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

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Recipes from Spike & Jamie

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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).

ORANGE CAKE (diabetic)


2 pounds boneless, skinless chicken breasts
3 tablespoons butter, divided
1/2 cup chopped pecans
1/4 cup low sugar apricot preserves
1/4 cup bourbon
2 tablespoons plain tomato sauce
2 teaspoons spicy brown or Dijon mustard
1/2 teaspoon minced garlic or 1 clove garlic, crushed
1/4 cup minced onion
3 scallions, sliced thin

First, pound your chicken breasts until they're an even 1/2 inch all over, and cut into 6 portions. Start them browning in 2 tablespoons of the butter in a large heavy skillet over high heat.

While the breasts are browning, melt the last tablespoon of butter in a small, heavy skillet, and stir in the pecans. Stir them over medium high heat for a few minutes, until they're turning golden. Turn off the heat, and reserve.

Now, stir together all the rest of the ingredients except the scallions. When the chicken is light golden on both sides, pour this mixture into the skillet. Turn the chicken over once or twice, to coat both sides with the sauce.

Cover with a tilted lid, and let simmer for about 5 minutes, or until done through.

Serve with the sauce spooned over each portion, and top each with the toasted pecans and sliced scallions.


3 cups broccoli florets
1 can (14 oz) artichoke hearts, drained and halved
1 recipe Canned Condensed Mushroom Soup Substitute (see below)
1/2 cup freshly grated Parmesan cheese
1/4 cup slivered almonds

Steam or boil the broccoli until tender but still crisp, 6 to 8 minutes. Drain and rinse under cold water. Transfer to a greased baking dish and mix with the artichoke hearts and Canned Condensed Mushroom Soup Substitute. Sprinkle with Parmesan and bake uncovered in a preheated 350F (180C) oven until heated through and bubbly. Top with the almonds and bake an additional 10 minutes. Serves 4 to 6.


3/4 lb Polish sausage, sliced
broiler-fryer chicken (2-3 -lbs.)
8 cups water
2 leeks, sliced
2 carrots, sliced
1 large turnip, peeled and cubed
1 large onion, chopped
1 large potato, peeled and cubed
1 clove garlic, minced
1 1/2 tsp salt
1/2 tsp pepper
1 tbsp snipped fresh parsley
1 tsp dried thyme
1 cup shredded cabbage
2 cups cooked navy or great northern beans

In a skillet, cook the sausage until done. Drain on paper towels; set aside. In a large Dutch oven, cook chicken in water until tender. Remove chicken; let cool. Strain broth and skim off fat. Return broth to Dutch oven. Add parsley, thyme and all vegetables except cabbage, beans and cooked sausage Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, remove chicken from bones and cut into bite size pieces; add to the Dutch oven. Add cabbage, beans and cooked sausage. Simmer, uncovered, for about 30 minutes or until vegetables are tender. Yield: 10-12 servings


This soothing soup is from the colorful Basque region of Spain. The recipe
gets its rich, creamy texture from pureeing the ingredients, not from dairy
or fat. Fresh young spinach and leeks give it lots of mineral nutrition, and
the preparation is simplicity itself. Serves 6.

4 medium potatoes, cut into chunks
2 leeks, both white and pale green parts, cut into 4 or 5 pieces, crosswise
2 medium carrots, cut into chunks
1 bunch spinach
6 cups water
3 tablespoons olive oil
Croutons for garnish (optional)

In a large saucepan or stockpot, combine the potatoes, leeks, carrots, and spinach with the water and bring the contents to a boil over high heat. Reduce the heat and simmer gently for about 30 minutes, until the root vegetables are fork-tender. Add the oil and season to taste with salt. Cook for about 5 minutes longer so the flavors blend.

Puree the mixture in a blender, food processor, or food mill (you may have to do this in batches). Return the puree to the pot and gently reheat it, if necessary. Ladle into shallow soup bowls and serve, garnished with croutons, if you like.

Note: To rid spinach of mud and sand, break off the toughest, thickest stems
and then submerge the spinach in a pan or sink filled with cool water. Swish the leaves gently in the water, and let it soak for about 10 minutes. Lift the spinach from the water, transfer it to a large colander, and rinse under cool running water. Shake the colander gently. There is no need to dry the leaves for this recipe.


2 Tbsp unsalted butter
1 small onion, diced
1 clove garlic, minced
3 stalks celery, including leaves, finely diced
3 bottles dark beer (such as Yuengling Porter), flat
1 lb. grated sharp or extra-sharp Cheddar cheese
1 tsp. Worcestershire sauce
1/2 tsp. dry English mustard (such as Coleman's)
Pinch cayenne pepper
Salt and freshly ground white pepper to taste

Chopped parsley

Melt the butter in a heavy-bottomed pot and cook the onion, garlic and celery in it until tender. Pour in 1 bottle of beer and whisk in the cheese until it is melted and smooth. Whisk in the Worcestershire sauce, mustard and cayenne. Add the remaining bottles of beer and whisk until well blended. Simmer gently 2-3 minutes. Do not boil. Taste and add salt and pepper as needed.

This tastes even better if it is made in advance or even the day before, since the flavors have a chance to develop. Serve topped with chopped parsley.
Serves 6.


2 large loaves French bread (torn into 3" pieces) toasted
1 whole pound cake (strawberry glazed) torn into pieces
10 whole eggs
2 cans sweetened condensed milk
3 cartons hazelnut creamer
3 tsp nutmeg
2 tsp cinnamon
1 pound melted butter
2 tsp almond extract

Toast French bread and add strawberry glazed pound cake. Place in baking pan (17-1/4" x 11-3/4" x 2-1/4"). Mix remaining ingredients with a large whisk. Pour over bread and cake. Cover with foil and bake 1 hour 325 degrees. Uncover and bake 15 minutes at 350 degrees. Scoop out portions and pour hot brandy sauce over pudding. Top with chopped roasted nuts and sprinkle with powdered
sugar. Garnish with a strawberry.

Brandy Sauce

10 egg yolks
2 cartons whipping cream
2 bags of powder sugar
2 cups of brandy
2 sp of almond extract
1 pound of butter (melted)

Mix all ingredients well. Place sauce in a double boiler on medium heat, stir occasionally until bubbly and serve.

Yield: 5 servings

1 14-oz. pkg. Broccoli Florets, thawed
2 tablespoons olive oil
3/4 cup grated Parmesan cheese
1/2 cup chopped green onions
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons heavy cream
1/8 teaspoon pepper
1/4 cup pine nuts or chopped walnuts, toasted*

Preheat oven to 350 degrees F.

Remove thawed broccoli from its package. Drain. Place in ungreased 12x8-inch (2-quart) glass baking dish or 2-quart casserole. Drizzle with oil. Sprinkle with 1/4 cup of the Parmesan cheese, toss to coat.

In medium bowl, combine remaining 1/2 cup Parmesan cheese and all remaining ingredients except pine nuts and mix well. Spoon over broccoli.

Bake at 350 degrees F. for 18 to 20 minutes or until sauce begins to bubble and brown. Sprinkle with pine nuts or walnuts.


2 pounds of fresh shrimp, cleaned, shelled and deveined
1 cup of Pineapple Juice
1/2 cup of cooking oil, your choice
6 tablespoons of soy sauce

Clean shrimp, drain and set aside.

Add the pineapple juice, oil and soy sauce to a bowl or zip-lock freezer bag and blend the mixture together well. Add the drained shrimp to the bowl or bag, and stir or shake the bag until all of the shrimp is covered in marinade. Place the covered bowl or bag into the refrigerator and chill for 45-50 minutes or so, returning periodically to turn the shrimp in the marinade.

Remove the shrimp from the marinade and place on a broiler pan or something similar. Broil the shrimp 4-5 minutes on each side or until pink with singed edges.
Serve with Pineapple Rice or baked potato/sour cream

Pineapple Rice

2 cups of cooked white rice

1 tablespoon of olive oil
1 tablespoon of soy sauce
1 tablespoon of sunflower seeds
1 small can of crushed pineapple, drained

Add the olive oil to a medium size skillet and turn the heat to high. Stir in the soy sauce and sunflower seeds. Reduce heat slightly and stir in the drained, crushed pineapple. Blend together well and cook until hot.

Add the pineapple mixture into a bowl filled with the 2 cups of cooked white rice.
Stir and serve.


