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

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Recipes from Spike & Jamie

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Contents Disk 448

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).


ADOBO MARINADE
APPLE APRICOT PIE
APPLE WALNUT COBBLER
AU GRATIN POTATOES
BANANA BAKED APPLES
BEAN HUMMUS
BEEF TENDERLOIN WITH JERUSALEM
BLACK-EYED SUSAN CHEESECAKES
BROCCOLI SAUTÉED WITH GARLIC AND PINE NUTS
CARAMEL RICE PUDDING
CHEESY CHICKEN SKILLET
CHICKEN AJÍLLO, EL CHARRO
CHICKEN STUFF
CHOCOLATE MACADAMIA NUT OATMEAL COOKIES
CHOCOLATE PECAN TART
CRANBERRY PUDDING CAKE
CREAM OF BRIE AND LUMP CRABMEAT SOUP
CREAMY CHICKEN ENCHILADAS
CREAMY IRISH POTATO SOUP
DANISH EBLESKIVERS
DUNKLEY'S FAMOUS MACARONI SALAD
EMPANADAS
FANOUROPITA
FILBERT ROCA
FLORIBBEAN PASTARISOTTO
GREEN BEANS AND TOMATOES, GREEK STYLE
GREEN GODDESS DIP
GRILLED PINEAPPLE WITH MOLASSES-LIME BUTTER
IRISH SHERRY TRIFLE
JERUSALEM ARTICHOKE INFORMATION
LAS CANARIAS GOLDEN EGG
LEMON BARBECUE SAUCE
LI'L CHEDDAR MEAT LOAVES
LONG SOUP
MANDARIN ORANGE CHEESECAKE
MEXICAN-STYLE GROUND BEEF AND NOODLE
MISSISSIPPI SIN
ONION RINGS, TEX MEX OVEN FRIED
ONION SAUCE
OVEN-FRIED CHICKEN WITH PECAN- CRUST
PAELLA VALENCIANA
PEPPERCORN SEASONING BLEND
PORK AND GINGER POT STICKERS
POT ROAST; FORGET IT
POT ROAST RIO GRANDE
RANCH DRESSING, HOMEMADE
ROASTED HONEY CARROTS
SHORT RIBS AGRO DOLCE
SKILLET SZECHWAN NOODLES
SMOKED TURKEY BAKED CHIMICHANGAS
SPICY BREADED CHICKEN
STRACCIOTTI
STRAWBERRY BARBECUE SAUCE
SWEET AND SPICY TURKEY SKILLET
VEAL CUTLETS MILANESE
VEAL IN HERB CREAM SAUCE
VEAL PARMESAN
VIDALIA ONION CASSEROLE
WHISTLESTOP HASH BROWNS



ADOBO MARINADE

1/2 cup orange juice
2 tablespoons lime juice
2 tablespoons wine vinegar
3 canned chipotle chilies
3 garlic cloves
2 teaspoons oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin

In bowl of food processor place all ingredients; puree. Makes enough marinade for 6-8 pork chops. Place pork in self-sealing plastic bag add marinade. Refrigerate 2-24 hours. Discard any leftover marinade.

APPLE APRICOT PIE

Pie Ingredients:
4 fresh apricots, cored and sliced
3 granny smith apples, cored and sliced
3/4 cup sugar
1 tsp. cinnamon
3 Tbsp. flour
2 Tbsp. lemon juice
1/2 tsp. nutmeg
1 9-inch piecrust

Crumb topping:
2/3 cup flour
1 tsp. cinnamon
1/4 cup brown sugar
2 Tbsp. lemon juice
1/4 cup butter, melted

Combine all pie ingredients in a large bowl and mix well. Place in piecrust and bake at 350 degrees for 30 minutes. Combine crumb-topping ingredients, except for butter, and mix to form a crumb-like consistency. Sprinkle over pie and pour melted butter on top. Bake an additional 30 minutes at 350 degrees.

APPLE WALNUT COBBLER

5 cups peeled and thinly sliced apples
3/4 cup walnuts, divided
3/4 cup sugar
1/2 teaspoon cinnamon
1 cup all purpose flour
1 teaspoon baking powder
1 beaten egg
1/2 cup evaporated milk
1/3 cup margarine or butter melted

Heat oven to 325 degrees F. Lightly grease a 2 qt square baking dish. Spread apples in prepared dish. Sprinkle with 1/2 cup walnuts. In a small bowl, stir together 1/4 cup sugar and cinnamon, sprinkle over apples. In medium bowl, stir together flour, 1/2 cup sugar, and baking powder. In small bowl combine egg, evaporated milk, and melted butter. Stir into flour mixture until smooth. Pour evenly over apples, sprinkle with remaining walnuts. Bake 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cut into squares, serve warm.

AU GRATIN POTATOES

5-6 medium potatoes
1 medium size onion, peeled and sliced (optional)
1-tablespoon of margarine

1 small container of sour cream
1-12 ounce can of evaporated milk
1 large package of shredded sharp cheddar cheese
Grated Parmesan cheese in a shake out container, as used for a topping on spaghetti
Salt
Pepper

Preheat Oven To 350 Degrees

Peel and rinse the potatoes under cold water and then slice potatoes into approximately 1/4 inch thick slices.

Place the potato slices and sliced onion in a pot of water and bring the water to a boil.

Boil the potatoes and onion approximately 5-6 minutes and then turn off the heat and drain into a colander.

Add the entire can of evaporated milk and a tablespoon of margarine into the pot that you used to boil the potatoes.

Place the pot over medium low heat and stir until the margarine has melted.

Add the small container of sour cream to the milk and margarine mixture and blend together.

Add all of the cheese to the milk mixture and stir continuously until all of the cheese is melted.

Turn the heat off and gradually add the drained potatoes and onion back into the milk and cheese mixture.

Gently blend the cheese sauce, potatoes and onions together, trying not to break up the potatoes too much.

Pour the potato, milk and cheese mixture into a 2-quart baking dish.

Sprinkle Parmesan cheese from the shaker can across the top of the potato mixture.

Lightly salt and pepper and then place the baking dish of Au Gratin Potatoes into the oven and bake at 350 degrees for 25-30 minutes or until the mixture begins to bubble and brown here and there.

Test for tenderness by sticking a few potatoes with a fork. If the fork goes through the potatoes easily and the cheese is hot and bubbly brown your Au Gratin potatoes are ready to serve.

Ideally the potatoes are best served after resting undisturbed for 5-6 minutes.

BANANA BAKED APPLES

2 cups apple cider
4 dried apricots or pitted prunes, finely chopped
3 tablespoons raisins
4 large firm tart apples, such as Granny Smith (2 1/2 pounds)
1/4 cup wheat-and-barley nugget cereal or other crunchy cereal
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 ripe banana
2 tablespoons orange liqueur
2 tablespoons maple syrup
2 teaspoons cornstarch


Warm cider in saucepan. Remove from heat; add apricots and raisins. Let stand 15 minutes to soften.

Core apples from top, but not through bottom. Heat oven to 350F.

Drain apricots and raisins, reserving cider. Combine apricots, raisins, cereal, sugar and cinnamon. Chop banana. Stir banana and 1 tablespoon liqueur into cereal mixture. Stuff in apples.

Pour cider into small baking pan. Place apples in pan. With skewer, make holes in top of apples. Pour maple syrup over.

Bake in 350F oven until soft, about 1 hour. (If filling starts to brown too much, cover with foil.)

Transfer apples to serving bowls. Strain pan juices into small saucepan. Heat to boiling. Dissolve cornstarch in remaining 1 tablespoon orange liqueur in small cup. Whisk into saucepan. Heat to boiling. Pour over apples. Serve at once.

BEAN HUMMUS

1 15-oz. can black beans, drained
1 15-oz. can pinto beans, drained
2 Tbsp. tahini (sesame seed paste)
1 Tbsp. lemon juice
1/2 cup fresh cilantro, chopped
1 tsp. ground cumin
1/2 tsp. ground ginger
1/ tsp. paprika
1 Tbsp. olive oil
2 cloves garlic, minced
Salt and pepper to taste

Combine all ingredients in a food processor and process until smooth. Serve with pita bread and /or crackers.

BEEF TENDERLOIN WITH JERUSALEM
ARTICHOKE PUREE & JUNIPER SAUCE
Philippe Gardelle likes the earthy flavor and texture of Jerusalem artichokes as a contrast to wine-based sauces. You could use the same puree with squab, duck or venison.

