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

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Recipes from Spike & Jamie

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Contents Disk 444

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


AUTUMN VEGETABLES
BACON WRAPPED MUSHROOMS
BANANA SPLIT CAKE
BARTLETT BRUNCH COMPOTE
BEEF STROGANOFF (PERFECT)
BERRY BORDEAUX DESSERTS
BLACK FOREST PIZZA
BOURBON STREET CHICKEN
BRAISED LETTUCE
BREAD MACHINE PITA BREAD
BROCCOLI-AND-SQUASH CASSEROLE
CARNIVAL OYSTER LOAF
CHEESY PENNE, BACON AND BROCCOLI
CHERRYSTONE CLAMS IN SHERRY
CHICKEN-AND-WILD RICE CASSEROLE
CHICKEN SALADq
CHILI-RONI
CHOCOLATE CHIP POUND CAKE
CINNAMON POUND CAKE
CORN CASSEROLE
CRAB AND BROCCOLI ALFREDO
CREAM OF ASPARAGUS SOUP
CREAMED SPINACH
CROCK-POT CASSOULET
CROCK POT MOROCCAN CHICKEN
DIXIE STAMPEDE SOUP
DOS AMIGOS CHILI-CRUSTED CATFISH
GINGER CAKE WITH ORANGE-GLAZED PEARS
GRILLED LOBSTER IN LEMON SAUCE
HAWAIIAN PASTA WITH CHICKEN AND PINEAPPLE
HERMAN SOURDOUGH STARTER, ETC.
HOMEMADE SOFT NOT-BUTTER
JALAPEÑO CHICKEN CASSEROLE
LEMON CHICKEN
MAPLE ICED WALNUT COOKIES
MEATLOAF
MICROWAVE MEATLOAFq
MUSTARD RIBS
NOODLES WITH LENTILS AND SESAME BUTTER
OYSTER AND SPINACH CHOWDER
PATATAS BRAVAS
PEAR BREAD
POACHED EGGS IN BLACK BUTTER
POACHED SALMON WITH HOLLANDAISE SAUCE
PORK CHOPS WITH CRANBERRY BALSAMIC SAUCE
PUMPKIN ICE CREAM
ROASTED FRUIT SOUP
ROMAINE PEAS WITH ONIONS
SALMON CHOWDER
SANGRIA (with alcohol)
SCALLOPS WITH SAFFRON SAUCE
SCRAMBLED EGG MUFFINS
SHANGHAI STIR-FRIED STRING BEANS
SOUR CREAM BLUEBERRY BREAD
SOURDOUGH PANCAKES OR WAFFLES
STRAWBERRY POUND CAKE
SUGAR-AND-SPICE COFFEE SLICES
SUPPER SALAD
SWEETHEART TART
TRADITIONAL BRUSCHETTA
TUNA AND OLIVE CROSTINI
TUNA-NOODLE CASSEROLE
TWO CORN CASSEROLE
VEAL CUTLETS WITH VEGETABLES
VEGETABLES BAKED IN PARCHMENT





AUTUMN VEGETABLES

1 1/2 lb Roma tomatoes, sliced
1 1/2 lb new potatoes, cut into 8 wedges each
1 lb red onions, cut wedges
1 lb zucchini, slice thick
2 celery sticks, slice thick
2 tsp garlic, minced
Salt and pepper
1/3 cup parsley, chopped
1 tsp mint, chopped
1/4 cup olive oil, extra-virgin

Divide tomatoes and place half on the bottom of the crock pot. Layer remaining ingredients in order given. Add remaining tomatoes. Cover, and cook on LOW for 8 to 10 hours. During cooking, if you are around, stir the vegetables carefully to redistribute them. Serve hot or room temp. Excellent with crusty French bread. Can also be cooked in a tightly covered pan in the oven at 200 Deg. F. for 8 to 10 hours.
BACON WRAPPED MUSHROOMS WITH BASIL MAYONNAISE

1/8 cup red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons garlic, fresh minced
1 teaspoon basil, fresh leaves, chopped
1/2 cup olive oil
3 tbsp. olive oil
Salt and pepper
3 basil leaves, chopped
1 clove of garlic, chopped
2 dozen medium white mushrooms, whipped clean, stems removed
12 pieces of thin bacon

Make the Mayonnaise at least 4 hours before serving.

To make the mayonnaise: Combine the vinegar, mustard, basil and garlic in your blender and pulse a few times. Turn on high and slowly add the oil until it is blended well. It should be thick like a mayonnaise.

Season with salt and pepper if desired. Chill. Serve on the side in a little ramekin for dipping. Great spread for small turkey sandwiches too!

Preheat over to 375 degrees

Combine the oil, a little salt and pepper, basil and garlic in a bowl. Toss in the mushrooms and stir to coat. Allow to sit in marinade for 20 minutes.

While the mushrooms are bathing, cook the bacon to about half done and remove to paper towels to drain.

Cut the slices in half and proceed to wrap the bacon around the mushrooms, securing them with toothpicks.

NOTE: If you want to step this preparation up just a notch, put a half a leaf of basil between the bacon and mushrooms when wrapping them.

Put the wrapped mushrooms on a cookie sheet and cook for 8-10 minutes until bacon crisps and mushrooms are tender.

Allow to cool a little before serving as the mushrooms have a lot of liquid in them that could burn your chin!

BANANA SPLIT CAKE

2 frozen pound cakes (10 3/4 ounces each), thawed
1/2 gallon brick-style Neapolitan or vanilla ice cream, slightly softened
4 ripe bananas
1/4 cup chocolate syrup
1/4 cup finely chopped pistachio nuts
1 1/2 cups heavy cream
2 tablespoons confectioners_ sugar
2 teaspoons vanilla
Garnish (optional):
Finely chopped pistachio nuts and maraschino cherries

Using long serrated knife, split cakes horizontally into 3 equal layers. Place 2 bottom layers on serving plate, long sides together.

Cut two 1/2-inch-wide lengthwise slices of ice cream and position on the bottom cake layers on the serving plate. Place in freezer along with the remaining ice cream until hardened. Keep remaining cake layers covered.

Remove ice cream and cake layers from freezer. Top ice cream with 2 of the bananas, cut into thin slices. Drizzle with half the chocolate syrup and sprinkle with half the pistachio nuts.

Repeat layering, with cake, ice cream, syrup and nuts; fill in any spaces on ends of layers with additional strips of ice cream. Finish top with cake layers. Return to freezer until hardened.

About 15 minutes before serving the cake, beat together the heavy cream, confectioners' sugar and vanilla in a small bowl with electric mixer on medium speed until soft peaks form. Spread the beaten heavy cream mixture with a spatula over all four sides of the cake and the top to completely cover.

Garnish the cake, if desired, with chopped pistachios and maraschino cherries.

BARTLETT BRUNCH COMPOTE

3 fresh Bartlett pears
2 oranges, peeled and sliced
1 small cantaloupe, cut into chunks
1/2 pound grapes, halved and seeded
1 cup canned apricots
3 tablespoons sugar
3 tablespoons orange or pineapple juice

Peel, core and slice pears in wedges. Combine pears, oranges, cantaloupe and
grapes. Drain apricots; puree until smooth in blender or food processor. Combine in small saucepan with sugar; heat until sugar dissolves. Add juice. Chill. Pour over fruit and toss lightly to coat. Serve chilled in compotes. 6 to 8 servings.
BEEF STROGANOFF (PERFECT)
McCalls Cook Book 1963

2 lb filet of beef
6 Tbsp butter
1 cup chopped onion
1 clove garlic, finely chopped
1/2 lb fresh mushrooms, sliced 1/4 inch thick
3 Tbsp flour
2 tsp meat-extract paste
1 Tbsp catsup
1/2 tsp salt
1/8 tsp pepper
1 can (10 1/2 oz) beef bouillon, undiluted (or beef broth)
1/4 cup dry white wine
1 Tbsp snipped fresh dill, or 1/4 tsp dried dill weed
1 1/2 cups dairy sour cream
1 1/2 cups cooked wild rice tossed with 4 cups cooked white rice
fresh dill or parsley, snipped

Trim fat from beef. Cut filet crosswise into 1/2 inch thick slices. Cut each slice, across grain, into 1/2 in wide strips.

Slowly heat large, heavy skillet. In it, melt 2 Tbsp butter. Add just enough beef strips to cover skillet bottom. Over high heat, sear quickly on all sides. With tongs, remove beef as it browns. (It should be browned outside, rare inside.) Brown rest of beef; set aside.

In remaining hot butter in same skillet, sauté onion, garlic, and mushrooms until onion is golden - about 5 minutes. Remove from heat. Add flour, meat-extract paste, catsup, salt, and pepper; stir until smooth. Gradually add bouillon; bring to boiling, stirring. Reduce heat; simmer 5 minutes.

Over low heat, add wine, snipped dill, and sour cream, stirring until well combined. Add beef; simmer just until sauce and beef are hot.

Serve Stroganoff with rice. Sprinkle 2 Tbsp dill or parsley over top.

