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).


ALMOND AND ORANGE RICE SALAD
ALMOND ENCRUSTED COSTA RICAN TILAPIA
ARROZ CON AZAFRAN
AVOCADO, CRAB COCKTAIL
BEAN SOUP FOR A STORMY DAY
BOURBON CHICKEN
BROWNIE BITES
BUTTER COOKIES
CEVICHE, PUERTO VALLARTA STYLE
CHARGRILLED FISH
CHICKEN AND DUMPLINGS
CHICKEN AND STUFFING CASSEROLE
CHICKEN FLAUTAS
CHICKEN MOLE
CHILI CON QUESO WITH CORN TORTILLAS
CHILI WITH CHORIZO SAUSAGE
CHIPOTLE BLACK BEANS
CHOCOLATE ALMOND MOUSSE
CHUNKY GARDEN GAZPACHO
COFFEE CAKE
CORN BREAD MEXICANA
CORNED BEEF, GLAZED
CRABMEAT CREPES
CRANBERRY MOUSSE
ESTHER'S FRUIT PUNCH
FLY PAPER
FRESH FRUIT SALSA
GINGER BEEF
GINGER CHEESECAKE
GINGER CITRUS VINAIGRETTE
GRAPEFRUIT-POPPY SEED DRESSING
GREEN GODDESS DRESSING
GUACAMOLE
HAM AND CHEESE TURNOVERS
HAMANTASHEN
HAWAIIAN SANDWICHES
HOMEMADE POP-TARTS
HONEY COATED CRUNCH CHICKEN FINGERS
HONEY WALNUT PRAWNS
HOT CRAB DIP
JAMAICAN GINGER BEER
KREPLACH
KURDISTAN HAMIN
LOVERS SHRIMP
MEXICAN WHITE SAUCE
MOCHA-TOFFEE TRUFFLES
MORDECHAI'S RUM PUNCH
ORIENTAL STYLE SHRIMP IN LOBSTER SAUCE
PARMESAN GARLIC CHICKEN
PERSIAN HALVAH
RICE PUDDING
ROAST DUCK WITH PEAR-MINT SAUCE
ROASTED CORN & RED ONION SALAD
ROASTED GARLIC PUREE
SHRIMP SCAMPI WITH A TWIST
SHRIMP SPREAD
SKILLET-ROASTED POTATO SALAD
SLIGHTLY SPICY CHOCOLATE CHIP COOKIES
SPICY SHREDDED BEEF BURRITOS
SPICY SHRIMP
STEW MEAT CHILI
TEX MEX BAKE
THREE-PEPPER SAUCE
TILAPIA BAKED IN FOIL
VINEGAR PIE FROM CLINCH MOUNTAIN
VINEGAR PUDDING
WELSH ANGLESEY EGGS
WELSH BARA BRITH
WELSH BARA BRITH / WELSH BUTTER PUDDING
WELSH RAREBIT
YOINA SCHIMMEL'S POTATO KUGEL


ALMOND AND ORANGE RICE SALAD

1 1/2 cups rice
1/2 cup slivered almonds (see Note)
1/2 cup toasted pumpkin seeds
1/4 cup dried cranberries
1 (11-ounce) can mandarin orange segments, drained
3 scallions, cut on the bias into 1/2-inch pieces
3 tablespoons raspberry vinegar
Pinch sugar
Pinch kosher salt
Pinch black pepper
1/4 cup olive oil

In a dry sauté pan over medium heat, lightly sauté rice until very light brown. Add
1 quart water, raise heat to high and bring to a boil.

Cook about 10 minutes until rice is tender. Drain and shock rice with cold running water. Drain well.

Transfer rice to a large bowl. Add almonds, pumpkin seeds, cranberries, orange segments and scallions.

In a separate bowl, combine vinegar, sugar, salt and pepper. Whisk in olive oil until the dressing is emulsified.

Pour dressing over rice salad and toss gently.

Note: Toasted pecans may be substituted for the slivered almonds. 8 servings.

ALMOND ENCRUSTED COSTA RICAN TILAPIA WITH CHAMBORD RASPBERRY SAUCE

1/3 cup chopped almonds
1/3 cup panko (Japanese bread crumbs)
1/3 plus 1/2 cup flour, divided
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 cup buttermilk
2 portions (8 ounces each) tilapia
2 tablespoons olive oil

1 1/2 cups fresh or frozen raspberries
1/2 cup Chambord liqueur
1/4 cup sugar or 1 1/2 tablespoons artificial sweetener like Splenda
1 cup cooked rice

Heat oven to 350 degrees.

On a plate combine the almonds, panko and 1/3 cup flour.

On a second plate combine the 1/2 cup flour, white pepper, garlic powder, kosher salt and cayenne pepper. Pour buttermilk into a shallow bowl.

Dredge the tilapia fillets in the seasoned flour, dip in buttermilk and then into almond mixture.

Heat 2 tablespoons vegetable oil in a skillet and add tilapia, browning on each side, about 1 to 2 minutes. Transfer filets to oven-proof dish and bake for 10 minutes.

In the meantime, place the raspberries, liqueur and sugar in a saucepan and bring to a boil. Remove from heat and with an immersion blender partially puree mixture.

To serve divide rice between two plates and top with tilapia. Spoon sauce around rim of plate and pass extra sauce. Serves two.

Chef John Cosnotti, Braxton Seafood Grill, Oak Brook

ARROZ CON AZAFRAN
(Saffron Rice)

3/4 cup dry white wine
3/4 teas. Whole saffron threads, crumbled
3 tbsp. Butter
1 cup chopped onion
2-1/4 Cups Long Grain White Rice
3 3/4 Cups Low-Fat Low Sodium Chicken Broth

Mix wine and saffron in medium bowl. Let stand 5 minutes. Melt butter in large saucepan over medium high heat. Add onion and sauté until soft, about 5 minutes.

Add rice and stir 2 minutes. Add wine/saffron mixture and simmer until almost evaporated, stirring often, about 5 minutes.

Add broth and bring to boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed about 18-20 minutes.

Turn off heat and let sit covered for 10 more minutes. Season with salt and pepper to taste.

AVOCADO, CRAB COCKTAIL
Yield: 6 servings

1 cup crabmeat, cooked
2 avocados, peeled and chopped
2 jalapeno peppers, seeded, deveined and finely chopped
1/4 cup Roma tomato, chopped
1/4 cup lime juice
2 Tbsp. extra virgin olive oil
2 Tbsp. onion, chopped
2 Tbsp. fresh cilantro, chopped
1 clove garlic, finely chopped
3/4 tsp. salt
1 dash of pepper
1 1/2 cups lettuce, finely chopped
1 lemon or lime wedge

Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on each of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges.

BEAN SOUP FOR A STORMY DAY

1 pound dried navy beans
8 cups water
1 ham bone
2 cups cubed cooked smoked ham
1/2 cup minced onion
1/2 tsp. salt
1 bay leaf
Dash of pepper

Rinse beans. Heat beans and water to boiling; boil gently 2 minutes. Remove
from heat; cover and let stand for 1 hour.

Add remaining ingredients. Heat to boiling. Reduce heat; cover and simmer
about 1 hour and 15 minutes or until beans are soft. Add water if necessary.

Remove bay leaf and ham bone. Trim meat from bone and add to soup. Season
to taste. 7 servings (1 cup each)

BOURBON CHICKEN

1 chicken, 3 to 4 pounds cut in pieces

2 cups of the bourbon sauce made with:
2 tablespoons lard or vegetable shortening
1 onion, finely chopped
1 tablespoon minced garlic
14 ounces tomato puree
1/2 cup Worcestershire sauce
2 tablespoons cider vinegar
1/2 cup yellow mustard
1/4 cup firmly packed brown sugar
1/4 cup bourbon
2 tablespoons each hot red chili powder and mild red chili pepper
2 drops liquid smoke flavor

For the sauce: Place lard in a large non-aluminum saucepan and sauté onion and garlic until soft, about 10 minutes. Add remaining ingredients and continue to cook an additional 30 minutes.

Cooking the chicken: Wash chicken and pat dry. In a large bowl, massage Bourbon Sauce into chicken with your hands. Cover and refrigerate 8 to 12 hours.

Prepare fire for indirect-heat method of cooking. Remove chicken from sauce; reserve sauce. Remove excess sauce from chicken. Brown chicken on all sides over direct heat (about 5 minutes). Place chicken over indirect heat and close lid. Turn and baste chicken with reserve sauce every 10 minutes for a total of 45 minutes to 1 hour.

Note: If you can't find the two strengths of chili powder and pepper, substitute 3 tablespoons ground cayenne pepper total. Stir. Allow to rest for an hour before using. Sauce is strong, so consider serving it on the side.

BROWNIE BITES

2 tablespoons margarine
1/3 cup sugar
1/4 cup cold water
1/2 teaspoon vanilla
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
2 tablespoons finely chopped walnuts or pecans
Nonstick cooking spray
1 teaspoon powdered sugar

In a small saucepan melt margarine; remove from heat. Stir in sugar, water, and vanilla. Stir in flour, cocoa powder, and baking powder until well mixed. Stir in chopped nuts.

