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

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Recipes from Spike & Jamie

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Contents Disk 447

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).

AMARETTO-ALMOND CAKE
ASIAN-STYLE SPICY NOODLES WITH CLAMS
ASPARAGUS GUACAMOLE
AZTEC CHICKEN CASSEROLE
BABY BEETS WITH SHALLOTS
BALSAMIC VINAIGRETTE
BANANA BREAD
BEST BUTTERMILK BISCUIT MIX
BOOLGOGI
BUDIN DE ARROZ Y COCO
BUTTERMILK PRALINES
CALDO DE PAPAS CON QUESO
CANAJUN RICE & BEANS
CHALLA
CHICKEN AND BROCCOLI BAKE
CHICKEN-FRIED STEAK
CHICKEN-NOODLE SOUP
CHOCOLATE CHIP COFFEE BARS
CHOCOLATE MACAROON SQUARES
CHOCOLATE MAKI
CLAMS CASINO
CLAM STEW
COOL WHIP
CORDON BLEU STYLE FLOUNDER
CORNISH GAME HENS WITH QUINOA STUFFING
CREME DE BORDEAUX
CRÈME DE MENTHE CHEESECAKE
CROCK-POT STEW
DUTCH BABY WITH CARDAMOM HONEY APPLES
FRIED WONTONS
GLAZED CARROTS
GONE ALL-DAY CASSEROLE
GRILLED HALIBUT WITH RUM SAUCE
GRILLED LEMON DILL FISH
HERBED BISCUITS
HONEY APPLE RIBS
HOT POTATO SALAD WITH BACON
HUSH PUPPIES
KING RANCH CHICKEN
KUNG PAO SCALLOPS AND SUGAR SNAPS
LEMON-CUMIN CHICKEN ON PITA BREAD SALAD
LEMON HONEY CHICKEN
LEMON MERINGUE PIE
LIGHT POTATO SALAD
KING RANCH CHICKEN
MACARONI AND CHEESE OVER-THE-RAINBOW
MANGO JICAMA CHOPPED SALAD
MARINATED POT ROAST
NAVARRETTA'S LASAGNA
ORANGE GLAZED SUGAR SNAP PEAS
PASTITSIO
POLLO RELLENO
PORK MILANESE
ROASTED ASPARAGUS WITH LEMON AND DILL
SAVORY GRILLED POTATOES
SCALLOPS IN THYME-SHIITAKE SAUCE
SLOPPY JOE MEATBALLS
SPAGHETTI SQUASH WITH DRIED CRANBERRIES
SPICE CAKE
SPICY ORANGE BEEF
STEAMED CLAMS
STUFFED FRENCH TOAST
SWORDFISH WITH CHILI WATERMELON SAUCE
VEAL (OR CHICKEN) CORDON BLEU
VEGETABLE DILL DIP
VERDURAS EN ESCABECHE
WALNUT BUTTER COOKIES
WHITE CHOCOLATE MACADAMIA COOKIES
YELLOW SQUASH CASSEROLE
ZESTY ORANGE SALAD



AMARETTO-ALMOND CAKE

1-1/2 cups chopped almonds, toasted and divided
1 box yellow cake mix, without pudding (18.25 oz)
1 small box vanilla instant pudding mix
4 eggs, beaten
1/2 cup vegetable oil
1/2 cup water
1/2 cup amaretto liqueur
1 tsp. almond extract

Glaze:
1/2 cup sugar
1/4 cup water
2 Tbs. butter
1/4 cup amaretto
1/2 tsp. almond extract

Heat oven to 325. Grease and flour a 10" stem or Bundt pan; sprinkle 1 cup almonds over the bottom and set aside. In mixing bowl, combine cake mix, pudding mix, eggs, oil, water, amaretto and almond extract. Beat on low speed with electric mixer about 30 seconds until dry ingredients are moistened. Increase speed to medium and beat 4 minutes. Stir in remaining 1/2 cup almonds. Pour batter into prepared pan and bake 1 hour. Cool in pan 10-15 minutes before removing. Cool completely and place on cake plate. For glaze, in small saucepan, combine sugar, water and butter and bring to a boil. Reduce heat to medium and gently boil 4-5 minutes, stirring occasionally, until sugar dissolves. Remove from heat and cool 15 minutes. Stir in amaretto and almond extract. Punch holes in cake from top to bottom with wooden pick. Slowly spoon glaze over top until entirely absorbed.

ASIAN-STYLE SPICY NOODLES WITH CLAMS
Yield: 4 servings

24 fresh clams, scrubbed
8 oz. vermicelli pasta
2 Tbsp. sesame oil
1 red bell pepper, thinly sliced
1/4 cup onion, chopped
1/4 cup leek, chopped
6 garlic cloves, chopped
1 Tbsp. fresh ginger, peeled and chopped
1 tsp. crushed red pepper flakes
1 cup water
3 Tbsp. rice vinegar
2 Tbsp. light soy sauce
1/2 cup fresh cilantro, chopped
1/4 cup chives, chopped

Cook pasta according to package directions, al dente.

While pasta is cooking, in a medium sauce pan heat 1 Tbsp. sesame oil over medium-high heat. Add bell pepper, onion, leek, garlic, ginger and crushed red pepper flakes. Sauté until bell pepper begins to soften, approximately 2 minutes. Add 1 cup water, vinegar and soy sauce and bring to a boil. Add clams. Cover pot and cook until clams open, approximately 10 minutes (discard any that do not open).

Drain pasta well. Return to pot and toss with 1 Tbsp. sesame oil. Divide pasta between four bowls. Spoon clams and sauce over pasta. Sprinkle with cilantro and chives and serve.

ASPARAGUS GUACAMOLE

1 1/2 lbs asparagus, trimmed
1 tbsp reduced-calorie mayonnaise
1 tbsp fresh lime juice
1/4 cups cilantro, coarsely chopped
3 medium scallions, thinly sliced
1/2 medium jalapeno peppers, minced
1 medium garlic cloves, minced
1/8 tbsp Worcestershire sauce
1/8 tsp hot pepper sauce
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Bring large pot of water to boil. Add asparagus and cook until tender, about 10 minutes. Drain. Place asparagus into food processor and purée until smooth. Stir in remaining ingredients and serve. Yields 1/4 cup per serving.

AZTEC CHICKEN CASSEROLE

9 (6") corn tortillas, cut in half
2 (10 oz.) cans enchilada sauce
1 cups sour cream
1 cups shredded cheddar cheese (or substitute Mexican blend)
2 (4 oz) cans diced green chilies
l cup whole kernel corn
1 lb. skinless, boneless chicken breast halves - boiled

Preheat oven to 350. In a medium bowl, combine sour cream, cheese, chili peppers, corn and chicken. Mix together well. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13" baking dish. Spread 1/2 the chicken mixture over the tortilla layer. Repeat. Bake in the oven for 25 to 20 minutes or until center is heated through. Serves 6

BABY BEETS WITH SHALLOTS, BALSAMIC VINEGAR AND HORSERADISH
Serves 4

3 bunches, or approximately 20 baby beets
1 1/2 Tbsp. unsalted butter
2 shallots, peeled and sliced thin into rings
1 clove garlic, peeled and minced
1/2 tsp. minced ginger
1/4 cup balsamic vinegar
1 small knob (about 1 inch x 1 inch x 1 inch piece) horseradish, peeled
Salt and pepper, to taste
2 Tbsp. chopped tarragon (optional)

Trim the stalks off the beets. Place in a medium saucepot and cover with cold water to cover by 2 inches. Add 1 tsp. of salt to the pot and bring to a boil.

Reduce the heat to medium, and cook for 15 minutes.

Remove from the heat and run cold water over the beets until they are cool enough to handle. Peel them by rubbing the skins - they should come off easily.

Slice the beets in half (any way - lengthwise or widthwise - no matter!)

Heat the butter over medium-high heat in a large sauté pan. When the butter is foaming, add the shallots and sauté for 2-3 minutes, until the shallots have softened and browned a bit.

Add the beets, garlic and ginger and sauté for an additional 3 minutes.

Season with salt and pepper. Add the vinegar (keep your nose out of the way of the pan!) and cook on high until the vinegar has reduced to by 75 percent.

Remove to a serving bowl, grate some fresh horseradish over, to taste, and garnish with tarragon (if using).

BALSAMIC VINAIGRETTE
Makes 1 cup

3/4 cup extra-virgin olive oil
1/4 cup Modena balsamic vinegar
Sea salt and freshly ground black pepper to taste

Using either a bowl with a whisk or a jar with a lid, add the olive oil to the vinegar and whisk or shake to combine. Add about 1/4 teaspoon of sea salt and several grindings of black pepper. Keep at room temperature until needed or refrigerate for up to a week. Whisk immediately before using.

BANANA BREAD

1 cup shortening
2 cup sugar
4 eggs
4 ripe bananas
1 can crushed pineapple, drained (optional)
2 tsp baking soda
1/2 tsp salt
4 cup flour
1/4 tsp cinnamon (optional)

Mix in order given. Bake in two greased loaf pans, at 350 F. for one hour.

