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

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Recipes from Spike & Jamie

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



1 cup apricot nectar
1 1/2 teaspoons cornstarch
1 pound baby carrots
1 tablespoon honey
1 tablespoon butter or margarine
1/4 teaspoon salt

Combine nectar and cornstarch in small bowl; mix until smooth.

Cook carrots in boiling water for 10 minutes or until crisp-tender; drain. Return to pan and add honey, butter and salt. Add nectar mixture and cook over low heat for 5 minutes or until apricot glaze is thickened. Serving Size: 4


1 (8 oz) pkg cream cheese
1 tub cottage cheese
3 fresh lemons
2 ripe avocados
1 spoonful mayonnaise

Mash cream cheese and avocado together. Add cottage cheese, mayonnaise and lemons.


2 large eggs
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
3 tablespoons butter or margarine, divided

Combine eggs, flour, salt and milk in a medium bowl and beat until smooth. Heat 3 (9-inch) round cake pans at 450° for 5 minutes or until hot.

Remove pans from oven and coat with cooking spray.

Add 1 tablespoon butter to each pan to coat; rotate pan. Pour batter evenly into pans.

Bake at 450° for 7 minutes. Reduce heat to 350° and bake 5 additional minutes or until browned. (Omelet will puff as it bakes and settle as it cools.


4 salmon fillets (4 oz. each)
2 cups chopped fresh spinach
1 cup sliced mushrooms
1 medium tomato, chopped
1/3 cup Kraft Special Collection Sun-Dried Tomato Vinaigrette Dressing

Place salmon fillets, skin sides down, in 13x9-inch baking dish sprayed with no stick cooking spray. Mix remaining ingredients until well blended; spoon over salmon. Bake at 375°F for 20 to 25 minutes or until salmon flakes easily when tested with fork. Makes 4 servings


3/4 cup (1 1/2 sticks) butter or margarine
1 1/2 cup flour
2/3 cup finely ground walnuts
1 (8 oz.) pkg. cream cheese; softened
1 cup powdered sugar
1 (8 oz) container frozen whipped topping (evenly divided)
3 cups milk
1 small pkg. banana cream instant pudding
2 bananas

Preheat oven to 350. In medium bowl, cream margarine and flour. Add walnuts, and blend thoroughly. Press into the bottom of an ungreased 9x13: baking dish. Bake for 30 minutes. Let cool.

Mix cream cheese with powdered sugar, then add 4 oz. frozen whipped topping and blend. Spread mixture over cooled crust. In a medium bowl, whisk milk and pudding mix for 2 minutes. Pour over cheese mixture.

Slice bananas and place on top of the pudding. Carefully spread remaining 4 oz. frozen whipped topping over all. Refrigerate several hours before serving.

This is from The James Wylie House Bed & Breakfast in White Sulphur Springs.

4 very ripe medium bananas
1 cup coarsely chopped walnuts or pecans
2 1/2 cups self-rising flour OR
2 1/2 cups all purpose flour plus 4 tsp baking powder and 1/4 tsp salt
1/2 cup brown sugar
1/2 cup granulated sugar
3 tablespoons vegetable oil
1 egg
1/3 cup milk

Heat oven to 350°. Grease bottom only of 9x5x3-inch bread pan. In small bowl, mash bananas and add nuts. In large bowl, mix flour and sugars until well-blended. Add oil, eggs and milk. After mixing thoroughly, add banana mixture. Pour into pan. Bake 60 minutes. Cool in pan for 10 minutes and remove to finish cooling. Serve whipped cream cheese for spreading. yields 1 loaf.


4 pounds spare ribs
5 tablespoons sugar
3 tablespoons honey
1 can chicken broth
3 tablespoons soy sauce
1 tablespoon catsup
1 tablespoon open pit barbecue sauce (original flavor)
1 teaspoon salt

Simmer the spare ribs for one hour. Skim and drain. Mix the remaining ingredients and pour over ribs in a 9x13 pan. Bake uncovered in a 325 degree oven for three hours.


4 garlic cloves, minced
1/3 cup rice wine vinegar
1/3 cup soy sauce
2 Tbsp. peanut oil
2 Tbsp. hoisin sauce
1 1/2 pounds lean sirloin beef
10 cups mixed greens
1 and 1/3 cup canned mandarin oranges, drained
1/2 cup chow mein noodles

Combine garlic, vinegar, soy sauce, peanut oil and hoisin sauce and place in a large seal able plastic bag with the steak. Refrigerate overnight. Remove steak and reserve marinade. Grill or broil steak until it is cooked to your liking; slice into thin strips. Pour marinade into skillet and cook for several minutes. Place equal amounts of greens on 6 plates, followed by steak strips, oranges and noodles; use cooked and cooled marinade for dressing.

Makes 12 servings

1 cup granulated sugar
2 tablespoons water
8 ounces cream cheese, room temperature
5 eggs
1 can evaporated milk
1 can condensed milk
1/4 cup vanilla
1/2 cup milk

Preheat oven to 350 degrees.

In a large sauté pan, add sugar and water. Cook on high, stirring constantly until melted and golden (mixture will be bubbly). Cool slightly, then carefully pour caramel into a 10-inch pie pan and set aside to cool.

With an electric mixer, beat cream cheese. Scrape beater and sides of the bowl. Add eggs one at a time and mix well to combine. Scrape beaters and sides of the bowl. Add evaporated and condensed milks and blend well. Scrape beaters and sides of the bowl. Add vanilla and milk and stir to combine.

Pour mixture over caramel (do not overfill). Place pie pan in a roasting pan filled halfway with hot water. Bake for 50 to 60 minutes or until almost firm (top will be golden). Carefully remove from water bath and set aside to cool. Refrigerate for 2 to 4 hours. Run knife around edges of pie plate and carefully cover with a large
lipped plate (caramel will spread) and invert. Cut into wedges and serve.


1 pkg lemon cake mix; 19 oz
1 cup ricotta cheese
3/4 cup sugar
1/2 cup oil
1/2 tsp cinnamon
4 eggs
1 tsp vanilla
1 cup milk
maraschino cherries; optional

Preheat oven to 375 degrees. Combine cake mix, oil, eggs and milk and blend
thoroughly. Pour into two 9-inch round layer pans or one 11x14-inch pan. Bake layers 25 to 30 minutes, and the rectangle at 30 to 35 minutes. Cake is done when it pops back after being pressed lightly with a finger. Let cool. Blend ricotta, sugar, cinnamon, and vanilla; mix well. Spread over cooled cake. Dot with maraschino cherries for color, if desired.


1 basic no-fat cake batter
16 oz no-fat ricotta cheese
1 pkg nondairy whipping cream
1/3 cup confectioner's sugar
3 tbsp orange-flavored liqueur or
1 tsp orange juice
3/4 cup coarsely chopped dried fruit
3 tbsp semisweet chocolate chips
1 tbsp chocolate sauce

Bake cake batter in 2 greased 9x5 inch loaf pans 30-35 minutes at 350 F. Cool and turn out as directed. Wrap, label and freeze 1 loaf for another time. Process ricotta cheese in a blender or food processor, scraping down sides often with a rubber spatula until smooth (Blender will do the smoothest job). Scrape cheese into a medium-sized bowl. Add whipped topping mix, confectioner's sugar, and liqueur. Beat with electric mixer on high speed until smooth and well blended. Stir in fruit and chocolate chips.

Cover and refrigerate at least 2 hours, or up to 48 hours, to let the flavor develop. Cut loaf cake in half horizontally. Place bottom half on serving plate. Spread cut surface with half the cheese mixture. Place the top half of cake on filling. Press down lightly. Spread top with remaining cheese mixture. Drizzle cake with chocolate sauce. Refrigerate until ready to serve. Makes 12 servings.