Sticky Wings

5 lbs. wings, cut apart, discard tips
1 cup soy sauce
1 cup sugar
1 tbsp. garlic powder

Mix soy sauce, sugar, and garlic powder in a container or sealable plastic bag. Add wings, mix together, and marinate for 2--24 hours. Place wings in single layer in baking pan, bake at 375 degrees for about 45 minutes.

Original Chicken Wings

3 lbs. Chicken Wing Drumettes
1 cup Coca-Cola
1 cup Catsup
1/4 cup Butter

Put wings in baking dish. Mix ingredients and pour over them. Bake in a 325 F. oven approximately 1 hour

Hot Wings

3 lbs. Chicken Wing Drumettes
1 cup medium Picante Sauce
2/3 cup firmly packed light brown sugar
3 tbsp. minced onion
1/4 cup Frozen orange juice concentrate, thawed
1/4 tsp. garlic salt

In a 13x9x2 inch baking dish, place drumettes in a single layer. Bake covered at 375 F. for 45 min.; drain. Combine remaining ingredients in saucepan. Bring Salsa to boil; simmer uncovered 15 min. Pour sauce over drumetttes and bake 45 minutes longer.

Mexican Wings

1/2 cup Corn oil
1/4 cup Chili powder
1 tsp. Oregano
1 tsp. Ground cumin
12 oz. Tortilla corn chips
1 lb. Chicken wing drumettes

Preheat oven to 350F. In a small bowl, whisk together the oil, chili powder, oregano, and cumin. Blend well. Pulverize the tortilla chips in a food processor. Pour into a shallow bowl. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips to coat. Set on a foil-lined baking sheet and bake for 45 minutes, until browned and crisp outside and tender inside. Serve hot.

Barbecue Chicken Wings

5 lbs chicken wings-with tips cut off
1 (12 oz.) bottle chili sauce
1/3 cup lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons molasses
2 teaspoons salt
2 teaspoons chili powder
1/4 teaspoon hot pepper sauce
Dash of garlic salt

Place wings in crock pot. Combine all remaining ingredients and pour over chicken. Cook on low 6 to 8 hours or on high for 2 to 3 hours. Yields: 6 to
8 servings.

Hot Wings
( Hooter's Style)

Thoroughly wash wings
Mix flour, salt. pepper, cayenne pepper, and garlic together. The more cayenne pepper you add, the hotter the wings. Dredge the wings in the flour mixture.
Deep fry the wings in vegetable oil ( about 350 degrees) Cook for approx 7 minutes or until fully done.

Butter Mixture ( for approx 5 lb wings)

1 lb butter or margarine
1 qt Durkees Original (or Red Hot) Wing Sauce or any brand of choice
(Crystal's is also pretty good)
3 oz of cayenne pepper

Melt butter and add hot sauce and cayenne together. To add additional HEAT,
add more cayenne. Be careful. As soon as your wings come out of the fryer,
place in a colander with a bowl underneath. Pour your sauce mixture on the
wings. The longer the sauce sits on your wings, the hotter your wings. After
you have drained the sauce off your wings, place the remaining sauce from
your bowl back in to the pan and simmer.

The Key to making good Hot Wings is: Sauce the wings immediately after
removing from the oil, and keep your wing sauce simmering (not boiling).

Sierra's Grandma's Secret Buffalo Wing Sauce
Recipe courtesy Arnette Rauh
Yield: 4 to 6 servings

2 cups vegetable oil
10 whole, fresh chicken wings, cut in pieces (20 wing pieces)
1 stick butter
4 tablespoons brown sugar
5 tablespoons tomato sauce
1/4 teaspoon garlic
1/4 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon chili powder
1/4 teaspoon salt
1 teaspoon oregano, fresh or dried
Dash beer
1 dash hot sauce (recommended: Frank's Hot Sauce)

Chicken Wing preparation: Heat 2 cups vegetable oil to 350 degrees F in a large skillet on stovetop. Drop wing pieces into hot oil and fry for 10 to 15 minutes or until crisp. Transfer wings to paper towels to remove excess oil.

Buffalo Wing Sauce: Melt butter and brown sugar together over medium heat in
a small saucepan on stovetop. Add tomato sauce and hot sauce into mixture.
Finally, add garlic, onion powder, white pepper, chili powder, salt, and oregano. Add a dash of beer, to taste. Stir over low heat until mixture is well blended. Toss sauce liberally over chicken wings. Serve buffalo wings with blue cheese dressing, carrots and/or celery sticks.

Baked Buffalo Wings

2 Tablespoons butter melted
1/4 cup Tabasco sauce
2 Tablespoons vinegar, any type
5 pounds chicken wings

In a bowl, mix together butter, Tabasco sauce and vinegar. Dip chicken into the mixture. Place on a lightly-oiled baking sheet. Bake for 30 minutes at 350 degrees F.

Serve with a dipping bowl filled with buttermilk or Bleu Cheese dressing.

Note: The tiny wing tips are removed before cooking and are saved for soup
stock. The remaining pieces are cut into two. Serves 12.


2/3 cup vegetable oil
2/3 cup flour
2 cups each chopped white onion and bell pepper
1 1/2 cups chopped celery
1/2 teaspoon each salt, red pepper, black pepper, and garlic powder
1/2 teaspoon each file` powder, poultry seasoning, and beef base (or 1 bouillon
2 bay leaves
5 cups chicken stock (approximately 40 ounces)
2 pounds chicken meat (fry chicken dusted in salt, pepper, and garlic powder;
remove and mince skin; chop meat into 1-inch pieces)
1 pound Andouille or other sausage, sliced

Make a roux by placing oil in skillet over medium-high heat and adding flour
slowly, stirring constantly with wire whisk; will take at least 15 minutes. Be careful not to burn. Finished roux will be thick and a dark caramel color.
Remove from heat and add onions, peppers, and celery, stirring to coat with
roux. Then add spices and stock and bring to a boil. Reduce heat and simmer
uncovered 15 to 20 minutes.

Add chicken, skin, and sausage and simmer until thoroughly heated, 20
minutes. Yields 4 quarts gumbo (serves 10).


2 Tbsp butter
4 oz sliced mushrooms
2 Tbsp all-purpose flour
1 cup chicken stock
2 Tbsp vermouth or dry white wine (optional)
Salt and freshly ground pepper to taste
1/2 cup sour cream

Heat the butter in a saucepan over moderate heat and sauté the mushrooms until tender, about 5 minutes. Stir in the flour and cook for 3 minutes. Add the stock, optional vermouth, salt, and pepper and bring to a boil, stirring frequently. Remove from the heat and stir in the sour cream. Makes about 1 1/2 cups.


6 live lobsters
1/2 cup melted butter
juice of 2 limes
3 cloves garlic, minced
1 tsp. salt
1 tsp. freshly ground black pepper
lime wedges, and fresh cilantro for garnish

1/2 cup butter
1 sm. green pepper, seeded and finely chopped.
1 sm. white onion, finely chopped
2 sprigs fresh parsley, finely chopped
2 sprigs fresh cilantro, finely chopped
3 Tbsp all-purpose flour
1/2 cup tomato sauce
1 12-ounce can evaporated milk
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1 Tbsp hot red pepper sauce (optional)
1 tsp. kosher sea salt, #RSS090
1 tsp. white pepper
4 egg yolks
1/3 cup chicken stock

Fill a lobster pot or very large stock pot 2/3 full of water and bring to rolling boil.
Place 2 or 3 lobsters at a time in the pot, cover quickly boil, holding the lid down for 5 minutes. Remove lobsters and cool. Slice lobster in half lengthwise with a large sharp knife or cleaver. Preheat outdoor grill. In a small bowl combine
the melted butter, lime juice, garlic, salt, and pepper. Liberally cover each lobster half and set aside while you make the sauce. To prepare sauce melt butter in medium sauce pan and sauté the green pepper, onion, parsley, and coriander until they become limp.

Slowly stir in the flour and continue to cook for about 5 minutes. Add the tomato sauce and evaporated milk and mix in. Cook for a few minutes, then stir in the Worcestershire sauce, mustard, hot sauce, salt, pepper and egg yolks. The sauce will begin to thicken to a heavy cream consistency. If you prefer a lighter
sauce, you may add up to 1/2 cup chicken stock. Remove the sauce from the stove, cover and set aside. Can be prepared a day in advance. Place the lobster, meat side down on grill or under broiler and cook for 5 minutes. Turn onto the shell side and brush the meat with the butter lime mixture. Grill until the
meat easily pulls out of the shell. Remove and place the 2 halves on individual plates or large tray. Reheat the creamy mustard sauce and spoon over the lobster. Garnish with lime wedges and chopped coriander. Serve lobster with Lobster Crackers.