BEST BUTTERMILK BISCUIT MIX

7 cups flour
1 cup cake flour
1 cup buttermilk, dried -- powder
4 teaspoons salt
4 teaspoons sugar
4 tablespoons double-acting baking powder
4 teaspoons baking soda
1 1/2 cups vegetable shortening
1/2 cup unsalted butter

Place flours, buttermilk powder, salt, sugar, baking powder and baking soda in a large bowl. Use a wire whisk to combine dry ingredients, then cut in the short-ening and butter with butter knives or a pastry blender, to form a coarse, crumbly mixture. You can also do this in a large food processor- do it in two half batches- pulsing the processor to cut the fat into the flour. Store mixture in large zip-lock baggies in the freezer for up to three months.

To make biscuits:
3 cups Biscuit Mix
3/4 - 1 cup Ice Water

Preheat oven to 425 degrees F. Place three cups of biscuit mix in a medium sized bowl. Make a 'well' in the center and stir in almost all of the ice water if required. Gently knead on a lightly floured beard about 8 times- do not overwork dough. Roll or pat out to a thickness of 1/2 inch. Cut into rounds between 2 and 2 1/2 inches across, making certain you don't twist the biscuit cutter around as you cut the biscuits, or the biscuits will topple as they bake. Place on ungreased cookie sheet and bake until lightly golden brown, about 10-12 minutes. Serve hot. These can also be patted into an 8 inch square baking pan or a 9 inch cast iron. Bake until golden, then cut into squares.

BOOLGOGI
(Korean)

1/2 onion, sliced
2 oz fresh ginger (about a 1-inch piece), thinly sliced
6 garlic cloves, thinly sliced
2 cups soy sauce
1 cup cooking wine
2 cups water
2 tbsp honey
3 tbsp sugar
2 jalapeños, sliced
1 tbsp toasted sesame seeds
1 tbsp scallion, finely chopped
1/4 cup sesame oil
2 tbsp coarsely ground black pepper
1 lb beef rib-eye steak, sliced as thinly as possible (you can ask
your butcher to do this for you)

Mix together onion, ginger, garlic, soy sauce, cooking wine, water, honey, sugar and jalapeños in medium pot over high heat. Bring to a boil, then reduce heat to medium and cook for 15 minutes. Reduce heat to low and simmer an additional 15 minutes. Let stand to cool overnight.

When ready to use, strain mixture and stir in sesame seeds and scallion. Rub black pepper and sesame oil into meat with fingertips. Place meat in a container and pour marinade over. Let the meat marinate for at least an hour.

Preheat grill or broiler (you can also pan-fry the beef over high heat in a skillet). When heat source is fully hot, cook meat until medium-rare, turning only once (because the meat is sliced so thinly, it will cook quickly). Serves 2-4.

BUDIN DE ARROZ Y COCO
(Coconut Rice Pudding)

3 cups milk
1 cup canned coconut milk
1 cup sweetened shredded dried coconut, plus additional for garnish
1/2 cup medium- or short-grain rice
2 egg yolks
1 Tbsp sugar
1 tsp vanilla extract

Combine the milk, coconut milk, coconut, and rice in a saucepan and bring to a boil over moderate heat. Reduce the heat to very low and simmer uncovered, stirring frequently, until the rice is tender and the liquid has been absorbed, about 1 hour. Whisk together the egg yolks, sugar, and vanilla in a small bowl and stir in some of the rice mixture. Stir the resulting mixture into the rice pudding. Serve
warm, chilled, or at room temperature, garnished with shredded coconut. Serves 4 to 6.

BUTTERMILK PRALINES

2 cups packed dark brown sugar
1 cup buttermilk
2 tablespoons butter
2 cups broken or chopped pecans

Butter the sides of a heavy 2-quart saucepan. In the saucepan combine brown sugar and buttermilk. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching soft-ball stage should take 20 to 25 minutes.

Remove saucepan from heat. Add the 2 tablespoons butter, but do not stir. Cool, without stirring, to 150 degree F. This should take about 30 minutes. Remove candy thermometer from saucepan. Immediately stir in pecans. Beat vigorously with a wooden spoon until candy is just beginning to thicken, but is still glossy. This should take 3 to 4 minutes.

Quickly drop the candy from a teaspoon onto a baking sheet lined with waxed paper. If the candy becomes too stiff to drop easily from the soon, stir in a few drops of hot water. Store tightly covered. Makes about 36 pralines.

Brown Sugar Pralines: Prepare Buttermilk Pralines as directed above, except
substitute 1 cup light cream for buttermilk.

CALDO DE PAPAS CON QUESO
(Potato and Cheese Soup)

2 Tbsp butter
4 small new potatoes, cut into 3/4-inch cubes
1 onion, finely chopped
1-3 cloves garlic, finely chopped
2 large ripe tomatoes, finely chopped
4 cups beef, chicken, or vegetable stock
2 canned mild green chilies, drained and chopped
1 cup heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste
12 oz Monterey jack or white cheddar cheese, shredded
4 scallions (spring onions), green and white parts, finely chopped

Heat the butter in a large, heavy pot (Dutch oven) and sauté the potatoes and onion until they begin to soften, 6 to 8 minutes. Add the garlic and cook for 2 minutes. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the stock and green chilies and bring to a boil. Reduce the heat and simmer uncovered until the potatoes are cooked but still firm, about 5 minutes. Stir in the
salt, pepper, and cream. Divide the cheese between 4 to 6 soup bowls and ladle the soup over it. Garnish with chopped scallions. Serves 4 to 6.

CANAJUN RICE & BEANS
(Sorta Canadian, Sorta Cajun)

1 1/2 cups chopped onions
1 cup chopped sweet green peppers
1/2 cup chopped celery
2 cloves garlic, minced
1 can (28 ounce) tomatoes, undrained, cut up
1 1/4 cups low sodium, reduced fat, chicken broth
1 cup uncooked long grain white rice (basmati is nice)
2 table spoons tomato paste
1 teaspoon each, chili powder, dried oregano, and ground cumin
1/2 teaspoon each, ground thyme and black pepper
1/4 teaspoon each, cayenne pepper and salt
1 can (19 ounce) black beans, drained and rinsed
1/4 cup chopped fresh coriander (optional)

Spray a large saucepan with non-stick spray. Add onions, green pepper, celery and garlic. Cook over medium heat until vegetables are softened, about 5 minutes. Stir in remaining ingredients, except beans and coriander. Bring to a boil. Reduce heat to medium low, cover and simmer for 25 minutes, stirring occasionally. Stir in beans and coriander during last 5 minutes of cooking time.
Makes 4 to 6 servings

CHICKEN AND BROCCOLI BAKE

3 cups shredded cheddar cheese
1 1/2 cups cut up cooked chicken
2/3 cup chopped onion
1 pkg. (10 oz) frozen chopped broccoli, thawed and drained 1 1/3 cups milk
3 eggs
3/4 cup biscuit baking mix
3/4 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400. Mix 2 cups of cheese, chicken, onion and broccoli in greased pie plate. Beat remaining ingredients except cheese until smooth. Pour into plate. Bake for approx. 25 to 35 minutes or until knife inserted in middle comes out clean. Top with remaining cheese. Bake until cheese melts one to two minutes.

CHICKEN-FRIED STEAK

4 (4 oz. each) beef round cube steaks
1 tsp. garlic salt
1 cup flour
1 cups buttermilk
1/4 cup canola oil
3/4 cup beef broth (canned fat-free, low-sodium)
3/4 cup 2% milk
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Using a meat mallet or rolling pin, pound each beef cutlet to 1/4" thickness. Sprinkle garlic salt on both sides of each cutlet. Pour flour onto a pie plate or shallow bowl and coat each cutlet. Refrigerate until most of the flour has been absorbed, 10-20 minutes. Pour buttermilk into a shallow bowl or pie plate. Dip each cutlet into buttermilk, then dredge each in another coating of flour, shaking off excess (reserve remaining flour for making gravy). Heat 2 Tbs. of the oil in a large nonstick skillet over medium-high heat. Add two of the steaks and cook until golden brown on both sides, about 4-5 minutes per side. Transfer to a serving platter. Repeat with remaining two steaks, adding remaining oil as needed. Stir remaining flour into skillet. Stir in broth, milk, salt and pepper with a wire whisk. Cook, stirring constantly over high heat until thickened. Pour over steaks and serve.

CHICKEN-NOODLE SOUP

1 1/2 to 2 cups cubed cooked chicken
1/2 medium sweet onion, chopped
2-3 ribs celery chopped
2-3 cloves garlic, peeled and smashed
3 cans (14 oz.) chicken broth + 1 can water
1/4 tsp. salt and 1/4 tsp. freshly ground pepper (or to taste)
1 tsp. dried rosemary - put into a tea infuser or tied in cheesecloth (bouquet
garni-style)
2 tbsp. butter or margarine
1 pkg. chicken gravy mix
1/2 of an 6-oz. package of fine egg noodles, slightly crushed

Put first 8 ingredients into a pressure cooker or Dutch oven/stew pot.

