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

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Recipes from Spike & Jamie

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Contents Disk 441

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).


AUTUMN PORK ROAST
BABA GANOOSH
BAKED LOBSTER DIP
BAKED POTATO SOUP
BEER AND GINGER MARINADE
BEET AND HORSERADISH SALAD
BREAKFAST UPSIDE-DOWN CAKE
BRUSSELS SPROUTS GRATIN
BUTTERSCOTCH SAUCE
CARAMEL APPLE FRENCH TOAST
CARAMEL SHEET CAKE
CARNATION BUTTERSCOTCH SAUCE
CHERRY PIE
CHICKEN CASSEROLE
CHICKEN FRIED STEAK
CHICKEN PROVENCALE
CHICKEN SALAD
CHICKEN WAIKIKI BEACH
CHICKEN YAKITORI
CHILI-CHICKEN STEW
CHINESE FRIED CHICKEN
CHINESE FRIED RICE
CHOCOLATE CHIP CREAM CHEESE COOKIES
CHOCOLATE PEANUT BUTTER COOKIE PIE
CINNAMON TWISTS
CHUNKY CHICKEN VEGETABLE SOUP
CRANBERRY-APPLE CRISP
CROCK POT MEAT FOR BBQ SANDWICHES
CURRIED POTATO CHOWDER
ENCHILADAS HUASTECAS
FLEMISH BEEF STEW
FRENCH BREAKFAST MUFFINS
FRITTATA
HEAVENLY BAKED APPLES
HONEY-GLAZED SPARERIBS
HOT AND SOUR SOUP
HOT FUDGE SAUCE
JALAPEÑO CHEESE SOUP
KUNG PAO CHICKEN
LEMON GARLIC CHICKEN
LOBSTER ROLLS
LOW CARB KETCHUP
MAGGIANO'S SALAD
MANDARIN CHICKEN
OATMEAL COOKIES WITH SOUR CHERRIES
PINA COLADA WEDGES
PINEAPPLE LEMON CREAM CAKE
POTATO AND CHICKPEA STEW
REFRIGERATOR SPICE COOKIES
RHUBARB TART W/ BROWN BUTTER STREUSEL
RICE PUDDING
ROASTED GAME HENS WITH CURRY BUTTER
ROSEMARY CHICKEN & ROASTED VEGGIES
SCHNITZEL
SESAME CHICKEN
SIRLOIN STEAK SOUP
SQUASH CASSEROLE
STRAWBERRY HILL PINEAPPLE
SWIRLED CHOCOLATE AND P B SOUFFLÉ
TEMPURA
TEQUILA TRI-TIP
THAI YELLOW CHICKEN CURRY
TOMATO AND ZUCCHINI SOUP
TORTILLA-BLACK BEAN CASSEROLE
UKRAINIAN BORSCHT
WHITE CHOCOLATE MACADAMIA COOKIES



AUTUMN PORK ROAST
(In Crock Pot)

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

Sprinkle roast with salt and pepper. Place in slow cooking crock pot. Combine remaining ingredients; spoon over roast. Cover. Cook on low for 8 to 10 hours Makes 6 to 8 servings.

BABA GANOOSH

3 eggplants
3 tsp lemon juice
2 cloves garlic or more
2 Tbsp olive oil
2 tsp cumin
salt and pepper

Bake eggplants in 450 degree oven for 50 minutes. Remove eggplants from oven and allow to cool. Peel eggplants and put pulp in a blender or food processor. Add the other ingredients and mix to desired consistency. Some people like to keep a course consistency and some people like to blend the ingredients into a smooth paste. Serve at room temp with toast points and/or pita bread that has been cut into pie pieces.

BAKED LOBSTER DIP

2 each 11/2 lb. lobsters (or tails)
1/4 cup green pepper, diced
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
1 each 5 oz. can water chestnuts, drained
1/4 cup dry sherry
1 teaspoon paprika
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

Place lobsters or lobster tails in boiling, salted water to cover. Bring to boiling; reduce heat and simmer 13-15 minutes, until done. Pour water off and cool. Remove all meat and cut into small pieces.

In saucepan, cook green pepper in butter until tender. Blend in flour; add milk. Cook and stir until thickened and bubbly. Add water chestnuts, sherry, paprika, and salt.

Cook and stir two minutes more. Remove from heat. Stir in lobster. Place in casserole server and sprinkle with grated Parmesan cheese. Bake in 375-degree oven for 15 minutes. Serve warm as a dip, with toasted bagel chips.

BAKED POTATO SOUP

4 - 5 baking potatoes
2 cups water
1 quart milk
1/2 cup celery
1/4 cup butter
1/2 cup sour cream
1/3 cup bacon, cooked and crumbled
1/3 cup green onion, chopped
2 cup sharp cheddar cheese, shredded
1 Tbsp. fresh parsley or dill, chopped
Salt and pepper to taste

Place potatoes in the oven and cook for about 1 hour at 350 degrees. Meanwhile heat water in a large saucepan and add chopped celery to the water and simmer until celery is tender. When potatoes are fully cooked, slice down the center and scoop out pulp of each potato and add to celery and water. Add milk, butter, sour cream, bacon, green onions, 1 cup of the cheddar cheese, parsley or dill and salt and pepper. Allow mixture to simmer over low-medium heat until it thickens. Serve hot with cheddar cheese sprinkled on top. You may also add chives (from the top of the green onions), bacon pieces and sour cream.

BAKED POTATO SOUP II

4 or 5 Yukon gold potatoes
4 or 5 white creamer potatoes
4 or 5 red potatoes
3 large baking potatoes
8 slices of bacon - fried and crumbled
1 industrial size(juice can size) chicken broth
1 bunch of green onions - chopped
1 pound of cheddar cheese - you can use 8ozs mild and 8ozs medium
1 pint heavy whipping cream

Peel and cut first 3 potatoes into 1 inch pieces. Boil them like you would for mashed potatoes. Bake the other potatoes like you would normally. Boil the chicken broth in a large stock pot. Add chives or green onions. Make the boiled potatoes like you would for mashed potatoes - you can add milk and butter and salt if you prefer. Add them to the broth and stir well. Add the bacon. Cut the baked potatoes into bite sized pieces and add to soup. Shred the cheddar cheese and add. When hot add whipping cream and salt and pepper to taste. Serve with garnish of shredded cheese and chives. Extra soup can be frozen to enjoy later.

BEER AND GINGER MARINADE
The Author says:"This is a good marinade for flank steak. The bitterness of the beer marries well with the sharpness of ginger. The orange peel adds a third dimension."

1-1/2 cups flat beer
l/2 cup olive oil
2 tablespoons finely chopped fresh ginger
2 cloves garlic, coarsely chopped
11-by-3-inch piece of orange peel

In a nonreactive bowl, combine the beer, oil, ginger, garlic, and orange peel. Use a receptacle large enough to snugly hold the meat (beef, lamb, or game) but not too large or flavor will not penetrate. Cover tightly and be sure to leave the meat in the marinade long enough to pick up the flavors of the liquid, at least 6 hours and up to 48. Turn frequently so that the marinade is evenly distributed. Strain and use as a basting sauce if desired. Yield: About 2 cups

BEET AND HORSERADISH SALAD

1 pkg. lemon gelatin
1 cup hot beet juice
1/2 teaspoon salt
2 tablespoons horseradish
2 tablespoons sugar
1 cup chopped celery
2 tablespoons minced onion
1 cup diced beets
3 tablespoons vinegar

Dissolve the gelatin in hot beet juice in bowl. Add 1/2 cup cold water and remaining ingredients; mix well. Pour into a 1 quart mold. Chill until firm. Unmold on a serving plate. Yields 8 servings.

BREAKFAST UPSIDE-DOWN CAKE

1 box (18 7/8 ounces) blueberry muffin mix
2 tablespoons active dry yeast(package) -- quick rise type
1 can (8 ounces) pineapple in juice -- slices, reserve juice
1 egg -- beaten
1/3 cup brown sugar, packed
1/4 cup butter or margarine -- melted
4 maraschino cherries -- halved

If mix contains canned blueberries, rinse and drain blueberries; set aside. Place muffin mix and yeast in a bowl. Drain pineapple, reserving the juice in a measuring cup. Set pineapple aside. Add enough water to juice to measure 2/3 cup. Pour into a saucepan; heat to 120-130 degrees F. Add to muffin mix; stir just until moistened. Beat in the egg. Cover and let rest for 10 minutes. Combine brown sugar and butter; pour into a greased 9-inch round baking pan. Cut each pineapple slice in half; arrange over brown sugar mixture. Tuck cherries into pineapple. Spoon half of batter over pineapple. Sprinkle with reserved blueberries. Spread with remaining batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted into cake comes out clean. Immediately invert onto a serving plate. Cool completely.

