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 lb Ground chuck
1 6-oz can Tomato paste
1 tbsp Sugar
1 tbsp Yellow mustard
1 tbsp Dried, minced onion
2 tsp Chili powder
1 tsp Worcestershire sauce
1 tsp Salt
1/2 tsp Celery seed
1/2 tsp Ground cumin
1/4 tsp Black pepper
1 cup Water

Cook the ground chuck in a pan and break into small pieces. Season with salt and pepper. Add in the remaining ingredients.

Simmer for about 30 minutes until thickens.

Boil some water in a pot, and add in however many frankfurters you want. Boil for about 8 to 10 minutes.

Place the frankfurter in a hot dog bun and spread on 3 tablespoons of the sauce you just made. Spread the cheddar cheese on top.

Yield: 6 servings

6 roasted Anaheim chilies, skinned, seeded and chopped
2 tsp. fresh ginger, chopped fine
4 cloves garlic, minced
1/4 tsp. ground cardamom
1/4 tsp. ground turmeric
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 cup red wine
2 lb. sirloin steak, cut into 1/2-inch strips
1/4 cup olive oil
2 cups chopped onion
2 medium bell peppers, seeded and cut into strips

Purée Anaheim chilies, ginger, garlic, remaining spices and wine to a smooth paste, set aside. Heat oil in a skillet. Brown beef in hot oil. When evenly browned, remove and drain off all but 2 Tbsp. oil.

Sauté onion in the oil until soft but not browned. Add the bell peppers and sauté for an additional 3 minutes. Add the chili purée and bring to a boil, stirring constantly. Add the beef and mix until strips are coated with sauce. Reduce heat and simmer 5 minutes more until the beef is done.


1 pkg. (2 layer) spice cake mix
1 can (2l oz.) apple pie filling (or peach pie filling)
3 eggs
3 tablespoons of sugar
1 tsp. ground cinnamon
Whipped topping

Heat oven to 350. Grease (or lightly spray) bottom only of a 13 x 9 baking pan.

Beat cake mix (dry), pie filling and eggs in a large bowl on low speed for 2 minutes. Spread half of the batter in the pan. Mix sugar and cinnamon; sprinkle half of the mixture over the batter in the pan. Spread remaining batter in pan; sprinkle with remaining sugar/cinnamon mixture

Bake 32 to 36 minutes or until toothpick inserted in center comes out clean; cool. Serve with whipped topping. Makes 12 servings


1/2 cup apple jelly
1 tsp. cinnamon
1/4 tsp. ground allspice
1/8 tsp. ground cloves
4 - 1" thick pork chops
2 small baking apples, cored and sliced

Combine first four ingredients in saucepan; cook over low heat, stirring occasionally, until jelly melts. Keep warm. Place pork chops on rack in broiler pan. Broil 5" from the heat, seven minutes on each side. Remove from oven; brush one side with jelly glaze, and broil three minutes. flip and brush the other side with glaze; top with apple slices, and drizzle with remaining glaze. Broil 3 minutes. Makes 4 servings


1 cup canned applesauce
3/4 cup brown sugar, packed
1/2 cup cooking oil
1 3/4 cup all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 cup raisins
1/2 cup chopped nuts

Combine applesauce, brown sugar and oil, mix thoroughly. Sift dry ingredients together in bowl. Add raisins and nuts. Stir in applesauce mixture and blend well. Pour batter into greased and floured 9X9X2 inch baking pan. Bake at 350 degrees for 35 to 40 minutes, or until cake tests done. Frost with buttercream
frosting if you like.


7 tablespoons unsalted butter
Sliced hearts from 5 large artichokes (leaves & choke discarded, stems peeled)
1 medium leek, white-and-light-green part, sliced and rinsed
6 garlic cloves, chopped
1/2 cup sliced yellow onion
3 shallots, sliced
8 ounces Yukon Gold potatoes, peeled and sliced
12 cups chicken or vegetable stock
1/2 bay leaf
2 sprigs thyme
4 sprigs parsley
1/4 teaspoon cracked black peppercorns
1/2 cup cream
Salt to taste.

In a large pot, melt 3 tablespoons of the butter and cook the artichoke hearts, leek, garlic, onion and shallots until tender but not brown. Add the potatoes and stock. Tie up the bay leaf, thyme, parsley and peppercorns in cheesecloth and add to the pot. Simmer, uncovered, 1 hour.

Remove and discard the herbs. Puree the soup and pass it through a fine strainer. When ready to serve, heat the soup and whisk in the remaining butter and the cream. Season with salt and serve. Yield: 8 servings.


2 ripe avocadoes, peeled, pitted and diced
1 sweet onion, chopped
1 15-oz. can black beans, drained and rinsed
1 tomato, diced
Juice of 2 limes
1/4 cup olive oil
2 jalapeno peppers, seeded and chopped
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced
Salt and pepper to taste

Combine all ingredients in a bowl and allow to sit for flavors to blend.

(Loganberry Inn B&B, Fulton, MO)

4 eggs
2 cups sugar
1 cup butter, melted
1/2 cup flour
1/2 cup cocoa
2 teaspoons vanilla

Preheat oven to 325 degrees. Cream eggs and sugar. Add melted butter. Sift flour and cocoa together and add to mixture. Pour into a 9 x 12-inch greased pan. Set in a pan of hot water and bake for 45 minutes to an hour or until crusty on top and soft inside. Serve warm with a scoop of ice cream. Serves: 8.

(Adapted from Lupa restaurant)

For the porrata:
2 medium leeks, white-and-light-green parts, sliced 1/2-inch thick
1/2 large white onion, cut into
1/2-inch dice
4 tablespoons unsalted butter
2 cups chickpeas, drained and rinsed
Salt and pepper to taste.

For the tuna and broth:
1 cup chopped white onion
1 cup chopped red onion
1 cup chopped carrot
1 cup chopped celery
1 cup chopped fennel
1/2 cup peeled garlic cloves
1 tablespoon freshly cracked black peppercorns
1 1/3 cups medium-bodied red wine
Salt to taste
6 8-ounce pieces tuna belly (see note)
2 1/2 cups fresh breadcrumbs from crusty white bread
3/4 cup young extra-virgin olive oil
Juice of 1 lemon
2 ounces sliced black truffles (optional).

For the porrata, rinse the leeks in several changes of cold water to remove all grit. In a small saucepan, combine the leeks, onion, butter and 1/2 cup water. Simmer, uncovered, until leeks are tender, about 25 minutes. Add the chickpeas and season with salt and pepper. Set aside.