3 eggs
1/4 cup water
1/2 cup vegetable oil
1 2 layer white cake mix
1 small box of cherry J-ello
3/4 cup reserved maraschino cherry juice
1 (16 oz) jar maraschino cherries; drained and coarsely chopped

Preheat oven to 350. Beat eggs on high speed until foamy, about 2 minutes. Blend water and oil with eggs. Slowly add cake mix and j-ello, beating constantly. Add maraschino cherries juice and beat for 2 additional minutes.

Gently stir maraschino cherries into the batter.

Pour batter into a greased and floured 12 cup bundt cake pan and bake for approximately 45 minutes or until cake tester comes out clean. When cool, ice with chocolate glaze.


6 (1 oz) squares of semi-sweet baking chocolate
2/3 c. evaporated milk

In a small saucepan, combine chocolate and evaporated milk. Cook and stir over low heat until mixture comes to a boil. Lower heat and cook gently for 3 to 5 minutes, stirring constantly until thickened. Cool, stirring occasionally.


3/4 cup graham cracker crumbs (about 12 squares)
2 tablespoons sugar
2 tablespoons butter or margarine, melted

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling

In a bowl, combine the cracker crumbs, sugar and butter. Divide among eight
dessert dishes, about 4 rounded teaspoonfuls in each. In a small mixing bowl, beat cream cheese until smooth. Gradually add milk until blended. Beat in lemon juice and vanilla. Spoon 1/4 cup into each dish. Top with pie filling, about 1/4 cup in each. Yield: 8 servings.


One 3-pound chicken, cut up
8 cups water
3 tablespoons chicken base
1 stalk celery
1 white onion, chopped
2 bay leaves
1/2 teaspoon thyme
1/4 teaspoon oregano
6 sprigs parsley
1/4 teaspoon ground black pepper

2 tablespoons olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
2 white onions, sliced
8 cloves garlic, minced
4 tablespoons chili powder
1 1/2 tablespoons ground cumin
4 cups chopped, roasted tomatoes, peeled and seeded
1/2 cup firmly packed chopped cilantro
Salt and pepper, to taste
Fried corn tortilla strips
1 1/2 cups shredded Monterey jack cheese
1/2 cup chopped green onions with tops

Place chicken in a Dutch oven and add remaining ingredients in first list. Bring to a boil. Reduce heat, cover and simmer for 45-50 minutes.

Allow chicken to cool in stock. Strain off stock and save for soup.

Remove all skin and bones from chicken and shred the meat. Set aside. Sauté peppers and onions in oil for 5-7 minutes.

Add garlic, chili powder and cumin. Cook 3 minutes.

Add chopped tomatoes and cook 10 minutes to reduce liquid. Add chicken stock, shredded chicken and cilantro. Season to taste.

Bring to a boil, reduce heat and simmer 3 minutes. Skim to remove fat. To serve, place tortilla strips in soup bowls, ladle in soup and top with Jack cheese and green onions.


1 (2 layer) pkg. of devil's food chocolate cake
4 large eggs
3/4 cup vegetable oil
1/2 cup sugar
8 oz. (1 cup) sour cream
1 tsp. vanilla

All ingredients should be at room temperature. Preheat oven to 350.

Combine cake mix, oil, sour cream, and sugar. Add eggs one at a time until thoroughly mixed. Stir in vanilla.

Spray (or grease) bundt pan and sugar coat the inside of pan (this creates the crisp crust found on the old fashioned pound cakes). Pour batter into prepared pan and bake approximately 45 minutes or until cake test is done.


1 chocolate piecrust
6 oz. cream cheese, softened
1 14-oz. can sweetened condensed milk
1 egg
1/4 cup lemon juice
1 tsp. vanilla
1 cup fresh or frozen raspberries
2 oz. semi-sweet chocolate
1/4 cup whipping cream

Beat cream cheese until fluffy; add condensed milk, egg, lemon juice and vanilla and beat until smooth. Arrange raspberries along the bottom of the crust. Pour cheese mixture over raspberries and bake at 350 degrees for 30 - 35 minutes. To make the chocolate glaze, place semi-sweet chocolate and whipping cream in a saucepan and cook over low-heat until thickened. Allow cake to cool completely before adding chocolate glaze. Once cake is cool, spread glaze over cake and chill before serving.

Makes 8 (or more) servings

1 cup whole milk
3 tablespoons instant coffee (for the milk)
8 large egg yolks
1 cup cane sugar
2 cups heavy cream, whipped until stiff
1 1/2 tablespoons instant coffee (for the cream)

To finish and serve:
3 1/2 ounces bittersweet chocolate
Chantilly Cream (see below)

Put the bowl of an electric mixer into the freezer to have it ready to cool the parfait mixture.

Boil the milk in a saucepan with the instant coffee. Beat the egg yolks and sugar until they lighten and form a ribbon.

Whisk a little of the boiling milk into the eggs to warm them so they will not scramble, then whisk the remaining milk into the mixture.

Pour back into the saucepan and beat over a moderate heat for 5 to 10 minutes. The mixture will expand like a Sabayon.

Transfer the parfait mixture to the bowl of an electric mixer and beat it until it has cooled completely. Whip the cream with the instant coffee, then fold it into the egg yolk mixture.

Set 6 to 8 white wine glasses or parfait dishes out on a tray. Fill each one about 2/3 full. Place in the freezer for about 4 hours, or in the refrigerator for 8 hours or overnight.

[You can also put the parfait mixture into an oiled (and lined with oiled plastic wrap) bombe mold, and serve it that way from the center of the table or buffet.]

Whip the cream and have it ready. Melt the chocolate, being careful not to overheat. Allow it to cool a little before drizzling some over the top of each parfait.

(Sometimes it's fun to put it in the freezer for a few minutes to let the chocolate harden on top the parfait.) Fill the glass the rest of the way with the Crème Chantilly.

Tip: You could make a mocha parfait by using half coffee, half unsweetened, Dutch-process cocoa.

Crème Chantilly
Makes 6 servings

1 cup heavy cream (preferably not ultra-pasteurized)
2 tablespoons cane sugar
1 pinch vanilla sugar (made by storing a vanilla bean in your sugar container)

Whip the cream with both types of sugar in a stainless steel mixing bowl until very stiff. Chill until ready to use.

Teacher's Tips: The cream must be very cold to keep it from turning to butter when whipped. If the temperature of your kitchen is very warm, it is best to whip it over ice.

Chantilly cream is used in decorating many desserts, often using a pastry bag equipped with a star tip.


1/2 cup cooking oil
1 cup cider vinegar
2 tbsp salt
1 1/2 tsp. poultry seasoning
1/4 tsp. pepper
1 egg

Beat together with a mixer until well blended. This amount of sauce should be enough to do 5 chicken halves. This is traditionally cooked over a charcoal fire, cooking chicken halves for approximately 4 hours (or until done), turning and basting approximately every half hour. You can also cook the chicken on a gas grill (using approximate times for your brand of grill) but you have to be very careful not to burn it and you don't have the charcoal taste.

Serving Size: 4 to 6 servings

4 cups finely sliced and diced potatoes (peeled)
4 tbsp. butter
1/2 cup finely diced yellow onion
1/2 cup finely dice celery
2 cans chicken broth (14.5 oz)
1/4 cup water
4 chicken bouillon cubes
8 oz shredded sharp cheddar cheese
2 + 1/4 cup half and half ( add a little more if needed)
1/2 tsp. sugar
1/4 tsp. white pepper
1/4 tsp. salt (or to taste)
shredded Colby/jack cheese (garnish)

On medium low heat in a 3 quart sauce pan sauté celery and onions with butter. Cook onions until clear and celery take care not to let onions brown. Add chicken broth, potatoes and water. Place on medium low heat and cook until potatoes are very soft and tender.

