4 servings.

DATE BREAD

1 tbsp butter
1 cup sugar
1 egg
1/2 cup nut meats
2 cups flour
1/2 tsp salt
1 tsp baking soda
1 cup dates
1 cup water; boiling

Dissolve soda in boiling water. Pour over cup of diced dates. Add butter and sugar, creamed. Add some flour, eggs beaten, then salt and balance of flour
with nuts. Bake 35 to 40 minutes at 375 F.

DATE NUT BREAD

1 cup boiling water
1 1/4 cups dates -- cut in large pieces
2 teaspoons soda
2 cups all purpose flour
1 teaspoon salt
1/2 cup nuts -- chopped
2 tablespoons butter
1 cup firmly packed brown sugar
2 eggs -- unbeaten

Pour boiling water over dates and soda. Cool. Sift together flour and salt. Add
nuts, chopped. Blend together the butter and brown sugar or granulated sugar in mixing bowl. Blend in 2 unbeaten eggs; beat well. Add dry ingredients alternately with the date mixture, beginning and ending with dry ingredients. Blend well after each addition. Turn into one 9 x 5 x 3-inch pan or 3 No. 2 cans, well greased on the bottom. Bake in moderate oven (350 degrees) 60 to 70 minutes. Cool before slicing.

FABULOUS WHIPPED FROSTING

1 1/2 cups cold milk
3 tbsp cornstarch
3/4 cup shortening
3/4 cup butter
1 1/2 cups sugar
1/4 tsp salt
2 tsp vanilla

Whisk together Milk and Cornstarch over medium heat, whisking constantly.
Mixture will get VERY thick. Remove from heat, and chill approximately 1 hour.
Remove skin if necessary. Blend together the Crisco, butter, sugar, salt , and vanilla. Beat until sugar is almost dissolved. Add milk mixture, and beat on Kitchen Aid level 6, using wire whisk attachment, approximately 5 minutes, or until fluffy. Add colors if desired.

FRENCH-STYLE BEEF ROAST

3 pounds beef boneless chuck or rolled rump roast
1 teaspoon salt
1 tablespoon chopped fresh thyme leaves OR 1 teaspoon dried thyme leaves
1 bay leaf
1 large clove garlic -- cut into fourths
6 whole cloves
5 peppercorns
4 cups water
4 medium carrots -- cut crosswise in half
2 medium onions -- cut into fourths
2 medium turnips -- cut into fourths
2 medium stalk celery -- cut into 1-inch pieces

Place beef roast, salt, thyme, bay leaf, garlic, cloves and peppercorns in 4-quart Dutch oven; add water. Heat to boiling; reduce heat. Cover and simmer 2 1/2 hours. Add remaining ingredients. Cover and simmer about 30 minutes or until beef and vegetables are tender. Remove beef; cut into 1/4-inch slices. Serve vegetables with beef. Strain broth; serve with beef and vegetables. Serves 8


GEDEMPTE FLEYSCH
- or "Well-Stewed" From Joan Nathan's "Jewish Cooking In America"

2 teaspoons salt
Freshly ground pepper to taste
1 5-pound brisket of beef, shoulder roast of beef, church roast, or end of steak
1 garlic clove, peeled
2 tablespoons vegetable oil
3 onions, peeled & diced
1 10-ounce can tomatoes
2 cups red wine
2 stalks celery with the leaves, chopped
1 bay leaf
1 sprig fresh thyme
1 sprig fresh rosemary
1/4 cup chopped parsley
6 to 8 carrots, peeled and sliced on the diagonal.

Sprinkle the salt and pepper over the meat and rub with garlic. Sear the meat in oil and then place fat side up, on top of the onions in a large casserole. Cover with tomatoes, red wine, celery, bay leaf, thyme, and rosemary.

Cover and bake in a preheated 325-degree oven for 3 hours, basting often with pan juices.

Add parsley and carrots and bake, uncovered, for 10 minutes more or until carrots are cooked.

This dish is best prepared in advance and refrigerated so that the fat can be easily skimmed from the surface of the gravy. Trim all visible fat from the cold meat. Then place the meat, on what was the fat side down, on the cutting board. Look for the grain- that is, the muscle lines of the meat - and with a sharp knife, cut across the grain.

When ready to serve, reheat the gravy. Put the sliced meat in a roasting pan. Pour the hot gravy on the meat, cover, and reheat in a 350-degree oven for 45 minutes. Some people like to strain the vegetables out of the gravy.

Serve with farfel (boiled egg noodles), noodle-kugel, or potato pancakes.

GOOD FOR YOU STEW

1/4 cup olive oil
1 pound stew beef cut into cubes
1 pound ground beef (I used venison)
2 cloves garlic, chopped finely
1 small head of cabbage, quartered with the tough center removed and then cut in thick slices
3 carrots, chopped
4 ribs of celery, chopped
2 turnips, chopped
1 large onion, chopped
48 ounces of V-8 juice
1/2 cup red wine
1/4 cup red wine vinegar
1 cup beef bouillon
Salt and pepper
2 bay leaves
2 zucchini, chopped
1 cup barley

Brown stew beef in a skillet in olive oil. Add garlic and sauté for a couple of minutes longer. Pour into a large crock pot. Brown ground beef in the skillet, drain and add to the crock pot. Add cabbage, carrots, celery, turnips and onion to crock pot and pour on the V-8 juice. Add red wine and red wine vinegar to the crock pot. Add enough beef bouillon to cover, season with salt and pepper and top with bay leaves. Cook on high for 4 hours. Remove bay leaves then add zucchini and cook for an hour. Add barley and cook for another hour.