If pressure cooking, follow manufacturer's directions to cook at 15 lbs. pressure for 10 minutes; then let cool for 10 minutes before reducing pressure and removing lid.

If not pressure cooking, simmer, covered, for approximately 45 minutes or until celery and onion are well done, stirring regularly.

Mix chicken gravy mix with water as called for on package and add to pot. Add noodles and simmer slowly for 10 minutes, stirring frequently until noodles are done. Remove rosemary before serving. Remove smashed garlic cloves if they didn't disappear in cooking.

Carrots or peas and/or other seasonings to taste may be added at the beginning.

CHOCOLATE CHIP COFFEE BARS

1 cup sugar
1 cup brown sugar
3 cups flour
1 tsp. baking soda
1 tsp. salt
2 eggs
1 cup vegetable oil
1 cup warm coffee
1 tsp. vanilla
1 1/2 cups chocolate chips

Mix all ingredients and pour into a large 11x15" sheet cake pan. Sprinkle 1 1/2 cups choc. chips on top. Bake at 350 for 25 to 30 minutes. When cool, dust with powdered sugar and cut into bars.

CHOCOLATE MACAROON SQUARES

1 pkg. (2 layer) chocolate cake mix
1/3 cup butter or margarine; softened
1 large egg; lightly beaten
1 1/4 cup (14 oz. can) sweetened condensed milk
1 tsp. vanilla extract
1 1/3 cup coconut; divided
1 cup chopped pecans
1 cup (6 oz) semi-sweet choc. chips

Preheat oven to 350.

Combine cake mix, butter and egg in large bowl; mix with fork until crumbly. Press into bottom of an ungreased 13x9 baking dish. Combine sweetened condensed milk, egg and vanilla in a medium bowl; beat until well blended. Stir in 1 cup coconut, the nuts, and chocolate chips.

Spread mixture evenly over the base; sprinkle with remaining coconut. Bake 28 to 30 minutes or until center is almost set (center will firm up when cool.) Cool in pan on a wire rack. Cut into squares when cool.

CHOCOLATE MAKI WITH 'PICKLED GINGER' AND 'WASABI'

A sprinkling of ground or very finely chopped pistachios on top of the Chocolate Maki finishes off this playful dessert.

Chocolate Maki Pancakes:

5 eggs
1/2 cup whole milk
2 tablespoons melted butter
1/2 teaspoon salt
3/4 cup sugar
1 cup flour
1/4 cup plus 2 tablespoons cocoa powder
1 cup ground pistachios

Hazelnut Mousse:

6 1/2 ounces hazelnut chocolate (also called gianduja chocolate)
1 pint heavy cream

"Wasabi":

1 ounce crème de menthe
1 pint heavy cream

Cantaloupe, peeled and thinly sliced to look like pickled ginger

To make pancakes: Whisk together eggs, milk, butter, salt and sugar.

Lightly stir in flour, cocoa powder and pistachios. Do not over-mix. Consistency should be like that of a thin pancake batter.

Cook on lightly oiled griddle making large, thin pancakes. Lay out to cool. When cooled, trim round pancakes to squares.

To make mousse: Melt chocolate in a stainless steel bowl over water bath.
Whip heavy cream in electric mixer.

In a large mixing bowl, add melted chocolate into cream and whisk together. Do not over-whip. Allow to cool completely in refrigerator. Place in pastry bag with star tip.

To make "Wasabi": Place crème de menthe and heavy cream in electric mixer. Whip until nearly stiff. Place in a pastry bag with a small round tip. Lay a pancake out on the table. Pipe a thick line of mousse on one end. Roll.

Cut roll very gently into six slices. Place slices cut side down on a sushi plate.
Garnish with "Pickled Ginger" and "Wasabi" as done in a sushi restaurant.

CLAMS CASINO
Yield: 4 servings

1/2 cup bread crumbs
4 Tbsp. butter, softened
2 red bell peppers, finely chopped
2 Tbsp. parsley, finely chopped
1 Tbsp. green onions, finely chopped
1/2 tsp. cayenne pepper
24 littleneck clams
6 sliced bacon, cooked crisp, crumbled

Combine bread crumbs, butter, red bell pepper, parsley, green onions and cayenne pepper, blend well. Shuck clams, leaving loosened clam meat in one half of shell and discard other half of shell.

Place clams in a baking dish and cover each with about a teaspoon of the casino mixture. Broil clams 4 to 6 inches from heat for about 3 minutes or until browned. Garnish with bacon and serve immediately.

CLAM STEW
Yield: 6 servings

1-1/2 dozen littleneck clams, scrubbed
1-1/2 lbs. swordfish
2 Tbsp. extra-virgin olive oil
1 cup onion, chopped
1 tsp. garlic, chopped
1 28-oz. can diced tomatoes
1 6-oz. can tomato paste
1/4 cup fresh basil, chopped
1/4 cup fresh arugula, chopped
2 tsp. paprika
1/4 tsp. black pepper
1cup dry white wine

Wash clams under cold running water and set aside. Cut swordfish into 1-inch pieces, set aside. Heat oil in large saucepan over medium heat. Add onion and garlic, sauté until tender. Add tomatoes, tomato paste, basil, arugula, paprika and pepper.

Cover and bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. Add wine, clams and fish. Cover and simmer on medium heat until clams open. Remove clam meat from shells and return to stew; discard the shells.

Mix thoroughly and serve.

COOL WHIP
[Clone]

1 tsp. gelatin
2 tsp cold water
3 Tbsp boiling water
1/2 cup ice water
1/2 cup nonfat dry milk
3 Tbsp sugar
3 Tbsp oil

Chill a small mixing bowl. Soften gelatin with 2 tsp. cold water, then add boiling water, stirring until gelatin is completely dissolved. Cool until tepid. Place ice water and nonfat dry milk in the chilled bowl. Beat at high speed with mixer until mixture forms stiff peaks. Add sugar, still beating, then oil and gelatin. Place in freezer about 15 minutes then transfer to refrigerator until ready for use. Stir before using to retain creamy texture. Makes 2 cups.

CORDON BLEU STYLE FLOUNDER
Yield: 6 servings

6 flounder fillets, approximately 6 oz. each
6 slices cooked ham, 1/2 oz. each
6 slices Swiss cheese, 1/2 oz. each
1 tsp. orange zest
1/4 tsp. white pepper
1 egg, beaten
1 Tbsp. butter
1 Tbsp. all-purpose flour
1 cup milk
1/4 cup Parmesan cheese

Place 1 slice each of ham and cheese in the center of each flounder fillet. Cut to fit. Sprinkle orange zest and pepper evenly over each fillet.

Roll the fillets and secure with wooden picks.

Gently dip rolls in beaten egg, then coat with bread crumbs. Place in a 12 inch x 8 inch x 2 inch baking dish. Melt butter in saucepan over medium-heat; blend in flour.

Slowly stir in milk and cook until thickened. Pour sauce over fish and top with Parmesan cheese.

Bake at 350 degrees F. for 20 minutes or until fish flakes easily.

CORNISH GAME HENS WITH QUINOA STUFFING

1 cup quinoa, rinsed
2 cups water
Salt and freshly ground pepper to taste
1/2 lb bacon, chopped
2 medium onions, chopped
2-4 cloves garlic, finely chopped
1/2 cup pine nuts (pignoli)
1/2 cup dry white wine or chicken stock
1/2 tsp dried thyme
4-6 small Cornish game hens

Combine the quinoa, water, salt, and pepper in a pot over high heat and bring to a boil. Reduce the heat and simmer covered until the quinoa is tender and the water has been absorbed, about 15 minutes. Meanwhile, sauté the bacon in a skillet over moderate heat until crisp. Transfer to paper towels and discard all but 3 tablespoons of the fat from the skillet. In the same skillet, sauté the onion and garlic until tender but not brown, about 5 minutes. Add the quinoa, bacon, pine nuts, wine, thyme, salt, and pepper. Cook for 2 minutes, stirring frequently. Stuff the Cornish hens with the mixture and bake in a preheated 350F oven until cooked to an internal temperature of 160 F, about 45 minutes. Serves 4 to 6.

CREME DE BORDEAUX

1 1/3 oz. butter
3 onions, minced
2 cloves of garlic, minced
1 quart water or broth of choice
1 Tbsp cornstarch
1 cup good red Bordeaux
Salt and freshly ground black pepper to taste

Crisp toast points or croutons
Chopped fresh flat-leaf parsley

Melt butter in a saucepan and add onions and garlic; sauté until beginning to turn golden. Add the water or broth and boil the mixture for 10 minutes. Dissolve the cornstarch in a small quantity of cold water. Add it to the soup, whisking well.
Simmer 15 minutes. Stir in the wine and season to taste. Add toast points only at the very last moment and sprinkle with the chopped parsley. Serves 4-6.

CRÈME DE MENTHE CHEESECAKE

2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
4 tsp. green crème de menthe
1 OREO Pie Crust (6 oz.)

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in crème de menthe. Pour into
crust. Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

For ALMOND CHERRY CHEESECAKE: Prepare as directed, substituting 2 Tbsp. almond flavored liqueur for crème de menthe and Graham Cracker Pie Crust. Top with 1 can (21 oz.) cherry pie filling just before serving.