When potatoes are done add chicken bouillon cubes and cook until cubes have been dissolved. Mash the potatoes slightly but leaving most of them in chunks. Reduce heat and add half and half, stir mixture. Add shredded sharp cheddar cheese and stir until cheese is completely melted and dissolved into mixture. Sprinkle sugar, pepper, and salt into soup, stir. Let soup simmer very slowly for 20 - 30 minutes taking care not to let soup scorch. When ready to serve garnish with shredded Colby, jack cheese and maybe a little parsley. Add a crisp salad and hard rolls and you have a wonderful meal.


8 med. potatoes; peeled and sliced thin
1 small onion; chopped
1 can condensed cheddar cheese soup, undiluted
1 cup sour cream
1 tsp. salt - optional

Combine and mix well. Place in a greased 8" square baking dish. Cover and bake at 350, for 70 minutes or until potatoes are tender. Uncover and bake l0 minutes longer until lightly browned. Serves 6 to 8


1 cup sugar
1/2 cup flour
1/4 cup cocoa
1/2 teaspoon baking powder
1/2 cup margarine, softened
2 eggs
1 teaspoon vanilla
Pinch of salt
1/2 cup chopped nuts

Combine first 8 ingredients and beat until well blended. Stir in nuts. Spread batter evenly in a greased 9-inch pie plate.

Bake in a preheated 325° oven for 35 to 40 minutes. Pie will puff and then, fall slightly. Serve warm with whipped cream or ice cream.

Serves 6

2 Tbsp. vegetable oil
1/2 head cauliflower, separated into 1 1/2 inch florets (about 3 cups)
1 tsp. cumin, ground
1 tsp. coriander, ground
1/4 tsp. turmeric
1/8 tsp. cayenne pepper
1/2 tsp. fennel seeds, toasted and ground
1 Tbsp. lemon juice
Salt, to taste

Heat the oil in a large sauté pan over high heat. Add the cauliflower and sauté for several minutes. Season with salt.

Add the cumin, coriander, turmeric, cayenne pepper and fennel seeds (or you can use 2 1/2 tsp. of quality curry powder).

Sauté 1 more minute and add about 3 Tbsp. water. Cover with a tight fitting lid and cook for about 6-7 minutes over medium-high heat, stirring occasionally.

Cook until the cauliflower has softened and there is no more liquid.

Add more water in 1Tbsp. increments if needed, to avoid scorching. The final product should be dry, with some hint of browning on the edges.

Add the lemon juice and serve.


1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
2 tablespoons margarine or butter
3 medium leeks or 1 large onion, chopped
1 cup sliced fresh mushrooms
3/4 cup sliced celery
1/2 cup chopped red sweet pepper
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 cups chicken broth
1 cup half-and-half, light cream, or milk
2-1/2 cups chopped, cooked chicken
1 cup frozen peas
1 beaten egg

For the pastry topper, in a medium mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat with 3 to 4 tablespoons cold water, using 1 tablespoon at a time, until all dough is moistened. Form into a ball.

On a lightly floured surface, roll Pastry Topper into a rectangle 1/8 inch thick. Trim to a rectangle 1 inch larger than a 2-quart rectangular baking dish. Using a sharp knife or small cookie cutter, cut some shapes out of center of pastry. Set aside.

In a large saucepan melt margarine or butter over medium heat. Add the leeks or onion, mushrooms, celery, and red sweet pepper; cook for 4 to 5 minutes or until tender. Stir in the 1/3 cup flour, poultry seasoning, 1/2 teaspoon salt, and black pepper. Add the broth and half-and-half, light cream, or milk all at once. Cook and stir until thickened and bubbly. Stir in the cooked chicken and peas. Pour into a baking dish.

Place pastry over the hot chicken mixture in dish; turn edges of pastry under and flute on top of pastry. Brush with the egg. Place reserved pastry shapes on top of pastry. Brush again with egg.

Bake in a 400 degree F oven for 30 to 35 minutes or until the crust is golden brown. Cool about 20 minutes before serving. Makes 6 servings.


1 - 3oz. pkg. ramen noodle soup
3/4 cup water
1 Tbsp. cornstarch
3 - 4 eggs, beaten
1 carrot, shredded
1/2 cup green onions, thinly sliced
pinch garlic powder
1 can shrimp [optional], drained
1 Tbsp oil

Combine ramen flavor package, cornstarch, and water in small saucepan. Set
aside. Break ramen noodles into quarters, and cook as directed on package. Drain and set aside.

Combine eggs, carrot, onions, garlic powder, and shrimp [if used] Add cooked noodles.

Heat oil in large frying pan.

Using 1/4 to 1/2 cup of egg mixture, form into patties in frying pan. Fry until browned on both sides. Place on serving platter. Stirring constantly, cook cornstarch mixture until it thickens. Serve over patties.


5 eggs
2 small onions, chopped
1 cup chopped cooked meat, any kind
2 cup vegetables, your choice

2 1/2 cups chicken broth
1/4 cup soy sauce
2 Tbsp cornstarch
1 Tbsp sugar

Heat small amount of oil in a wok or skillet and heat. Mix onions, meat and
vegetables together in a bowl. Break the eggs over the mixture and then stir - DO NOT BEAT - together. Drop a ladle full into wok or skillet and cook until lightly browned; turn and cook other side. Remove and keep warm in a 250° oven while you cook the rest of them. Serve with sauce and hot cooked rice. To make sauce, mix all ingredients together well, bring to a boil and cook until clear.

Note: You can use frozen peas and carrots, bean sprouts, blanched sliced cabbage or about any vegetable available. For the meat you can use cooked,
shredded chicken or pork or a 4 oz. can of drained shrimp. Serves 6.


2 tbsp. margarine
2-1/2 tsp. cornstarch
1/2 tsp. sugar
1/2 cup water
1 tbsp. soy sauce

2 tbsp. green pepper, chopped fine
2 tbsp. onion, chopped fine
3-1/2 tbsp. celery, chopped fine
3-1/2 tbsp. bean sprouts
salt and pepper to taste
vegetable oil

Melt margarine in a small saucepan. Blend in cornstarch and sugar. Stir in water and soy sauce. Cook over medium-low heat, stirring constantly until the sauce is thick. Keep hot.

Put enough vegetable oil in the frying pan to coat the bottom. Heat on medium. Add finely chopped vegetables and bean sprouts. Cook and stir until tender. In a small bowl, beat eggs until thick. Add salt, pepper and cooked vegetables. Mix well. Reheat slightly greased frying pan on medium. Pour half of egg mixture into pan. Cooked until lightly browned and almost set on top. Turn and brown the other side. Keep hot in a warm oven while cooking the remaining egg mixture. Serve hot with sauce.


2 Tbsp canola oil
2 cups finely shredded cabbage
1 rib celery, finely minced
1 cups pork, cooked and shredded
2 small cans tiny shrimp, drained
4 green onions, finely chopped
1 tsp. salt
1/4 tsp.. pepper
2 tsp. sugar
1 pkg. egg roll skins
1 egg, slightly beaten
Oil for frying

Prepare the vegetables and measure all ingredients. Heat a wok to high and add the oil; heating to smoking. (or use a large skillet). Add the cabbage and celery and stir fry for 2 minutes; remove from heat. Add the pork, shrimp, green onions, salt, pepper and sugar. Mix well, let cool. Using about 1 1/10 of the mixture, squeeze the excess liquid out and put on an egg roll skin. Roll up and seal with the egg. Put the rolls on waxed paper and let them rest an hour before frying. Heat about 3 cups of oil to 375° in a wok, deep fryer, or other pan. Cook the egg rolls for 4 - 5 minutes or until browned all over; turning often. Cook in batches. Drain on paper towels; and put on paper lined serving dish in a 250° oven until you complete the cooking. Makes 10 egg rolls. Serve with hot mustard and/or
sweet and sour sauce.

