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

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Recipes from Spike & Jamie

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Contents Disk 442

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).

RATAFIA BISCUITS (for Typsy Laird)


8 oz. streaky bacon strips, de-rinded if necessary
8 oz. minced (ground) beef
1 large onion, chopped
1 clove garlic, crushed to a cream with a little salt in a mortar and pestle
3 oz. rolled oats
1 Tbsp Worcestershire sauce
1 tsp. prepared mustard
Salt and pepper to taste
1 beaten egg
10 oz. stock

For eating cold:
Additional stock
Dry breadcrumbs

Preheat the oven to 350 F.

Mix bacon, beef, onion and garlic and put through a meat grinder with the fine blade attached. Stir in oats, sauce, mustard and seasoning; add as much stock as need to keep the mixture from being too dry.

Grease a 1-lb loaf tin and press the mixture in firmly. Stand it in a small roasting pan containing enough hot water to come well up the sides and bake for 2 hours.

To eat hot: Remove from the tin, smother with fried onions and serve with
either tomato or brown sauce and jacket (baked) potatoes.

To eat cold: Do not remove the roll from the tin; instead, pour in at once as
much boiling stock as it will absorb, pressing it firmly with the back of a large spoon. Cover with foil, place a weight on top, and refrigerate overnight. To serve, turn it out of the mould, roll it in breadcrumbs, and serve with potato salad.
Serves 4.

8 ounces unsalted margarine
1 1/2 cups sugar
4 large eggs
21/2 cups flour
1 teaspoon baking powder
2 (8 ounce) cans apricots, drained
2 tablespoons cinnamon
2 tablespoons sugar
Preheat oven to 350°.
Grease a 10-inch spring form pan with margarine and lightly dust with flour. Set aside. Beat the margarine until soft in the large bowl of an electric mixer. Add the sugar and mix. Add the eggs, one at a time, beating until thoroughly incorporated after each addition. Add the flour and baking powder, beating only until incorporated. Pour the batter into the pan.
Place the apricot slices on paper towels to dry. Arrange the fruit on top of the cake. Combine the cinnamon and sugar and sprinkle over the fruit. Bake in a 350° oven for 50-60 minutes. Let stand until cool. Servings: 12
Note: You may substitute other toppings such as cherry or blueberry pie filling, canned pears or peaches.


1 cup chicken broth
1 18-oz. jar apricot preserves
1/4 cup onion, finely chopped
2 Tbsp. Dijon mustard
Salt and pepper
4 pound boneless pork loin roast

Combine first 4 ingredients and mix well. Sprinkle pork with salt and pepper. Place pork in a shallow baking pan, spread glaze mixture over pork and bake in the oven at 350 degrees for about 2 hours or until pork is no longer pink and juices run clear.


Makes 6 servings

4 cups cubed winter vegetables (cut into 1/2-inch pieces) such as carrots,
butternut squash, parsnips or sweet potatoes
1 medium onion, cut into 1/2-inch pieces
2 tablespoons olive oil, divided
1 1/2 pounds beef sirloin, cut into 1-inch cubes
3/4 cup chicken broth
5 Bay Leaves , divided
1/2 teaspoon Thyme Leaves
1/2 teaspoon Coarse Grind Black Pepper
1/2 teaspoon salt
1/4 cup dry red wine
3 cups prepared mashed potatoes

Preheat oven to 425° F. Toss chopped vegetables and onion with 1 tablespoon olive oil. Place on a large baking sheet; roast 20 minutes or until vegetables are golden in color.

Sauté beef in 1 tablespoon olive oil in a large skillet over medium-high heat, 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, 3 bay leaves, thyme, pepper, salt and wine. Simmer 5-10 minutes, or until sauce is slightly thickened.

Prepare either fresh or instant mashed potatoes as usual, adding 2 bay leaves to the cooking water. Serve stew over mashed potatoes.

(Rystpap, Riz au Lait)

4 cups milk
1 cup long-grain rice
1/4 cup sugar
1 cinnamon stick
1/2 vanilla bean, split lengthwise
A pinch of saffron threads
Brown sugar for garnish (optional)

Combine the milk, rice, and sugar in a heavy pot and bring to a simmer over moderate heat, stirring occasionally. Add the cinnamon stick and vanilla bean and simmer covered - without stirring - over very low heat for 30 minutes. Stir in the saffron and cook 1 minute, stirring to distribute the color of the saffron. Discard the cinnamon and vanilla and cool to room temperature. Serve garnished with a sprinkle of brown sugar if desired. Serves 4 to 6.


3 cups canned or cooked black beans, drained
1 cup yogurt, plus additional if needed
1 red bell pepper (capsicum), cored, seeded, and finely chopped
2-3 scallions (spring onions), green and white parts, thinly sliced
1 large tomato, seeded and finely chopped
1 Tbsp olive oil
1 tsp red wine vinegar
1 tsp chili powder, or to taste
Cayenne pepper or hot sauce to taste (optional)
Salt and freshly ground pepper to taste

Combine 2 cups of the beans and the yogurt in an electric blender or food processor and process until fairly smooth, adding more yogurt if needed. Coarsely mash the remaining beans with a fork and stir them into the mixture along with the remaining ingredients. Serve chilled or at room temperature with toasted whole-wheat pita bread, whole-wheat crackers, or whole-grain tortilla chips. Will keep up to a week tightly covered and refrigerated. Serves 8 to 12.


1 1/2 cups chickpeas, soaked overnight in water, or 3 cups canned chickpeas
1 branch fresh sage
1 head garlic
1 rabbit, cut into 8 pieces
Sea salt
Freshly ground black pepper
1/4 cup, plus 2 tablespoons, extra-virgin olive oil
4 branches rosemary
1 cup white wine
1 can (28-ounce) whole, peeled San Marzano tomatoes.

Drain the chickpeas and place them in a large saucepan. Add the sage. Remove 3 cloves from the head of garlic, peel them and reserve. Toss the remainder of the head in the pan with the chickpeas. Add enough water to cover by 2 inches and simmer until the chickpeas are tender, about 1 1/2 hours. Add more water if needed.

Meanwhile, preheat the oven to 300 degrees. Season the rabbit with salt and pepper. Heat 1/4 cup oil in a heavy casserole (enameled cast iron is best). When it shimmers, add the rabbit pieces and sauté until quite brown and crusty on both sides, 10 to 15 minutes in all. Remove the pieces as they finish. When all are finished, pour off the fat from the casserole.

Mince the reserved garlic cloves and the rosemary leaves. Add the remaining 2 tablespoons of oil to the casserole, place it over medium heat and gently fry the garlic and rosemary. When the mixture begins to color, add the wine and deglaze the pan. When the wine has reduced by half, add the tomatoes, breaking them up with a wooden spoon.

Return the rabbit to the casserole, cover it and place it in the oven. Cook until the rabbit is tender, about 1 hour. Taste the sauce and adjust the seasonings if necessary.

To serve, spoon a handful of chickpeas and some sauce into each of four shallow bowls, add two rabbit pieces and cover with more sauce. serves 4
Note: Rabbit is available from www.dartagnan.com or 1-800-DARTAGN.

Broccoli raab is also known as broccoli rabe, brocoletti di rape, rapini, and rape. The seeds of this plant produce rapeseed oil which clever Canadian marketers dubbed canola oil, but most Canadians know it as lear (low erucic acid rapeseed) oil. Regardless of what you call it, this is one of the dark green vegetables that should play a prominent role in a healthy diet. If it is not available in your area, regular broccoli may be substituted with excellent results.

3 Tbsp olive oil
3 anchovies, chopped (optional)
2-3 cloves garlic, finely chopped
1 1/2 lbs broccoli raab, cut up
1 cup dry white wine or chicken stock
Salt and freshly ground pepper to taste

Heat the oil in a large heavy skillet over moderate heat. Add the anchovies and garlic and sauté for 2 to 3 minutes, until the anchovies begin to break up and the garlic is very lightly browned. Add the broccoli raab and sauté, stirring frequently, for 3 to 4 minutes. Add the wine and bring to a boil. Cook until most of the wine has evaporated and the broccoli raab is tender, about 5 minutes. Season with salt and pepper. Serve hot or at room temperature. Serves 4 to 6.


