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).


Makes 6 servings

1 pound spaghetti
3/4 cup olive oil
1/4 cup minced garlic
8 ounces asparagus, cut diagonally into 1-inch pieces
8 ounces grape tomatoes, cut in half
6 ounces prosciutto, thinly sliced
Salt and freshly ground pepper
1/2 cup Parmesan cheese

Prepare spaghetti according to package directions.

Just before pasta is done, in a large skillet over medium-high heat, add oil. Add garlic, asparagus, tomatoes and prosciutto and sauté for 1 to 3 minutes, or until asparagus is just tender. Season with salt and pepper. Drain pasta and add to sauce. Toss to combine and transfer to serving bowl. Garnish with Parmesan cheese.


1 (2 layer) yellow cake mix
1/2 cup butter or margarine; melted
3 eggs
1 1/3 cups apple cider
1 tsp. cinnamon
1/2 tsp. allspice

Preheat oven to 350. In a large bowl, combine cake mix, butter, eggs, cider, cinnamon, and allspice. Beat on low speed to blend, then beat on medium speed for 2 minutes.

Pour batter into greased and floured bundt cake pan and bake for 45 to 50 minutes or until toothpick inserted comes out clean.

Cool in pan for 10 minutes, then turn out onto a serving platter or cooling rack.


4 cups tart apples, peeled, cored, and sliced
2 Tbsp lemon juice
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup butter, chilled, cut into small pieces
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg

Toss the apple slices with the lemon juice and place them in a greased 9-inch (23 cm) pie pan or baking dish. Combine the remaining ingredients, mixing just until combined - do not over mix. Sprinkle over the apples and bake in a preheated 375F oven until the apples are bubbly, about 30 minutes. Serve hot, chilled, or at room temperature. Serves 6 to 8.


3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
2/3 cup
1 tsp. vanilla
1/2 cup chopped dried apricots
*1/3 cup sliced almonds, chopped
1 tbsp. reduced-fat (2%) milk
*Other chopped dried fruits, such as dried cherries, cranberries or blueberries,
may be substituted.

Preheat oven to 350*. Lightly coat cookie sheet with nonstick cooking spray.
Combine flour, baking soda and salt in med. bowl; set aside. Beat eggs, sugar and vanilla in large bowl with electric mixer at med. Speed until combined. Add flour mixture; beat well. Stir in apricots and almonds. Turn dough out onto lightly floured work surface. Knead 4-6 times. Roll dough into 20" log; place on prepared cookie sheet. Brush dough with milk. Bake 30 min. or until firm to touch. Remove from oven; cool 10 min. Diagonally slice into 30 biscotti. Place slices on cookie sheet. Bake 10 min.; turn and bake an additional 10 min. Cool on wire racks. Store in airtight containers. Makes 30 cookies (My note: You may need to bake these longer than suggested. Just keep returning them to the oven until they feel dry.


1 recipe Pastry , chilled

1/2 of 7.5-ounce package farmer's cheese (cottage cheese)
8 ounces cream cheese
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
1 egg white
1/2 cup dried apricot halves, chopped
1/2 cup chopped pecans (optional)
1 egg, lightly beaten
Sugar, for sprinkling (optional)
Raspberry Puree (recipe follows)

Cut pastry into 8 wedges. On floured surface, roll in 6-inch circles. Place on baking sheet; cover; chill.

Prepare Filling: Combine cheeses, sugar, cinnamon and vanilla in food processor or mixer bowl. Whirl or beat until smooth. Beat in egg white until blended. Stir in by hand apricot and pecans if using.

Heat oven to 350F. Coat 2 baking sheets with cooking spray.

Brush beaten egg in 1-inch border around edge of pastry circle. Spoon scant 1/3 cup filling in center. Fold over, forming half-moon; crimp edges. Place on baking sheet. Repeat with remaining circles and the filling. Brush with egg; top with

Bake in 350F oven 25 minutes, until golden. Cool on racks 15 minutes. Serve with puree. Yield: 8 servings.

13/4 cups all-purpose flour
1 teaspoon salt
1/4 cup (1/2 stick) cold unsalted butter, cut into pats
3 tablespoons solid vegetable shortening, chilled
4 to 5 tablespoons water

Prepare Pastry: Place flour and salt in food processor. Pulse to combine. Add butter and shortening. Pulse until texture of coarse meal.

With on-and-off pulses, add 4 tablespoons water just until mixture comes together. Pinch small handful of dough together; if it doesn't stick together, add another tablespoon water and process until combined. Scrape onto waxed paper; flatten into 5-inch disk. Chill 30 minutes.

Raspberry Puree:
Puree 10-ounce package raspberries in light syrup in blender. Strain to remove seeds. Refrigerate until serving time.


4 large baking potatoes, scrubbed
2 to 3 Tbsp butter, melted
Salt to taste
2 Tbsp grated Parmesan cheese

Cut the potatoes in half lengthwise. Brush each cut half with butter, sprinkle with paprika, salt and cheese. Place cut side down on an oiled cookie sheet. Bake at 350° for 25-30 minutes.


1/2 cup. butter
1 tbsp. plus 1 1/2 tsp. sugar substitute
2 eggs
1 3/4 cup. flour
2 1/2 tsp. baking powder
3 med. bananas, chopped
1 cup. apples, peeled, chopped
Vegetable cooking spray

Cream butter in large bowl; gradually add sugar substitute, beating at medium speed until light and fluffy. Add eggs, beat until thick and lemon colored. Add flour and baking powder and mix well. Fold in banana and apple. Spoon batter into 8 1/2 x 4 1/2 x 3 inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes or until wooden pick comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.


2 packages (21.4 oz) each strawberry no bake cheesecake mix
3/4 cup butter or margarine, melted
1/4 cup sugar
3 cups cold milk
1 can (8oz) crushed pineapple, well drained
3 medium firm bananas, sliced
1/2 cup chocolate ice cream topping, warmed, divided
1/2 cup caramel ice cream topping, divided
1 carton (8 oz) frozen whipped topping, thawed
1/3 cup chopped pecans
Maraschino cherries with stems

Set aside filling and strawberry topping packets from cheesecake mixes. Place
contents of crust mix packets in a large bowl; add butter and sugar. Press
into an un-greased 13-in. x 9-in. x 2-in. dish. In a mixing bowl, combine milk
and contents of filling packets. Beat on low speed until blended. Beat on high
for 3 minutes or until slightly thickened. Spread over crust. Chill for 1 hour.
Spread contents of strawberry topping packets over cheesecake. Top with
pineapple and bananas. Drizzle with 1/4 cup chocolate topping (dish will be full).
Refrigerate for 2 hours or until set. Before serving, drizzle with remaining
chocolate and caramel toppings. Top with pecans and cherries. 16 to 20 servings.


8 oz low-fat or fat-free cream cheese
1/2 cup chopped fresh basil leaves
1 shallot, finely chopped
2 Tbsp grated Parmesan cheese
1 Tbsp red wine or balsamic vinegar
1 tsp prepared horseradish
Salt and freshly ground pepper to taste
1/4 cup chopped walnuts

Combine all ingredients except the walnuts in a food processor and process until smooth. Stir in the walnuts. Serve with raw vegetables for dipping. Makes about 1 cup.


1 lb. beef shin bones

Tie in a square of cheesecloth:
6 whole black peppercorns
1 bay leaf, bruised
3 juniper berries, cracked
1/2 tsp. cumin seeds, cracked
2 whole allspice
1 sprig rosemary
Several leaves sage, coarsely chopped
1 sprig thyme

1 cup barley, cooked

2 Tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, minced
8 oz fresh mushrooms, sliced

Lemon slices
Fresh flat-leaf parsley

Broil the shin bones until they are well browned on both sides. Put them in a soup pot. Heat the broiling pan over medium flame and whisk a wineglassful of red wine in it to scrape up the brown bits. Add to the soup pot. Add one quart of water to the pot and the cheesecloth full of herbs and spices. Simmer two hours. Add water as needed; you should have an actual quart of broth when you are done.