For the tuna and broth, combine the onions, carrot, celery, fennel, garlic and pepper in a large pot. Add 5 1/2 cups water. Boil, uncovered, for 40 minutes. Meanwhile, simmer the wine until it is reduced to about 1/4 cup.

Strain the vegetable broth. Press the vegetables to force some pulp through the strainer into the broth. Add the reduced wine. There should be about 2 cups broth; if you have more, simmer it gently until reduced to 2 cups. Season lightly with salt.

Preheat oven to 300 degrees. Spoon two heaping tablespoons of porrata into each of 6 individual ovenproof casserole dishes. Season the tuna well with salt and pepper and place a piece in each dish. Top each piece with 2 tablespoons of porrata and pour 1/4 cup of broth over each. Bake 25 to 30 minutes, until the tuna is medium to medium-well done, basting at least once.

Meanwhile, mix together the bread crumbs, olive oil, lemon juice and truffles. When the tuna is done, top each portion with about 1/3 cup of the mixture and serve. Yield: 6 servings.

Note: Tuna belly is available from most fish markets by special order.

Yield: 4 servings

4 Tbsp. unsalted butter
1/2-cup green onion, finely chopped
1 clove garlic, minced
1 lb. zucchini, trimmed and sliced 1/8-inch thick
1/2 cup grated pepper jack cheese
1 egg
1/2-cup sour cream
2 Tbsp. dry white wine
1/2 tsp. salt
2 Tbsp. chopped fresh basil or I tsp. dried

Preheat the oven to 350 degrees F. Butter an 8 by 8-inch baking dish.

Melt 1 Tbsp. of the butter in a large frying pan over medium heat. Add the onion and garlic and sauté until the onion is translucent.

Scrape into a bowl. Melt the remaining butter over medium high heat in the same frying pan. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender. Transfer to a food processor and pulse until smooth. Add the remaining ingredients except the onion, garlic mixture and pulse to combine. Add the onions and garlic and pulse once. Pour into the prepared baking dish. Bake for 30 minutes until lightly golden.


2/3 cup sugar
1/3 cup shortening
2 eggs
1 teaspoon vanilla
1 cup mashed bananas
1 3/4 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped nuts

Cream shortening, sugar, vanilla, egg until light and fluffy. Mash bananas and blend into the first mixture. Sift flour, baking powder, salt, together. Stir in the nuts. Add flour mixture & nuts to banana mixture, mix thoroughly. Grease and flour bottoms only of a 9x5 or 8x4 loaf pan. Spoon batter into pan. Push batter into corners, leaving a hallow in the center. Let stand 20 minutes before baking. Bake at 350° about 1 hour. Cool in pan 30 minutes before turning out on rack. Let stand over night before slicing. Makes 1 loaf. Note: Smaller pan requires less baking time.


4 sheets phyllo dough, thawed following package directions
5 tablespoons unsalted butter, melted
1/2 cup confectioners_ sugar
1/2 cup finely chopped toasted pecans
2 medium-ripe bananas, sliced lengthwise into quarters
1 to 2 tablespoons honey

Heat oven to 400F. Line baking sheet with parchment paper.

Cut phyllo sheets in half lengthwise to make 8 rectangles, about 17 x 6-inches. Brush one phyllo sheet half with some of the melted butter. Keep remaining phyllo sheets covered to prevent drying out.

Sift 1 tablespoon confectioners' sugar evenly over top of buttered sheet. Sprinkle evenly with 1 tablespoon nuts. Place a banana quarter along short edge of phyllo, trimming banana to fit. Starting with short end, tightly roll up banana in phyllo. When almost to the end of rolling, daub a little honey along the edge to help seal the packet. Repeat with the remaining phyllo and other ingredients to make another seven strudels for a total of eight strudels.

Place strudels on parchment-lined baking sheet. Brush strudels with melted butter.

Bake in 400F oven for 12 to 15 minutes or until the strudels are golden brown and the phyllo is crisp. Let the strudels cool slightly, and then serve warm.
8 servings.


1 pound lean ground beef
1 sweet onion, chopped
1 and 1/2 cups white corn
2 cup enchilada sauce
2 tsp. chili powder
1 tsp. garlic salt
1 tsp. cumin
1 16-oz. can refried beans
10 10-inch flour tortillas
2 cups Monterey Jack cheese, shredded
1 cup shredded lettuce
Sour cream
1 tomato diced

Brown ground beef in a skillet, drain excess fat and add onion and corn and cook until vegetables are tender. Stir in enchilada sauce, chili powder, garlic salt, and cumin and cook for several minutes then set aside. Spread a thin layer of beans onto each tortilla and top with some of the beef mixture. Top with some shredded cheese. Fold up burrito style and place seam side down on a lightly greased baking sheet. Bake for 15 minutes at 400 degrees and serve with lettuce, sour cream and tomatoes on top.


1 cup flour
3/4 cup granulated sugar
3 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup heavy cream
2 tablespoons canola oil
1 teaspoon vanilla
3/4 cup brown sugar
1/4 cup bittersweet chocolate, finely chopped
1 3/4 cups boiling water

Preheat oven to 350 degrees.

In a mixing bowl, stir together flour, sugar, cocoa, baking powder and salt. With a fork, mix in milk, oil and vanilla. Spread the batter evenly in a lightly buttered 9-inch square baking pan. Combine brown sugar and 1Z4 cup chocolate; sprinkle over the batter. Slowly pour boiling water over the batter and brown sugar and chocolate mixture. Bake for 40 minutes. Let cake stand for 5 minutes. Spoon into dessert dishes or cut into squares. Serve with whipped cream or ice cream.


4 cups blueberries, thawed if frozen
2 Tbsp. lemon juice
2 Tbsp. instant tapioca
1/2 tsp. salt optional
1-1/4 cups sugar
3/4 cup all purpose flour
3/4 tsp. baking powder
1 egg, beaten lightly
2 Tbsp unsalted butter, melted

Preheat oven to 350F. Combine first 4 ingredients and 1/2 cup sugar in a 9 inch baking dish. Set aside 5 minutes. Combine remaining sugar, flour and baking powder in a food processor or bowl and mix thoroughly. Add beaten egg and process until mixture resembles coarse meal. Sprinkle flour mixture over blueberries. Drizzle with melted butter. Bake 40 minutes or until top is golden brown and mixture is bubbly. serves 8 people.