2-1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1-1/3 cups butterscotch morsels
1/2 cup semi-sweet chocolate morsels

Preheat oven to 350°. Grease 2 baking sheets. Mix together flour, baking soda and salt. Beat together butter and brown sugar at medium speed until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Stir in vanilla. Stir flour mixture into butter mixture. Fold in nuts, butterscotch morsels and chocolate. Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each ball slightly. Bake cookies until lightly brown, 10 to 15 minutes. Cool slightly and transfer cookies to racks to cool slightly.


4 beaten eggs
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon (optional)
1/2 teaspoon baking soda
3 cups finely shredded carrots* (lightly packed)
3/4 cup cooking oil
1 recipe Cream Cheese Frosting
1/2 cup toasted, finely chopped pecans (optional)
Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9x1-1/2-inch round cake pans; set pans aside. In a large mixing bowl combine flour, sugar, baking powder, cinnamon (if desired), and baking soda.

In another mixing bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture. With a spoon, stir until combined. Pour batter into the prepared pans.

Bake in a 350 degree F oven for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks.

Frost tops and sides with Cream Cheese Frosting. If desired, sprinkle chopped pecans over frosting. Store cake in the refrigerator for up to 3 days. Makes 12 servings.

*Note: The carrots need to be finely shredded or they may sink to the bottom of pan during baking.

Cream Cheese Frosting: 1 - 8-ounce package cream cheese, softened; 1/2 cup
butter or margarine, softened; 2 teaspoons vanilla; and 5-3/4 to 6-1/4 cups sifted powdered sugar.

Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13 x 9 x 2-inch cake.) Cover and store frosted cake in the refrigerator.


10-oz. can cheddar cheese soup
1 lb block Velveeta cut in 8 pieces
1 lb Swiss cheese, grated
12-oz. can beer (or apple cider)
1/2 tsp hot pepper sauce
2 drops liquid smoke flavoring

Place all ingredients in crock-pot. Stir to mix. Cover and cook on low for 2 hours. After 1 hour of cooking time, stir. Before serving, whisk to blend. Serve with bread sticks or veggies for dipping. Or use cubes on Sourdough or French bread on fondue forks for dipping.


1 small pkg. vanilla instant pudding
1 (2 layer) yellow cake mix
1 can peach pie filling
8 oz. cream cheese
1 1/2 cups milk
1 container of cool whip(8 oz)
chopped nuts

Prepare the cake mix as directed on the box. Pour into a greased and floured 9 x 13 pan. Bake according to directions on cake mix bow. Let cool.

Let cake cool. Spread peach filling over cake. Beat the cream cheese, pudding and milk until smooth. Spread over peach filling. Spread the cool whip over the cream mixture. Sprinkle with chopped nuts. Chill before serving.

Makes 3 Dozen Bars

1 cup walnut pieces, divided
1 -1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup shortening
1/2 cup flake coconut

2 packages (8 ounces each) cream cheese, softened
2/3 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 can (21 ounces) cherry pie filling

Heat oven to 350ºF. Spray 13 x 9 x 2-inch pan with No Stick Cooking Spray.

Chop 1/2 cup nuts coarsely. Reserve for topping. Finely chop remaining 1/2 cup nuts.

For crust, combine flour and brown sugar in medium bowl. Cut in shortening until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well; reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of pan. Bake at 350ºF for 12 to 15 minutes, or until edges are lightly browned.

For filling, combine cream cheese, granulated sugar, eggs and vanilla in the bowl of an electric mixer; beat at medium speed until well blended. Spread over hot baked crust; return to oven. Bake 15 minutes.

Carefully spread cherry pie filling over cheese layer.
Combine reserved nuts and crumbs. Sprinkle over pie filling. Return to oven; bake for 15-20 minutes more. Cool in pan on cooling rack. Refrigerate several hours. Cut into 2 x 1-1/2-inch bars. (Recipe from Crisco.com)


2 packages of frozen broccoli spears (10 oz.)
1/2 cup mayonnaise
1/2 tsp. lemon juice
1 can cream of chicken soup, undiluted
2 Tbsp. butter melted
2 cups sliced cooked chicken
1/2 cup fine dry bread crumbs
1 1/4 cup grated sharp cheddar cheese

Grease a shallow 1 1/2 quart baking dish. Cook broccoli according to directions on the package, until almost tender. Drain. Blend mayonnaise and lemon juice with soup. Arrange cooked broccoli in baking dish. Top with chicken slices and pour sauce evenly over all. Sprinkle with mixture of bread crumbs and butter. Top with grated cheese.

Serves 4 This classic sauce can be made ahead and added to your favorite sautéed white meat dish (rabbit, veal, pheasant, quail and even pork).

1-1/2 pounds chicken tenderloin, cut into 1-inch pieces
2 tablespoons olive oil
1 tablespoon garlic, chopped
4 tablespoons red onions, chopped
16 mushrooms, stem trimmed, cut in quarters
1/2 cup white wine
2 teaspoons tarragon
2 tablespoons parsley, fresh, chopped
1 1/2 cups brown sauce, (a mix like Knorr Swiss is fine)
2/3 cup chunky style pasta sauce
1 tomato, small dice

In olive oil, sauté the chicken pieces over high heat for two minutes until lightly browned. Add onion, garlic, and mushrooms and cook for an additional 1-1/2 minutes.

Add wine, tarragon and parsley and cook over high heat until liquid reduces by half (approx. 4 minutes).

Add the brown sauce and the tomato sauce and blend in the pan with a rubber spatula. Toss in the chopped tomatoes, blend and serve over cooked rice or pasta.



For ribs and broth:
1 1/2 lbs. beef ribs, cut into 3" lengths
1 gallon litres water
2 Tbsp soy sauce
1 Tbsp sugar
1 large leek, white and green parts, well washed and chopped
4 cloves garlic, minced
1 Tbsp toasted, crushed sesame seeds
A few grindings black pepper

10 oz. sliced rice cake

For the Mandu Skins:
3 cups flour
1/4 tsp. salt
2/3 cup water

For the Mandu Filling:
4 dry black mushrooms, soaked 30 minutes in hot water
3 oz. soft tofu (bean curd), well mashed
3 oz. bean sprouts, blanched and chopped
3 oz. watercress, finely chopped
6 oz. kimchi, chopped fine
6 oz. finely ground beef
3 oz. finely ground pork
2 eggs
1 tsp. salt
1 Tbsp soy sauce
6 scallions (green or spring onions), chopped fine
3 cloves garlic, minced
2 Tbsp ground toasted sesame seeds
2 Tbsp toasted (dark) sesame oil
Several grindings black pepper

Prepare the ribs and broth:
Cut slits in the rib meat about 1/2"/1cm apart. Simmer the ribs and remaining ingredients for an hour, or until the meat is very tender.

Make the mandu skins:
Blend the flour and salt; mix with water to form a stiff dough. Wrap in a wet towel and let rest 20-30 minutes. Roll the wet dough into a log and slice into thin circles. Roll out the circles to fill.

Make the mandu filling:
Soak the mushrooms and chop them coarsely. Combine with tofu, sprouts,
watercress and kimchi; wring out excess liquid. Brown the meat and mix it with the mushroom mixture. Mix well with remaining ingredients.

Place filling by the teaspoonful on mandu skins. Press closed in a half circle. (Dampen the edges of the skins with cold water and press to seal.)

Remove the ribs from the broth and set on a platter; cover with a tent of foil to keep warm. Strain the broth into a clean pot. Drop in the mandu and slices of rice cake; simmer until done (when they float back to the surface).

Serve the soup garnished with chopped scallions and fresh cilantro (coriander) leaves.