1 pound chicken breasts -- cut into 1/2" slices
1 tablespoon cornstarch
1 tablespoon soy sauce -- (low sodium)
1/2 teaspoon garlic powder
1 teaspoon vegetable oil
6 green onions -- chopped
2 cups mushrooms -- sliced
1 large carrot -- julienned
1 cup celery -- sliced
1 small bell pepper -- (red or green)
6 ounces water chestnuts, canned -- drained
1 1/2 cups bean sprouts -- canned, drained
3 cups rice, cooked -- hot
1/2 cup cashews, dry-roasted

Cut chicken in 1/2 inch slices, and place chicken in large resealable plastic food storage bag. Combine cornstarch, soy sauce and garlic powder in small bowl and whisk until well blended. Pour over chicken pieces. Seal bag and toss to coat. Marinate in refrigerator 1 hour. Drain chicken, then discard marinade.

Heat oil in wok or large nonstick skillet until hot. Add onions & carrots, then stir-fry 1 minute. Add chicken and stir-fry 3 minutes or until browned. Add mush-rooms, celery, pepper, bean sprouts and water chestnuts, and stir-fry 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center.

Serve chicken and vegetables over rice. Top each serving evenly with cashews. Serve immediately.

This is from a Duncan Hines _Bake Shop in a Book_ cookbook.

1 package yellow cake mix
4 eggs
2 tablespoons oil
2 eight ounce packages of cream cheese
1/2 cup sugar
1 1/2 cups milk
3 tablespoons lemon juice
1 tablespoon vanilla
1 can (21 ounces) cherry pie filling

Preheat oven to 300 degrees. Measure out 1 cup of dry cake mix and set aside.

In a large mixing bowl, stir together remaining dry cake mix, one egg and the oil. Mix will be crumbly. Press crust mixture evenly into bottom and three fourths of the way up the sides of a greased pan.

In the same bowl, blend cream cheese and sugar together. Add 3 eggs and reserved cake mix. Beat one minute at medium speed. At low speed, gradually add milk, lemon juice, and vanilla extract; mix until smooth. Pour into crumb crust. Bake at 300 degrees until center is firm. Cool to room temperature. Spoon cherry pie filling over cheesecake; cover and chill 1 hour, at least, before serving.

Store in refrigerator. Baked cheesecake can be frozen with a covering of foil. Can be baked in two 9-inch pans for 40 to 50 minutes, one 13x9-inch pan for 45 to 55 minutes. One 10-inch spring form pan for about 1 hour. It is also good with blueberry pie filling.


1 Tbsp vegetable oil
1 large onion, chopped
1 green bell pepper (capsicum), cored, seeded, and chopped
2-4 cloves garlic, finely chopped
1 can (15 oz) canned chopped tomatoes with their liquid
1 tsp ground cumin
1/2 tsp dried oregano
Cayenne pepper or hot sauce to taste
Salt and freshly ground pepper to taste
4-6 boneless, skinless chicken breast halves, cut into bite-sized pieces
2 cans (15 oz, each) black beans, rinsed and drained
8 corn tortillas
1 lb grated Monterey Jack cheese, or other mild, smooth melting cheese
Optional garnishes: sour cream, sliced avocado,
chopped scallions, chopped black olives, salsa

Heat the oil in a skillet over moderate heat and sauté the onion, bell pepper, and garlic until tender but not brown, about 5 minutes. Puree the tomatoes with their liquid in an electric blender or food processor until it is fairly smooth but still contains some chunks. Stir the tomatoes and seasonings into the skillet and bring to a boil. Stir in the black beans and chicken, return to a boil, and remove from the heat. Layer 1/3 of the mixture into a lightly greased baking dish. Top with 4 tortillas and 1/4 (about 1 cup, 250 ml) of the cheese. Repeat, finishing with a layer of the bean mixture. You should have about half the cheese remaining. Bake covered in a preheated 350F (180C) oven for 40 minutes. Sprinkle with remaining cheese and bake uncovered until bubbly, about 10 minutes. Garnish as desired. Serves 6 to 8.


1 1/2 cups wide noodles, uncooked
1/3 cup butter
1 clove garlic minced
1/4 tsp. dried basil
1/2 pound fresh shrimp, shelled and deveined (or boneless, skinless chicken)
2 tsp. fresh lemon juice
salt and pepper to taste
1 tsp. fresh parsley, chopped
Fresh lemon wedges

Cook noodles according to directions; drain. Meanwhile in large skillet over low heat, melt butter, add garlic and basil. Cook 30 seconds, stirring constantly. Add Shrimp; cook, stirring constantly until shrimp turn pink, about 3-4 minutes. Sprinkle with lemon juice, salt and pepper; stir in parsley. Toss hot noodles with sauce. Serve with lemon wedges. Serves 2.

Note: If you have substituted boneless, skinless chicken, it will take longer to cook, perhaps 10-15 minutes if you cut into smaller chunks before adding to your skillet.

From a loving grandmother in Croatia.

One large cut up chicken
one large onion, diced
4 carrots, cut in 1/2 inch slices
1/4 cup fresh chopped parsley
Two parsnips (optional)
Salt and pepper to taste
pinch of saffron
Enough water to cover chicken
1/2 cup raw rice (or barley)
1/2 cup sour cream
1 sprig dill if you like (don't let it overpower the chicken flavor)

Cook chicken in a 5 quart pot (or larger) water with onion, carrots, parsley, parsnips, salt and pepper and a pinch of saffron. Cook slowly until the meat is tender but not falling off the bone. When chicken is almost done, add the rice and cook until rice is done, about 15 minutes. Remove about 2 cups broth and whisk in the sour cream and then return to soup, stirring in until well blended.


4 1.5 lb fresh lobsters
1 jalapeño pepper, seeded and chopped
2 red bell peppers, chopped
2 tablespoons coarse mustard
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 cup olive oil
12 to 14 fresh basil leaves, chopped
salt and pepper to taste

Bring 2 inches of water to a boil in a large pot. Add salt and lobsters. Cover and steam for 18 minutes. Remove and cool.

Split the lobsters in half lengthwise and crack the claws and knuckles. Remove the head sac and the vein that runs through the lobster tail.

Combine remaining ingredients in a blender or food processor, including claw and knuckle meat, and blend until smooth. Top the lobster with the pepper mixture and serve.


4 boneless chicken breast halves
1 can (14 oz.) chicken broth (1 3/4 cups)
1/2 cup orange juice
1 medium onion, chopped
1 cup uncooked regular long-grain white rice
3 tbsp. chopped fresh parsley OR 1 tbsp. dried parsley flakes
Orange slices
Orange zest

Cook chicken in nonstick skillet until browned. Remove chicken. Stir in broth,
orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 min. Return chicken to skillet. Cover, and cook for 10 minutes or until done.
Stir in parsley and garnish with orange slices and orange zest. Serves 4.


12 sm.-med. beets, washed well with leaves trimmed 1" from the root
1 cup good Cabernet Sauvignon
1/2 cup whole-berry cranberry sauce, canned
1 Tbsp soy sauce
2 Tbsp maple syrup
1/2 tsp caraway seeds
Cracked black pepper to taste
6 oz. Creme Fraiche
1/2 cup walnuts, coarsely chopped and toasted
2 Tbsp. fresh dill weed, chopped

Preheat oven to 350 degrees. Grease heavy gauge large Roasting Pan and place in washed and trimmed beets. Roast for approx. 1hr. until beats are tender. Cool beats to room temperature. While beets are roasting heat wine in heavy gauge large sauce pan. Bring to boil and cook till reduced by 1/2 to equal 1/2 cup. Add cranberries, soy sauce, maple syrup, caraway seeds and cracked
black pepper to taste. Bring sauce to simmer stirring occasionally, simmer for 5-7 minutes and keep warm or cool and refrigerate until ready to complete salad. Wash beet greens thoroughly and slice into small 1/4" ribbons with a very sharp knife. Store covered in refrigerator until service. This can be done up to one day in advance. Peel beets and slice into julienne or match stick size with use of the mandoline. At service time heat wine sauce till warm, add julienned beets and toss to glaze in warm sauce. Mound beet greens on large serving platter and top with warmed, glazed beets. Drizzle with crème fraiche, sprinkle with toasted walnuts and chopped fresh dill weed. Serves 6 to 8.