1 16 oz. pkg pinto beans
1 tsp. garlic powder
1tsp. onion powder
3 lbs lean ground beef
1- 2 lbs of shredded cheddar cheese ( or may use the Colby-jack combo)
1 large jar of salsa of choice
3 packages taco seasoning mix
2 16 oz. cans black olives
4 packages corn tortillas

Cook beans according to directions on bag, adding garlic and onion powder to
the water used for cooking. When they are done, drain completely. Mash the
beans with a potato masher using some of the salsa until they are of desired consistency. I mash until about half the beans are smashed. Cook ground beef in skillet until no longer pink, add taco seasoning and rest of salsa, simmer several minutes. Chop olives very fine. Mix refries, meat, olives and cheese in large pan or bowl. Put a large tbsp or so of mixture on each tortilla and roll up. Stack the rolled burritos in ziplock bags and put into the freezer. Take out as many as needed and microwave in plastic until warmed through. Top as desired.
It is best to serve bowls of regular taco toppings and your diners can dress their
own burritos.


2 cups sliced California almonds, toasted*
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup granulated sugar
1 1/4 cups buttermilk (or nonfat yogurt, if desired)
1 egg
2 teaspoons almond extract
1/2 cup butter
2 tablespoons heavy cream
Granulated sugar

Toast almonds*; cool, then crumble and set aside. Preheat oven to 425F. Oil two 101Z2x151Z2-inch baking sheets; set aside. Combine flour, baking powder, soda, salt and sugar in large 3-quart mixing bowl; set aside. Whisk buttermilk, egg and almond extract together in small bowl; set aside. Cut butter into dry ingredients until mixture resembles coarse crumbs. Add almonds, reserving a few for topping. Add buttermilk mixture and mix lightly with a large fork until
mixture clings together and forms a soft dough. Turn onto lightly floured surface and knead gently 5 or 6 times. Divide dough into quarters. Roll out 1Z2-inch thick into four rounds. Place on prepared baking sheet and cut each round into 6 wedges. Brush each round with cream; sprinkle with sugar and reserved almonds. Bake at 425F for 12 to 15 minutes until done and lightly browned. Serve hot with lots of butter. Servings: 2 dozen

Notes * To toast sliced California almonds, spread in an ungreased baking pan. Place in single layer on ungreased baking sheet. Bake at 350F just until fragrant and light brown, 5 to 7 minutes; stirring frequently to prevent scorching. Remove from oven and cool. Note that almonds will continue to brown slightly once removed from oven.


3 tablespoons butter
1/2 cup brown sugar
6 cups of milk, divided
1 cup of granulated sugar
12 egg yolks, beaten
1 tablespoon Scotch whiskey (optional)

In large saucepan, heat butter and brown sugar until butter is melted and sugar is dissolved. In a bowl, mix together 3 cups milk, granulated sugar and egg yolks. Remove saucepan from the heat and add bowl mixture to saucepan, stirring constantly until blended. Return saucepan to medium heat. Cook, stirring, until mixture just coats a metal spoon. Remove from heat. Stir in remaining milk and the Scotch, if using. Cover and chill several hours or overnight. Freeze in a 4- to 5-quart ice cream freezer container.

(Tequila Shrimp)

The zest and juice of 1 orange
6 Tbsp butter
1/2 medium onion, finely chopped
2-4 cloves garlic, finely chopped
1 1/2 - 2 lbs large shrimp, peeled and deveined
1 canned chipotle chili en adobo, or 1 jalapeno, finely chopped
1/4 cup tequila
Salt and freshly ground pepper to taste
Chopped fresh cilantro (coriander leaves) for garnish

Place the orange zest in a small strainer and dip into boiling water. Remove immediately and rinse under cold water. Repeat three times to remove the bitterness. Pat dry and set aside. Heat the butter in a large skillet over moderate heat and sauté the onion and garlic for 5 minutes. Add the shrimp and sauté until the shrimp turn pink and begin to curl, 2 to 3 minutes. Add the chipotle, tequila, orange zest and juice, salt, and pepper and cook until the shrimp are cooked through and the sauce has reduced by about half, 3 to 4 minutes.
Serve garnished with chopped cilantro. Serves 4 to 6.


1 Pillsbury refrigerated pie crust (they come 2 to a box)
4 heaping cups pitted, tree-ripened pie cherries (thawed, if frozen)
1/2 cup sugar
4 Tbsp corn starch

1/2 cup coconut
1/3 cup slivered almonds

Take the pie crust out of the box. Leave it in the plastic and let it sit on your counter to soften up. 30 minutes should do it.

You'll need a 9-inch fluted tart pan. Remove crust from package and lay it over the tart pan. Carefully ease the crust into the recesses of the tart pan. There will be about 1 inch of crust sticking over the top. Fold that over so the top of the crust lines up with the top of the tart pan. Poke holes in the crust with a fork to keep it from bulging up while baking. Look for cracks in the folds of the crust. If they are close to showing, try to push them back together with your fingers; otherwise your finished crust will have larger cracks when it expands as it bakes and your filling could leak later.

Bake according to package directions for 400 degrees for 7 to 9 minutes. Cool.

Meanwhile, put your cherries in the sauce pan with the sugar. Cook on medium high until the sugar melts and the mixture starts to bubble. Then add cornstarch one tablespoon at a time. You might need to sift your cornstarch into the mixture. It's a real pain to get the white blobs back out if the cornstarch does not mix in well. Continue to cook cherry mixture on medium. As it bubbles, it will get thicker with each addition of cornstarch. When it looks thicker, glossy and like pie filling, you are ready to let it cool down.

While the pie filling is cooling you can toast your (optional) coconut. This is not required as part of the recipe but it looks great on top of the cherries and adds more texture. Put the coconut on a cookie sheet. Bake in a 350 degree oven for about 7 minutes. Keep an eye on it. When coconut toasts it "goes fast." One minute it's not toasted, and the next the whole outer edge is brown. When this happens, take it out of the oven and just stir it up. All will be crispy and some of it will be browned.

Pour the tart filling in the crust. Spread it to the edges and sprinkle with coconut and slivered almonds. Leave a rim of the cherries around the edges so the red "pops." It will look great.

Store leftovers in a refrigerator. If you like it warm you can gently reheat it in the oven. Serve with ice cream if you like.


10-12 chicken thighs, boneless and skinless, thawed
1 tsp. butter
garlic powder
Mrs. Dash seasoning
Lowry's seasoning salt
2 tsp. Worcestershire sauce
3/4 cup water
3 chicken bouillon cubes
1 to 1-1/2 cups dry white wine (cheap brand works fine;don't use "cooking wine.")
1/2 cup sour cream
1/4 cup dried minced onions (This quantity may be halved if want to lower
the carbohydrate count, but don't leave them out altogether)

Melt butter in your largest skillet. Place half the chicken thighs in the pan. (The chicken will be cooked in two batches.) Sprinkle chicken generously on both sides with garlic powder, Mrs. Dash, and Lowry's salt. Sprinkle with pepper to taste.