Remove the pot from the heat. When it is cool enough to handle, remove the cheesecloth bundle and squeeze it back into the broth, then discard it. Pick the meat off the bones and return it to the broth; discard bones and gristle.

You may prepare the broth in advance and refrigerate or freeze until ready to use. It lasts several days in the refrigerator, covered.

Cook the barley the same way you cook rice. Use double the volume of water as barley, add some salt and a bay leaf and bring to a boil, covered. When it boils, turn off the heat and let the barley sit, tightly covered, for 30 minutes, or until all the water is absorbed. You may make this in advance and refrigerate, covered.

In a clean soup pot, heat the oil and add the garlic and onion; sauté until translucent and tender. Add the beef broth and meat and the mushrooms. Simmer 10 minutes, or until the mushrooms are tender. Stir in the cooked barley (remove the bay leaf) and heat thoroughly. Taste and season.

Wash and chop up a large bunch of flat-leaf parsley. Wash and thinly slice the lemon. Stir most of the parsley into the soup and put the soup into a tureen. Float the lemon slices on top and sprinkle on the remaining parsley. Serves 4-6.


1 (2 layer) yellow cake mix
4 eggs
1/2 cup milk
1/2 cup sugar
1/4 cup veggie oil
1 tsp. almond extract
1 (8 oz.) pkg. cream cheese; softened
1 1/2 cup blueberries, fresh or frozen
1 tablespoon flour
powered sugar for decoration

Preheat oven to 350. In a large bowl, combine cake mix, eggs, milk, oil, sugar and almond extract. Beat on low speed to blend. Add cream cheese and beat on medium speed for 2 minutes. In small bowl, toss blueberries with flour to coat. Gently stir into batter.

Pour batter into a greased and floured bundt cake pan and bake for 50 to 55 minutes or until cake tester comes out clean. Cool in pan for 10 minutes, then turn out onto serving platter. dust with powdered sugar.


1 can (20 oz.) crushed pineapple in juice; undrained
2 cups fresh or frozen blueberries
1 box (2 layer) lemon cake mix
2/3 cup light brown sugar
1/2 cup margarine or butter, melted

Preheat oven to 350.

In a 13x9" baking pan coated with nonstick cooking spray. Spread pineapple and blueberries over the bottom of the pan. Sprinkle evenly with the cake mix and brown sugar. Drizzle margarine evenly over the top. Bake 45 to 50 minutes, or until bubbly.


1/2 cup butter, softened
12 slices thin white bread
1/3 cup raisins
1/2 cup dried currants
1/4 tsp. ground cinnamon
3 large eggs
1/4 cup sugar
2 and 1/2 cups milk
3/4 cup heavy cream
1/8 tsp. ground nutmeg

Coat the bottom of a 7 x 10 baking dish with butter. Trim the crust off bread slices and butter both sides of the bread slices. Place 4 slices at the bottom of the baking dish. Combine raisins, currants and cinnamon together and toss. Place half the mixture over the 4 bread slices. Add 4 more buttered bread slices and the other half of raisins and currants. Top with remaining 4 slices of buttered bread. In a mixer or blender, mix eggs until frothy, then add sugar, milk, cream and nutmeg and beat until mixed. Pour mixture over bread and raisin mixture. Allow pudding to sit at room temperature for about 30 minutes so bread can absorb liquid. Cover with aluminum foil and bake at 350 for 30 minutes, remove foil and bake 30 minutes longer. Serve warm.


2 tablespoons butter, softened
1 tablespoon fresh basil, finely chopped
1 teaspoon orange zest, finely chopped
1 teaspoon honey
Freshly ground black pepper, to taste
2 8-ounce halibut filets
1/2 teaspoon olive oil
1 cup julienne cut snow peas
1/4 cup fresh orange segments

Add basil, orange zest, honey and pepper to butter and incorporate with a fork. Press into two pats between plastic wrap and place in refrigerator for at least 30 minutes.

Heat broiler. Season halibut with salt and pepper. Place under broiler and cook for about 4 minutes on each side, until flaky but tender.

Heat olive oil in small sauté pan over medium heat. Cook snow peas until tender but crisp, about 3 minutes.

Add orange segments and cook until just heated through, about 1 minute.

Divide between two plates, place halibut on top of snow peas and top each filet with a pat of orange basil butter. Serve.


2 chickens, about 2 pounds each, cut into eighths
1 onion, chopped
2 cloves garlic, chopped
salt & white pepper to taste
1 green pepper, diced
1 med very ripe tomato, peeled, seeded and chopped
1 cup dry white wine
pinch of cayenne pepper

Combine all ingredients in slow-cooker. Cover pot and set at low. Cook for 6 to 8 hours, or until chicken is tender.


1 Tbsp dried thyme
1 Tbsp dry mustard
1 Tbsp celery salt
1 Tbsp. light brown sugar
1.5 tsp. ground allspice
1.5 tsp. garlic powder
3/4 tsp. ground cumin
3/4 tsp. chipotle chili pepper or chili powder (or prepared Cajun spice blend)
2 large onions, about 1 lb, sliced
3 Tbsp oil, preferably canola, divided
8-chop, bone-in pork loin roast, about 5 lbs.
1 Tbsp chopped fresh parsley

Preheat oven to 350 F. Combine first eight ingredients and reserve. Toss onions with 1 Tbsp oil; stir in 1 Tbsp. reserved spice mixture. Combine remaining oil and spice mixture; rub over roast. Place pork in large roasting pan; arrange onions around roast. Roast, stirring onions occasionally, until meat thermometer inserted into thickest part of pork away from bone registers 160 deg.F., about 1 hour. Let stand for 10 minutes before slicing. Sprinkle onions with parsley; serve roast with onions. Makes 8 servings.

Translated from Italian as "a little pick me up," this ethereal dessert will make your lover tireless.

8 1-ounce ladyfingers
1 egg
1/4 cup sugar
1/2 cup mascarpone, an Italian dessert cheese
1 teaspoon semi-sweet chocolate shavings, plus 2 pinches for garnish
1 shot espresso or one demitasse cup very strong coffee
1 tablespoon coffee liquor

In a small bowl, beat egg and sugar and then blend in mascarpone and chocolate until smooth and creamy. In another bowl, mix espresso and coffee liqueur.

In two large coffee cups, cappuccino mugs or small bowls, arrange ingredients in layers starting with 2 ladyfingers at the bottom, pouring 1/4 of the coffee mixture over them. Place 1/4 of the cheese mixture over the ladyfingers and two more ladyfingers on top.

Pour the remaining coffee mixture over the ladyfingers and top each portion with the remaining cheese mixture. Sprinkle a pinch of chocolate shavings over each cup. Cover with plastic wrap and refrigerate for at least three hours. Uncover tiramisu cups and serve chilled. (May be made 24 hours in advance.)


1 roaster chicken, washed and patted dry
1 whole lemon, washed
1/4 cup honey
1/2 cup orange juice
garlic pepper, opt

Roll lemon on counter to soften. Pierce well with a fork and place in the cavity of the chicken. Spray inside of crock pot with Pam. Mix honey and orange juice well and pour over chicken. Season with garlic pepper. Cook on low for 7 or 8 hours. Carefully remove chicken from pot and onto platter. Remove lemon and squeeze juice over chicken. So tender it usually falls off bone.


1/4 cup cashews
1/4 cup pistachios
1/4 cup almonds
2 - 3 dried hot chilies, seeded
1 Tbsp. fresh ginger, grated
1 cup cold water
1 tsp. ground cinnamon
3 whole cloves
1/4 tsp. cardamom seeds
2 garlic cloves
2 Tbsp. poppy seeds
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 cup light cream
1/4 cup butter
1 white onion, chopped
6 boneless chicken breasts, cut into 2-inch cubes
2 Tbsp. cilantro, chopped
1 Tbsp. lemon juice

Combine cashews, pistachios, almonds, hot chilies, ginger and cold water in a blender and blend until smooth. Add cinnamon, cloves, poppy seeds, coriander, cumin and light cream and blend again until sauce is smooth, set sauce mixture aside. Melt butter in a large saucepan and brown onions, add chicken cubes and brown. Stir in sauce from above and cook for 20 minutes over low-medium heat. Sprinkle with lemon juice and fresh cilantro a few minutes before serving and serve over cooked rice. We like either Basmati or Jasmine rice. Serve with condiments such as Mango Chutney and Hot Pepper Relish.