GREEN BEANS WITH BACON

1/4 pound smoked bacon, diced
1 diced medium onion
3 pounds fresh green beans, washed and trimmed
3-inch piece of a smoked ham hock
2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 dash Tabasco sauce
Water as needed

Sauté bacon in a pan set over medium-high heat (adjusting the heat as necessary to keep the bacon from getting soggy or burning). When bacon is almost completely cooked, add onion and cook, stirring occasionally, until onion is translucent.

Spoon bacon, onion and the cooking grease from the bacon into a larger pot for which you have a lid. Add green beans, ham hock, salt, pepper and Tabasco sauce. Cover with water (about 8 cups, depending on the size of your pot). Cover, and cook over medium-high heat until water boils. Boil for 15 minutes. Reduce heat to low, and simmer, covered, for about 1 hour, or to taste (shorten the cooking time if you prefer your green beans slightly crisp). Serves 8 to 10.

At first glance, this recipe looks as if it has too few cranberries, but the proportions are just right. The cranberries add a nice, bright, tart flavor to the spiced apricots, the sugar caramelizes nicely, and the mixture stays very thick. If you want to save this one for next Thanksgiving, it would be a really good substitute for people who don't like a cranberry sauce that's soupy, too tart or still shaped like the can from which it came.

HONEY LAMB STEW
Riddle's Penultimate Cafe & Wine Bar, University City
Yield: 8 cups; about 6 servings.

1/2 cup golden raisins
3 cups chopped yellow onions
2 tablespoons minced fresh garlic
1/2 cup olive oil
3 pounds lamb stew meat, trimmed and cut into 3/4-inch cubes
1 pound fresh tomatoes, diced, or 2 1/4 cups (about 1 1/2 14.5-ounce cans)
diced tomatoes
3 tablespoons honey
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground red (cayenne) pepper
1/4 teaspoon ground cumin
1 cup tomato paste
Hot cooked basmati rice

To plump raisins, cover with hot water; stir and set aside.

In a large, deep skillet, sauté onions and garlic in olive oil until onions begin to soften, 3 or 4 minutes. Add lamb; stir over high heat to brown on all sides.

Drain raisins; add to the skillet with tomatoes, honey, salt, pepper, cinnamon, cayenne and cumin. Cook over low heat, stirring frequently to avoid scorching, for about 45 minutes. Skim any grease from surface.

Measure tomato paste into a mixing bowl. Ladle in enough liquid from the stew to whisk the mixture smooth. Mixture should be thin enough to pour. Add to the stew pot (see note). Stir well; continue to simmer for 15 to 45 minutes, stirring occasionally, until lamb is very tender.

Serve in bowls, each with a scoop of basmati rice.

Note: Chef/owner Andy Ayers calls this "back adding" the tomato paste; it's a good method for incorporating ingredients into a chunky mixture.

JIAOZI - STEAMED DUMPLINGS

3 stalks Chinese cabbage
2 scallions (spring onions)
1 tbsp. soy sauce
1 tsp. salt
1 tbsp. cornstarch
1 lb. lean ground pork
1 10-oz. package prepared dumpling wrappers (available at Asian food stores)

Finely chop the Chinese cabbage and scallions, and put them in a mixing bowl. Add the soy sauce, salt, cornstarch and pork. Mix well with a spoon.

Place 1 teaspoon of filling on each wrapper. Fold the wrappers into half circles. Moisten the inside edges with water, and press them together to seal.

In a large pot, bring 2 quarts of water to a boil. Drop in the dumplings and cover. When the water resumes boiling, add 1 cup of cold water. Repeat this step twice. When the water boils for the third time, the dumplings will be done. Serve with 1/4 cup soy sauce mixed with 2 tablespoons white vinegar. Makes 4 dozen

JIN DUI ~ CHINESE SESAME PASTRIES
Jin Dui are golden and symbolic of prosperity

6 oz. sweet potatoes
10 oz. red bean paste
1 1/2 cups glutinous rice flour
1/3 cup plain flour
2/3 cup white sesame seeds
2 tablespoons sugar
1/2 cup hot water

Peel the sweet potatoes and boil them till tender, then mash them. Sift the glutinous rice flour and flour together then blend together with the sugar and mashed sweet potato. Knead the mixture well and sprinkle in the hot water.

Knead the dough into small balls and then roll each ball into a flat round shape. Spoon on some red bean paste onto each as stuffing and knead back into balls. Coat the balls with cold water, then coat thoroughly with sesame seeds.

Deep fry on a low heat until the balls are golden and swollen. Drain and serve.