1 cup sugar
1 cup packed brown sugar
1 cup cranberry juice
1/2 cup light corn syrup

In a saucepan, combine the sugars and cranberry juice, bring to a boil, stirring constantly. Boil for 4 minutes.

Add corn syrup, boil and stir 1 minute longer. Serve over pancakes, French toast or waffles.


1/2 cup butter, softened
8-ounce package cream cheese, softened
1 pound confectioners' sugar
2 teaspoons vanilla

Beat together butter and cream cheese until smooth. Add confectioners' sugar, a little at a time, beating constantly, until mixture is smooth and easy to spread. Beat in vanilla. Smooth between layers and over cake top and sides. You may want to make two batches to frost the cake thickly. Makes enough to frost one 3-layer cake.


2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon ground white pepper
1 teaspoon salt

Cabbage mix:
5 large carrots, peeled, shredded
1 head green cabbage, about 2 pounds, shredded

Make dressing first so it's ready to toss on vegetables as soon as they are shredded. In a small bowl, mix together the mayonnaise, vinegar, sugar, garlic, pepper and salt. Set aside. In a large bowl, toss the carrots and cabbage.

Immediately pour dressing over cabbage mix and toss until all vegetables are well-coated. Cover bowl and refrigerate until vegetables wilt just a little, about 15 minutes. (The flavors blend even better if slaw marinates in refrigerator for about 1 hour.) Toss again before serving to redistribute any dressing that has settled in the bottom of the bowl.


1 lb navy beans or great northern beans
6 cups water
1/2 cup molasses
2 tsp dry mustard
2 Tbsp dried chopped onions
1/4 tsp pepper
1/4 tsp thyme
1 tsp ginger
2 tsp salt
4 slices bacon, diced (optional)

Rinse beans well and combine with water in crock pot. Cook at HIGH for 3 hours. Add remaining ingredients. Cook at HIGH an additional 4 hours, stirring occasionally.


1 lb pinto beans
2 - 3 lbs pork roast
7 cups water
1/2 cup dried chopped onions
2 cloves garlic minced
1 Tbsp salt
2 Tbsp chili powder
1 Tbsp cumin
1 tsp oregano
1 4-oz can chopped green chilies
corn chips

chopped tomatoes, chopped avocado, chopped onions, grated cheddar cheese,
shredded lettuce

Put all ingredients except corn chips and toppings into crock pot. Cover and cook on HIGH about 5 hours, or until beans are done and roast falls apart. Serve with corn chips and toppings. Makes 5 quarts. If you don't care for pintos, use great northern beans. You can use dehydrated garlic and just over one pound of boneless pork ribs. Any pork you have will work, and its nice to kind of shred the meat after its done, so you can mix it thoroughly. Serve this without the chips and toppings if you like, instead offering Indian Fry Bread or homemade cornbread and a salad or vegetable on the side.


1 1/2 lb. beef boneless round steak, about 3/4 inch thick
1/2 tsp. each pepper and salt
6-8 new potatoes, cut into fourths
1 1/2 cups baby-cut carrots
1 medium onion, sliced
1 can diced tomatoes with basil, garlic and oregano, undrained
1 jar (12 oz.) home-style beef gravy

Remove excess fat from beef. Cut beef into 6 serving pieces.
Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasonings. Cook beef in skillet about8 minutes, turning once, until brown.

Layer potatoes, carrots, beef and onion in crock-pot. Mix tomatoes and gravy; spoon over beef and vegetables.

Cover and cook on low heat setting 7-9 hours or until beef and vegetables are tender. Sprinkle with parsley. Makes 6 servings.


1 shot Godiva or another chocolate liqueur
1 shot Bailey's Irish Cream
1 shot Kahlua
2 shots heavy cream
Ice cubes
Whipped cream
Chocolate shavings

Put ice in a shaker and pour in the liqueurs. Shake well and strain into a glass. Fill up with well-chilled champagne. Top with a mound of whipped cream and drizzle on some Chambord. Finish with a good mound of chocolate shavings.

Not recommended at lunch time on a work day! Highly recommended for dessert for a romantic dinner.


8 hard-cooked eggs
1-6 ounce can crabmeat, drained and flaked
1/4 cup mayonnaise
1/2 tsp. dried mustard
1/4 tsp. cayenne pepper
16 sprigs parsley

Peel hard-cooked eggs, cut in half lengthwise. Scoop yolks from 8 egg halves into medium bowl. Remove remaining yolks, reserve for another use or discard.**
Mash the yolks that you are using. Combine crabmeat, mayonnaise, dry mustard and cayenne to mashed yolks, mix with fork until well blended. Mound yolk mixture into center of each cooked egg white.

Garnish each with parsley sprig and a dusting of paprika. Cover and refrigerate until serving time.

**Note: Spike the Grate would use them all and just pile up the mixture - or use
left-over mixture for sandwiches. Somebody said, "Waste not - want not."


2 cubes (1 cup) butter
3/4 cup cocoa powder
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1-1/4 cups flour
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Preheat your oven to 350 degrees, then smear the inside of an 8 or 9-inch baking pan with shortening.

Melt the butter over a low heat. Watch it. It's easy to burn.

In your mixing bowl, stir the cocoa and sugar together. Then stir in the melted butter. Add the eggs and vanilla, and stir again. Now add the flour and salt, and mix just until smooth. Not too much. (If you're adding walnuts, now's the time.)

Scrape the mixture out into the greased pan and spread out in an even layer.

Bake in a 350-degree oven until the brownies just begin to pull away from the sides of the pan (or until you can stick a toothpick in and pull it out with no batter sticking to it). Takes about 60 to 65 minutes. Let cool before cutting.


2 English muffins, split
8 slices Canadian-style bacon
Cooking oil or shortening (optional)
2 teaspoons instant chicken bouillon granules (optional)
4 eggs
1/4 cup dairy sour cream
1/4 cup mayonnaise or salad dressing
1/2 to 1 teaspoon finely shredded orange peel
1 to 2 tablespoons orange juice
1/2 teaspoon Dijon-style mustard
Orange wedges (optional)

Place muffins and bacon in a single layer on a baking sheet. Bake in a 350 degree F oven 10 to 15 minutes or until muffins are toasted and bacon is
hot. Keep warm.

If desired, lightly grease a 2-quart saucepan. Add water to half-fill pan; if desired, stir in bouillon granules. Bring water to boiling. Reduce heat to simmering. Break one egg into a measuring cup. Carefully slide egg into simmering water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or to desired doneness. (Or, use an egg poaching pan.)

Meanwhile, in a small saucepan combine dairy sour cream, mayonnaise or salad dressing, finely shredded orange peel, orange juice, and Dijon-style mustard. Cook and stir over low heat just until warm; do not boil.

To serve, top each muffin half with 2 slices of bacon and an egg. Spoon sauce over eggs. If desired, serve with orange wedges. Makes 4 servings.


4 cups homemade mashed potatoes
1 green bell pepper
1 large onion
6 slices bacon
1/2 pound cheddar cheese
3 tablespoons butter

Dice the pepper and onion, and sauté for a few minutes in butter. Cook and crumble the bacon into bits. Grate cheese, setting some aside for topping.

Prepare mashed potatoes. While potatoes are still hot, fold in the pepper and onions and add the bacon and most of the cheese. Add salt and pepper to taste.
Place the mixture in a casserole. When ready to serve, top with remaining cheese and broil until cheese melts. Serve hot.


2 tablespoons Splenda
1 1/2 teaspoons dry mustard
1 tablespoon soy sauce
1 1/2 teaspoons rice vinegar
1/4 teaspoon blackstrap molasses (or the darkest molasses you can find.)
12 ounces salmon fillet, cut in 2 - 3 serving sized portions

Mix together all ingredients except the salmon in a small dish. Spoon out 1 tablespoon of this mixture, and set aside in a separate dish.

Place the salmon fillets on a plate, and pour the larger quantity of the seasoning mixture over it, turning each fillet so that both sides come in contact with the seasonings. Let the fish sit for a few minutes - just two or three - with the skinless side down in the seasonings.

Now, you get to choose how you want to cook your salmon. I do mine on a stove top grill, but you can broil it, do it in a heavy skillet sprayed with non-stick cooking spray, or even do it over the grill outdoors.

However you cook it, it will need about 5 minutes per side - turn carefully! Baste once, when turning, with the seasoning mixture remaining on the plate. (Don't do it after that - you want the heat to kill any raw fish germs!)