Spray the bottom only of an 8x4x2-inch loaf pan with nonstick cooking spray. Pour batter into pan.

Bake in a 350 degree F oven about 20 minutes or until a toothpick inserted near the center comes out clean. Cool thoroughly. Remove from pan. Cut into 8 bars. Sprinkle with the powdered sugar. Makes 8 servings.

BUTTER COOKIES

1 pkg butter cake mix
1 (4 serving size) box butter pecan instant pudding mix
1 cup vegetable oil
1 egg, beaten
1 cup chopped pecans

Combine cake and pudding mixes, then add the oil. Mix by hand. Add the egg
and mix well. Dough will be stiff. Add pecans. Continue to mix until the cake mix lumps disappear. Drop a teaspoonful of dough into a ball onto an ungreased cookie sheet, approximately 2-inches apart. Cookies will spread during cooking. Bake at 350 degrees F, for 8 to 10 minutes.

CEVICHE, PUERTO VALLARTA STYLE

1 pound of good white fleshed fish
1 small onion
Juice of 6 or 7 limes
1 small onion, diced
3 ripe Roma tomatoes, diced
4 pickled serrano chilies, sliced
4 tablespoons olive oil
1 tablespoon rice wine vinegar
1/2 teaspoon oregano
Sea salt and pepper
1/2 cup fresh chopped cilantro

2 ripe avocados

Rinse the fish in cold water, skin and cut into small pieces. Place in a glass bowl and pour juice from the limes over all.

Let stand in the refrigerator for about 3 hours, turning fish pieces with a wooden spoon from time to time.

Add the onions and tomatoes to the fish. Add the sliced chilies, the oil, vinegar, oregano, salt and pepper and cilantro.

Serve ice cold with fresh fried corn tortilla chips.

CHARGRILLED FISH WITH GINGER-LIME BUTTER SAUCE
Yield: 4 to 6 servings.

1/2 cup white wine
2 tablespoons rice vinegar
2 tablespoons lime juice or more to taste
2 tablespoons light soy sauce
2 tablespoons minced fresh ginger
2 teaspoons minced fresh garlic
1/2 cup (40-percent) heavy cream
2 cups (4 sticks) cold butter, cut into small cubes
About 2 pounds salmon, tuna, swordfish, halibut, mahi mahi or sea bass
About 1 tablespoon olive oil
Salt
Ground pepper

Combine wine, vinegar, lime juice, soy sauce, ginger and garlic in a small stainless steel saucepan. Bring to a simmer. Cook until reduced by half, about 20 minutes. Add cream; simmer until liquid is reduced by half, about 15 to 20 minutes. Turn heat to low; slowly whisk in butter. If desired, stir in a bit more lime juice. To keep sauce warm while you prepare the fish, transfer to the top of a double-boiler over barely simmering water or to a thermal carafe that has been warmed with hot water.

Prepare a medium-hot charcoal fire or preheat a gas grill or broiler. Pat fish dry, brush with olive oil and season with salt and pepper to taste. Grill about 4 inches from the heat or broil 2 to 3 inches from the heat until done, about 10 minutes per inch of thickness.

If desired, strain sauce through a fine mesh strainer; taste for seasonings (see note).

Note: If desired, add any of these seasonings to taste to the completed sauce: soy sauce, kosher salt, honey, tuong ot toi (Vietnamese chili-garlic paste). A drizzle of pickled ginger juice adds a sparkle of sweet and sour ginger flavor.

Recipe from chef Jimmy Voss, Duff's Restaurant

CHICKEN AND DUMPLINGS - LAZY

1 pkg frozen cooked chicken, thawed, cubed
2 cans cream of chicken soup
1 can milk
1 cup or more frozen peas
can of refrigerator biscuits, each biscuit cut in 4ths

Stir milk into 2 cans cream of chicken soup, add thawed chicken, bring just to a boil. Drop cut up biscuits on top of simmering liquid and cover tightly. Check doneness after 7-10 minutes. Put peas in a colander and run water over to remove any ice. When dumplings are done, add peas, stir and serve.

CHICKEN AND DUMPLINGS, NOT LAZY

1/2 cup butter or margarine
1/2 cup flour
3-4 cups milk
1 Tbsp chicken bouillon or 3 cubes
1 pkg frozen cooked chicken, thawed, cubed
1/2 tsp white pepper
1 cup or more frozen peas
1/2 batch Bisquick biscuits with 2 tsp parsley or Italian seasoning
stirred into biscuit dough.

Melt butter, add flour gradually, whisking all the time. Add milk gradually, whisking vigorously so it doesn't lump. Add bouillon and white pepper. Continue to stir occasionally over very low heat until mixture begins to thicken. Make up 1/2 batch Bisquick biscuits following directions on box and adding 2 tsp either parsley or Italian seasoning. When sauce is thickened, drop biscuits by small teaspoonfuls into simmering sauce. Cover tightly and check after 7 minutes. Put peas in a colander and run water over to remove any ice. When dumplings are done, add peas, stir and serve.

Try to build up a repertoire of meals that are quick, can be cooked in the slow cooker or made ahead, frozen and thawed in the refrigerator and baked as soon as one of you is home that you and your boyfriend both like.

CHICKEN AND STUFFING CASSEROLE

2 cups of cooked chicken
2 cups of prepared stuffing
1 can cream of chicken soup
1 cup sour cream
1/4 lb. cheddar cheese
1 small pkg. frozen broccoli

Spread stuffing into a 9x13 baking pan. Combine chicken, soup, sour cream, broccoli and 1/2 of the cheese. Pour on top of stuffing. Bake at 350 for 30 minutes. Add remaining cheese and return to oven when cheese is melted.

CHICKEN FLAUTAS
makes 4-6 servings

3 tablespoons unsalted butter
1/4 cup all purpose flour
1/4 teaspoon sea salt
1 cup chicken stock
1 tablespoon chopped parsley
1 tablespoon fresh lemon juice
1 teaspoon grated onion
dash of paprika
dash of nutmeg
1 1/2 cups diced cooked chicken
12 tortillas

Melt butter and blend in flour to make a light roux. (Be sure to cook the flour for a couple of minutes before adding stock.) Add salt and stock. Cook, stirring until thick. Add parsley, lemon juice, onion, paprika, nutmeg and a dash of freshly ground pepper. Stir in chicken. Cool slightly.

To Assemble Flautas, Place a heaping tablespoon of mixture on tortilla. Roll tightly, and fasten with a toothpick. Fry in deep hot fat for 1 or 2 minutes until tortilla is crisp and brown. Serve with this sauce:

Sauce:
2 ripe avocados
1/4 teaspoon onion salt
1/2 cup sour cream or plain yogurt
1 teaspoon fresh lime juice
10 drops Tabasco Sauce.

Peel, seed and smash avocados. Add all the other ingredients. Mix until smooth. Spoon sauce over the cooked Flautas. You could also make this dish with leftover turkey.

CHICKEN MOLE

1/4 cup sesame seeds
1/2 cup slivered almonds
1 dried New Mexico or California chili
1 large onion, chopped
3 cloves garlic, crushed
1/3 cup raisins
2 tbs. chili powder
1/2 tsp. ground coriander
1/4 tsp. ground cloves
1/4 tsp. anise seeds, crushed
1 cinnamon stick
4 pounds chicken thighs
1 14-oz can diced tomatoes (unflavored!)
2 cups water
1/4 cup tomato paste
1/4 cup tequila
1 oz unsweetened chocolate, chopped up

Toast the sesame seeds in a small, hot frying pan until golden brown, watch them closely. Remove from pan.

Put almonds in pan and toast them to a golden brown.

Don't cheat on these steps, the golden brown color imparts a lot of flavor. Remove from pan. Put the chili in the pan and heat until it is softened well. Remove from pan.

In a six quart oven proof pot, with lid, combine onion, garlic, raisins, chili powder, coriander, cloves, anise seeds, cinnamon, chili, almonds and sesame seeds.

Rinse the chicken, pat dry, and place on top of the mix.

Pour in tomatoes. Pour in 2 cups water. Mix tomato paste and tequila, pour over the chicken. Cover and cook at 325 for 2 hours.

Check every 20 minutes to make sure there is still liquid in the pot.

When chicken is tender, remove it to a plate. Remove cinnamon stick and the stem of the chili. Put the rest of the mix in a food processor and chop it up until it is smooth.

Add the chocolate and pulse it twice.

Wait a few minutes for the chocolate to melt from the heat of the mix. Then whirl the mixture a few more times until well blended.

Remove the skin and shred the chicken into a large serving dish. Pour the mole sauce over it. Prepare to enter heaven.

Serve with corn tortillas and more tequila. Cooked chayote squash makes a nice accompaniment.