1 English muffin -- cut in half
2 slices Canadian bacon (1 oz. ea.)
2 slices turkey breast (1 oz. ea.)
2 poached eggs

Basic Hollandaise Sauce
2 egg yolks
1 cup clarified butter -- warm
2 tablespoons lemon juice (to taste)
Tabasco sauce -- to taste
Salt -- to taste
White pepper -- to taste

To make sauce: Bring water to boil in the bottom of a double boiler. In a stainless steel mixing bowl, whip yolks over double boiler until pale and starts to thicken. Remove from heat and add clarified butter slowly in a stream. Season to taste with lemon juice, Tabasco, salt and white pepper. Toast muffins and butter cut sides. Lightly sear Canadian bacon and turkey breast and put on top of muffins. Topped with poached eggs and hollandaise sauce. Serve with sautéed breakfast
potatoes and garnish with a slice of tomato and lettuce or fresh fruits.


1 egg white
4 tbsp. sugar
1 tbsp. water
2 tbsp. margarine, melted
1/4 tsp. vanilla
1/3 cup + 2 tsp. flour
pinch salt

Preheat oven to 350 degrees. Grease cookie sheets. In a medium bowl, stir
together with a fork egg white, sugar, water melted margarine and vanilla. Stir in flour and salt. Drop 1 tsp. amounts of batter onto the greased cookie sheet. Swirl the batter around with the back of a spoon until cookies spread evenly and thinly; almost transparent. Bake 5 to 7 minutes until lightly browned at the edges. Turn off the oven! Remove cookies from the oven. Take 1 cookie off and return the pan to the oven so the remaining cookies don't stick to the pan. Leave the door open. Place a fortune in the center of the cookie, fold the cookie in half and bend slightly in the middle. Hold together for a few seconds to allow to cool in that position. Repeat with each cookie.


6 cups onions, peeled and sliced
1/4 cup butter
4 cups beef broth
1 tsp. sugar
1/4 cup dry white wine
2 tsp. Worcestershire sauce
Salt and pepper to taste
6 - 8 slices French bread, toasted and cut into 1-inch cubes
6 - 8 slices Swiss or mozzarella cheese

Sauté onions in butter until tender. Add beef broth, sugar, wine, Worcestershire sauce and salt and pepper. Bring to a boil, then reduce heat and cook over medium heat for 15 - 20 minutes. Pour into ovenproof bowls and add bread cubes to each bowl. Place 1 slice of cheese over each bowl of soup. Bake in the oven for 10 minutes at 350 degrees until cheese is melted and golden brown.


5 to 6 pounds roast (chuck, rib, etc. a blade chuck roast cut 3 inches thick is fine)
1 bottle (5 ounces) soy sauce
1 tablespoon Worcestershire sauce
Juice of 1 lemon
1/4 cup brown sugar
1/2 cup bourbon
1 1/2 cups water

Marinate roast overnight in refrigerator, turning once or twice. Drain meat.

Broil over very low coals on a charcoal grill for one hour, turning every 15 minutes, brushing with marinade each time. (Roast will be rare with one hour of cooking.)



1/2 cup tightly packed cilantro leaves
1/2 cup tightly packed Italian parsley leaves
4 garlic cloves
1/2-inch slice fresh ginger, peeled and thinly sliced
1 to 3 jalapeno peppers, seeds and ribs removed, chopped
1 teaspoon ground cumin
Juice of 1 lemon
2 tablespoons olive oil
2 pounds grouper or other firm-fleshed white fish, trimmed into 4 portions
2 cups thinly sliced vegetables such as fennel bulbs, celery, bell peppers,
onions, carrots
1/2 cup red lentils (also called salmon, crimson or pink lentils and sold in
Indian markets as masoor dal)
2 lemons, sliced thin (12 slices)
4 tablespoons white wine
4 teaspoons butter or extra-virgin olive oil
4 sheets parchment paper (sold with baking goods or at specialty kitchen stores)

In the bowl of a food processor, combine the cilantro, parsley, garlic, ginger, peppers, cumin and lemon juice and process until the chermoula is smooth; finish with the olive oil. May be stored in the refrigerator up to a week.

In a small sauce pot, boil 3 cups of water, season as you would for cooking pasta with salt and gently simmer the lentils until cooked yet firm to the bite, 5 to 7 minutes. Drain and run under cold water briefly to prevent further cooking.

To assemble the dish, lay out the parchment on the work surface and lightly coat it with oil. Keeping in mind that the paper will be folded in half and rolled/creased shut, divide the lentils among the 4 papers, making little piles just off center. Lay the vegetables on top of the lentils and season with salt and pepper, if desired.
Lightly season the fish with salt and pepper and coat each piece with charmoula; then place the fish on top of the vegetables. Cover each fish with 3 lemon slices, 1 tablespoon wine and 1 teaspoon butter or oil. Fold the parchments in half and, beginning at one side and continuing until there is a tight seal, roll and crease the paper to make a small package.

Transfer the parchments to a baking sheet and bake at 425 degrees until the liquid inside is boiling, the paper has browned and the packages have inflated from the steam. This usually takes 15 to 20 minutes. To serve, transfer onto individual plates and let each guest open their own and eat it right out of the parchment (don't eat the paper, though). Serves 4 as an entree.


2 bags frozen cauliflower
1 ham bone
1 large can chicken broth (40 some oz.)
bay leaf

Put in pot; simmer for about one hour. Remove bone and bay leaf.

Process broth and cauliflower (an immersion blender works well). You can leave a few chunks if you like.

Add several ribs of celery, cut up, a small onion, chopped, and a couple of mini carrots, sliced thinly. Simmer for 15 minutes or so. Add leftover ham (or packaged ham) and simmer for another 10 or 15 minutes.

Season with celery salt, pepper and whatever seasonings you like in ham and
bean soup.

If you can take the carbohydrates, you can add a small can of navy beans with the ham. Tastes just like ham and bean soup.


2/3 cup honey
1/3 cup vegetable oil
2 eggs, beaten
1/2 cup milk
2 cups flour
1 cup quick-cooking rolled oats
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup fresh cranberries
1 cup chopped nuts

Combine honey, oil, eggs and a mix well. Combine flour, oats, baking soda, baking powder, salt and cinnamon; mix well. Stir in honey mixture. Fold in cranberry and nuts. Spoon into three 5-1/2 x 3 x 2-1/4-inch prepared loaf pans.
Bake at 350 °F 40 to 45 minutes or until toothpick inside near center comes out clean. Yield: 3 loaves

Jarrod Carr, Montana

1 cup corn meal
1 tablespoon sugar
1/2 tablespoon baking powder
1 teaspoon salt
2 eggs, beaten
1/2 cup bacon drippings
1 (No. 2 ) can cream style corn
1 large onion, diced
1/2 to 3/4 pounds cheddar cheese, grated
1/4 cup jalapeno pepper, seeds removed
1/8 cup pimento
1 pod garlic, squeezed thru press
1 tablespoon hot sauce

Mix above ingredients in order of succession. Pour into well greased casserole. Bake at 400 degrees for 35 minutes.

Dessert, from the House of India Yield: 3 cups.

4 cups milk
1/4 cup Indian basmati rice, rinsed well and drained
1/2 teaspoon sliced almonds, plus more for optional garnish
1/4 teaspoon ground green cardamom (see note)
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon flaked coconut, plus more for optional garnish
Chopped pistachio nuts, for garnish

Bring milk to a boil over medium heat, watching carefully to prevent boiling over and scorching. Add rice; cook until slightly thickened, stirring frequently, about 20 minutes. Turn off heat. Stir in almonds, cardamom, sugar and coconut. Serve hot or cold. Garnish with pistachios, and, if desired, almonds and coconut.