When the salmon is done through, remove to serving plates, and drizzle the reserved seasoning mixture over each piece before serving.

This is 2 generous servings, or 3 smaller ones. Assuming 2 servings, each will have 3 grams of carbohydrate with a trace of fiber. 35 grams protein.


2 tablespoons olive or vegetable oil
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic -- finely chopped
4 chicken drumsticks (about 1 1/2 pounds)
chopped fresh cilantro -- if desired

Heat coals or gas grill.

Mix oil, salt, red pepper and garlic; brush on chicken.

Cover and grill chicken 4 to 6 inches from medium heat 30 to 40 minutes, turning 2 or 3 times, until juice is no longer pink when centers of thickest pieces are cut. Sprinkle with cilantro. Yield: 4 servings.

To Broil: Set oven control to broil. Place chicken on rack in broiler pan. Broil with
tops 4 to 6 inches from heat 30 to 40 minutes, turning 2 or 3 times, until juice is no longer pink when centers of thickest pieces are cut.


2 slices sourdough bread (1/2 inch thick)
1 tbsp. mayonnaise
6 slices shaved smoked or brown sugar ham
2 tomato slices
1 slice cheese

Spread bread slices with mayonnaise. Top 1 of the bread slices with ham, tomatoes, cheese, and remaining bread slice. Cook in skillet or on griddle sprayed with no stick cooking spray on medium heat (350°F) for 5 minutes on each side or until lightly browned on both sides.


1/2 cup peanut butter
1/3 cup honey
3/4 cup nonfat dry milk
1/4 cup cheddar cheese -- grated
1 cup Muesli
1 cup Hazelnuts - chopped (hazelnuts are also called 'filberts.')

Mix together peanut butter, honey, dry milk, cheese and Muesli; let rest for
5 minutes and roll into approximately 20 1-inch balls. Roll in chopped hazelnuts.


For Dauphinoise Potatoes:
(prepare before the salmon)
6 medium russet potatoes
6 cups heavy cream (may substitute half-and-half)
2 cups freshly grated Parmesan cheese
2 tablespoons fresh garlic, minced
Salt and white pepper, to taste
Olive oil

For Horseradish-Crusted Salmon:
4 6-ounce fresh wild salmon fillets
4 tablespoons prepared horseradish
1/4 cup white bread crumbs
1 tablespoon heavy cream (or half-and-half)
Salt and black pepper, to taste
1 large egg white, lightly beaten
Canola oil

For Sauce Buerre Blanc:
3 tablespoons white wine
3 tablespoons white wine vinegar
2 shallots, finely chopped
1/2 pound unsalted butter, softened

Salt and white pepper, to taste

Preheat oven to 325 degrees.

Peel and slice potatoes into wheels, between 1/8- and 1/4-inch thick. Reserve slices in a large bowl of cold water so they don't turn brown.

Place cream and garlic in a heavy 3-quart saucepan and gently boil to reduce mixture by 1/4. Season with salt and white pepper, remembering that the Parmesan will add salt to the dish.

Coat a glass 13-by-9 baking dish with olive oil. Lay down one layer of potato slices, overlapping slightly. Cover layer with Parmesan. Ladle on just enough of the cream mixture to cover potatoes.

Repeat process until baking dish is full. Top with any remaining Parmesan. Coat one side of a piece of foil with olive oil; place oiled side down and seal over baking dish. Bake one hour; let casserole rest for 20 minutes before serving.

To make salmon: Preheat oven to 375.

On medium-high heat, heat a sauté pan large enough to hold all four fillets. Sear salmon in canola oil flesh-side-down for 2 minutes in hot pan; turn fillets and sear other side for one minute. Remove fillets from pan and let cool.

Meanwhile, combine horseradish, breadcrumbs and cream and mix well; season with salt and pepper. Brush the flesh side of fillets with the egg white, and coat entire side with the horseradish mixture. Place skin-side-down on an oiled pan and bake 7 to 10 minutes.

Sauce sparingly with the Buerre Blanc (recipe follows) and serve.

To make sauce: In a small, heavy saucepan, gently boil the wine, the vinegar and shallots until mixture is reduced to 2 tablespoons.

Gradually whisk in butter so as not to completely melt it but rather incorporate it to make a smooth sauce. Season with salt and white pepper. Serves 4

(Spahn House Bed and Breakfast, Senatobia, MS)

1 teaspoon soda
1 cup buttermilk
5 eggs, separated
2 cups of sugar
1 stick of butter
1/2 cup shortening
2 cups sifted all-purpose flour
1 teaspoon vanilla
1 cup chopped pecans
One 4-ounce can of Angel Flake coconut

Cooking Instructions: Combine soda and buttermilk and let stand a few minutes. Beat egg whites until stiff. Cream sugar, butter, and shortening. Add egg yolks one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla, fold in egg whites. Gently stir in pecans and coconut. Pour into three 9-inch greased and floured layer pans. Bake at 325 degrees for 20 minutes or until cake tests done, watch closely! Frost when cake is cool to touch.

Directions for Frosting: Cream together 2 sticks of butter (at room temperature) and two 8-ounce packages softened cream cheese. Add 2 teaspoons vanilla. Gradually add 2 pounds of confectioners sugar. Beat until well blended. Then add roughly 2 cups finely chopped pecans.

(Jewish Style Chicken Soup)

1 stewing chicken [if you cannot get a stewing chicken, use an oven-stuffer]
Water to cover the chicken, approx. 4 quarts
2 large yellow onions, peeled but left whole
1 tbsp. salt
1 pound of carrots, scraped but left whole
1 to 2 parsley root, scraped but left whole [you have to decide how large they are
and if you need more]
1 bunch of dill, washed, roots cut away, and tied together in a bunch with string
2/3 ribs celery, cleaned but left whole
pepper to taste

Place the whole cleaned chicken in the water in a large pot. Bring to a boil and skim the scum** from the pot. When finished scumming, add the vegetables and seasonings. Bring to a gentle boil and immediately reduce to barely a simmer, covered, for 2 to 2 1/2 hrs. or until chicken is tender. Cool chicken in the broth until almost cool enough to handle; remove all chicken and save for another use. If you wish, drain broth so it will be clear, but save the carrots to serve with the broth. [Some people like the pieces of dill floating about in the broth.]

**If we could think of a nicer word for "scum" it would be very grand! I'll work on that.

(Coconut Mochi Balls)

Canola or other salad oil for deep frying
1 (16-ounce) box mochiko flour
1/4 cup brown sugar
1 cup coconut sport (fresh or bottled shredded young coconut)
1 teaspoon vanilla or coconut extract (optional)
1 (13.5-ounce) can coconut milk

1/4 cup water
1/2 cup sugar
1/2 cup brown sugar

Heat oil to 350 degrees. In a bowl, combine Mochiko, 1/2 cup brown sugar,
coconut sport, and vanilla. Gradually add coconut milk to form a very soft
dough but not too wet. The dough resembles very soft, very fine mashed
potatoes. Shape dough into 2-inch-long, thick fingers or into balls. Deep
fry until light golden brown, about 3 to 4 minutes; turn to brown other
side. Drain on absorbent paper. Skewer 2 balls together and place on waxed
paper. While the Kaskaron is cooking, make the syrup. In a small saucepan,
bring the water to a boil. Add the remaining sugars; cook until thickened to
honey consistency; the syrup needs to bubble up and boil briefly. It will
thicken as it sits. Drizzle over skewered Kascaron. Serve immediately. Makes
about 3 dozen Kascaron.

(Annabelle B&B, Vicksburg, MS)

2 eggs, well beaten
1 cup Sugar
1/4 cup melted butter
1 pinch salt
2 teaspoons baking powder
1/2 cup flower
1 teaspoon vanilla extract
1/2 cup light brown sugar
1 cup pecans (broken)
1 cup raw oatmeal

Mix all ingredients together, oatmeal last. Blend. Drop, about 1/2 teaspoon per cookie onto cookie sheet, well spaced, and bake on top oven shelf for 10 minutes at 335 degrees. Remove from cookie sheet immediately and let cool until crisp. Yield: 3 - 4 dozen.