To serve the ribs:
2 Tbsp toasted (dark) sesame oil
2 Tbsp soy sauce
1 Tbsp sugar
1 large leek, white and green parts, well washed and chopped
2 inches fresh gingerroot, minced very fine
1-3 Thai birds-eye peppers, minced
4 cloves garlic, minced
1 Tbsp toasted, crushed sesame seeds
A few grindings black pepper

Place the ribs on a platter. Toss the above ingredients together and drizzle over the hot ribs. Garnish with julienne of scallion. Serves 4-6.


1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup granulated sugar
2 eggs
1 cup milk
1/3 cup semisweet chocolate chips
1 tsp. instant coffee granules
2 tsp. vanilla extract
1 and 1/2 cups whipping cream, divided
2 3-oz. packages ladyfingers split
1/4 cup powdered sugar

Sprinkle gelatin into the 1/4-cup cold water, sit aside and let stand for 1 minute. Beat sugar and eggs for a couple of minutes. Heat milk in a saucepan over low heat; add half of milk to egg and sugar mixture and stir. Pour the milk, sugar and egg mixture into the rest of the milk in the saucepan and continue cooking over low heat stirring constantly. Remove from heat and add gelatin mixture and stir. Whisk in chocolate chips, coffee granules and vanilla and stir until chocolate melts and coffee dissolves. Pour mixture into a metal bowl and place bowl in a larger bowl filled with ice. Let mixture stand for 5 - 7 minutes stirring occasionally until slightly thickened. Beat one cup of whipping cream until soft peaks form and fold into chocolate mixture. Place ladyfingers along the bottom of dessert cups and spoon mixture over ladyfingers. Beat remaining whipping cream and powdered sugar and top each dessert. You may sprinkle with a little ground cinnamon or nutmeg if desired.


12 oz Chicken portions
12 oz Leeks
1/2 oz Butter
2 pints Chicken Stock
1 Bouquet Garni

Melt the butter and fry the chicken until well browned on all sides. Cut the leeks into 4 lengthways, then roughly chop. Reserving the green parts and chop finely.
Add the white pieces of leek to the pan and fry for a few minutes to soften. Add stock and the bouquet garni. Bring to the boil, simmer for 30 minutes, the add the chopped leek greens. Simmer for a further 30 minutes. Remove the chicken, remove skin and bones and cut into chunks. Skim the soup if required. Add the meat to the serving dish, then pour over the soup. Garnish with parsley.


1 (2 layer) white cake mix
1 (16 oz.) can coconut milk
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) bag sweetened flaked coconut
1 (16 oz.) container of whip topping

Prepare and bake white cake mix according to directions on package. Put batter in a 13x9 inch greased baking pan. Remove cake from oven and while still hot, using a fork poke holes all over the top of the cake. Mix coconut milk and sweetened condensed milk together. Pour over the hot cake. Cool completely than frost with whipped topping and sprinkle with flaked coconut. Cover and store in the refrigerator.


Nonstick cooking spray
2 tablespoons cornmeal
3 eggs, beaten
1 cup milk
1 tablespoon butter, melted
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup frozen whole kernel corn, thawed
2 green onions, thinly sliced (1/4 cup)

Preheat oven to 425 degree F. Thoroughly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Sprinkle bottom and sides of each cup with cornmeal. Set aside.

Beat eggs, milk, and butter in a medium bowl with a whisk. Add flour, salt, and pepper; beat until smooth. Stir in corn and onions.

Fill prepared muffin cups two-thirds to three-fourths full with batter. Bake about 30 minutes or until deep golden brown. Serve immediately. Makes 12.

Note: For bite-size puffins, coat thirty-six 1-3/4-inch muffin cups with nonstick cooking spray. Fill cups about two-thirds full; bake 20 minutes or until golden.


2 eggs
1/2 cup sugar
Dash of salt
1/2 cup light cream
2 cups cream-style cottage cheese
2 Tbsp. flour
1 tsp. grated lemon rind
1 Tbsp. lemon juice
1 (9-inch) unbaked pastry shell

Beat eggs until light and fluffy; beat in sugar gradually. Add salt, cream, cottage cheese, flour, lemon rind and lemon juice; mix well by hand. Pour into pastry shell. Bake at 375 degrees for 40 minutes or until knife inserted near center comes out clean.

(Rhode Island)

2 (8-ounces) packages cream cheese
2 tablespoons mayonnaise
4 tablespoons grated onion
1 tablespoon cream style horseradish
2 tablespoons milk
13 ounces crabmeat (fresh) (you can also use the imitation crab, called "Krab.")
Juice of 1 lemon
Worcestershire sauce

Mix all ingredients together until smooth. Add a dash of Worcestershire sauce and juice of lemon. Bake in 10-ounces buttered pie plate for 30 minutes at 350°.

Cover with a sprinkle of paprika.

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

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

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

At this point it can be saved in the refrigerator until later or even frozen until needed. Thaw the purée if needed. Blend in remaining broth and add sherry. Return to pan, heat until just boiling. Add cream just before serving. Do not boil. Give it a few turns of freshly coarsely ground peppercorns.

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

Tangy crème fraîche and a very grown-up rum-pineapple topping take cheese-cake to an entirely new level. For best results, use Philadelphia cream cheese.

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1 tablespoon sugar

3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 vanilla bean, split lengthwise
2 large eggs
3/4 cup crème fraîche or sour cream

1 extra-sweet pineapple, peeled, cut into 1/2-inch-thick rounds, cored
1 cup water
1/4 cup honey
2 tablespoons sugar
2 tablespoons dark rum

For crust:
Preheat oven to 350°F. Blend all ingredients in bowl. Press mixture over bottom of 9-inch-diameter spring-form pan with 23/4-inch sides. Bake until golden, about 12 minutes. Transfer to rack; cool. Wrap outside of pan with 2 layers of foil. Reduce oven temperature to 325°F.

For filling:
Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually beat in sugar. Scrape in seeds from vanilla bean and blend 1 minute. Beat in eggs 1 at a time. Mix in crème fraîche. Transfer filling to crust. Place cheesecake in roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of spring-form pan.

Bake cake until top is dry-looking and slightly puffed, about 1 hour. Turn off oven. Let cake cool in closed oven 1 hour. Remove from water bath. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

For topping:
Preheat oven to 400°F. Place pineapple rings on large rimmed baking sheet. Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally. Pour syrup over pineapple. Roast pineapple 12 minutes. Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer. Cool pineapple on sheet. Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl. (Can be made 1 day ahead. Chill.)

Drain pineapple, reserving syrup. Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing remaining pineapple in syrup separately. Makes 12 servings.


1 large eggplant
1 pound chicken giblets
1 large onion
1 green pepper
1/2 stalk celery
1 pod garlic
1-1 1/2 cups rice
Cooking oil
Peel, dice and salt eggplant. Set aside for one hour (until brown water has accumulated at bottom of bowl). Chop all seasoning and sauté in cooking oil (cover bottom of pot with oil). When seasoning is tender, add boiled, chopped chicken giblets. Sauté for 10 minutes more. Then add drained eggplant, salt and pepper to taste; cover and lower flame. Stir occasionally. When eggplant is done (almost pureed), add cooked rice (more if you like dressing dry, less if you prefer it moist). Cover and cook 10 minutes. Do not add rice until serving time. This recipe is great with beef, fowl or wild game.


2/3 cup onion -- finely chopped
1/2 cup beer -- dark mexican if possible
1/2 cup olive oil
2 tablespoons lime juice
1 1/2 teaspoons chili powder
1 teaspoon garlic powder
1/4 teaspoon cumin powder

In small bowl combine onion, beer, oil, lime juice, chili powder, garlic powder, and cumin. Cover and store in refrigerator until ready to use. When ready to marinate pour over sliced fajita meat which is in a 1 gallon zip baggie, seal and label. If desired, you can freeze this for up to 6 months before use. To use, thaw overnight in refrigerator and use as usual.


4 large boiling potatoes (2 1/4 lb)
3 qt vegetable oil (96 fl oz)
2 cups all-purpose flour
1 (12-oz) bottle cold beer (preferably ale)
1 1/2 lb haddock or cod fillets, skinned, pin bones removed, and fish cut
diagonally into 1-inch-wide strips (5 to 6 inches long)

Special equipment: a deep-fat thermometer

Accompaniment: malt vinegar

Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.