Here is a cold version of the classic split pea soup. The addition of fresh mint and spices make it a refreshing summer cooler. Use vegetable stock or water to make it vegetarian, and omit the heavy cream if fat content is a concern.

Boneless, skinless chicken breasts are the ideal meat for a quick and easy main dish because they will cook in under 10 minutes using the following method.

4 boneless, skinless chicken breast halves
8 leaves of fresh sage
8 paper-thin slices of prosciutto
2 Tbsp olive oil
1/2 cup vermouth, dry white wine, or chicken broth
1/4 cup light cream or half and half
Salt and freshly ground pepper to taste

Hold the chicken breast halves firmly on a cutting board with the palm of your hand. Using a sharp knife, carefully cut the chicken breasts in half lengthwise, sliding the knife blade between your hand and the cutting board. Place a sage leaf on each piece of chicken, and wrap with a slice of prosciutto, securing with a toothpick if necessary. Heat the oil in a skillet over moderate heat and saute each piece of chicken for 2 to 3 minutes on each side. Add the vermouth and cook covered for 3 minutes. Remove the chicken from the skillet and add the cream, salt, and pepper. Bring the sauce to a boil and pour over the chicken. Serves 4.

(Poulet au Blanc a l'Estragon)

1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
3 sprigs fresh tarragon
1/4 cup dry white wine (optional)
4-6 skinless, boneless chicken breast halves
1 1/2 cups long-grain rice
3 Tbsp butter
Salt and freshly ground pepper to taste
Paprika to taste

For the sauce:
4 Tbsp butter
4 Tbsp all-purpose flour
Cayenne pepper to taste
2 cups chicken cooking liquid, strained
1/4 cup heavy cream
3 Tbsp chopped fresh tarragon leaves

Place the onion, carrot, celery, tarragon sprigs, and optional white wine in a large pot. Place the chicken breasts on top of the vegetables and add enough water to cover. Bring to a boil over high heat, reduce the heat and simmer covered until the chicken is done, about 20 minutes. Meanwhile, boil the rice in an ample amount of salted water until tender, about 20 minutes. Drain and stir in the butter, salt, pepper, and paprika. Arrange the rice on a serving platter and place the drained chicken breasts on top. Strain the cooking liquid to make the sauce.

For the sauce: Heat the butter in a saucepan over moderate heat and stir in the flour and cayenne. Cook for 3 minutes, stirring frequently. Add the cooking liquid and bring to a boil, stirring frequently. Stir in the cream and tarragon and adjust the seasoning with salt and pepper. Simmer for 3 minutes. Spoon over the chicken and serve immediately. Serves 4 to 6.


1 lb. skinless, boneless chicken breasts
1/4 cup fresh lime juice
1/4 cup olive oil
1 large head romaine lettuce, outer leaves removed
4 canned hearts of palm, well rinsed
Non stick cooking spray
1/4 cup pine nuts or slivered almonds
1/2 cup diced fresh jicama
1 cup seeded diced tomato
1/2 cup thinly sliced scallions
Tangy Lime Dressing (recipe follows)

Place the chicken breasts between sheets of plastic wrap and pound them with a mallet to 1/3" thickness. Slice each breast in half lengthwise.

In a 9x13" glass pan, mix the juice with the oil and place the chicken into this marinade while you prepare the rest of the ingredients and dressing, about 15 to 20 minutes.

Wash the head of romaine very well, then cut an inch off the top to make an even edge. Carefully slice the rest of the head into 1/2" slices. You should have about 8 cups of romaine pieces. Rinse these well, spin them to remove any moisture, and wrap them in paper towels. Chill until you are ready to assemble the salad.

Place the rinsed hearts of palm into a bowl of cold water and allow them to soak for 5 minutes to remove the brine.

While the hearts of palm are soaking, lightly spray a small sauté pan with nonstick spray and toast the pine nuts over medium heat. Stir frequently to prevent burning. When the pine nuts are just beginning to turn golden brown (3-4 minutes), remove them from the heat, place on a plate to cool, and set aside until you are ready to assemble the salad.

Remove the hearts of palm from the water, pat them dry with paper towels, and cut them into 1/4" discs. Wrap the pieces in a paper towel and chill until you are ready to assemble the salad.

Dice the Jicama and tomatoes, slice the scallions, and set aside. Spray the grill with nonstick spray and preheat the grill while you prepare the Tangy Line Dressing.

Grill the chicken over medium-high to high heat for about 4 minutes per side, or until it is cooked through but not dry. Remove the chicken to a cutting board, cool slightly, and cut into bite-sized pieces.

Place the lettuce, hearts of palm, jicama, tomatoes, scallions, and chicken in a large bowl. Toss with half of the dressing, then add the dressing by tablespoons until the salad is lightly dressed, not overdressed. (You may have a bit of dressing left over.) Sprinkle the toasted pine nuts on top and serve immediately.
Makes 4 large servings

Tangy Line Dressing

1/2 garlic clove, minced
1 teaspoon minced fresh parsley
1 1/2 teaspoons minced fresh cilantro
1/3 cup buttermilk
1 1/2 tablespoons fresh lime juice
1/3 cup mayonnaise
3 tablespoons heavy cream
1 tablespoon grated Parmigiano-Reggiano cheese
Salt and Pepper to taste

Place the garlic, parsley, and cilantro into a miniature food processor and blend until pulverized, less than a minute. In a medium-size bowl, wish together the buttermilk with the lime juice and mayonnaise until well combined and smooth. Wisk in the garlic mixture, the cream, and the cheese, blending until smooth.
Taste very carefully and add more cream if the dressing seems too tangy. Add salt judiciously, as the mayonnaise and cheese are already salty. Grind in some pepper and taste again. Use immediately.


2 cups dry green split peas
2 qt chicken or vegetable stock, fresh or canned
1 cup coarsely chopped onion
1 stalk celery, coarsely chopped
2 cloves garlic, coarsely chopped
1/2 tsp cumin seed
1/8 tsp ground cloves
1 bay leaf
1 cup coarsely chopped fresh mint
Salt and white pepper to taste
1 cup heavy cream (optional)
Fresh mint for garnish

Wash and pick over the peas. Bring the stock to a boil in a large heavy saucepan or soup kettle. Add the peas, onion, celery, garlic, cumin seed, cloves, bay leaf, and mint. Reduce the heat and simmer partially covered, stirring occasionally, for 1 to 2 hours, until the peas are soft and easily mashed. Remove the bay leaf. Pass the soup through a fine sieve or food mill, mashing the peas and onion through the strainer and leaving the bulk of the mint and celery behind. Chill the soup in the refrigerator for at least 2 hours. Add the
heavy cream and salt and pepper to taste. Note: if you adjusted the seasoning prior to refrigerating the soup, you will probably have to add more salt and pepper after it has chilled. Garnish with sprigs of fresh mint. Serves 6 to 8.


4 Tbsp. unsalted butter, divided use
1 strip (streaky) bacon, chopped
1/2 small onion, sliced very thinly
6 filets flounder
Salt and freshly ground black pepper
6 oz. sliced almonds
Juice of 1/2 lemon
A few drops hot pepper sauce (optional)

Fresh flat-leaf parsley
2 lemons cut into wedges

Mix flour, salt and pepper. Pat the flounder dry and dust with flour mixture; set aside.

Melt half the butter in a large skillet and cook the bacon in it until it begins to brown. Add the onion and cook a few minutes, then add the flounder filets and cook until brown on each side.

Melt the remaining butter in another pan and add the almonds; sauté briefly. Add lemon juice and hot sauce if desired.

Arrange the flounder on a platter and pour the bacon and butter mixture over it. On top of that, pour the butter and almond mixture. Garnish with parsley and lemon wedges. Serves 4-6.