CHILI CON QUESO WITH CORN TORTILLAS
Serves 8

1 can of Chili, No Beans
1 pound Velveeta (the Mild Mexican style)
1 4 oz. can canned green chilies, diced
2 each tomatoes, Roma, chopped
3 each scallions, chopped end to end
4 tablespoons red onions, chopped
Blue Corn Tortillas

Combine all the ingredients in a heavy skillet and heat until smooth, reaching just a boil. Be careful not to burn.

This can be made in a crock-pot if you have the time to prepare ahead. It takes about two hours on low.

Serve in the crock-pot at a low setting with a bowl of blue corn tortillas. Or serve with Frito's Scoops.

Note: You can use this dip to make a very tasty lunch. Place a bed of lettuce on a plate and put half of an avocado (skinned and pitted) on top. Place sliced tomatoes, jicama and tortilla chips around the avocado. Top the avocado with bits of grilled and diced beef or chicken and top with this sauce.

CHILI WITH CHORIZO SAUSAGE
From Mike Rodman Yield: 8 servings

1-1/2 lbs. chili meat (stew meat cut into thin pieces)
2 large onions, chopped
4 large cloves garlic, minced
1 bell pepper, diced (optional)
1/2 lb. chorizo sausage, casings removed and meat separated
1/4 cup Mrs. Renfro's green salsa (high-powered jalapeno sauce)
1 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 tsp. cocoa powder
1 tsp. salt
1 28-oz. can diced tomatoes, undrained
2 15-oz. cans red kidney beans (optional)
6 green onions, sliced (with tops)
1 bunch fresh chopped cilantro

Cook the chili meat, onions, garlic and bell pepper (if using) in a 5-qt. saucepan or Dutch oven, over medium heat, until beef is browned; drain and set aside

Brown chorizo sausage (do not drain) and then add the drained meat mixture. Stir in remainder of ingredients, except beans, green onions and cilantro.

Bring to a boil; reduce heat. Cover and simmer 1 hour, stirring occasionally.

Stir in beans (if using), green onions and cilantro. Heat to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until desired thickness, stirring occasionally.

CHIPOTLE BLACK BEANS

1 pound dried black beans
1 teaspoon kosher salt, plus more to taste (divided)
2 tablespoons olive oil
1 yellow onion, diced
1 to 2 fresh poblano chilies, chopped (see Notes)
2 to 4 whole chipotle chilies, minced (see Notes)
1 tablespoon roasted garlic puree (see Notes)
1 tablespoon chili powder
1 (16-ounce) can crushed tomatoes
1 to 2 cups chicken stock or water
1 bunch cilantro, chopped
Freshly squeezed juice of 1 lime

Pick over beans, discarding any stones or other foreign material. Place beans in a pot and add enough water to cover by 3 inches. Bring to a boil for 2 minutes, then remove from heat and allow to stand for 1 hour.

Drain beans and cover with enough fresh water to cover by 3 inches. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer 20 to 30 minutes until beans are tender. Drain beans and set aside.

Heat oil in a stockpot over medium-low heat. Add onions and poblanos, and sweat about 5 minutes until tender. Add chipotles, garlic puree, chili powder, tomatoes, beans and 1 cup of stock. If necessary, add up to 1 additional cup of stock or water to make a thick soup consistency. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

If necessary, add more salt to taste. Just before serving, stir in cilantro and lime juice.

Notes: Chipotles pack a punch, so take this into account when deciding amount. The heat level of poblanos can vary from moderate to almost as hot as jalapenos. Both varieties of chili are available at local ethnic markets and some supermarkets. Prepared roasted garlic puree is available in supermarkets, or make your own from the recipe below. Makes 12 servings.

CHOCOLATE ALMOND MOUSSE

3/4 cup milk
4 eggs
1/4 cup sugar
1 package (6 oz.) semi-sweet chocolate pieces
1 teaspoon vanilla
1/2 teaspoon almond extract
2 to 3 tablespoons slivered almonds

In medium saucepan, stir together milk, eggs and sugar until thoroughly blended. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat. Stir in chocolate and flavorings until chocolate is melted. Spoon into 8 pot de crème cups or 1/4-cup dessert dishes. Sprinkle with almonds. Refrigerate several hours or overnight. Makes 8 servings.

Microwave: In small bowl, stir together eggs and sugar until thoroughly blended. In 1-cup liquid measure, cook milk on full power until bubbles form at edges, about 2 1/2 minutes. Stir into egg mixture. Cook on 50% power, stirring every minute, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F., about 3 to 4 minutes. Continue as above.

Note: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven allow more time.

CHUNKY GARDEN GAZPACHO
Serving Size: 5

1 15 ounce can tomato sauce (1 1/2 cup)
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1 med. tomato, cut in 1/2" cubes
1 med. green pepper, chopped
1 sm. sweet red pepper, chopped
1 stalk celery, chopped
1 clove garlic, finely minced
1 cucumber, seeded & chopped
1 scallion, chopped
1/2 teaspoon hot pepper sauce
1/2 teaspoon black pepper

Garnish: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley (optional).

In a medium size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients.

Top each serving with one of the above listed garnishes. Serve chilled.

Variations: Add 2 tbsp. chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter.

COFFEE CAKE

2 Tbsp. vegetable oil
1 egg, beaten
1/2 cup skim milk
1 and 1/2 cups sifted reduced fat baking mix
3/4 cup sugar
1/2 cup brown sugar
1 Tbsp. cinnamon

Heat oven to 375 F. Combine oil, egg, and milk. Sift together dry ingredients. Add dry ingredients to milk mixture and mix well. Pour into greased 9 x 9 x 2-inch pan. Combine brown sugar and cinnamon and sprinkle it evenly over the cake. Bake for 25 minutes.

CORN BREAD MEXICANA

1 1/2 cups flour
2 1/2 cups cornmeal
5 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons sugar
1 tablespoon cumin
1 teaspoon chili powder
1 can whole kernel corn (15 oz) -- drained
1 can green chilies (4.5 oz) -- diced
2 eggs -- beaten
1 stick butter -- (melted) (1/2 cup)
2 cups milk
1 cup grated cheddar cheese

Preheat your oven to 425 degrees

Add all of the dry ingredients to a large mixing bowl and incorporate. Add drained corn and green chilies. Add eggs, milk, melted butter, and cheddar cheese.

Mix well. Pour into a 13 X 9 pan (1/4 sheet), or muffin pans that have been sprayed with cooking spray. Bake for 20 minutes or until golden brown. Freezes well.

CORNED BEEF, GLAZED

1 bay leaf
1 medium onion, sliced
2-3 strips of fresh orange peel - about 2 inches each
3 whole cloves
1 1/2 cup water
3-4 lbs. corned beef, preferably round or rump cut
Glaze (recipe follows)
Colcannon (recipe follows)

Combine all ingredients except Glaze and corned beef in a crock pot. Place
corned beef in, fat side up. Cover and cook on Low for 10-12 hours or on
High for 5-6 hours until fork tender. Remove corned beef from broth.

About 30 minutes before serving, place corned beef on a heat proof serving
platter. Prepare Glaze and spoon over top. Bake at 375 for 20-30 minutes, basting occasionally. Serves 8-10

Glaze

3 Tablespoon frozen orange juice concentrate, thawed
3 Tablespoon honey
1 Tablespoon Dijon-style mustard
Mix together and until smooth and blended.

Colcannon

1 lb. cabbage, cored and shredded
2 lb. boiling potatoes, peeled and cut into 2" thick pieces
2 leeks, white and pale green parts only, washed well and sliced
1 cup milk
Salt and freshly ground pepper to taste
1/2 teaspoon mace
8 Tablespoons + 2 Tablespoons butter

In separate saucepans, cook the cabbage and potatoes in boiling salted water until tender, 12 to 15 minutes. Drain the cabbage and chop. Drain the potatoes and mash.

Meanwhile, in a large saucepan combine the leeks and milk and cook over medium heat until the leeks are tender, 8-10 minutes Add the potatoes, salt, pepper and mace to the leeks and milk and stir over low heat until blended. Add the cabbage and 8 T butter and stir again to consistency of mashed potatoes. Dot with remaining 2 T butter cut in small pieces. Serve at once. Serves 4-6

CRABMEAT CREPES
Yield: 8 crepes

8 pre-made crepes
2 Tbsp. extra virgin olive oil
16 mushrooms, sliced
1/2 cup onion, chopped
2 cups spinach, chopped
2 cloves garlic, chopped
Salt and pepper to taste
10 oz. cream cheese
1 lb. crabmeat

Heat olive oil in a medium sauté pan. Sauté mushrooms and onion for 5 minutes. Add spinach, garlic, salt and pepper and heat for 2 more minutes. Add cream cheese and remove from heat mixing well. Mix in crabmeat and spoon mixture on crepes. Roll crepes and place in a warm baking dish. Keep warm in oven until served. Great served with Champagne.