Note: Only green cardamom, available in many Asian, Indian and natural-food markets, will give the kheer its distinctive fragrance and delicate flavor. (White or black pre-ground cardamom does not have the same scent or flavor.) To grind, place about 5 of the green pods in a mortar and mash with a pestle, or use a glass bowl and the back of a spoon. The small seeds inside can be pulverized easily. Include the green outer shell, which dissolves in the kheer. Prepare only
what you need, as the flavor dissipates quickly after grinding.

This is a fabulous Passover dessert. The three components: meringues, lemon cream, and chocolate-dipped nuts can all be prepared 2-3 days in advance and assembled right before serving. If not using for Passover, substitute cornstarch for the potato starch, add 1/4 teaspoon cream of tartar to the egg whites when whipping them for the meringues, and try using dairy whipping cream and white chocolate-dipped nuts for dairy meals.

2 egg whites
pinch salt
1/2 cup sugar, super-fine if possible
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Lemon Cream:
1 1/2 cups sugar
1/3 cup potato starch
2 cups water
juice of 3 lemons (about 1/3 cup)
3 egg yolks
1 (8-ounce) container whipping cream

2 ounces semisweet chocolate
1 teaspoon margarine
6 hazelnuts or cashews

Allow the egg whites to stand at room temperature for 30 minutes If you are short on time, place the egg whites in a stainless steel bowl and set it in a bowl of warm water for 2 minutes to bring the whites to room temperature quickly. Cover two baking sheets with parchment paper. Preheat oven to the lowest possible temperature, 140-175 degrees.

Place the egg whites in the bowl of a mixer. With the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl. Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved. Fold in vanilla and almond extracts. Evenly spread the meringues into 12 circles. Flatten slightly so they have a diameter of about 3- to 4-inch circles. Place the two baking sheets in the oven for 4 hours. When they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer. You want them completely dried out but not browned. Transfer to a wire rack to cool.

When completely cool, place in an airtight covered container. Store at room temperature for up to three days.

Lemon Cream:
In a medium saucepan, combine the sugar and potato starch. Whisk in the water, stirring constantly, until the mixture comes to a boil over medium-high heat. Boil for 1 minute. Remove from heat. Stir in lemon juice.

In a small bowl, stir the egg yolks with a fork. Add a spoonful of the lemon cream to the eggs. Slowly stir the egg mixture into the lemon cream. Continue to cook for 1 minute. Remove from heat. Cool for 15 minutes. Cover the top of the filling with plastic wrap, making sure it touches the cream or a skin will form. Cool to room temperature or refrigerate overnight or up to 2 days in advance. In a large bowl, with mixer at a high speed, whip the whipping cream. With a rubber spatula, gently fold in 3/4 of the whipped cream into the lemon cream. Reserve rest of whipped cream for dollop on top.
Over a double boiler or in a microwave, melt the chocolate with the margarine. Roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper. Let stand until chocolate is set and shiny; can be put in refrigerator for 5 minutes. Store in an airtight container until ready for use.

To assemble, spread half the meringues with lemon cream. Top with remaining meringues. Place a small dollop of whipped cream on the top of each "sandwich" and top with a chocolate dipped hazelnut or cashew. Serve immediately.
Serves 6. From Kosher By Design cookbook, Artscroll.


1 package (about 1 Tbsp) dry active yeast
1/4 cup warm water
6 1/2 cups all-purpose flour
2/3 cup sugar
1/2 tsp salt
6 eggs
1/4 cup vegetable oil
1 tsp lemon extract
1 tsp vanilla extract
1 3/4 cups milk
Oil for deep frying
Sugar for garnish

Dissolve the yeast in the warm water in a small cup. Combine the flour, sugar, and salt in a large mixing bowl. In a separate bowl whisk together the eggs, vegetable oil, and extracts. Using a wooden spoon, stir the yeast mixture and egg mixture into the flour mixture. Gradually add the milk and stir until the dough is smooth, about 5 minutes. Cover and let rise in a warm place until doubled in volume, about 1 hour. Punch the dough down and form into balls about the size
of a walnut. Fry in hot oil (350F, 180C) until golden brown on both sides. Drain on paper towels and roll in sugar. Serve immediately. Makes about 3 dozen.


5 apples - peeled, cored, and sliced
3/4 cup maple syrup
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1 pinch salt
1/2 cup butter or margarine; softened

Preheat oven to 375.
Place apples in an 8x8" baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.

Bake in a preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature. Makes 8 servings


1 qt. bottle margarita mix
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoons garlic powder
4 skinless, boneless chicken breasts

Combine margarita mix, juices and garlic powder in large skillet. Add chicken and simmer over medium heat 15 to 20 minutes until margarita mix has become a light glaze and chicken is fully cooked. Serves 4


2 cups sugar
1 cup milk
2 tablespoons butter
2 tablespoons white corn syrup
1/2 teaspoon salt
1/4 teaspoon soda
1 cup chopped pecans
1 teaspoon vanilla

Mix all ingredients except pecans and vanilla in large saucepan and bring to a boil.

When mixture comes to a boil, add pecans and cook until it reaches 234 degrees or until soft ball when dropped in cold water.

Add vanilla and beat until creamy. Drop by spoonfuls on wax paper.


1/2 cup ground almonds
3 pkg. (8 oz. each) Neufchatel cheese, softened
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1/4 cup granulated sugar substitute
1 tbsp. vanilla
1 cup sour cream
4 eggs
1 pt. (2 cups) fresh raspberries

Preheat oven to 325°F if using a silver 9-inch spring form pan (or to 300°F if using a dark nonstick 9-inch spring form pan). Spray bottom of silver spring form pan with cooking spray. Sprinkle evenly with almonds.

Beat Neufchatel cheese, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.

Bake 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Recipe from Kraft

Size It Up: This cheesecake contains 12g total carbohydrate and 300 calories per serving while the traditional PHILADELPHIA(r) Classic New York Style Cheesecake contains 24g carbohydrate and 400 calories per serving.


Cloning the addicting sweet sauce, which gets a spicy zing from chili garlic sauce, is the key to recreating the flavors that hook diners at America's hippest Chinese bistro chain. You'll find chili garlic sauce near the Asian foods in your supermarket -- the rest of the sauce ingredients includes common stuff. Slice the orange peel into thin julienne strips before adding it to the dish. Since the flavor
from the peel is so strong, we won't need to add it until the end. Cook up some white or brown rice to serve alongside this dish and get the chopsticks ready.

1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce

1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)

Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.

Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl. Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated.
When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.

When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.


1 package (8 ounces) uncooked elbow pasta
1 1/2 pounds ground beef
1 can (14.5 ounces) diced tomatoes with onion and garlic
1 cup frozen chopped sweet green pepper
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon black pepper
5 eggs
2 jars (16 ounces each) bottled reduced-fat Alfredo sauce
1/4 teaspoon ground nutmeg (optional)
2 tablespoons grated Parmesan
1 bag (12 ounces) green salad with dressing (optional)

Heat oven to 375F. Coat shallow 3-quart casserole with nonstick cooking spray.

Cook pasta in large pot of lightly salted boiling water until al dente, firm but tender, 6 to 8 minutes. Drain.

While pasta is cooking, heat 12-inch skillet over high heat. Add beef; cook, breaking up with spoon, until no longer pink, about 3 minutes; drain off any excess fat from skillet. Add tomatoes, green pepper, cinnamon, salt and pepper; cook, uncovered, 5 minutes, until liquid has evaporated. Remove from heat.

Spread half the pasta over bottom of prepared casserole. Spoon meat mixture evenly over the pasta. Cover the meat with the remaining pasta.