The Sauce
2 cups dry red wine
1/2 cup sugar
2 bay leaves
4 sprigs of thyme
10 juniper berries
1 star anise
1 teaspoon coarsely crushed black pepper
2 ounces bacon, diced
1/2 tablespoon or more butter
1/2 tablespoon canola oil
1 garlic clove, cut in half
1 small onion, diced (double if using chicken stock)
1 carrot, diced (double if using chicken stock)
3 shallots, sliced
2 cups veal stock or chicken stock

The Sunchokes
1 pound Jerusalem artichokes (sunchokes)
1 tablespoon butter
Kosher salt and freshly ground pepper to taste
2 tablespoons heavy cream (optional)
1/2 teaspoon white truffle oil (optional)

The Steaks
8 beef tenderloin steaks, 8 ounces each
Salt and pepper to taste
1/2 tablespoon butter
1/2 tablespoon canola oil

To prepare the sauce: Pour the wine into a medium saucepan. Add the sugar,
1 of the bay leaves, half of the thyme sprigs, half of the juniper berries, the star anise and crushed pepper. Bring to a boil, reduce heat and simmer until reduced by about half and the sauce no longer tastes and smells of alcohol. Remove and discard the star anise. Set the reduction aside.

Cook the bacon in a skillet over low heat until the fat has rendered. Add the butter and canola oil. When the butter has melted, add the garlic, onion, carrot and shallots. Cook until the onion turns translucent, about 9 minutes. Add the remaining thyme sprig, bay leaf and juniper berries. Stir, add the stock and bring to a boil. Add the wine reduction, bring to a boil, then reduce the heat and simmer for 30 minutes. Pass the sauce through a fine sieve, return to the pan
and continue simmering until slightly thickened, smoothing with a small amount of butter if desired. Set aside.

To prepare the Jerusalem artichokes: Scrub the Jerusalem artichokes. Place in a pan of salted water to cover; bring to a boil and cook until a small knife easily pierces the vegetable. Cooking time will depend on the size of the tubers. Let cool slightly, then peel.

Put the chokes through a potato ricer. Add the butter and season with salt and pepper. For a creamier texture, add the optional cream. Add truffle oil for a deeper flavor. Keep the puree warm while you cook the meat.

To cook the steaks: Lightly season the steaks with salt and pepper. Heat the butter and oil in a heavy skillet until almost smoking. Add the steaks and cook over high heat to desired doneness, turning once.

To serve: Quickly reheat the sauce. Place a couple of spoonfuls of sauce on each warmed dinner plate; top with a steak and spoon the sunchoke puree alongside. Serves 8

BLACK-EYED SUSAN CHEESECAKES

24 vanilla wafers
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup REESE'S Peanut Butter Chips
1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips
3 tablespoons butter
Sliced almonds
Heat oven to 350F. Line muffin cups with foil bake cups (2 inches in diameter). Place one vanilla wafer, flat-side down, in bottom of each cup.

Beat cream cheese and sugar on medium speed of mixer in large bowl. Add eggs and vanilla; beat well. Stir in peanut butter chips. Spoon heaping tablespoon cream cheese mixture into each muffin cup.

Bake 15 minutes or just until set, but not browned. Cool.

Place chocolate chips and butter in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.

Drop teaspoons of chocolate mixture onto center of each cheesecake, letting white show around edge. Place almond slices around chocolate mixture to resemble petals. Cover; refrigerate. Cover; refrigerate leftover cheesecakes. About 2 dozen cheesecakes.

BROCCOLI SAUTÉED WITH GARLIC AND PINE NUTS
Makes 6 servings

1/4 cup pine nuts
2 cloves garlic
2 bunches broccoli
3 tablespoons extra-virgin olive oil

In a small dry skillet, toast the pine nuts, tossing frequently to brown evenly. Do not burn.

Chop the garlic fine. Set aside.

Separate the broccoli into florets. Peel the slimmer stems and cut into cubes (or reserve the stems altogether for cream of broccoli soup).

In a large pot of rapidly boiling, salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender, and still bright green.

Drain thoroughly in a colander.

In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn.

Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Turn into a warmed serving bowl and serve at once.

CARAMEL RICE PUDDING

1/2 cup short-grained rice
1/3 cup brown sugar
2 tablespoons unsalted butter
6 cups milk
1-1/4 cups heavy cream
1 teaspoon freshly grated nutmeg

Rinse the rice under cold water until it runs clear; drain. Combine remaining ingredients. Stir in the rice and transfer to a buttered baking dish. Bake in a slow oven (275F) for 2 - 2 1/2 hours, until rice is tender and creamy. Stir every 30 minutes during cooking and add more milk if necessary.

When ready, the pudding should be a rich, caramel color and a golden crust should have formed. Serve hot or cold. Serves 4.




CHEESY CHICKEN SKILLET

1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 cup milk
1 pkg macaroni and cheese

Spray skillet with non stick cooking spray. Add chicken; cook and stir on medium-high heat 5 minutes or until cooked through, stir occasionally. *** Stir in 1 1/2 cups water, milk and macaroni. Bring to a boil. Reduce heat to medium-low; cover. Simmer 15 minutes or until macaroni is tender, stirring occasionally. Add contents of cheese sauce pouch; stir until well blended. Makes 4 servings. *** In the alternative, you can spray your skillet and add cooked chicken breasts or thighs that have been cut into cubes. Heat the chicken a bit, then stir in the water, milk, and macaroni, and proceed as above.

CHICKEN AJÍLLO, EL CHARRO
(Chicken with Garlic and White Wine)

1 3-to-3 1/2 pound chicken cut into 16 pieces
3 tablespoons extra-virgin olive oil
2 heads garlic (Use all the cloves, peeled but whole)
1 cup dry white wine
Sea salt and freshly ground black pepper to taste

Rinse the chicken in cold running water and thoroughly dry it with paper towels. Using a meat cleaver or poultry shears, cut the chicken into 16 pieces.

Make a mixture of sea or kosher salt and freshly ground black pepper in a small bowl. Sprinkle this mixture generously over the chicken pieces.

Warm a large sauté pan over medium-high heat and put in the olive oil. When the oil is hot but not smoking, add the chicken pieces and brown well on all sides.

(You want to make sure the oil is hot enough that the chicken pieces will make a sizzling sound as you put them into the pan. This ensures that the chicken will sear immediately and the juices will stay inside!)

After you have turned over all the chicken to brown on the other side, add the garlic and turn the temperature down low to let it sauté for a few minutes.

Make sure the garlic does not get brown at all.

Add the wine. Bring the mixture to the boil. Reduce the heat -- to medium, not too low -- and let simmer until the wine has almost evaporated, and has made a caramel-like sauce in the pan.

Serve with Saffron Rice or homemade Potato Chips.

CHICKEN STUFF

Chicken Marinade

1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1-1/2 teaspoons salt
6 tablespoons olive oil ground black pepper to taste
6 boneless, skinless chicken breast halves

In a large, nonreactive container, thoroughly mix cider vinegar, whole grain mustard, garlic, lime juice, lemon juice, brown sugar, and salt. Whisk in olive oil and pepper. Place chicken in the mixture. Cover, and marinate chicken in the refrigerator 8 hours, or overnight. Preheat an outdoor grill for high heat, and lightly oil grate. Place chicken on the prepared grill, and cook 10 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.

Barbecued Garlic Chicken

4 boneless skinless chicken breast halves
1 cup picante sauce
2 tablespoons vegetable oil
1 tablespoon lime juice
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt additional picante sauce

Place each chicken breast between 2 pieces of plastic wrap. Flatten chicken to 1/4-inch thickness, using a meat mallet; cut into 1-inch pieces. Place in a shallow container. Combine next 7 ingredients, mixing well. Pour over chicken; cover and chill 1-2 hours. Thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. Serve with additional picante sauce.

Grilled Chicken Wings

20 chicken wings (3 1/2 to 4 pounds)
1 cup of your favorite barbecue sauce
1 tablespoon finely chopped garlic
2 tablespoons sesame seeds
1 tablespoon sesame oil
1/4 teaspoon cayenne pepper, to taste

Combine garlic, cayenne pepper, and barbecue sauce in a saucepan and bring to a quick boil. Allow sauce to cool, then add the sesame oil and set aside. With a sharp knife remove the tips from the chicken wings. Place the wings in a large lock-top baggie and add the sauce mixture. Seal the bag and coat the wings with the sauce. Refrigerate for about four hours, turning the baggie periodically to coat the wings with sauce. Remove the wings from the baggie and sprinkle with sesame seeds. Pour the remaining marinade into a saucepan and bring to a boil for one minute and remove from the heat. Grill the chicken wings directly over a medium heat. Turn the wings once with tongs and continue to baste with the boiled marinade for approximately 15 minutes. Serve the wings warm with additional sauce (or a different sauce/dip/dressing of your choice) for dipping.