BRUSSELS SPROUTS GRATIN
(Gegratineerde Spruitjes, Gratin de Choux de Bruxelles)

1 1/2 cups heavy cream
1 1/2 - 2 lbs Brussels sprouts, trimmed and outer leaves discarded
1/4 lb bacon, chopped, fried crisp, and drained
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1/4 cup grated Gruyere or Swiss cheese

Simmer the cream in a small saucepan over moderate heat until reduced by half, about 10 minutes. Meanwhile, place the Brussels sprouts in a pan with salted water to cover and bring to a boil over high heat. Boil for 1 minute, drain, and refresh under running water. Combine the Brussels sprouts and bacon in a lightly greased gratin or baking dish. Season with salt, pepper, and nutmeg. Pour the cream over the top and sprinkle with grated cheese. Bake in a preheated 450F oven until browned on top, about 15 minutes. Serves 4 to 6.

BUTTERSCOTCH SAUCE

1/2 cup butter or margarine
1 cup sugar
1/2 cup evaporated milk
1 tsp. vanilla

Melt the butter or margarine in saucepan. Then add sugar; mix well. Slowly add the milk. Cook, stirring constantly until thickened and sugar is dissolved. Remove from heat and add vanilla. Serve warm over white cake, or cranberry muffins. Store in covered container in refrigerator.

CARAMEL APPLE FRENCH TOAST
by River House Bed and Breakfast

1 cup brown sugar
3 Tbsp clear Karo syrup
6 Tbsp butter
whole pecans
3 Delicious apples, peeled, cored, and sliced
1/3 cup water
1 tsp. cinnamon
3 Tbsp sugar
1 Tbsp lemon juice
1 Tbsp corn starch
12 slices Texas Toast or 1" thick cut French bread
12 oz. cream cheese
6 eggs
1 cup milk
1 cup whipping cream or half 'n half cream
1 Tbsp vanilla
2 tsp. cinnamon (or 1 teaspoon cinnamon + 1 tsp. nutmeg)

Grease generously 13x9" glass pan. Combine sugar, syrup, butter and boil in pan for one minute. Pour and spread over bottom of greased pan. Sprinkle with
pecans. Combine apples, water, cinnamon, sugar, lemon juice and cook, stirring
constantly, in pan over medium heat just until apples begin to soften. Add
cornstarch and continue to stir until thickened. Remove from heat. Thickly
spread cream cheese over 6 slices of bread and place in single layer to cover
caramel mixture in pan (cream cheese side up). Distribute apple mixture over
bread/cream cheese layer. Cover with remaining 6 slices of bread. Blend together eggs, milk, cream, vanilla, cinnamon and gently pour over bread layers in pan.

Cover and refrigerate overnight (not more than 24 hours). Remove cover and bake at 350F., 60 minutes or until brown and slightly puffy. Immediately invert
each serving on plate, sprinkle with powdered sugar, top with sweetened whipped cream and garnish with pecans, cinnamon, or nutmeg. Serves 6

CARAMEL SHEET CAKE

2 cups flour
2 cups sugar
1/2 tsp cinnamon
1/2 cup margarine
1/2 cup oil
1 cup water
1/2 cup buttermilk
1 tsp soda
1 tsp vanilla
dash of salt
2 eggs

Mix flour, sugar, cinnamon and salt. In sauce pan bring margarine, oil and water to a boil. Pour over dry ingredients and mix. Add buttermilk, eggs, soda and vanilla. Beat well. Pour into greased and floured sheet cake pan, 11x15x2-inch. Bake at 400F 15 to 17 minutes

Frosting:
1/2 cup margarine
1 cup brown sugar
1/4 cup buttermilk
2 cup powdered sugar
1 tsp vanilla

Melt margarine, add brown sugar and bring to a boil. Add buttermilk and return to a boil. Remove from burner. Add powdered sugar and vanilla and beat to desired consistency. Spread over warm cake.

CARNATION BUTTERSCOTCH SAUCE

2 cups packed brown sugar
1 cup undiluted carnation evaporated milk
3 Tablespoons corn syrup
1/3 cup butter
1 teaspoon vanilla

Combine sugar, evaporated milk and corn syrup in a 1-quart glass measure. Add butter. Microwave, uncovered, on HIGH (100%) 1 min.; stir Reduce power
to MEDIUM (50%); microwave, uncovered 1 1/2 to 2 min. longer or until heated
through; stir once while cooking. (Do not boil) Add vanilla. yields 2 1/2 cups

CHERRY PIE

9 inch pie crust for two-crust pie
2 15-oz. cans pitted tart red cherries, drained
1 and 1/2 cups sugar
1/4 cup flour
1/8 tsp. almond extract
1 Tbsp. butter

Combine cherries, sugar, flour and almond extract and mix well. Pour into bottom portion of pie shell. Dot with butter. Place top piecrust over cherry mixture and crimp together on the sides. Cut several slits on the top of the crust. Bake at 425 degrees for 30 - 40 minutes or until golden brown and cherries are bubbling through slits made on the top. Serve warm with vanilla ice cream if you desire.

CHICKEN CASSEROLE

2 packages (10 oz. each) frozen cut broccoli, thawed, drained
4 cups of coarsely chopped chicken (1 lb. chick., cooked, skinned and deboned)
1 can cream of chicken soup
1 cup sour cream
2 cups of sharp or mild cheddar cheese; shredded
1/2 cup soft bread crumbs
1/4 cup butter; melted

Arrange broccoli and chicken in the bottom of a sprayed 13x9 inch baking pan. Combine soup and sour cream; mix well.

Stir in 1 1/2 cups cheese; spread mixture over the chicken and broccoli. Combine remaining 1/2 cup cheese, bread crumbs, and butter. Sprinkle evenly over soup mixture. Bake in a preheated 350 oven 40 minutes or until brown and bubbly. Serves 6

CHICKEN FRIED STEAK

2 - 3 pounds round steak, tenderized
1 cup flour
1 tsp. salt
1 tsp. garlic powder
2 tsp. Old Bay seasoning or paprika if you can't find Old Bay
Fresh ground pepper
2 eggs, beaten
1/2 cup milk
Vegetable oil

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

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

CHICKEN PROVENCALE

1 1/4 pounds tomatoes
1 tablespoon butter
1 pound skinless boneless chicken breasts, in 1/2-inch slices
3/4 teaspoon garlic cloves, crushed
1/4 cup fresh basil, chopped
1 teaspoon orange peel, grated
3/4 teaspoon salt
1/2 teaspoon fennel seeds, crushed
1/8 teaspoon fresh ground black pepper
1/4 cup green onions, sliced

Use fully ripe tomatoes. Core and coarsely chop, making about 3 cups, set aside. In a large skillet, melt butter over medium heat, add chicken and garlic and cook for 3 to 5 minutes until chicken is cooked.

Using a slotted spoon, remove chicken to plate. To skillet add reserved tomatoes, basil, orange peel, salt, fennel and black pepper.

Cook and stir until tomatoes are softened, 3 to 5 minutes. Stir in scallions and chicken, cook only until hot, about 1 minute. Serve with rice or Penne Pasta.

CHICKEN SALAD
Yield: 4 servings

12 oz poached chicken
1 tsp caper juice
4 green onions
pepper to taste
1 tbsp dried leaf basil
1 bunch watercress;
1 cup plain low-fat yogurt
4 large romaine lettuce leaves
2 tsp tomato paste
pita bread;
1 tsp capers
tomato

Cut chicken diagonally slices, or in chunks. Place in a medium-size bowl; add
green onions and basil. In another bowl, mix together; season with pepper.
Trim tough stem from watercress. Chop 1/4 of the bunch and mix with chicken
and yogurt sauce. Serve over romaine leaves and garnish with remaining
watercress.

CHICKEN WAIKIKI BEACH

2 Smart Chicken legs and 2 bone-in Smart Chicken breasts
1/2 cup flour
1/3 cup vegetable oil
1 tsp. Salt
1/4 tsp. Pepper

Sauce:
1 can (1lb 4 oz.) sliced pineapple
1 cup sugar
2 Tbsp. Cornstarch
3/4 cup cider vinegar
1 Tbsp. soy sauce
1/4 tsp. Ginger
1 chicken bouillon cube
1 large green pepper (cut crosswise 1/4" circles).

Preheat oven to 350 Degrees.

Wash chicken, pat dry with paper towels. Coat chicken with flour. Heat oil in large skillet. Add chicken, a few pieces at a time and brown it on all sides. Remove as pieces brown to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper.

Sauce: drain pineapple, pouring syrup into 2 cup measuring cup. Add enough water to make 1-1/4 cups liquid. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube; bring to boil, stirring constantly.