CROCK-POT STEW

3-4 pounds of chuck roast or the roast of your choice (if using chuck trim fat off)
cut into 1 1/2 inch pieces
3 to 4 good sized potatoes, peeled and cut into good sized chunks
2 to 3 carrots cut into big pieces
one small onion, chopped into wedges
1 package onion soup mix
1 can of coke
salt and pepper to taste
1/2 tsp. parsley
1/2 tsp sage
1/2 tsp minced garlic (optional)

Mix all ingredients together in the crock pot, put on low all day 5 to 6 hours and enjoy with some crusty bread and a side salad.

DUTCH BABY WITH CARDAMOM HONEY APPLES

3 large eggs
3/4 cup milk
3/4 cup unbleached all purpose flour
1 Tbsp Sugar
2 Tbsp unsalted butter

Preheat oven to 400 degrees F. Place an 8 to 10 inch cast-iron or other
heavy skillet with a heatproof handle in the oven. Combine the eggs, milk,
flour and sugar in a medium bowl and whisk until smooth. Using a potholder,
remove the skillet from the oven and add the butter, tilt the pan to melt
the butter and coat the skillet. Add the batter all at once and immediately
return the skillet to the oven. Bake until the pancake puffs up around the
edges, 18 to 20 minutes. Meanwhile, make the Cardamom Honey Apples.

Cardamom Honey Apples

2 large apples (Golden Delicious or one that is more tart)
1 Tbsp unsalted butter
1/2 tsp ground cardamom* (or allspice)
1/2 cup honey
1 tsp fresh lemon juice

Peel, quarter and core the apples. Cut into thin wedges. Heat the butter in a medium skillet until sizzling. Add the apple wedges and cook, stirring gently, until lightly browned on both sides. Sprinkle with the cardamom and stir to coat. Add the honey and heat to boiling. Remove from the heat, stir in the lemon juice.

To serve the pancake, slide it from the skillet onto a large platter. Pour the Cardamom Honey Apples into the center. Cut into wedges and serve, distributing the filling evenly.

*Allspice can be substituted for the cardamom, but cardamom is tastier.

Top with whipped cream if desired.

Dutch Baby can also be filled with sweetened berries, kiwi, peaches, etc., and topped with whipped cream.

FRIED WONTONS

2 pounds ground pork
1 cup sliced water chestnuts, finely chopped
3 Tbsp. fresh ginger, grated
2 Tbsp. minced scallions
2 Tbsp. soy sauce
1 Tbsp. rice wine, sake or rice wine vinegar
1 Tbsp. sesame seed oil
2 Tbsp. cornstarch
70 wanton skins
Cooking oil for deep fat frying

Put pork in bowl and chop with a knife to allow for even mixture with other ingredients. Squeeze chopped water chestnuts in a paper towel to remove moisture and then add to pork. Add remaining ingredients except for wanton skins and cooking oil and stir well until completely mixed. Place about 1 tsp. of the mix in the center of a wanton skin and fold the skin over to make a triangle. Pinch edges of wanton skin together while moistening with just a little water on your fingers. The water helps hold the wanton skin together. Heat oil to 350 degrees in a wok or a deep fat fryer. Cook wantons only about 3 or 4 at a time to make sure you do not lower the cooking temperature of the oil too much. (Maintaining the heat of the cooking oil will keep the wantons from absorbing too much oil.) Remove wantons with a slotted spoon or frying strainer when they are golden brown. Drain on paper towels. You can keep the cooked wantons warm in the oven while you cook the remaining wantons. Serve with sweet and sour sauce, duck sauce, plum sauce and/or hot Chinese mustard. You can substitute ground shrimp or turkey for the pork or even use a combination of all three.

GLAZED CARROTS

6 cups carrots cut into 1-inch diagonal slices
1/2 tsp. salt
1/4 cup brown sugar
1/2 tsp. nutmeg
1/4 cup orange juice
1 tsp. cornstarch
1/4 cup butter

Cook carrots in a small amount of salted water until tender, drain water. Combine brown sugar, nutmeg, orange juice and cornstarch and mix until smooth. Pour over carrots and cook for several minutes until mixture thickens, add butter and toss. Serve hot.

GONE ALL-DAY CASSEROLE

1 cup uncooked wild rice, rinsed and drained
1 cup chopped celery
1 cup chopped carrot
2 (4 oz) cans mushrooms, stems and pieces drained
1 large onion, chopped
1 clove garlic, minced
1/2 cup slivered almonds
3 beef bouillon cubes
2 1/2 tsp seasoned salt
2 lb boneless round steak, cut into 1-inch cubes
3 cup water

Place ingredients in order listed in slow cooker. Cover. Cook on Low 6-8 hours or until rice is tender. Stir before serving. Makes 12 servings.

GRILLED HALIBUT WITH RUM SAUCE
Yield: 4 servings

1 Tbsp. fresh lime juice
1 Tbsp. orange juice
1 Tbsp. fresh ginger, grated
1 Tbsp. garlic, minced
1 Tbsp. fresh cilantro, chopped
1/4 tsp. ground cumin
1/4 tsp. allspice
1 tsp. freshly ground black pepper
2 Tbsp. honey
1/4 cup dark rum
4 1/2 inch thick halibut steaks
1/4 cup fresh orange juice
1 Tbsp. Dijon mustard
1 Tbsp. balsamic vinegar
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
2 cups mesclun or assorted salad greens such as radicchio, oak leaf, etc.
1 cup whole olives - Greek, Nicoise, etc.

In a shallow glass pan, mix together the lime juice, orange juice, ginger, garlic, cilantro, cumin, allspice, black pepper, honey and rum.

Place halibut in the marinade, turning to coat both sides, cover pan with plastic wrap and refrigerate. Marinate 1 to 4 hours, turning occasionally.

Meanwhile, mix together the orange juice, mustard, and vinegar in a medium bowl, add the olive oil and whisk until well blended.

Taste for salt and pepper, adding as necessary. Set aside.

Remove fish from the marinade and pour the sauce into a small saucepan, simmer until heated through. (It MUST come to the boil in order to dispatch any
microbes that came into it from the fish.)

Grill the halibut, basting with sauce, 2 to 3 minutes on each side.

Place greens on four heated plates, spoon a tablespoon of the orange dressing over salad. Place halibut on top of the greens and drizzle the whole thing with the heated marinade.

Scatter olives around and serve immediately. Serve with a nice loaf of French bread.

GRILLED LEMON DILL FISH
Makes: 4 servings

1/2 cup KRAFT Mayo Light Mayonnaise
1 Tbsp. lemon juice
1 tsp. dill weed
1/2 tsp. grated lemon peel
1 lb. firm-textured fish fillets (such as cod, catfish or salmon)

Mix mayo, juice, dill and peel. Place fish on greased grill over medium coals. Brush with 1/2 of the mayo mixture. Grill 5 minutes; turn. Brush with remaining mayo mixture. Grill an additional 5 to 8 minutes or until fish flakes easily with fork.

Special Extra: For more flavor, increase lemon juice to 2 Tbsp.

HERBED BISCUITS

8 ounces best buttermilk baking mix -- *see recipe above
1/4 cup water
1/4 cup whipping cream, light -- or rice milk
2 tablespoons dill -- fresh, minced
2 teaspoons rosemary -- fresh, minced
1 teaspoon sugar

Heat oven to 450 degrees F. Combine biscuit mix, water, cream, dill, rosemary and sugar in medium bowl. Mix to form soft dough. Turn onto lightly floured board. With hands, shape to a 7-inch circle. Cut biscuits with 3-inch biscuit cutter, re-forming and cutting scraps. Arrange on ungreased baking sheet, spacing 2 inches apart. Bake until golden, 8-10 minutes.

HONEY APPLE RIBS

3/4 cup bottled barbecue sauce
1/3 cup honey
1/3 cup apple jelly
1/4 cup catsup
1/4 cup water
1/4 cup finely chopped celery
1 tablespoon brown sugar
2 teaspoons sweet pickle relish
1-1/2 teaspoons prepared mustard
1/2 teaspoon ground cinnamon
3-1/2 pounds pork loin back ribs, cut into 2- to 3-rib portions

In a medium saucepan combine barbecue sauce, honey, jelly, catsup, the1/4 cup water, celery, brown sugar, relish, mustard, and cinnamon. Cook and stir over medium heat until bubbly. Reduce heat. Simmer, uncovered, for 15 minutes, stirring frequently. Remove from heat; cool.

Meanwhile, place ribs in a Dutch oven. Add water to cover. Bring to boiling. Reduce heat and simmer, covered, 45 minutes or until tender. Drain. Cool slightly. Place ribs in a 3-quart baking dish; pour cooled sauce over ribs. Cover and chill 4 to 24 hours, turning ribs once or twice.

Before serving, remove ribs from sauce. Reserve sauce. Grill ribs directly over medium coals or broil 4 to 5 inches from heat for 15 to 20 minutes, turning and brushing with sauce once. (Watch closely to prevent burning.) Heat any remaining sauce until bubbly; pass with ribs. Makes 5 servings.