Whisk eggs in a medium-size bowl until blended. Stir in Alfredo sauce and nutmeg until well blended. Slowly pour mixture evenly over the pasta in the casserole. Sprinkle the top evenly with the grated Parmesan cheese.

Bake the casserole in the 375F oven for 30 minutes or until the mixture is bubbly and the top is golden brown. Let casserole stand 15 minutes. Serve with salad, if desired.


2 cups sliced fresh peaches
1/4 cup sugar
1/4 cup orange juice
1 package yellow cake mix without pudding
1 package instant coconut pudding
1 cup water
4 eggs
1/2 cup salad oil

Creamy Peach Icing:
1/2 cup sliced fresh peaches
1 tablespoon sugar
1 tablespoon orange juice
1 package cream cheese (3 ounce)
1 tablespoon butter
1 teaspoon vanilla
2 cups confectioners sugar

Combine peaches, sugar and orange juice and set aside. In large bowl combine the two pudding mixes. Stir in the water, eggs and salad oil. Beat with electric mixer for 2 minutes at medium speed.

Drain peaches. Pour 1/2 of cake batter into greased and floured 13 x 9-inch pan. Arrange peach slices over top and cover with remaining cake batter. ake in 350 degrees oven until cake tests done (about 35 to 45 minutes).

Let cool in pan for 15 minutes before removing to serving platter. When cake has cooled, completely frost with Cream Peach Icing.
Creamy Peach Icing: Combine peaches, sugar and orange juice. Let stand and set aside. In bowl combine the cream cheese, butter, vanilla and confectioners sugar. Beat well. Drain peaches and reserve the liquid. Mash peaches and stir into cheese mixture. Thin if necessary with reserved liquid. Spread over cooled peach cake.


1 cup softened shortening (half butter or use butter flavored shortening)
1 cup peanut butter (smooth or crunchy style)
2 eggs
2 teaspoons vanilla flavoring

1 teaspoon baking powder
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated white sugar
1 cup dark brown sugar (packed)
3 cups all-purpose flour

Preheat Oven To 375 Degrees

Begin with a large mixing bowl; add the softened shortening (remember 1/2 butter or use the butter flavored shortening). Next add the peanut butter and blend the two together so well that you cannot tell one ingredient from the other.

In a separate little bowl beat the two eggs together vigorously and add the eggs to your bowl of ingredients. Blend all of the mixture together very well.

Add the baking powder, baking soda, salt and vanilla to the peanut butter mixture and blend together well.

Add the granulated sugar and the brown sugar to the peanut butter mixture and mix, mix, mix. When you feel the ingredients is well blended together add the flour.

The mixture will become very difficult to stir, but blend the ingredients together as well as you can, then, using your hands as you would if you were making bread, knead the mixture together very well.

Lightly grease a large cookie sheet, and begin pinching off enough cookie dough to roll into a ball the size of a walnut. Flatten the ball with your hands slightly and place the prepared cookie on the cookie sheet. Place each cookie about 2-3 inches apart.

Use a fork or a hand-held pastry cutter and slightly indent the top of each cookie, first one way and then the other, making a criss-cross design on top of each cookie.

Bake the cookies for 10-12 minutes and immediately remove the cookies from the cookie sheet so that they can cool.

The above mixture should make approximately 35 to 50 cookies, depending on the size of each dough ball.


1 cup crushed chocolate wafers (16 wafers)
2 tablespoons margarine, melted
1 tablespoon sugar
3 cups tiny marshmallows
2/3 cup fat-free milk
1/2 teaspoon peppermint extract
4 drops red food coloring (optional)
2 egg whites
3 tablespoons sugar
1/2 of an 8-ounce container reduced-fat frozen whipped dessert topping, thawed
Fresh mint leaves (optional)

For crumb crust, in a bowl stir together crushed wafers, margarine, and 1 tablespoon sugar with a fork. Press mixture into the bottom and up the sides of a 9-inch pie plate. Bake in a 375 degree F oven for 5 minutes. Cool.

For filling, in medium saucepan combine marshmallows and milk. Cook and stir over medium heat until marshmallows are melted. Remove from heat. Stir in peppermint extract and red food coloring, if desired. Pour into a metal bowl. Chill until mixture begins to thicken, stirring occasionally.

Remove the peppermint mixture from the refrigerator (it will continue to set). In a medium mixing bowl immediately beat the egg whites with an electric mixer at medium speed until soft peaks form (tips curl). Gradually add the 3 tablespoons sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).

When peppermint mixture is partially set (consistency of unbeaten egg whites), fold in the egg white mixture. Fold in the thawed dessert topping. If necessary, chill the filling about 30 minutes or until it mounds when spooned. Spoon the filling into the crumb crust. Cover and chill for 4 to 24 hours or until set. If desired, garnish with additional dessert topping and mint leaves. Makes 8 servings.


1 large onions sliced
1/4 cup butter; divided
4 to 6 pork chops approx. 1" thick
2 tablespoons brown sugar, firmly packed
1 tablespoon ketchup
1 tablespoon flour
1 cup ginger ale
salt and pepper to taste

Melt half of the butter in a skillet over medium heat; add onions; sauté until lightly browned. Remove onions to a 2 qt. baking dish. In the same skillet, brown the pork chops in remaining butter. Place chops over onions in the baking dish. Sprinkle with brown sugar. Blend ketchup with flour to form a paste; add ginger ale; stir well. Pour ginger ale mixture over the pork chops; sprinkle with salt and pepper if desired. Bake in a 350 oven for about 1 hour or until pork
chops are tender. Serves 4 to 6 people


1 3/4 cups all purpose white flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
1 tsp salt
2 egg whites, lightly beaten
3/4 cup canned pumpkin
1/4 cup canola oil (or other low saturated fat oil)
1/3 cup brown sugar
1/3 cup non-fat milk
1/4 cup non-fat plain yogurt
1 tsp vanilla extract
1/4 cup dried apricots (about 6 to 8), chopped fine
2 Tbsp chopped walnuts or almonds (optional)

Sift the flour, baking powder, baking soda, spices and salt into a large mixing bowl. In another bowl mix the egg whites, pumpkin, oil, brown sugar, milk, yogurt, vanilla, apricots, and optional nuts. Add the wet ingredients to the dry ingredients, stirring as little as possible to incorporate. Divide the mixture among twelve muffins cups that have been greased or sprayed with a cooking spray. Bake in the middle of a preheated 400F (200C) oven for 20 to 25 minutes, or until
the top of the muffins spring back when pressed. Makes 12 muffins.

1 (10 oz) pkg. frozen raspberries, thawed
1 (2 layer) box white cake mix
4 eggs
1/2 cup vegetable oil
1 small pkg. instant vanilla pudding

Raspberry Frosting
2 cups confectioner's sugar
1/4 cup soft butter
2 tablespoons raspberries
1/2 tsp. almond extract

Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve 2 tablespoons raspberries for frosting and a few for garnish.

Place cake mix, eggs, oil, pudding mix, 1/2 cup raspberry syrup and remaining raspberries in mixing bowl. Beat at medium speed 3 minutes. Pour into a greased and floured bundt cake pan. Bake at 350 for 50 to 55 minutes. Let stand 15 minutes before removing from pan. Frost with raspberry frosting and garnish with reserved raspberries.


1 pound scallops (or shrimp), fresh or frozen
1/4 cup soy sauce
1/4 cup salad oil
1/4 cup lemon juice
1/4 cup parsley (chopped)
Dash pepper
1/2 teaspoon salt
1 can (13 1/2 ounces) pineapple chunks, drained
8 ounces fresh mushrooms
2 medium green peppers (sectioned)
12 slices bacon

Thaw scallops (or shrimp) if frozen. Remove any shell particles and wash. Combine soy sauce, salad oil, juice, parsley, pepper and salt and pour over scallops. Let stand for 30 minutes, turning once.