Boil 2 minutes. Pour over chicken. Bake uncovered 30 minutes. Add pineapple slices and green pepper, bake 30 minutes longer, or until chicken is tender.
Serve with fluffy white rice. Serves: 4

CHICKEN YAKITORI

1/3 cup mirin (sweet rice wine)
1/3 cup sake
2 tablespoons soy sauce
1/3 cup pureed daikon
1 tablespoon sugar
1 teaspoon cayenne pepper
1 tablespoon vegetable oil
1-1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
9 to 12 bamboo skewers, soaked in water for 30 minutes, then dried
Vegetable oil spray

Combine the mirin, sake, soy sauce, daikon, sugar, cayenne, and vegetable oil in a large zippered plastic bag. Seal and toss the bag back and forth until all the chicken pieces are coated with the marinade. Refrigerate for 30 minutes to 1 hour.

Mound the charcoals in one side of the grill, leaving the other side emptry. Heat the grill.

While waiting for the grill to get hot, remove the chicken from the refrigerator. Thread 5 to 6 pieces of chicken close to one another onto each bamboo skewer. Transfer the remaining marinade to a bowl and set aside.

Spray the chicken pieces generously with vegetable oil, and lay the skewers on the grill over medium-high heat. (The uncovered portion of the skewers should not be over the coals.) Grill, turning frequently to prevent burning and basting with the reserved marinade, until the chicken is slightly charred, and the inside is white, about 12 minutes. Transfer to a platter and serve with Ponzu Sauce.
Yield: 9 to 12 skewers


CHILI-CHICKEN STEW

3 Boneless Skinless Smart Chicken Breasts
1 cup chopped onion
1 medium chopped green pepper
2 cloves minced garlic
2 Tbsp. Vegetable oil
2 cans (14 1/2 oz.) stewed tomatoes
1 can (15 oz.) can pinto beans (drained)
2/3 to 3/4 cup Picante Sauce
1 tsp. Chili powder
1/2 tsp. Salt

Cut chicken into 1" pieces. Cook chicken, onion, green pepper and garlic in oil in Dutch oven until chicken loses pink color. Add remaining ingredients.

Simmer 20 minutes, or for thicker sauce simmer 1 hour or longer.

Ladle into bowls, may top with shredded cheddar cheese, green onion slices, diced avocado, sour cream, may add additional Picante Sauce. Serves: 6-8

CHINESE FRIED CHICKEN

1 lb. boneless, skinless chicken breasts
salt
garlic powder
Chinese five-spice powder
flour for coating
oil for frying

Batter:
1/2 cup all-purpose flour
1 tsp baking powder
2 pinches baking soda
4 Tbsp cornstarch
1/2 tsp salt
1 cup cold water

Wash chicken breasts. Cut crosswise 3 or 4 times to make small pieces. Sprinkle with salt, garlic powder, 5-spice powder (use sparingly). Make batter by combining flour with baking powder, baking soda, cornstarch, salt and cold water. Whip with wire whisk to mix well. Heat oil in wok to 400 degrees F. Dip the chicken pieces in flour then in batter. Deep fry until golden brown. Serve with sweet and sour sauce.
**Batter is also good for coating mushrooms, cauliflower, etc., to be deep fried by same method.

CHINESE FRIED RICE
(Another wonderful recipe contributed by Tigerlily2x4) Serves 4-6

3 cups cooked white rice or rice of your choice * see notes below
2 eggs
3 Tbsp milk
1 cup frozen peas and carrots, thawed
2 green onions, chopped
3 Tbsp butter, margarine or vegetable oil
Low-sodium soy sauce

Optional Ingredients:
Ham, pork loin, chicken, turkey, or shrimp
Mushrooms, washed and sliced

Cook rice according to package directions. I've been told that the rice should be chilled for best results, but I have made it both ways with good results. In a small bowl, beat eggs and milk with a fork or whisk until mixed well. (Add leftover extra yolks if using Kung Pao Chicken recipe.) Heat butter or oil in a large skillet over medium-high heat. If using uncooked meat, add meat and/or mushrooms and sauté until just tender, otherwise, add diced meat with other ingredients. Stir in rice, peas and carrots and green onions until mixed. Make a well in the center of rice mix and add egg mixture. Cook, stirring gently until eggs are set and blend in rice mix. Add just enough soy sauce to color the rice a little and serve extra at the table.

Notes: I usually use about 1/2 cup dry rice (1 cup cooked) per person and adjust other ingredients accordingly. I also prefer to scramble the eggs in a separate skillet, because they turn out fluffier and you can gently blend them in before adding soy sauce.

CHOCOLATE CHIP CREAM CHEESE COOKIES

1/4 cup margarine; softened
1 (8 oz) pkg. cream cheese
1 egg
1/4 tsp. vanilla
1 pkg. (2 layer) white cake mix
1 (8 oz) pkg. choc. chips
1/4 cup ground nuts

Cream margarine and cheese until light and fluffy. Beat in egg and vanilla and half of cake mix until smooth. Stir in remaining cake mix. Add chips and nuts. Bake at 375 for 10 to 12 minutes.

CHOCOLATE PEANUT BUTTER COOKIE PIE

1 (18 oz) pkg. refrigerated choc. chip cookie w/walnuts roll
3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter or margarine; softened
1/4 cup water
1 cup milk choc. chips, melted
16 pecan halves; if desired

Heat oven to 350. Remove cookie dough from wrapper. With floured fingers, press dough in to bottom of an ungreased 9 or 10 inch spring form pan. Bake at 350 for 14 to 18 minutes or until golden brown. Cool 15 minutes.
In a medium bowl, combine powdered sugar, peanut butter, butter and water; mix well. (If necessary, add additional water 1 tsp. at a time until mixture is smooth) Drop spoonfuls of mixture over the baked cookie crust; press evenly to cover crust.

Spread melted choc. chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish top with pecan halves. Refrigerate 1 hour or until chocolate is set.

CHUNKY CHICKEN VEGETABLE SOUP
Makes: 5 (1-cup) servings

1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tsp. oil
1 can (14-1/2 oz.) chicken broth
1-1/2 cups water
2 cups assorted cut-up vegetables (such as sliced carrots, broccoli flowerets
and chopped red pepper)
1 envelope Italian salad dressing mix
1/2 cup minute-type white rice, uncooked
2 tbsp. chopped fresh parsley

Cook and stir chicken in hot oil in large saucepan until browned. Add broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes. Stir in rice and parsley; cover. Remove from heat. Let stand 5 minutes.

CINNAMON TWISTS

1 cup sugar
2 tsp. vanilla
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 stick margarine or butter, softened
1 3/4 cups all purpose flour
1/2 tsp. salt
1 egg

Heat oven to 375. Mix sugar, margarine, vanilla, and egg in a large bowl. Stir in flour, baking powder, and salt. Divide dough in half; stir in cinnamon into one half. Shape l level teaspoonful dough from each half into a 3 inch rope. Place ropes side by side; twist gently. Repeat with remaining dough. Place twists about 2 inches apart on an ungreased cookie sheet. Bake 8 to 10 minutes or until very light brown. Remove from cookie sheet. Cool on wire rack.

CRANBERRY-APPLE CRISP
Village Cafe, Egg Harbor.

6 cups peeled and diced Granny Smith apples (about 5 to 6 large apples)
3 cups fresh or frozen cranberries
2 cups granulated sugar
1/3 cup plus
1 1/2 cups flour (divided)
1 cup packed brown sugar
1 cup rolled oats
1/2 cup (1 stick) butter, room temperature
1/2 cup solid vegetable shortening

Combine fruit, granulated sugar and 1/3 cup flour in greased 13-by-9-inch
baking pan.

Combine brown sugar, oats, remaining 11/2 cups flour in bowl; cut in butter
and shortening until mixture is crumbly. Sprinkle topping over fruit mixture.
Bake in preheated 375-degree oven 50 minutes or until bubbly and browned.

CROCK POT MEAT FOR BARBECUE SANDWICHES

3 lbs, or whatever will fit in your pot, cheap boneless roast, pork or beef.
1 small bottle catsup
1 12 oz can Coke Classic.

Gently place roast in pot. Pour coke over roast. Pour catsup over roast.
Season to taste. Cook on low for 6-8 hours, or high for 4-5 hours. Shred with 2 forks, when done. Serve on warm hamburger buns or warm rolls of choice.