HOT POTATO SALAD WITH BACON

8 gold potatoes, peeled and cut into 1/4 inch pieces
1/2 pound bacon
1/2 cup onion, chopped
1/4 cup cider vinegar
1/4 cup water
Salt and pepper to taste
Fresh parsley, chopped

Boil potatoes until just tender and drain water immediately to prevent further cooking. Cook bacon in a skillet until crisp, drain on paper towels but reserve bacon fat. Add onions to bacon fat and cook until tender. Stir in vinegar, water and salt and pepper and cook for about 1 minute. Place potatoes in a large bowl and add onion/vinegar mixture. Stir in crispy bacon and sprinkle with fresh parsley, Serve warm.

HUSH PUPPIES

2 cups cornmeal
2 tea. baking powder
1 tea salt
1 1/2 cup milk
1/2 cup water
1 large onion, chopped very fine
vegetable oil for deep frying

Thoroughly mix all dry ingredients. Add the milk and water. When dough is of an even consistency, stir in the chopped onion. Add more milk if necessary. Shape dough into 1 inch balls. Drop into preheated vegetable oil and fry them on all sides until golden brown. Place on a paper towel to drain.

KING RANCH CHICKEN
Makes 4 servings

1 green bell pepper, chopped
1/2 medium onion, chopped
1 can condensed cream of mushroom or chicken soup
1 10 oz. can rotel tomatoes
6 oz. cubed chicken, cooked
4 corn tortillas, torn in pieces
6 tbsp. or 1/3 cup shredded Mexican cheese

Sauté pepper and onion in skillet with Pam. Add soup, Rotel tomatoes and chicken. Alternate layers of tortillas and soup mix. Sprinkle cheese on top.

Bake at 325 degrees for 40 minutes or until hot and bubbly.

KUNG PAO SCALLOPS AND SUGAR SNAPS
This traditional Chinese stir-fry comes from the Szechuan province. The base of the dish is hoisin sauce, a condiment made from soy beans, sugar, vinegar, garlic and spices. The dish cooks quickly, so have everything chopped and measured before you begin. Serve it over white or brown rice, or even couscous.

1/2 cup dry sherry or orange juice
2 tablespoons sherry vinegar or rice vinegar
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon cornstarch
1 tablespoon water
1 lb. sugar snap peas
2 tablespoons peanut oil
3 green onions, minced
2 garlic cloves, minced
2 tablespoons minced fresh ginger
1/2 to 1 teaspoon crushed red pepper
1 cup unsalted roasted peanuts
1 red bell pepper, diced
8 oz. sea scallops, halved
1 teaspoon dark sesame oil

In small bowl, whisk together sherry, vinegar, soy sauce, hoisin sauce, cornstarch and water until well-combined.

Bring large pot of salted water to a boil; add peas. Cook 30 seconds; drain.

Heat wok or large skillet over high heat until hot. Add peanut oil; tilt wok to coat bottom and sides. Add green onions, garlic, ginger and crushed red pepper; cook 30 seconds. Add peanuts and bell pepper; cook 30 seconds. Add scallops; cook 1 minute. Stir in peas; cook 30 seconds. Stir in sherry mixture; cook 1 minute or until thickened and scallops are opaque. Drizzle with sesame oil; toss. Serves 4

Sugar Snap Peas
Sugar snap peas are delightful raw; they add a snappy crunch to any salad and are an easy addition to a crudité platter. And with proper cooking, their earthy sweetness mellows a bit, while they remain full of flavor. Speed is the key when heating. Sugar snaps must be cooked quickly, otherwise they turn stringy and bitter. They are the perfect foil to deeper flavors as long as they're added at the end of cooking.

When selecting sugar snaps, look for rounded, full pods, about the color of pale spring grass. The best ones are small-about three inches long; larger ones can turn bitter. The pods should never be spongy or brown, which indicates improper storage. Fresh pods should have a clean, grassy taste. Although these tender peas are best the moment you get them home, the can be stored in the refrigerator. Place them in a plastic bag poked with holes.

Zipping The Pods
To zip or not to zip? Zipping refers to removing the seam on the inner curve of the pod, which sometimes can be tough and resistant, even when cooked. To zip, simply break off a bit of the end of the pod and pull off the seam; the pod itself should stay closed. If it doesn't, it wasn't fresh. If you're wary of such work, remember this: Field-fresh sugar snaps don't need to be zipped. And smaller pods rarely need it.

LEMON-CUMIN CHICKEN ON PITA BREAD SALAD
[Using stale pita will keep the bread from getting soggy in the salad.]

4 skinless boneless chicken breast halves
1/4 cup plus 6 tablespoons olive oil
2 garlic cloves, minced
6 tablespoons lemon juice, divided
6 teaspoons ground cumin, divided
2 teaspoons grated lemon peel

3 stale pita breads, cut into 1/4-inch squares
1 cup chopped fresh Italian parsley or cilantro
6 plum tomatoes, chopped
4 green onions, chopped
1/2 cup plus 2 tablespoons chopped fresh mint

Combine chicken and 1/4 cup oil in large bowl. Add garlic, 3 tablespoons lemon juice, 5 teaspoons cumin, and lemon peel. Rub mixture into chicken to coat. Cover and refrigerate overnight.

Preheat oven to 400°F. Combine remaining 6 tablespoons oil, 3 tablespoons lemon juice, 1 teaspoon cumin, pita bread, parsley, tomatoes, green onions, and 1/2 cup mint in large bowl. Season salad with salt and pepper. Cover and refrigerate while cooking chicken.

Transfer chicken from marinade to rimmed baking sheet; sprinkle with salt. Bake chicken 10 minutes; turn over and bake until cooked through, about 10 minutes longer. Place chicken on cutting board; slice each breast crosswise into 5 pieces. Arrange salad on large platter. Place chicken atop salad; pour any drippings from baking sheet over chicken. Garnish with remaining 2 tablespoons mint.

LEMON HONEY CHICKEN

1 whole roasting chicken (to fit pot)
1 lemon
1/2 cup orange juice
1/2 cup honey
Salt & pepper

Pierce lemon several times with fork and place inside chicken cavity. Arrange chicken in crock. Combine orange juice and honey, then pour over chicken. Sprinkle with salt and pepper, cover, and cook on Low for 7-8 hrs. or until tender. Remove lemon from chicken, squeeze over all, and serve chicken.

LEMON MERINGUE PIE

1 pie crust, baked
1/2 cup sugar
3 eggs, separated
1/4 tsp. vanilla
1 cup milk
2 Tbsp. butter
1/4 cup lemon juice
1/4 tsp. cream of tartar
3 tsp. sugar

Combine 1/2 cup sugar, egg yolks, vanilla, milk, butter and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Pour into baked pastry shell. Place egg white, cream of tartar and 3 tsp. sugar in a small bowl and beat until stiff peaks form. Spread over pie and bake for 15 minutes at 350 degrees.

LIGHT POTATO SALAD

2 pounds potatoes -- cold, cooked
3 cups cottage cheese (non-fat, if preferred)
1/2 cup nonfat Italian salad dressing (low-fat, if preferred)
6 tablespoons mayonnaise (low-fat, if preferred)
2 tablespoons plain yogurt (low-fat, if preferred
1 red bell pepper -- or green, chopped
1 red onion -- minced
1/4 cup fresh parsley -- or fresh dill-weed
salt and pepper -- to taste
lettuce -- optional

Peel and slice potatoes (thinly). Add cheese, dressing, mayonnaise, yogurt, bell pepper, onion, parsley, salt and pepper; toss lightly to mix evenly. Refrigerate 2 or more hours until serving time, allowing flavors to blend. Serve on beds of lettuce, if desired. (Makes 10 servings, about one cup each)

MACARONI AND CHEESE OVER-THE-RAINBOW

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of
shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

MANGO JICAMA CHOPPED SALAD
The succulent essence of mango was once used as a topical application in Hindu erotica to stimulate desire. Match that reputation with the nutty crunch of jicama, which like all roots is rumored to restore virility. Top all that lascivious action with the potent pumpkin seed and you'll be climbing the walls.

1 tablespoon fresh lime juice
1 teaspoon honey
1 teaspoon sherry vinegar or red wine vinegar
2 tablespoons extra-virgin olive oil
Coarse salt and fresh ground black pepper to taste
1 cup peeled, chopped jicama (available in the produce department of well-
stocked supermarkets)
1/2 fresh mango, pitted, peeled and cut into cubes
1/2 small seedless cucumber, peeled and cut into 1/2 inch cubes
2 cups romaine lettuce, cleaned and torn into bite sized pieces
2 tablespoons toasted and salted pumpkin seeds

With a wire whisk, combine lime juice, honey and vinegar. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.

Toss together jicama, mango, cucumber and romaine lettuce with dressing. Sprinkle pumpkin seeds on top of salad. Serve.