Place mushrooms, pineapple and pepper pieces into a mixing bowl. Fry bacon slowly until cooked, but not crisp. Cut each slice of bacon in half.

Using long skewers, alternate scallops, pineapple, mushrooms, pepper pieces and bacon until skewers are filled. Place kabobs over mesquite coals and cook for six minutes. Turn and cook for additional four to six minutes.


1/2 cup dried Bing cherries
1/2 cup dried cranberries
8 assorted chicken pieces (breasts & thighs)

1 1/2 cups orange juice
1/2 cup sherry
1/2 cup brown sugar
3 teaspoons potato starch (available in synagogue kitchen - ask a Seder
committee member)(after Passover use cornstarch)

Preheat the oven to 350 degrees. Place the dried fruit in a medium bowl filled with hot water and let stand for 10 to 15 minutes. Drain and set aside.

Lay the chicken pieces, skin side up, in a baking pan. In a medium bowl, combine the orange juice, sherry, and brown sugar. Mix well, then stir in the dried cherries and cranberries and potato starch. Stir together, making sure the potato starch is dissolved.

Pour the sauce over the chicken pieces and bake, uncovered, for 45 minutes. Baste and bake 30 to 40 more minutes, covering the baking pan with aluminum foil during the last 15 minutes. The chicken should look a little crispy on the top, and the sauce should begin to thicken. If the sauce gets too thick, add about 1/4 cup orange juice or water during the last 15 minutes of baking.

Makes 6 servings

8 medium potatoes (sliced 1/4-inch thick)
1/2 to 2/3 cup extra-virgin olive oil
2 teaspoons fresh (or 1 teaspoon dried) thyme
2 teaspoons fresh (or 1 teaspoon dried) savory (or basil)
2 teaspoons sea salt
1 teaspoons freshly ground pepper

Preheat oven to 425 degrees F. Dry the potato slices on paper towels, and place them in a large bowl.

Add the oil, thyme, savory or basil, and salt and pepper, and mix thoroughly with your hands, to be sure each slice of potato is coated.

Spread the slices in two or three layers on a flat baking dish or cookie sheet and bake until crisp and golden, about 35 to 40 minutes.

Remove from dish with a spatula and serve


Sweet Onion Slaw:
4 cups packaged coleslaw mix with carrots
1 large sweet onion, thinly sliced
1/2 red bell pepper, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1/2 cup Ranch salad dressing
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice

Pork Tenderloin:
1/2 cup hickory-flavored barbecue sauce
2 chipotle chilies packed in adobo sauce, minced*
*Wear rubber gloves when handling hot chilies
2 pork tenderloins, about 2 pounds total
2 tablespoons garlic-flavored oil

For Slaw, combine coleslaw mix, onion and bell peppers in large bowl. Combine dressing, cilantro and lime juice in a small bowl; toss dressing mixture with coleslaw mixture just until all ingredients are well coated. Refrigerate, covered, until ready to serve.

For pork, prepare grill with medium-hot fire. Combine barbecue sauce with
chipotle chilies. Brush tenderloin with garlic-flavored oil. Grill 8 minutes per side, or until meat thermometer inserted in thickest part reads 150 degrees F. Brush tenderloin generously with barbecue sauce mixture and grill a couple more minutes, about one minute per side. Let tenderloin stand 5 minutes before slicing.

To serve, place slaw in center of platter. Surround with sliced tenderloin.
Remaining sauce can be served at the table. Serves 6.


1 pound fresh snow pea pods, stemmed (about 5-1/2 cups)
1/4 cup salad oil
2 tablespoons sugar
2 tablespoons sesame seeds, toasted
2 tablespoons water
2 tablespoons lemon juice
2 tablespoons vinegar
1 clove garlic, minced
4 cups shredded lettuce
4 strips bacon, crisp-cooked, drained, and crumbled
1/2 cup snipped fresh parsley (optional)
1 medium carrot, thinly sliced (1/2 cup)

If desired, cut large pea pods in half crosswise. Place the pea pods in a steamer basket over boiling water (the basket should not touch the boiling water). Cover and steam for 30 seconds. Remove pea pods from steamer basket. Rinse with cold water. Drain well. Cover and chill in the refrigerator for at least 1 hour.

Meanwhile, for dressing, in a screw-top jar, combine salad oil, sugar, sesame seeds, water, lemon juice, vinegar, and garlic. Cover; shake well. Chill in the refrigerator.

In a very large salad bowl, combine the pea pods, lettuce, bacon, and, if desired, parsley. Toss to mix. Shake dressing and pour over salad; toss lightly to coat. Top with sliced carrot. Makes 10 side-dish servings.


1/2 cup melted butter
1/2 cup dark brown sugar
1/2 cup maple syrup
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
3-4 acorn squash, cut in half, seeds and fiber removed
6-8 1-inch pieces of bacon
Salt and freshly ground pepper to taste

Combine the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, and cloves in a bowl and stir to combine thoroughly. Arrange the squash halves in a baking pan and divide the butter mixture between them. Top each with a piece of bacon and season with salt and pepper. Add about 1 inch of water to the baking pan and bake in a preheated 350 F oven until the squash is tender, about 30 minutes. Serves 6 to 8.


For cake
8 large egg yolks
1 1/2 cups sugar
1/4 cup whole milk
1 teaspoon vanilla
1/2 teaspoon finely grated fresh lemon zest
1 cup all-purpose flour
1/2 teaspoon salt
4 large egg whites

For syrup
1 1/2 cups Muscat de Beaumes-de-Venise or Essensia (orange-flavored Muscat
1/4 cup sugar
3/4 teaspoon ground cardamom

For filling
2 cups chilled heavy cream
1/2 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
1 1/2 lb strawberries, 5 left whole and remainder trimmed and cut lengthwise into 1/4-inch-thick slices

Special equipment: 3 (9- by 2-inch) round cake pans; parchment paper

Make cake layers:
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter cake pans. Line bottom of each with a round of parchment paper, then butter parchment and dust cake pans with flour, knocking out excess.

Whisk together yolks, 1 cup sugar, milk, vanilla, and zest in a large bowl until smooth. Whisk in flour and salt until combined (batter will be thick).

Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/2 cup sugar, a little at a time, beating at medium speed, and continue to beat until whites hold stiff glossy peaks, about 2 minutes more.

Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.

Divide batter among cake pans and bake, switching position of cake pans halfway through baking, until cakes are springy to the touch and a wooden pick or skewer inserted in center of each comes out clean, 20 to 25 minutes. Cool cakes in pans on racks 10 minutes, then invert onto racks. Carefully peel off parchment, then cool cakes completely.

Make syrup while cakes cool:
Bring wine, sugar, and cardamom to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 1 cup, 6 to 8 minutes. Strain syrup through a fine-mesh sieve and cool completely.
Make filling once cakes and syrup are cool:
Beat together heavy cream, sour cream, sugar, and vanilla in a bowl with cleaned beaters until cream just holds stiff peaks.

Assemble cake:
Prick cake layers all over with wooden pick or skewer, then brush or pour syrup, little by little, evenly over each layer, letting syrup be absorbed before adding more.

Transfer 1 layer (flat side up) to a cake stand or plate, then spread with a rounded cup of cream. Arrange some sliced strawberries in 1 layer over cream. Turn second layer over and spread a thin layer of cream over top, then place it, with the aid of a spatula, cream side down, over layer of strawberries. Continue making layers with cream, strawberries, and cake in same manner. Spread top with remaining cream and decorate with remaining strawberries.

Layers (without syrup) can be made 2 days ahead and kept, wrapped well in plastic wrap, at room temperature.
Wine syrup can be made 1 day ahead and chilled, covered. Bring syrup to room temperature before using. Cake can be assembled 1 hour ahead and kept at room temperature. Makes 10 servings.