CHOCOLATE MACADAMIA NUT OATMEAL COOKIES

1 pkg. (2 layer) white cake mix
1 cup all purpose flour
1 cup quick cooking oats
1/2 cup butter, melted
2 eggs
1 tsp. vanilla
1 1/2 cups coarsely chopped macadamia nuts
1 1/2 cups semi-sweet choc. chunks or chips

In a large bowl, combine cake mix, flour, oats, melted butter, eggs and vanilla. Beat on low speed for 1 minute or just until smooth. Stir in nuts and chocolate.

Drop dough by rounded tablespoonfuls onto prepared sheets. Bake 10 to 15 minutes or until lightly golden. Cool 1 minute on wire racks or until firm on baking sheets then remove to racks and cool completely.

CHOCOLATE PECAN TART
NAPA VALLEY TRAIN
Serves: 12

Tart crust
1/2 cup (1 stick) butter
1/4 cup plus 1 tablespoon sugar
1/4 teaspoon vanilla extract
1 large egg
2 1/4 cups flour

Using an electric mixer on low speed, cream the butter and sugar. Add the vanilla and egg, scraping down the sides of the bowl. The mixture should be smooth. Add the flour a little at a time, scraping down the sides of the bowl until the mixture is combined and once again smooth. Form the dough into a disk shape, wrap in plastic and refrigerate for one hour.

Heat the oven to 350 degrees. Roll out the dough to one-fourth-inch thickness. Lay the dough in a 9-inch fluted tart pan and use your fingers to press it into the pan. Prick the bottom of the dough with a fork and chill for 20 minutes.

Bake the crust until golden, about 20 to 25 minutes. Extra dough can be stored in the freezer for up to three months if tightly wrapped.

Caramel

3/4 cup water
1 1/4 cups sugar
1/4 teaspoon lemon juice
3/4 cup heavy cream
5 tablespoons butter, cut into small pieces and chilled

Combine the water, sugar and lemon juice in a high-sided small saucepan. Over medium high heat, cook until the mixture is amber, about 20 minutes, using a pastry brush to "wash" down the sides of the pot as the caramel cooks.

Remove from heat and slowly add the cream while whisking, taking care as the mixture may bubble up. Add the butter a few pieces at a time while whisking rapidly. Cool to room temperature before using. Caramel can be refrigerated for up to one month.

Ganache and assembly

2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tart shell, cooled
1 cup chopped pecans
1 cup caramel

Place the cream in a bowl and place the bowl over a pot of simmering water on medium-low heat. When the cream starts to simmer, stir in the chocolate until smooth and shiny. Set aside and allow to cool to room temperature. Ganache can be refrigerated for up to one month.

Spread the chopped pecans in the bottom of the tart shell. Spoon 1 cup of caramel over the pecans and spread to smooth. Bake the tart in a 350-degree oven for 5 minutes. Remove and cool.

When the tart has cooled, pour the chocolate ganache over the pecan-caramel mixture and spread to smooth. Refrigerate for at least 1 hour before serving.

CRANBERRY PUDDING CAKE

1 pkg. (2 layer) yellow cake mix
1 pkg. (4 serving size) lemon instant pudding
4 eggs
1 cup (1/2 pt.) sour cream
1/4 cup oil
1/2 cup chopped nuts
1 (8 oz) can jellied cranberry sauce cut into sm. cubes

Combine cake mix, pudding mix, eggs, sour cream, oil and nuts in mixing bowl. Blend, then beat on medium speed for 4 minutes. Fold in cranberry cubes. Pour into two 9x5 loaf pans that have been greased and floured. Bake at 350 for 50 to 55 minutes. Let cool in pan.

Variations: Use lemon cake with lemon or vanilla pudding or yellow cake with coconut cream pudding.

CREAM OF BRIE AND LUMP CRABMEAT SOUP

3 tbsp. cottonseed oil
2 cups finely diced onion, bell pepper and celery (2/3 cup each)
1 tsp. chopped garlic
2 oz. blonde roux (equal parts butter and flour)
2 tbsp. crab base (available at specialty food stores)
6 cups half-and-half
1/4 tsp. white pepper
1/4 tsp. Tabasco
1 tbsp. dry Vermouth
1/8 tsp. lemon juice
1 tsp. Creole seasoning
6 oz. Brie cheese, outer rind removed
8 oz. fresh crabmeat (do not use frozen or thawed crabmeat)

Heat oil in a 5-quart pot and sauté the vegetables and garlic until tender.

In another small pot, make the roux by melting 1/2 cup of unsalted butter and whisk in an equal part of flour until smooth and blended.

Add remaining ingredients, with the exception of the Brie and the crabmeat, to the vegetables and bring to a slow boil and thicken with hot blonde roux. Stir continuously until smooth and silky.

Add the Brie cheese and the crabmeat when ready to serve. Do not bring to boil after cheese has been added. Makes 8 cups or 4 bowls.

CREAMY BURRITO CASSEROLE

1 lb. ground beef
1/2 med. yellow onion; chopped
1 pkg. taco seasoning
6 large flour tortillas
1 can refried beans
1 1/2 cups shredded taco cheese
1 can cream of mushroom soup
4 oz. sour cream
salsa to taste

Brown ground beef and onion and drain. Add taco seasoning and stir in refried beans. Mix soup and sour cream in a separate bowl. Spread 1/2 of sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat/bean mixture over that. Add a layer of cheese. Spoon salsa over the cheese. Repeat the layers, but leave out the salsa, with cheese over the top and bake uncovered at 350 for 25 to 30 minutes.

CREAMY CHICKEN ENCHILADAS

2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup Sour Cream, divided
1 pkg. (8 oz.) Colby & Monterey Jack Cheese, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (6 to 8 inch)
1-1/2 cups Thick 'N Chunky Salsa

Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 Tbsp. of the cilantro. Spoon about 1/4 cup chicken mixture down the center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with salsa and remaining cheese; cover.

Bake at 350°F for 25 minutes. Uncover; sprinkle with remaining cilantro. Serve with remaining sour cream. Makes: 6 servings, 2 enchiladas each

CREAMY IRISH POTATO SOUP

2 tbsp. butter OR margarine
4 green onions, sliced
1 stalk celery, sliced
1 can (14 oz.) Swanson(R) Chicken Broth (1 3/4 cups)
1/8 tsp. black pepper
3 medium potatoes (about 1 lb.), peeled and sliced 1/4" thick
1 1/2 cups milk

Heat butter in saucepan. Add onions and celery and cook until tender.

Add broth, pepper and potatoes. Heat to a boil. Cover and cook over low heat 15 min. or until potatoes are tender.

Place half the broth mixture and half the milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to saucepan. Heat through. Serves 5.

Serve with a spinach salad with honey mustard vinaigrette and Pepperidge Farm Hot & Crusty Rolls. For dessert serve fresh fruit salad.

DANISH EBLESKIVERS

2 cups buttermilk
3 eggs
2 tablespoons sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Beat egg yolks, add sugar, salt & milk. Next add dry ingredients. Last, fold in stiffly beaten egg whites. Place small amount in each depression of an Ebleskiver pan, brown & turn. Roll finished cakes in sugar. Serve with jelly, honey or syrup. Source: "Aunt Alice" and RealFood4RealPeople

Notes : Ebleskivers (Eeeble-skeevers) are Danish pancakes which look like small balls. They are made in a special pan, which can be purchased in any kitchen specialty store, and most stores which sell cast iron cookware. It is helpful to turn the pancakes with a toothpick or small metal pick, which can catch the edge of the pancake and pull it to the position you want. When you have finished turning the pancake, it will be about the size of a golf ball.

DUNKLEY'S FAMOUS MACARONI SALAD

1 (16-ounce) package salad macaroni (or ditali pasta)
1 cup celery, diced
1 cup red onion, diced
1 cup yellow or white onion, diced
1 cup medium cheddar, diced
1 cup Swiss cheese, diced
1/2 cup Parmesan, grated
1 cup dill pickles, diced
1 cup salami, diced
1 (6-ounce) can large pitted black olives, drained (or 1 cup diced or sliced)
1 to 2 tablespoons Lowry's garlic salt
1 to 2 tablespoons fresh minced garlic
1/4 teaspoon dried horseradish
1/2 teaspoon ground white pepper
1 to 2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1 (3-ounce) jar diced pimentos, rinsed and drained
1 to 1 1/2 cups mayonnaise

Add 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly.