2 tbsp Olive oil
4 medium Garlic cloves, chopped fine
1 lb Medium-sized shrimp, shelled and deveined
1 cup Rich, salt-free fish stock
1/2 cup Dry white wine
1/4 cup Italian parsley, finely chopped
4 tsp Fresh lemon zest, finely - grated
2 tsp Cornstarch
1/4 cup Lemon juice
Freshly ground pepper
Cooked pasta - fine strands

In a large skillet, heat the oil with the garlic over moderate-to-high heat. When the garlic sizzles, add the shrimp and sauté just until they turn pink, about 1 minute. Stir in the fish stock, wine, parsley, and lemon zest.

In a small cup or bowl, stir the cornstarch into the lemon juice until it dissolves, then stir that mixture into the ingredients in the skillet. Simmer until the sauce begins to thicken slightly, about 1 minute. Spoon the sauce over cooked pasta. Season generously with black pepper.


2 cups granulated sugar
3/4 cup milk
2 squares (2 ounces) unsweetened chocolate, cut up
1 teaspoon light -colored corn syrup
2 tablespoons butter
1 teaspoon vanilla
3 tablespoons butter
4 teaspoons crème de menthe
1-3/4 cups sifted powdered sugar
1/2 cup chopped walnuts

Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

Butter the sides of a heavy 2-quart saucepan. In the saucepan combine granulated sugar, milk, chocolate, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

Cook over medium-low heat, stirring frequently, until thermometer registers 234 degree F, soft-ball state. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 20 to 25 minutes.

Remove pan from heat. Add the 2 tablespoons butter and vanilla, but do not stir. Cool, without stirring, to lukewarm (110 degree F). This should take about 55 minutes.

While the fudge is cooking, prepare the mint mixture. Place the 3 tablespoons butter and the crème de menthe into a small mixer bowl. Beat with an electric mixer on high speed until fluffy. Add the powdered sugar and beat until smooth. Cover and set aside.

Remove candy thermometer from saucepan. Beat vigorously with the wooden
spoon until fudge becomes very thick and just starts to lose its gloss.
This should take about 7 minutes. Quickly turn fudge into prepared pan. Dollop mint mixture over fudge; press mint mixture evenly over fudge. Sprinkle nuts over mint mixture; press in lightly. While fudge is warm, score it into 1-inch squares. When candy is firm, use the foil to lift it out of the pan; cut candy into squares. Store tightly covered. Makes 64 pieces or about 1-3/4 pounds.


pork chops at least 1" thick. Boneless loin chops are nice, but any will do
salt and pepper to taste
canola oil

3/4 lb. fresh sliced mushrooms (optional-if you want a sauce)
1/2 cup heavy cream
2 oz white wine (chardonnay is nice)
cornstarch, if necessary for thickening

Preheat oven to 450F

Salt, pepper and spice your chops to taste Preheat an oven-proof skillet until smoking hot. Add 2 parts Canola oil to 1 part unsalted butter (2 T, 1 T), and
sear the chops (on top of the stove) until they are well browned (2-3 minutes).

Transfer pan to oven and cook an additional 5 minutes. The chops should be slightly pink inside nice and brown on the outside and definitely moist.

For a sauce, sauté mushrooms in the butter oil mixture until they give off all of their liquid and start to brown. Remove mushrooms from pan. Pour heavy cream and white wine into pan and bring to a boil. lower heat to a simmer and cook until it reduces to approx 1/2. Thicken with cornstarch if necessary.
Return mushrooms to pan, season with salt and pepper, bring back to a boil
and serve over the chops.

Makes: 8 servings

1 pkg. (8 squares) Semi-Sweet Baking Chocolate
1 cup (2 sticks) butter
2 cups powdered sugar
1/2 cup international-type instant coffee, any flavor
5 whole eggs
4 egg yolks
3/4 cup flour

Preheat oven to 425°F. Grease 8 (6-oz.) custard cups or souffle dishes. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted.

Add powdered sugar and flavored instant coffee; mix well. Add whole eggs and egg yolks; stir until well blended. Stir in flour. Pour batter evenly into prepared custard cups.

BAKE 15 to 16 minutes or until cakes are firm around edges but soft in the centers. Let stand 1 minute. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Garnish with a light sprinkling of additional powdered sugar and fresh raspberries, if desired. Serve immediately.


1 cup minced onion, dried/flaked
1/2 cup beef bouillon granules
1 1/2 tbsp. onion powder
1/4 cup cornstarch
1 tsp. black pepper
1 tsp. sugar

Mix all ingredients in a medium size mixing bowl. Divide into small zip baggies, placing 5 Tbsp. into each. Label & store up to 6 months in a cool, dry place.

To use:
You may use this packet of Onion Soup Mix in place of one packet 'Lipton'
onion soup mix, OR mix with 4 cups cold water and 1 Tbsp. Butter or Margarine.
Bring to a boil in a saucepan; reduce heat & simmer 20 minutes. Serve in
bowls with croutons and/or grated Parmesan cheese. Makes about 4 servings.


1/3 cup reduced calorie margarine, melted
1/4 cup granulated brown sugar substitute
1 tsp. powdered sugar substitute
1 egg
1 1/4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
2/3 cup unsweetened orange juice
Vegetable cooking spray

Combine margarine, sugar substitutes and egg. Beat at high speed with an
electric mixer for 2 minutes. Combine flour, baking powder, soda and cinnamon, stirring to blend. Add flour mixture to creamed mixture alternately with orange juice, beginning and ending with the flour. Beat at low speed after each addition. Spoon batter into an 8 inch square pan coated with cooking spray. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean when inserted. Note: You can make two of these and layer them if you wish or bake them in round pans instead. 9 servings.


2 cups fresh or thawed frozen blueberries
1 tsp grated lemon or orange zest
1/4 tsp ground cinnamon
Sugar or honey to taste (optional)
4-6 large ripe peaches, peeled*, pitted, and sliced
1/2 - 1/3 cup slivered almonds, toasted

* To peel peaches, plunge them into boiling water for 10 to 15 seconds and cool them under running water before slipping the skin off the flesh.

Combine the blueberries, lemon zest, cinnamon, and optional sugar and puree in an electric blender or food processor. Divide the sauce between 4 to 6 serving plates and arrange the sliced peaches on top. Sprinkle with toasted almonds. Serves 4 to 6.

from Cheddar Box Café

1 1/2 cups sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
Pinch salt
1 1/2 teaspoons ground cinnamon
1/2 cup canola oil
16-ounce can pumpkin
2 eggs

Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans.

Mix sugar, flour, baking powder, baking soda, salt and cinnamon in the bowl of an electric stand mixer. With mixer running on low speed, add oil, pumpkin and eggs. Beat just until blended, and if it takes longer than about 1 1/2 minutes, finish combining the ingredients with a wooden spoon. Avoid over-mixing the batter. Spoon batter into pans.

Bake about 30 minutes, or until done. Top with cream cheese frosting (in this collection).


2 cups sugar
16-ounce can pumpkin
1 cup vegetable oil
4 eggs, lightly beaten with a fork
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 cup coconut flakes
1/2 cup chopped pecans

Heat oven to 350 degrees. Grease and flour 3 8-inch round cake pans. (Do not use 9-inch pans, the layers will be too thin.)

Combine sugar, pumpkin, oil and eggs together in a mixing bowl. Beat 1 minute on medium speed.

In a separate bowl, sift together flour, salt, baking soda and cinnamon. Stir into pumpkin mixture. Stir in coconut and pecans. Bake layers 25 to 30 minutes (rotating in oven to bake evenly) or until done. Ice with Cream Cheese Frosting which is in this collection. Serves 12 to 16.


1/2 lb. plus 4 Tbsp sweet unsalted butter, at room temperature
1 cup granulated sugar
1 1/2 tsp. grated lemon zest
2 eggs, room temperature
1 1/4 cup unbleached all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 1/4 cup blanched almonds, finely ground
1/2 cup raspberry preserves
2 Tbsp good quality loganberry liqueur
confectioner's sugar for dusting top with fresh mint leaves (optional)
watermelon or Jell-O hearts for garnish (optional)

Preheat oven to 325 degrees. Cream butter and sugar together until light. Add grated zest and eggs and mix well. Sift flour, spices and salt together. Add flour mixture and almonds to butter mixture and blend thoroughly. Pat half of this mixture evenly into the bottom of a 9" removable bottom tart pan or 3 each 3 1/2" heart tartlet molds. Add liqueur to the raspberry preserves and blend well. Spread preserve mixture to within 1/2" of the sides. Transfer remaining dough to a pastry bag and form a ring around the edge, then squeeze out a lattice crust on top. Set on middle rack of the oven and bake for 50 minutes, or until the lattice is evenly browned and preserves are bubbling. Let cool to room temperature.