CURRIED POTATO CHOWDER

2 large onions -- thinly sliced
1 clove garlic -- minced
1 teaspoon Splenda brand sucralose, no calorie sweetener
3 cups chicken broth
4 large potatoes -- peeled and diced
1/4 cup dry white wine -- or chicken broth
1 tablespoon dry mustard
1 teaspoon curry powder
1 teaspoon salt
1 cup plain nonfat yogurt

In a large nonstick covered skillet that has been lightly sprayed with cooking spray, cook onions and garlic over low heat until about 15 minutes. Stir frequently. Uncover, stir in Splenda, and continue to cook, stirring often, until onions begin to brown. Meanwhile, in a large saucepan. Bring stock to a boil. Add potatoes, reduce heat to a simmer, and cook until potatoes are tender when pierced with a fork, about 15 minutes. Add onions. Add wine to skillet; stir to loosen any browned bits. Add wine mixture to potato mixture. Return to soup to a simmer. Cook for another 5 to 10 minutes, until potatoes begin to fall apart and soup thickens. Stir in salt, curry powder and dry mustard. Remove soup from stove; stir in yogurt. Return soup to stove; heat through. Do not allow to boil. Ladle into hot soup plates; garnish with grated lemon zest and cucumber slices if desired. (Thicken with dehydrated potato flakes if chowder is too thin for your
taste).

Variation: Corn Chowder
Omit curry powder, mustard, and plain nonfat yogurt. Chop onion and potatoes into small dice. Cook as directed until potatoes are just tender. Add 1/2 cup corn kernels just before serving. Garnish with each serving with bacon bits if desired

ENCHILADAS HUASTECAS
Paul Barajas, Paulinos Mexican Restaurant

4 (8-oz.) rib eye steak or bigger if you like
1 pound Chorizo Mexican sausage
8 tomatillos
3 jalapeno peppers
1 garlic clove
1/4 of a medium-sized onion
Salt to taste
Chihuahua cheese
corn tortillas (number depends on the number of people being served)
32 oz. can refried beans
Sour cream
Cilantro
Chopped onion
Lettuce
Red tomato
Queso Fresco (Mexican farmer's cheese for garnish

Season your steak with salt and pepper. Char-grill it or cook in a pan with a little vegetable oil.

While steak is cooking, place a little Chorizo Mexican Sausage in a pan to cook, but do not overcook it.

To make the green salsa that is an ingredient in the tortillas, boil tomatillos and jalapeno peppers in just enough water to cover them. Place the tomatillos and peppers into a blender with the garlic, onion and a little salt and grind it to a medium point.

At this point, the steak should be cooked just right.

Place a little oil in a pan, and once it is hot enough, deep-fry corn tortillas just for three seconds. Take tortillas and place them on a plate. Cover each with the green salsa. Place Chihuahua cheese inside and roll tortillas into a taquito style.

Using the same pan you used for the tortillas, drain oil out and leave just enough oil in to heat tortillas enough to melt the cheese inside.

On a large plate, place steak and the refried beans at the side. Place the Chorizo sausage on top of the refried beans. Top enchiladas with light sour cream and fine chopped onion and a sprinkle of fine chopped cilantro for decoration.

Add shredded lettuce, tomato and cheese to make a complete meal. Serves 4.

Kitchen tip: Don't deep-fry the corn tortillas too long. And make sure that you leave just enough oil to heat the tortillas just enough to melt the cheese.

FLEMISH BEEF STEW
(Vlaamse Stovery, Les Carbonades Flamandes)

4 lbs boneless stew meat cut into
2-inch pieces
Salt and freshly ground pepper to taste
3 Tbsp all-purpose flour
4 Tbsp butter
3 large onions, thinly sliced
3 cups dark beer
1 tsp dried thyme
2 bay (laurel) leaves
2 Tbsp red currant jelly
1 Tbsp red wine vinegar

Season the beef generously with salt and pepper and dust lightly with flour. Heat half the butter in a large, heavy skillet over high heat and brown the beef in small batches until browned on all sides, transferring them to a large, heavy pot as they are done. Add the remaining butter to the same skillet and sauté the onions until nicely browned, about 20 minutes. Transfer the onions to the pot with the beef.

Deglaze the skillet with the beer, scraping up all the brown bits on the bottom of the pan, and add the beer to the pot. Stir in the thyme and bay leaf and bring to a boil over high heat. Reduce the heat and simmer covered until the meat is very tender, 1 1/2 to 2 hours. Stir in the currant jelly and vinegar immediately before
serving. Serves 6 to 8.

FRENCH BREAKFAST MUFFINS
Black Dog Inn Bed and Breakfast; Estes Park, Colorado

1-1/2 cups plus 2 Tablespoons flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1 egg, beaten
1/3 cup oil
1/2 teaspoon vanilla

Topping
1/3 cup melted butter
Cinnamon/sugar mixture

Combine first 5 ingredients. Add milk, egg, and oil. Mix thoroughly. Spray
12-cup muffin tin with non-stick cooking spray. Fill cups 1/2 full and bake
until lightly browned at 400 degrees for 20 minutes. Remove from oven. Dip in
melted butter and then into cinnamon/sugar. Serve warm.

FRITTATA
(Sherri's MacArthur House B&B, Grand Marais, MN) Serves 10

12 eggs
2 cups low-fat cottage cheese
1 cup Swiss cheese, grated
1/2 cup feta, crumbled
1/2 teaspoon salt
2 or 3 large tomatoes
3/4 cup parmesan cheese, grated
5 cloves garlic, minced

Preheat oven to 375 degrees. Lightly grease 13 x 9 baking dish. Whisk together eggs, cottage cheese, Swiss cheese, feta cheese, salt, and garlic. Pour into prepared baking dish. Slice tomatoes and lay on top of egg mixture. Sprinkle with parmesan cheese. Bake at 375 degrees for 45 minutes or until mixture is set.

HEAVENLY BAKED APPLES

1-1/4 cups apricot nectar
1/3 cup snipped dried apricots
2 tablespoons dried cherries or cranberries
4 medium baking apples (such as Rome or Winesap)
2 tablespoons sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/2 teaspoon vanilla

Preheat oven to 350 degrees F.

Combine apricot nectar, dried apricots, and dried cherries or cranberries in a small saucepan. Bring to boiling. Remove from heat. Let stand 5 minutes. Drain fruit, reserving liquid.

Meanwhile, core apples almost through to bottom. Peel a strip about 1 inch wide around the middle of each. Use the tines of a fork to make a crisscross or wavy pattern in the peeled apple. Place apples in a 2-quart square baking dish.

Combine the drained fruit mixture, sugar, and nutmeg. Spoon into centers of apples. Combine reserved liquid, cardamom, and vanilla; pour over and around apples. Bake, covered, in the preheated oven for 20 minutes. Uncover; bake 20 to 25 minutes more or until apples are tender, basting occasionally with the cooking liquid. Before serving, spoon liquid over apples again. Serve warm. Makes 4 servings.

HONEY-GLAZED SPARERIBS

1 cup packed light brown sugar
1-1/2 cups honey
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
4 garlic cloves, crushed and peeled
1 tablespoon salt
2 teaspoons ground ginger
2 teaspoons Tabasco
6 pounds spareribs


In a medium, nonreactive saucepan slowly heat brown sugar, honey, vinegar and Worcestershire sauce until sugar is completely dissolved. Remove from heat and add garlic, salt, ginger and Tabasco. Stir until completely combined. Let cool to room temperature.

Divide the spareribs between 2 (2-gallon) resealable plastic bags. Pour half the marinade into each bag, press out air and seal. Refrigerate for 12 to 24 hours. Turn over two or three times while marinating.

Place the ribs and marinade in slow-cooker; marinade will not cover all the ribs. Cover and cook on Low for 7 to 8 hours. About halfway through cooking time, carefully reverse ribs so that they all cook part of the time in the liquid. Meat is done when it is tender and falling off the bone. Yield: 6 to 8 servings.

HOT AND SOUR SOUP
Serves 4-6 This recipe makes about 6 cups of soup (basic recipe), perfect as a first course to a Chinese meal or as a main course with addition of meat or tofu.
It can be doubled to use the whole can of bamboo shoots or they can be put
in a Ziploc bag and frozen for future use.

Basic Recipe
5 cups chicken broth (if using canned, you can use 3-14 oz. cans)
4 oz. fresh shiitake mushrooms or 4-6 dried and reconstituted (about 1 cup
sliced)*see note below
1/2 cup julienned bamboo shoots (1/2 of an 8 oz. can), cut into matchstick
size, about 2" x 1/8"
1/2 cup julienned carrots, cut into matchstick size (or peeled baby carrots)
2 Tbsp low sodium soy sauce
2 Tbsp seasoned rice wine vinegar
1/2 teaspoon ground chili paste
1/8 teaspoon ground white pepper
2 1/2 Tbsp cornstarch
1 teaspoon dark sesame oil
2 Tbsp sliced green onions

Optional additions
1 egg, lightly beaten
4 to 8 oz. firm tofu, cubed into ? inch cubes
1/2 to 1 cup finely sliced pork (about 2 inch by 1/2 inch ribbons)
1/2 to 1 cup snow peas

Notes:
* You can substitute Crimini or Woodear mushrooms if Shiitake are not
available.