Add pasta to a large bowl. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours).

Mix the Lowry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to a 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.

EMPANADAS

1 box Pepperidge Farm frozen puff pastry
Flour
1 egg, beaten

Thaw pastry dough in refrigerator. When thawed, unfold and place 1 sheet of dough on well-floured surface. Sprinkle flour atop dough. Using a floured rolling pin, roll out dough until approximately double in size, turning dough from front to back and from side to side while rolling, to make sure dough is rolled evenly. Use plenty of flour on both the top and bottom when rolling.

Using a saucer or similar sized plate, put plate on dough and trace around plate with sharp knife. Remove pastry round to plate, shaking on additional flour to keep dough from sticking if needed. Repeat until all dough is cut into circles. Do not reroll scraps.

Fill center of each pastry round with about 21/2 ounces of filling of your choice (see accompanying recipes). Fold over dough to form empanada shape. Seal dough by crimping around edges with a fork, pressing and pulling fork to cut through both layers. Place on baking sheet and brush tops with beaten egg (for egg wash).

Bake in preheated 400-425 degree oven until golden, about 25-30 minutes.

If making ahead, fill empanadas and freeze. Bake while frozen, adding about 5-10 minutes to baking time. Makes 12-16 empanadas. Albert Mijangos

Chicken Poblano Empanada Filling

1 tablespoon canola oil
1/2 large yellow onion, diced
1 teaspoon garlic, minced
1/4 pound poblano peppers (roasted, peeled, seeded, deveined and chopped)
10 ounces tomatillos, fresh or canned
2 1/2 tablespoons lime juice
1 1/2 pounds chicken breast, grilled and cut in pieces
Salt, to taste
Pepper, to taste
1 1/2 teaspoons epazote
1/4 cup heavy cream

6 ounces mozzarella cheese, grated Put oil in pan, heat. Add onion and cook, then add garlic and sauté. Add poblanos, tomatillos and lime juice, then add chicken, spices and cream. Remove from heat and add cheese. Use to fill empanadas (see accompanying empanada recipe). Makes enough filling for
15 empanadas. Albert Mijangos

Calabacita con Puerco Empanada

1 large onion, diced
1 clove garlic, minced
1 1/2 tablespoons canola oil
1 1/2 pounds ground pork
1 1/2 pounds canned diced tomatoes
1 1/4 pounds tatuma squash or zucchini
1 teaspoon chipotle purée (made from blending canned chipotles in adobo with
juice)
Salt, to taste
Pepper, to taste
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin
10 ounces frozen corn

Sauté onions and garlic in the oil until soft, about 5 minutes. Add pork and brown it; it should be slightly undercooked because it bakes 25-30 minutes more. Add the tomatoes and cook, then the squash, chipotle base and spices. Cook. Add the corn. Remove from heat and cool. Use to fill empanadas (see accompanying empanada recipe). Makes enough filling for 16-20 empanadas. Albert Mijangos

Banana with Leche Quemada and Pecans Empanada Filling

12 ounces sweetened condensed milk
1/4 teaspoon vanilla
2 3/4 tablespoons flour
3/4 teaspoon arrowroot
1 ounce pecans
1 large banana, sliced

Cook condensed milk, vanilla, flour and arrowroot in a double boiler for 2 hours or until thickened and light brown. As it starts to thicken, add some of the pecans. Finish by adding pecans and bananas. Use to fill empanadas (see accompanying empanada recipe). Makes enough filling for 6-8 empanadas. Albert Mijangos

FANOUROPITA
Greek cake for St. Fanourius

3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 cups corn oil
1/3 cup of brandy or orange liqueur
1 1/2 cups sugar
1 1/2 cups orange juice
Grated peel of one orange
1/2 cup each of dried currants, raisins and chopped walnuts
Sesame seeds for topping

Put all the ingredients, except for the flour and baking soda, into a large bowl. Mix to a creamy consistency. Add flour and baking soda and stir until just mixed. Pour mixture into a greased 9"x13" pan that has been sprinkled with sesame seeds and then cover surface with more sesame seeds. Bake at 350 degrees for 45-60 minutes.

FILBERT ROCA

1-1/2 cup chopped nuts (filberts, almonds or walnuts)
1-1/2 cup packed light brown sugar
1 cube margarine
1 cube butter
6 oz package of choc chips

Make only 1 batch at a time.

Spread the chopped nuts in a 9 x 13 pan (cookie sheet will do)

Boil sugar, margarine and butter hard for 5 minutes (Before the brittle stage)
Candy Thermometer should read at 300 degrees.

Pour this mixture over the nuts and spread out. Drop the choc chips over top of this and spread the melted chips over the mixture. Let set for a couple hours, then break into pieces.

FLORIBBEAN PASTARISOTTO

1 tablespoon olive oil
1 large onion, chopped
1 sweet red pepper, chopped
2 large cloves garlic, finely chopped
1 pound orzo pasta
2 cans (141/2 ounces each) fat-free, reduced-sodium chicken broth plus
enough water to make total of 4 cups
2 cups Florida orange juice (not from concentrate)
1/4 cup sherry-wine vinegar
11/2 to 2 teaspoons Caribbean jerk seasoning
11/2 pounds medium-size shrimp, shelled and deveined
1 can (about 15 ounces) black beans, drained and rinsed
1/4 cup chopped fresh cilantro

Heat the oil in a large saucepan over medium heat. Add the chopped onion, sweet red pepper and garlic; sauté until the vegetables are softened and tender, for about 4 minutes.

Stir in the orzo, chicken broth mixture, orange juice, vinegar and Caribbean jerk seasoning. Bring to boiling, stirring frequently. Reduce the heat to medium-low and partially cover the saucepan; simmer for about 10 minutes, stirring occasionally.

Stir in the shrimp and drained black beans; simmer for 2 minutes. Remove the pan from the heat; cover the pan tightly and let stand for 10 minutes or until almost all the liquid is absorbed and the pasta has a creamy consistency. Stir in the cilantro and serve. Makes 6 servings.

GREEN BEANS AND TOMATOES, GREEK STYLE
Makes 8 servings

2 pounds fresh green beans, trimmed and blanched
2 large onions, coarsely chopped
2 tablespoons olive oil
1/3 cup vegetable oil
1 clove garlic, chopped
4 large tomatoes, peeled and cut up, or 1 16-ounce can tomatoes
1 teaspoon Worcestershire Sauce
4 ounces water
Sea salt and freshly ground pepper to taste

Blanch green beans. Refresh immediately in ice water to stop the cooking.

Sauté onions in oil. When they are about half done, add the garlic. When onions are completely translucent, add tomatoes, water, Worcestershire sauce and salt and pepper. Cook for about 10 minutes.

Add the green beans and cook for about 15 minutes more. This dish is also very good prepared a day ahead and served at room temperature.

GREEN GODDESS DIP
Makes 12 servings

8 ounces cream cheese, cut into slices
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold.

GRILLED PINEAPPLE WITH MOLASSES-LIME BUTTER

1 ripe pineapple, cored, top and bottom removed
Vegetable oil
Salt and pepper
4 tablespoons molasses
4 tablespoons butter
2 tablespoons lime juice

Cut pineapple crosswise into 6 slices, each about one inch thick. Brush cut surfaces of pineapple slices lightly with oil; sprinkle with salt and pepper. Grill over medium coals about 8-10 minutes, until golden brown, turn and grill other side to brown. Meanwhile, combine molasses, butter and lime juice in small saucepan and heat together over low heat, stirring, until butter is melted. Remove pineapple slices from grill, brush with
molasses-lime butter and serve. Serves 6

IRISH SHERRY TRIFLE

1 -8 inch sponge cake or
10 ladyfingers
3 oz raspberry jell-o gelatin
1 cup Sherry
1 can fruit salad drained
1 cup heavy cream whipped

cherries or strawberries
blanched almonds
1 1/2 envelopes Birds custard powder
2 tablespoons sugar
3 cups milk


Place sponge cake or ladyfingers in glass serving dish. Arrange fruit salad on top. Add 1 cup boiling water to dissolve jell-o and then 1 1/2 cups of cold water and pour this liquid over mixture. Combine custard powder and sugar in small bowl; mix with a little milk. Put remainder of milk in saucepan and bring to a boil. Gradually add the pudding mixture to milk and bring to a full boil, stirring constantly. Pour mixture over sponge cake and fruit; chill. Shortly before serving, pile whipped cream on pudding. Arrange cherries or strawberries and blanched almonds on top.