LEEKS A LA FLAMANDE
(Prei op Vlaamse Wyze, Poireaux a la Flamande)

8-12 medium leeks, white part only, split lengthwise and thoroughly washed
1/2 cup shallot and parsley vinaigrette (see below)
2 hard-cooked eggs
1/4 cup chopped fresh parsley

Boil the leeks in salted water until they are very tender, about 25 minutes. Drain the leeks and arrange them on a serving platter. Cover them with the shallot and parsley vinaigrette while they are still hot and let cool to room temperature. Press the yolks of the eggs through a fine sieve and chop the whites finely. Sprinkle the parsley over the leeks immediately before serving and top with the egg whites and yolks. Serves 4 to 6.

Shallot and Parsley Vinaigrette
Note: This recipe uses uncooked eggs. If salmonella contamination is a concern to you, please use pasteurized eggs or egg substitute.

1 egg
1/2 cup red wine vinegar
1 Tbsp Dijon mustard
1 1/2 cups vegetable oil
3 Tbsp finely chopped shallots
3 Tbsp chopped fresh parsley
Salt and freshly ground pepper to taste

Combine the egg, vinegar, and mustard in an electric blender or food processor. With the motor running, add the oil in a thin stream and process until it is incorporated. Stir in the remaining ingredients and store tightly covered in the refrigerator until ready to use. Will keep for up to 1 week. Makes about 2 cups

LEMON CREAM CHEESE POUND CAKE

1 pkg. 2 layer yellow cake mix
8 oz. cream cheese
4 eggs
3 oz. lemon gelatin
3/4 cup milk
1/2 tsp. lemon extract
2 tablespoons lemon peel

Place cream cheese in large bowl. Beat med. speed with electric mixer until cream cheese is light and fluffy. Add eggs, one at a time, beating well after each addition.

Blend together the gelatin and cake mix; add alternately with the milk, in two or three additions to the cream cheese mixture. Beat until smooth but do not over-mix. Stir in the extract and lemon zest.

Grease and flour a tube or bundt pan. Pour in to pan and bake in a preheated oven set at 350 for 50 to 55 minutes, checking after 50 minutes. Serve this either plain or you can make a thin glaze by mixing confectioner's sugar and lemon juice.


MARGARITA BEEF WITH ORANGE SALSA

1 beef top round steak, cut 1 inch thick (about 1-3/4 pounds)

Marinade:

2/3 cup frozen orange juice concentrate, defrosted
1/2 cup tequila
1/3 cup fresh lime juice
2 tablespoons each chopped fresh ginger and olive oil
2 cloves garlic, minced
1 teaspoon each salt and dried oregano
1/4 teaspoon ground red pepper
Orange Salsa (Recipe below)

Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag, turn to coat.

Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Remove steak, discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, turning occasionally to desired doneness. Carve into thin slices. Serve with orange salsa. Makes 6 servings.

MARINATED PORK STEAK

3 pork steaks (1 1/2 lbs.) 1/2 inch thick

Combine for marinade:
1/2 cup soy sauce
2 Tbsp. brown sugar
2 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. cooking oil
1 garlic clove, minced
1/3 cup water

Marinate several hours or overnight in refrigerator. Grill over medium coals 10 min. turn and cook 8 min. more; or broil 3 inches from heat for 8 minutes, turn and continue cooking 8 to 10 minutes more. Brush occasionally with marinade.

MEXI BEEF CHILI MAC

1 pound ground beef
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 clove garlic, minced
1 can (14-1/2 ounces) Mexican-style diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3/4 cup uncooked elbow macaroni
3/4 cup water
2 teaspoons Spicy Seasoning Mix (recipe follows)
1/2 teaspoon salt

Brown ground beef with bell pepper, onion and garlic in 3-quart saucepan over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles. Pour off drippings.

Stir in remaining ingredients, bring to a boil. Reduce heat, cover tightly and simmer 15 minutes. Remove from heat, let stand 5 minutes. Makes 4 servings.

Spicy Seasoning Mix

3 tablespoons chili powder
2 teaspoons ground cumin
1-1/2 teaspoons garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon ground red pepper

Combine all ingredients and store in airtight container. Shake before using.

MEXICAN STUFFED PEPPERS

4 large green bell peppers
1/2 pound of lean ground beef
1/2 pound of ground sausage
1 can of refried beans
1/2 cup of chopped green onion
2 cloves of fresh garlic, peeled and chopped
1 small can of corn, drained (white corn if possible)
1/2 cup of chunky salsa
1 package of taco seasoning
1 egg, beaten
1 small can of tomato sauce or additional salsa for topping
Shredded sharp Cheddar cheese
Sour Cream
2 fresh tomatoes, seeds removed and chopped
Fresh cilantro leaves, chopped

Wash and clean green bell peppers. With a knife cut down in and around the stem, then carefully grip the stem and pull it out of the pepper. Using a spoon, scrape any remaining seeds and stringy flesh from the inside carefully without tearing the pepper.
Place the bell peppers in a large pot and fill the pot with water. Use your hands to completely submerge the peppers in the water if necessary.

Place the pot over medium high heat and bring the peppers to a boil.