BERRY BORDEAUX DESSERTS

1 cup heavy cream
1/4 cup sugar
1 tsp. vanilla extract
24 Pepperidge Farm(R) Bordeaux Cookies
3 cups mixed berries *
Mint leaves (optional)

Place cream, 2 tbsp. sugar and vanilla in small bowl. Beat until stiff peaks form. Spoon cream mixture onto 12 cookies. Top with remaining cookies. Cover and refrigerate at least 3 hours or until cookies soften.

Mix berries with remaining sugar. On dessert plates place cream-filled cookies and top with berry mixture. Garnish with mint leaves, if desired. Serves 12.

*Use a combination of sliced strawberries, raspberries, blackberries and blueberries.

BLACK FOREST PIZZA

19.8 oz. box brownie mix
8 oz. cream cheese; softened
2 tablespoons confectioner's sugar
1 (8 oz.) container frozen whipped topping; thawed
1 (20 oz.) can cherry pie filling

Preheat oven to 350. Coat a 12" pizza pan with nonstick cooking spray. Prepare the brownie batter according to directions on the box. Spread the prepared batter evenly over the bottom of the pan. Bake for 20 to 25 minutes, or until a wooden toothpick inserted into the center comes out clean; let cool

In a large bowl, beat the cream cheese, confectioners' sugar and whipped topping until smooth.

With a wet table knife, spread the mixture evenly over the brownie pizza. Spoon the cherry pie filling evenly over that. Cut and serve immediately or cover and chill until ready to serve.

BOURBON STREET CHICKEN
from the Golden Corral

1 pound chicken leg or thigh meat, cut into bite-size chunks
4 ounces soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tablespoons white wine

Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 degrees for 1 hour in a single layer, basting every 10 minutes.
Remove chicken. Scrape pan juices with all the brown bits into a frying pan.
Heat, and add white wine. Stir and add chicken. Cook for 5 minutes and serve.

BRAISED LETTUCE
(Laitues Braisees)

2-3 slices bacon
1 medium onion, finely chopped
1 carrot, finely chopped
4-6 heads Boston lettuce, halved lengthwise
1 cup chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
3 Tbsp cold butter
Chopped fresh parsley for garnish

Place the slices of bacon in the bottom of a greased baking dish large enough to hold the lettuce halves in a single layer. Sprinkle with the onion and carrot and place the lettuce on top, cut side down. Add the stock, salt, and pepper and bake covered in a preheated 350F oven for 30 minutes. Transfer the lettuce halves to a serving platter and strain the liquid in the baking dish. Bring the liquid to a boil in a small saucepan over moderate heat and reduce by about half. Add the butter, stirring until it is melted and incorporated into the sauce, and spoon the sauce over the lettuce. Garnish with chopped parsley and serve immediately. Serves 4 to 6.

BREAD MACHINE PITA BREAD

1 1/8 cup water
3 cups all purpose flour
1 tsp salt
1 Tbsp oil
1 1/2 tsp sugar
1 1/2 tsp active dry yeast

Place all ingredients in bread pan, select Dough setting and start. When dough has risen long enough, machine will beep. Turn dough onto a lightly floured surface. Gently roll and stretch dough into 12" rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 - 7" circle. Set aside on a lightly floured countertop. Cover with a towel. Let pitas rise about 30 minutes until slightly puffy.

Preheat oven to 500?F. Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas are softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or freezer for 1 or 2 months.

Avoid using too much flour while rolling them out. Keep unrolled balls covered to prevent drying out. Handle with care while rolling and transferring. Tears or creases cause them not to puff up while baking. Avoid over-baking; they will turn crisp and brittle.

BROCCOLI-AND-SQUASH CASSEROLE

2 pounds fresh broccoli florets, cut into bite-size pieces
2 pounds yellow squash, sliced
2 small onions, chopped
4 tablespoons butter or margarine
2 large eggs, lightly beaten
1 cup mayonnaise
4 cups (16 ounces) shredded Cheddar cheese
1/4 teaspoon pepper
3 cups fine, dry breadcrumbs

Arrange broccoli in a large steamer basket over boiling water. Cover and steam 5 to 8 minutes or until crisp-tender; remove from basket. Add squash and onion to basket, and repeat procedure. Combine squash, onion, and butter in a large bowl; mash. Stir in broccoli, eggs, and next 3 ingredients; spoon into two lightly greased 2-quart baking dishes. Sprinkle evenly with breadcrumbs. Bake at 350° for 20 to 25 minutes or until golden. Serves 8 - 12

CARNIVAL OYSTER LOAF

Ideal for a Mardi Gras buffet and a "trumpet-tooting" loaf for hundreds of other occasions, this picture perfect stuffed oyster and spinach loaf can be prepared hours in advance, stored in the refrigerator, and heated in the oven about 45 minutes before serving. A round filled sourdough boule makes for a dramatic presentation, but a traditional Vienna loaf or baguette is equally festive. Serve with a toasty and moderate-bodied California Chardonnay.

1 pint medium sized oysters
6 slices bacon
1 10-inch round boule (round loaf of crusty bread)
4 tablespoons butter
1 minced garlic clove
3 eggs
3/4 cup mayonnaise
2 cups cooked chopped spinach
pinch of nutmeg
salt and freshly ground pepper
2 medium tomatoes, sliced
1/2 cup freshly grated Parmesan cheese

Preheat oven to 350° F.

Cook the bacon in a skillet until crisp and brown; drain on absorbent paper.

Slice off the top of the boule, and hollow out the center, leaving about a 1 inch shell. Process the soft bread in a blender for crumbs for another use. Spread the inside of the lid of the bread with butter creamed with the garlic.

Whisk the eggs in a bowl with the mayonnaise; add the spinach, bacon,
nutmeg, salt and pepper to taste.

Arrange half the oysters on the bottom of the boule, cover with half the spinach mixture, half the tomato slices, a layer of crumbs, and half the cheese. Repeat the layers, and replace the bread lid. Wrap the loaf in foil and bake for 45 minutes. Cut into 6 wedges with a serrated bread knife, and serve with a toss of watercress (optional).

CHEESY PENNE, BACON AND BROCCOLI

4 slices bacon
1 small onion, finely chopped
3 tablespoons all-purpose flour
2 cups milk
1 pound penne pasta
1 pound broccoli (1 small bunch), cut into flowerets
1/4 teaspoon salt
1/8 teaspoon black pepper
4 ounces less-fat (1/3 less fat) cream cheese
4 ounces blue cheese OR: Gorgonzola cheese
Pinch ground red pepper (cayenne)
3 tablespoons grated Parmesan cheese

Bring large pot lightly salted water to boiling. While water is coming to boil, sauté bacon in large skillet until crispy, about 7 minutes. Remove to paper toweling to drain.

Drain all but 3 tablespoons drippings from skillet. Add onion; increase heat to medium-high; cook until softened, 8 to 10 minutes. Reduce heat to medium. Sprinkle with flour; whisk, scraping up any browned bits. Whisk in milk, 1/2 cup at a time, until smooth. Cook, stirring, until thickened, 2 minutes.

While onion is cooking, add penne to boiling water; cook according to package directions. Add broccoli for last 4 minutes. Drain penne and broccoli; transfer to serving bowl; keep warm.
To thickened milk in skillet, add salt, pepper, cream cheese and blue cheese; whisk until smooth. Remove from heat. Stir in cayenne and 2 tablespoons Parmesan. Crumble bacon; add to sauce. Toss with penne and broccoli. Top with remaining Parmesan. Yield: 6 servings.

CHERRYSTONE CLAMS IN SHERRY

3 tbsp. olive oil
1/2 medium onion, chopped finely
1/3 cup of diced ham
1/2 good quality Spanish Sherry
2 dozen littleneck clams
Parsley, freshly chopped

In a pan large enough to hold the clams, heat the olive oil and sauté the onions until tender.

Add the ham, sherry and clams and cook over high heat until the clams open.

Remove the clams as they open to serving dishes. Place 3 clams on each dish, top with the hot sauce and a sprinkle of parsley.

This one is a little messy and you may want to serve with forks.

CHICKEN-AND-WILD RICE CASSEROLE

1 (6.2-ounce) package fast-cooking long-grain and wild rice mix
1/2 cup butter or margarine
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 cups chicken broth
3 cups chopped cooked chicken
1 1/2 cups half-and-half
1 (6-ounce) can sliced water chestnuts, drained
1 (4.5-ounce) jar sliced mushrooms, drained
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1 (2.5-ounce) package sliced almonds

Cook rice mix according to package directions; set aside. Melt butter in a Dutch oven over medium-high heat. Add onion, and sauté until tender. Add flour, and cook, stirring constantly, 1 minute. Add broth, and cook, stirring constantly, 1 to 2 minutes or until mixture is thickened and bubbly. Stir in rice, chicken, and next 6 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish. Top with almonds. Bake at 350° for 15 to 20 minutes or until thoroughly heated. Serves 6

CHICKEN SALAD
From Provisions Deli
Yield: About 5 1/2 cups.

1 3/4 pounds boneless, skinless chicken breasts, grilled
1/2 cup slivered almonds, toasted
3 green onions, sliced
3/8 cup green seedless grapes
3/8 cup red seedless grapes
6 1/2 tablespoons mayonnaise
1/2 cup sour cream
3 tablespoons plus 1 teaspoon honey
Salt
Ground pepper

Cut chicken into 1/2-inch cubes. Place in a large bowl. Add almonds, onions and grapes; toss to mix.