MARINATED POT ROAST

1/2 cup red wine
1/2 cup red wine vinegar
2 cups cold water
1 onion, peeled and sliced
1 tsp. crushed bay leaves
4 - 5 pound top round or rump roast
3 Tbsp. olive oil
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 Tbsp flour
1/2 cup water
Salt and pepper to taste
1/2 cup crushed ginger snaps

Combine red wine, red wine vinegar, 2 cups water, onion and bay leaves and place in a large plastic bag that can be sealed. Place top round or rump roast in marinade, seal the bag and place in the refrigerator overnight. When ready to prepare, remove roast and strain the marinade to reserve juice but get rid of spices. Reserve the marinade. Heat olive oil in a large stock pot and brown onions, carrots, and celery. Sprinkle with flour and cook until flour starts to brown. Add 2 cups of reserved marinade and 1/2 cup of water. Place roast in marinade and vegetable mixture and cover. Simmer over low heat for 2 hours. Remove 2 and 1/2 cups of liquid from the stock pot and place in a saucepan with the crushed gingersnaps. Heat for about 10 minutes over medium heat until mixture starts to thicken. Slice roast and serve with ginger snap sauce.

NAVARRETTA'S LASAGNA
Yield: 4 to 6 servings

Ragu (tomato sauce):

6 small meatballs; see cook's notes
8 cups canned red plum tomatoes with juice
2 teaspoons olive oil
1 yellow or brown onion, chopped
2 sweet Italian sausages
1 tablespoon tomato paste
Sea salt, to taste
Freshly ground black pepper
Dried oregano or chopped fresh, to taste
Dried basil or chopped fresh, to taste
Ground-meat mixture; see cook's notes:
1 tablespoon olive oil
1 yellow or brown onion, finely chopped
1-2 stalks celery, finely chopped
1 carrot, peeled and finely chopped
3/4 pound coarsely ground beef top round; see cook's notes
1/4 pound coarsely ground lean pork butt
2 cups tomato sauce (from Steps 1 and 2)
1 bay leaf

Pasta:
Enough fresh lasagna noodles to make 5 layers, about 1 pound

Cheese filling:
2 cups ricotta cheese
3/4 cup chopped fresh mozzarella, plus 1/2 cup, divided use
Ground white pepper to taste
3/4 cup grated Parmesan cheese
1/4 cup grated Pecorino Romano cheese
2 egg yolks
Optional garnish: 1/2 cup grated Parmesan cheese

Cook's notes: Navaretta makes meatballs with a mixture of ground pork, lean ground beef, salt, pepper, paprika, dried oregano, dried basil, finely chopped fresh parsley, dried bread crumbs, grated Parmesan cheese, grated Pecorino Romano cheese and a little olive oil.

Navarretta says you can omit the ground-meat mixture and cook more meatballs and sausage in ragu sauce and use that instead. But he likes the added richness that the ground meats bring to the dish. If making meat mixture, ask the butcher to coarsely grind meat.

Most likely you will have leftover components after assembling this lasagna. Leftover cheese mixture can be tossed into hot pasta or spread on toast and grilled. Leftover sauce, meatballs or sausage can be frozen and used in pasta dishes, casseroles or soups.

Prepare tomato sauce: Prepare meatball mixture (see cook's notes) and form into 1-inch meatballs. You'll need about 6 meatballs for this recipe; leftover meatballs can be frozen for later use. Heat oven to 350 degrees. Place 6 meatballs on rimmed baking sheet and bake in middle of heated oven 12 minutes. Set aside.

Process tomatoes and juice in food processor fitted with metal blade until very finely chopped but not completely puréed (it is easier to do this in 2 batches). In large, deep pot or Dutch oven, heat olive oil on medium-high. Add onion and sausages. Cook until onion softens, stirring occasionally. Add ground tomatoes, tomato paste and seasonings. Bring to boil; immediately reduce heat to simmer 35 minutes. Taste and adjust seasoning as needed. Set aside.

Prepare meat mixture: In large, deep pot or Dutch oven, heat olive oil on medium-high heat. Add onion, celery and carrot. Toss to coat vegetable with oil. Add ground beef and pork. Stir to combine and cook 3-4 minutes. Add 2 cups tomato sauce (use sauce only, don't include any sausage or meatballs) and bay leaf. Bring to boil; immediately reduce heat to low and simmer until very thick, about 35 minutes. It should have a firm texture when cool. Taste and adjust
seasoning as needed. Remove bay leaf and set aside.

Meanwhile, remove sausage and meatballs from tomato sauce; cut into thin diagonal slices. Set aside.

To cook pasta, bring large pot of water to boil. Set bowl of water and ice next to stove. Drop a few sheets of pasta into boiling water. Boil until just barely al dente, about 1 minute. Remove and drop into ice- and water-filled bowl to stop cooking. Drain. Repeat with remaining pasta.

Prepare cheese filling: In large bowl stir ricotta, 3/4 cup mozzarella and white pepper. Stir in Parmesan and Pecorino Romano. Add egg yolks and stir until combined.

Preheat oven to 400 degrees. Pour about 1/2 cup tomato sauce in 9-inch-square baking pan. Use spatula to spread sauce into even layer. Spread about 3/8-inch meat mixture on enough noodles to make single layer in pan; add to pan, meat side up. Spoon on layer of tomato sauce. Spread 1/2 inch of cheese mixture on enough noodles to make single layer in pan; add to pan, cheese side up. Spoon on layer of tomato sauce, plus half of chopped meatballs and sausage. Add 1/4
cup chopped mozzarella. Spread 3/8 inch meat mixture on enough noodles to make single layer in pan; add to pan meat side up. Spoon on 3/8-inch layer of tomato sauce. Add remaining meatballs and sausage. Spread 1/2 inch of cheese mixture on enough noodles to make single layer in pan. Add to pan, cheese side down. Spoon in 3/8 inch of sauce and remaining mozzarella. Cover with pasta and additional layer of sauce.

Bake in preheated oven about 1 1/4 hours. If desired, sprinkle with 1/2 cup Parmesan cheese 20 minutes before the end of baking. Let rest 20 minutes before cutting and serving. Cut into 4-6 squares or rectangles and serve.

ORANGE GLAZED SUGAR SNAP PEAS

2 pounds fresh sugar snap peas (may use frozen if fresh are not available)
1/2 cup orange juice
1/4 cup brown sugar
1 Tbsp. orange rind, grated
1 Tbsp. cornstarch
1/4 cup butter
Salt and pepper to taste

Steam peas for several minutes until crisp tender. Meanwhile, in a large sauce-pan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved. Add peas to orange juice mixture, then add butter and salt and pepper. Stir and heat until sauce thickens. Serve warm.

PASTITSIO

1 pound ziti macaroni
1/4 cup olive oil
1 large onion, chopped
1 pound ground lamb (you may substitute pork or beef if you wish)
2 cup canned tomatoes, drained
2 cloves garlic, minced
1 tsp. oregano
1/4 tsp. ground cinnamon
Salt and fresh ground black pepper
1 egg, beaten
1/2 cup fine bread crumbs
2/3 cup Parmesan cheese, freshly grated

Bring 6 cups of water to a boil. Place ziti in boiling water for about 7 - 9 minutes, then drain and set aside. Meanwhile heat 4 Tbsp. of the olive oil in a large skillet and brown onions. Add lamb and cook until done when no more pink remains. Stir in tomatoes, garlic, oregano, cinnamon and salt and pepper. Cover and simmer for about 15 minutes. Remove from heat and stir in the egg and half the bread crumbs and set aside.

Cream Sauce

4 cups milk
2 Tbsp. butter
6 eggs
1 Tsp. salt
1/2 cup flour

Combine 3 cups milk and butter in a saucepan and heat over medium heat until hot. Remove from heat. Beat eggs until frothy. Add remaining milk and salt and continue to beat. Slowly add flour while continuing to beat. Slowly pour in heated milk mixture and bring to a boil. When mixture starts to thicken, remove from heat and set aside.

To make the Pastitsio, preheat oven to 350 degrees. Coat the bottom of a 13 x 9-inch baking pan with the remaining 2 tablespoons of olive oil and sprinkle with the remaining bread crumbs. Place half of the cooked ziti along the bottom, followed by the meat mixture. Pour half the cream sauce over meat followed by 1/3 cup of the Parmesan cheese. Place the rest of the ziti over the cheese followed by the remaining cream sauce and cheese. Bake for about 45 minutes or until golden brown. Cut into squares and serve.

POLLO RELLENO

6 skinless, boneless chicken breast halves (about 1-1/2 pounds total)
1/3 cup cornmeal
1/2 of a 1-1/4-ounce package (2 tablespoons) taco seasoning mix
1 egg
1 4-ounce can whole green chili peppers, rinsed, seeded, and cut in half
lengthwise (6 pieces total)
2 ounces Monterey Jack cheese, cut into six 2x1/2-inch sticks
2 tablespoons snipped fresh cilantro or fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 8-ounce jar taco sauce or salsa
1/2 cup shredded Monterey Jack or cheddar cheese (optional)
Fresh cilantro sprigs (optional)

Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.

In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.

For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .

Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs. serves 6

PORK MILANESE

Adapted from The Balthazar Cookbook. Copyright 2003 by Keith McNally, Riad Nasr, and Lee Hanson. Published by Clarkson Potter/Publishers. Serves 6

2 medium red onions, sliced ? inch thick
1/4 cup olive oil
Salt
Freshly ground black pepper
1/2 pound mesclun salad greens
3 large tomatoes, cored and cut into ?-inch dice
6 pork loin chops
1 cup all-purpose flour
1/2 cup whole milk
4 large eggs
1 cup panko (Japanese bread crumbs)
8 tablespoons (1 stick) butter, clarified, or olive oil
1/4 cup Balsamic Vinaigrette (recipe above)
2 lemons, cut into wedges, for serving

Brush each onion slice with olive oil, sprinkle with a little salt and pepper, and grill or broil using high heat for 4 minutes per side, until nicely charred. Cool to room temperature.

Prepare a tossed salad by combining the mesclun, tomatoes, and grilled onions in a medium bowl. Do not dress the salad until just before serving.

Position a pork chop between 2 pieces of parchment paper and use a mallet to pound each to a 1/2-inch thickness, especially around the bone. Set aside and repeat with the remaining chops. Set out 3 shallow bowls: one containing the flour; one containing the milk and eggs, lightly beaten; and one containing the panko. Dredge the chops in the flour, tapping off the excess; dip in the milk-egg mixture; and then coat with the panko. Sprinkle each with a pinch of salt and pepper.

Heat a dry 12-inch sauté pan over a medium flame for about 1 minute, then add 3 tablespoons of the clarified butter or olive oil (or enough to coat the bottom of the pan). When the butter is hot, add 2 breaded pork chops. Brown each side well, about 4 minutes, and be ready to add more clarified butter to the pan if it appears dry. Plate the chops as they finish and continue cooking the rest.

Whisk the vinaigrette and dress the mesclun salad. Place a small heap of salad on top of each chop, and serve with lemon wedges to be squeezed over.

ROASTED ASPARAGUS WITH LEMON AND DILL
Serves 4

1 lb. asparagus, trimmed
3 Tbsp. olive oil
Salt and pepper, to taste
2 lemons, zested and juiced
1 1/2 Tbsp. chopped dill
3 Tbsp. olive oil
1/2 tsp. honey

Preheat oven to 425 degrees F. In a shallow dish, toss the asparagus, olive oil and salt and pepper together. Lay the asparagus in one level layer.

Place in oven and roast, uncovered for approximately 10 minutes, or until the asparagus is just tender.

Transfer to a serving plate. Whisk the lemon juice, lemon zest, dill, olive oil and honey together in a small bowl.

Top the asparagus with some of the dressing and keep the rest on the side.

SAVORY GRILLED POTATOES

1/2 cup Miracle Whip salad dressing (not mayonnaise)
3 garlic cloves, minced
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
3 baking potatoes, cut into 1/4-inch slices
1 large onion, sliced

Mix salad dressing and seasonings in large bowl until well blended. Stir in potatoes and onions to coat. Divide potato mixture evenly among six 12-inch square pieces of heavy-duty foil. Seal each to form packet. Place foil packets on grill over medium-hot coals (coals will have slight glow). Grill, covered, 25-30 minutes or until potatoes are tender.

SCALLOPS IN THYME-SHIITAKE SAUCE

3/4 cup sesame or peanut oil
3 tbsp fresh thyme leaves
1 large carrot, chopped
4 shallots, peeled and chopped
6 cloves garlic, peeled and crushed
2 tbsp black peppercorns
6 bay leaves
1 cup Marsala wine
6 cups beef stock
Kosher salt to taste
1 cup shiitake mushrooms, stemmed and sliced
6 tbsp unsalted butter
1/2 cup chicken broth or consommé
16 Diver scallops (or any large sea scallop)

Heat 1/2 cup of the oil in a skillet or sauté pan over medium heat. Sauté 2 tablespoons thyme with carrot, shallots, garlic, peppercorns and bay leaves until shallots and garlic are caramelized and the herbs become aromatic.

Deglaze with Marsala and reduce until pan is nearly dry again. Add beef stock and reduce by one half over low heat. Season with kosher salt and set aside. Melt 4 tablespoons butter in another skillet. Add 1 tablespoon thyme and cook until a crackling sound can be heard. Add the shiitakes and sauté until soft. Add chicken broth and simmer mushrooms until tender. Drain and set aside.

Preheat oven to 500 degrees. Bring the mushroom mixture to a boil and add 2 tablespoons butter and the beef stock mixture. Reduce to a sauce-like consistency, lower heat and keep warm. Heat remaining oil in a skillet over medium-high heat and sear the scallops to golden brown. Place scallops in the oven and roast until they bounce back to the touch, just a few minutes. Place four scallops on a plate and ladle sauce over. Serves 4.

SLOPPY JOE MEATBALLS

1 egg, beaten
1/4 cup fine dry bread crumbs
1 medium onion, finely chopped (1/2 cup)
1/4 teaspoon dried oregano, crushed
1 pound lean ground beef
1/2 cup chopped green sweet pepper
1 tablespoon cooking oil
1 15-ounce can tomato sauce
2 tablespoons brown sugar
1 tablespoon prepared mustard
1 teaspoon chili powder
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
Dash bottled hot pepper sauce (optional)

Heat oven to 350 degrees F. Combine egg, bread crumbs, 1/4 cup of the onion, and the oregano in a large mixing bowl. Add the ground beef and mix well. Shape into 42 meatballs about 3/4-inch in diameter. Arrange in a single layer in a 15x10x1-inch baking pan. Bake for 12 to 15 minutes or until no pink remains. Drain well.

Meanwhile, cook remaining 1/4 cup onion and the sweet pepper in hot oil in a large saucepan until vegetables are tender. Stir in tomato sauce, brown sugar, mustard, chili powder, black pepper, garlic salt, and if desired, hot pepper sauce. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Serve immediately. Makes 21 servings.

Make-Ahead Tip: Carefully place drained meatballs in sauce. Place in shallow freezer containers. Cool slightly. Cover and freeze up to 1 month. To serve, thaw meatball mixture in refrigerator overnight. Place in a large saucepan. Cook over medium-low heat until heated through (about 10 minutes), stirring occasionally. Serve in a fondue pot, large warmed ceramic bowl, or crockery cooker. Or, to reheat in a crockery cooker, heat thawed meatballs and sauce, covered, on high heat for 2 to 2-1/2 hours

SPAGHETTI SQUASH WITH DRIED CRANBERRIES
Serves 6-8

2 5lb. spaghetti squashes
Salt and pepper, to taste
1 Tbsp. brown sugar
2 Tbsp. olive oil
1 tsp. nutmeg

1/4 cup dried cranberries (or cherries)
1/2 cup orange juice
2 Tbsp. olive oil
1/4 tsp. nutmeg
1 tsp. lemon zest, chopped
2 Tbsp. chopped Italian flat leaf parsley

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Cut the spaghetti squashes in half, lengthwise. Scoop out the seeds with a spoon. Divide the brown sugar, olive oil and nutmeg amongst the four pieces. Season with salt and pepper.

Place cut side up on the baking sheet and bake for 20 minutes.

Carefully turn the squash over and cook an additional 25 minutes, or until the flesh is soft, but not mushy. Remove from the oven and let cool for 10 minutes.

Scrape the flesh with a fork, working across the shorter sides of the squash (widthwise, not lengthwise) and put into a bowl. Reserve.

You can do this a day ahead and keep refrigerated until ready to use.

In the meantime, add the dried cranberries (or cherries) to the orange juice. Let plump up for at least 30 minutes.

Remove the dried cranberries (use the leftover orange juice for a martini!) and pat dry.

Heat the olive oil in a large sauté pan over high heat. Add the squash, rehydrated cranberries, nutmeg, salt and pepper. Sauté until the squash is just heated through.

Remove from the heat and fold in the lemon zest and parsley. Put on serving platter.

SPICE CAKE
From Jack Poulter

2 cups of all-purpose flour
1/2 teaspoon of baking soda
1 1/2 teaspoons of baking powder
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1 1/2 cups of sugar
1/4 cup of salted butter
1/4 cup of vegetable oil
1/2 teaspoon of vanilla
2 eggs
1 1/2 cups of buttermilk

Mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves ginger, and set aside. In A large mixing bowl beat the butter and oil with an electric mixer on medium speed for 30 seconds. Add the sugar and vanilla and beat until well mixed. Add the eggs, one at a time, beating after adding each egg. Add the dry flour mixture and buttermilk alternately into the egg and butter mixture, beating on low speed after each addition, just until combined. Pour into two greased and lightly floured 8 X 1-1/2 inch cake pans. Bake in a 350 degree oven for 35 to 40 minutes, or until toothpick comes out clean. Cool on wire rack.

Creamy Nut Frosting:

2 1/2 Tbsp flour
1/2 cup milk

1/4 cup butter
1/4 cup shortening
1/2 cup sugar

1 tsp vanilla
1/2 cup chopped pecans
1 cup powdered sugar (or more, if needed)

Blend flour and milk. Cook the flour mixture until it forms a thick paste and cool until it is lukewarm. Meanwhile cream butter, shortening and sugar together and add to lukewarm flour paste. Beat until fluffy. Add vanilla and pecans. Blend in powdered sugar. Beat until fluffy. Frost the cooled cake and sprinkle chopped pecans on top.