Heat oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes.

Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.

Increase oil temperature to 375°F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.

Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375°F between batches.

Season fish and chips with salt.

note: Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying. Makes 4 servings.


3 cups Grape Nuts cereal
1 cup nonfat milk
1 cup unsweetened applesauce
1 cup raisins or craisins or other dried fruit chopped to raisin size
2 teaspoons vanilla

Preheat oven to 350 mix all ingredients together. Pour into a non stick 9 inch square baking dish Bake for 35 minutes, or until firm cool and cut into squares.

From: Aideen, an Irish girl who lives in Cypress. * Note: 'Neeps' are turnips (rutabaga) and 'Tatties' are potatoes.

Haggis is perhaps the best known Scottish delicacy, and it is wonderful stuff, with a rich flavour, although those partaking for the first time are often put off when they hear what it is made of...but it really is delicious!

Meg Dod's ancient recipe for Haggis

Sheep's pluck and paunch
beef suet
lemon or vinegar

Clean a sheep's pluck thoroughly. Make incisions in the heart and liver to allow the blood to flow out, and parboil the whole, letting the windpipe lie over the side of the pot to discharge impurities. A half-hour's boiling should be sufficient, but throw back half of the liver till it will grate easily.

Take the heart, the half of the liver, the lights, trimming away all skins and black-looking parts, and mince them together. Mince also a pound of good beef suet and four or more onions. Grate the other half of the liver. Have a dozen small
onions peeled and scalded in two waters to mix with this mince.

Have ready some finely ground oatmeal, toasted slowly before the fire for hours, till it is of a light brown colour and perfectly dry. Less than two teacupfuls of meal will do for this quantity of meat. Spread the mince on a board and strew the meal lightly over it with a high seasoning of pepper, salt and a little cayenne. Have a haggis bag (i.e. a sheep's paunch) perfectly clean, and see that there be no thin part to it, else your whole labour will be lost due to its bursting. Put in the meat with a half-pint good beef gravy. Be careful not to fill the bag too full but allow it to swell, add the juice of a lemon or a little good vinegar, press out the air and sew up the bag. Prick it with a large needle when it first swells, let it boil slowly for three hours if large. http://www.rampantscotland.com

Quite often today, Scots opt to buy a pre-prepared haggis... and just add whisky if preferred.

1 large haggis, pre-prepared or home-made (allow 1/2 lb per person)
2 lbs potatoes, peeled (waxy Desirees are good for a luscious, creamy mash)
2 lbs. turnips, peeled
2 oz. butter
2 splashes of milk (or double cream, although this can be too rich for some)
whisky (optional)

Wrap the haggis in foil and place in a large pot of cold water. Bring to the boil, then reduce the temperature and simmer for about 45 minutes per pound.

Meanwhile, peel the potatoes and cut them into equal sized chunks. Place in a pot of boiling water. Peel and cube the turnips and place in another pot of boiling water. Boil both for 15-20 minutes or until tender.

Drain and mash the potatoes, adding any milk and/or cream as desired. Drain and mash the turnip.

Remove the haggis from the foil and transfer to a warmed plate or platter. Read 'Address to a Haggis' (below), piercing the haggis at the appropriate point with a sharp knife (or 'sgian dubh', the dagger kept in a Scots gentleman's sock). Serve with a scoop each of mashed potato and mashed turnip. The haggis can be drizzled with whisky if desired.

(Check on the Typsy Laird dessert, and the Cock-o-Leekie within this collection, to serve with the Haggis)

Here is the grace typically said before eating the haggis:

Some hae meat and canna eat;
And some wad eat that want it:
But we hae meat and we can eat
And sae the Lord be thankit.

Here is Robert Burns' "Address to a Haggis"

Fair fa' your honest sonsie face,
Great chieftan o' the puddin' race!
Aboon them a' ye tak' your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang's my arm.

THe groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o' need,
While thro' your pores the dews distil
Like amber bead.

His knife see rustic labour dight,
And cut you up wi' ready slight, (at this point, the haggis is cut)
Trenching your gushing entrails bright
Like ony ditch;
And then, oh what a glorious sight,
Warm-reekin' rich!

Then horn for horn they stretch and strive,
De'il tak' the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
Then auld guidman, must like to rive,
'Bethankit" hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak' her spew
Wi' perfect scunner,
Looks down wi' sneering, scornfu' view
On sic a dinner!

Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit;
Thro' bloody flood or field to dash,
Oh how unfit.

But mark the rustic, haggis-fed,
The trembing earth resounds his tread,
Clap in his walie nieve a blade,
He'll mak' it whissle;
And legs, and arms, and heads will sned,
Like taps o' thrissle.

Ye pow'rs wha mak' mankind your care,
And dish them out their bill o' fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu' pray'r;
Gi'e her a haggis!


1/2 cup sugar
5 tbsp cornstarch
pinch of salt
3 cups orange juice
4 eggs
1 tbsp lemon juice if oranges are too sweet
1-2 tbsp butter cut into small cubes (optional)
a little orange blossom water if desired

Sift together the dry ingredients. Separate the eggs and beat the yolk until light. Add dry ingredients to yolks and continue beating. Meanwhile, heat the orange juice to a light simmer and slowly add to yolk mixture while beating. Pour all into pan and return to low heat stirring until cooked. Add butter, lemon juice and orange blossom water if using. Meanwhile, beat the egg whites to soft peaks. Gently fold whites into hot custard. Pour into individual cups. I like to place a film of plastic over each top to avoid hardening or lightly run a cold piece of butter
over top. Refrigerate until cold.

(plain rice)

2 cups raw Japanese-style rice
2 1/2 cups water

Put the rice in a bowl and wash it with cold water. Repeat washing until the water becomes clear. Drain the rice in a colander and set aside. Place the rice in a pan or rice cooker and add water. The amount of water used is just a little more than the amount of rice. Let the rice soak in the water at least 30 min. One hour is ideal. *If you are cooking the rice in a pan, cover the pan with a lid and bring to a boil with high heat. Turn the heat down very low and cook about 15-20 min. until the water is almost gone.

Remove the pan from the heat and let it steam for 10-15 min before serving.
*If you are using an electric rice cooker, you don't have to worry about adjusting the heat. You still need to let the cooked rice steam before you open the lid.
** Makes 4 servings.

Note: Japanese rice is a medium grained and gets sticky when it is cooked. The long grained American rice isn't proper for Japanese cooking, because it is drier and doesn't stick together well.


Orange wedges (optional)
Mint leaves (optional)
8 skinless, boneless chicken thighs (about 1-1/2 pounds)
1 clove garlic , minced
1 tablespoon margarine or butter
2 teaspoons finely shredded orange peel
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons honey
1 cup quick-cooking couscous
1/3 cup chopped onion

In a large skillet cook chicken, onion, and garlic in hot margarine or butter over medium heat about 6 minutes or until chicken is brown, turning once. Add orange peel, orange juice, and salt to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Sprinkle cinnamon and allspice onto chicken; drizzle with honey. Simmer, uncovered, for 5 to 7 minutes more or until chicken is tender and no longer pink. Meanwhile, cook couscous according to package directions. Serve with chicken and sauce. If desired, garnish with orange wedges and mint. Makes 4 servings.


Bottom crust:
8 ounces cold unsalted butter
1/4 teaspoon salt
1/2 cup powdered sugar
2 cups flour

1/4 cup flour
2 cups sugar
4 eggs, beaten
6 tablespoons lemon juice

Makes one 9-by-13-inch pan, 18 large or 36 small bars

To make crust: Combine sugar, flour and salt in processor. Cut butter into small pieces and process until it is the consistency of cornmeal. You want it to be crumbly, not in a solid ball. Press into well-greased, 9-by-13-inch baking dish. Bake at 350 degrees for 20 minutes.