In a separate bowl, whisk together mayonnaise, sour cream, honey, and salt and pepper to taste. Pour over chicken mixture; toss to coat thoroughly.

CHILI-RONI

1 (l.25 oz) pkg. chili seasoning mix
1 lb. lean ground beef
1/2 cup green pepper, chopped
1 (14 1/2 oz) can tomatoes chopped
1/2 cup onion, chopped
3/4 cup water
2 cups of elbow macaroni, cooked and drained

In a large skillet brown ground beef. Drain fat. Stir in chili seasoning mix, onion, peppers, tomatoes and water. Bring to a boil and simmer 15 minutes. Add cooked macaroni and simmer 5 minutes. Before serving you can top with shredded cheddar cheese, if desired. Serves 4

CHOCOLATE CHIP POUND CAKE

1 (2 layer) yellow cake mix
1 (4 serving) box vanilla instant pudding
4 eggs
3/4 cup veg. oil
1 cup sour cream
1 tsp. vanilla
1 (5 oz.) can chocolate syrup
2/3 cup chocolate chips
1 cup chopped nuts

Mix all ingredients except chips and nuts with an electric mixer. Mixture will be thick. Fold in chips and nuts; baked in a greased (not floured) bundt or tube pan at 325 for 45 to 60 minutes.

CINNAMON POUND CAKE

1 box butter cake mix (2 layer)
3/4 cup veg. oil
1 cup sour cream
1/2 cup sugar
4 eggs, lightly beaten

Cinnamon Sugar Mix:

3 tablespoons sugar
1/2 tsp. cinnamon

Combine cake mix, oil, sour cream, sugar and eggs. Pour half of the batter into a greased and floured bundt pan. Sprinkle half the cinnamon sugar mixture on the batter. Add remaining and sprinkle with remaining cinnamon sugar mixture. Bake for 50 to 60 minutes at 325 degrees.

CORN CASSEROLE

1 can cream style corn
1 can whole sweet corn
1 stick butter
1 8oz sour cream
1 jiffy cornbread mix
1 cup cheese

Mix all ingredients together except cheese. Pour into casserole dish and bake at 350 degrees for 15-20 minutes. Add cheese to top and bake another 20 minutes.

CRAB AND BROCCOLI ALFREDO

1 pound thin spaghetti
2 tablespoons olive oil
1 small onion, sliced
1 sweet red pepper, sliced
1 bunch broccoli, separated into flowerets
2 cloves garlic, finely chopped
2 cups half-and-half
1/2 cup (1 stick) butter
1 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon liquid hot-pepper sauce
1 pound crabmeat OR: imitation crabmeat, coarsely shredded
Lemon slices, for garnish

Cook spaghetti following package directions.

Meanwhile, heat oil in large skillet over medium-high heat. Add onion and red pepper; cook 3 minutes. Add broccoli and garlic; cook, stirring occasionally, 5 minutes or until tender.

Heat half-and-half and butter in small saucepan until butter is melted. Stir in cheese, salt and hot-pepper sauce.

Add cream mixture and crabmeat to skillet. Heat through over medium heat. Toss with cooked, drained pasta in large bowl. Garnish with lemon. Serves 6

CREAM OF ASPARAGUS SOUP

2 lb. fresh asparagus
4 Tbsp. butter
8 to 10 green onions chopped
2 cloves garlic, minced
4 Tbsp. flour
4 cups chicken broth
2 Tbsp. fresh lemon juice
1 cup cream

Break asparagus to remove tough part of stem. Chop into 1-inch pieces. Melt butter in saucepan and sauté onions and garlic, stir in flour and chicken broth and lemon juice. Add asparagus pieces and simmer for 20 - 25 minutes until asparagus is tender. Place mixture, except for asparagus tips, in a blender or food processor and puree. Return to saucepan and add cream and salt and pepper to taste. Heat thoroughly. Serve in bowls and garnish with asparagus tips.

CREAMED SPINACH

4 bacon slices
2 small onions, chopped finely
1 clove garlic, minced
1/4 cup flour
Salt and pepper to taste
2 cups milk
2 10-oz. packages of frozen spinach, cooked and drained
Fry bacon in pan until crisp. Remove from pan, crumble and reserve. Pour off
all but about 1 Tbsp. of bacon grease from pan. Add onions to pan and cook
until tender. Add garlic and cook for a couple of more minutes then remove
from heat. Add flour and mix well. Gradually add in 1 and 1/2 cups milk and
cook over low heat and stir constantly until mixture thickens. Add spinach and bacon pieces and mix well. If mixture is too thick add some of the additional milk.

Note: You can also make this with a head of Swiss Chard or Kale. Wash
thoroughly, remove tough stems, cut into slices and steam until tender. Proceed with recipe substituting for the spinach.

CROCK-POT CASSOULET

1/2 lb. boneless, skinless chicken thighs, cut into 1-inch chunks
1/2 to 1 Tablespoons vegetable oil
2 carrots, cut into 1/2-inch chunks
1 green or red pepper, cut into 1/2-inch pieces
1 cup chopped onion
3 garlic cloves, pressed
2 (15-oz.) cans Cannellini beans, drained & rinsed
1 can (14.5 oz) Italian style tomatoes
8 oz. kielbasa, halved lengthwise and cut into 1/2-inch pieces
1-1/2 cups chicken broth
1/2 cup dry white wine
1 Tablespoons snipped fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper

Heat the oil in a large skillet; add the sausage pieces and sauté 1-2 minutes, just to release a little of the fat. Add the chicken and sauté another 1-2 minutes until lightly colored. Remove.

Add the carrots, peppers, onions and garlic to the pan, pour in 1/2 cup of the chicken broth and cook for 2 minutes, scraping the bottom. Remove from the heat, stir in the beans, undrained tomatoes, the chicken and the sausage.
Pour the mixture into the slow cooker.

In a separate bowl combine the rest of the chicken broth, white wine, parsley, thyme and red pepper. Pour into the slow cooker. Cover and cook on low for 7 to 8 hours or on high 3-1/2 to 4 hours. Serve with some crusty bread and a simple green salad. Serves 6.

CROCK POT MOROCCAN CHICKEN

3+ lb. chicken, cut into 8 pieces and skinned
1/4 cup lemon juice
5 Tablespoons olive oil
1 Tablespoon finely chopped garlic
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon cinnamon
large pinch saffron threads
1/2 teaspoon black pepper
1 onion thinly sliced
2 Tablespoons flour
2 cups chicken stock
1 cup pitted prunes
For garnish: fresh cilantro

Mix the lemon juice, olive oil and garlic together and pour over the chicken pieces. Marinate 2 to 4 hours.

Using a slotted spoon, remove chicken from the marinade. Reserve marinade. Heat the remaining 2 tablespoons of oil in a skillet and sauté the chicken until lightly browned on both sides. Add the ginger, cumin, coriander, cinnamon, saffron and pepper to the skillet and cook for another minute. Transfer to the slow cooker.

Add the onion to the pan and sauté 5 minutes until soft. Sprinkle the flour over the onion and cook, stirring, for another minute. Stir in the stock and the reserved marinade and bring to a boil. Pour over the chicken.

Cover and cook on low for 6 to 10 hours. One hour before you plan to serve the chicken, stir in the prunes. Serve the chicken over couscous and sprinkle with the fresh cilantro. Serves 4.

DIXIE STAMPEDE SOUP

1/2 cup peas - cooked
1/2 cup whole kernel sweet corn
1/2 cup canned green beans
1/2 cup grated carrot - cooked
1 qt. chicken broth
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper - to taste
1 1/2 cups heavy whipping cream

Mash cooked vegetables into small pieces. Bring all ingredients, except cream, to a boil. Stir in cream and heat through. Serves: 6

DOS AMIGOS CHILI-CRUSTED CATFISH

1 cup chili powder
1 tablespoon crushed red chili peppers
1 1/2 teaspoon salt
1 teaspoon black pepper
1/2 cup packed brown sugar
1/8 cup onion powder
1/4 cup ground cumin
3/4 cup vegetable oil (divided)
6 catfish fillets (8 to 10 ounces each)

In large bowl, combine chili powder, crushed chili peppers, salt, black pepper, brown sugar, onion powder and cumin and mix well. Be sure there are not
lumps. Coat fish well with mixture. In 10- to 12-inch sauté pan on medium-high, heat 1/4 cup oil 3 to 5 minutes. Put 2 fillets in pan and brown on both sides, about 3 minutes per side. Drain and discard oil. Repeat process with remaining oil and fish. Meanwhile, preheat oven to 350 degrees. Place browned fish on a greased cookie sheet so that they are all lying flat. Transfer to preheated oven and bake 10 to 15 minutes or until fish is done. Makes 6 servings.