Almond trees are common in Spain and this treat is very popular, maybe because the almonds are fresh and the snack is easy to prepare

Canola Oil
1/2 lb. blanched whole almonds
Sea Salt

Pour about a half inch of oil into your skillet and heat to 375 degrees. Fry the almonds to a golden brown. Remove to some paper towels and sprinkle with salt. Simple and delicious.


1/2 cup Smithfield ham, finely chopped
1/2 cup shredded sharp cheddar cheese
1/3 cup mayonnaise
1 tsp. Worcestershire sauce

Combine all ingredients and mix well. Serve with crackers. If you do not have Smithfield ham on hand, you may use jars or cans of Smithfield or deviled ham.


Strongly flavored herbs such as thyme, bay, basil, rosemary, marjoram, oregano, sage and tarragon are particularly suited to flavoring oils, and in some cases the flowers work well too. Use a single herb or a mixture of two or more and add additional ingredients like garlic and chili for a more robust flavor. Choose oils, like light olive oils, sunflower oil and grape-seed oil, that will not overpower the herbs. The paler the color of the oil, the more the herbs will show through - worth bearing in mind if giving as presents. Once made for a couple weeks, check the intensity of the flavor. If too indistinct, (remember it will be further diluted once used in cooking), remove the sprigs and add fresh ones to the jar.

Basil Oil

When making basil oil the leaves can be lightly bruised to bring out the flavor. If you like, use garlic-infused oil instead of natural olive oil for a delicious Mediterranean flavor.

1/2 cup basil leaves
2 cups olive oil

Bruise the basil leaves lightly using a mortar and pestle, then stir in a little of the oil. Transfer the mixture to a clean, dry bottle and pour over the remaining oil. Cover with lid or cork and store in a cool place for 2-3 weeks. To remove basil leaves and replace with fresh sprigs for decoration, line a sieve with muslin and drain the oil into a jug or pitcher. Allow all the oil to soak through before removing the leaves from the sieve. Discard and pour the oil back into the jar. Add fresh leaves. Cover with a lid or cork and store in a cool place.

Fresh Mayonnaise

Mayonnaise is definitely worth making, provided you have a little time and patience. Store in refrigerator, covered tightly for up to 1 week. Use the freshest possible eggs. [Infants, the elderly, and those with compromised immune systems should avoid eating foods containing uncooked eggs.]

2 egg yolks
1 1/2 cups olive oil
1-2 Tbsp fresh lemon juice or white wine vinegar
1-2 Tbsp Dijon mustard
salt and ground black pepper

Put egg yolks in a bowl with a pinch of salt, and beat well. Add the oil, a little at a time, beating constantly with an electric mixer or balloon whisk. When a quarter of the oil has been added, beat in 1-2 tsp. of the lemon juice or vinegar. Continue beating in the oil in a thin steady stream. As the mayonnaise thickens, add a little more lemon juice or vinegar. When all the oil has been added, stir in the mustard, seasoning and a little more lemon juice or vinegar if necessary. (If the mayonnaise is too thick, stir in a spoonful of water.) Store covered with plastic film or in an airtight container in the refrigerator.

Variations - Mayonnaise is a wonderful base for the addition of many types of fresh and dried herbs and spices. You can also experiment with using your infused herb oils and vinegar's in the production of this wonderful condiment.


Many herbs and their flowers make delicious vinegars as their flavors are very readily absorbed. Basil, rosemary, thyme, bay, tarragon, dill, mint, and even rose petals give good results. Red or white vinegar, sherry or cider vinegars all work equally well, although a richly colored, red wine vinegar might obscure the sprigs of herbs in the bottles. Do not use untreated aluminum pan for heating the
vinegar as it might impart a metallic taste.

Rosemary-infused Vinegar

Heating the vinegar for the infusing, (steeping), the herbs makes a strong-flavored herb vinegar that is ready for almost immediate use. Makes 2 1/2 cups.

2 1/2 cups white or cider vinegar
6 Tbsp chopped fresh rosemary plus several whole sprigs

Bring the vinegar just to the boiling point in a large pan. Pour over the chopped rosemary in a bowl. Cover and leave to infuse (steep), for 3 days. Strain the vinegar through a muslin-lined sieve into a large jug or pitcher. Pour into 2 1/2 cup clean, dry bottle or 2 smaller bottles. Push several sprigs of rosemary, tips facing uppermost into the bottle for decoration. Fit with a stopper or cork. Use immediately if you keep the herbs in the vinegar, or store up to 6 months without the herbs.

*Preparing herb infused vinegars can provide you with an arsenal of flavorful combinations for marinating, cooking and salads plus they are a wonderful gift item.


1 package (1 Tbsp) active dry yeast
1 1/2 cups warm water
3 1/2 cups all-purpose flour
2 Tbsp olive oil, plus additional for the loaves
2 tsp salt
1 Tbsp chopped fresh rosemary leaves
1 Tbsp chopped fresh thyme leaves
1 Tbsp chopped fresh sage leaves
1 Tbsp chopped fresh chives

In a large mixing bowl, stir together the yeast, 1/2 cup of the warm water, and 1 cup of the flour. Sprinkle the remaining flour on top of the mixture and do not stir. Allow the yeast mixture to rise until it rises up through the flour, 30 to 60
minutes. Add the remaining warm water, olive oil, salt, and the herbs, stirring to combine. Turn out onto a floured work surface and knead 5 minutes, until smooth and elastic. It should be very soft and a little bit sticky. Shape into a ball and place in an oiled bowl, coating the dough well with additional olive oil. Allow to rise until double in volume. Punch the dough down and divide into two equal
pieces. Shape into balls and place on heavily floured surface at least 6 inches apart. Brush the tops with olive oil and allow to rise until doubled in volume. Stretch and shape each ball into a 10-inch disk and place on a heavy baking sheet that has been dusted with cornmeal. Prick the dough all over with a fork. Bake in a preheated 450F oven for about 20 minutes, until golden brown. Cool on a wire rack. Makes two 10-inch loaves, to serve 6 to 8.


2 split Fryers, 2-1/2 lbs each
1/2 cup lemon juice
1/4 teaspoon ground pepper
1 teaspoon salt
1/4 cup honey

Wash and dry chicken halves and place in shallow pan or dish. Combine remaining ingredients and pour over chicken. Turn chicken halves so both sides are well coated with marinade. Marinate for 1 hour or more at room temperature, turning several times. When ready to broil, take chicken pieces from pan and drain slightly, then place skin side down on broiler rack in high position.

Broil 3-4 minutes and turn. Broil 25 minutes, brushing top with remaining marinade. Turn and broil 25 minutes or until done. If meat thermometer is used, insert after chicken has been turned over. Makes 6-8 servings.

Serves 4

1 lb. of large or medium shrimp, peeled and deveined
1/2 cup walnuts
5 cups water
1 cup sugar
2 cups oil
1/2 cup cornstarch
1/2 cup egg whites
2 tbsp honey
3 tbsp mayonnaise
1 tbsp fresh lemon juice
1/2 tbsp condensed milk
1/2 cup oil

Rinse walnuts, then boil in 5 cups water, continually changing water until clear.
When clear, boil with sugar until sugar dissolves. Heat 2 cups oil until almost smoking, then deep fry walnuts until they're shiny and brown, no longer golden. Place walnuts to cookie sheet, let cool. Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with Shrimp. Set aside. Mix honey, mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth. Heat oil until boiling, then deep fry the Shrimp until golden brown. Drain, then fold in honey mayonnaise mixture. Mix well, sprinkle with walnuts, and arrange on platter.


1 pound boneless, skinless chicken breasts OR combination chicken, smoked
sausage, ham or shrimp)
2 1/2 tablespoons McCormick(r) 1 Step Chicken Seasoning: Cajun
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
3/4 cup uncooked long-grain rice

Cut chicken or sausage into bite-size pieces; brown in lightly oiled nonstick skillet 5 minutes. Add remaining ingredients plus 1 cup water. Add ham or shrimp, if desired. Bring to boil. Cover and simmer 20 minutes or until rice is done.

Tip: Make extra special by sautéing small amount (approximately 1 cup total) chopped bell pepper, celery, and onion along with the chicken cubes).