Cook until well browned, and remove chicken and brown bits to a bowl. Cook
the rest of the chicken the same way. When the 2nd batch is done, dump the
first batch back into the skillet, so that all the chicken is now in the pan.

Heat 3/4 cup water in microwave and dissolve the 3 chicken bouillon cubes in it. Add the wine and sour cream and stir well. Add the minced onions. Pour the wine mixture over the chicken. Make sure the onions are submerged in liquid. Simmer for about 1 hour, until liquid is almost gone.


1 stick butter (1/4 lb, 1/2 cup)
16 oz. fresh mushrooms, sliced
1 1/2 lb. fresh broccoli, chopped
1 1/4 lb. chicken breast, cooked, chopped
1/4 tsp garlic salt
1 1/2 cups diced onion
1 lb. cream cheese
1 Tbsp salt
1 tsp pepper

Sauté vegetables in melted butter until tender. Add diced chicken breast and
seasonings. Add cream cheese to mixture and blend over low heat until cheese is melted. Pour mixture into buttered casserole and heat in oven at 350 degrees until bubbly, about 30 minutes.


10 (6 or 8 inch) corn or flour tortillas
10 hot dogs
2 cups salsa
1 (16 oz) can chili
1 c. shredded cheddar or Monterey jack cheese

Preheat oven to 350. Grease a 13 x 9 inch baking dish.

Soften tortillas as directed on pkg. Place 1 hot dog and 3 tablespoons of chili on each tortilla. Roll up tortillas; place seam down in a baking dish. Spoon salsa over tortillas. Cover and bake 20 minutes. Sprinkle with cheese and then bake another 5 minutes or until cheese has melted.


1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 Tbsp butter, melted

1 lb. cream cheese
1/4 cup granulated sugar
2 tsp. lemon juice
4 large eggs
1 cup sour cream
1 cup mashed bananas (approx. 3 bananas)

Make Crust:
Preheat oven to 350 F.

Place the crumbs in a mixing bowl and add the sugar and butter. Blend well.
Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch spring-form pan. Smooth the crumb mixture along the bottom to an even thickness. Bake 10 minutes. Cool before filling.

Make Cheesecake:
Preheat oven to 350 F.

In a large mixing bowl, beat the cream cheese, sugar and lemon juice together. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and the mashed bananas and blend well until very smooth. Pour the mixture into the prepared crust. Bake for 1 hour.

Cool in the oven, with the door propped open, until the cake is at room temperature. Chill until serving time. Yield: 10 servings.

Yield: one 9-inch cake, 8 servings

1 lb. softened cream cheese
3 oz. softened butter
1 cup Splenda
2 tsp. vanilla
1/2 tsp. salt
2 eggs
1 cup coconut flour (fine grain used for macaroons)
1/2 cup pecan flour
1/2 cup unsweetened cocoa powder (sifted)

Preheat oven to 325 degrees F.

Beat cream cheese and butter together until smooth and creamy. Add Splenda, vanilla and salt, mix thoroughly. Add eggs and mix thoroughly.

Add coconut and pecan flour and mix until well incorporated. Lastly, add cocoa powder and mix well.

Butter a 9-inch cake pan, pour in batter. It can take up to an hour but check after 45 minutes. You don't want to over-bake this cake. Insert a toothpick until it comes out MOSTLY clean. This cake is moist and chewy, somewhat like a brownie so it's okay to take it out a little short. It will finish baking in it's own heat. Let it cool for 30 minutes and then turn out onto a plate and chill.

This is a very versatile recipe, it can be frosted with a flavored cream cheese frosting, served warm like a flourless chocolate cake with whipped cream, or made into a brownie sundae and topped with ice cream, various sauces and nuts.

(Borgman's B&B, Arrow Rock, MO)

2 packages yeast (2 slightly rounded teaspoons makes 1 package yeast)
1/2 cup warm water (110 to 115 degrees F)
3/4 cup sugar
3/4 cup shortening
1 cup boiling water
1 cup cold water
2 eggs, beaten
1-1/2 teaspoons salt
7 cups flour

Dissolve yeast in warm water. Add 1/2 teaspoon sugar. Melt shortening in boiling water. Add cold water and eggs. Mix well. Add sugar, salt, yeast, and sifted flour. Mix well until smooth, may knead in a little more flour so you can handle the dough. Place in a bowl and grease top of dough, then leave covered with a cloth in the refrigerator for at least 2 hours.

For dinner rolls: Roll and cut to desired size or pinch off and form small rolls, roll in butter, and let rise at room temperature for about two hours. Bake at 350 for 20 to 25 minutes.

For cinnamon rolls: Divide in half, roll out. Cover dough liberally with melted margarine, cinnamon, and brown sugar. Put margarine, cinnamon, and brown sugar in bottom of pan. Roll dough and cut in about 1-inch strips, then place in pan. Let rise at room temperature about 2 hours. Bake at 350 degrees for 20 to 25 minutes. As soon as you take them out of the oven, turn the pan of rolls out onto another plate. You may add a powdered sugar glaze.


2 tablespoons instant coffee granules
3 tablespoons light cream or half-and-half
1 cup butter (no substitutes), softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup chopped nuts
1/2 cup miniature semisweet chocolate pieces

Heat oven to 375 degrees F. Stir together instant coffee granules and 1 tablespoon of the light cream or half-and-half in a small bowl until coffee
dissolves; set aside.

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and salt; beat until combined. Beat in the coffee mixture, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

Divide the dough in half. Set one portion aside. Stir the remaining 2 tablespoons light cream or half-and-half and the cocoa powder into the remaining portion. Stir nuts into chocolate dough. Stir chocolate pieces into plain dough. Spoon a scant 1 teaspoon of each dough side by side on an ungreased cookie sheet. Press dough pairs together.
Bake 8 to 9 minutes or until just set. Cool 1 minute on cookie sheet; transfer to wire racks and cool completely. Makes about 48.

Zingy, creamy, chopped eggs for sandwiches and salads.

4 eggs, hard boiled
2 tablespoons mayonnaise
1 1/2 teaspoons mustard, preferably French's
2 teaspoons rice vinegar, cider vinegar, or leftover pickle juice
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1 stalk celery, minced
2 teaspoons pickle relish
Paprika, for garnish

Hard-boil eggs at least 15 minutes. Run under cold water and peel. Place eggs in a bowl and smash with a fork until chopped up. Add all ingredients, except paprika, including salt to taste. Mix well, chill for at least 5 minutes and spoon on pieces of bread, toast, lettuce leaves, combination salad or crackers. Sprinkle with paprika.