In a large pot, combine chicken broth, mushrooms bamboo shoots, carrots and
pork if using). Bring to a boil over medium heat. Meanwhile, in small
bowl, combine soy sauce, vinegar, chili paste, white pepper and cornstarch.
Stir until cornstarch is dissolved and set aside. As chicken broth reaches
a boil, turn to medium-low, and simmer until pork is no longer pink and
mushrooms and carrots are slightly soft, about 10 minutes. Slowly add
beaten egg, pouring in a thin stream while stirring gently. Add soy sauce
mixture, green onions and tofu or snow peas if desired and return to a boil
over medium heat. Boil about 1-2 minutes until broth thickens slightly.
Serve.

HOT FUDGE SAUCE

1 can (14 ounces) sweetened condensed milk
3 squares unsweetened chocolate
1 cup sugar
1/4 cup butter
1 teaspoon vanilla

Mix milk, chocolate and sugar in the top of a double boiler smooth. Add butter and vanilla. Heat over boiling water until smooth.

Microwave Instructions: In a glass bowl, melt chocolate in milk by cooking on high for 1 to 2 minutes. Stir in sugar and butter and cook on high for 2 to 3 minutes, stirring every minute. Add vanilla. Serves 12.

JALAPEÑO CHEESE SOUP
Guadalupe Cafe, Santa Fe, NM

6 cups chicken broth
8 celery stalks
2 cups diced onion
3/4 teaspoon garlic salt
1/4 teaspoon white pepper
2 pounds Velveeta cheese
1 cup diced Jalapeño peppers
sour cream
flour tortillas

Dice celery stalks, onions and jalapeños. Cut Velveeta into cubes. In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly. In a blender or food processor place the broth and the cheese. Purée them together until the mixture is smooth. Return the puréed mixture to the saucepan and simmer it for 5 minutes. Add the diced peppers and mix them in well. Serve with a dollop of sour cream and warm flour tortillas.

KUNG PAO CHICKEN

1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks
1 egg white (save yolk for fried rice)
1 TB cornstarch
3 TB vegetable oil
1/2-1 cup roasted peanuts (optional)
2 green onions cut into 1/2 -inch lengths

Sauce:
1 to 3 teaspoons chili paste (1 is mild, 2 is spicy, 3 is...?)
1/4 cup soy sauce (low sodium is okay)
4 teaspoons rice vinegar or dry white wine
1/2 cup chicken broth
2 teaspoons oriental sesame oil (dark is best)
1/2 teaspoon garlic powder or 2 cloves, minced
2 teaspoons cornstarch

In a medium bowl, combine chicken, egg white and 1 Tbsp cornstarch. Toss to
coat and set aside. In small bowl, blend chili paste, soy sauce, sherry, vinegar, chicken broth, sesame oil, garlic and 2 teaspoons cornstarch. Set aside. Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until it separates and turns white, just until tender. Remove any excess oil from pan. Add sauce and stir until somewhat thickened. Stir in green onions and peanuts. Serve over fried rice.

Notes: The contributor of this recipe, (Tigerlily2x4) noted the following: I generally use one large chicken breast per person, but sometimes add an extra for leftovers. If I use 4 chicken breasts or more, I use 2 egg whites and 2 Tbsp cornstarch. If using frozen breasts, it's easier to cut the chicken if only half thawed. My recommendation would be to start out conservative on the chili paste, make it ahead of time and let sit in fridge for and hour or so. Then you can taste and add more if you wish. This recipe will freeze well, but it usually doesn't last that long. The trick is to just cook the chicken until done and not overcook it. Also, I find the peanuts are sort of waterlogged when reheating, so I often do not add the peanuts to the stir-fry and just sprinkle them over the top of the finished dish or provide them in a bowl for each to sprinkle their own. Then you can add fresh peanuts upon reheating.

LEMON GARLIC CHICKEN

4 boneless, skinless chicken breast halves (approx. 1 1/4 lb.)
1/4 cup all purpose flour
2 tablespoons margarine
1 envelope of Lipton Recipe Secrets Savory Herb with garlic soup mix
1 3/4 cup water
2 tablespoons lemon juice

Dip chicken in flour, shaking off excess. In 12 inch nonstick skillet, melt margarine over medium-high heat and brown chicken 4 minutes, turning once.

Stir in soup mix blended with water and lemon juice.

Reduce heat to low and simmer covered 5 minutes or until sauce is slightly thickened and chicken is thoroughly cooked. Serve if desired with hot cooked rice. Serves 4

LOBSTER ROLLS

4 8-ounce fresh or frozen lobster tails
2/3 cup mayonnaise or salad dressing
4 green onions, thinly sliced
2 tablespoons finely chopped red sweet pepper
2 teaspoons finely shredded lemon peel
2 teaspoons lemon juice
Several drops bottled hot pepper sauce
8 6-inch pieces baguette-style French bread, halved lengthwise, or
8 hoagie buns, split
8 romaine leaves

Thaw lobster tails, if frozen. In a large saucepan cook lobster tails, uncovered, in boiling water for 8 to 12 minutes or until shells turn bright red and meat is tender;
drain. (Cook lobster half at a time if necessary.) Let stand about 20 minutes or until cool enough to handle. Remove and discard shells. Coarsely chop meat (you should have about 4 cups).

In a medium bowl combine lobster meat, mayonnaise, green onions, sweet pepper, lemon peel, lemon juice, and hot pepper sauce. Cover and chill for 1 hour.

Hollow out the bottom half of each baguette, leaving a thick shell. Line the bottom of each baguette with a romaine leaf; spoon lobster mixture on top of romaine. Place top half of baguette on lobster mixture. Makes 8 servings.

LOW CARB KETCHUP

3 cups canned tomatoes -- puree in blender
2 teaspoons onion powder
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 cup white vinegar

Put everything in a sauce pan and simmer slowly 1 1/2 hours stirring often. Take off heat and stir in 2 pkg sweetener. Cool and pour in a jar. Keeps 4 months in the fridge.

MAGGIANO'S SALAD
Yield: 4 servings

Corn oil, for frying
4 ounces thinly sliced prosciutto, cut into 2-inch squares

Dressing:
1 tablespoon Dijon mustard
2 teaspoons sugar
3/4 cup water
2 teaspoons fresh garlic, minced
1/3 cup red wine vinegar
3 tablespoons salt
4 cups vegetable oil
Freshly ground black pepper to taste
Pinch dried oregano
Salad:
About 5 cups bite-size romaine lettuce
About 5 cups bite-size iceberg lettuce
1 small red onion, peeled and thinly sliced
4 ounces crumbled blue cheese

In a large, deep skillet, heat 1/2-inch corn oil. Add prosciutto; cook until it turns dark brown and curls up on the ends. Drain on paper towels. Cool and crumble into small bits.

For dressing, in a medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt; whisk together until thoroughly mixed. Whisk in oil in a thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning as needed.

Place lettuce, onion, cheese and prosciutto in a large bowl. Toss. Add enough dressing to lightly coat the leaves; toss and serve immediately. Store extra dressing in airtight container; refrigerate for future use.

MANDARIN CHICKEN
Serves 3

1-1/2 pounds chicken tenderloins
1 egg white, slightly beaten
3/4 teaspoon salt
1-1/2 teaspoons cornstarch
2 cups peanut oil
3 scallions, thinly sliced
1-1/2 tablespoons Hoisin sauce
3/4 tablespoon soy sauce

Cut the tenderloins in small pieces (about 1") and toss them in a mixture of slightly beaten egg white, salt and cornstarch; set aside.

Heat the oil in a heavy skillet or wok until hot. Cook the chicken cubes for 4-5 minutes, making sure to toss them so that the pieces separate and brown lightly.

Remove the chicken from the skillet to a paper towel and drain all but 2 tablespoons of the oil from the skillet.

Heat the oil in the skillet and toss in the green onions, then the Hoisin sauce and then the chicken. Stir well before adding the soy sauce. Serve immediately.

MEXICAN QUICHE

Ingredients
1 6-inch flour tortilla
1/2 cup shredded Monterey Jack cheese (2 ounces)
3 ounces bulk pork sausage
1 tablespoon chopped green sweet pepper
1 egg
1/4 cup milk, light cream or half and half
1/8 teaspoon salt
Salsa (optional)
Fresh cilantro (optional)

Starting with a cold skillet, heat tortilla about 45 seconds or until warm, turning once. Place tortilla into a greased 15-ounce casserole. Top with 1/4 cup of the cheese.

In same skillet cook sausage and green pepper until sausage is cooked and green pepper is crisp-tender; drain well. Spoon over tortilla and cheese in casserole.

3. In a small bowl combine egg, milk or cream, and salt. Mix well. Pour egg
mixture into casserole. Top with remaining cheese. Bake in a 350 degree F
oven for 30 to 35 minutes or until firm. Serve with salsa and cilantro, if desired. Makes 1 serving.