Barbara Wojac, Nebraska

1 (8-ounces) package cream cheese, softened
1/4 cup crushed pineapple
1/2 cup pecans, chopped
1 (16-ounces) loaf French bread
4 eggs
1 cup whipping cream
1/2 teaspoon vanilla
1 teaspoon ground nutmeg
1 (12-ounces) jar (1 1/2 cups) apricot preserves
1/2 cup orange juice

Beat cream cheese and pineapple together until fluffy. Stir in nuts, set aside. Cut bread into 10-12, 1-1/2-inches slices; cut a pocket in the side of each.

Fill each with 1 1/2 tablespoons of the cheese mixture.

Beat together eggs, whipping cream, vanilla and nutmeg. Using tongs, dip the filled bread slices in egg mixture, being careful not to squeeze out the filling.

Cook on lightly greased griddle until both sides are golden brown.

Meanwhile, heat together preserves and juice. To serve, drizzle apricot mixture over hot French toast.

Crock-Pot Style

1-2 pounds of lean beef stew meat
6-8 medium size potatoes
1 medium size onion
3 cloves of garlic, peeled and chopped
1 can of whole baby carrots
2 stalks of celery
1 small can of beef broth
1 small can of tomato paste
1 small can of diced tomatoes
1/4 cup of vegetable oil
Garlic powder

Flour, season and brown the beef stew meat in a little vegetable oil in skillet over medium-low heat. While the beef stew meat is browning, peel and rinse the potatoes. Cut the potatoes into large chunks.

Rinse the celery stalks and slice into bite size pieces. Peel and slice the onion into chunks. Peel and chop the garlic cloves. When the beef stew meat is brown, add the meat to the crock-pot but not the oil. Add the potatoes to the crock-pot with the stew meat and give it a stir. Turn the crock-pot setting to high.

Open and drain the liquid out of the can of carrots. Discard the carrot liquid.

Place the carrots in the skillet that you used to cook the beef stew meat. There should be very little if any, oil left in the skillet. Turn the skillet to medium-high.
Add the onion, garlic and celery to the skillet. Lightly brown the vegetables in the skillet and then add the tomato paste to the skillet. Blend together very well by stirring and pushing the vegetables around in the skillet. When the tomato paste is hot, turn the heat off under the skillet and add the ingredients to the crock-pot.

Stir the ingredients in the crock-pot together briefly. Open the can of beef broth and add it to the crock-pot. Open the can of diced tomatoes and add that to the crock-pot. Lightly season the ingredients with the salt, pepper and garlic powder.
Mix together with a large spoon and cover with a lid.

When the crock-pot becomes hot or you can begin to see steam forming, reduce the heat to low or automatic and cook for 6-7 hours, or until the meat and potatoes are tender.

The meal can be cooked in 3-4 hours if needed by cooking on high temperature, but you should keep an eye on it and stir occasionally. Once the beef stew meat and potatoes are tender, you can thicken the juice slightly if needed by making a little paste liquid out of cornstarch and water and then stir the pasty liquid into the beef stew and stir. Serve with hot crescent rolls.


3 white potatoes - peeled and diced
1 small onion chopped small
2 cans white tuna
1 clove chopped
1 cup cream or 2 cups milk
1/4 stick butter
parsley chopped
3 cups water

Sauté onions, garlic in butter still soft. Add water and potatoes and boil still potatoes are soft. Add tuna chunks to water. Add cream or milk and fresh chopped parsley. Ready to eat

Notes: If you want a thicker chowder add 1-4 cup of flour to the milk before adding the cream or milk. If camping you can use canned potatoes and dried onion, parsley and garlic and canned milk.


4 cups torn green leaf lettuce
2 medium tomatoes, chopped
1 can (60z) tuna, drained and flaked or 1 1/2 cups cut-up cooked chicken
1 ripe avocado, peeled and diced
2 hard-cooked eggs, chopped
2 Tbsp. chopped green onions
2 slices bacon, crisp-cooked and crumbled or 2 Tbsp. real bacon bits
1/3 cup Wish-Bone Ranch-Up! Zesty Dressing

On two dinner plates, layer all ingredients except dressing. Top with dressing. If desired, season with salt and ground black pepper. Serves 2

4 servings

1 bulb of fennel small diced
1/2 cup each onion, carrot ,celery, medium diced
1Tbsp olive oil
8oz. skinless, boneless chicken thigh meat medium diced
1t fresh rosemary chopped fine
1 14oz can diced tomato if possible
1 14oz can chicken stock or broth
1 19oz can cannellini beans rinsed and drained

Heat a large pot over a medium heat. Add oil, fennel, carrot, onion, celery and chicken stir occasionally for 15 minutes. Add remaining ingredients, and simmer for 25 to 35 minutes. Add hot sauce, salt and pepper to taste

Would you like to kick this up for a football game? Here is what you add:
1 19 oz can of kidney beans
1 19 oz can black beans
1 19oz can black beans pureed

Always wash beans first. Now you have Tuscan Chicken Chili

Serves 8

3 cups white button mushrooms
1-1/2 tsp salt
1/2 cup water
2 medium onions, sliced
2 cloves garlic, sliced
1/4 cup olive oil
6 bay leaves
8 sprigs fresh thyme
8 sprigs fresh marjoram or 1 tbsp dried
1 sprig fresh rosemary
5 whole cloves
1/2 stick cinnamon
2 pickled serrano or jalapeno peppers, deseeded and cut into strips
1/2 tsp very coarse cracked black pepper
1/2 cup cider vinegar
3 cups water
brown sugar, optional
salt, to taste
1 small cauliflower cut into florets
1/2 lb. green beans, blanched
4 carrots, peeled and sliced

Place mushrooms and salt into hot, dry pot and stir a minute or two. Add 1/2 cup water and cover immediately. Let sit for 3 minutes and then stir.

Let steam for 8 minutes without stirring. In a large pot, sauté onions and garlic in olive oil until soft.

Add spices, peppers and stir. Add vinegar and 3 cups water. Add the brown sugar, if desired. Bring to a boil and season with salt.

Add cauliflower to the pot and cook until tender. Remove the cauliflower and reserve in serving bowl.

Add carrots and cook until tender. Remove and add to cauliflower bowl. Continue and repeat the process with the mushrooms and the green beans.

Top the vegetables with the cooking liquid.


1 lb ground beef
8 hot dog buns or 16 hamburger buns
1/2 medium onion
Salt to taste
Pepper to taste
American cheese (optional)
Pickle slices (optional)

Prepare the beef ahead of time by separating into 16 1 oz portions and flattening each on wax paper into very thin square patties, about 2 1/2 inches on a side. Using a small circular object like the tip of a pen cap, make five small, evenly spaced holes in each patty. Freeze the patties ( still on the wax paper) completely and you're ready to cook.

If you're using hot-dog buns, cut off the ends and then cut each bun in half to make 2 buns from each. If you're using hamburger buns, cut each down to a 2 1/2 inch square. Slice the onion into match-size pieces. Grill the faces of the buns in a large pan over medium heat.

In the hot pan, spread out tablespoon-size of onions 3 inches apart. Salt and pepper each pile of onions.

On each pile of onions place a frozen beef patty. You may have to spread the onions out some so that the hamburger lies flat. Salt each patty as it cooks.

Cook each burger for 4 to 5 minutes on the onions. If you made the burgers thin enough, the holes will ensure that each patty is cooked thoroughly without flipping them over.

Assemble by sandwiching the patty and onions between each grilled bun. If you want to add pickle slices to your burger, stack them on top of the grilled onions.
For a cheeseburger, you'll have to cut a slice of American cheese to the same size as the burger, and then it goes on top of the onions, under the pickles.








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