As soon as the water comes to a boil turn off the heat and carefully drain all the water from the pot of bell peppers and then set the peppers aside to cool.

Cook the hamburger and sausage together in a skillet, crumbling and mixing together continuously while cooking.

Do not over cook; simply cook the meat until it is no longer pink in color, drain off all excess oil from the skillet and set aside.

Preheat your oven to 350 degrees.

In a large bowl add all of the ground beef/sausage mixture, the can of refried beans, the chopped onion, the chopped garlic, the can of drained corn, all of the salsa and the entire package of taco seasoning.

Mix together well and then blend in the beaten egg.

Work the mixture together thoroughly until completely blended.

Gently stuff all the peppers with the mixture and place all the stuffed peppers in a baking dish, standing each pepper in an upright position.

Pour the can of tomato sauce over the top of the peppers or add a teaspoon of prepared salsa to the top of each pepper.

Cover the stuffed peppers lightly with aluminum foil and bake at 350 degrees for approximately 50 minutes.

You may want to remove the aluminum foil and cook a few minutes longer for a more singed look.

Top the cooked Stuffed Peppers with fresh, diced tomatoes, shredded cheddar cheese, a dash of sour cream and a dash of fresh chopped cilantro leaves.

Serve plain or with warm nachos and cheese sauce.

MOIST CHOCOLATE CAKE

2 cups all purpose flour
1 tsp. salt
1 tsp. baking powder and 2 tsp. baking soda
3/4 cup unsweetened cocoa
2 cups sugar

Sift above ingredients together. Add:

1 cup vegetable oil
1 cup hot coffee
1 cup milk

Beat 2 minutes. Add:

2 eggs
1 tsp. vanilla

Beat 2 minutes. Will fill: 2-9 inch pans, 2-8 inch pans OR 6 muffin cups. Bake at 325 degrees F for 25-30 minutes.

NIAN GAO
Chinese Sticky Cake

1 tablespoon flour
2 eggs, with whites and yolks separated
1/4 cup butter
1/2 cup sugar
1 1/4 cups glutinous rice flour
1/3 cup milk
1 cup Chinese dried fruits (plums, preserved pears or dates), pitted and diced
1 piece crystallized ginger, diced (optional)
1/2 cup chopped walnuts

Grease a loaf pan that is approximately 4 x 8 inches and set aside.

Beat the egg whites until stiff. Cream together the butter and the sugar. Add the egg yolks and mix thoroughly. Add one-third of the glutinous rice flour and mix. Add about half of the milk. Continue adding the rice flour and the milk alternately until the entire amount is mixed in.

Stir in whichever fruits you are using and then add the beaten egg whites, folding them into the cake batter.

Pour the cake batter into the loaf pan and steam, covered, for about one hour. Allow to cool and cut into thin slices.

ORANGE SALSA

2 diced peeled oranges
1 small chopped red onion
1 minced seeded jalapeno pepper
1/4 cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano

Combine all ingredients in a non-metallic bowl. Refrigerate at least 1 hour.
Makes about 1-1/2 cups.

PEACH BOMBE
Miss Aimee B's, St. Charles
Yield: 4 servings.

Pastry for 1 deep-dish pie crust (see note)
4 large peaches, washed and dried (see note)
1/2 cup (1 stick) butter
1 1/2 cups powdered sugar
1 tablespoon almond extract
1 egg, well beaten

Preheat the oven to 350 degrees.

Divide pie crust into 4 equal parts; wrap each piece around a peach, encasing the peach completely. (Use any scraps of dough to form leaves and stems; attach by brushing with water.) Place in an ungreased 9-by-13-inch pan; bake 45 minutes or until crust is brown.

While peaches are baking, make the sauce. In a small saucepan, melt butter over low heat. Remove from heat; whisk in powdered sugar and extract. Gradually whisk in egg. Return to medium-low heat and cook, stirring constantly, until mixture bubbles.

Note: If peaches are of medium size, 1 refrigerated pie crust will cover 4.

PECAN PIE CAKE

1 yellow cake mix
1 egg
1/2 cup melted butter
1 1/2 cup white Karo syrup [light corn syrup]
3 eggs
1/2 cup dark brown sugar, packed
1 tsp. vanilla
1 to 2 cup chopped pecans

Mix cake mix, 1 egg, and melted butter well. Reserve 2/3 cup of this batter. Spread the rest into a greased & floured 9 x 13 inch pan and bake at 325 degrees F. for 15 minutes or until lightly browned. Mix reserved 2/3 cup batter with syrup, 3 eggs, brown sugar, vanilla and pecans. Pour this filling on top of crust and cook about 50 to 60 minutes at 325 degrees.

PLUM CHUTNEY

1 pound (about 3 cups) pitted dried plums
1 (4-inch) piece fresh ginger, peeled and mashed ( 1/4 cup paste)
1 cup brown sugar
1/4 teaspoon cayenne pepper
1 teaspoon garam masala
2 tablespoons lemon juice
Salt to taste

Soak the plums in enough water to cover for 2 hours.

Blend the plums and soaking water into a paste in a blender or food processor. Set aside.