JERUSALEM ARTICHOKE INFORMATION

One of Chef Gardelle's favorite vegetables is the Jerusalem artichoke, which is at its best in late winter. This starchy root, one of the few native American vegetables that have joined the international cooking repertoire, is a perfect match for some of his favorite meat dishes, Gardelle says.

Jerusalem artichokes also are called sunchokes, which is actually a more accurate name. They have nothing whatsoever to do with Jerusalem.

The prevalent theory is that "Jerusalem" derives from girasole, the Italian word for sunflower, because this vegetable is, in fact, a member of the sunflower family. The artichoke part of the name probably is derived from the fact that the flesh vaguely resembles the heart of an artichoke, both in taste and texture.

Jerusalem artichokes can be sliced thinly and used raw, but at Chapeau, the favored method is to cook them in water or chicken stock ("extra flavor!" says Gardelle), then puree them. They may be seasoned with just salt, pepper and a little butter, or smoothed with the addition of cream. A dash of white truffle oil, Gardelle says, will elevate the taste to another dimension and put an accent mark on the vegetable's main virtue, its earthy taste, which makes it such a
great match for the heft of meat and the spicy sweetness of a red wine sauce.

LAS CANARIAS GOLDEN EGG

1 ounce scallops, diced
1 ounce shrimp, diced
1 ounce shelled mussels, diced
1 tablespoon butter
8 eggs, tops cut off, eggs poured out and shells reserved (reserve 3
whole eggs and 1 egg yolk for Seafood Flan; reserve remaining eggs
for other uses)
16 ounces Seafood Flan (recipe follows)
4 ounces Lemon Butter Sauce (recipe follows)
1 ounce American caviar 8 sprigs fresh dill

Seafood Flan:

1 tablespoon butter
1 clove garlic, minced
1 shallot, minced
1 cup white wine
1 cup clam juice
Squeeze of lemon juice
8 oysters, shucked (with juice)
1 cup heavy whipping cream, or as needed
3 eggs
1 egg yolk Salt, to taste
Pepper, to taste

Lemon Butter Sauce:

1 tablespoon butter
1 clove garlic, minced
1 shallot, minced
1 cup white wine
2 tablespoons lemon juice
2 ounces (1/2 stick) cold butter
4 ounces (1 stick) butter, softened at room temperature
Salt, to taste
Pepper, to taste

Preheat oven to 350 degrees.

Wrap an entire cardboard egg carton with aluminum foil to create a waterproof container. (Do not use Styrofoam.)

Sauté scallops, shrimp and mussels lightly in the butter. Remove from pan and let cool. Place equal amounts of the diced seafood in each of the 8 eggshells.

Pour 2 ounces of the prepared Seafood Flan mixture into each egg and place each egg into one of the slots of the egg crate. Place the crate into a deep baking pan and fill the pan with hot water half way up the crate. Place in preheated oven and bake about 15 minutes or until flan is firm (similar to a sponge cake). Top with the Lemon Butter Sauce, caviar, and a dill sprig. Makes 8 servings.

For Seafood Flan: Heat butter in a sauté pan. Sauté garlic and shallot over high heat for 3 minutes, taking care not to burn the mixture. Add wine and continue cooking until liquid has reduced by half. Add clam juice and reduce again by half. Add a squeeze of lemon juice and the oysters with their juice. Transfer to a blender and process until smooth; stir, and allow mixture to cool. Add heavy
whipping cream (this is the flan base), and place in a bowl. (Flan base mixture must measure 2 cups. Add a bit more cream if needed.) Whisk in eggs and egg yolk until mixture is smooth; season with salt and pepper

For Lemon Butter Sauce: Heat 1 tablespoon butter in a sauté pan, add garlic and shallots and cook, stirring, for 1 minute. Add white wine and lemon juice; cook until liquid has reduced to 2 tablespoons. Turn off the heat and slowly whisk in the cold and room-temperature butter, 2 tablespoons at a time. Season with salt and pepper. Pour mixture through a strainer to remove garlic and shallots; place on a warm burner on the stove (with the heat off) until needed. Source: Las Canarias Restaurant

LEMON BARBECUE SAUCE

1/2 cup margarine
3 teaspoons flour
1/3 cup water
1/8 teaspoon pepper
1/4 teaspoon dried thyme (or tarragon)
3 tablespoons lemon juice
4 teaspoons sugar
1 teaspoon salt
1/8 teaspoon Tabasco sauce (or more to taste)

Melt margarine in a small sauce pan over low heat. Stir in flour and cook until bubbly. Remove from heat and gradually add water , lemon juice, sugar, salt, pepper, thyme and Tabasco sauce. Cook over moderate heat stirring constantly until slightly thickened. When cool homogenize in the blender. Makes about 1 cup. Use on grilled chicken or fish.

Note: use real margarine and not that vegetable oil spread that comes in tubs.

LI'L CHEDDAR MEAT LOAVES

1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 t. salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 to 1 1/2 teaspoons prepared mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13 x 9 baking dish. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake, uncovered, at 350 degrees for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160 degrees. : 8 servings.

LONG SOUP

8 green onions
4-6 oz cabbage, [ 1/4 small head ]
8 oz. boneless lean pork
1 &1/2 Tbsp. vegetable oil
6 cups chicken stock or broth
2 Tbsp soy sauce [ light is better, makes a ' milder ' tasting broth ]
1/2 tsp grated pared fresh ginger root
4 oz. thin Chinese noodles

Cut onions into thin diagonal slices. Shred cabbage. Slice pork into paper-thin strips.

Heat oil in wok over medium-high high heat. Stir-fry pork until no longer pink, about 5 min.

Add stock, soy sauce and ginger to pork mixture. Cook until mixture boils. Reduce heat and simmer 10 minutes.

Stir in noodles and onions. Cook just until noodles are tender, 1 to 4 minutes. Serve immediately.

MANDARIN ORANGE CHEESECAKE

For Crust

Combine:
3/4 cup all purpose flour
3 Tbsp sugar
1 tsp shredded orange peel

Cut in till crumbly: 6 Tbsp butter

Stir in: 1 egg yolk slightly beaten, Pat 1/3 onto bottom of parchment lined 10" spring form pan with sides removed. Bake at 400 for 7 minutes. Cool. Butter sides and attach to bottom. Pat remaining dough onto sides up 1 3/4"; set aside.

For Filling

Beat till fluffy:
24 oz softened cream cheese
1 tsp shredded orange peel
1/4 tsp vanilla
Add: 1-cup sugar & 3 eggs. Do not over beat!
Stir in: 1/4 cup orange juice

Turn into pan and bake at 375 for 35-40 minutes. Cool 5 minutes. Loosen sides of pan and cool another 30 minutes. Remove sides and cool 2 hours more.

For Orange Sauce

Combine:
2 Tbsp sugar,
1 Tbsp cornstarch

Stir in, cook, and stir over med heat until bubbly: 1 cup orange juice. Cook and stir 2 minutes more. Cool slightly. Stir in: 2 Tbsp orange marmalade and 1 Tbsp orange liqueur.

Arrange around top edge of cake:
1 can drained mandarin orange segments

Pour orange sauce into center of cake and spread to edges (covering orange
segments) Chill 8 hours or overnight.

MEXICAN-STYLE GROUND BEEF AND NOODLE CASSEROLE

1 lb. ground beef
1 cup salsa
1/2 cup water
1 green pepper; chopped
1 bunch of green onions; chopped
1 (8 oz) pkg. wide egg noodles
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1 tomato; chopped

In a large nonstick skillet, cook and stir ground beef until browned. Drain off excess fat. Stir in salsa and water and simmer for 10 minutes.

Meanwhile cook pasta in boiling water until al dente. Drain.