GINGER CAKE WITH ORANGE-GLAZED PEARS

2-1/4 cups flour
1-1/2 teaspoon each baking powder, baking soda and ground cinnamon
1/2 teaspoon salt
1/2 cup packed light brown sugar
2 eggs
1 cup milk
1/2 cup molasses
1/2 cup salad oil OR 1/2 cup unsweetened applesauce

Stir flour with ginger, baking powder, soda, cinnamon and salt. Blend in brown sugar. Beat eggs slightly; combine with remaining ingredients. Add to dry ingredients; mix thoroughly. Pour into greased and floured 10-inch tube pan. Bake at 350 F. 45 to 50 minutes or until cake tests done when tested with wooden pick. Serve warm with Orange-Glazed Pears.

Orange-Glazed Pears: Core and slice 2 fresh winter pears. Combine 1 can (6
oz.) fresh orange juice concentrate, 1/4 cup sugar and 1 tablespoon sherry.
Add pears; simmer until tender and glazed. Arrange pear slices around and on
top Ginger Cake. Spoon remaining glaze over cake.

GRILLED LOBSTER IN LEMON SAUCE

Lobster tails
1 cup of margarine, melted
1/2 cup of lemon juice
2 teaspoons of basil seasoning
2 garlic cloves, minced
1/2 teaspoon of hot sauce
Lemon pepper seasoning
1/4 teaspoon of salt

Rinse lobster tails under cold water and pat dry with paper towels.

Cut lobster tails in half lengthwise through the shells and set aside. You may need to use cutting sheers to cut through the shell but then use a knife to cut through the flesh so that you can bend the meat and shellback until it displays like butterfly wings.

In a shallow bowl or pan add the melted margarine, lemon juice, garlic, basil, salt and hot sauce. Blend together well and then add the lobster tails to the bowl.

Use a brush to saturate the tails with the lemon sauce mixture, dabbing deep into the meat where possible.

Place the bowl or pan of lobster tails in the refrigerator to marinate for 30-45 minutes.

Use a large iron skillet or a grilling pan if you have one. Add a little margarine to the skillet and turn the heat on medium-high.

Place the lobster tails in the skillet fleshy side down and cook until the outer flesh begins to brown, approximately 4-5 minutes.

Turn the tails over, brush the tops with the sauce left in the bowl. Sprinkle with the lemon pepper seasoning and cook another 4-5 minutes.

Brush the meat one more time with any remaining lemon sauce, flip the tails back over, cook for 1-2 minutes and then serve.

Wonderful served with a bake potato and a tossed salad.

HAWAIIAN PASTA WITH CHICKEN AND PINEAPPLE

3/4 cup soy sauce
1/2 cup packed dark-brown sugar
1 1/2 teaspoons grated fresh ginger
2 cloves garlic, finely chopped
2 tablespoons dark Asian sesame oil
1 can (20 ounces) pineapple chunks in juice, drained, reserving 1/3 cup juice
2 pounds boneless, skinned chicken breasts, cut into 3 x 1-inch strips
2 medium-size Maui or other sweet onions, cut into 1-inch chunks
2 medium-size sweet green peppers, cored and cut into 1-inch pieces
1 tablespoon oil
1 pound angel hair pasta
1/4 cup chopped macadamia nuts, toasted

Mix together soy sauce, brown sugar, ginger, garlic, sesame oil and reserved pineapple juice in medium-size bowl. Reserve 1 cup sauce for pasta. Pour remaining sauce into resealable plastic bag; add chicken, pineapple chunks, onion and green pepper. Marinate in refrigerator for 30 minutes, turning once.

Meanwhile, prepare barbecue grill with mesquite charcoal, or heat gas grill or broiler.

Bring large pot of water (do not salt) and oil to boiling. Add pasta; cook until tender, about 3 minutes. Drain; transfer to large serving platter; toss the pasta with the reserved 1 cup sauce.

On metal skewers or presoaked wooden skewers, alternately thread the marinated chicken, pineapple chunks and vegetables.

Grill or broil for 8 to 10 minutes or until chicken is no longer pink in center, turning once. Remove from skewers; arrange over pasta. Sprinkle with macadamia nuts and serve. Yield: 6 servings.

HERMAN SOURDOUGH STARTER I
Makes 4 cups

"This is a recipe for a sweet sourdough starter known as Herman. There are a
number of things that can be made from it. It's very important to NOT use
metal utensils or bowls! It will take 15 days for the starter to mature and
be ready to use the first time you make it. After that it can be ready for
use every 10 days."

2 1/4 teaspoons active dry yeast
2 cups warm water (110 degrees F)
2 cups all-purpose flour
1/4 cup white sugar

1 cup white sugar, divided
2 cups all-purpose flour, divided
2 cups milk, divided

In a large glass or plastic container, dissolve the yeast in warm water. Stir in the flour and sugar, mix until smooth. (DO NOT USE A METAL SPOON)! Cover loosely and store in a warm place overnight. The next day, stir and refrigerate. Stir once each day for the next four days. On the fifth day, stir, then divide in half. Give half away with feeding instructions. Feed starter with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Stir until smooth. Cover and place in refrigerator. Stir once each day for next four days. On the tenth day feed again with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Return to refrigerator and stir once each day for the next four days. On the fifteenth day it is ready to be used for baking. Reserve one cup of the starter in the refrigerator and continue to follow the stir
and feed cycle (Stir once a day for four days, stir and feed on the fifth day, ready
for use on the tenth day.)

Herman Coffee Cake

2 cups Herman Sourdough Starter
2/3 cup vegetable oil
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
2 teaspoons baking powder
1 cup white sugar
1 cup chopped pecans
1 cup raisins
1 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 cup margarine, softened
1/2 cup margarine
1/4 cup milk
1 cup packed brown sugar

Bring Herman Starter to room temperature. Preheat oven to 350 degrees F.
Grease and lightly flour one 9x13 inch baking pan. Stir together Herman Starter, oil and beaten eggs. Stir together the flour, cinnamon, baking soda, baking powder, salt and white sugar. Stir in nuts and raisins. Add the flour mixture to the egg mixture and stir well. Pour into the prepared pan and sprinkle with the topping.

To Make Topping: Combine the 1 cup brown sugar, 3 tablespoons flour, 1
teaspoon cinnamon. Cut in 1/4 cup softened butter, until the mixture resembles very coarse crumbs.

Bake in a preheated 350 degrees F (175 degrees C) for 30 to 40 minutes. While
still hot pour glaze over the top and serve.

To Make Glaze: In a small saucepan, melt 1/2 cup butter or margarine. Stir in
the milk and 1 cup brown sugar. Bring to a boil and let boil for 3 minutes. Immediately pour over hot cake.

HERMAN SOURDOUGH STARTER II

2 cups flour 1/4 cup sugar
2 cups warm water 1 pkg. dry yeast

In a plastic or glass container (do not use metal!), mix all the ingredients. Loosely cover and let stand overnight in a warm place.

The next day, stir, cover and refrigerate. Stir daily for the next five days. On the fifth day measure out 1 cup or Herman for yourself and give 1 cup to a friend. Herman must now be fed.

Here is Herman's feeding schedule:

Day 1: Feed Herman 1 cup flour, 1 cup milk, and 1. cup sugar
Day 2: Stir Herman
Day 3: Stir Herman
Day 4: Stir Herman
Day 5: Feed Herman 1 cup flour, 1 cup milk, and 1/2 cup sugar
On Days 6, 7, 8, and 9: Stir Herman
Day 10 Stir and bake this day. You now have enough Herman to keep 1 cup for
yourself (to feed), 1 cup to give away, and the rest can be used for any Herman recipe.

If you do not use Herman on Day 10 add 1 teaspoon sugar and repeat every 10
days until you do use some. If you do use some, continue with the feeding
schedule as shown above. Be sure to store Herman in a covered (loosely)
plastic or glass bowl in the refrigerator.

Herman Sourdough Bread

1 cup Herman starter
2 cups water
6 1/2 to 7 cups flour
1/4 teaspoon yeast
2 teaspoons salt
2 Tablespoons oil

In a large bowl, stir together the starter and 1 3/4 cup water. Gradually stir in 2 to 2 1/2 cups flour to form a thick batter. Cover and set in a draft-free spot for 2 to 3 hours, or until a sponge develops (the batter will be very foamy).

Heat the remaining 1/4 cup water and cool to lukewarm. Add the yeast and a
teaspoon of flour, cover and set in a warm spot to proof (like the sponge, it will be very foamy).

Add the proofed yeast to the sourdough sponge along with the salt and oil. Add flour a bit at a time, stirring well after each addition, until a dough forms. It will pull away from the sides of the bowl and ball up.

Turn the dough out onto a floured surface, cover, and let rest for 10 minutes. Meanwhile, wash the bowl and fill it with hot water. Thoroughly knead the dough, adding flour when needed to prevent sticking. When it is smooth and elastic, form into a ball. Drain the warm bowl, dry it and lightly grease it (use lard or shortening). Put dough in bowl and turn the ball over to grease all of it. Cover and let rise for about 1 1/2 hours or until a finger leaves a depression.

Turn the dough out and knead it gently several times to deflate and round it. Return the dough to the bowl, cover and let it rise until it does not rebound when pressed.

Divide the dough and shape loaves (makes 2 big loaves, or several smaller ones). Cover and let rise for about 1 hour until dough springs back when
lightly pressed.