Heat a small saucepan on low heat, add the ginger paste and cook for 1 minute to dry out the paste. Add the puréed plums, brown sugar, cayenne, garam masala, lemon juice and salt. Cook on low heat for 5 minutes to blend the flavors. Serve with lamb, duck or chicken appetizers. Servings: 12 to 15 (makes 3 cups)

POLLO LIMONE

1 egg
2 boneless and skinless chicken breast halves
1 cup herbed bread crumbs (see note)
2 tablespoons olive oil
2 tablespoons fresh rosemary leaves, coarsely chopped
2/3 cup dry white wine
2 tablespoons lemon juice
2 tablespoons butter
Salt and pepper to taste

Lightly beat egg in a bowl. Coat all sides of the chicken, then dredge in the herbed bread crumbs.

Heat olive oil in a large sauté pan over medium heat. Sauté the chicken until browned and cooked through, about 5 minutes each side. Remove the chicken from the pan and hold in a warm oven.

Pour the fat out of the pan, then add rosemary and stir a few seconds. Pour wine into the pan and reduce to half its original volume before adding the lemon juice. Simmer a minute longer, then remove from the heat. Swirl in the butter a little at a time. Taste and season with salt and pepper as needed. Drizzle the sauce over the chicken and serve.

Note: For the herbed bread crumbs, you can use a commercial Italian-seasoned crumb mix, or season 1 cup dry bread crumbs with 1/2 teaspoon each dried basil and oregano and 1/4 teaspoon paprika. 2 servings

PORK CHOPS and RICE CASSEROLE

6 to 8 pork chops
salt and pepper to taste
1 can French onion soup
1 soup can of water
onion powder to taste
garlic powder to taste
1 cup raw rice (not instant)

Salt and pepper chops and brown in a small amount of oil. Remove from pan and drain all grease. Pour soup in pan and add water, onion powder and garlic powder to taste. Bring to a boil. Add pork chops and cover. Simmer for about 1 hour. Use a fork to life chops and add rice under them. Continue to simmer until all liquid is absorbed by the rice. You may need to add more water to keep from drying out before rice is done. Serves 4 to 6.

POT ROAST OF BEEF

2 Tbsp peanut oil
1 chuck roast of beef
2 large onions, sliced
5 cloves garlic, chopped
2 cups liquid of your choice: Red wine, beef broth, tomato juice, vegetable juice
(such as V-8) or water
Tie in a square of cheesecloth:
1 bay leaf, bruised
6 whole black peppercorns
4 whole allspice
4 whole cardamom seeds
1/2 tsp. whole cumin seeds
2 sprigs thyme
1 sprig rosemary
3 fronds fresh dill
3 parsnips, sliced into chunks about 1 inch long
3 carrots, sliced into chunks about 1 inch long
2 turnips, cut into wedges
4 stalks celery, cut into lengths of about 3 inches
10 oz. fresh or frozen green peas
Salt and freshly ground black pepper to taste
Chopped fresh flat-leaf parsley
Additional fresh dill and parsley to garnish
Prepared horseradish or horseradish sauce
Coarse-grained Dijon mustard

Heat the oil over medium flame in a heavy pot and brown the meat on all sides. When it is well browned, remove it to a plate. Add the onions and garlic; cook, stirring, until they begin to turn golden. Return the meat to the pot and pour in any juices that have collected in the plate. Add the liquid and cheesecloth of
spices and herbs. Cover and bring to a simmer. Add the parsnips, carrots, turnips and celery. Cover and simmer an hour or more, depending on the size of the roast. Add liquid as needed. Add the peas and simmer 20 minutes. Season to taste and stir in plenty of chopped parsley. Remove the cheesecloth of herbs and spices and squeeze the liquid out of it back into the pot; discard.

Slice the meat and arrange it on a platter. Surround it with the cooked vegetables. Garnish with fresh dill and parsley. Serve prepared horseradish or horseradish sauce in a small separate dish to be used on the meat to taste. In another small dish, offer coarse-grained Dijon mustard.

Pour the liquid from the pot into a gravy boat to pass at the table. You may thicken it with flour, cornstarch (cornflour) or arrowroot if you like. You may also cook some fine noodles separately and serve them in the liquid as soup, as a separate course before the salad.

Don't forget all the good uses for leftover slices of meat. Any leftover vegetables can be reheated in beef broth for lunch soup. Serves 6-8.

SAUSAGE AND CHEESE PUFF
(The Victorian Villa Inn, Union City, MI) Serves 12

1 pound bulk pork sausage
18 eggs
1/2 cup light cream
1 tablespoon minced dried onion
8 ounces cheddar cheese, sliced

In 10" skillet cook sausage until browned; drain and set aside. Grease 13x9x2-inch baking dish. In large mixer bowl beat eggs with electric mixer on medium speed about 6 minutes or until slightly thickened. Beat in cream and onion. Pour into greased dish; sprinkle with sausage. Top with three cheese slices. Cover with foil and bake in 350 oven for 30 minutes. Uncover and bake 10-15 minutes longer. Serve immediately.