To make filling: Combine flour and sugar and mix in beaten eggs and
lemon juice.

Pour over cooked crust, but keep filling a little away from sides of baking dish.

Bake at 350 degrees for 20 minutes or until set and not jiggly. When cool, sprinkle with powdered sugar.


1/4 cup butter or margarine
2 whole chicken breasts halved
1 teaspoon salt divided
1/2 teaspoon dried tarragon leaves divided
2 tablespoons lime juice
2 tablespoons water
1/2 teaspoon Tabasco brand pepper sauce
Hot cooked rice optional

Melt butter in skillet over medium heat. Add chicken, skin-side down; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon tarragon.

Cook 10 minutes until browned. Turn chicken; sprinkle with remaining salt and tarragon.

Cook 10 more minutes until brown. Combine lime juice, water and Tabasco sauce in small bowl, pour over chicken. Cover and simmer 10 minutes longer or until tender. Serve with hot cooked rice, if desired.


2 cups cold (cooked) lobster meat
1 to 2 Tablespoons scallions, thinly sliced
1 cup Swiss cheese, shredded
1/2 cup mayonnaise
2 teaspoons of fresh lemon juice
2 teaspoons salt
4 flour tortillas
4 slices bacon, cooked
Fresh red or green leaf lettuce
1 tomato, sliced (optional)

Mix first seven ingredients together.

Heat flour tortillas in microwave with damp paper towels before assembling.
Spread mixture evenly over each tortilla.

On top of each tortilla add once slice of bacon, a few lettuce pieces and tomato slices. Roll them up and serve.


Sea salt
1 pound maccheroni or penne pasta
3 tablespoons extra-virgin olive oil
1 clove garlic, slivered
2 large bunches mustard greens (about 12 ounces each), stems removed,
cut into 2-inch strips
6 to 7 ounces sheep's milk ricotta, run through a food mill (about 1 3/4 cups)
Freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper.

Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until tender but firm at the core, about 8 minutes. Meanwhile, heat the olive oil in a large sauté pan. Add the garlic and cook until golden.

Add the mustard greens and about 1/4 cup of the pasta cooking water, just enough to steam the greens. When only a little liquid is left in the pan and the greens have wilted, remove the pan from the heat and add the ricotta, stirring with a wooden spoon until the cooking liquid is absorbed.

When the pasta is done, drain it, add it to the sauce and fold everything together. Sprinkle with a handful of grated cheese and fold together again. Season to taste. Serve with more grated cheese on the side. Serves 4 (or 8 as a side)


1 pkg. Duncan Hines Orange Supreme cake mix
1 pkg. (4 serving. size) vanilla instant pudding
4 eggs
1/2 cup veg. oil
1 11 0z. mandarin oranges and juice
Orange juice
(Use juice and orange juice to make 1 full cup of liquid)

Preheat oven to 350. Grease and flour a 10 inch bundt pan.

Combine cake mix, pudding mix, eggs, oil, and one cup of juice. Beat at medium speed with electric mixer for 2 minutes. Add mandarin oranges in the last 30 seconds. Pour into pan. Bake 38 to 43 minutes or until toothpick inserted into center comes out clean. Cool in pan for 20 minutes. Invert onto plate and dust with powdered sugar. Serves 8 to 10

3 tablespoons olive oil
1 large onion, chopped
15-ounce can tomato sauce
Juice of 3 limes
1 bunch cilantro, stems removed
8-ounce can green Israeli olives, pitted
1 loaf frozen gefilte fish
Preheat oven to 375°.
Heat olive oil in a skillet. Add onions and sauté until slightly brown. Add tomato sauce, lime juice and cilantro. Reduce heat and simmer for 10-15 minutes. Add olives and simmer one more minute.
Place frozen gefilte fish in a 9 x 13-inch glass baking dish. Pour sauce over fish and bake covered for 1 hour at 375°. Remove cover and bake an additional 20-30 minutes. Chill overnight. Slice and serve cold. Servings; 6
Cilantro, the American term for coriander; Mexican or Chinese parsley: Looks similar to flat-leaf (Italian) parsley; but can be distinguished instantly by its pungent fragrance. Fresh cilantro is a key ingredient in Mexican, Indian and Chinese cooking.


2 1/2 lbs. ground pork, fat and lean combined
15 8-inch square banana leaves
1 large onion, chopped finely
1 Tbsp dried garlic chips
1 tsp. salt
1/3 tsp. turmeric
1 cup rice or wheat flour
1 cup chopped chives
1 cup pork stock or water
4 Tbsp peanut or coconut oil
1 Tbsp soy sauce
15 bamboo skewers, 1-2 inches long

1 Tbsp dried garlic chips
2 Tbsp peanut or coconut oil
1 slice minced fresh ginger
1/2 tsp chili powder
3 Tbsp vinegar
Large pinch sugar
Salt to taste

Steam banana leaves to make supple. Soak garlic chips in 2 tsp water, and mash. Mix garlic and onion with pork, salt, turmeric, flour, chives, stock, oil and soy sauce; mix well. Divide mixture among the banana leaves and fold by joining
opposite corners. Pin with skewers through all layers. Steam packets about 25 minutes.

To make the accompaniment, fry 2 tsp. chips in 2 Tbsp oil, taking care not to burn them. When the pork is served, unwrap it and spoon a bit of this mixture over it. Mix the remaining ingredients to form a dipping sauce for the pork.
Serve the packets with tea. Serves 15.

(Sticky Rice Cake )

Sticky rice cake (mochi) is an important food in Japanese culture, and usually it's eaten during winter. For example, people decorate their houses with special rice cakes called kagamimochi and eat zoni (rice cake soup) during New Year's holidays.

Fresh mochi is soft, but it becomes hard soon. Prepacked mochi, which are flattened and cut into pieces or shaped into rounds are available at grocery stores. Mochi molds easily, so it's best to cook it soon.

Cooked mochi is very sticky, so be careful not to choke. Mochi can be grilled, fried, and simmered. Enjoy Japanese sticky rice cake!

Zoni Rice Cake Soup

4 cups water
4 pieces mochi (rice cake)
4 pieces chicken thigh
1 small carrot
4 mushrooms
4 inches leek
1/4 pound Chinese cabbage
1 tsp sugar
1 tbsp sake
2 tbsp soy sauce
How to Cook:

Cut the chicken thigh into small pieces.
Cut the carrot, leek, and mushrooms into thin slices.
Put water, sugar, sake, and soysauce in a pan and bring to boil.
Add chicken pieces and vegetable slices in the pan and simmer until softened.
Meanwhile grill the rice cakes in the oven until softened.
Add the grilled rice cakes in the soup.
Stop the heat.


4-pounds corned beef brisket
1/4-pound salt pork diced
1-tablespoon black peppercorns
6 small carrots peeled or 3-large carrots peeled and cubed
3 turnips peeled and quartered
6 small onions peeled
6 small potatoes peeled or 3-large potatoes peeled and quartered
1-small green cabbage cored, cut in wedges

Rinse and dry corned beef. Trim off excess fat. Place in a Dutch oven with cold water to cover over high heat. Add salt pork and peppercorns.

Cover and bring to a boil. When boiling, lower heat and gently simmer for 2-1/2 hours.

Add carrots, turnips, onions and potatoes and cook for about 20 minutes or until vegetables are almost tender.

Add cabbage and cook for an additional 10 minutes or until cabbage is just tender. When vegetables and cabbage are cooked, remove from heat.

Remove meat from pan and carve into thin slices. Place down the center of a heated serving platter. Surround with vegetables and serve.


1 angel food cake
3 1/2 oz. instant vanilla pudding
1 1/2 cups milk
6 oz. peach yogurt
1/3 cup sliced almonds
21 oz. can peach pie filling
8 oz. container cool whip

Trim crust from angel food cake and tear into bite sized pieces. Beat instant pudding mix with and stir in yogurt. In a 9 x 13 pan layer half of the angel food pieces, then half of the peach pie filling, and half of the pudding mixture. Repeat layers. Top with cool whip and garnish with sliced almonds. Refrigerate 4 hours
before serving. Serves 10 to 12


4-cup chopped cored and peeled pears
1-package ball fruit pectin
5-cup sugar
1-teaspoon cinnamon
1/2-teaspoon ground clove
1/2-teaspoon ginger
1/4-teaspoon allspice

In large kettle dump pears and pectin, mix well. Cook over medium heat until mixture starts to boil, stirring constantly.