CRANBERRY MOUSSE

1 cup cranberry juice
3 oz. box raspberry gelatin
1 (16 oz) can cranberry sauce
1 cup whipped topping

Bring cranberry juice to a boil. Add the gelatin and stir until well dissolved. Add cranberry sauce. Mix well. Pour into serving dish and chill until thickened. Fold in 1 cup whipped topping. Chill until firm.

ESTHER'S FRUIT PUNCH

Sugar - 1/2 cup (4 oz/125 g)
Oranges - 3 thinly sliced
Lemons - juice of 4
Pineapple - 2 cups (8 oz/250 g) of diced fresh
Strawberries - 1/2 cup (4 oz/125 g) diced
Dry white wine - 8 cups (2 qt/2 l)
Sparkling Wine - 3 cups (24 fl oz/750 ml)

Chill ingredients first, then add wine just before serving. Serves 20.

Hint: Freeze some wine in ice cube trays, and use this instead of regular ice cubes, to avoid diluting your punch with water.

FLY PAPER

1 ham steak
1 cup rice, cooked
1 - 11/2 cups grated cheddar cheese

Start the rice cooking, grate cheese and brown ham steak cut into serving sized
pieces. Preheat oven to 400 degrees. Spray flat casserole dish with cooking spray. When rice is done, place in casserole dish, spread ham pieces around and cover with grated cheddar (or cheese of choice). Bake for 3-7 minutes until cheese bubbles. Remove from oven. Serve with canned or frozen vegetable and salad.

FRESH FRUIT SALSA

1 large apple, quartered, Granny Smith apples work well
2 kiwi fruit, peeled and cut into pieces
8 strawberries with stems removed
2 Tbs. apple jelly

Place apple pieces, kiwi pieces and strawberries in a Tupperware(r) Quick Chef. Add apple jelly and turn handle until fruit is coarsely chopped. Do not over chop.
Serve with cinnamon chips.

GINGER BEEF
Yield: 4 to 6 servings.

1 pound flank steak, partially frozen, then sliced on the diagonal into thin strips
4 tablespoons plus 1/2 teaspoon vegetable oil, divided
1 teaspoon soy sauce, divided
1 tablespoon plus 1/2 teaspoon cornstarch, divided
1 1/2 teaspoons salt, divided (see note)
20 matchstick-size strips peeled fresh ginger (from about a 3 1/2-inch piece of
ginger)
10 cloves garlic, peeled and thinly sliced
1 (14.5-ounce) can straw mushrooms, drained
1 pound snow pea pods, strings removed
1 cup unsalted chicken broth (see note)
Hot cooked rice

Toss steak with 1/2 teaspoon oil, 1/2 teaspoon soy sauce, 1/2 teaspoon cornstarch and 1/2 teaspoon salt. Mix remaining 1 tablespoon cornstarch with 6 tablespoons of water; set aside.

Place a wok or large skillet over high heat. Heat 2 tablespoons oil in wok. Add steak; stir-fry until cooked to medium-well doneness. Remove steak from wok; set aside. Pour the remaining 2 tablespoons oil into hot wok. Immediately add ginger, garlic, mushrooms, pea pods, remaining 1 teaspoon salt and remaining 1/2 teaspoon soy sauce. Stir; add chicken broth. When broth boils, return steak to wok. Stir cornstarch mixture; add to wok. Cook, stirring, until broth returns to a boil and thickens slightly. Serve immediately over rice.

Note: If you use salted broth, you may want to omit the salt.

Recipe from Lee's Restaurant.

GINGER CHEESECAKE
Yield: 12 servings.

For crust:
1 1/2 cups graham cracker crumbs
1/2 teaspoon ground ginger
6 tablespoons ( 3/4 stick) unsalted butter, melted

For filling:
3 (8-ounce) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1/2 cup granulated sugar
1/2 cup chopped crystallized ginger
1 1/2 tablespoons grated fresh ginger

For topping:
16 ounces sour cream
2 tablespoons granulated sugar
1 teaspoon vanilla

To prepare crust: Preheat the oven to 350 degrees. Stir together crumbs, ground ginger and butter. Pat into the bottom of a 9-inch spring-form pan. Surround the pan with foil (to catch any drips in the oven).

To prepare filling: Beat cream cheese with an electric mixer until fluffy. Beat in eggs, 1 at a time. On medium-low speed, beat in vanilla, then sugar, then crystallized ginger, then fresh ginger. Incorporate each ingredient and scrape down the bowl before adding the next.

Pour the filling into the spring-form pan, making sure the crystallized ginger is evenly distributed. Bake on the middle oven rack for 40 to 45 minutes, until the filling is set around the edges, but the center is still slightly wobbly when the pan is gently shaken. Let cool on a wire rack for 5 minutes. Leave the oven on.

To prepare topping: Stir together sour cream, sugar and vanilla. Drop spoonfuls of topping around the edge of the cake; spread gently over the entire cake, smoothing evenly. Return to the oven; bake for 10 minutes. Let cool completely on a wire rack, then run a thin spatula or flexible knife between the side of the cake and the pan. Chill until cold, then remove the sides of the pan and serve.

GINGER CITRUS VINAIGRETTE
Yield: About 2 cups.

1 tablespoon wasabi powder
1 cup light soy sauce
1 tablespoon minced pickled ginger
1 tablespoon pickled ginger juice
1/4 cup rice vinegar
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1 tablespoon minced shallot
1 tablespoon minced fresh cilantro

In a large bowl, whisk together wasabi powder and 2 tablespoons water to make a paste. Add soy sauce, pickled ginger, ginger juice, vinegar, orange juice, lemon juice, lime juice, shallot and cilantro; whisk until well mixed. Cover; refrigerate at least one day for flavors to blend. (Dressing may be refrigerated in a covered
container for up to 2 weeks.)

GRAPEFRUIT-POPPY SEED DRESSING

1 cup honey
1 teaspoon grapefruit Peel, finely shredded
1 cup grapefruit Juice
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1-1/4 cups salad oil
1-1/2 teaspoons poppy seed

In a mixing bowl stir together the honey, grapefruit peel, grapefruit Juice, salt, and nutmeg. Gradually beat in salad oil. Stir in poppy seed. Transfer to a screw-top jar; cover and chill until serving time. Shake well before using. Serve over fruit or tossed salads. Makes 3 cups

GREEN GODDESS DRESSING

1 to 1 1/4 cups mayonnaise
1/2 cup (4 oz.) sour cream or sour half and half
1 1/2 tablespoons snipped fresh parsley
1/4 cup minced green onions with tops
2 tablespoons lemon juice or tarragon or wine vinegar
1/2 clove garlic, minced
1/2 teaspoon salt, optional
Dash ground pepper

In medium bowl, stir together all ingredients until well combined. Cover and chill if not using immediately. Makes about 2 cups.

GUACAMOLE

1 ripe, soft avocado
3 tablespoons of your favorite chunky salsa (mild to hot - your choice)
1-4 teaspoons of good chili powder (vary the amount to your taste)
Optional: Chopped cilantro or other Mexican herbs to taste

Rinse the avocado. Cut avocado in half, lengthwise. Remove and discard the seed. (Grow an avocado tree!)

Using a spoon, scoop out the avocado flesh into a small bowl. Be careful not to split the skin. (The skin is your serving bowl.)

Using a fork and/or knife, mash the avocado flesh in the bowl. You're going for small lumps, not a smooth cream texture.

Stir the salsa and chili powder into the avocado flesh, mixing well.

Spoon the avocado mixture neatly into the avocado shells. Sprinkle a little chili powder on the top. Serves 2.

HAM AND CHEESE TURNOVERS

1-1/4 cups chopped sliced cooked ham or turkey breast
1 cup small broccoli florets
3/4 cup shredded cheddar cheese (3 ounces)
1 10-ounce package refrigerated pizza dough
1 tablespoon milk

For filling, in a medium bowl combine ham, broccoli, and cheese; toss to mix. Line a baking sheet with foil; lightly grease foil. Set aside.

On a lightly floured surface unroll pizza dough. Roll dough into a 12-inch square. Using a sharp knife, cut into nine 4-inch squares. Spoon about 1/3 cup filling onto each of the squares. Moisten edges of dough with water. Fold dough over filling. Press edges of dough with tines of a fork to seal. Use the fork to prick holes in the top of each turnover to allow steam to escape. Place turnovers on baking sheet. Brush with milk.

Bake in a 400 degree F oven for 13 to 15 minutes or until golden. Serve warm. Makes 9 turnovers.

HAMANTASHEN

Dough:

Sugar - 1 cup
Flour - 3-4 cups
Baking powder - 1 1/2 tsp.
Salt - 1/2 tsp.
Butter or margarine - 8 oz.
Eggs - 2, beaten
Orange juice - 1/2 cup

Mix dry ingredients together and cut in shortening until it is in small pieces. Add eggs and orange juice. Mix together into a small ball. Roll out on a floured surface. Cut out rounds with a glass.