SPICY ORANGE BEEF

Sauce:
1/4 cup soy sauce
1/4 cup rice wine
1/2 cup water
1 Tbsp. cornstarch
1 Tbsp. sugar
1 Tbsp. sesame oil
1 tsp. Worcestershire sauce
1 Tbsp. orange rind, grated
1 clove garlic, minced
1 Tbsp. fresh ginger, grated
1/4 cup fresh orange juice
1 tsp. red pepper flakes

Beef and veggies:
1/4 cup vegetable oil
1 1/2 pounds London broil
1/2 pound snow peas
1 8-oz. can sliced water chestnuts

Combine sauce ingredients and mix well. Set aside. Cut London broil into 1 inch pieces and trim away fat. Heat oil in a large skillet or wok and brown beef. Remove beef and set aside. Stir-fry snow peas for several minutes until crisp-tender. Add water chestnuts and then sauce ingredients and beef and stir-fry until sauce thickens. Serve hot with hot rice.

STEAMED CLAMS

2 dozen littleneck clams
1 cup dry sherry
1/2 cup green onions, chopped
2 tsp. garlic, chopped
2 tsp. fresh ginger, chopped

Wash clams thoroughly under cold running water and set aside. Place all ingredients except clams in a large saucepan. Simmer on medium heat for three minutes, add clams and cover. Simmer until clams open, remove clams to a large bowl. Simmer remaining liquid until it is reduced to 3/4 cup. Pour liquid over clams and serve.

STUFFED FRENCH TOAST
WITH STRAWBERRY GRAND MARNIER SAUCE

1 loaf French bread - Not sliced
8 oz. cream cheese
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 Tbsp. sugar
6 eggs
1/2 cup half and half

Cut French bread into 8 - 10 1" thick slices. Make a slit in the crust of each slice. Combine cinnamon, nutmeg, cream cheese and sugar. Spoon cream cheese mixture into slits of bread. Whisk eggs & half- &-half together. Dip each slice of bread into egg mixture and place in well-greased 9 x 13 inch pan. Pour remaining egg mixture over all and soak overnight. Bake 350 degrees 35 minutes or until golden and puffed. Serve with Strawberry Grand Marnier Sauce.

Strawberry Grand Marnier Sauce

1/3 cup butter - melted
1/2 cup sifted powdered sugar
1 Tbsp. corn starch
3 Tbsp. Grand Marnier (Orange juice may be substituted)
2 Cups Strawberries - sliced

Melt butter in skillet; slowly add powdered sugar, cornstarch and Grand Marnier and allow mixture to thicken over low heat. Add strawberries at last minute. Spoon small amount of mixture over each piece of French toast.

SWORDFISH WITH CHILI WATERMELON SAUCE
Yield: 6 servings

4 Chipotle chilies, stems and seeds removed
2 Cascabel chilies, stems and seeds removed
6 Ancho chilies, stems and seed removed
1 Tbsp. extra virgin olive oil
1 medium yellow onion, sliced
4 cloves garlic, chopped
1/4 cup molasses
2 Tbsp. honey
3 cups watermelon
1 bunch cilantro, chopped
6 swordfish steaks, 7oz. each
Salt to taste

Re-hydrate the chilies by soaking them in water for at least half of an hour. Drain and pat dry. In a saucepan, heat the olive oil. Sauté the onions and garlic until soft. Add the chilies and continue to sauté for 2 more minutes. Add the molasses, honey, watermelon and cilantro and simmer for 10 minutes.
Purée the mixture till smooth and cool it.

Dip the swordfish in the sauce and grill to desired doneness, about 3 to 4 minutes per side. Season with salt.

TEQUILA & LIME FRUIT SALAD

1 ripe pineapple
2 pt fresh strawberries, hulled and halved
2 cup green seedless grapes
2 to 3 tbsp tequila
1 to 2 tbsp fresh lime juice
1/4 to 1/2 tsp granulated sugar

Peel and core pineapple; quarter lengthwise and cut each quarter into 1/2-inch thick slices.

Combine pineapple wedges, strawberries and grapes in a large bowl. Combine Tequila, lime juice and sugar; drizzle over fruit. Refrigerate up to 2 hours.

Serve garnished with lime slices, if desired.

VEAL (OR CHICKEN) CORDON BLEU

6 - 8 boneless veal cutlets pounded to about 1/2 inch thick
6 - 8 slices Swiss cheese
6 - 8 slices ham
1 egg
1 cup seasoned breadcrumbs
1/4 cup fresh parsley, chopped
3 Tbsp. olive oil

Place 1 piece of cheese and 1 piece of ham on each veal cutlet. Roll up and secure with a toothpick or string. Heat oil in a skillet. Dip veal in the egg and coat with breadcrumbs. Cook in hot oil over medium heat until meat is cooked through. Sprinkle with fresh parsley and serve.

VEGETABLE DILL DIP

1 8-oz. package cream cheese, softened
1 8-oz. carton sour cream
1 Tbsp. onion, grated
1/4 cup fresh dill, chopped
2 Tbsp. fresh parsley, chopped
1/4 tsp. seasoned salt
Pepper to taste

Blend all ingredients and chill before serving with raw vegetables or crackers.

VERDURAS EN ESCABECHE
(Pickled Vegetables)

1/2 cup corn or canola oil
4 heads garlic, outer skin removed and top sliced off
6 carrots, cut into 1/4-inch slices
6 jalapeno chilies, cut into 1/2-inch slices
1 medium onion, cut into 1/2-inch slices
4 cups white vinegar
2 cups water
2 Tbsp dried oregano, preferably Mexican
3 bay (laurel) leaves
2 tsp whole black peppercorns
2 tsp salt
1 medium cauliflower, cut into florets
20 green beans (haricots), trimmed and cut into 2-inch lengths

Heat the oil in a large, deep skillet over moderate heat and sauté the garlic heads until the skin begins to crisp, about 5 minutes. Add the carrots, jalapenos, and onion and cook for 2 minutes. Add the vinegar, water, and seasonings and bring to a boil. Add the cauliflower and green beans and simmer for 3 minutes. Ladle the vegetables and liquid into sterilized jars and refrigerate overnight. Serve at room temperature. Will keep for up to 1 week. Makes about 2 quarts

WALNUT BUTTER COOKIES

1/2 pound butter
1/4 cup sugar
1 tsp. baking powder
2 cups all-purpose flour
1/4 cup chopped walnuts
1/3 cup confectioner's sugar

Melt butter and place in a large bowl to cool. Add sugar and baking powder and mix well. Add flour one-half cup at a time and beat with a hand mixer in between additions. The dough will start to get thick. Stir in walnuts and mix. Take about 1 - 2 tablespoons of dough and roll into 2-inch logs and place on an ungreased baking sheet. Bake at 350 degrees for 15 - 18 minutes or until lightly browned. Allow cookies to cool and sprinkle with confectioner's sugar. Makes about 2 dozen cookies.

WHITE CHOCOLATE MACADAMIA COOKIES

1 and 1/2 cups flour
1 egg
1 tsp. vanilla
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/4 pound butter, softened
8 oz. white chocolate bark, melted
1/2 cup macadamia nuts, chopped

In a large bowl combine flour, egg, vanilla, sugars and butter; mix well with an electric mixer. Melt chocolate in a glass bowl in the microwave or double boiler according to package directions; be careful not to scorch. Add melted chocolate and nuts to mixture. Drop tablespoons full onto greased baking sheet and bake for 15 - 20 minutes at 325 degrees.

YELLOW SQUASH CASSEROLE
Makes 12 servings

1/4 cup olive oil
1 large yellow onion, sliced
4 large yellow squash, cut in half lengthwise and sliced in 1/4-inch pieces
2 large zucchini, cut in half lengthwise and sliced in 1/4-inch pieces
2 cups heavy cream
12 ounces grated cheddar cheese
4 cups panko (Japanese bread crumbs)
1/2 tablespoon salt
1/4 teaspoon white pepper
1 sleeve buttered crackers, crushed (about 36)
1 cup fried onions (optional)

Preheat oven to 325 degrees. Lightly grease a 9-by-13-inch baking dish.

In a very large skillet or stockpot over medium-high heat, add oil. Sauté onion, squash and zucchini for 3 to 5 minutes. Add cream and bring to a simmer. Stir in the cheese, bread crumbs, salt and pepper. Stir until cheese melts and mixture is combined. Transfer mixture to the baking dish. Sprinkle crushed crackers on top. Bake 25 to 30 minutes. Garnish with fried onions if desired.

ZESTY ORANGE SALAD

2 medium oranges -- peeled, sliced thin
1 small onion -- sliced thin
2 teaspoons vegetable oil
1 tablespoon cider vinegar
1/8 teaspoon chili powder
4 lettuce leaves

Combine all ingredients except lettuce leaves in a bowl. Cover and refrigerate for 2 hours before serving. Toss before serving on the lettuce leaves. From Real Foods 4 Real People.





 

 

 

 

 

 

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