OATMEAL COOKIES WITH RAISINS AND SOUR CHERRIES

1/2 cup butter
3/4 cup light brown sugar
1 cup self-rising flour
Pinch of salt
1-1/2 cups rolled or quick-cooking oats
1 large egg, beaten
2/3 cup skim milk
1 cup dried sour cherries
1 cup raisins

Preheat the oven to 350 degrees F. In a large mixing bowl, cream the butter and sugar together, then mix in the flour, salt and oats.

Add the beaten egg and most of the milk until the mixture is stiff - you may not need to add all the milk. Mix thoroughly, and fold in the dried fruit. Give it a final mix.

Using a teaspoon, place walnut-size pieces of dough onto a non-stick baking sheet (the mixture spreads only slightly, so they do not need to be too far apart).

Bake in the oven for about 20 minutes or until golden brown.

PINA COLADA WEDGES

8 oz. cream cheese; softened
1/3 cup sugar
2 tablespoons rum or 1/2 tsp. rum extract
3 1/2 cups cool whip
1 small can crushed pineapple
2 2/3 cups coconut

Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of cool whip, pineapple with juice, and 2 cups of coconut. Spread in a 8" dish lined with plastic wrap. Invert pan onto serving plate and remove from pan and plastic. Spread with the remaining whipped topping and sprinkle with coconut. Freeze until firm; about 2 hours.

PINEAPPLE LEMON CREAM CAKE

1 box (2 layer) yellow or white cake mix
1 small box lemon Jell-o
1 cup boiling water
1 15 oz. can crushed pineapple, undrained
1 small box instant vanilla pudding
8 oz. carton frozen dessert topping; thawed

Preheat oven as directed on cake mix. Grease a 9 x 13 pan.

Prepare cake as directed on package and bake. As soon as it is out of the oven, combine the boiling water with the Jell-o. With a fork, poke holes all over the cake. Slowly pour the Jell-o over the cake so it is absorbed into the cake.

Mix together the pineapple, instant pudding and dessert topping. Spread over the cake. Refrigerate before serving.

POTATO AND CHICKPEA STEW

1/2 lb. chickpeas (garbanzos, ceci), soaked overnight
2 Tbsp. olive oil
2 large onions, sliced
4 cloves garlic, chopped
1 quart water or salt free vegetable broth
Tie in a square of cheesecloth:
1 sprig rosemary
2 sprigs thyme
2 sprigs summer savory if available
1 bay leaf
4 whole black peppercorns
4 whole allspice
6 whole juniper berries
1/2 tsp. cumin seeds
1 lb. red-skinned (or other boiling) potatoes, unpeeled, cubed
A few grindings of nutmeg
Salt and freshly ground black pepper to taste
1/4 cup additional extra virgin olive oil (for best flavor, get the dark green kind
with the most pronounced taste)

Plenty of assorted chopped fresh herbs (such as flat-leaf parsley, basil, dill,
marjoram, summer savory, cilantro, scallions)
4 oz toasted, chopped walnuts or pecans

Pick over the chickpeas and soak them overnight in plenty of water.

Tie the herbs and spices into a square of cheesecloth then give it several firm whacks with the side of a meat cleaver or a meat tenderizer in order to crack the whole spices.

Heat the oil in a heavy-bottomed pot and sauté the onions and garlic in it. Add the water or broth (the broth needs to be free of salt so it does not toughen the chickpeas). Add the soaked and drained chickpeas and cheesecloth of spices and simmer for an hour and a half. Do not allow to boil or the skins will come off
the chickpeas. Add the potatoes and simmer 45 minutes.

The liquid should reduce to something very thick and the resulting stew should be moist but not soupy. Remove the cheesecloth and squeeze its juices back into the pot; discard. Stir in nutmeg and seasoning to taste. Finish the stew with the extra virgin olive oil; add it and give it several swirls with a large wooden spoon but do not completely mix it in.

Put the stew into a deep platter or wide, shallow bowl. Drizzle with additional olive oil if you like. Generously sprinkle the top with the chopped herbs and nuts.

REFRIGERATOR SPICE COOKIES

1/4 cup honey
1/2 cup butter
1/2 cup light molasses
2 cup unbleached white flour
1/4 cup ground almonds
1/2 tsp grated orange peel
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/2 tsp baking soda Vegetable cooking spray

In a small pot over medium heat, combine honey, butter, molasses and bring to a boil. Remove from heat and let cool for 3 minutes. While mixture is cooling, combine remaining ingredients in a large bowl. Stir in honey mixture until well combined. Divide dough into 4 equal pieces and roll each piece into a log. Wrap each log in plastic wrap and refrigerate 2 or 3 hours or overnight.

Preheat oven to 375 F. Lightly coat a non-stick baking sheet (why if it's non-stick would one have to do this?) with cooking spray and set aside. Lightly flour work surface. Roll each log into a thin dough about 1/8" thick. Cut into shapes with cookie cutters. Transfer to baking sheet and bake for 5 minutes or until firm. Cool on wire cooling racks. Makes 4 dozen.

RHUBARB TART WITH BROWN BUTTER STREUSEL

Crust
1 1/2 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
3 to 4 tablespoons chilled cream

Streusel
9 tablespoons unsalted butter, cut into 1/2-inch cubes
3/4 cup sliced almonds
3/4 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
3/4 cup all purpose flour

Filling
5 cups 1/2-inch-thick slices rhubarb (from about 2 1/2 pounds) 1 1/4 cups sugar
1/2 cup all purpose flour
1 teaspoon grated lemon peel

For crust:
Blend flour, sugar, and salt in processor 5 seconds. Using on/off turns, cut in butter until coarse meal forms. Add egg yolk and 3 tablespoons cream. Blend until moist clumps form, adding more cream if dough is dry. Gather dough into ball. Press enough dough into 10-inch-diameter tart pan with removable bottom to make 1/4-inch-thick crust. Pierce crust all over with fork. Chill at least 2 hours.

For streusel:
Cook butter in large skillet over medium heat until golden, stirring often, about 5 minutes. Remove from heat. Mix in almonds, sugar, and cinnamon. Add flour and stir until moist clumps form. Cool completely. (Crust and streusel can be made 1 day ahead. Cover separately and chill.)

For filling:
Preheat oven to 375°F. Toss all ingredients in bowl to blend. Let stand until filling looks moist, stirring occasionally, about 15 minutes.

Bake cold crust until golden brown, pressing with back of fork if crust bubbles, about 20 minutes. Remove from oven. Reduce oven temperature to 350°F.

Spoon filling into warm crust. Crumble streusel over. Bake until filling is bubbling and streusel is crisp and brown, about 1 hour. Cool tart on rack 30 minutes. Serve warm or at room temperature. Makes 8 to 10 servings.

RICE PUDDING

1/2 cup white rice
1/4 cup water
2 cups skim milk
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup raisins

Cook the rice in 3/4 cup water over medium heat until tender, about 45 minutes. Add the skim milk and sugar. Cook slowly over low heat until thickened, about 30 minutes. Cook. Add the vanilla and raisins and spoon into six serving dishes.

ROASTED GAME HENS WITH CILANTRO CURRY BUTTER

1/3 cup fresh cilantro, chopped
5 tbsp. butter, melted
3 tbsp. honey
1 tbsp. lemon peel, grated
1 tbsp. orange peel, grated
2 tsp. curry powder
1 tsp. ground ginger
2 large oranges, cut into 4 thick rounds
4 Cornish game hens, about 1-1/4 pound each
Salt and pepper

Preheat your oven to 375 degrees.

Mix the cilantro, butter, honey, lemon and orange peel, curry powder and ginger in a bowl and whisk to incorporate.

Place the four orange slices on the bottom of a roasting pan and top with the game hens. Season with salt and pepper.

Rub half of the cilantro curry butter onto the birds and roast until hens have reached an internal temperature of 165 degrees.

Check temperature by inserting a meat thermometer into the thickest part of the thigh. Baste every 15 minutes with remaining butter.

ROSEMARY CHICKEN & ROASTED VEGETABLES

3-lb. whole broiler-fryer chicken
1 tbsp. butter or margarine, melted
4 medium red potatoes, quartered
2 cups fresh baby carrots or frozen baby carrots
2 stalks celery, cut into chunks
12 small white onions, peeled
1 1/2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary leaves, crushed
1 cup chicken broth
1/2 cup orange juice

Brush chicken with butter. Place chicken and vegetables in roasting pan. Sprinkle with rosemary. Mix broth and orange juice and pour half of broth mixture over all. Roast at 375 degrees F. for 1 hr.

Stir vegetables. Add remaining broth mixture to pan. Roast 30 min. or until done. Serves 4. To quickly peel onions, pour boiling water over onions and let stand 5 min. Then slip off skins.