Carefully remove cooled torte from non-stick tartlet molds or non-stick removable bottom non-stick tart mold and place on serving platter or individual dishes (crystal is very nice for this presentation). Place confectioner's sugar in small Stainless Steel Strainer and dust top of torte with sugar. Garnish serving plate or platter with fresh berries and fresh mint sprigs. Another fun garnish for this dessert is make raspberry Jell-O and set in large pan at 1/4" depth. After Jell-O is set use Heart Shaped Cutters to cut little red hearts to garnish the platter or plate.


4 Tbsp butter
1 lb large sea scallops
8 oz fresh mushrooms, sliced
1/2 medium onion, finely chopped
1-2 cloves garlic, finely chopped
1/2 cup dry white wine or chicken stock
1/2 cup half-and-half or milk
1 Tbsp Dijon mustard
1 tsp lemon juice
Salt and freshly ground pepper to taste
1 1/2 - 2 cups cooked brown or white long-grain rice
Chopped chives or parsley for garnish

Heat half the butter in a skillet over high heat and sauté the scallops until lightly browned and not cooked through, about 1 minute per side. Transfer to a greased baking dish. Reduce the heat to medium, add the remaining butter, and sauté the mushrooms, onion, and garlic for 3 minutes. Add the wine and reduce by half, about 2 minutes. Add the half-and-half, mustard, lemon juice, salt, and
pepper and pour over the scallops. Add the cooked rice and stir to combine. Bake covered in a preheated 350F oven until bubbly, about 30 minutes. Serve garnished with chopped herbs. Serves 4 to 6.


1 lb chicken breasts cut into 1/2 inch cubes
4-6 Tbsp cornstarch
1 egg yolk beaten with 1/4 tsp salt
white sesame seeds to taste
red pepper flakes to taste

2 Tbsp soy sauce
4 Tbsp sugar
2 Tbsp vinegar
4 Tbsp water

Marinate the chicken cubes with egg yolk and salt for about 15 minutes. Dust with the cornstarch lightly and shake off any excess. Add 3 Tbsp oil to a hot pan over high heat. Add the chicken and cook one side until golden brown about 1 1/2-2 minutes. Turn the chicken over and cook the other side until golden brown add oil as needed. Mix sauce ingredients together and add sauce to the pan. Stir until chicken is thoroughly coated with the sauce. Add the red pepper flakes as desired. Remove to a plate and sprinkle with sesame seeds. Serve over rice.


8 oz. goat cheese
1 jalapeno pepper, finely chopped
2 cloves garlic, finely chopped
3 tbsp olive oil
8 oz. smoked shrimp
1 red onion, thinly sliced
1/2 cup cilantro, roughly chopped
4 large flour tortillas

Mix the great cheese, pepper, garlic and olive oil together. Spread 1/4 of the cheese on half of the tortilla. Top with shrimp, some red onion and cilantro. Fold the tortilla in half to cover the ingredients. Heat a sauté pan over medium heat and add a little olive oil. Place tortilla in pan and cook until nicely browned.
Then, flip and cook on other side until brown. Remove from pan and slice into wedges and serve. Serves 4-6.


Prepared Honey-Mustard Marinade
1 nine-ounce jar of Dijon Mustard
1 cup of honey

1 teaspoon of lemon juice
2 tablespoons of butter or margarine
Vegetable oil
1 box of fresh sliced mushrooms
4-6 chicken breast
8-12 slices of cooked bacon
1 package shredded Colby cheese

Add all of the marinade and the jar of Dijon Mustard to a mixing bowl and blend the two ingredients together very well.

Rinse and clean the chicken breast under cold water and pat them dry with paper towels.

Place the chicken breast in a gallon size plastic zip lock bag and add approximately 1 cup of the mustard marinade.

Close the plastic bag securely and then turn the bag over and back, gently squeezing the chicken in the bag to insure that the marinade is completely covering the chicken.

Place the plastic bag with the marinated chicken breast into a bowl and place the bowl into the refrigerator along with the remaining, unused marinade to chill for at least 1-hour.

Turn the bag once or twice within the hour making sure that the chicken breast is receiving the effects of the marinade.

Rinse the fresh mushroom slices under cold water and drain.

Remove the chicken in the plastic bag from the refrigerator after resting in the marinade for at least an hour.

Discard (throw away) the marinade and the plastic bag the chicken breast was resting in.

Brown the mushrooms in 2 tablespoons of butter or margarine.

Move the browned mushrooms from the skillet to a bowl and set aside.

Cook the bacon until done and drain on paper towels.

Lightly cover the bottom of a skillet with vegetable oil and turn the heat to medium-high.

Add the marinated chicken breast to the skillet and brown the meat at least 3-4 minutes on each side.

Place the browned chicken breast into a 9x13 inch baking pan or dish.

Preheat the oven to 375 degrees.

Top each chicken breast with the extra marinade that was chilling separately in the refrigerator and then top each chicken breast with 2 slices of cooked bacon.

Spoon the cooked mushrooms over the chicken breast and top generously with shredded Colby cheese.

Bake uncovered at 375 degrees until the cheese is melted and bubbling, approximately 30 minutes or so.

Delicious served with fresh asparagus and baked potato.


4-5 bone-in pork chops (thin chops work best)
4-5 med potatoes - peeled and sliced 1/4 inch thick
1 large onion, sliced
1-2 cups water
1 Tbsp oil
salt pepper

Salt and pepper chops. In a large skillet, heat the oil and brown chops well on both sides. Remove and set aside. Add sliced onion to skillet (you can add a little water to help scrape up all the browned bits). Cook onion until soft. Add the sliced potatoes and water. (Add more water if it begins to stick.) Stir and cook on low-med until potatoes are almost done. Add pork chops and more water if needed. Stir well. Cook on low until potatoes are done. (Potatoes will resemble mashed potatoes)


1-1/2 lb. mashed potatoes
3 teaspoon self-raising flour
3 eggs
3 tablespoon milk
3 tablespoon double cream
2 egg whites
Salt and freshly ground black pepper
Freshly grated nutmeg
Unsalted butter for greasing
3 ounce sliced smoked salmon

Mix mashed potato with flour, whole eggs, milk and cream. Beat until smooth. Beat in the extra egg whites and seasonings.

Pass through a sieve into a clean bowl. Put to one side to rest.

Heat a griddle or skillet until evenly hot. Grease lightly. Drop dessertspoons of mixture onto the griddle, it should hold its shape straight away.

Put the small pieces of smoked salmon on top and then a little more potato batter to enclose the filling.

After about a minute, when the underside is golden, flip over with a palette knife and cook on the other side.

Serve 4 or 5 per portion surrounded with a rosemary cream sauce, with a few shreds of smoked salmon on top, or a teaspoon of salmon caviar.


1 leg of lamb
1 bulb garlic, separated, peeled and minced
4 oz. fine soft bread crumbs
1/2 lb. mushrooms, chopped
1 medium yellow onion, minced
2 eggs, beaten
1 tsp. ground allspice
3 sprigs fresh rosemary, chopped
1 good handful fresh flat-leaf parsley, chopped
Juice and finely grated zest of 2 lemons
5 large, beautiful mushrooms
Salt and freshly ground black pepper to taste

Have your butcher remove the bone from the leg of lamb (and take it home, wrapped separately, to use for broth). Have him remove about 1/3 of the meat and butterfly the remaining large piece. Ask him to grind the 1/3 part with 20-25% fat.
Pound the butterflied lamb flat and decide which side is prettier. Place the lamb pretty side down on a work surface. Sprinkle the surface facing you with salt and freshly ground black pepper, then spread it with a thin layer of garlic. Do not use more than half the garlic you have minced.

Mix the ground lamb, remaining garlic, bread, chopped mushrooms, onion, eggs, herbs, lemon juice, lemon zest, salt and pepper. Place half the mixture on the butterflied lamb, leaving enough of a border around all the edges to be able to close it. Trim the 5 large mushrooms and arrange them, top down, in a line
along the ground lamb. Top with the rest of the ground lamb.

Fold up the edges to completely close the butterflied meat around the ground mixture to form an oval roast. Close it with long toothpicks.

Make your favorite short pastry crust. Roll it out until it is big enough to completely wrap around the lamb roll. Place the lamb roll, seam side up, in the middle of the pastry and close the pastry around it. Brush the seams with cold water to seal. The meat and pastry seams should be in the same place.