(Ginger Flavor)

2 tbsp rice wine vinegar
3 tbsp vegetable oil
1 tbsp sesame oil
1 tbsp soy sauce
1/2 tsp sugar
1 tsp sake
1 tsp grated ginger

Mix all the ingredients other than oil in a bowl. Add oil gradually into a bowl and mix well. Makes 2 servings

Serves 4

12 raw king prawns peeled
Salt and freshly ground black pepper
Few drops of Tabasco sauce
2 tablespoon olive oil
2 tablespoon sherry

Make a superficial cut down the back of each prawn, then pull out and discard the dark intestinal tract.

Heat the oil in a frying pan and stir fry the prawns for 2-3 minutes until pink. Flame quickly with the sherry. Tip out the sherry and season with Tabasco sauce, salt and pepper. Tip into a dish and serve immediately.


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 (2 turns of the pan)
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. I 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.


1/2 cup confectioner's sugar
2/3 cup butter, softened
1 Tbsp. poppy seeds
2 Tbsp. grated lemon peel
1 and 1/2 cups all-purpose flour
Granulated sugar

Combine confectioner's sugar and butter together and beat until fluffy. Add poppy seeds and lemon peel. Add flour and mix well. Divide dough into 3 equal parts and shape into a 5-inch round flat piece of dough. Cut into 8 equal pieces and place on an ungreased baking sheet. Sprinkle with granulated sugar. Bake at 325 degrees F. for about 20 minutes or until golden brown. Allow to cool before serving.


1 Tbsp oil, such as canola
4 oz. spicy smokes sausage (such as andouile or chorizo), diced, about 1/2 cup
1 small onion, chopped
1 rib celery, chopped
2 cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. dry Cajun seasoning
2.25 cups chicken broth
1 cup uncooked rice
1 can (15.25oz) red kidney beans, drained and rinsed
1 Tbsp chopped fresh parsley

(or you can purchase boxed rice mix and add the sausage)

In pot heat oil over medium-high heat. Add sausage; cook, stirring occasionally, until browned, 4 minutes. With slotted spoon remove from pot; reserve. To drippings in pot add onion, celery, garlic, oregano and seasoning; cook, stirring occasion- ally, until vegetables are softened, 5 minutes. Increase heat to high. Add broth; bring to boil. Stir in rice; reduce heat to medium-low. Cover; cook 15 minutes. Stir in beans and reserved sausage; cover. Cook until liquid is absorbed, about 5 minutes. Remove from heat; let stand 5 minutes. Stir in parsley. Makes 8 servings.

(Japanese Green tea Chocolate Cake)

4 eggs
1 3/4 cup flour
1 1/2 cup sugar
3/4 cup butter
2 tbsp maccha powder (green tea powder)
1 tbsp chocolate chips

Put butter in a bowl and stir well until soften. Add sugar in the bowl and mix well.
Whisk eggs in another bowl. Mix eggs and butter mixture together. Shift flour and green tea powder together. Add flour in the egg and butter mixture and mix.
Add chocolate chips in the bowl and mix together. Butter your medium-size loaf pan, and line with waxed paper. Pour batter into the pan. Bake in preheated 360F oven for 35 minutes.


1 lb. ground beef
3 cups of uncooked rigatoni pasta
1 cup frozen whole kernel corn
1 jar thick and chunky salsa
1 can (15 oz) black beans, rinsed and drained
1 1/3 cups shredded Mexican cheese blend
2 medium tomatoes, thinly sliced

Heat to 350. Grease a 4 qt. casserole dish.

Cook beef in skillet over medium heat, stirring occasionally, until brown; drain.

Cook and drain pasta as directed on package. Return pasta to pan. Stir in beef, corn, salsa, beans. Spoon half of the pasta mixture into casserole dish. Sprinkle with 2/3 c. of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese. Cover and bake 35 to 40 minutes or until hot and cheese is melted. Serves 6


1 cup shortening
1 cup sugar
1/2 cup brown sugar
1 egg, beaten
1 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 1/2 cups quick rolled oats
3/4 cup finely crushed walnuts or pecans
1 tsp. vanilla

Cream the shortening and sugars together. Add the egg. Sift together the flour, baking soda and cinnamon. Add to the first mixture. Add in remaining ingredients and chill for 1 hour. Put walnut-sized pieces on a greased cookie sheet. Butter the bottom of a small glass, dip it in granulated sugar and flatten out the cookies. Re-sugar the glass for each cookie. Bake at 350 degrees for 10 minutes.


Boneless, skinless chicken breast
Vegetable oil
1/2 cup of orange juice
1/2 cup of dark brown sugar

Lightly cover the bottom of a skillet with vegetable oil. Season chicken breast with salt and pepper. Lightly brown chicken breast on both sides, in the skillet over medium-high heat. Add orange juice and dark brown sugar to a bowl and blend together completely.

Pour the orange juice mixture over the chicken breast and bring the liquid to a boil. Reduce heat to simmer, cover and continue cooking for 7-8 minutes or until chicken is cooked through. Serve orange-glazed chicken with fried rice recipe.


2 Tbsp. butter
2 stalks celery, including the leaves, chopped very small
1 quart freshly shucked oysters, including their liquor
1 quart whole milk
Salt and pepper

Melt the butter and sauté the celery until tender. Add the oysters and sauté until their edges begin to curl up. Add the liquor and milk and simmer gently for just a few minutes. Season to taste. Sprinkle with paprika to serve. Float some
butter on top, too; let it melt. Serves 4-6

In small coastal towns of Italy, "ladies of pleasure" made fragrant sauces to lure sailors to their parlors. When preparing this dish, imagine the lascivious aroma to be a siren's call.

1/2 tablespoon extra-virgin olive oil
3 cloves garlic, thinly sliced
8 peeled and seeded plum tomatoes, about 1 1/2 pounds total, cut into large
pieces, juices retained, or one 28-ounce can whole tomatoes
10 pitted kalamata olives, coarsely chopped
1 tablespoon capers
3 anchovy filets, coarsely chopped
1 pinch red chili flakes
1 tablespoon chopped fresh Italian parsley
1 teaspoon dried oregano
Ground black pepper to taste
1/4 cup arugula, rinsed and dried
Salt to taste
2 cups penne pasta
Grated Parmesan cheese to taste

In a saucepan, heat 1 1/2 tablespoons olive oil over medium heat. Add sliced garlic and cook, stirring frequently, until soft, about 4 minutes.

Stir in tomatoes with juices, kalamata olives, capers, anchovies, red chili flakes, Italian parsley, dried oregano and ground black pepper. Simmer on low heat for one hour. Add arugula 5 minutes before serving.

Fill a large stockpot with water and season with salt. Bring water to a rolling boil and add penne pasta. Cook until al dente, tender but still chewy, for about 12 minutes. Drain well in colander.

Toss penne into sauce, mound onto two plates, and top with grated Parmesan cheese. Serve.


1 8 oz. pkg. of cream cheese; softened
2 cups of confectioner's sugar
1 graham cracker pie crust
1 l6 oz. container of cool whip
1/2 cup peanut butter
chopped peanuts
chocolate sauce

Mix cream cheese with sugar until smooth. Add peanut butter. Again mix until smooth. Fold in cool whip until it is completely blended. Put into pie crust and smooth down with the back of the spoon. Chill in freezer for 20 minutes and then remove to refrigerator for 10 additional minutes.

Just before serving, sprinkle some chopped peanuts over top and drizzle with chocolate sauce.


2 tsp. cornstarch
1/4 tsp. plus 1/8 tsp. ground nutmeg, divided
2/3 cup orange juice
1 can (21 oz) apple pie filling
1 can (15-1/4 oz) sliced pears, drained
1-1/2 cups biscuit/baking mix
2 tablespoons plus 2 teaspoons sugar, divided
1/2 cup milk
2 tablespoons butter or margarine, melted

In a large saucepan, combine the cornstarch, 1/4 teaspoon of nutmeg and orange juice until smooth. Gently stir in pie filling and pears. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Keep warm. In a bowl, combine the biscuit mix, 2 tablespoons sugar, milk and butter just until blended. Pour hot filling into an ungreased 11-in. x 7-in. x 2-in. baking dish. Drop batter in six mounds onto fruit mixture. Combine the remaining sugar and nutmeg; sprinkle over the top. Bake at 350 degrees for 35-40 minutes or until bubbly and a toothpick inserted in the biscuit topping comes out clean. Serve warm.