SCHNITZEL
(German style)

6 three ounce pork or veal cutlets
salt and pepper
2 tablespoons butter
1/4 pound smoked ham (or bacon)
1/4 pound mushrooms
1 green pepper, sliced and seeded
1 red pepper, sliced and seeded
1/2 onion thinly sliced
1 ounce ripe olives (can be omitted)
paprika
ground red pepper
3 tablespoons white wine seasoned salt or Knorr Swiss Aroma

Brown the cutlets in the butter. Sauté and mix the rest of the ingredients and spoon over the veal or pork.

It is a colorful dish and goes well with noodles and a nice green salad.
SESAME CHICKEN
(from Jack Poulter) Serves 3 - 4, or 5 - 6 as part of a multi-course meal

3 whole boneless chicken breasts

Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar (for a sweeter sauce use less vinegar; vice-versa)
1/4 cup cornstarch
1 cup sugar
2 Tbsp dark soy sauce
2 Tbsp sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)

2 tablespoons toasted sesame seeds

3 1/2 - 4 cups peanut oil for deep-frying

Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes. To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken. To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

SIRLOIN STEAK SOUP

Lean Sirloin Steak (approximately 1-pound)
2 cups of water
1 can of diced tomatoes
1 can of sliced carrots, drained
2 cloves of garlic, peeled and left whole
1 teaspoon of dried parsley flakes
1/2 teaspoon of thyme
1 can of beef broth
1 can of beef consommé soup
Cooked white rice or thin egg noodles

Cook rice or egg noodles, drain, rinse under cold water and set aside. In a large pot add the water, tomatoes, carrots, garlic, parsley flakes and the thyme. Bring the mixture to a boil and then reduce the heat to simmer. Cut the sirloin steak into strips and then into bite-size pieces. Add the steak pieces to the broth mixture and continue to simmer. Add the can of beef broth and the can of beef consommé soup to the soup mixture. Cook approximately 6-8 minutes or until the meat is cooked through.

Add enough cooked rice or egg noodles to the soup mixture to add substance but not overwhelming. Serve with warm, buttered Italian bread.

SQUASH CASSEROLE

2 lbs. summer squash, sliced in rounds
1 bell pepper, sliced
1 egg
1/2 cup mayonnaise
3 green chilies, chopped, or 1 small can if fresh is not available
1 medium onion, chopped
salt and pepper to taste
1 1/2 to 2 cups grated cheddar cheese

Boil the squash and bell pepper till tender, drain well. Mix together remaining ingredients except cheese and pour over the squash/pepper mixture in casserole dish. Cover with grated cheese. Bake at 350 degrees for 30 minutes. serves 4

STRAWBERRY HILL PINEAPPLE WITH RUM BUTTER GLAZE
Serves 4 - 6

1 large fresh pineapple
caster or icing (confectioners) sugar for sprinkling
3oz unsalted butter
3oz demerara (brown) sugar
juice of 1/2 lime
1 vanilla pod
2 tbsp dark rum
1 quantity coconut ice cream to serve

Slice the top and the bottom off the pineapple, sit it upright on a board and cut it into quarters. Remove the core from each quarter and then slice it across into 2.5cm/1in thick triangular slices. Sprinkle both sides of each piece of pineapple with a little of the caster or icing sugar and barbecue over medium-hot coals for 5-6 minutes until lightly caramelized. Meanwhile melt the butter in a small pan and add the demerara sugar and the lime juice. Split the vanilla pod open with the tip of a knife and scrape out the seeds into the pan (the rest of the vanilla pod can be saved for another recipe). Add the rum, set it alight and place it to the side of the barbecue rack. Stir until it has melted and bubbled to form a smooth glaze. As soon as the pineapple is cooked, remove it from the barbecue on to a
plate, spoon over the rum butter glaze and serve at once with a scoop of coconut ice cream.

Variation:
You can also make this desert using bananas. Barbecue the unpeeled bananas
over medium-hot coals for about 10-15 minutes (depending on how ripe they are), turning them carefully every now and then, until they are virtually black all over and tender. Lift them on to a plate and make a slit in the skin of each one. Pull back the skin slightly, spoon in some rum butter glaze and serve straight away. Sprinkle with a little ground cinnamon if you wish.

SWIRLED CHOCOLATE AND PEANUT BUTTER SOUFFLÉ

Butter or margarine
Sugar
2 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1-1/4 cups half-and-half, light cream, or milk
1/4 cup creamy peanut butter
4 egg yolks
6 egg whites
1/3 cup sugar

Preheat oven to 350 degrees F.

Grease the sides of a 2-quart soufflé dish with butter or margarine. For a collar on the soufflé dish, measure enough foil to wrap around the top of the soufflé dish and add 3 inches. Fold the foil in thirds lengthwise. Lightly grease one side with butter or margarine; sprinkle with sugar. Attach the foil, sugar side in, around the outside of the dish so that the foil extends about 2 inches above the dish. Tape ends of foil together. Sprinkle sides of dish with sugar. Set the dish aside.

Melt chocolate in a small saucepan over low heat, stirring constantly. Set aside.

Melt 3 tablespoons butter or margarine in a medium saucepan. Stir in flour. Add half-and-half, light cream, or milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat. Stir half of the hot cream mixture into the chocolate; set aside.

Stir peanut butter into the remaining hot cream mixture in the saucepan. Beat 2 of the egg yolks in a medium mixing bowl just until combined. Gradually stir the peanut butter mixture into the beaten yolks; set aside.

Beat the remaining egg yolks in another bowl. Gradually stir the chocolate mixture into the remaining egg yolks; set aside.

In a large mixing bowl, using clean beaters, beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add 1/3 cup sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight) and sugar is completely dissolved.

Gently fold half of the beaten egg white mixture into the peanut butter mixture. Transfer peanut butter mixture to the prepared soufflé dish. Gently fold the remaining egg white mixture into the chocolate mixture. Spoon chocolate mixture on top of peanut butter mixture in the soufflé dish. Using a small narrow metal spatula, gently swirl the chocolate mixture into the peanut butter mixture.

Bake in the preheated oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. Serve at once. Makes 6 to 8 servings.

TEMPURA

Common Ingredients for Tempura:
Shrimp / Squid / Green pepper / Eggplant / Sweet potato / Potato / Cabocha (Japanese pumpkin) / Carrot / Shiitake Mushrooms / Renkon (lotus roots)

Basic Steps for Cooking Tempura:

Prepare the ingredients. (Cut into 3/4 inch in thickness. ) Make tempura batter.
Heat vegetable oil in a deep pan to 340-350F degree. Lightly dip ingredients in the batter and immediately fry them until brown. It takes longer to fry vegetables than to fry seafood. Drain tempura on a rack.

Serve right away with tentsuyu (tempura dipping sauce) or salt. Tempura is best served hot. *Grated daikon radish is a common condiment.

Tips for Making Crispy Tempura:

Ice
Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil. (Do not make the batter ahead of time.)

Batter
Try not to over mix the batter and not to coat ingredients with the batter too much.

Frying Order
If you are frying both seafood and vegetables, fry vegetables first. Then, fry seafood. Fry vegetables at 340F degree and fry seafood at 350F degree.

Oil Temperature
To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree. This is said to be the right temperature to fry tempura.

Shrimp
Make a couple incisions on the stomach side of each shrimp so that it stays straight. Then, pick it up by the tail and dip the body part in the batter. ( Tempura Shrimp Recipe)

Squid
Remove the thin skin and lightly flour it before dipping in tempura batter so that it won't splash much.

Tempura Variations:

Kakiage is round mixed tempura. To make kakiage, mix left over tempura batter and thin strips or small pieces of several ingredients together. Take a scoop of the ingredients in a large spoon and slip them to 340F degree oil. Make kakiage into your favorite size.

Ten-don (Tempura Rice Bowl): Serve hot Japanese rice in a bowl. Dip tempura lightly in tentsuyu sauce. Place the tempura on top of rice.

Tempura Udon/ Tempura Soba: Boil udon noodles/soba noodles (the boiling time varies depending on the types of noodles) and drain. Heat men-tsuyu in a pan and add the udon/soba noodles. Serve the udon/soba noodle soup in a bowl. Place tempura on top of the noodle soup.

TEQUILA TRI-TIP

3 - 4 pounds beef tri-tip with most (but not all) the fat trimmed off
3 Tbsp tequila
2 Tbsp sesame oil
2 Tbsp Dijon mustard
1 Tbsp balsamic vinegar
2 cloves minced garlic
1 tsp salt
1 tsp black pepper

Mix all marinade ingredients in a small bowl and place in a large zip-top bag with tri-tip. Marinate at least two hours before desired grilling time.