SOUTHERN FRIED CHICKEN

5 lbs cut-up chicken (do not remove skin and bones)
1 qtbuttermilk or sour milk
2 cupsflour
2 tspbaking powder
1 tspsalt (or more to taste)
15-20 grindings black pepper (more or less to taste)
1 Tbsp hot Hungarian paprika (more or less to taste)
2 tsp. ground cumin

3-4 eggs, well beaten with 1/2 shell-full water
2 tsp marjoram, crumbled

1 cup crushed cornflakes
1 cup coarse yellow cornmeal

Combine each group above into separate wide bowls.

Soak the chicken overnight covered with buttermilk. This makes it really tender and juicy. My personal preference is for thighs, since they are meaty and much juicier and more flavorful than the breasts. Children love the legs, of course, but for adults, they have a lower meat to bone ratio.

Coat in the flour mixture; shake off excess. Let rest 15 minutes.

Dip in egg mixture to thoroughly coat. Let rest several minutes.

Coat generously in cornflakes/cornmeal mixture. Let rest 15 minutes.

Heat oil on medium flames or set fryer to medium. It's ready when you can brown a cube of bread in it in a few seconds. Do not let it get too hot, though, as that will make the coating burn before the inside is cooked.

Put some chicken pieces in the hot oil. Keep them far enough apart so they don't touch each other. Cook, turning if needed, until they are nicely browned. Set on paper towels to drain. These should come out with a nice, thick, crunchy coating.

Make more chicken than your family will eat for dinner and you can enjoy another soul food delight, the fried chicken sandwich. Put a piece of fried chicken between two slices of spongy white bread, pick it up with your hands and eat it. You just work around the bones when eating this sandwich. Serves 4-6.

SPAGHETTI SQUASH WITH BASIL AND RED PEPPERS

1 spaghetti squash, about 2 lbs
3 Tbsp extra-virgin olive oil or butter
2 medium red bell peppers (capsicum), cored,
seeded, and thinly sliced
Salt and freshly ground pepper to taste
1/3 cup fresh basil leaves, very thinly sliced (chiffonade)
1/4 cup toasted pine nuts (pignoli)

Prick the squash four or five times with the tip of a knife to prevent it from bursting and bake in a 350F oven until soft to the touch, 45 minutes to 1 hour. Slice the squash in half immediately to stop the cooking and separate the strands of flesh by "combing" them with a fork, scooping them out until only the skin remains. Heat the oil in a skillet over moderate heat and sauté the peppers until
slightly tender, about 3 minutes. Combine the squash, peppers, salt, and pepper in a bowl and toss to mix well. Sprinkle with basil chiffonade and top with toasted pine nuts. Serves 4 to 6.

SPINACH ARTICHOKE DIP
California Pizza Kitchen Yield: 8 to 10 servings.

1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced onion
1 1/2 tablespoons minced garlic
1/2 cup all-purpose flour
1 1/2 cups chicken stock (preferably homemade) (canned broth will be okay)
1 1/2 cups heavy (whipping) cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons chicken base (see note)
1 1/2 tablespoons fresh lemon juice
1 teaspoon granulated sugar
1 cup finely shredded Monterey Jack cheese
3/4 cup sour cream
12 ounces frozen spinach, thawed, drained, squeezed dry and coarsely chopped
6 ounces canned artichoke bottoms, drained and sliced 1/8-inch thick
3/4 teaspoon Tabasco sauce
Blue and white tortilla chips (see note)

In a large saucepan, warm olive oil and butter over medium heat. When butter melts, add onion; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the garlic; cook 2 to 3 minutes longer, stirring frequently. Do not let the onion and garlic brown.

Sprinkle with flour; continue cooking, stirring constantly, until the mixture turns a light golden brown, 10 to 12 minutes. Then, whisking continuously, slowly pour in the stock until it has been smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to a simmer, then remove from heat, add the Parmesan, chicken base, lemon juice and sugar; stir until thoroughly blended.

Add Monterey Jack, then sour cream, spinach, artichoke bottoms and Tabasco; stir until ingredients are thoroughly combined and cheese has melted. Transfer to a warmed bowl; serve immediately, accompanied by tortilla chips.

Note: Chicken base is concentrated broth sold in tubs. Look for it in the soup aisle of supermarkets. Instead of tortilla chips, you can substitute freshly baked focaccia, sourdough, party rye or pita bread as dippers.

SUNDAY MORNING
(Martha's Vineyard B&B, South Haven, MI)

9 eggs
1 pound Jimmy Dean sausage, cooked and crumbled
3 cups whole milk
3 slices white bread, crusts removed and cubed in 1-inch squares
1-1/2 cups shredded cheese
1-1/2 teaspoons dry mustard powder
1 Tablespoon dry parsley
1/4 teaspoon pepper
1/2 teaspoon salt
2 dashes of Mrs. Dash salt-free seasoning

Spray large Pyrex dish (9 x 13 inches) generously. Combine all ingredients, cover with plastic wrap, and place in refrigerator overnight.

Bake for 1 hour in 350-degree oven. Cut into 12 to 15 squares. You may also ladle mixture into 4-ounce ramekins and bake the same as above. Serves 10.