Place seam side down in a roasting pan and brush with egg wash. Cut flower or star designs in the top to vent steam.

Roast at 325 F, allowing 30 minutes per pound. Serve hot or cold. When you slice this lamb roll, each slice should have a mushroom in the center to look very pretty. Serves 6-8.

Yield: 12-15 pancakes.

1 1/4 cups brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups milk
3 each eggs
6 tablespoons vegetable oil
1 teaspoon vanilla extract
12-ounce can sweet potato (canned or frozen), mashed

Pecan honey butter:
1 stick butter (at room temperature)
1/4 cup honey
1/4 cup toasted pecans

To make pecan honey butter, combine butter, honey and toasted pecans. Set aside.

To make the pancakes, combine dry ingredients in a mixing bowl. Stir in milk and beaten eggs. Add oil and vanilla. Beat until smooth. Fold in the mashed sweet potatoes (should result in a lumpy texture). In a small non-stick frying pan, heat 1 teaspoon vegetable oil over medium heat. Pour in batter to desired size. Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes). Serve
pancakes warm with pecan honey butter.

Yield: 4 servings

2 Tbsp. tequila
1 Tbsp. lime juice
2 Tbsp. extra virgin olive oil
Tabasco sauce, to taste

2 pounds medium to large shrimp
1 green bell pepper
1 red bell pepper
8 mushroom caps
1/4 red onion
4 slices bacon, cut in half

Marinade: Whisk tequila, lime juice, olive oil and Tabasco sauce. Set aside.

Kebobs: Shell and de-vein shrimp. Cut peppers and onions into 1-1/2-inch squares. Place shrimp, mushrooms, peppers and onions in a zip-lock bag along with the marinade for one hour in refrigerator. Drain marinade. Wrap bacon around each mushroom cap. Skewer, alternating items.

Grill for six minutes (three minutes per side). Baste with marinade as needed.

(Crock pot)

2 to 3 lbs. skinless chicken pieces
1 20 oz. can pineapple chunks
dash of ground ginger
1 cup teriyaki sauce

Place chicken in the crock pot. Pour remaining ingredients on top. Cover and cook on low for 6-8 hours (4 to 5 hrs. if using boneless chicken breasts)

Adapted from Tom Valenti's Soups, Stews, and One-Pot Meals by Tom Valenti and Andrew Friedman (Scribner, 2003). Copyright 2003 by Tom Valenti and Andrew Friedman. Serves 6

Tuna noodle casserole is a classic of American home cooking, in part because it requires little more than a can of tuna, a pound of pasta, and cream of mushroom soup. This recipe ups the ante with high-quality imported tuna and a rich, home-made béchamel sauce. Rather than the classic egg noodle, this casserole uses pennette, small tubular pasta. It's usually used in soups, but I like it here because it's smaller than the pieces of tuna, and its centers fill up with cream, so flavors and textures other than pasta dominate.

1 large egg
6 tablespoons unsalted butter
1/2 cup plus 2 tablespoons all-purpose flour
3 cups whole milk
Coarse salt
Freshly ground black pepper
3/4 cup freshly grated Parmesan cheese
1 pound pennette pasta, cooked al dente and drained
One 12-ounce can imported Italian or Spanish preserved tuna packed in oil,
drained (or regular super-market tuna - see below)
2 cloves garlic, peeled and minced
2 tablespoons fresh oregano leaves, or 1 tablespoon dried oregano
2 tablespoons minced fresh flat-leaf parsley leaves
1/2 cup dried bread crumbs

Preheat the broiler. Put the egg yolk in a small bowl; set aside. Place an enamelware casserole in the oven to warm.

In a large, heavy-bottomed pot, melt the butter over medium heat. Add the flour a little at a time, whisking it into the butter to incorporate thoroughly without making lumps. Slowly drizzle in the milk, letting it come briefly into contact with the bottom of the hot pot to warm it a bit before whisking it into the mixture. Add a few tablespoons of the hot mixture to the reserved egg yolk and whisk to combine, then pour the egg yolk mixture into the pot. Whisk in the Parmesan.

Add the pasta, tuna, garlic, oregano, and parsley to the pot and stir to integrate the flavors. Remove the casserole from the oven. Transfer the pasta mixture to the casserole. Top with the bread crumbs and broil until the bread crumbs are golden brown, 1 to 2 minutes. If not serving immediately, let cool, cover, and refrigerate for a few days or freeze for up to 1 month. Let thaw to room temperature and reheat under the broiler before serving.

To serve, present the casserole family style from the center of the table.
Note: Imported oil-packed tuna is pricey and may be difficult to find. If it is available in your area and price isn't a consideration, by all means use it. Its velvety texture and rich flavor are unsurpassed. But you can substitute supermarket brand tuna in olive oil or tuna in soybean oil. Also, experiment with other small pasta shapes. Try small shells, sedani, fusilli, or trusty old elbow macaroni.
From a 1950's Woman's Day Magazine

1/2 cup shortening
2 1/2 cups sifted cake flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
1 teaspoon vanilla extract
1 teaspoon almond flavoring
3/4 cups milk
1/4 cup cherry juice
3 egg whites, unbeaten
10 maraschino cherries, finely cut

Measure shortening into bowl. Add dry ingredients. Add flavorings to milk and gradually add to batter. Blend for 1 minute. Add cherry juice and egg whites. Beat 2 minutes. Stir in cherries. Pour into greased and floured 8-inch cake pans. Bake at 375 degrees for 30 minutes.

You can add 1 cup chopped nuts to the batter before baking.

To shape a heart, bake in 1 square pan and 1 round pan.

Cook cakes for about 15 minutes and remove from pans. Place square cake on center of a large tray with a corner at the bottom center of the tray. Cut round layer in half. Place each half with cut edge against top sides of the square to form a heart.

Make your favorite butter cream or seven minutes icing and tint pink. Decorate the heart with stemmed cherries.

1 tsp cornstarch
1 Tbsp water
2 medium apple(s), Granny Smith, peeled and chopped
2 medium pear(s), peeled and chopped
2/3 cup water
1/3 cup unpacked brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
6 pieces phyllo dough

Preheat oven to 375°F. Coat a baking sheet with cooking spray and set aside.

To make filling: Dissolve cornstarch and 1 tablespoon water in a measuring
cup and set aside.

In a medium sauce pan, combine apples and pears and 2/3 cup water. Cook and
stir on high heat until mixture comes to a boil. Reduce heat and simmer 5

Stir in brown sugar, cinnamon and nutmeg. Simmer, stirring frequently, for
5 more minutes.

Add cornstarch mixture to fruit mixture; bring to a boil and boil for 1 minute.

Place one sheet of phyllo dough on a large piece of wax paper and fold it in half lengthwise. Coat folded sheet with cooking spray. Keep remaining phyllo dough
sheets covered with a damp cloth to prevent them from drying out.

Spoon about a 1/3 cup of apple mixture about an 1-inch from one end of folded strip. Fold end over apple filling at a 45-degree angle. Continue folding to form a triangle that encloses all of filling. Repeat with remaining sheets of phyllo dough.

Place turnovers on baking sheet and bake about 8 to 10 minutes. Remove from
oven and cool on a wire rack.
A "must" for Chinese New Year

1/4 lb smoked salmon, abalone, or marinated lobster, sliced into small thin strips
1 finely shredded iceberg lettuce or Chinese white radish (or maybe diakon)
4 finely shredded carrots
4 fl. ozs. plum sauce*
1/4 teaspoon white pepper
1/4 teaspoon five-spice powder
Juice of 1/2 lemon and salt to taste
2 inches fresh ginger, shredded paper thin
6 fresh Kaffir lime leaves, finely shredded
2 spring onions (scallions), finely shredded
Bunch of finely chopped fresh coriander leaves
Toasted sesame seeds for garnish
Small coin-sized pieces of very crisp golden crackers for garnish

Mix the lettuce/radish with the carrots and arrange in a mound on the plate. Scatter the pieces of raw fish over the top and down the sides. Sprinkle the ginger, lime leaves, spring onions, coriander, sesame seeds and crackers over it. Drizzle the Plum Sauce over and all toss as high as possible. Serve on individual
plates to eat.

*Plum Sauce: You may find this at a local Asian store but, if not, make a basically thin, pouring consistency, plum-flavoured salad-dressing made like a vinaigrette but substituting pureed plums for the vinegar and adding the pepper, salt and five-spice powder. It should be sweetish, not tart.








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