(Persian Fruit Salad) 6 servings

2 seedless oranges, peeled and cored
2 apples, peeled, cored
2 bananas, sliced
2 cup pitted dates, chopped,
1 cup dried figs, chopped, or apricot
1 cup orange juice
1 cup almonds, chopped or coconut

Place fruit in serving bowl. Pour orange juice over fruit and mix gently. Garnish with almonds or coconut. Cover and chill several hours before serving.


Vegetable or peanut oil, for deep frying
1 raw oyster
Flour seasoned with salt and pepper, for dredging oysters
Batter made of flour, water, salt and pepper (approximately 1 part
flour to 2 parts water)
Fine breadcrumbs (preferably homemade) seasoned with salt, pepper and
paprika, to taste
Leaf of Boston or iceberg lettuce
3 ounces fresh lump crabmeat
1 tablespoon Ernesto's Cocktail Sauce (recipe follows)
Wedge of lemon

Ernesto's Cocktail Sauce:

1 cup ketchup
1/2 teaspoon horseradish
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce, or to taste

To cook oysters: Heat oil to 350 degrees. Pat the raw oyster dry with paper towels, then dust with seasoned flour; shake off excess flour. Whisk flour, water, salt, and pepper batter together in a bowl until it is smooth. It should be about the consistency of heavy cream. Dip the oyster into batter, shake it, then dip into the seasoned breadcrumbs, shaking again to remove excess crumbs.

Deep-fry the oyster just until golden brown, about 40 seconds.

To assemble Oyster Nest: Place lettuce leaf on serving plate. Place crabmeat on lettuce, forming a "nest." Add Ernesto's Cocktail sauce in the center of the nest, then place fried oyster on top of the sauce. Serve with a wedge of lemon.

For Ernesto's Cocktail Sauce: Combine all ingredients; refrigerate until serving time. Serve cold. (Refrigerate leftover Cocktail Sauce for other uses.) Serves 1

(Persian-Style Chicken with Walnut, Onion, and Pomegranate Sauce)
Yields 4 to 6 servings

1/2 stick (1/4 cup) margarine
2 1/2- to 3-pound chicken, cut into serving pieces
2 onions, sliced thin
1 teaspoon ground cinnamon
2 cups coarsely ground toasted walnuts
1 pomegranate (about 8 to 10 ounces) halved and squeezed gently to yield
enough seeds and juice to measure about 2/3 cup
1/2 cup tomato sauce
1 1/2 cups chicken broth
1 tablespoon plus 1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon molasses

In a large heavy skillet heat the margarine over moderately high heat until the foam subsides, in it sauté the chicken, patted dry, turning it once, for 15 minutes, or until it is browned on all sides, and transfer it to a plate. Add the onion to the
skillet and cook it over moderately low heat, scraping up the brown bits, for 10 minutes, or until it is golden and softened. Stir in the cinnamon and cook the mixture, stirring, for 1 minute. Stir in the walnuts and cook the mixture, stirring, for
1 minute. Stir in the pomegranate seeds and juice, tomato sauce, broth, lemon juice, salt, pepper, and molasses, bring the mixture to a boil, and simmer it for 3 minutes. Add the chicken and any juices that have accumulated on the plate and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked

Ginger, cinnamon, long pepper, honey and nutmeg compounded into a baked goodie are a specific Arab prescription for potency. In the Middle Ages, aphrodisiac spices were kneaded into pastries intended for the beloved. A little sugar and intensely flavored spice makes everything nice.

3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
Pinch cayenne pepper
Pinch ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla
1 1/2 cups old-fashioned or quick-cooking rolled oats
1/2 cup raisins

Preheat oven to 375 degrees F. In a mixing bowl, sift together flour, spices, baking soda and salt. In a large bowl with an electric mixer, beat butter and sugars until light and fluffy. Beat in egg and vanilla.

Add flour mixture and slowly beat until just combined well. Stir in rolled oats and raisins (dough will be stiff).

Working in batches, drop dough by level tablespoons about 2 inches apart onto an ungreased baking sheet and bake in middle of oven until golden, 8 to 10 minutes. Cool cookies on baking sheet for 1 minute and transfer to racks to cool completely. Makes about 25 cookies.


Butter-flavored cooking spray
1/4 tsp. sugar
1/2 cup unsweetened cocoa
6 Tbsp. hot water
2 Tbsp. stick margarine
3 Tbsp. all-purpose flour
3/4 cup 1 percent low-fat milk
1/4 cup sugar
1/8 tsp. salt
4 large egg whites
3 Tbsp. sugar
Warm Turtle Sauce*

Preheat oven to 375 F. Coat a 1 1/2-quart soufflé dish with cooking spray;
sprinkle with 1/4 teaspoon sugar. Set aside. Combine cocoa and hot water in
a bowl. Stir well; set aside.

Melt margarine in a small, heavy saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Add milk, 1/4 cup sugar, and salt; cook 3 minutes or until thick, stirring constantly. Remove from heat. Add cocoa mixture; stir well. Spoon into a large bowl; let cool slightly. Beat egg whites (at room temperature) at high speed of a mixer until foamy. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup egg white
mixture into cocoa mixture; gently fold in remaining egg white mixture.

Spoon into prepared soufflé dish. Bake at 375 F for 35 minutes or until puffy and set. Remove from oven; serve warm, at room temperature or chilled with Warm Turtle Sauce.

Warm Turtle Sauce

6 Tbsp. fat-free caramel-flavored sundae syrup
3 Tbsp. chopped pecans, toasted

Place caramel syrup in a small bowl and microwave at HIGH for 30 seconds,
or until warm. Stir in chopped pecans. Makes 1/2 cup. Makes 6 servings


4 medium carrots
3 tablespoons butter
1 tablespoon sugar
pinch cinnamon
grated zest of 1 orange
1 knob of ginger, peeled and grated
3/4 cup heavy cream
1 egg
1 egg yolk
salt and pepper

Preheat oven to 300 degrees.

Peel carrots and cut very thin. Place carrots in a 4-quart saucepan over medium heat, then add the butter, sugar, cinnamon, orange zest and ginger. Add enough water to cover the carrots and cook with lid on for 5 minutes. Uncover and cook over higher heat until carrots are soft. Process in a blender or food processor.

Season the cream with salt and pepper and bring to a boil. Add the cream to the carrots and purée until smooth. Blend in the egg and the egg yolk.