SWEET POTATO BISCUITS
From Thomas Jefferson Makes about 1 dozen biscuits

2 1/2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup chilled lard, cut into pieces
1 cup cooked, peeled, mashed, and cooled sweet potato
1/2 cup heavy cream
1/4 cup coarsely chopped pecans

Preheat oven to 350°F. Grease a baking sheet and set aside.

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, spices, and salt. Add the lard and cut in with a pastry cutter till the mixture is crumbly. Add the sweet potato and stir till well blended. Add the cream and pecans and stir till the dough is just moist.

Transfer to a lightly floured work surface, roll out 1 1/2 inches thick, and cut out rounds with a 2-inch biscuit cutter. Roll the scraps together and cut out more rounds.

Arrange the rounds on the prepared baking sheet about 1 inch apart and bake in center of the oven till golden brown, 25 to 30 minutes. Serve warm or let cool on a wire rack.

TANGERINE CUSTARD

2 eggs
1 1/4 cups milk or half-and-half
2 Tbsp brown sugar
A pinch of salt
2 tangerines (mandarin oranges)

Combine the eggs, milk, sugar, and salt in a mixing bowl and mix until thoroughly combined but not until it becomes foamy. Strain and set aside. Grate enough rind of the tangerines to make 1/2 teaspoon and add it to the egg mixture. Peel the tangerines and separate the sections. Cut each section in half and arrange them in the bottoms of 4 custard cups or ramekins. Gently pour the egg mixture
over the sections. Place the custard cups in a baking dish and add enough water to come halfway up the sides of the custard cups. Bake in preheated 350F until set, about 25 minutes. Remove from the water bath and cool on a wire rack. Refrigerate for at least 2 hours before serving. Serves 4.

THAI-STYLE CHICKEN AND RICE SOUP
Using shrimp instead of chicken in this recipe makes for an equally delicious soup.

8 cups chicken stock or low-sodium chicken broth (64 fl oz)
4 cups water
1 tablespoon Thai green curry paste*
4 garlic cloves, coarsely chopped
1 (2-inch) piece peeled fresh ginger, coarsely chopped
1 teaspoon coriander seeds, crushed
2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2
large bunches)
1 cup jasmine rice
3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut
lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per
lb), peeled and deveined
1 (13- to 14-oz) can unsweetened coconut milk, stirred well
1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
1 1/2 teaspoons salt, or to taste

Accompaniment: lime wedges

Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer, uncovered, until ginger is softened, about 15 minutes. Pour through a paper-towel-lined sieve into a 5- to 6-quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.

Add chicken or shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt, and chopped cilantro. Serves 8

*Available at Asian markets, some specialty foods shops, and some supermarkets.

TIRAMISU
Dominic's Yield: 12 to 15 servings.

6 large eggs, separated (see note)
1 cup granulated sugar
12 ounces mascarpone cheese
1 tablespoon Sambuca (anise-flavored liqueur)
4 to 5 tablespoons sweet Marsala wine
1 to 1 1/4 cups espresso, cooled
36 to 40 ladyfingers, divided (see note)
3 ounces semisweet chocolate, grated
About 1 tablespoon unsweetened cocoa powder
Seasonal berries, for optional garnish

In a large bowl, beat the egg yolks with sugar and mascarpone until creamy. Mix in Sambuca.

With clean beaters, whip the egg whites in a clean bowl until soft peaks form. Fold the whites into the yolk mixture.

Combine Marsala and espresso in a shallow bowl. Quickly dip 18 to 20
ladyfingers into the espresso mixture and arrange in the bottom of a
9-by-13-inch glass pan, forming a single layer. Spread half the
mascarpone mixture over the ladyfingers.

Dip the remaining 18 to 20 ladyfingers in the espresso mixture. Top the mascarpone layer with ladyfingers, placing them perpendicular to the ladyfingers in the bottom layer. Top with remaining mascarpone mixture; smooth the top with a spatula. Sprinkle with chocolate; dust
with cocoa powder. Chill for 4 hours. Garnish with berries.

Notes: If you are concerned about the possibility of salmonella poisoning from the raw eggs, use pasteurized eggs in the shell, which are sold at many supermarkets. Use Italian-style ladyfingers, which are called savoiardi. They are available at markets on the Hill and other ethnic groceries.

VIENNESE PALATSCHINKEN
(The Seymour House B&B, South Haven, MI)

(Make this batter the day before)
8 eggs
1 cup Bisquick
1 cup milk
1/2 tsp. Orange zest
1 tbsp. oil
1/4 cup sugar
1/4 tsp. ground cinnamon
Any fruit jam
Butter

Beat the 7 first ingredients together, then beat at high speed for 3 minutes.
At breakfast time beat batter again at high speed for 3 minutes, add flour or milk as needed to make a thin batter.

Heat an omelet skillet to medium high, melt butter to coat bottom of skillet. Pour approx. 1/4 cup of batter into the skillet. Pick up the skillet by the handle and cover the bottom with batter, almost to the edges. Cook until bubbles form, then turn the pancake and finish cooking. This will take a few tries until you figure out the right temperature. Put pancake onto a platter and spread with jam, or sweetened chocolate powder, sweetened ground nut meats.