Stir in green pepper and onions in the salsa mixture and continue simmering until veggies are crisp/tender. Stir in noodles and sour cream. Sprinkle grated cheese on top and cover pan until cheese melts. Sprinkle chopped tomatoes on top and serve. Serves 4 or 5

MISSISSIPPI SIN

2 cups (8 oz) shredded cheddar cheese
1 8-oz pkg cream cheese, softened
1 1/2 cups sour cream
1/2 cup chopped cooked ham or shrimp (could use canned crab)
1/3 cup chopped green chilies
1/3 cup chopped green onions, including tops
1 TbsP Worcestershire sauce
1 (1 lb) loaf round Hawaiian bread (could probably use any round bread)

Combine all ingredients except bread, of course, mixing well. Cut a thin slice from top of bread, set aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of loaf, 1/2 inch from edge. Lift out center of loaf, cut into 1 inch cubes and set aside. Fill hollowed loaf with dip, cover with reserved top slice of bread. Wrap in aluminum foil. Bake in preheated 350 deg oven for 1
hour. Serve with reserved bread cubes, crackers or chips. This is truly a delicious recipe which is a lot of fun to serve to large groups of people.

Note: you can mix up the dip ahead of time and freeze. Defrost before putting into bread.

ONION RINGS, TEX MEX OVEN FRIED

1/2 cup dry bread crumbs
1/3 cup yellow cornmeal
1 1/2 tsp chili powder
1/4 tsp red pepper
1/4 tsp salt
1 Tbsp margarine or butter, melted
1 tsp water ( use more if it seems too dry)
2 medium onions
2 egg whites, lightly beaten

Preheat oven to 450 degrees. Spray a large sheet pan with non stick spray. Combine bread crumbs, cornmeal, chili powder, red pepper, and salt in a shallow dish. Mix well. Stir in margarine and water. Separate onion slices into rings. Place egg whites in a large bowl. Add onions. Toss lightly to coat. Transfer to bread crumb mixture; toss to coat
evenly. Place in a single layer on the baking sheet. Bake 12 to 15 minutes until onions are tender and coating is crispy. Serve immediately. Makes 4- 6 appetizer servings.

ONION SAUCE
(Sauce Soubise)

Great with roast lamb or pan grilled lamb chops. Onion sauce is a sort of 'forgotten flavour' which makes a delicious change from the more usual mint jelly.

3 onions, about 1lb in weight, thinly sliced or finely chopped
2 oz butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 tablespoon flour
1/2 pint milk or 7 oz milk and 1 oz cream

Melt the butter over a gentle heat, add the onions and cook in a covered saucepan on a low heat until really soft but not colored. Season with salt and freshly ground pepper. Stir in the flour, add the milk and simmer gently for a further 5 minutes.

This sauce keeps for 3-4 days covered in the fridge and may of course be reheated.

OVEN-FRIED CHICKEN WITH PECAN-CORNMEAL CRUST

1 (3 1/2-4 lbs) chicken, cut into pieces
2 large eggs
1/4 cup whole milk
1/2 cup finely chopped pecans
1/3 cup cornmeal
1/3 cup flour
1 tsp. salt
1 tsp. onion powder
1/2 tsp. cayenne pepper
1/2 tsp. freshly ground pepper
2 Tbsp. unsalted butter, cut into small pieces

Position oven rack in center, and preheat to 425 degrees. Line a 9" by 13" pan with heavy alum. foil with sides at least 1 1/2" high. (grease foil - the recipe doesn't say that but might keep from sticking)

Rinse chicken and pat dry. In shallow bowl, whisk eggs and milk. In another shallow bowl, stir together the pecans, cornmeal, flour, salt, onion powder, cayenne and pepper.

Dip chicken pieces in egg mix, then dredge them in pecan-cornmeal mix. Place chicken in prepared baking dish. Dot with the butter and bake until golden brown, about 1 hour and 15 minutes. Serve hot, at room temp, or cold. The chicken can be cooled, wrapped and
refrigerated for up to 24 hours.

PAELLA VALENCIANA

2 cups olive oil
1 red bell pepper, cut in strips
3-4 lb. chicken, cut into pieces
1/2 rabbit, cut into pieces
1/2 teaspoon sweet paprika
1 1/2 pounds green beans, cut into 1-inch pieces
1 1/2 pounds broad beans, shelled
1/2 tomato, chopped
4 1/2 cups water
2 cups snails, cleaned, fresh or frozen
1 1/4 pounds plus 1-ounce rice (3.5 ounces per person)
Salt and freshly ground pepper
1 pinch saffron, for coloring
Sprigs rosemary, as garnish

Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary to keep the bottom of the pot lightly coated. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.

Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.

For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.

Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving. Recipe from SimplySaffron

PEPPERCORN SEASONING BLEND
From Timber Lodge Steakhouse, Inc.

* Part 1 ingredients:
* 2 parts garlic pepper
* 1 part cracked pepper blend
* 1 part steak seasoning
* Part 2 ingredients:
* 1 quart water
* 3 beef bouillon cubes or 1 Tablespoon beef base
* 1/4 pound fresh mushrooms (rinsed in cold water)
* pinch of black pepper
* pinch of granulated garlic
* 1/4 cup burgundy wine
* Part 3 ingredients:
* 1/2 pound butter
* 1/2 pound flour


Part 1 procedure:

* Place ingredients in mixing bowl and blend well.

Part 2 procedure:

* Place water in a saucepan and bring to a simmer over medium
high heat. Add beef bouillon/base, fresh mushrooms, and granulated
garlic. Simmer for 20 minutes.
* Add burgundy wine and pepper to sauce and simmer for 10 more minutes.
* Remove from heat and strain sauce to remove mushrooms.
* Place sauce over low heat to hold at 180°F.

Part 3 procedure:

* Melt butter in a small sauté pan over low heat, when butter is
completely melted, clarify it by skimming all the whey off the top of
the melted butter with a spoon.
* Add flour to butter and whisk together making a roux
(thickening agent). Over medium heat, continue whisking butter and
flour for 5 - 10 minutes or until flour taste has been cooked out.
Set aside.
* When part 2 and part 3 procedures are complete. Whisk a small
amount of roux into sauce until roux dissolves into sauce. Add more
roux as needed. The consistency of the sauce should be clingy with a
slight sheen to the sauce. Set sauce aside over low heat until needed.

Steak preparation procedures:

* Pre-heat cast iron skillet over medium heat.
* Season steak by dredging steak through seasoning in mixing
bowl. Try not to cake the seasoning on to heavily. You will still be
able to see the steak through the seasonings when done properly.
* Place steak in cast iron skillet and prepare to desired doneness.
* When steak is done, place on plate and ladle 1 oz. of sauce
over steak and serve.

PORK AND GINGER POT STICKERS
Makes 24 to 30 pot stickers

The Dough
1 1/2 cups water
3 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons peanut oil

The Filling
5 cups finely chopped Napa cabbage
3 tablespoons kosher salt
3/4 pounds ground pork
6 cloves garlic, minced
1 1/2 inch piece of fresh ginger, minced
3/4 cup lite soy sauce
6 tablespoons sesame oil
3 eggs

For Napa Cabbage Slaw
3 cups finely sliced Napa cabbage
1 cup finely sliced red cabbage
1 cup finely sliced carrots

For Spicy Soy Sauce
1 cup lite soy sauce
1 cup rice wine vinegar
2 tablespoons sesame oil
1 tablespoons plus 1 1/2 teaspoon Thai chili paste (for milder
version, substitute Sriracha)

For dough: Boil the water and combine the flour and salt in a separate bowl. Add the oil to the boiling water and slowly pour the water and oil in small increments into the flour and salt while stirring with a wooden spoon.

Knead the dough on a floured work surface for at least 15 minutes; the dough will be smooth and elastic when ready. Cover the dough with plastic wrap and set aside for an hour.

For filling: Place the finely chopped cabbage in a colander and sprinkle the Kosher salt evenly to coat the cabbage. Let sit for 15 minutes while the salt extracts moisture from the cabbage.

Use your hands and squeeze out the water from the cabbage and place in a bowl. Add the rest of your ingredients, except the eggs. Mix until well combined, then lightly beat the eggs and finish by mixing them in.

Forming and cooking the pot sticker: Cut a piece of dough and roll into the shape of a 1-inch round log, then cut into 1/2 -inch pieces. With a small rolling pin, roll into circular wrappers.

Place a spoonful of filling in the center of the wrapper and fold the edges together. Crimp the edges and place on a sheet tray with a little sprinkle of rice flour to prevent sticking.

Once all the pot stickers have been formed, have a pot of salted, boiling water ready and cook the pot stickers five at a time in the water for 5 minutes. Drain the pot stickers well, then transfer to a frying pan coated with peanut oil and cook over medium heat until
they are crispy golden brown on at least two sides.

Serve on a bed of Napa Cabbage Slaw dressed with Spicy Soy Sauce.