Add sugar and spices mixed them together ahead of time.

Bring mixture to a boil once again, stirring constantly. Boil one minute and remove from heat. Ladle mixture into hot jam jars, cap and process in boiling water bath for 10 minutes.

Jars will create a seal when they start to cool.


1 (2 layer) yellow cake mix
3 eggs
1/2 cup butter or margarine; softened
2 cups chopped pecans
1 pkg. (8 oz.) cream cheese
3 2/3 cups powdered sugar

Combine the cake mix, one egg and butter in a bowl. Mix well. Stir in nuts. Press mixture into a lightly greased 13 x 9 inch baking pan. Set aside.

In a bowl, beat together the cream cheese, sugar and two eggs. Pour over the prepared crust. Bake at 350 for 45 to 50 minutes. Cool and then cut into bars.

Cajun Connection

1 cup half-and-half
4 large eggs, well beaten
1/4 cup sugar
2 teaspoons vanilla extract
A few gratings of fresh nutmeg
8 slices stale French bread (11/4 inches thick)
4 cups Frosted Flakes, finely crushed
1 cup pecans, finely chopped
4 tablespoons butter
4 tablespoons vegetable oil
2 teaspoons powdered sugar

In a large bowl, combine half-and-half, eggs, sugar, vanilla and nutmeg. Soak bread slices in mixture. Mix Frosted Flakes and pecans in separate bowl. Dip soaked bread in Frosted Flakes and pecan mixture.

Meanwhile, melt butter in a heavy skillet and add oil. When butter and oil mixture is hot, fry bread slices until golden brown on each side. Dust with powdered sugar. Serve with maple syrup.

Kitchen tip: Extra crispy is always better for this recipe. At Cajun Connection, the Pecan Crusted French Toast is deep-fried. If you are pan frying, plan to remove it from the pan when it is a crisp, golden brown.

Serves 8

3-1/2 pounds skinned chicken, cut up
3 tbsp. vegetable oil
1 cup onions, chopped
1 cup diced green bell peppers
2 teaspoons garlic cloves, minced
1 tomato, chopped
1 seeded, diced fresh jalapeno pepper
1/4 teaspoon powdered saffron, Optional
3 1/2 cups low sodium chicken stock
1 bay leaf
4 quartered fresh California plums
4 cups cooked brown rice

Sauté chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes. Add onion, green pepper and garlic, then sauté 2 minutes longer. Add tomato, jalapeno, saffron, stock and bay leaf.

Bring to a boil, cover and simmer 10 minutes. Add plums and rice, heat. Serve with extra plum wedges, if desired.


6 loin pork chops (1/2" thick)
2 tablespoons vegetable oil
seasoned salt and pepper to taste
3/4 cup uncooked long grain rice
1 1/2 cups water
1 can (8 oz) tomato sauce
1/2 envelope of taco seasoning (2 tablespoons)
1 medium green pepper; chopped
1/2 cups shredded cheddar cheese

In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper. Meanwhile, in a greased 13 x 9 baking dish, combine rice, water, tomato sauce and taco seasoning. Mix well. Arrange chops over rice; top with green pepper. Cover and bake at 350 for 1 1/2 hours. Uncover and sprinkle with cheese; return to the oven until cheese is melted. Makes 4 to 6 servings

1 head red leaf lettuce, torn into bite-size pieces
1 head green leaf lettuce, torn into bite-size pieces
2 stalks celery, thinly sliced diagonally
3 scallions, thinly sliced diagonally
1 mango, peeled and cubed
2 tablespoons Dijon mustard
1/3 cup red wine vinegar
1 tablespoon honey
1 teaspoon sugar
1/2 cup olive oil
Pralined Almonds
1 tablespoon canola oil
1/4 cup sugar
1 cup sliced almonds
Salad: Combine red and green leaf lettuce, celery, scallions and mango in a salad bowl.
Dressing: Whisk together Dijon mustard, red wine vinegar, honey and sugar in a small bowl. Gradually whisk in olive oil.
Pralined Almonds: Heat canola oil in a small skillet. Stir in sugar until it begins to melt. Add sliced almonds and continue stirring until caramelized. Remove pralined almonds and set aside to cool.
Pour dressing over salad and toss to coat. Sprinkle pralined almonds on top. Servings: 8-10
Note: A ripe mango will have a blush of yellow-orange or red, which will increase in size as the fruit ripens.
2 racks of Iamb
Kosher salt
Freshly ground black pepper
2 Tablespoons canola oil
1/2 shallot, minced
1 teaspoon garlic, minced
2 tablespoons tomato paste
1/4 cup hot water
1 teaspoon Dijon mustard
1 tablespoon honey
1/8 teaspoon thyme leaves, chopped
Preheat oven to 400°.
Trim excess fat from each rack. Season lamb with salt and pepper. Set aside.
Heat 1 tablespoon oil in small saucepan over medium heat. Sauté shallot and garlic until fragrant, about one minute. Stir in tomato paste and blend until bright red. Add hot water, mustard, honey and thyme until blended thoroughly. Simmer mixture until thick, about 2 minutes. Remove pan from heat and set aside.
Heat remaining 1 tablespoon oil in a large sauté pan over medium-high heat. Brown the outside of each rack, turning several times with tongs to evenly sear the meat on all sides.
Transfer racks to a roasting pan. Brush each rack lightly with the glaze. Roast, uncovered, bone side down in a 400° oven, until glaze is set and lamb reaches an internal temperature of 160°, about 25 minutes. Brush the racks with extra glaze periodically.
Remove racks of lamb from oven and let stand for 10 minutes. Turn racks, bone side up, to slice easily. Serve with pan juices. Servings: 6-8
Serve with Minted couscous with currants and pine nuts.

2 teaspoons vegetable oil
16 ounces chicken breast halves without skin
1/4 cup raspberry jam (seedless)
2 tablespoons orange juice

Heat oil in large nonstick skillet over medium heat until hot. If desired, season chicken with salt and ground black pepper; add to skillet. Cook 10 to 12 minutes or until chicken is fork tender and juices run clear, turning once. Add raspberry jam and orange juice; stir until melted. Bring to a boil. Boil 1 to 2 minutes or until slightly thickened. Serve sauce over chicken. Makes 4 servings


1 (2 layer) yellow cake mix
1/2 cup butter or margarine
1 cup raspberry preserves
8 oz. cream cheese
1/4 cup granulated sugar
2 tablespoons flour
1 tsp. vanilla extract
1 egg
1/4 cup raspberry preserves

Preheat oven to 350.

Crust: Combine cake mix and butter in a bowl until crumbly. Reserve 1 cup. Press remaining mixture into a 13 x 9 pan. Spread 1 cup preserves over crust.

Filling: Stir together cream cheese, flour, sugar, vanilla extract and egg until well blended; fold in preserves. Carefully spread filling over crust. Sprinkle reserved cake mix/butter mixture over filling.

Bake 30 to 40 minutes or until golden brown. Cool before cutting into bars.

These are used in making Scotch Trifle and as you may not be able to obtain them locally, here is how you can make them for yourself. Ratafia essence is made from bitter almonds or the kernels of peaches or apricots. If you can't get this ingredient, use another suitable flavouring. Another solution entirely is to use almond flavoured cookies or dried macaroons instead.

2 egg whites
1 oz butter
4 oz ground almonds
Rice paper
6 oz castor sugar
1 tablespoon flour
4 drops of ratafia essence
Rice paper
Beat the egg whites until they are stiff. Mix the butter and sugar, then add the flour and ground almonds. Mix well and then fold into the egg whites and beat into a smooth paste. Once it starts to stiffen, place in an icing bag with a plain pipe and place drops of around half an inch (1.2cm) on the rice paper, about 2 inches apart. Bake at 350F for 15 to 20 minutes.