Filling: 2 cups Jam; either prune or your favorite flavor jam ( or you can substitute poppy seeds or chocolate chips)

Put one teaspoon filling in center of each round. Pick up edges in center to form a triangle and pinch dough together with floured fingers. Baste top with egg yolk diluted with a bit of water. Bake at 350 degrees for approx. 30 minutes or until lightly browned.

(From "Adventures in Bubby Irma's Kitchen," by Irma Charles, Targum Press

HAWAIIAN SANDWICHES

8-12 slices bacon
2 eggs
1 cup pineapple juice (you can use the liquid from the canned pineapple)
4-6 slices whole wheat bread
4-6 slices canned pineapple

Fry the bacon in a skillet over moderate heat until crisp and transfer to paper towels to drain. Beat the eggs and pineapple juice together in a shallow bowl or pie plate and soak the bread in the mixture. Sauté in the bacon fat remaining in the skillet until golden brown on both sides and transfer to a serving platter or individual plates. Sauté the pineapple in the same skillet until heated through and
lightly browned on both sides. Top each slice of bread with 2 slices of bacon and a slice of pineapple. Makes 4 to 6 sandwiches.

HOMEMADE POP-TARTS

4 cups flour
1 3/4 cups vegetable shortening
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 teaspoon vinegar
1/2 cup cold water
16 tablespoons jam -- any flavor, divided

In a large bowl, cut flour and shortening together with pastry blender or two butter knives, until completely blended (mixture will resemble crumbs). Add sugar, baking powder, salt, egg, vinegar and cold water. Mix with hands until mixture forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Divide dough into fourths, refrigerating the portions you are not working with yet.

Take first 1/4 of dough and roll out onto a floured surface. Cut into rectangles using a sharp knife. It is helpful to make a template the size you wish your pop-tarts to be, from cardboard or heavy plastic, so they will be a uniform size. Spread on tbsp. jam on one half of the rectangles, leaving a half inch or so on the edges without jam. Cover with the other half of the rectangles. Crimp edges with a fork. Bake at 350 degrees F. for 12 - 15 minutes or until the pie dough is evenly browned and cooked through. Cool completely and place into zip baggies for storage until you are ready to eat them. Repeat with remaining dough and jam until it is all completed.

Variation: Glaze pop-tarts with a simple glaze made from powdered sugar, milk
and vanilla extract. Be sure to let glaze dry hard before placing pop-tarts into storage baggies.

Pop-Tarts may be stored up to one week as you would store bread, or frozen
for up to 3 months before use.

Copyright: "(C)2000-2003, Kaylin White/Real Food for Real People"

HONEY COATED CRUNCH CHICKEN FINGERS

1 lb. skinless, boneless chicken breasts
1/4 cup honey (slightly warm)
1/4 cup water
1 cup crushed corn flakes

Preheat oven to 425. Spray baking sheet with vegetable spray.

Cut chicken breasts crosswise into strips 3/4 inch wide. In a small bowl combine honey and water. Put corn flakes on a plate. Dip chicken strips in honey mixture then coat with corn flake crumbs. Put on a prepared baking sheet. Bake for 10 minutes or until cooked at center, turning chicken over at halfway point. Serves 6

HONEY WALNUT PRAWNS
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.

HOT CRAB DIP
Yield: Approximately 4 cups

1/2 pound crabmeat
8 oz. package cream cheese, softened
1/2 cup sour cream
2 Tbsp. mayonnaise
1 Tbsp. lemon juice
1 1/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
Pinch garlic salt
1 Tbsp. milk
1/4 cup cheddar cheese, grated
Paprika, for garnish

Preheat oven to 325 degrees F.

Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth.

Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture. Pour into greased 1 quart casserole. Top with remaining cheese. Bake until mixture is bubbly and browned on top, about 30 minutes.

Sprinkle with paprika and serve with crackers.

JAMAICAN GINGER BEER
Yield: 4 or 5 servings.

4 ounces fresh ginger, peeled
6 cups tap water or plain bottled water
2 tablespoons cream of tartar
6 tablespoons fresh lemon juice or lime juice
1 cup orange juice
2 cups granulated sugar

Combine all ingredients in a food processor or blender. Process on high speed for 1 to 2 minutes, until sugar dissolves. Transfer to a bowl or pitcher; cover and refrigerator overnight. Strain out any solids. Bottle and refrigerate. Ginger beer will keep well up to 2 weeks.

KREPLACH DOUGH, CLASSIC

2 Eggs
3-4 tbsp Water
1/2 tsp Salt
pinch White Pepper
2 tbsp Oil
2 cups Flour; sifted

Beat eggs, adding water, salt, pepper and oil. Stir in flour. Mix until smooth and soft. Add a little flour if too sticky. Knead for 5 minutes. Cover and let rest at least 20 minutes. Divide into 3 parts. Roll out each part into a rectangle 1/8 inch thick. Cut into 3-inch squares or circles and place a teaspoonful of filling in center. Fold
diagonally to make a triangle. Wet edges with cold water or egg white and pinch to seal. To cook, drop gently into a large pot of boiling salted water or soup and simmer for 15-20 minutes. serve in soup, or fry in oil and serve as a side dish with Onion Sauce. Yields 30 kreplach.

SPINACH KREPLACH DOUGH OR NOODLES:

To make spinach kreplach dough, omit water and oil and add 1/4 cup of
chopped, cooked spinach, drained and squeezed out. Knead for 3 minutes.
Let rest for 10 minutes. Roll out into rectangles 1/8 inch thick.
Proceed as directed. For green spinach noodles, roll very thinly. Let
dry and cut into thin strips with a sharp knife.

KREPLACH FILLINGS AND ACCOMPANIMENTS

MEAT KREPLACH FILLING

1 medium Onion; diced
1 ea Garlic Clove; minced
2 tbsp Oil
2 1/2 cups Cooked Chicken, Beef or liver; diced or ground
1/8 tsp Pepper
pinch Cinnamon

In a large skillet, sauté onion and garlic in oil over medium heat until tender. Add meat and seasonings and cook for 10 minutes while stirring.

SAVOURY CHEESE KREPLACH FILLING

1 1/2 lb Farmer Cheese
1/2 cup Cheddar Cheese; grated
2 tbsp Margarine; melted
2 Eggs; beaten
2 tbsp Onion; chopped

Mix ingredients together thoroughly. Fill dough and seal. Boil for 5-20 minutes, then fry in oil.

SWEET CHEESE KREPLACH FILLING

1 1/2 lb Farmer Cheese
4 tbsp Sugar
2 tbsp Margarine; melted
1/2 tsp Cinnamon
1/8 tsp Salt
2 Eggs
1 tsp Lemon Rind; grated

Mix all ingredients together thoroughly. Fill dough and seal.

CHERRY KREPLACH (VARNIKAS)
3/4 cup Cherry Juice
2 tbsp Cornstarch
1 1/2 cups Pitted Cherries (or Blueberries)
Oil for frying

Combine juice and cornstarch in a saucepan. Cook while stirring until thickened. Stir in cherries (or blueberries) and cook for another minute. Fill dough and seal. Boil for 15 minutes, then fry in oil.

Onion sauce
2 large Onions; diced
4 tbsp Oil
2 tbsp Flour; sifted
1 cup Water
1/2 tsp Salt
1/4 tsp White Pepper
pinch Cinnamon
1/3 cup Cheddar Cheese; grated (optional)

Sauté onions in oil until golden, stirring occasionally. Stir in flour until smooth. Continue stirring and pour in water. Cook until thickened. Stir in remaining ingredients, adding cheese, if desired, to serve with dairy kreplach.

KURDISTAN HAMIN
Hamin, which means "hot", is the Sephardi name for cholent. This Kurdish version exemplifies the Sephardi custom of including whole stuffed vegetables surrounded by meat or chicken, in the cholent. A meal in a pot.

8 whole vegetables (green peppers, red peppers, tomatoes, eggplant halves,
zucchini, etc.)
6-8 medium potatoes; cut into quarters
1 1/2 cups chickpeas (garbanzo beans); soaked overnight
1 to 1 1/2 lb beef
8 chicken legs
Salt and Pepper (to taste)

Stuffing:

3/4 lb ground beef
1/4 cup uncooked rice
1/2 onion; diced
1 egg; beaten
salt and pepper (to taste)
2 garlic cloves; diced

With a sharp knife, cut out inside flesh of vegetables, leaving a 1/4 inch shell. Combine all the stuffing ingredients and fill the vegetables. Place potatoes and chickpeas in a roasting pan. Place stuffed vegetables and meat or chicken legs on top. Add water to cover vegetables halfway. Add salt and pepper. Cover and simmer for 30 minutes. Place in a 225F oven to cook slowly overnight. Serves 8.

LOVERS SHRIMP
Yield: 4 servings

1 lb. of large shrimp, peeled and deveined
2 tsp. cornstarch
1 tsp. sesame oil
1/4 tsp. salt
1 pinch white pepper
3 Tbsp. catsup
2 tsp. rice vinegar or lemon juice
1 tsp. Oriental chili paste
1 1/2 cups broccoli flowerets
1 Tbsp. olive oil
1 tsp. minced or pressed garlic
1 Tbsp. rice wine or dry sherry

Rinse shrimp briefly and pat dry. In a small bowl, combine cornstarch, sesame oil, salt and a pinch of white pepper.