Butter four 3-inch custard cups or other molds and add the carrot purée to fill them. Place molds in a dish, add water to come halfway up the cups and bake at 300 degrees for about 45 minutes. Let the flans rest for 10 to 15 minutes before unmolding. Serve as a side dish or an appetizer.


1 envelope unflavored gelatin
1/2 cup sugar
1/4 tsp. Salt
1/2 cup orange juice
1/4 cup water
2 tsp lemon juice
3 egg yolks - slightly beaten
1/4 cup Galliano liqueur
2 tbsp. Vodka
1 cup whipping cream
3 egg whites
1/4 cup sugar
1 10 inch pastry shell - baked and cooled
1 1/2 cups whipping cream

In saucepan combine gelatin, the 1/2 cup sugar, and the salt. Add orange juice, water, lemon juice, and egg yolks; mix well. Cook and stir over medium heat till gelatin dissolves and mixture is slightly thickened. Remove from heat and stir in the Galliano and Vodka. Chill mixture till partially set. Whip the 1 cup whipping cream to soft peaks; chill. Beat egg whites till soft peaks form (tips curl over). Gradually add the 1/4 cup sugar and beat till stiff peaks form (tips stand straight). Fold egg whites into partially set gelatin. Fold in whipped cream. Chill till mixture mounds when spooned; turn into pastry shell; chill till firm, 4 to 5 hours. Whip remaining cream; pipe over filling. Garnish with quartered orange slices, if desired.

Serves 6

1 1/2 lbs lean ground beef
1 apple, grated (skin on)
1 cup fresh breadcrumbs
1/4 cup chopped parsley or coriander
2-3 spring onions, finely chopped (scallions, green onions)
1 packet WATTIE'S Wok Creations Honey Soy Stir Fry Sauce (or any other type)
pepper to season

Mix all the ingredients together in a bowl. Shape into 6 burgers. Pan fry or barbecue over a moderate heat on a greased pan for 5 minutes each side or until cooked to your liking.

Serve on top of grilled bread such as foccacia and topped with grilled red peppers, apple slices, lettuce leaves, mayonnaise and a sprinkling of chopped fresh herbs.

8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 tsp lemon extract
8 oz can refrigerated crescent rolls
2 Tbsp honey
1/4 tsp lemon extract

Heat oven to 350 degrees F. In a small bowl, combine cream cheese, powdered
sugar and lemon extract; blend well. Separate dough into 4 rectangles; firmly press perforations to seal. Press or roll each into an 8x4-inch rectangle. Cut each in half cross-wise to form 8 squares. Place 1 inch apart on a greased cookie sheet. Spoon 1 rounded tablespoonful of cream cheese mixture onto the center of each square. Bring the 4 corners of each square to center of filling and press into filling. Bake at 350 degrees F, for 12 to 18 minutes or until golden brown. In a small bowl, combine the honey and lemon extract. Brush warm rolls with honey mixture; remove from cookie sheet. Makes 8 Danish.


6 flour tortillas - 8" size
1 lb. shaved cooked ham
6 slices American cheese
12 thinly sliced tomatoes

Warm tortillas as directed on pkg. Top each warm tortilla evenly with ham, 1 slice cheese, and 2 thin tomato slices. Roll up each tortilla; wrap each in microwave safe plastic wrap Microwave each roll on High for 30 - 40 seconds or until warm.


2 cups whole-wheat flour
2 cups all-purpose flour plus additional for kneading
1/2 cup toasted wheat germ
2 teaspoons salt
2 teaspoons sugar
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
2 cups well-shaken buttermilk

Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan.

Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.

Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.

notes: Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day. Leftover bread keeps, wrapped in plastic wrap, at room temperature 4 days. Makes 1 round loaf.


4 slices of bread
1/4 cup of evaporated milk
1 pound shoulder of lamb, ground
1/3 pound of ground pork or 1/3 portion of ground pork in a tube
3 tablespoons of diced onion
2 tablespoons of chopped parsley
1/2 teaspoon of crushed dried rosemary leaves
1 egg, beaten
1/2 teaspoon of seasoning salt
Dash of red pepper

Remove the crust from the bread and shred the bread into pieces. Add the milk to a large bowl and add the shredded bread pieces.

Stir the bread pieces around in the milk so that all of the bread pieces are moistened. Add all of the ground meat, diced onion, beaten egg and all of the spices to the moistened bread pieces and blend together very well as if you were making meatloaf.

Shape the ground meat into individual meat patties and place in the oven on a broiler pan or rack.

Bake the patties at 450 degrees for approximately 10-12 minutes on each side or until the meat is cooked through or no longer pink inside.

Delicious served with curried rice, sautéed green beans and hot rolls or on hamburger buns with lettuce and tomato.


2 tablespoons olive oil
1 tablespoon butter
2 pounds carrots, peeled and sliced
2 leeks (white part only) sliced
6 cloves garlic, peeled and chopped
2 pounds sweet potatoes, peeled, halved, boiled and oven-roasted (see note)
4 cups chicken stock
2 cups whipping cream plus whipped cream for garnish
Pinch of salt
Pinch of white pepper
2 tablespoons sugar

Heat oil and butter in large, heavy saucepan over medium heat. Add carrots, leeks, garlic and sweet potatoes. Sauté until leeks are translucent, about 8 minutes.

Add stock and cream. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.

Puree soup in batches in blender. Return soup to same saucepan. Add salt, pepper and sugar. Taste and adjust seasonings.

Stir soup over medium heat until heated through. Ladle into bowls and top with whipped cream. Makes 6 servings.

Note: Boil potatoes about 10 minutes, then oven-roast by placing potatoes on cookie sheet in 350 degree oven about 30 minutes, or until browned and tender.


5 eggs, separated
2 cup sugar
1 stick butter
1/2 cup Crisco
18 oz. pkg. coconut
2 cups flour
1 cup buttermilk

Preheat oven to 350F. Mix egg yolks; add all remaining ingredients
except coconut. Beat until smooth. Beat egg whites until stiff, not
dry. Fold into batter. Stir in half of the coconut. (Save some coconut
for icing on layers and on top of cake!! ) Pour into 3 (9 inch)
pans. Bake 25 minutes.

1 - 8 oz. pkg. cream cheese
1 stick butter
1 box powdered sugar
1 tsp vanilla

Spread on cake and sprinkle coconut on between layers.


1/4 cup olive oil
1/4 cup red wine vinegar
1 clove garlic, minced
1 tsp. finely chopped onion
1/2 tsp. ground mustard
1/2 tsp. celery seed
1/2 tsp. paprika
1/4 tsp. Italian seasoning
2 to 4 tsp. sugar

Combine all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate overnight.