Cook 1 cup of rice the ordinary way.

Then, mix together:

2 beaten eggs
3/4 cup sugar
3 to 4 cups milk

Pour this over the cooked rice, add 1/2 cup raisins after this all starts to boil and mix well and put in individual serving dishes. Do not overcook. Once the raisins are stirred in, it should all be done.


1 pound fresh or frozen sea scallops
1/2 pound fresh or frozen medium shrimp in shells
2 cups fresh pea pods or 1 6-ounce package frozen pea pods
1/2 cup sliced green onion
3 cloves garlic, minced
3 tablespoons olive oil or cooking oil
3 tablespoons margarine or butter
2 teaspoons dried parsley flakes
1 teaspoon dried basil, crushed
1/4 teaspoon crushed red pepper
1/4 cup oil-pack dried tomatoes, drained and cut into thin strips , or 1 small
tomato, seeded and chopped
10 ounces linguine, cooked and drained
3 tablespoons freshly grated Parmesan or Romano cheese (optional)

Thaw scallops and shrimp, if frozen. Cut scallops in half. Peel and devein shrimp. In a medium bowl combine scallops and shrimp; set aside. Thaw pea pods, if frozen. Cut in half; set aside. In a skillet cook onion and garlic in hot oil and margarine over medium-high heat for 30 seconds. Add half of the scallop-and-shrimp mixture, parsley, basil, and red pepper. Cook and stir for 3 to 4 minutes or until scallops are opaque and shrimp turn pink. Remove scallop mixture with a slotted spoon; set aside. Repeat with remaining scallops and shrimp. Return all of the scallop mixture to skillet. Add pea pods and tomatoes. Cook and stir for 2 minutes more. In a large bowl toss scallop mixture with linguine. To serve, transfer to a platter and sprinkle with cheese, if desired. Makes 6 servings.


1/4-cup olive oil
5 garlic cloves coarsely chopped
1-pound bay scallops
3/4-cup slivered red peppers
3/4-cup slivered green peppers
1/4-cup chopped onion
1/2-teaspoon Tabasco pepper sauce
1/4-teaspoon salt
2-tablespoons capers drained

In a large skillet, heat the olive oil and sauté the garlic until golden. Add the scallops, red and green peppers, Tabasco sauce, onion, and salt. Stir-fry until scallops turn white and vegetables are crisp tender. Stir in capers.


1 bulb garlic
1/2 tsp. chili powder
1/4 tsp. sugar
3 Tbsp vinegar
1/4 tsp. salt

Peel garlic and pound finely. Mix with remaining ingredients and serve in tiny dishes as a dipping sauce.

This is a basic dip. Pounded ginger, soy, and/or chopped cilantro (coriander leaves, Chinese parsley) may be added as desired.


1 package of English muffins
Butter or margarine for spreading
1 pound of lean ground beef
1 eight-ounce can of tomato sauce
2 tablespoons of dark brown sugar
1 teaspoons of yellow mustard
Dash of Worcestershire sauce
Garlic powder
Black pepper
Finely shredded Cheddar Cheese

Cook the lean ground beef in a non-stick skillet until done, breaking into small pieces as it cooks. Remove the skillet from the heat and drain off any excess oil.
Season the ground beef with a dash of Worcestershire sauce, garlic powder, salt and pepper. Blend the spices into the ground beef by stirring the meat around with a spatula.

In a small bowl, blend together the small can of tomato sauce, brown sugar, and mustard, and then blend the mixture into the skillet of cooked ground beef. Turn the heat to low and simmer the ground beef mixture until hot. Mixture will be thick.

Preheat oven to broil.

Separate the English Muffins into halves and lightly spread each half with butter or margarine, and then sprinkle each muffin half with garlic powder.

Place the prepared English Muffins on a cookie sheet, butter-side up and place them into the oven on the top rack.

Leave the oven door slightly ajar (open) as the broiler will brown the muffins quickly and you will need to remove them as soon as they appear toasted.

Prepare the Sloppy Joes by adding a scoop of the meat mixture on top of an English muffin half, generously top the meat mixture with shredded cheddar cheese and then close the Sloppy Joe using another English muffin half.
Serve with tater tots and coleslaw


1 pkg. Duncan Hines Butter Recipe Golden Cake Mix
1 cup sour cream
1/2 cup Crisco oil
1/4 cup sugar
1/4 cup water
4 eggs

1 cup chopped pecans
2 Tbsp. brown sugar
2 tsp. cinnamon

1 cup powdered sugar
2 Tbsp. milk

Preheat oven to 375 degrees. Combine first six ingredients in large mixing bowl. Beat on high for 2 minutes. Pour 2/3 of batter in greased and floured 10 inch tube pan. Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture. Bake for 45 to 55 minutes until cake springs back when touched lightly. Cool right side up for 25 minutes, then remove from pan. Combine glaze ingredients and drizzle over cake.


4 cups reduced-sodium chicken broth
1 cup water
3 bay leaves
1 large onion, chopped
1 large carrot, chopped
4 cloves garlic, minced
1 teaspoon olive oil or cooking oil
1/4 pound skinless, boneless chicken breast, coarsely chopped
2 ounces various small pastas (such as shells, rotini, ditalini, fusilli, and/or
broken spaghetti)
Fresh sage leaves

In a large saucepan bring chicken broth and water to boiling. Add bay leaves, onion, carrot, and garlic. Reduce heat and simmer, uncovered, for 10 minutes.

In a medium skillet heat oil over medium-high heat. Add chicken; cook and stir about 3 minutes or until golden brown. Add chicken, pastas, and sage to soup; simmer, uncovered, for 8 to 10 minutes or until the larger pieces of pasta are tender but still slightly firm. Discard bay leaves. Makes 3 main-dish servings or 6 side-dish servings.

Makes 6 cups Lasts 1 to 1 1/2 weeks, refrigerated

5 large, ripe mangos, peeled and cut into 1/4-inch dice
2 medium red onions, cut into 1/4-inch dice
2 red jalapeños, stemmed and minced
1 tablespoon peeled and minced fresh ginger
2 tbsp traditional spicy sambal or purchased sambal or hot pepper sauce
1/3 cup fresh lime juice (from 6 to 8 limes)
Kosher salt and freshly ground black pepper to taste

In a large, nonreactive bowl, combine the mangos, onions, jalapeños, ginger, sambal, and lime juice, and blend gently. Season with salt and pepper. Use or refrigerate.


1 whole roasting chicken
2 slices soft whole wheat bread, broken into small bits
1 bulb fennel, scrubbed and chopped
2 tart apples (such as Granny Smith), unpeeled, chopped
4 oz. fresh cranberries
4 oz. toasted pine nuts (pinones)
Grated zest of 1 lemon
Juice of 1 lemon
6 cardamom pods, broken open, black inner seeds used
Several grindings allspice
Several grindings black pepper
1/2 tsp. salt

4 oz. butter, melted

1 orange, peeled and sliced
Pickled crabapple slices
Leafy fronds from fennel

Preheat the oven to 350 F.

Reserve the giblets, neck and feet if you are lucky enough to get them for making soup with the bones. Wash the inside thoroughly and sprinkle with salt to taste.

Toss together remaining ingredients and lightly stuff both ends of the chicken. Wrap the wing tips with foil to prevent their burning. Truss the chicken to close it. Place the chicken breast side down on a roasting rack placed in a roasting pan.
Brush with melted butter and roast 20 minutes. Remove from oven and turn breast side up. Brush with melted butter. Return to oven. Brush with additional melted butter every 20 minutes. Shortly before it is done, remove foil from wing tips and baste then sprinkle with paprika.

The chicken is done when the legs wiggle very easily, or when you prick deeply into the thigh and the juice runs clear.

Remove from the oven and let rest 20 minutes. After it has rested, set it on the platter and garnish.