Add shrimp and stir to coat. Cover and marinate in refrigerator for 30 - 60 minutes.

While the shrimp are marinating, in a small bowl mix together catsup, rice vinegar, and chili paste. Set aside.

In a medium-size saucepan, bring 2 inches of water to a boil. Add broccoli and simmer until crisp tender, approximately 1 1/2 minutes.

Rinse broccoli under cold water until cool. Drain well. Arrange broccoli in center of serving platter. Set aside.

Place a wok or 12-inch sauté pan over high heat. When it is hot, add oil and stir to coat the surface.

Add garlic and shrimp and stir-fry until the shrimp turn pink, approximately 1 to 2 minutes. Remove half the shrimp from wok, set aside.

To remaining shrimp in wok or pan, add the wine and a pinch of white pepper. Stir the shrimp, coating completely, and then place the shrimp on one side of platter.

Return reserved shrimp to wok. Add the chili paste mixture and stir to coat shrimp and heat through for 1 minute. Spoon shrimp and sauce onto other side of serving platter.

MEXICAN WHITE SAUCE

1 cup Miracle Whip (no substitutions)
1/2 cup milk
1 1/2 tsp. garlic powder
1 tsp. cumin
1 1/2 tsp. crushed red pepper
1/2 tsp. oregano

Mix all ingredients and let the ingredients 'marry'. Keep refrigerated. This is better when it's made a day ahead. Serve with your favorite nacho chips. It's important to use Miracle Whip and NOT regular mayo.

MOCHA-TOFFEE TRUFFLES

1/2 cup butter (no substitutes)
1/2 cup semisweet chocolate pieces
1 tablespoon instant coffee crystals
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 4-1/2-ounce package English toffee pieces
4-ounces milk chocolate, melted (optional)

Heat oven to 350 degree F. Melt the butter and chocolate pieces in a large saucepan over low heat. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in the granulated sugar, brown sugar, eggs, and vanilla.

Combine flour, cocoa powder, baking powder, and salt in a medium mixing bowl. Stir into coffee mixture. Stir in the toffee pieces. Drop dough by rounded tablespoons 2 inches apart onto a lightly greased cookie sheet.

Bake for 10 minutes. Let cool 1 minute on cookie sheet. Transfer to wire racks and cool completely. If desired, drizzle with melted milk chocolate; let stand until chocolate is set. Makes 30 truffles.

To store, place layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze un-drizzled truffles up to 3 months. Thaw, then, if desired, drizzle with melted milk chocolate.

MORDECHAI'S RUM PUNCH

Water - 3 cups
Sorbet - 1 pint melted of passion fruit or similar flavor
Orange juice - One 12-ounce can of frozen concentrate, thawed
Pineapple juice - One 12-ounce can of frozen concentrate, thawed
White Rum - 1 1/4 cups
Golden Rum - 3/4 cups
Grenadine - 1/4 cup plus 2 tablespoons
Lime juice - 3 tablespoons fresh
Nutmeg - 1/2 teaspoon freshly grated

In a large punch bowl or pitcher, combine all ingredients. Fill 6 tall glasses with ice, and pour in the punch. Serves 10.

[] Please do not ask me why the ingredient is listed before the amount. I do not know the answer. Yoda may know! []

ORIENTAL STYLE SHRIMP IN LOBSTER SAUCE
Yield: 6 servings

1 1/2 lbs. jumbo shrimp
1 Tbsp. fermented black beans, (available in oriental markets)
2 garlic cloves, minced
1 slice fresh ginger, approximately the size of a quarter, peeled and minced
1 Tbsp. rice wine, or dry sherry
2 Tbsp. peanut oil
1/2 tsp. salt
6 oz. ground pork
1 small onion, cut into 1-inch cubes
1 bell pepper, cut into 1-inch cubes
1/2 tsp. sugar
Pinch white pepper
1/2 Tbsp. soy sauce
3/4 cup chicken stock
2 tsp. cornstarch, blended with 1 Tbsp. water
1 egg, lightly beaten
1 green onion, chopped
1 tsp. sesame oil

Peel, devein, and butterfly the shrimp. Rinse with cold water and blot dry.

Cover the black beans with lukewarm water, letting soak for 5 minutes. Drain. Take the minced garlic, ginger and black beans and gently crush into a paste.

Mix in the wine and set aside.

Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange (about 1 minute).

Remove to a dish and keep warm.

Reheat wok over medium heat and add remaining Tbsp. of oil. Add the salt. Add the black bean paste and sauté a few seconds until it becomes aromatic. Increase heat to medium-high.

Add the pork and stir-fry until the meat is no longer pink (about 3 minutes).

Add onion, bell pepper, sugar, white pepper and soy sauce. Toss together until the vegetables begin to soften (about 1 minute).

Add the stock and keep tossing until it comes to a boil.

Stir the cornstarch mixture to recombine, then drizzle into the center of the wok, stirring constantly, until mixed and slightly thickened.

Continue to stir and slowly add beaten egg. Stir slowly for 1 minute until egg sets. Add shrimp and heat through for 1 minute.

Garnish with chopped green onion and sesame oil and serve immediately.

PARMESAN GARLIC CHICKEN
Makes: 6 servings.

1/2 cup Grated Parmesan Cheese
1 envelope Roasted Garlic Salad Dressing Mix
6 boneless skinless chicken breast halves (about 2 lb.)

Mix cheese and salad dressing mix. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake at 400°F for 20 to 25 minutes or until cooked through.

PERSIAN HALVAH

2 cups flour
1 1/2 cup water
1 cup sugar
1/2 cup oil
1/2 tsp. Saffron
2 tbsp. Rose water
1/2 cup walnuts and pistachio nuts (optional)

On a slow fire, fry the flour until it becomes brown while mixing constantly. When brown, add the oil and mix well. In a separate pot combine water and sugar and cook on a slow flame until water starts boiling. Add the syrup (sugar and water) to the flour mixture, mix while still on fire and add rose water. Finally add the saffron (mixed with a bit of hot water) to the mixture for flavor and color. Spread in a flat
dish, cut into diamond shaped pieces and sprinkle chopped nuts. Cool down before serving.

RICE PUDDING

2 cups boiling water
1 cup rice
1 Tbsp. butter
1 cup sugar
1 qt. whole milk
1 tsp. vanilla
3 eggs
1 can evaporated milk
1/2 cup raisins
Cinnamon

Simmer rice, water and butter in 3 qt. pot until rice is soft and water is absorbed, about 25 minutes. Add sugar, whole milk and vanilla. Simmer uncovered until thickened like pudding. Stir often; cooks in an hour or so. Beat eggs and evaporated milk; add to pudding. Remove from heat and add raisins. Sprinkle cinnamon on top.

ROAST DUCK WITH PEAR-MINT SAUCE
Serves 2

5 to 6 pound Peking duck
Kosher salt, to taste
Fresh black pepper, to taste
1/2 cup sherry vinegar
1/4 teaspoon orange zest
1/4 cup sugar
2 tablespoons butter
2 cups Bartlett pears, cut into small dice, from about
2 peeled, cored ripe pears
2 teaspoons fresh ginger, grated
1/4 teaspoon garlic, minced
Pinch fresh thyme leaves
1/2 teaspoon shallots, minced
1/2 cup red wine
1 cup chicken stock
1 teaspoon fresh mint, coarsely chopped

Preheat oven to 300 degrees.

Cut wing bone and trim excess fat from the duck. Wash duck in cold water, pat dry. Season liberally with kosher salt and fresh pepper.

Place duck on a rack in a roasting pan and roast for 21Z2 to 3 hours, draining fat from the pan periodically.

About an hour before the duck is done, prepare the sauce: In a saucepan, combine the sherry vinegar, orange zest and sugar and cook over low heat, stirring occasionally until the sugar has melted. Set aside.

In a second saucepan, melt the butter and sauté the pears, ginger, garlic, thyme leaves and shallots until the pears have caramelized.

Add the red wine and, over high heat, cook until the liquid is reduced by half. Add the chicken stock and continue cooking until the liquid is again reduced by half. Add pear mixture to the sherry vinegar-sugar mixture and cook over medium heat to reduce slightly and thicken. Stir in the fresh mint.

Using a traditional or hand-held immersion blender, puree the pear mixture. Set aside until duck is done. Reheat briefly just before serving the duck.

When the duck is fully cooked, cut it into quarters. Place the warmed sauce in the center of each plate and top with pieces of duck.

Notes
The duck. Long, slow cooking at a low temperature ensures a moist duck with crisp skin, says chef Robert Roaquin. If your duck has a lot of fat, you may want to prick the skin before cooking to help release it. The Peking duck Roaquin uses at the restaurant does not have as much fat as some breeds, and so he doesn't need to do that, but he does allow the fat to slowly melt as the duck cooks, leaving
the meat flavorful, without it becoming dried out.