Slash tops of loaves. Spray with water or brush with egg wash. Sprinkle on
seeds (sesame, poppy, etc.) if desired. Bake in a preheated 350* over for
about 50 minutes or until the loaves are brown, firm-sided and sound hollow
when removed from the pans and tapped in the bottom.

If you like a nice crunchy crust, spray lightly with water several times while baking (this is very traditional). The egg wash will give the crust a nice glossy brown color.

The person (not Spike) who contributed this version of Herman included an interesting narrative: "Years ago I got very interested in making starter for bread. I bought dry starter mixes, begged starters off of friends who had their own, captured my own yeast and made my own starters from scratch, and dreamed of someday being given an old (50+ years!) starter.

"I had the most fun capturing wild yeast and making starters from it. The results are anything but predictable, sometimes they tasted wonderful and other times had very little flavor at all. The dry starter mixes were so-so. My dream of being given an old starter was never realized but I was given several recipes for starter (see the Herman recipe). If you want truly wonderful flavor, start asking around. Many older people have kept starters active for years. My mother once had one that was more than 100 years old. Sadly, by the time I found out about it she thought it had gone bad and had thrown it out. All it really needed was some tender loving care and some food and it could have been brought back. Starters can look and smell pretty nasty but they are awesome when brought back and used in breads, cakes, pancakes, etc. The trick is to use the starter and, if not
using it, then feed it!

"The Herman recipe I submitted would be fine to use in any recipe you would use a starter in. It can be used with or without yeast (yeast just makes things move a bit faster)."

Sourdough Pancakes Starter
You must plan ahead as this takes about 8-12 hours (start the night before).

1 1/2 cups starter
1 1/2 cups flour
1 cup warm water

Remove starter from refrigerator and allow to reach room temperature. Measure out 1 1/2 cups starter into a warm 2 quart bowl. Return the remaining starter to the refrigerator. Add 1 1/2 cups flour and about 1 cup warm water (85*) and mix well. Add only enough water to make a batter the consistency of a light pancake batter. Cover bowl lightly and let the starter proof for 8-12 hours at 85*-90*.

When the batter is properly proofed, its surface will appear bubbly and it will exhibit a strong pungent, sour smell. After proofing, measure out the amount called for in the recipe (below) and return the remaining batter to the starter pot. Stir and refrigerate the remaining starter.

HERMAN SOURDOUGH PANCAKES OR WAFFLES

1 cup proofed sourdough batter (will be foamy)

Sift the following dry ingredients together:

1/2 cups all purpose flour
1 Tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon baking powder
1 cup milk
3 eggs
1/2 cup melted butter

Beat the milk and eggs together. Mix all the ingredients together and let rest for about 10 minutes. Melt butter and gently mix into the batter. Make pancakes as usual.

For Waffles:
Prepare as for pancakes except:

Separate eggs

Beat yolks with milk and butter and add to dry mixture with the sourdough batter. Let rest about 10 minutes and then fold in the stiffly beaten egg whites. Bake in a hot waffle iron.

HERMAN BREAD AND ROLLS

1 cup Herman
2 cups flour
1 teaspoon baking powder
1/4 cup oil
1 pkg yeast dissolved in 1/2 cup warm water
1 teaspoon salt
1 egg, optional (best for rolls)

Mix all ingredients together. Dough will be sticky. Let rise until double
(about an hour). Add a small amount of flour and knead for 8 to 10 minutes.
Form into a loaf or rolls. Let rise until double. Bake at 400 degrees for
15 to 20 minutes for rolls and longer for bread.

HERMAN BISCUITS

1 cup Herman
3/4 teaspoon soda
1 cup flour
1/3 cup oil

Mix ingredients together and drop on ungreased cookie sheet. Bake at about
375 until golden brown.

HERMAN PANCAKES

Mix as for biscuits, adding 1 egg and enough milk so batter can be poured.

HERMAN CORNBREAD

Mix as for biscuits, only one 1/2 cup flour. Add 1 cup cornmeal and 1 beaten
egg. Bake at 300 until done

HERMAN COFFEE CAKE

Mix as for biscuits, adding 3/4 cup sugar, 1 teaspoon cinnamon and 1 eggs.
Bake in a loaf pan at 350 for 25 minutes.

HERMAN MUFFINS

Mix as for coffee cake. Bake 25 minutes at 350 in 24 muffin cups. Dip in
mixture of 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 cup melted butter when
baked and still hot.

HOMEMADE SOFT NOT-BUTTER

1 pound cheapest margarine
1 cup buttermilk
1 cup pure corn oil
Dash of salt

Let margarine soften at room temperature, put in small mixing bowl. Add milk and corn oil to the margarine. Beat on low speed 1 minute, then on medium speed for 5 minutes. This will double in bulk. Put in containers and set in freezer, if preferred, or refrigerator. It will keep 3 months in refrigerator or in freezer 6 to 8 months.

JALAPEÑO CHICKEN CASSEROLE

1 (10-ounce) package frozen chopped spinach, thawed
2 tablespoons butter or margarine
1 large onion, chopped
2 green onions, chopped
2 jalapeño peppers, seeded and chopped
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (8-ounce) container sour cream
1 teaspoon ground cumin
1 (12-ounce) package nacho cheese-flavored tortilla chips
6 cups chopped cooked chicken
1 (8-ounce) package shredded Mexican four-cheese blend
Garnish: green onions

Drain spinach well, pressing between paper towels. Melt butter in a large skillet over medium heat. Add chopped onion, green onions, and jalapeño; sauté until tender. Remove skillet from heat; stir in spinach, soup, sour cream, and ground cumin. Layer half each of tortilla chips, chicken, spinach mixture, and cheese in a
lightly greased 13- x 9-inch baking dish. Repeat layers, ending with spinach
mixture. Bake at 350° for 10 minutes; sprinkle evenly with remaining cheese, and bake10 more minutes or until cheese is melted. Garnish, if desired. Serves 8

LEMON CHICKEN
Serves 4

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons olive oil
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested (just the yellow part; no pith, it's bitter)
2 scallions, thinly sliced
1 tsp. grated fresh ginger, or to taste

Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium. Add a splash of vinegar to the pan and let it evaporate. Add stock to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions and zest. Toss chicken pieces well to combine zest and scallions evenly throughout the sauce. Serve with brown rice and steamed snow peas.

**If you don't have Lemon Curd in your panty, you can probably find it in
the jelly section at your local market.

MAPLE ICED WALNUT COOKIES

1 (2 layer) white cake mix
1/3 cup milk
4 tablespoons (1/2 stick) butter or margarine
1 egg
1/2 cup packed brown sugar
1 1/2 cups coarsely chopped walnuts

Preheat oven to 350. In a large bowl, combine cake mix, milk, butter, egg and brown sugar. Beat on low speed until well blended, approximately 2 minutes.
Stir in walnuts, and drop by rounded teaspoonfuls onto lightly greased cookie sheet. Bake for 11 to 13 minutes, until lightly browned. Remove from oven and let cool for 1 minute, then transfer to cooling rack. When cool frost with maple icing below.

Icing:

1 1/2 cups powdered sugar
3 tablespoons butter or margarine; softened
1/4 cup maple syrup

In medium bowl, cream some of the powdered sugar (about 1/2 cup) with butter and maple syrup until smooth. Add remaining powdered sugar 1/2 cup at a time beating after each addition, until frosting reaches spreading consistency.

MEATLOAF

3 pounds of lean ground beef or 2 pounds beef and 1 pound of ground turkey
2 cups of fresh bread crumbs
1/2 cup milk
2 eggs
1 large onion diced (or put the eggs and the diced onions in a blender and puree)
1 green pepper diced
1 tablespoon dried parsley
1 tablespoon mustard
1 tablespoon soy sauce
1 clove minced garlic (this can be pureed with the onion and eggs)
1 teaspoon pepper

Mix together and put in a cake pan sprayed with cooking spray such as Pam or 2 to 3 quart casserole dish. Bake at 350 F for 1 1/2 hours. Can then spread barbecue sauce or tomato sauce over the top and bake another 10 minutes, if desired. It is best baked without a topping.

Let it sit about 10 minutes and then slice and serve. Wrap the leftovers in plastic wrap and save for sandwiches.

MICROWAVE MEATLOAF

11/2 pounds of lean ground beef
1 cup of Italian style breadcrumbs
1 teaspoon of dried basil spice
1 teaspoon of dried parsley flakes
1 tablespoon of grated Romano cheese
3 tablespoons of ketchup
A dash of Worcestershire sauce
Dash of Olive oil
1/4 of 1 green bell pepper, chopped
1 very small onion, chopped
1 egg, beaten

2 tablespoons of evaporated milk
Garlic powder
Dash of seasoning salt
1 regular size can of Tomato Soup
Salt
Pepper

Dice or chop the bell pepper and onion into very small pieces. Lightly brown the bell pepper and onion in a little olive oil in a small skillet. Set aside to cool when done.

Place the lean ground beef in a large bowl and add the breadcrumbs, basil, parsley flakes, grated Romano cheese, ketchup and Worcestershire sauce.
Blend the above ingredients together very well. Add the cooled cooked bell pepper and onion to the meatloaf mixture and then mix that in very well.

Add the beaten egg and the 2 tablespoons of evaporated milk to the mixture.
Season the mixture very lightly with season salt, garlic powder and black pepper.
Mix all of the meatloaf ingredients by hand until well blended.