Lemony Italian Dressing:

3/4 cup olive oil
1/2 cup lemon juice
2 tbsp sugar
1 garlic clove; minced
1 tsp Tabasco pepper sauce
1/2 tsp dried leaf oregano; crumbled
1/2 tsp salt

In small glass jar, combine ingredients; shake well. Refrigerate until ready to use. Refrigerate unused dressing. This recipe yields 1 1/4 cups.

Alpine Village Creamy Italian Salad Dressing:

2 cups mayonnaise
1 cup sour cream
1 cup buttermilk
1/3 cup red wine vinegar
1/8 tsp garlic powder
2 tbsp onions, very finely minced
2 tbsp sugar
1 tbsp salt
1 tsp dried dill weed
Dash of hot pepper sauce
Dash of Worcestershire sauce
1 tsp dried oregano
1 tsp dried sweet basil

Combine mayonnaise, sour cream and buttermilk in large bowl and mix with
wire whip. Add remaining ingredients and refrigerate a few hours before serving.
Serve over your favorite green salad, or use as a dip for vegetables. Makes about 4 1/2 cups, about 12 servings.


1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla
1/3 cup granulated sugar
2 tablespoons butter (no substitutes), melted
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
3/4 cup finely chopped pistachio nuts
Sifted powdered sugar
3/4 cup strawberry and brandied apricot jams or strawberry jam
Bittersweet or semisweet chocolate shavings (optional)
1 cup ricotta cheese
3 tablespoons granulated sugar
1/2 teaspoon vanilla
1/3 cup bittersweet or semisweet chocolate shavings

Preheat oven to 375 degrees F. Grease and lightly flour a 15x10x1-inch jelly-roll pan. Stir together flour, baking powder, and salt in a small bowl. Set aside.

Beat egg yolks and vanilla in a medium mixing bowl with an electric mixer on high speed about 5 minutes or until thick and lemon-color. Gradually add the 1/3 cup sugar, beating on medium speed until sugar is almost dissolved. Fold in melted butter. Wash beaters.

Beat egg whites and cream of tartar in a large mixing bowl on medium to high speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, beating until stiff peaks form (tips stand straight). Fold yolk mixture into whites mixture. Sprinkle flour mixture over egg mixture; fold in gently, just till combined. Spread evenly in prepared pan. Sprinkle with nuts.

Bake in the preheated oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake; turn out onto towel sprinkled with powdered sugar. Starting with a narrow end, roll up cake and towel together. Cool on wire rack. Unroll cake. Spread jam evenly over cake to within 1 inch of edge. For the cannoli filling in a bowl stir together ricotta cheese, granulated sugar, and vanilla. Stir in bittersweet or semisweet chocolate shavings. Carefully spread Cannoli Filling evenly over jam layer to within 1 inch cake edges. Reroll cake. Cover and chill up to 2 hours.

To serve, cut cake on the bias into slices with a serrated knife. Transfer slices to individual dessert plates. If desired, sprinkle with chocolate shavings. Makes 10 servings.

Cannoli Filling: Stir together 1 cup ricotta cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla. Stir in 1/3 cup bittersweet or semisweet chocolate shavings.

Serves 4

4 small eggplants
4 large eggs
4 medium onions
1/2 teaspoon saffron
Cooking oil
Black pepper

Peel and slice onions, then fry in oil until slightly golden. Peel eggplants, slice thinly, add to onions and fry over medium heat on both sides until color changes. Dissolve saffron in 2-3 spoons of hot water, and add to eggplants along with salt and black pepper. Mix well, then remove from heat and allow to cool completely.

Add salt and black pepper to eggs and mix well. Add eggplants and again mix. Heat oil in a pan until hot. Pour the mix in, flatten the surface with the back of a spoon, and fry over medium heat for 5-10 minutes. Cut into 8 pieces, turn over, and fry for another 5-10 minutes.


Boil an octopus in a pressure pan for 20 minutes after it starts to let the pressure out. Cut the octopus in 1-inch bits.

Cut one green pepper in small dice. Cut one red pepper in small dice. Cut one onion in small dice. Cut one cucumber in small dice (without the skin). Chop a bunch of cilantro leaves.

Layer all of the above in a large bowl, season with salt and pepper and pour a good amount of olive oil and vinegar over all and mix. Reserve for one or two hours to get the flavors mixed. Eat with plenty of fresh crusty bread.


2 lb. all purpose potatoes, cut into large chunks
1/3 cup olive oil or vegetable oil
1 envelope Lipton Recipe Secrets Onion soup mix

Preheat oven to 450.

In a large plastic bag or bowl, add all ingredients. Close bag. Shake.

In a 13 x 9" baking or roasting pan, arrange potatoes; discard bag. Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Makes 4 servings


1 pound uncooked ground turkey
1/2 cup chopped onion
4 cloves garlic, minced
1/4 to 1/3 cup peanut oil or cooking oil
1 16-ounce package shredded broccoli (broccoli slaw mix)
1/3 cup bottled Szechuan stir-fry sauce
1/2 teaspoon five-spice powder
1/2 teaspoon garlic pepper seasoning
Dash celery salt
2 cups shredded Monterey Jack cheese (8 ounces)
10 (10-inch) flour tortillas
Soy sauce or bottled Szechuan stir-fry sauce (optional)

For filling, in a wok or 12-inch skillet cook turkey, onion, and garlic until turkey is brown and onion is tender. Drain fat. Place turkey mixture in a very large bowl.

In the same wok or skillet heat 1 tablespoon of the peanut or cooking oil; stir-fry broccoli slaw for 2 minutes. Stir broccoli slaw, the 1/3 cup stir-fry sauce, five-spice powder, garlic pepper, and celery salt into meat mixture. Stir in shredded cheese.

Meanwhile, wrap tortillas in foil. Heat in a 350 degree F oven for 10 minutes to soften.

Spoon about 3/4 cup meat filling onto each tortilla just below the center. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides just until they meet. Roll up. Secure with wooden toothpicks.
Heat 2 tablespoons of the remaining oil in the wok. Cook burritos, 3 or 4 at a time, over medium heat about 4 minutes or until golden, turning once. Drain on paper towels. Keep warm in a 300 degree F oven. Fry remaining burritos, adding more oil as needed. Remove and discard toothpicks. If desired, serve with additional sauce. Makes 5 main dish servings or 10 appetizer servings.