Grilling Method: Pre-heat gas grill to 400 degrees F. Place meat on grill top-side down for 3-4 minutes for nice grill marks. Flip over and reduce heat slightly - close lid, if possible. To be prepared for flare-ups, keep an open beer by the grill and use as a 'fire extinguisher.' If no flare-ups occur, then enjoy the beer yourself! Cook for 20-25 minutes or until meat thermometer inserted in center reads 135-140 degrees F. for medium. Slice thin and enjoy with a fine Cabernet Sauvignon. Yield: 6 to 8 servings

THAI YELLOW CHICKEN CURRY
(Kaeng Kari Kai)

Winter is a great time for recipes that take a little more preparation. Grind up the ingredients for this Yellow Curry Paste recipe in our Granite Mortar & Pestle or electric blender if you are short of time. The addition of potatoes will make it a welcome meal on a cold night. Serve with a simple Cucumber Relish.

1 lb. chicken or beef (about 1lb)
2 tbsp. Yellow Curry Paste (recipe below)
3 peeled and boiled small potatoes
3 cups coconut milk (3 16-oz. cans Chao Koh brand)
2 tbsp. fried shallots (already prepared or make your own)
1 tsp. salt (sea salt recommended)

Preparing the Curry Dish:
Cut meat into 2 inch thick pieces (chicken) or slices (beef). Fry the spice mixture in 2 tbsp. of the oil used for frying the shallots (if you are ambitious and have made your own fried shallots use that oil or simply use vegetable oil) adding the coconut cream (see note from Kasma below regarding coconut cream) in small amounts. Then add the chicken and cook without stirring. Spoon into a pot. Add the coconut milk and salt. Cook the meat until tender, add the potatoes. Remove from heat when done, dip into serving bowl, and sprinkle with fried shallots. Serve with cucumber relish(recipe below).

THAI YELLOW CURRY PASTE
(Nam Phrik Kaeng Kari)

3 dried chilies, seeds removed, soaked in water
5 broiled shallots
10 broiled garlic cloves
1 tsp. sliced galangal, fresh or dried galangal soaked to soften
1 tbsp. lemon grass, fresh
1 tsp. broiled ginger
1 tbsp. roasted coriander seeds (dry roasted, see our site for how to)
1 tsp. roasted cumin seeds
2 tsp. curry powder
1 tsp. salt (sea salt)
1 tsp. Thai shrimp paste (kapee)

Pound or blend all ingredients until ground smooth. (Note: use an electric blender with a small container or preferably a mortar and pestle.

Cucumber relish
Mix 1/3 cup vinegar, 2 tsp. sugar; and 1 tsp. salt in a pot, bring to a boil, strain and allow to cool. Slice 4 cucumbers, 2 shallots, and 1 red spur chili (mild fresh chili) just before serving and add the vinegar mixture.

Temple of Thai cooking hints:
To make the curry paste, in the mortar and pestle allow at least 20 minutes by hand, or a couple of minutes in a blender. Note that the mortar and pestle will give superior results. It should be smooth with just a hint of chili pieces.

Note from Kasma Loha-Unchit Thai cooking instructor:
"For recipes requiring coconut cream, do not shake the can before opening; spoon out the thick cream on top. On hot days, refrigerate the can so that the cream will harden and can be easily separated from the lighter milk." (see her excellent website for more information about coconut milk and Thai recipes at www.thaifoodandtravel.com

TOMATO AND ZUCCHINI SOUP

2 Tbsp extra virgin olive oil
1 small onion, chopped
1 clove garlic, minced
1 lb. zucchini/courgettes, trimmed and chopped
1 lb. tomatoes, blanched, peeled, chopped, juices saved
as much as possible
2-3 sprigs oregano, chopped 1 large sprig thyme, leaves stripped off
1 tsp. cumin seeds, dry-fried and crushed in mortar and pestle
Salt and freshly ground black pepper to taste
1 large bunch fresh basil leaves, chiffonade

To prepare the cumin seeds, heat a small, heavy skillet, preferably cast iron, over medium heat and have a lid (or anything that will cover it) at hand. Do not use high heat. When the skillet is hot, drop in the cumin seeds and start shaking
the pan back and forth across the burner to keep the seeds moving. In 2-3 minutes, they will start toasting and become very fragrant. Do not allow even one to burn! If they start to pop, hold a lid over the pan while you shake it. When they are well-toasted but not burned, pour them out onto a plate to cool a bit. Transfer
them to a mortar and crush them with the pestle. You can also put them through a clean spice mill or a well-cleaned coffee grinder. (You do not want any hint of coffee flavor here!)

Heat the olive oil in a heavy-bottomed pot and add the garlic and onion. Sauté until tender. Add the zucchini and sauté , stirring, for 2 minutes. Add the tomatoes (seeds strained out or not, depending on your family's preference) and cook, stirring, until they soften and start to fall apart. Add the oregano and cumin
and cook, stirring for an additional minute. Transfer the mixture to a food processor or blender and puree. Return the mixture to the pot and heat it up. Add water as needed to make the texture you want. (The amount depends on the type of tomatoes you use; some have more liquid than others.) Taste and season.

If you are eating this in winter, serve hot. If you are eating this in summer, chill before serving. In either case, fist stir in a little extra virgin olive oil for flavor, and some lemon juice or red wine vinegar if you like, then garnish with the basil
leaves before serving. If you are in the Southern Hemisphere and it is summer, you can chill the soup and serve it cold.

For those of you in South Africa, New Zealand and Australia, now enduring the hottest summer weather, you can keep your kitchen cooler by using the microwave. In a lidded microwave-proof dish, place the oil, garlic, onion and zucchini and cook on high for 3 minutes. Add the tomatoes, zucchini and cumin and cook on high for 5 minutes, or until everything is tender. The suggested times may change depending on the wattage of your particular microwave.
You are welcome to chill it before you puree and season it. Serve as suggested above.

If you have leftovers, you can puree it again to blend in the basil leaves, then add enough icy cold water and ice cubes if you like to turn it into a refreshing snack beverage. In winter, you can also drink it with hot water added to make a hot snack beverage.

The leftovers are also an excellent addition to the work or school lunch box, poured hot or cold into a Thermos bottle. Serves 6-8.

TORTILLA-BLACK BEAN CASSEROLE

2 cups Onion -- chopped
1 1/2 cups Green Pepper -- chopped
14 1/2 ounces Tomatoes, canned -- chopped, not drained
3/4 cup Salsa
4 ounces Jalapenos -- chopped
4 cloves Garlic -- minced
1 teaspoon Ground Cumin
30 ounces Kidney Beans -- black/red, drained
12 6 inch Corn Tortillas
2 cups Monterey Jack Cheese -- shredded
2 medium Tomatoes -- sliced
2 cups Lettuce -- shredded
1/8 cup Green Onion -- sliced
1/8 cup Black Olives -- sliced
1/2 cup Sour Cream -- optional

In a large skilled, combine onion, green pepper, undrained tomatoes, salsa,
jalapenos, garlic and cumin. Bring to a boil, reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.

In a 13" x 9" x 2" baking dish, spread 1/3 of the bean mixture over the bottom of the pan. Top with half of the tortillas, overlapping as necessary, and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Cover with foil and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with remaining cheese and let stand 10 minutes.

Top with tomato slices, lettuce, green onion, and olives. Cut into squares to serve. Serve with sour cream or yogurt.

Additional information: This recipe is also great with substitutions. Try flour tortillas for corn tortillas and add chopped vegetables, such as celery and carrots when sautéing the onion. You can also cut the amount of cheese in half and no one will ever notice.

UKRAINIAN BORSCHT
From Marina

2 generous lbs beef spareribs, cut into 2-inch lengths
2 bunches beetroots (6-8 beets), trimmed, scraped and cut into wedges; greens
reserved for another use
6 boiling potatoes, scrubbed and cubed
1 small head Savoy cabbage, cut into wedges
2 onions, sliced
2 ripe, red tomatoes, blanched, peeled and chopped
Small handful fresh dill, well washed and chopped

Salt and freshly ground black pepper to taste
1 pint sour cream

Put all the ingredients (except salt, pepper and sour cream) into a heavy pot and add enough water to cover. Simmer an hour, or until all the ingredients are tender. Season to taste. Serve in a large soup tureen. Serve the sour cream in a bowl to be added generously to each person's portion of borscht. Serves 6-8.

WHITE CHOCOLATE MACADAMIA
CRANBERRY DREAMS (cookies)

3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup white sugar
1 cup packed light brown sugar
1 cup butter, softened
2 eggs
1 tablespoon vanilla extract
1 cup vanilla baking chips
1 cup chopped macadamia nuts
1 cup dried cranberries

In a medium bowl set aside flour, baking soda and salt.

Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla. Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.

Preheat oven to 350 degrees F. Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. Remove from oven and let cool. Cookies will sink slightly.

Variations: To make chocolate cookies - omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies - Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough - thaw for at least 1/2 hr). Slice 1 inch slices - cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie.





 

 

 

 

 

 

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