Pack the meatloaf mixture into a microwave/oven, bread or meatloaf type glass dish and then place the meatloaf in the microwave for 3 minutes on high.

After 3 minutes remove the meatloaf from the microwave and carefully drain off any excess oil from the dish. Place the meatloaf back into the microwave for another 3 minutes.

Once the meatloaf has cooked for the last 3 minutes...open the can of tomato soup and spread it out evenly over the entire top of the meatloaf. Lightly sprinkle the top with a little more grated Romano cheese, a dash of salt and a dash of pepper.

At this point you can either place the meatloaf back into the microwave and cook it a few more minutes until the tomato soup is hot and beginning to bubble...or, turn your regular oven to broil and place the meatloaf in the oven under the broiler and heat until the tomato soup topping is hot, bubbling and the edges are browning. This happens quickly so watch it closely.

Turn the oven off, remove the meatloaf and serve. Delicious served with mashed potatoes, peas and hot rolls.

MUSTARD RIBS

1/3 cup sugar
2 tablespoons paprika
1 teaspoon pepper
1 teaspoon curry powder
3-1/2 to 4 pounds pork country-style ribs
1 cup packed brown sugar
2/3 cup white vinegar or cider vinegar
1/2 cup chopped onion
1/3 cup spicy brown mustard or Dijon-style mustard
2 cloves garlic , minced
2 tablespoons honey
2 teaspoons liquid smoke
1/4 teaspoon celery seed
1/2 teaspoon salt

In a small bowl combine the sugar, paprika, pepper, curry powder, and salt. Rub over ribs, coating well. Place ribs in shallow pan. Cover and chill for at least 2 hours or up to 6 hours. In a covered grill, arrange medium coals around a drip pan. Test for medium-low heat above pan. Place ribs, fat side up, on grill rack over drip pan but not over coals. Lower grill hood. Grill about 1-1/4 hours or until tender, turning once, and adding more coals as needed.

Meanwhile, for sauce, in a medium saucepan combine brown sugar, vinegar,
onion, mustard, garlic, honey, liquid smoke, and celery seed. Bring to boiling; reduce heat. Cook, uncovered, for 25 to 30 minutes or until slightly thickened, stirring occasionally. Brush sauce over ribs occasionally during last 10 to 15 minutes of grilling. Heat any remaining sauce until bubbly and pass with ribs. Makes 8 servings.

NOODLES WITH LENTILS AND SESAME BUTTER
Arabs believe that lentils inspire people to greater productivity and optimism, which is perhaps why lentils flourished in countries under Arab control, such as Turkey, Syria, and Spain.

1 cup dried brown lentils
2 tablespoons olive oil
1 1/2 cups coarsely chopped yellow onions
1 1/4 cups plus 5 tablespoons cold water
Salt and freshly ground black pepper to taste
2 cups dry wide egg noodles
2 tablespoons unsalted butter or margarine
1/4 cup tahini (sesame paste)
1 tablespoon sesame seeds for garnish

Submerge the lentils in a medium-sized bowl filled with cold water. Pick out small rocks and skim off any dirt and old shells that float to the surface. Drain.

Heat the olive oil in a large skillet over medium heat and cook the onions, stirring, until browned, about 15 minutes. Set aside.

Place the drained lentils in a medium-size saucepan. Add 1 1/4 cups of the water, season with salt and pepper, and cook, covered, over low heat until tender, 20 to 30 minutes. Stir every 5 minutes. Remove from the heat and let cool in the saucepan.

While the lentils are cooking, heat the water for the noodles and cook according to the package directions. Drain, transfer to a bowl, and toss with 1 tablespoon of the butter. Cover the bowl with a plate or lid to keep warm.

Add the remaining 1 tablespoon butter, the remaining 5 tablespoons of cold water, the browned onions, and the tahini to the cooked lentils. Mix well, cover, and heat through over medium-low heat, about 5 minutes.

Place the lentil mixture and the cooked noodles in a glass or ceramic serving bowl and toss together. Serve with the sesame seeds sprinkled on top as a garnish. Serves 2 as a main course, or 4 as a side dish.

OYSTER AND SPINACH CHOWDER

Nonstick spray coating
1/2 cup chopped onion
1/2 cup shredded carrot
2-1/2 cups skim milk
1/4 cup all-purpose flour
2 tablespoons nonfat dry milk powder
1/4 teaspoon salt
1 8-ounce bottle clam juice or 1 cup chicken broth
2 8-ounce cans whole oysters
1 10-ounce package frozen chopped spinach, thawed and well drained
1/4 teaspoon finely shredded lemon peel (optional)

Spray a large saucepan with nonstick spray coating. Cook onion and carrot in the saucepan over medium-high heat until onion is tender.

In a small bowl stir together 1 cup of the skim milk, the flour, nonfat dry milk powder, and salt; stir into vegetable mixture. Stir in remaining milk and clam juice or chicken broth. Cook and stir over medium heat until thickened and bubbly.

Stir in undrained oysters, spinach, and, if desired, lemon peel. Heat through, stirring occasionally. To serve, ladle into soup bowls. Makes 4 servings.

PATATAS BRAVAS

Two large baking potatoes
6 tbsp. Olive Oil for roasting
Small onion
2 tbsp. olive oil
One clove garlic
One small red (bell) pepper
2 lbs. tomatoes, plunged in boiling water and peeled
One red chili pepper
Glass of red wine
2 tbsp. sugar
Half teaspoon cayenne pepper
Half teaspoon ground paprika
Salt and pepper

Heat the oven to 400 degrees. Put half the olive oil on a roasting pan and place in the oven to let the oil heat through

Peel the potatoes and chop into large chunks, about one inch square. When the oven is hot, remove the baking tray and add the potatoes (be careful for oil spitting).

Cover with the remaining oil and return the potatoes to the oven.

Roast the potatoes until they are soft in the middle and slightly crispy on the outside. This takes between 30 and 45 minutes.

You should turn the potatoes every ten minutes or so to make sure that they cook evenly.

Meanwhile, make the bravas salsa: Chop the onion finely and cook gently in the oil. Add the garlic. Once the onion is soft (5 minutes), chop both peppers and add to the onion. (leave the chili pepper seeds out if you don't want the sauce to be too spicy).

Add the spices to the onion and pepper and let the whole lot cook very gently until the pepper is softened.

Chop the tomatoes and add to the onions with the wine. Cook for another fifteen minutes until the sauce has reduced. Season with the sugar and salt and pepper.

To serve, drain the oil off the potatoes and place on a plate. Mound the sauce over the middle of the potatoes (so that some of the potatoes are not covered in sauce and some are.

PEAR BREAD

2 or 3 fresh pears
1/2 cup salad oil
1 cup sugar
2 eggs
1/4 cup sour cream
2 cups flour
1/2 tsp. Salt
1 tsp. soda
1 tsp. Vanilla
1/4 tsp. cinnamon
1/4 tsp. Nutmeg
1/2 cup chopped nuts

Pare and halve and core pears. Chop to get one cup of fruit. Beat oil and sugar together; blend well. Beat in eggs, one at a time. Add sour cream and vanilla. Sift dry ingredients together. Add to sugar mixture. Blend well. Add nuts and pears and mix. Bake at 350 degrees in greased 9x5 loaf pan 1 hour. Let cool 10 to 15 minutes. Remove from pan.

POACHED EGGS IN BLACK BUTTER
(Oeufs Poches au Beurre Noir)

4 cups water
1/4 cup distilled vinegar
4-6 eggs
3 cups frozen peas, cooked according to package directions and drained
6 Tbsp butter
2 Tbsp all-purpose flour
1/2 cup heavy cream
Salt and freshly ground pepper to taste
2 Tbsp capers, drained
3 Tbsp dry white wine

Combine the water and vinegar in a wide, shallow pot or skillet and bring to a simmer - do not boil. Break each egg into a teacup and gently slide into the simmering water. Poach gently until the white is firm and the yolk is still runny, about 3 minutes. Remove with a slotted spoon and keep in a separate pot of warm water. Rub the peas through a strainer or process in an electric food processor until almost smooth. Melt 1 tablespoon (15 ml) of the butter in a saucepan over moderate heat and stir in the flour. Cook, stirring frequently,
until it is browned. Stir in the pureed peas, cream, salt, and pepper and bring to a boil, stirring frequently. Spoon the pea mixture onto a serving platter or individual serving plates and top with the poached eggs. Meanwhile, heat the remaining butter in a small saucepan over moderate heat until it turns dark brown. Stir in the wine, capers, salt, and pepper, cook for 1 minute, and spoon over the eggs. Serves 4 to 6.

POACHED SALMON WITH HOLLANDAISE SAUCE

A filet of salmon weighing 1 1/2-2 lbs.
2 lemons, sliced

1 cup water
1 cup dry white wine
1 lemon, sliced
3 whole black peppercorns, bruised
2 bay leaves, bruised
1 sprig rosemary
1 small bunch parsley
2 sprigs thyme
2 sprigs French tarragon (not Mexican)

Capers
2-3 lemons, cut in half

Place the lemon slices all over the flesh side of the salmon. Place the salmon skin-side up on a single layer of cheesecloth and wrap it firmly, keeping the opening of the cheesecloth on the skin side.