WALDORF SALAD WITH CHOPPED TRUFFLES
AND WALNUT DRESSING

3 egg yolks
1/2 cup walnut oil
1/2 cup creme fraiche
1/2 cup plain yogurt
3 tablespoons fresh lemon juice
Salt and white pepper to taste
1 Granny Smith apple, cored and cut into julienne strips
1 Red Delicious apple, cored and cut into julienne strips
1/3 cup julienne strips of fresh celeriac
1/8 teaspoon chopped black truffle
4 to 6 cups baby lettuce or micro greens (as desired for plate size)
Candied walnuts (recipe follows)

Whisk the yolks and walnut oil together to form a mayonnaise. Fold in crème fraiche and yogurt. Add the lemon juice and season with salt and white pepper. Fold in apples and celeriac. Add the truffles and serve on a bed of baby lettuce or micro greens. Garnish with chopped candied walnuts. Makes 4 servings.

WALNUT FUDGE

4 ounces unsweetened chocolate
1 14-ounce can evaporated milk
4 cups sugar
1/4 cup butter
Pinch of salt
2 tsp. vanilla
1 cup walnuts, finely chopped

Combine chocolate, evaporated milk, sugar, butter and salt together in a saucepan. Bring mixture to a boil and cook for 1 minute stirring constantly. Add vanilla and nuts and beat with a mixer until mixture is thickened and less shiny than before. Pour into a greased baking dish or cookie sheet and allow to cool several hours before cutting into 1-inch squares.

WHITE CHOCOLATE BRIOCHE BREAD PUDDING

For chocolate ganache:
1/3 cup plus 1 tablespoon heavy cream
4 ounces bittersweet chocolate, chopped

For bread pudding:
1 loaf brioche bread (such as from Breadsmith)
1 1/2 cups whole milk
2 cups heavy cream
1 vanilla bean, split lengthwise
12 ounces white chocolate, chopped
3 whole eggs
3 egg yolks
3/4 cup packed light-brown sugar
Nonstick cooking spray

Prepare ganache in advance: In a small saucepan, bring cream to a simmer over medium heat. Place chocolate in a shallow bowl; pour hot cream over chocolate and stir until smooth. Refrigerate until firm.

To prepare bread pudding: Cut crust from bread; discard crust. Cut bread into 3/4-inch cubes. Set aside in a large bowl.

Combine milk and cream in a saucepan. Scrape seeds from vanilla bean into cream mixture, then add pod. Bring to a simmer over medium heat; remove from heat and steep for about 20 minutes. Remove vanilla pod. Return cream mixture to a simmer. Remove pan from heat. Add white chocolate; stir until melted.

Whisk or beat together eggs, yolks and sugar until sugar is completely dissolved and mixture is very thick and pale, about 4 minutes. Whisk in about 1/3 of the warm cream mixture to temper eggs. Stir egg and cream mixtures together; pour through a strainer over bread cubes and toss gently. Cover and let stand 20 minutes. (Some liquid will remain unabsorbed by the bread.)

Meanwhile, preheat oven to 325 degrees. Lightly coat 8 (8-ounce) ramekins with cooking spray (see note). Line bottoms only with parchment paper circles; spray paper. Place a layer of the pudding in each ramekin, filling slightly less than halfway. Place a small scoop of ganache in the center, then fill ramekin with pudding, covering ganache.

Arrange ramekins in a baking pan that is at least 2 inches deep. Place pan on oven rack; add hot water to pan, halfway up the ramekins. Bake about 30 minutes or until custard is just set.

Remove ramekins to a wire rack; let cool for 1 hour. To unmold, run a knife between the ramekin and pudding and invert onto a serving plate; remove parchment. Serve warm; garnish as desired.

Pudding may be made in advance and stored in refrigerator for up to 1 week. To serve, reheat in microwave for 30 to 40 seconds before unmolding.

Note: Pudding may be made in a 7-by-11-inch baking pan instead of individual ramekins. Arrange scoops of ganache so that there will be 1 scoop per serving. Bake in a water bath at 325 degrees for about 1 hour; let cool on rack.

WHITEFISH AND SHRIMP CAKES

3/4 pound whitefish fillets, trout fillets, or catfish fillets, cut up
1/2 pound uncooked peeled deveined medium shrimp -- thawed if frozen
4 medium green onions -- chopped (1/4 cup)
2 tablespoons fat-free cholesterol-free egg product or 1 egg white
2 tablespoons chopped fresh parsley
1 tablespoon all-purpose flour
1 tablespoon mayonnaise or salad dressing
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon Worcestershire sauce
Reduced-fat tartar sauce or salsa -- if desired

Place all ingredients except tartar sauce in food processor. Cover and process, using quick on-and-off motions, until fish and shrimp are coarsely chopped.

Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Drop fish mixture by scant 1/3 cupfuls into skillet; flatten with spatula. Cook 4 minutes; turn. Cook about 4 minutes longer or until patties are firm. Serve with tartar sauce. Yield: 6 servings.











 

 

 

 

 

 

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