2 cups biscuit/baking mix
2 teaspoons Italian seasoning
2 eggs
1 cup milk
1/2 cup shredded mozzarella cheese
1/2 cup chopped pepperoni
1/2 cup chopped plum tomatoes
1/4 cup chopped green pepper
1 can (8 oz) pizza sauce, warmed

In a large bowl, combine the biscuit mix and Italian seasoning. Combine eggs
and milk; stir into dry ingredients just until moistened. Fold in the cheese,
pepperoni, tomatoes and green pepper. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with pizza sauce. 14 pancakes


1 can (46oz) pineapple juice
1 bottle seltzer
1 quart orange juice
1/2 cup lime juice
5 cups dark rum (optional)
ice cubes
2-3 Tbsp. grenadine syrup
orange and lime slices and grapes, optional

In pitcher combine pineapple juice, seltzer, orange juice, lime juice and rum. Add ice. Pour punch into glasses. Gradually pour about 1/2 t. grenadine into center of each glass, allowing it to sink to bottom. Garnish with fruit, if desired.


1 1/2 pounds boneless pork sirloin chops
1 teaspoon garlic powder
16 ounces tomatoes, canned
6 tablespoons soy sauce
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch
1/4 teaspoon black pepper
1 1/4 cups water -- (divided)
1 cup green bell pepper -- sliced
1 cup onion -- chopped
1/2 cup celery -- diced

Cut meat across the grain into 1/2-inch slices, then slice again lengthwise. Brown pork in non-stick skillet over low heat; add garlic, tomato, soy and Worcestershire sauces, pepper and 1 cup water. Cover and simmer mixture about 45 minutes. Add green pepper, onion and celery. Cover and simmer 10 minutes longer. Combine cornstarch with 1/4 cup water. Add to skillet mixture, stirring until mixture thickens.

(Dickey House B&B, Marshfield, MO)

1 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/4 cup canned pumpkin
1 1/2 cups milk
3 tablespoons cooking oil

In medium bowl stir together the flour, baking powder, baking soda, salt and pumpkin spice. And in another bowl, beat the egg, canned pumpkin, milk and oil. Add flour mixture to the milk mixture and stir just till blended, but still lumpy. Pour about 1/4 cup of batter for each pancake onto a hot griddle or heavy skillet. Cook
over medium heat till browned, turning to cook second side of pancakes. Makes about 10 pancakes.

(from Applebee's)

2 10 inch flour tortillas
2 tbsp butter, softened
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded Cheddar cheese
1/2 medium tomato, chopped
2 tsp diced onion
1 tsp diced canned jalapeno ( "nacho slices")
1 slice bacon, cooked
1/4 tsp finely chopped cilantro
Dash salt

On the side:
Sour cream

Heat a large frying pan over medium heat. Spread half of the butter on one side of each tortilla. Put one tortilla, butter side down, in the hot pan. Spread the cheese evenly onto the center of the tortilla in the pan. Leave a margin of an inch or so all the way around.

Sprinkle the tomato, onion, and jalapeno over the cheese. Crumble the slice of cooked bacon and sprinkle it over the other ingredients. Sprinkle the cilantro and a dash of salt over the other ingredients. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.

When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same amount of time. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices. Serve hot with sour cream, guacamole, and salsa on the side.


4 boneless chicken breasts
1/4 tsp. salt
1/8 tsp. pepper
1 can (8 oz.) sauerkraut (well-drained)
4 thin corned beef slices
4 slices Swiss cheese
1 cup Thousand Island dressing

Preheat oven to 325F degrees

Place chicken in single layer on a greased baking pan(13X9). Sprinkle with salt and pepper.

Press excess liquid from sauerkraut, spoon over chicken. Arrange corned beef
& cheese slices over sauerkraut. Pour dressing evenly over top.

Cover with aluminum foil and bake 1 1/2 hours or until chicken is tender.
Yield: 4 servings.


1 tsp butter, margarine, or vegetable oil
8 large fresh figs, cut in half
3 Tbsp honey
1/4 cup dry red wine (or orange juice for a non-alcoholic version)
1/4 tsp dried thyme, or 4 sprigs fresh thyme

Grease the bottom of a baking dish with the butter. Place the figs, cut side down, in the bottom. Cover the figs with the honey and wine, and add the thyme on top. Cover with aluminum foil and bake at 375F for 15 minutes. Serve hot, cold, or at room temperature. Serves 4.


2 tablespoons sugar
1/4 teaspoon ground cinnamon
3 fresh plums
5 sheets Athens or Apollo fillo dough
1/4 cup butter or margarine
Egg wash as needed

Preheat oven to 375°F In a small mixing bowl combine sugar and cinnamon; set aside.

Wash plums, cut in half, and remove pit. Place cut side down on greased baking pan. Sprinkle with 1 teaspoon of the cinnamon sugar. Place in oven for 5 to 10 minutes until the plums are soft to the touch, but still retain their shape (5 minutes if plums are ripe, 10 minutes if they are firm).

Butter and layer five sheets of fillo and cut into twelve 4-inch circles.

Place one plum cut side down in center of each circle, place one circle on top and press to seal edges together.

Cut a slit in the top of the fillo to vent. Brush with egg wash. Bake at 375°F for 10 to 15 minutes. Serves 6

Brandy Sauce

3 egg yolks
3 tablespoons sugar
1 cup milk
1/4 teaspoon vanilla extract
2 tablespoons Brandy

Whisk egg yolks and sugar together.

Heat milk to a simmer over low heat. Add half of the hot milk to the egg yolk mixture blending with a wire whisk. Add the egg mixture to the hot milk mixture and stir constantly until mixture is thickened. Do not let the sauce boil. Stir in vanilla extract and brandy. Serve warm.


4 - 6 large russet potatoes, cut into 1/2-inch slices
2 - 3 Tbsp olive oil
4 Tbsp chopped fresh rosemary
Salt and freshly ground pepper to taste

Place the sliced potatoes in a saucepan and cover with water. Bring to a boil over high heat and cook just until the potatoes are tender when pierced with the tip of a sharp knife, 5 to 10 minutes. Drain the potatoes and allow to cool enough to handle. Spread the potatoes on a baking sheet and brush both sides with olive oil. Sprinkle both sides with rosemary, salt, and pepper. Broil under a preheated broiler until light golden brown, about 4 minutes per side. Serves 4
to 6.


3/4 lb. Velveeta cheese spread
2 tablespoons milk
1 can (8 3/4 oz.) whole kernel corn, drained
1 can (8 oz.) kidney beans, drained
2 cups (8 oz.) mostaccioli noodles, cooked and drained
1 can (4 oz.) chopped green chilies, drained
1/2 tsp. chili powder
1 cup corn chips

Cube 1/2 lb. Velveeta. Combine with milk in a saucepan. Stir over low heat until Velveeta is melted. Add corn, beans, noodles, chilies, and chili powder. Mix lightly. Spoon mixture into a 1 1/2 qt. casserole dish. Bake at 350 for 20 minutes. Top with chips and remaining Velveeta, sliced. Continue baking until Velveeta begins to melt. Makes 6 servings


1 pound bulk pork sausage, cooked and drained
1/2 cup chopped green onions
1 can (4 oz) mushroom stems and pieces, drained
2 medium tomatoes, chopped
2 cups (8 oz) shredded mozzarella cheese
1 cup pancake mix
12 eggs
1 cup milk
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

In a greased 3-qt. baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese. In a large bowl whisk the pancake mix, eggs, milk, oregano, salt and pepper; pour over cheese. Bake, uncovered, at 350 degrees for 45-50 minutes or until top is set and lightly browned. Let stand for 10 minutes before serving.