POT ROAST; FORGET IT

6 potatoes, quartered
6 carrots, sliced
3-3 1/2 lb chuck roast
1 envelope dry onion soup mix
10 3/4 oz can cream of mushroom soup
2-3 Tbsp flour
1/4 cup cold water

Place potatoes and carrots in slow cooker. Add meat. Top with soups. Cover and cook on low 8-9 hours. To make gravy, remove meat and vegetables to serving platter and keep warm. Pour juices into saucepan and bring to boil. Mix 2-3 Tbsp flour with 1/4 c cold water until smooth. Stir into juices in pan until thickened. Serve over meat and vegetables, or alongside as a gravy. Makes 6 servings.

POT ROAST RIO GRANDE (crock pot)

1 1/2 cups thick and chunky salsa (Pace is fine)
1 cup beer OR water
1 6oz. can tomato paste
1 pkg. (1.25 oz) taco seasoning
3 lb. boneless beef bottom round roast
1/2 tsp. each salt and pepper
2 tablespoons peanut butter (creamy style is best)
1/2 cup chopped cilantro (optional)

Mix first 4 ingredients in a 5 quart or larger slow cooker. Rub beef with salt and pepper; add to cooker. Spoon some of the sauce over top of roast. Cover and cook on low for 8 to 10 hours or until beef is very tender. Remove to a cutting board. Stir peanut butter and cilantro into sauce in crackpot. Slice meat against the grain, serve with the sauce.
If you want, you can wrap the meat with some sauce and cheese in tortillas.

RANCH DRESSING, HOMEMADE

1 cup real mayonnaise
1 cup buttermilk
1 tsp. minced dehydrated onion
1 tsp. seasoning salt
1/2 tsp. garlic salt
1/2 tsp. dried parsley
1/2 tsp. pepper
1 tsp. dried dill weed

Mix all ingredients in a small bowl. Refrigerate. It will keep as long as the date that is marked on your buttermilk carton. Discard the dressing if the buttermilk expires.

ROASTED HONEY CARROTS

1 tablespoon firmly packed brown sugar
2 tablespoons of butter or margarine
2 tablespoons of honey
4 cups of baby carrots
2 tablespoons water
salt and pepper if desired

Heat oven to 400. Stir together brown sugar, butter, and honey in a small bowl until smooth; set aside.

Place carrots and water into an ungreased 13x9 baking dish. Cover with aluminum foil; bake for 30 to 35 minutes or until carrots are fork tender.

Increase oven temp. to 450. Remove aluminum foil; stir in butter mixture. Continue baking for 10 minutes, stirring occasionally, until carrots are glazed and just begin to brown.

SHORT RIBS AGRO DOLCE
Serves: 6 to 8

For this recipe, recommends Paul Bertolli, choose meaty short ribs with ample fat marbling and bones (these will contribute to the richness of the sauce). He suggests buying ribs that have been cut to 3-to 4-inch lengths or dividing the ribs off the bone after braising if you prefer to serve a more modest portion. Because an adequate amount of liquid is required to cover the ribs so that they don't dry
out during braising, you will end up with more sauce than you need. The remaining sauce is a tasty medium in which to cook little onions and mushrooms, or it can be reserved to fortify pan sauces or the juices of beef roasts or to form the savory basis of another braise.

6 beef short ribs, 6 pounds, trimmed of excess surface fat
2 tablespoons salt
Freshly ground black pepper
1/2 cup olive oil
3 ounces prosciutto, diced coarse
1 celery stalk, diced fine
2 medium carrots, diced fine
12 medium yellow onions, diced fine
10 fresh sage leaves
1 small sprig of fresh rosemary
1 ounce dried porcini mushrooms
1/4 cup tomato paste
2 cups full-bodied red wine
1 cup saba (a dark, thick, concentrated syrup from cooked grapes)
1/2 cup young condimento balsamico
1 1/2 quarts beef broth
Potato puree, for garnish

Preheat the oven to 350 degrees.

Season the short ribs with the salt and pepper. Do this over a bowl to catch any salt or pepper that may fall, and then use the fallen salt and pepper to continue seasoning the rest of the ribs.

Select a heavy-bottomed pot, at least 13 inches wide by 5 inches deep, that will hold all the ribs and allow them to be submerged while they are braising. Place the pot on the burner, turn the heat to high, and add the olive oil. When the oil is hot but not smoking, place the short ribs into the pot, one by one, bone side up.
Thoroughly brown the ribs on their three meaty sides but do not brown the bone side or the meat will release prematurely during braising. Be careful when turning the ribs; the oil has a tendency to spatter. Transfer the short ribs from the pan to a platter and turn off the heat. There should be about 1 cup of oil and fat in the pot. Pour off half of it, then return the pot to the stove and turn the heat again
to high.

Add the prosciutto and let it sizzle for about 1 minute. Stir in the celery, carrots and onions. Add the sage leaves, rosemary and dried porcini and stir frequently for about 10 minutes or until you notice that the vegetables have caramelized. Stir in the tomato paste, reduce the heat to medium and let it cook until it develops a dark red color, about 5 minutes. Add the red wine, saba and balsamico. Reduce this mixture of liquids by half or until thick and bubbly,
then add the meat broth and bring to a simmer.

Using tongs, place the short ribs on their sides in the pot. Cover the pot tightly and place it in the oven. Braise the short ribs for 2 to 2 1/4 hours. The meat should feel slightly firm but tender to the point of a knife at its thickest point. Transfer the short ribs to a warm serving platter.

Pass the vegetables and the braising juices through the medium plate of a food mill. You will end up with about 6 cups of sauce. Skim all of the fat off the top of the sauce. Place the sauce on the stove in a saucepan and reduce it over medium heat until it thickens and small bubbles begin to form over the surface. Then whisk in 1 teaspoon pepper.

Remove the bones from the short ribs and return them to the pot. Pour the reduced sauce back over the short ribs and warm them gently. To serve, plate the short ribs and coat each with a generous amount of sauce. Accompany with a dollop of puréed potatoes.

SKILLET SZECHWAN NOODLES

Salt and freshly ground black pepper
8 ounces ground pork or chicken
3 tablespoons soy sauce
1/4 cup peanut oil
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
2 scallions, half of the green stalks removed, thinly sliced (about 1/4 cup)
2 tablespoons smooth peanut butter
1 tablespoon chili oil

1 tablespoon light brown or granulated sugar
1 cup chicken stock
1 (10-ounce) package dried Chinese noodles (lo mein noodles) or 12 ounces
spaghetti

Bring 4 quarts of salted water to a rolling boil in a large pot over high heat.

Set a large skillet over medium-high heat. In a small bowl mix the ground pork or chicken, one tablespoon soy sauce, and a few grinds of pepper to combine well. Add 2 tablespoons peanut oil and the pork to the hot pan. Cook the meat for 5 to 7 minutes or until it is well browned, breaking it apart with a spatula as it cooks. Remove the meat to a paper towel to drain.

Wipe out the skillet and set over medium heat. Add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic, ginger, and scallions and cook for 2 minutes. Add the peanut butter, the remaining 2 tablespoons soy sauce, chili oil, sugar, 1/2 teaspoon salt, and the chicken stock to the skillet and stir or whisk to combine. Cook for about 5 minutes or until the sauce is thickened and shiny.

Meanwhile, when the water comes to a boil, cook the noodles until al dente (as little as 3 minutes for lo mein), separating them as they cook. Drain and rinse with hot water. (If using Italian pasta, partially drain and place the wet pasta back in the cooking pot until needed.) Place the noodles on individual plates, ladle the sauce over them, and garnish with the pork and ground pepper.

SMOKED TURKEY BAKED CHIMICHANGAS

1 pound thickly sliced smoked turkey from deli counter, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage, available in produce department
1 to 2 chipotles in adobo sauce, available with Mexican and Spanish foods in
market -- use 1 for moderate heat, 2 for extra hot chimichangas
1 cup tomato sauce
3 scallions, chopped
Salt and pepper
4 (12-inch) flour tortillas
1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or Pepper
Jack cheese
2 tablespoons vegetable or olive oil
1 cup sour cream
2 tablespoons chopped cilantro leaves or flat-leaf parsley
1 vine ripe orange or yellow tomato, seeded and finely chopped

Preheat your toaster oven to 400 degrees F or high.

Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.