Serve with. Chef Roaquin serves this duck with Great Northern beans. To follow suit, soak the beans for 30 minutes in water. Drain and cook in chicken stock together with diced carrots, celery, onions and bay leaves for about 45 minutes to an hour. The duck also pairs well with wild rice and with mashed potatoes, says the chef.

The sauce. You also can use this sauce to advantage with roast chicken and pork tenderloin or pork chops.

Originally published on February 29, 2004 in the New York Daily News

ROASTED CORN & RED ONION SALAD

This is a good side with grilled meat or seafood. If you don't have a grill or grill pan, roast the corn and onions in a 450-degree oven until slightly charred, about 10 minutes.

4 tablespoons olive oil, divided use
1 large garlic clove, minced
Salt and freshly ground pepper
4 ears fresh sweet corn
1 large red onion, peeled
1/2 cup diced red bell pepper
1/2 cup sliced scallions
1 tablespoon white vinegar
2 tablespoons finely chopped cilantro

Whisk 2 tablespoons of the oil with the garlic and season to taste with salt and pepper. Cook the corn in boiling salted water for 3 or 4 minutes. Drain. Coast with half the garlic oil. Cut the onion into 1Z2-inch thick slices and coat in the rest of the garlic oil.

Grill the corn and onion until slightly charred on both sides. Set aside until cool. Slice off the kernels and chop the onion. Transfer to a bowl. Mix the remaining olive oil and the pepper, scallions, vinegar and cilantro. Toss with vegetables. Makes 4 to 6 servings.

Source: adapted from Bernie's Kitchen: New South Florida Cuisine.

ROASTED GARLIC PUREE

15 large garlic cloves, peeled
1 cup olive oil

Place garlic and oil in a pot, making sure that cloves are completely covered by oil. Cover and cook over medium heat for 15 minutes, checking periodically until garlic starts to get soft and brown. Remove from heat and let stand for 15 minutes, until garlic has thoroughly softened.

Remove cloves from oil and puree them in a blender or food processor, adding hot oil as needed to get a smooth paste consistency. Makes 1/2 cup.

SHRIMP SCAMPI WITH A TWIST
Yield: 2 servings

1 lb. large shrimp, peeled and deveined
3 Tbsp. butter
3 Tbsp. extra-virgin olive oil
3 cloves garlic, minced
1/2 tsp. ground white pepper
1/2 tsp. red pepper flakes
1/4 tsp. cayenne pepper
1/4 tsp. dried oregano
Juice of 1 lemon
1/4 cup parsley, minced
5 Tbsp. Italian bread crumbs
1/2 cup Parmesan cheese
Salt to taste
1 lb. of cooked fettuccine or linguine

Melt butter with the olive oil in a sauté pan. When the mixture is hot, add the garlic, white pepper, red pepper flakes, cayenne pepper and oregano. Stir well.

Once garlic looks cooked (about 3 minutes), add the shrimp.

Toss in the pan until well coated with the spiced oil. Add the lemon juice and keep tossing over the heat. Quickly add the parsley, bread crumbs and Parmesan cheese. Toss to coat completely. The shrimp should now be bright pink and cooked through. Place the pan under the broiler until cheese looks melted, approximately 1 to 2 minutes. Taste and adjust seasoning if necessary.

Serve over the cooked pasta, with additional Parmesan sprinkled over the top.

SHRIMP SPREAD

8 oz. cream cheese, softened
1/4 cup mayonnaise
1/4 cup onion, finely chopped
1 tsp. lemon juice
1 clove garlic, minced
1/2 tsp. hot sauce
1/2 tsp. Old Bay Seasoning or seafood seasoning
1 pound small shrimp, cleaned, cooked and chopped

Combine all ingredients in a large bowl and mix well. Refrigerate until ready to serve. Serve with crackers or toast points. You can make this a day ahead to cut down on preparation work. This starter is quick and easy and very good.

SKILLET-ROASTED POTATO SALAD

1 pound potatoes, cut into 1-inch pieces (do not peel potatoes)
2 tablespoons cooking oil or olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 medium summer squash, cut into 1-1/2-inch pieces (8 ounces total)
1/3 cup bottled white wine, olive oil or Italian vinaigrette, or other
oil-and-vinegar salad dressing
1 small red sweet pepper, cut into 1/2- to 3/4-inch squares
6 cherry tomatoes, halved
1 teaspoon snipped fresh thyme
1/4 cup snipped fresh parsley
Sprigs of fresh thyme (optional)

In a large skillet cook potatoes in hot oil over medium heat about 15 minutes, or until tender and brown on all sides, turning occasionally. Spoon potatoes into serving bowl. Sprinkle with the salt and pepper.

To same skillet add summer squash. Cook and stir over medium heat for 3 to 5 minutes or until just tender. Add to the potatoes in the serving bowl.

Pour vinaigrette dressing over potatoes and summer squash. Add sweet pepper, tomatoes, parsley, and thyme. Toss gently to mix. Cool.

Cover and chill for 4 to 24 hours, stirring salad occasionally. Top with thyme sprigs, if desired. Makes 6 side-dish servings.

SLIGHTLY SPICY CHOCOLATE CHIP COOKIES
Makes: 5 dozen

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup unsalted butter
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 eggs
2 cups semisweet chocolate chips

Preheat oven to 375 degrees F (190 degrees C).

Mix flour, baking soda, salt, nutmeg, cinnamon and cloves in small bowl. In large mixing bowl combine sugar, butter, and extracts until creamy. Add eggs, one at a time, beating well after each. Slowly add flour mix, beating dough between additions. Fold in chocolate chips. Drop dough by tablespoonful onto an ungreased cookie sheet. Bake 9 to 11 minutes, or until cookies are just brown. After cooling cookies on the tray for 2 minutes, remove to wire racks to cool completely.

SPICY SHREDDED BEEF BURRITOS
Yield: 10-12 servings

4-1/2 pound bone-in chuck roast
7 ounce can diced green chilies
3 tablespoons chili powder
1 teaspoon oregano
4 cloves garlic, minced
8 ounce can tomatoes
Salt and cayenne pepper to taste

Place chuck roast on a sheet of aluminum foil, approximately 12 inches x 25 inches. Mix together green chilies, chili powder, oregano and minced garlic.

Spread this mixture on the roast and seal the foil all around.

Place in a roaster and bake at 300 degrees F. for 4 to 4-1/2 hours. The roast should be very tender and fall apart. Discard the bone and fat.

Transfer the drippings to a large pan and stir in the canned tomatoes and shredded beef.

Mix well and heat through. Add salt and cayenne pepper to taste.

Serve on flour tortillas topped with your choice of condiments, including tomatoes, cheese, lettuce, sour cream, guacamole, etc.

SPICY SHRIMP
Yield: 4 servings

2 lbs. raw large shrimp in their shells
1 lb. butter
1/4 cup peanut oil
3 each cloves garlic, chopped
2 Tbsp. rosemary
1 tsp. fresh basil, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh oregano, chopped
2 Tbsp. ground cayenne pepper
2 tsp. fresh ground black pepper
2 bay leaves, crumbled
1 Tbsp. paprika
2 tsp. lemon juice
Pinch of salt
2 Tbsp. fresh parsley, chopped

Melt the butter and oil in a large sauté pan. Add the garlic, herbs, cayenne and black peppers, bay leaves, paprika and lemon juice and bring to a boil.

Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors meld for at least 30 minutes.

Reheat the sauce. Add the shrimp and cook over medium heat until the shrimp just turn pink. Add salt to taste. Lift shrimp out with a slotted spoon to a large platter.

Divide the butter broth into four ramekins for dipping and sprinkle each with chopped parsley.

STEW MEAT CHILI

1 1/2 lb stew meat cut into 1 inch chunks
28 oz stewed tomatoes whirled in blender
1/2 large onion, chopped
2 garlic cloves minced
4 chopped tomatillos
1 heaping Tbsp chili powder, or to taste
2 shakes cayenne pepper-to taste
2 tsp oregano
1 1/2 tsp brown sugar
1/2 tsp Spike or Lawry's Seasoned Salt
2 bay leaves left whole
3/4 tsp cumin-to taste
2 cans black beans, rinsed and drained
1/2 cup water

Place all in crock- pot. Turn to high for 5-6 hrs or low for 10-12. Remove bay leaves before serving.

TEX MEX BAKE

1 lb. hamburger
1 pkg. (10 oz) frozen corn, thawed and drained
1 cup. chopped onion
1 cup finely chopped green peppers
1 cup mild salsa
1 tsp. ground cumin
1/2 tsp. salt
1 pkg. (8 oz) corn muffin mix

Combine meat, corn, onion, pepper, salsa, cumin, and salt in a 9 inch square baking dish. Cover with foil. Bake in preheated 400 degree oven for 30 minutes. Ten before end of baking, prepared muffin mix according to pkg. directions. At the end of baking, carefully spread batter over meat mixture, making sure entire surface is covered. Bake another 20 to 25 minutes until golden brown and wooden tooth pick inserted in center comes out clean.