1 medium cucumber, peeled and sliced into thin round slices
1/4 red onion, chopped
1/2 cup rice wine vinegar
2 tablespoons granulated sugar
1 tablespoon sesame seeds
2 8-ounce Ahi tuna steaks, about 1 inch thick
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper
1 teaspoon oriental sesame oil
1 tablespoon soy sauce
2 tablespoons dry sherry
1 tablespoon chopped green onions

Mix the cucumber, onion, vinegar and sugar in medium sized bowl. Cover and marinate for 30 minutes in refrigerator. Top with sesame seeds when ready to serve.

Sprinkle tuna steaks on both sides with kosher salt and coarse black pepper, pressing gently to adhere. Heat sesame oil in a large nonstick skillet over high heat.

Add tuna steaks and sear until brown outside and pink in center, about 2 minutes per side. Transfer tuna steaks to plates and keep warm.

Add soy sauce and sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with green onions. Serve with cucumber salad.

Serves 3

3/4 lb skinless, boneless chicken breasts
1/2 egg white (about 1 tbsp)
1 tsp cornstarch
2 to 3 tbsp water
1 tsp vegetable oil, plus more for deep frying
2 tsp chopped garlic
2 tsp chopped green onion
2 tsp soy sauce
2 tbsp granulated sugar
1/2 tsp ground black pepper
2 tsp sesame seeds, toasted
Steamed broccoli florets
Shredded cabbage

Slice chicken into strips 1/8 inch thick and about 1-1/2 inches long. In a small bowl, whisk together egg white, cornstarch, water and 1 teaspoon vegetable oil; add chicken and stir well to coat.

In a wok or large nonstick skillet, heat 2 to 3 cups oil to 325 degrees. Add chicken; stir to make sure pieces don't stick together. Fry until cooked through, 1 to 2 minutes. Turn off burner and remove chicken with a slotted spoon; drain well.

Pour out the oil, leaving just enough to coat the pan. Return pan to medium heat. Add garlic and green onion; stir-fry until fragrant. Stir in soy sauce, sugar, pepper and sesame seeds. When sugar is dissolved and mixture is well combined, return chicken to the pan; stir until the chicken is evenly coated with sauce.

Place cabbage on a serving dish, top with chicken and surround with steamed broccoli.


Cooking spray
8 (4 oz) lamb loin chops, trimmed
1/2 tsp salt
1/3 cup diced shallots
1 cup fat-free, less-sodium chicken broth
1/3 cup golden raisins
2 tbsp honey
1/2 tsp cumin seeds
1/2 tsp ground cinnamon
1 tbsp sesame seeds, toasted

Heat a large skillet coated with cooking spray over medium-high heat. Sprinkle the lamb evenly with 1/4 teaspoon salt. Add lamb to pan; cook 5 minutes on each side. Remove lamb from pan.

Recoat pan with cooking spray. Add 1/4 teaspoon salt and shallots; sauté for 1 minute. Stir in broth, raisins, honey, cumin and cinnamon. Add lamb, turning to coat. Simmer 3 minutes or until desired degree of doneness (simmer 1 minute less for rare, or 1 minute more for medium). Sprinkle with sesame seeds.


8 yellow potatoes
3 to 4 Tbsp. butter
1/4 cup milk
Salt and pepper
1 pound lean ground beef
10-oz. frozen peas, thawed
10-oz. frozen corn, thawed
1 and 1/2 cups shredded cheddar cheese

Boil potatoes until tender and mash. Add butter, milk and salt and pepper to taste. Meanwhile, brown ground beef in a skillet until fully cooked. Drain fat. Place half the mashed potatoes in the bottom of a casserole dish. Place thawed peas on top of mashed potatoes followed by cooked ground beef. Place thawed frozen corn on top of ground beef followed by the remaining half of mashed potatoes. Sprinkle with cheddar cheese and bake for 20 - 25 minutes at 350 degrees.

Amish Market, Annapolis, MD

1 unbaked pie shell

4 cups flour
2 cups brown sugar
1 teaspoon baking soda
3 tablespoons shortening

Mix together to form the crumbs.

2 cups molasses
2 beaten eggs
2 cups hot water
1 teaspoon baking soda, dissolved in the hot water

Preheat oven to 350 degrees F. Mix all syrup ingredients together. Add 1/2 of the crumb mixture. Blend well. Pour into an unbaked pie shell. Sprinkle remainder of crumbs on top. Bake for 1 hour.


1/4 cup butter or margarine
1 cup chopped celery
1/2 cup green bell pepper, chopped
2 tablespoons minced onions
2 tablespoons all-purpose flour
1 can (14 1/2 ounces) stewed tomatoes
1/2 cup water
1 leaf bay leaves
2 teaspoons parsley flakes
1 1/2 teaspoons seasoned salt
1/8 teaspoon ground red pepper
1 pound cooked, peeled and deveined shrimp

Melt butter in large skillet. Add celery, green bell pepper, and minced onion. Sauté until onion is lightly browned. Stir in flour and add tomatoes, water, bay leaf, parsley, seasoned salt and red pepper. Mix well, cover and simmer 30 minutes. Add shrimp and simmer just until shrimp are heated through. Remove and discard bay leaf before serving.

6 to 8 servings

3 tablespoons vegetable shortening
1/2 cup chopped onion
1/3 cup chopped green onion
3/4 cup chopped green pepper, divided
1/2 cup chopped celery
1 garlic clove, minced
1/4 pound diced cooked ham
2 cups chicken broth
1 can (14-1/2 ounce) tomatoes, diced
1/4 cup minced parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried leaf thyme
1/8 teaspoon chili powder or ground red pepper
1 bay leaf
1 cup uncooked rice
3/4 pound medium cooked shrimp, peeled and de-veined

Melt shortening in a large heavy skillet over medium heat. Stir in onion, green onion, 1/2 cup chopped green pepper, celery, ham, and garlic. Cook for 5 minutes or until onion is tender, stirring occasionally.

Stir in chicken broth, tomatoes, parsley, salt, pepper, thyme, chili powder, and bay leaf; cover and bring to boiling.

Add rice gradually, stirring with a fork. Cover and simmer for 20 minutes or until rice is tender.

Mix in shrimp and remaining 1/4 cup green pepper. Simmer uncovered for 5 minutes longer. Remove bay leaf before serving. Recipe from Crisco.


1 1/2 lbs round steak (cut in 1-inch x 4-inch strips)
1/3 cup flour
1 tsp salt
1/4 tsp pepper
1 green pepper, sliced
1 lb can tomatoes
3 tbsp soy sauce
2 tbsp molasses (optional)
1 pkg (10 oz.) frozen green beans -or-1 can green beans

Put steak strips in crock-pot. Pour in the flour, salt and pepper; stir to coat the steak. Add green pepper, tomatoes, soy sauce, molasses and green beans.

Cover and cook on Low for 8 hours or High for 5 hours. Serve with rice.


1 box (2 layer) yellow cake mix
1/2 cup sugar
4 eggs
2/3 cup vegetable oil
1 tsp. vanilla
1 cup sour cream

Mix cake mix, sugar and oil. Beat and add eggs, sour cream, and vanilla. Mix well. Pour batter into a well greased and floured bundt pan. Bake for 25 minutes at 350 and then turn oven to 300 and bake another 35 minutes or until toothpick inserted into center comes out clean. Cool slightly (about 15 minutes) in pan
Turn onto a plate and top with powdered sugar.


2 - 3 lbs of tenderized round steak, 1 inch thick
2 tbsp cooking oil
2 tbsp red wine vinegar
1 large can Italian stewed tomatoes
1 envelope Lipton Onion Soup Mix
1 tsp oregano
Pepper and garlic to taste

Cut steak into individual servings. Put oil and wine vinegar into an electric skillet or large skillet, lightly brown steak. Cover with soup mix and tomatoes. Sprinkle with seasoning. Simmer, covered for 1 1/2 hours or until tender. Serve sauce over rice, add a big green salad, makes a wonderful meal.