Put the water and wine into a fish poacher (or another pan with a tight-fitting lid that is large enough to hold the fish) and place the salmon in it, skin side down. Arrange the lemon slices and other ingredients around it. Cover tightly and place over medium heat for 5 minutes. When bubbles begin to appear around the edges, reduce the flame to medium-low and poach until the fish is done, about 5-6 minutes per inch (2.5cm) of thickness. Remove from the heat.

Make the hollandaise sauce and pour most of it onto the platter. Open the salmon wrapping and gently remove the skin; discard it. Place the salmon on the platter, skin side down. Remove the cheesecloth from the top. Remove the lemon slices and squeeze their juice over the salmon. Drizzle the rest of the sauce over the salmon, but do not cover it up; you want to see its pretty color on the platter. Sprinkle with capers and serve.

Hollandaise Sauce

3 egg yolks
Juice of 1 small lemon (about 2 Tbsp)
1/4 tsp. salt
Pinch cayenne
1/4 lb. unsalted butter

Bring the egg yolks to room temperature and freeze the whites for another use. Put the yolks in the blender and run a few seconds until they are smooth. Add the lemon juice, salt and cayenne and run until smooth and well blended. Melt the butter and heat until it is bubbling but do not allow it to brown. Set the blender on low speed and take the center cap out of the lid. Slowly pour in the hot butter and run the blender until the sauce thickens. Taste and adjust seasoning.

The hot butter cooks the yolks enough not to be concerned about health questions. However, if you are still concerned, soft boil the eggs (3 minutes) and use these yolks in this recipe.

PORK CHOPS WITH CRANBERRY BALSAMIC SAUCE

4 boneless pork chops, 1" thick each
Lemon pepper seasoning
2 tbsp. butter OR margarine
2 cloves garlic, thinly sliced
1 can (14 oz.) Chicken Broth
1/2 cup dried cranberries OR dried cherries
1/4 cup balsamic vinegar

Season chops with lemon pepper seasoning. Cook chops in nonstick skillet 20 min. or until browned and done. Remove chops and keep warm.

Heat 1 tbsp. butter in skillet. Add garlic and cook until tender. Add broth, cran-berries and vinegar. Heat to a boil. Cook over medium heat 10 min. or until sauce is slightly thickened. Stir in remaining butter. Serve over chops. Serves 4.

PUMPKIN ICE CREAM

2 cups heavy cream
2 cups half and half
1 cup white sugar
1 tsp vanilla extract
1/8 tsp salt
3/4 can prepared pumpkin
2 tsp pumpkin pie spice

Put all ingredients in your ice cream maker container. Follow your regular directions for making and freezing the ice cream. That's it! Be sure to taste the ice cream right when it's processed and before you put it in the freezer. You'll be amazed at the taste. Best bet is to make it about 3 or 4 hours before you serve it, but that's only so it's not completely solid when you do. If it's been in the freezer more hours, try to take it out ahead of time and let it soften up a bit before serving -- maybe 20 minutes. It's great for about 5 days before it starts to crystallize.

ROASTED FRUIT SOUP

1 cup cranberries (4 ounces)
1/2 cup packed brown sugar
1 medium pear, cored and cut into thin wedges
1 medium cooking apple, cored and cut into wedges
3 plums, halved and pitted
3 cups cranberry-apple juice
1 tablespoon lemon juice
2 3-inch pieces stick cinnamon

Preheat oven to 450 degrees F.

Stir together cranberries and brown sugar in a 3-quart rectangular baking dish. Add pear and apple wedges. Roast, uncovered, about 20 minutes or just until fruit is tender. Add plum halves. Roast, uncovered, 15 minutes more or until fruit is tender and edges of fruit begin to brown or curl. Stir gently to combine.

Meanwhile, combine cranberry-apple juice, lemon juice, and cinnamon sticks in a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove the cinnamon sticks; discard. Gently stir roasted fruits and their juices into mixture in saucepan. Spoon roasted fruit soup into serving bowls. Makes 6 servings.

ROMAINE PEAS WITH ONIONS

1 head of Romaine lettuce
1 lb package of frozen petite peas
1/4 onion, chopped
2 tbsp of olive oil or butter

Oil your skillet and add the peas. Chop the lettuce and onion and add both to the skillet with the peas. Stir on medium heat. Cover and stir occasionally. When the lettuce is wilted, its done. Serve with your favorite entree.

SALMON CHOWDER
(Rock Eddy Bluff Farm; An Ozark B&B, Dixon, MO)

1 small onion, finely chopped
1/2 cup diced celery
1/4 cup diced green pepper
Cooking oil
1 cup water
1 regular can of salmon (red or pink) - do not drain
2 to 3 small potatoes, chopped
1 cup milk
1 cup cream
2 Tablespoons butter
Garlic, optional (If you are a garlic lover, it is great here.)

Sauté celery, onion, and pepper in oil until onion is transparent. Add to potatoes and 1 cup water and cook until potatoes are tender. Shred salmon with a fork as it is added to the pot along with milk and cream. Let simmer (do not boil) for 1 hour and add 2 Tablespoons of butter. Sprinkle with paprika for added color.

SANGRIA (with alcohol)

1 bottle burgundy
1/3 cup sugar
1/3 cup lemon juice
1 ounce Triple Sec
2 ounces brandy
1 orange, thinly sliced
1 lemon, thinly sliced

Combine first five ingredients and chill well. Add fruit slices before serving.

SCALLOPS WITH SAFFRON SAUCE

3 tbsp. olive oil
1/2 cup onion, finely chopped
2 tbsp. parsley, freshly chopped
A pinch of quality saffron threads (don't use a powder)
1 lb. large sea scallops, cut in half through the top
2 tbsp. white wine
1 tbsp. heavy cream

Sauté the onion until tender, add the parsley and saffron and toss in the pan for a few moments. Bring up the heat and add the scallops.

Cook for 3 minutes to get a little color on the scallops and then add the wine and flame. Add cream and blend in the pan. Do not overcook the scallops. Serve immediately.

SCRAMBLED EGG MUFFINS

1/2 pound Sausage Links -- sliced
12 large Eggs
1/2 cup Onion -- chopped
1/4 cup Green Bell Pepper -- chopped
1/2 teaspoon Salt
1/4 teaspoon Black Pepper -- freshly ground
1/4 teaspoon Garlic Powder
1/2 cup Sharp Cheddar Cheese -- shredded

Brown sausage in a skillet. Drain well and set aside. In a large mixing bowl beat eggs and add remaining ingredients. Stir in browned sausage. Spoon by 1/3 cup into greased muffin cups. Bake at 350 degrees F for 20-25 min or until knife inserted near center comes out clean.

SHANGHAI STIR-FRIED STRING BEANS

1 lb fresh green beans
2 teaspoons sesame seeds
1 tablespoon sugar
2 tablespoons rice wine vinegar
1/4 teaspoon white pepper
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon MSG
2 1/2 tablespoons vegetable oil
1/2 teaspoon salt

Trim, wash and parboil beans for 2 minutes in rapidly boiling water. Drain and rinse with cold water. Heat sesame seeds in a dry frying pan over moderate heat. Remove when seeds begin to pop. Combine the sugar, rice wine vinegar, white pepper, soy sauce, sesame oil and MSG for the seasoning mixture. Put a wok on very high heat. When very hot, add oil, salt and then the beans and stir-fry for 1 minute. Add the seasoning mixture and stir-fry for another minute. Add sesame seeds and blend well. Transfer to a heated platter.

SOUR CREAM BLUEBERRY BREAD
The Daily Bread Bakery and Cafe

1 1/2 cups plus 1 tablespoon unbleached all-purpose flour, divided
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons ( 3/4 stick) unsalted butter or margarine, softened
1 1/4 cups granulated sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour cream
1 1/2 cups frozen blueberries (do not thaw)
1/2 cup coarsely chopped walnuts, divided

Grease and flour two 7 1/2-by-3 1/2-inch metal loaf pans. Preheat the oven to 375 degrees.

In a small bowl, combine 1 1/2 cups flour, baking powder and salt; set aside.

Using an electric mixer, beat butter with sugar in a large bowl until light. Add eggs, vanilla and sour cream; beat well. Blend in flour mixture; beat on medium-high speed for 1 minute.

In a separate bowl, lightly toss blueberries with remaining 1 tablespoon flour. Carefully fold blueberries into batter. Set prepared pans on a larger baking sheet for easy handling; divide batter evenly between the pans. Sprinkle each loaf with 1/4 cup walnuts.

Bake loaves about 45 minutes, until light golden brown and the center springs up when pushed lightly. Let cool completely on a wire rack.

STRAWBERRY POUND CAKE

2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt, optional
1/2 cup butter or margarine; softened
1 cup of sugar
4 eggs
1 carton (6 oz) strawberry yogurt
1/4 tsp. almond extract

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

Spread evenly in a greased and floured 9x5 loaf pan. Bake in preheated oven at 325 until toothpick comes out of center clean. This will be approximately 70 minutes. Cool on a wire rack for 10 minutes. Remove from pan and cool completely.