SPICY BREADED CHICKEN

1/2 cup dry bread crumbs
1 tablespoon nonfat dry milk powder
1 1/2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 cup skim milk
2 pounds chicken, skinless light meat

In a large zip baggie, mix bread crumbs, milk powder, chili powder, garlic powder and dry mustard; set aside. Pour milk into a shallow bowl. Dip chicken pieces in milk, then place in bag and shake to coat. Place chicken, bone side down, in a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 375 degrees F. for 50-55 minutes or until juices run clear.
RealFood4RealPeople.com

STRACCIOTTI
Makes 6 servings

2 tablespoons extra-virgin olive oil
2 medium onions, coarsely chopped
1/2 cup finely chopped parsley
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
All-purpose flour for dredging
2 pounds pork medallions
1 1/2 cups dry red wine
2 tablespoons tomato paste
1 1/2 cups tomatoes, crushed and strained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Sea salt and pepper
2 tablespoons heavy cream

In a large sauté pan, heat the olive oil and cook onions, celery and carrots over medium heat until the onion is translucent. Remove and reserve.

Carefully flour both sides of each medallion, and shake off any excess. Immediately slip each piece of pork into the hot fat and sauté until golden on both sides.

[If you flour the meat ahead of time, even a little bit, it will become soggy, and your finished dish will not be crisp.]

Return the vegetables to the pan with the meat. Add the wine, and cook over high heat until it has evaporated

Add tomato paste, tomatoes, herbs, and salt and pepper to taste.

When all ingredients are well blended and meat is tender, remove meat to a warm platter. Purée the vegetable mixture in a food processor and return to pan.

Add the cream, and pour over the meat. Serve immediately.

STRAWBERRY BARBECUE SAUCE

3-1/2 cups sugar
1-1/4 pounds strawberries -- capped and sliced
6 tablespoons balsamic vinegar
6 tablespoons water
2 teaspoons cracked black pepper
3/4 cup ketchup
4 tablespoons Dijon mustard
1 teaspoon hot sauce -- or more to taste

Mix sugar, strawberries, vinegar, water, and black pepper in a saucepan. Bring to a boil over medium heat. Continue to cook at a slow boil for about 45 minutes or until thick. Remove from heat. Add ketchup, mustard, and hot sauce; mix really well. Yield 3 to 4 cups (about 20 servings).

SWEET AND SPICY TURKEY SKILLET

1/2 cup apple juice
1/4 cup bottled hoisin sauce
1 teaspoon grated fresh ginger
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 small red, green, and/or yellow sweet peppers, cut into bite-size strips
1 medium onion, cut into thin wedges
2 tablespoons cooking oil
4 turkey breast tenderloin steaks, cut 1/2 inch thick (about 1 pound total)
1 tablespoon cold water
2 teaspoons cornstarch
1 small apple or pear, cored and cut into wedges

In a small bowl combine apple juice, hoisin sauce, ginger, salt, and cayenne pepper; set aside.

In a large skillet cook sweet peppers and onion in hot oil over medium-high heat for 4 to 5 minutes or until nearly tender. Remove vegetables, reserving oil in skillet. Add turkey to skillet; cook about 4 minutes or until light brown, turning once.

Return vegetables to skillet; add apple juice mixture. Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or until turkey is no longer pink (170 degree F).

Using a slotted spoon, transfer turkey and vegetables to a serving platter; cover and keep warm.

In a small bowl combine water and cornstarch; stir into liquid in skillet. Cook and stir over medium heat until thickened and bubbly. Stir in apple. Cover and cook about 3 minutes more or just until apple is slightly softened. Serve over turkey and vegetables. Makes 4 servings.

VEAL IN HERB CREAM SAUCE
4 to 6 Servings

1/4 cup plus 3 tablespoons all-purpose flour, divided
3/4 teaspoon salt, divided
1/4 teaspoon white pepper, divided
1 to 1-1/2 pounds veal cutlets, 1/4 inch thick
3 tablespoons butter flavor shortening, divided
1 tablespoon snipped fresh parsley
1/4 teaspoon dried tarragon leaves or dried dill weed
1 cup water
1/2 cup half-and-half
2 tablespoons white wine
1 teaspoon Dijon-style mustard
1 teaspoon instant chicken bouillon granules
1-1/2 cups fresh sliced mushrooms
2 tablespoons chopped green onion Hot cooked egg noodles

In shallow bowl combine 1/4 cup flour, 1/2 teaspoon salt and 1/8 teaspoon white pepper. Dredge veal cutlets in flour mixture. In large skillet melt 2 tablespoons shortening. Add coated veal. Brown both sides over medium heat. Transfer to platter. Cover with foil. Melt remaining tablespoon shortening with drippings in skillet. Remove from heat. Stir in remaining 3 tablespoons flour, 1/4 teaspoon salt., 1/8 teaspoon white pepper, parsley and tarragon. Blend in water, half-and-half, wine, mustard and bouillon granules. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Stir in mushrooms and green onion. Cook until mushrooms are tender. Return veal to sauce and cook for about 2 minutes, or until heated through. Serve over egg noodles.

VEAL CUTLETS MILANESE
This recipe is said to have been from Frank Sinatra.

1/2 small Italian stale baguette (about 1/2 pound)
2 tablespoons freshly grated Parmigiano-Reggiano
Pinch of oregano
1/4 cup minced flat-leaf parsley
1 cup plus 3 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
8 veal cutlets (about 1 1/4 pounds), pounded thin to slightly
less than 1/4 inch
Salt and freshly ground black pepper, to taste
1 lemon, cut into 8 wedges

Break or cut the bread into large chunks and place in a food processor. Process until the bread is reduced into fine crumbs. Transfer the crumbs into a large bowl and stir in the cheese, oregano, and parsley. Gradually add 3 tablespoons of oil, stirring, until thoroughly combined. Season with salt and pepper.

Spread the flour onto a large plate, plate the eggs in a shallow bowl, and spread the seasoned bread crumbs on a second large plate. Coat each veal cutlet in the flour, then the beaten eggs, and then the bread crumbs, patting with the palm of your hand to ensure adhesion.

Heat 1 cup of the oil in a large nonstick skillet over medium-high flame (to a frying temperature of 350 degrees F.) and sauté the veal for 2 minutes. Turn and sauté for 1 additional minute. Do not crowd the pan. If necessary, fry the cutlets in batches. Remove with a slotted spatula and drain on paper towels. Season to taste with salt and pepper, and serve with lemon wedges.

VEAL PARMESAN

4-5 servings
1/3 cup flour
1 teaspoon salt
1 teaspoon dry parsley flakes
1 teaspoon basil
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
2 pounds veal cutlet, cut 1/2-inch thick
1 egg
1 tablespoon water
1/2 cup CRISCO Oil
2 tablespoons chopped onion
1 cup (8-ounce can) tomato sauce
1/3 cup (4-ounce can) sliced mushrooms
1/4 cup sherry, if desired

Mix first six ingredients and place in large plastic or paper bag. Cut veal into serving pieces, dip in egg beaten with water, then shake in bag with flour mixture. Brown meat on both sides in hot oil in a heavy skillet. Remove meat. Add onion, tomato sauce, mushrooms and any remaining flour mixture to skillet. Stir until mixture bubbles. Add meat; cover and cook over low heat for about 45 minutes, until meat is tender. Stir in sherry, if desired.

VIDALIA ONION CASSEROLE
Serves 4 to 6.

4 Vidalia or other sweet onions
1/4-cup butter
1/4-cup sour cream
3/4-cup grated Parmesan cheese
10 butter-flavored crackers, crushed

Preheat oven to 350. Grease a 1-quart baking dish with butter. In a large skillet, sauté onions in butter until tender over medium heat. Remove from heat; stir in sour cream. Spoon half of onions into prepared dish; sprinkle with cheese. Top with remaining onions and cracker crumbs. Bake uncovered 20 to 25 minutes.

WHISTLESTOP HASH BROWNS

2 cans (10 3/4 oz) condensed cheese soup, undiluted
1 1/3 cups buttermilk
2 Tbsp butter or margarine, melted
1/2 tsp seasoned salt
1/4 tsp garlic powder, or to taste
1/2 tsp black pepper
1 pkg (32 oz) frozen hash browns, thawed
1/2 cup onion, chopped
1/4 cup grated parmesan cheese
1 tsp paprika

In crock-pot, combine soups, buttermilk, butter, and spices; stir in hash browns and onion. Sprinkle with Parmesan and paprika. Cover and cook on Low for 4 to 5 hours, or until potatoes are tender. Yield: 8 servings.





 

 

 

 

 

 

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