5 boneless skinless chicken breast halves/sliced into cubes or small strips
1 large onion
1 cup of mushrooms--or more
1 large green pepper/sliced lengthwise
3 cups of broccoli, chopped up
2 tablespoons of vegetable oil
1 jar kikkoman teriyaki marinade
1 jar kikkoman teriyaki baste/glaze
2 cups of cooked white rice

Heat a large skillet with oil and fry chicken until golden brown, then add onions and cook until almost transparent. Then add peppers and mushrooms and sauté well. Add just enough marinade, until all is covered and stir for about 5 minutes on medium heat. Then add teriyaki glaze until all is covered, stirring continuously and follow by adding broccoli last for a more crisp taste/texture, let sit for about 5 minutes. Serve over white rice.

From: More Top Secret Recipes by Todd Wilbur

Gerry Shreiber, a college dropout, wasn't happy with the metal-working business he had been operating for about seven years with a friend, so the two decided to sellout. Shreiber's take was about $60,000, but he needed a new job. By chance one day, he wandered into a Philadelphia waterbed store and struck up a conversation with an investor in a troubled soft pretzel company. After touring the rundown plant, Shreiber thought he could turn the company around, so he put his money to work and bought J&J Soft Pretzels for $72,100. That was in 1971. At the time, J&J had at least ten competitors in the soft pretzel business, but over the years Shreiber devised a strategy that would eliminate this competition and help his company grow-he simply bought most of them out.

Today J&J Super Pretzels are uncontested in the frozen soft pretzel market, and they currently constitute about 70 percent of the soft pretzels that are sold in the country's malls, convenience stores, amusement parks, stadiums, and movie theaters.

Makes 10 Pretzels

One 1/4-ounce package active dry yeast
1 cup warm water (105 to 110 degrees)
3 3/4 cups all-purpose flour
3 tablespoons light corn syrup
2 tablespoons (1/4 stick) butter; softened
1 teaspoon salt
4 cups cold water
1/3 cup baking soda
Coarse pretzel salt (such as kosher salt)

Dissolve the yeast in the warm water in a large bowl. Add 2 cups of the flour and beat until smooth. Add the corn syrup, butter, and salt, and mix well about 2 minutes. Add the remaining flour and knead with your hands until all the flour is worked into the dough.

Cover the bowl and set the dough in a warm, cozy place to rise. Allow the dough to double in size, from 1 to 1 1/2 hours.

Remove the dough from the bowl and divide into 10 equal pieces. With your hands, roll each piece of dough out on a flat surface until it's about 2 feet long.
Holding the dough at both ends, give each strip of dough a twist. Lay the twists well spaced on greased cookie sheets. Let these rise for another 30 to 45 minutes.

When the dough has nearly doubled again, combine the cold water and baking soda in a large saucepan and bring to a boil. This will be your browning solution (a.k.a. caustic bath).

Preheat the oven to 350 degrees.

Drop each pretzel, one at a time, into the boiling solution. Soak each pretzel for 1 minute, carefully turning after 30 seconds. Return to the cookie sheets.

Bake the pretzels for 12 to 15 minutes, or until they are golden brown. Eat the pretzels hot or allow them to cool and freeze them. If you want salt, lightly moisten the surface of the pretzel with a pastry brush and apply a generous sprinkling of coarse salt.

Frozen pretzels can be reheated in a microwave set on high for about 30 seconds.


1 egg
5 tbsp. ketchup, divided
2 tbsp. prepared mustard
1/2 cup dry bread crumbs
2 tbsp. onion soup mix
1/4 tsp. salt
1/4 tsp. pepper
1 lb. ground beef
1/4 cup sugar
2 tbsp. brown sugar
2 tbsp. cider vinegar

In a bowl, lightly beat the egg. Add 2 tablespoons of ketchup, mustard, bread crumbs, dry soup mix, salt, and pepper. Crumble beef over mixture and mix well. Shape into an oval loaf. Place in a shallow 1-qt. microwave-safe dish; cover with waxed paper. Microwave on high for 11-12 minutes or until meat is no longer pink, rotating a half-turn once; drain. In a small bowl, combine the sugars, vinegar, and remaining ketchup; drizzle over meat loaf. Cover and microwave on high for 3-5 minutes. Let stand 10 minutes before slicing. Serves 4.


4 - 6 boneless pork chops
18 oz. jar apricot preserves
1 cup Italian salad dressing

Place pork chops in baking dish. Spread preserves over the pork chops. Pour salad dressing over the preserves. Cover with foil and bake at 375 until tender. Serve over rice.


8 oz. elbow macaroni, cooked and drained
1 lb. ground beef
1 chopped onion
1 pkg. (1.25 oz) taco seasoning
1 cup of water
1 can (15 oz.) tomato sauce
1 can (4 oz) green chilies
1 cup frozen whole kernel corn
2 cups shredded cheddar cheese

In a large skillet, brown beef and onion over medium-high heat; drain. Add seasoning mix, water, and tomato sauce. Bring to boil and simmer 10 minutes. Stir in cooked macaroni, chilies, and corn. Pour mixture into a greased 13x9" baking dish; top with cheddar cheese. Bake at 350 for 30 to 35 minutes or until heated through. Makes 9 servings

My mother gave me this recipe when I got married fourteen years ago and it
has never failed me . The great thing about it is its versatility. You can change and substitute anything in it and it still tastes good. You can also use chicken or pork in this recipe and it works wonderfully.

2 tbsp olive oil
2 lbs. round or chuck steak
1 can (16 oz.) Italian tomatoes
1 tbsp oregano
2 tbsp red wine vinegar, balsamic vinegar or red wine (1/4+ cup balsamic)
1 envelope Lipton Onion soup, or your favorite Lipton flavor
pepper, garlic powder and salt to taste

Put olive oil in the bottom of a heavy pot. Arrange cut up meat on bottom and cover with soup mix and tomatoes. Add rest of ingredients and simmer covered 1 1/2 - 2 hours. Serve with rice or noodles.

For A Casserole:

Place 1 cup rice in bottom of baking dish. Combine:
1 can (16 oz) crushed or chopped tomatoes
1 can French onion soup
1 Tbsp oregano
1 tsp Italian seasonings
1/4 cup balsamic vinegar
pepper, garlic powder and salt to taste

Pour over rice. Dot the top with 1/2 to 1 lb stew meat (or more if you want lots of meat) Cover and bake 1-1/2 hours on 325. Stir and serve.

( Mexican )

A white dipping sauce served in many restaurants with chips or hot flour tortillas for dipping. This is a basic recipe that uses 'Jack' for the TexMex version and Chihuahua and/or Asadero for the more traditional Mexican version.

1 cup cheese (Monterey Jack, Asadero or Chihuahua) shredded fine
4 oz. green chilies
1/4 cup half & half
2 tablespoon onion, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)

Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. Serve with fresh tostadas or hot flour tortillas.


1 cup mayonnaise
1/4 cup grated yellow onion
1 tsp. Dijon mustard
1 tbsp. plus 2 tsp. distilled white vinegar
1 tbsp. plus 1 tsp. sugar

Place mayonnaise in a bowl. Grate the onion on the grater disk of a food
processor or the large holes of a box grater, then mince finely by hand. Measure onion, packing down. Add to mayonnaise. Add remaining ingredients and stir well. Cover and refrigerate overnight before using. Makes about 1 cup.

It is said that when Aphrodite sprang from the ocean, the earth burst with fertility and abundance everywhere she stepped.

1 tablespoon olive oil
1/4 cup celery, chopped into small pieces
1 large shallot, minced
1 cup water
1/2 cup wild rice
1 cup chicken broth
1/2 cup white rice
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 cup dried apricots, julienne cut
1/4 cup pecans, coarsely chopped
1 tablespoon orange zest

In small saucepot, heat olive oil to a sizzle. Sauté celery and shallot until soft. Add water and wild rice to sauce pot and bring to a boil. Cover pot and cook rice mixture for 30 minutes. Stir in chicken broth and white rice and bring to a boil. Add spices and bring to simmer in covered pot for 20 minutes. Turn off heat, stir in pecans, apricots and orange zest to rice mixture and let sit in covered pot for 10 minutes. Serve.








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