SUGAR-AND-SPICE COFFEE SLICES

1/2 cup butter (no substitutes), softened
1/4 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons instant espresso powder (or instant coffee)
1 tablespoon hot water
1 egg
2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon espresso powder (or instant coffee)
Coffee Beans (optional)

Beat the butter and shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar, brown sugar, baking powder, ground cinnamon, and salt. Beat until combined. Stir together the 2 tablespoons espresso powder and hot water in a small bowl until dissolved. Add to beaten mixture along with egg; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

Divide dough into thirds. Shape each portion into a 7x2-inch loaf. Wrap each loaf with plastic wrap. Chill for 2 hours or until firm.

For the coffee topping, stir together 1/4 cup granulated sugar and 1 teaspoon espresso powder.

Heat oven to 375 degrees F. Cut each loaf into 3/8-inch slices. Place slices about 2 inches apart on an ungreased cookie sheet. Sprinkle with coffee topping. If desired, gently press a few coffee beans onto each dough slice. Bake for 9 to 10 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool completely. Makes about 36.

SUPPER SALAD
Serves 4

1/2 medium red onion, thinly sliced
About 1/4 cup good-tasting vinegar
Salt and freshly ground black pepper
2 tablespoons dark mustard
1/2 cup rinsed and drained canned chickpeas or kidney beans (optional)
2 tablespoons of your favorite fresh herb
2 bags salad greens (about 10 ounces total)
2 to 4 tablespoons extra-virgin olive oil

In a large salad bowl, stir together the onion, 3 tablespoons of the vinegar, some salt and pepper and the mustard. Toss in the beans. Let stand for about 30 minutes while you set the table, etc.

When ready to serve, add the herb and salad greens along with 2 tablespoons of the oil. Toss, taste, and adjust seasoning with more oil, vinegar, salt and pepper.

Note: Marinating onions in vinegar cuts their bite. Remember this trick whenever a recipe calls for raw onion. Unless your recipe calls for vinegar just drain it off before using the onions.

SWEETHEART TART

1/2 pkg. Pepperidge Farm(R) Frozen Puff Pastry Sheets (1 sheet)
3 tbsp. sugar
1 cup heavy cream
1/2 cup confectioners' sugar
1/4 cup unsweetened baking cocoa
1 tbsp. almond-flavored liqueur
1 cup fresh raspberries

Thaw pastry sheet at room temperature 30 min. Preheat oven to 400°F. Make a pattern by cutting a piece of paper into a heart 7" long by 7 1/2" wide.

Unfold pastry on lightly floured surface. Roll into 14"x10" rectangle. Use pattern to cut out 2 hearts in pastry sheet. Cut remaining pastry into small hearts, using small cookie cutter. Place pastry hearts on baking sheet. Sprinkle with 2 tbsp. sugar. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack.

Beat cream, confectioners' sugar, cocoa and liqueur in bowl until soft peaks form. Spread chocolate mixture on 1 large pastry heart to within 1/2" of edge.

Arrange 1/3 cup raspberries on chocolate mixture. Top with remaining large pastry heart, sugar-side up. Place tart on serving plate. Place remaining rasp-berries and remaining sugar in blender jar. Cover and blend until smooth. Spoon sauce around edge of tart and garnish with small pastry hearts. Serves 2 to 4.

For decorative touch: Before baking pastry, "cross-hatch" 1 large heart, forming 1/2" diamonds with tip of small sharp knife. The small hearts can also be "cross-hatched."

TRADITIONAL BRUSCHETTA
Makes 12 pieces

2 Tbsp. olive oil (extra virgin if you have it) plus extra to coat your bread
15-oz. can of diced tomatoes with Italian spices
1 Tbsp. crushed garlic (the stuff from a jar is fine)
12 slices of baguette (Sourdough has great texture, but any French bread works.
4 Tbsp. grated parmesan cheese

In small saucepan, combine olive oil, diced tomatoes and crushed garlic. Bring mixture to a boil and then turn it down to simmer (just bubbling). Simmer it until almost all of the liquid is gone, stirring occasionally to keep it from sticking to the bottom. This will take up to 30 minutes, depending on your stove. Just keep an eye on it. Take it off the heat. This can be done a day or two ahead and chilled.

Slice the bread into half inch slices. Spray or brush olive oil on both sides of the slices. Broil or grill the bread until light brown. The grill will give it a smokier flavor, but both are perfectly fine techniques.

Reheat the tomato mixture if you chilled it and mound it with a teaspoon on your bread slices. Sprinkle with Parmesan and serve. You can also serve this at room temperature, so don't worry if you left it on the buffet for awhile.

TUNA AND OLIVE CROSTINI

12 (1-inch) slices of a French baguette
Drizzle of olive oil
1 (8-ounce) tuna steak
Salt and pepper
1/2 cup Kalamata olives, about 20, pitted
1/2 anchovy fillet
1/2 teaspoon chopped garlic
2 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees. In a mixing bowl, toss the bread slices with olive oil, coating each side completely.

Season the bread with salt and pepper. Place the bread on a baking sheet and bake until crispy and slightly golden brown, about 6 to 8 minutes.

Remove the croutons from the oven and place on a large plate. Season the tuna steak with olive oil, salt and pepper.

Place the tuna on a hot grill and cook for about 2 to 3 minutes on each side for medium-rare.

Combine all of the remaining ingredients in a food processor and purée for 15 seconds or until the mixture is smooth.

Slice the tuna into 12 equal slices and place one slice on top of each crouton. Dab a spoonful of the Tapenade on top of each tuna slice. Garnish with chopped chives. Yield: 1 dozen crostinis

TUNA-NOODLE CASSEROLE

1/4 cup butter or margarine
1 small red or green bell pepper, chopped
1 small onion, chopped
1 cup sliced fresh mushrooms
1/4 cup all-purpose flour
2 1/2 cups milk
2 cups (8 ounces) shredded Cheddar cheese
2 (9-ounce) cans solid white tuna in spring water, drained and flaked
1 (12-ounce) package egg noodles, cooked
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup fine, dry breadcrumbs
2 tablespoons butter or margarine, melted

Melt 1/4 cup butter in a large skillet over medium heat; add bell pepper, onion, and mushrooms, and sauté 5 minutes or until tender. Whisk together flour and milk until smooth; stir into vegetable mixture, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat; add cheese, stirring until melted.
Stir in tuna and next 4 ingredients; spoon into a lightly greased 13- x 9-inch baking dish. Bake, covered, at 350° for 25 minutes. Stir together breadcrumbs and 2 tablespoons melted butter; sprinkle over casserole, and bake 5 more minutes. Serves 6

TWO CORN CASSEROLE

1/2 cup butter
3/4 cup green pepper
1/3 cup onion
1 (17 ounce) can cream style corn
1 (17 ounce) can whole kernel corn, undrained
3 eggs, well beaten,
1 (8 and 1/2 ounce) package corn muffin mix 1 cup shredded cheddar cheese

Spray 2 quart casserole with nonstick cooking spray. In a small skillet, melt butter. Add green pepper and onion; sauté until crisp tender. In a large bowl, combine cream style corn, whole kernel corn, eggs and corn muffin mix; blend well. Add onion mixture; mix well. Pour into casserole; sprinkle with cheddar cheese on top. Bake at 350 degrees for 55 - 65 minutes or until firm and set. Let stand 5 minutes before serving.

VEAL CUTLETS WITH VEGETABLES

6 green onions chopped
4 cloves garlic minced
6 Tbsp. olive oil
6 celery stalks sliced
4 carrots sliced
2 lb. veal cutlets cut into strips
Salt and pepper to taste
4 Tbsp. finely chopped fresh parsley
1/2 cup dry white wine
1 cup black olives sliced
4 Tbsp. fresh lemon juice
6 oz. real bacon bits

Sauté green onions and garlic in olive oil until golden brown. Add celery and carrots, cook for 10 minutes over medium heat. Place vegetables in a bowl. Sauté veal strips in remaining olive oil until brown. Return vegetables to pan with veal strips. Add salt, pepper, parsley, white wine, black olives, lemon juice and bacon bits. Simmer over low heat for 5 - 10 minutes and serve. You could serve this over rice or pasta.

VEGETABLES BAKED IN PARCHMENT

20 ounces Mixed Vegetables, frozen -- 2-10 oz. pkgs. (Broccoli, asparagus,
green beans, cauliflower, carrots, etc.)
6 tablespoons Butter
6 medium Lemon slices
Salt -- to taste

Defrost vegetables to room temperature. Cut baking parchment into squares
approximately 10 x 10 inches. On each square, place 3 - 4 ounces of vegetables. Top with a tablespoon of melted butter, a sprinkling of salt, and a lemon slice. Bringing the sides of the parchment up, seal the packet as tightly as you can, and tuck ends underneath. Place packets on a baking sheet, and bake in a preheated 400 degree F oven for 25 minutes. Serve by opening packet slightly to allow steam to escape and let the pretty colors of the lemon and vegetables tantalize your guests.

Note: The packets can be made up several hours in advance, and stored in
the refrigerator until just before serving time. Then, time the baking to coincide with the rest of your meal.




 

 

 

 

 

 

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