THREE-PEPPER SAUCE

1/4 cup olive oil
1 red onion, thinly sliced
2 each red, green, and yellow bell peppers (capsicums), cored, seeded, and cut
into thin strips
4 anchovy fillets, rinsed and finely chopped (optional)
1-3 cloves garlic, finely chopped
1/4 cup chopped fresh parsley
Salt and freshly ground pepper to taste

Heat the oil in a large skillet over moderate heat and sauté the onion until tender and lightly browned, about 10 minutes. Add the peppers and sauté 5 minutes. Add the anchovies and garlic and sauté 5minutes. Remove from the heat and stir in the parsley, salt, and pepper. Serve over fettuccine, spaghetti, or other long, narrow noodles. Serves 4 to 6.
TILAPIA BAKED IN FOIL
Makes 4 servings

1 pound mushrooms, thinly sliced
1 cup finely chopped onion
1/2 cup finely chopped red or green bell pepper
1/2 cup thinly sliced carrot
1 teaspoon dried tarragon
Butter Flavor No-Stick Cooking Spray
4- to 6-ounce tilapia fillets
Salt and ground black pepper, to taste
4 pieces Aluminum foil, approximately 12 X 14-inches

Heat the oven to 350ºF.

In a medium bowl, combine the mushrooms, onion, bell pepper, carrot, and tarragon; mix well.

Lightly spray the center of each foil piece with Crisco Butter Flavor No-Stick Cooking Spray; place a tilapia filet in the center of each. Lightly spray each filet with Crisco Butter Flavor No-Stick Cooking Spray; sprinkle with salt and pepper. Top each with 1/4 of the mushroom mixture.

Bring the long sides of the foil together and fold them over one another. Roll the short sides of the foil tightly toward the center to complete the seal. Repeat with each packet.

Place the packets on a baking sheet and bake for about 20 minutes. Remove from the oven; let stand 5 minutes. Place an unopened package on each serving plate. Let everyone carefully open (the foil should be cool enough to handle) their own packet, to enjoy the wonderful aroma of the escaping steam. Recipe by Crisco.

VINEGAR PIE

2 cups sugar
4 eggs, beaten
1/4 cup butter (or margarine), melted
1/4 tsp. salt
1 Tbsp. apple cider vinegar
1 unbaked pie shell

Combine first 5 ingredients in a medium bowl, beating until well blended. Pour into pie shell. Bake at 350 degrees for 35 minutes. Cool before slicing.

VINEGAR PIE FROM CLINCH MOUNTAIN

1 cup sugar
2 eggs
2 Tbsp vinegar
2 Tbsp flour (or cornstarch)
1 cup water
small lump butter or margarine
1/2 tsp lemon extract

Combine sugar, eggs, vinegar, flour (or corn starch), and water in double boiler and cook until thick and smooth, stirring occasionally. Just before removing from heat, stir in small lump of butter or margarine and the lemon extract. Pour into baked pie shell and chill. If desired, top with frosting or whipped

VINEGAR PUDDING

Syrup:
1/2 cup wine vinegar
1 cup sugar
1 1/2 cups water
1 cinnamon stick
2 tsp lemon zest

Pudding:
1/2 cup butter
1 cup sugar
1 egg
2 Tbsp smooth apricot jam
2 tsp baking soda
1 cup buttermilk
2 cups all-purpose flour
1 tsp grated nutmeg
1 tsp grated ginger
1/2 tsp salt

First make the syrup. Place all the syrup ingredients into a medium-sized saucepan. Bring to a boil, then reduce heat to medium and boil for 5 minutes. Remove from heat and discard the cinnamon stick. To make the pudding, cream the butter and sugar together, then add the egg, beating constantly. Blend in the jam. Dissolve the baking soda in the buttermilk. Sift the flour, ginger, nutmeg and salt. Mix the flour mixture and the buttermilk mixture into the egg mixture just until incorporated. Pour the syrup into a baking or ovenproof dish (9x13) and spoon in the batter. Bake the pudding at 350 degrees for 45 minutes. Serve warm with fresh whipped cream.

WELSH ANGLESEY EGGS
St David's Day is celebrated in Wales and by Welsh communities overseas on 1 March, in honor of Dewi Sant or St David, the patron saint of Wales.
Serves 4

Mashed potatoes:

1 lb. potatoes, peeled and cut into quarters
3 tablespoons Welsh milk or cream
Freshly milled salt and black pepper
3/4 lb. leeks, washed, trimmed and finely chopped
2 Tsp. Welsh butter
4 Welsh eggs

Cheese sauce:

1 1/4 cups Welsh milk
2 Tbsp. Welsh butter
2 Tbsp. flour
6 Tbsp. mature Welsh Cheddar
freshly milled salt and pepper.

Cook the potatoes in boiling salted water. Mash with the milk or cream and season to taste. Gently sauté the leeks in the butter, and when cooked combine with the mashed potato. Spoon the mixture into 4 individual gratin dishes, making a hollow in the center.

Cut the eggs in half and place 2 halves, yolk side down into each dish.

Make the cheese sauce by placing all of the ingredients except the cheese into a saucepan. Whisk continuously over a medium heat. When the sauce has thickened, allow it to cook gently for 2 minutes. Add 50g of the cheese and season to taste. Spoon the sauce over the eggs and sprinkle the remaining cheese on top.

Heat through in the oven and finish by browning under a hot grill.

WELSH BARA BRITH

This is the famous Welsh bread. This version is without yeast. The recipe was Elizabeth Foulkes' of Bontnewydd in North Wales. It is delicious, thinly sliced with butter.

1 lb. self raising flour
1 lb. mixed dried fruit
2 tablespoons marmalade
6 tablespoons of sugar
Half a pint of warm tea (don't put the milk or sugar in!)
A teaspoon of mixed spice (this is a ground mixture of coriander
seed, cinnamon, caraway seed, cassia, nutmeg, ginger, cloves)
1 egg
Honey to glaze

Mix the dried fruit, sugar and tea. Leave this mixture to stand over night.

Next day, stir in the flour, spice and marmalade and the egg (well-beaten). Line a loaf tin with greaseproof paper. Pour in the mixture. Cook at 325 degree Fahrenheit for one and three- quarter hours (105 minutes). Turn out on a rack and brush with warm honey to glaze.

WELSH BARA BRITH AND WELSH BUTTER PUDDING

Slices of Bara Brith
2 Tbsp Welsh butter
3 Welsh eggs
1/2 pint (10 oz.) Welsh milk or Welsh cream, for a richer pudding
2 Tbsp sugar
Grated zest of one orange
Nutmeg

Lightly butter a 7 x 8 inch baking dish and preheat the oven to 350 F.

Butter the slices of bara brith, cut in half and arrange on the bottom of the baking dish. Whisk the milk, eggs and sugar together and pour this all over the bread. Scatter over the orange zest and grate some nutmeg over the top.

Bake on a high shelf for about 35 minutes until puffy and golden.

Serve straight from the oven with either Welsh organic crème fraiche or chilled Welsh cream.

WELSH RAREBIT
Serves 1

4 oz grated hard cheese
3 tablespoons of milk
A little mustard
A tomato (or two, as you prefer)
A thick slice of toast (whatever sort of bread you prefer)

Mix the cheese, milk and mustard and spread thickly over the toast. Make sure the edges are covered, so the bread does not burn. Cook under a hot grill until bubbling and starting to brown. Slice the tomato and put a couple of slices on top, and re-heat briefly.

Serve with the other tomato slices.

Welsh people will hiss and spit when they hear of an English 'abomination' of Welsh Rarebit, in which beer is used. They say: If you must use beer, drink it or keep it for washing your hair!

YOINA SCHIMMEL'S POTATO KUGEL
(Potato Pudding) Serves 8

3 lb Idaho potatoes
1/8 tsp pepper
4 eggs
1/4 cup onion, grated
1/3 cup potato flour
1/2 cup butter, melted
1 1/2 tsp salt
3/4 tsp baking powder

Wash and peel the potatoes. Coarsely grate the potatoes into a large bowl filled with ice water. Let stand for at least 15 minutes. Preheat the oven to 350 deg. F.

Grease the inside of the (1 1/2 quart) baking dish. Drain the potatoes and pat dry. (You'll need about 5 1/2 cups of grated potatoes for 8 servings, so adjust as required. )

Use the large bowl of an electric mixer running at high sped to beat the eggs until they are thick and light. Stir in the potatoes, potato flour, salt, baking powder, pepper, onions and half the melted butter. Mix well.

Turn into the prepared baking dish. Bake, uncovered, for 30 minutes. Brush the top with melted butter. Bake again, brushing the top with melted butter every 10 minutes, until the top is crusty and golden brown (roughly 45 minutes longer).





 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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