To make the gravy, sift some flour into the drippings in the roasting pan and whisk well over medium heat. If there is any loose fat or the texture seems puckery, add more flour. When it is smooth and has a golden color (but has not browned), whisk in the bit of water left from steaming the peas, carrots and jicama (I hope you used no more than 2 T./30ml). Then whisk in milk until the gravy is not quite as thick as you like it (it will thicken upon standing). Whisk in several grindings white pepper and salt to taste.

Serves 4

4 skinned chicken breast halves
2 tablespoons vegetable oil
1 cup evaporated milk
2 tablespoons honey
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 16 oz. can sweet potatoes in syrup, drained, reserve 1/4 cup syrup
1/4 cup raisins

Preheat your oven to 350 degrees.

In large skillet, place oil and heat to medium temperature. Add chicken , cook, about 10 minutes or until lightly browned on both sides. Drain chicken on paper towels and place in 13 X 9 X 2-inch baking dish.

In a small bowl, mix together evaporated milk, honey, salt, nutmeg and cloves. Pour over chicken. Bake for 10 minutes.

Remove from oven and arrange sweet potatoes and raisins around chicken. Pour reserved 1/4 cup syrup over chicken. Return to oven and bake about 40 minutes or until fork can be inserted in chicken with ease.

(The Magic Door B&B, Northfield, MN)

For the cake:
1 cup flour (all-purpose)
3/4 tsp baking powder
1/4 tsp salt
4 large eggs
2/3 cup sugar
1 1/4 tsp vanilla

For the syrup:
1/2 cup water
2 tbsp coffee liqueur or dark rum
2 tsp instant espresso powder or instant coffee

For the filling:
6 large egg yolks
1/3 cup sugar
1/4 cup coffee liqueur or dark rum
1 tbsp instant espresso powder or instant coffee
1/2 cup heavy cream
1 1/2 cups mascarpone cheese
1 1/2 tsp vanilla extract

For garnish:
Unsweetened cocoa
Chocolate curls

Preheat the oven to 350. Lightly grease the bottom of a 9 inch round cake pan and line it with parchment paper. Lightly grease the paper and sides of the pan and then dust with flour. To make the cake, in a bowl, whisk together the flour, baking powder, and salt until blended. In a large bowl, using a mixer on medium high speed, beat the eggs until pale and thick, about 3 minutes. Add the sugar and vanilla and continue beating until very thick and tripled in volume, about 3 minutes more. Sprinkle the dry ingredients over the wet ingredients and, using a rubber spatula, fold gently until blended.

Pour into the prepared pan and spread evenly. Bake the cake until it springs back when lightly touched, about 30 minutes. Let cool on a rack for 15 minutes. Run a small knife around the inside of the pan to loosen the cake. Invert onto a cooling rack and lift off the pan. Carefully peel off the parchment paper. Let the cake cool completely.

To make the syrup, combine the water and the sugar in a small saucepan and cook over medium heat, stirring frequently, until the sugar dissolves. Bring to a boil and remove from the heat. Stir in the coffee liqueur and espresso powder. Set aside and cool to room temperature.

To make the filling, in the top of a double boiler, whisk together the egg yolks, sugar, coffee liqueur, and espresso powder. Set over barely simmering water and beat with the mixer set on medium speed until very thick, about 6 minutes. Remove the top of the double boiler from the heat and set aside to cool, stirring frequently. Meanwhile, in a bowl, using the mixer on medium high speed, beat the cream until stiff peaks form when the beaters are lifted. When the yolk mixture is cooled to room temperature, add the mascarpone and vanilla. Beat until smooth and well blended. Using the rubber spatula, fold in the whipped cream.

To assemble, cut the cake horizontally into 3 equal layers. Remove the bottom of a nine inch spring-form pan, close the ring, and set the ring on a flat serving plate. Place 1 cake layer in the spring-form ring. Generously brush and sprinkle with some of the syrup. Scoop about 1 3/4 cup of the filling onto the layer and
spread evenly. Place another cake layer on top of the filling, pressing gently. Generously brush and sprinkle with more of the syrup. Spread about 1 3/4 cups of the filling evenly over this layer. Place the third cake layer on top, pressing gently, then generously brush with syrup. Spread the remaining filling to cover
the top. Holding the pan ring and plate together, gently tap against the counter to settle the ingredients. Cover with plastic wrap and refrigerate for at least 6 hours or up to overnight.

To serve, run a thin knife around the inside of the ring to loosen the cake. Unclasp and remove the ring. Garnish with chocolate curls and a dusting of cocoa. Slice and serve. Makes one 9 inch cake, or 12-16 servings.

Note: This dessert is a bit labor intensive, but well worth the effort! After you've made it a couple of times, the process goes much more smoothly and quickly.

4 tablespoons olive oil
4 tablespoons pareve margarine
2 cups onion, chopped
2 cups fennel, (1 large bulb), chopped, reserve leaves for garnish
2 cups chicken stock
2 bay leaves
2 (28-ounce) cans whole tomatoes
Kosher salt to taste
Freshly ground black pepper to taste
Heat the oil and margarine in a large stockpot over very low heat. Add onion and fennel and cook, covered, until softened about 45 minutes. Add chicken broth and bay leaves.
Increase heat to medium and cook until broth is reduced by half, about 1 hour. Add tomatoes, reduce heat, cover and simmer for 30 minutes.
Discard bay leaves. Transfer soup to a blender or food processor. Puree until smooth. Return soup to stockpot. Season with kosher salt and freshly ground black pepper to taste. Serve hot. Garnish with fennel leaves. Servings: 10

The version of this dessert below, which can also be made at any time of the year, is known as the "Typsy Laird" as it contains sherry and Drambuie liqueur (or else whisky or brandy). If you don't want to be typsy, you can use fruit juice instead. Likewise, if you don't want to make your own custard, the commercial variety will do. You can make your own Ratafia biscuits or use almond flavoured cookies or dried macaroons instead. Recipe from Aideen.

(Check out the recipes for Cock-a-Leekie, and Haggis, shown in this collection.)

6 sponge cakes
1/2 lb. raspberry or strawberry jam
2 oz. ratafia biscuits (recipe included within this collection)
Rind from a lemon, finely grated
Vanilla essence/extract
1/2 cup double (whipping) cream
Flaked browned almonds, glacé cherries, angelica
1/2 cup medium sweet sherry
2 Tbsp. Drambuie or other orange liqueur

For Custard:
4 egg yolks
2 egg whites
1 pint milk
1 oz. caster (granulated) sugar

The custard is made by putting the milk and sugar into a saucepan and bringing to the boil. Mix egg yolks and whites and pour the hot milk over them, stirring well. Return to the saucepan and stir over a gentle heat with a wooden spoon. When the custard runs in ribbons down the back of the spoon, strain into a basin
and cover with dampened greaseproof paper to stop a skin forming.

Split the sponges, mix with jam and put in a glass dish. Crush the ratafia biscuits and scatter on top with the lemon rind. Mix the sherry and Drambuie and pour over the sponges. Leave to soak.

Pour the custard evenly over the sponge etc. Whip the cream until stiff and sweeten a little, if preferred. Spread over the trifle. Sprinkle with flaked almonds, small ratafia biscuits, sliced angelica. If you have any "hundreds and thousands"
confection, sprinkle that on too, just before the trifle is served. Note: If you can't
obtain or make Ratafia Biscuits, use macaroons or other dry almond-flavored cookies.


3 eggs
1-1/2 cups sugar
1 cup oil
1 teaspoon vanilla
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts
4 cups thinly sliced peeled tart apples
Cream Cheese Frosting

Beat eggs until fluffy. Slowly add sugar, beating until thick and lemon colored. Add oil and vanilla. Combine flour, cinnamon, baking powder and salt; mix into egg mixture. Stir in walnuts. Arrange apples in bottom of greased 13 x 9-inch baking pan. Pour batter into pan and spread to cover apples. Bake at 350° for 60 minutes or until cake tester inserted in center comes out clean. Cool. Spread with Cream Cheese Icing. Chill, if desired.








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