2 tablespoons stick margarine
2 tablespoons firmly packed brown sugar
4 slices water-packed canned pineapple, drained
2 maraschino cherries, cut in half
1-1/4 cups all-purpose flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons stick margarine, softened
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup low-fat (1%) milk

Preheat oven to 350 degrees F.

In an 8x8 inch baking pan, over low heat, melt the margarine. Remove from the heat and stir in the brown sugar. Place the pineapple slices on the sugar mixture, centering the slices closely in the center of the pan so all the pieces are touching.
Place a cherry half in the center of each pineapple slice.

In a medium bowl, whisk together the flour, baking powder, and salt.

In another medium bowl, with an electric mixer at medium speed, beat the margarine and granulated sugar until blended, about 1 minute. Add the egg and vanilla and continue beating until smooth, about 30 seconds. The batter will be thin. Add the flour mixture to the batter in thirds, alternating with milk, blending until smooth, 2 minutes. Spoon the batter on top of the pineapple mixture and spread evenly.

Bake until golden brown, about 25-35 minutes. Unmold by sliding a thin knife around the cake, pressing against the pan. Invert onto a cake plate. Serve warm.

Serve with: Red-skinned potatoes roasted with thyme, and steamed green beans.

1 large pork tenderloin (about 14 ounces)
3 tablespoons olive oil, divided
2 tablespoons whole grain Dijon mustard
2 teaspoons fennel seeds
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick

1/2 cup dry white wine or apple cider

Preheat oven to 450°F. Season pork with salt and pepper.

Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork; press fennel seeds into mustard. Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.

Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, about 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.

Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve. Makes 4 servings.

(Bellevue B&B, Cape Girardeau, MO)

3 1/2 cups flour
1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon nutmeg
2 teaspoons cinnamon
2 cups canned pumpkin
1 cup salad oil
2/3 cup water
4 eggs
3 cups sugar
Nuts, raisins, or dates may be added.

Sift all dry ingredients. Combine all liquids and slowly add to dry ingredients stirring all the time until smooth. Add nuts, and/or raisins if desired. Grease 4 one pound coffee cans and fill half full. Bake at 350° for one hour. Each loaf serves 8 to 10 people.

(Grand Avenue B&B, Carthage, MO)

7 cups raisin bran
4 eggs
21/2 cups sugar
1 cup vegetable oil
5 cups flour
1 quart buttermilk
5 teaspoons Baking Soda
1 cup raisins
2 teaspoons Salt
2 cups nuts

Combine dry ingredients on left in one bowl. Mix eggs, vegetable oil, and buttermilk in a second bowl. Fold raisins and nuts into wet ingredients. Stir wet ingredients into dry. Bake in 400 degree oven for 15-20 minutes


1 tablespoon olive oil
2 sliced red rose potatoes
1/4 red onion, cut into wedges
1 clove minced garlic
1/4 zucchini, sliced
1/4 yellow squash, sliced
1/4 teaspoon chopped fresh thyme
Coarsely ground black pepper, to taste
4 eggs
1/4 cup grated Gouda cheese

Preheat the broiler. Heat olive oil in a heavy skillet over a medium high-heat. Add potatoes, onions and garlic.

Cook, turning occasionally, until potatoes are lightly browned, about 7 minutes.

Add zucchini and yellow squash and cook until tender but crisp, about 2 minutes. Season with thyme and pepper. Reduce to medium-low heat.

In a medium bowl, beat eggs with a fork for about 20 strokes. Pour into the vegetable mixture, stirring to incorporate.

Add cheese, cover and cook about 3 minutes until eggs set. Place under broiler to brown lightly, for about two minutes. Cut into wedges and serve.

Cucumber's sensual flavor and cool texture will excite all of the senses. The essences of Asia give the ahi tuna exotic appeal.

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

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

Sprinkle tuna steaks on both sides with kosher salt and coarse black pepper, pressing gently to adhere. Heat sesame oil in a large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and pink in center, about 2 minutes per side. Transfer tuna steaks to plates and keep warm.

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

Recipe compliments of Diane Brown, author of "The Seduction Cookbook, Culinary Creations for Lovers"


New-Parent Serenity Sipper
Everyone will like this smoothie - mommies, daddies and siblings too. It tastes like lemon cheesecake.

1/2 cup milk
1/2 cup unsweetened applesauce
2 Tbsp sesame butter
1 Tbsp fresh lemon juice
1 tsp vanilla extract
1 Tbsp fresh lemon juice
1/2-1 tsp freshly grated lemon peel
6 ice cubes

Pour the milk into a blender and add the applesauce. sesame butter, lemon juice, lemon peel and ice. Blend on high speed until smooth and serve immediately.

Mommy-To-Be Folic-Acid Special
This has a thick consistency and fabulous flavor

1 cup plain low-fat yogurt
1/2 cup fresh or frozen blackberries, rinsed if fresh
1/2 cup unsweetened applesauce
1 Tbsp peanut butter, creamy or chunky
1 Tbsp wheat germ
1 tsp vanilla extract
1 tsp honey
1/2 tsp ascorbic acid (vitamin C powder)

Combine the yogurt in a blender with blackberries, applesauce, peanut butter, wheat germ, vanilla, honey and ascorbic acid. Blend on high speed until smooth and serve immediately.

Sleepless-Night Smoothie
Makes enough for Daddy, too, so he can sleep

1/2 cup orange juice
1/2 cup plain low-fat yogurt
2 Tbsp sesame butter
2 tsp honey
1 tsp vanilla extract
1 tsp freshly grated orange peel
1 tsp chlorella or blue green algae (optional)
6 ice cubes

Pour the orange juice into a blender and add the yogurt, sesame butter, honey, orange peel, chlorella as desired, and ice. Blend on high speed until smooth and serve immediately.

Flu Terminator
Ice is omitted from this smoothie because ice-cold drinks are too taxing for the digestive and respitory systems already weakened by a virus. For speedier recovery, it is best to drink beverages close to room temperature.

2 radishes, scrubbed and juiced
1 stalk celery, juices, peeled if using a juice machine
2 c tomatoes, rinsed and chopped (about 2 tomatoes)
1/2 lemon, juiced, peeled if using juice machine
1 clove garlic, peeled
1-2 pickles (umbushi) plums, seeds removed
1/2 tsp freshly grated lemon peel, preferably organic
Dash of cayenne pepper

Pour the radishes, celery and lemon juices into a blender and add the tomatoes, garlic, plums, lemon peel, and cayenne. Blend on high speed until smooth and serve immediately.

Morning Sickness Mender
This shake has a very thin, juicy consistency, which helps you when you can't keep much in your stomach.

1 1/2 cups apple juice (2 apples juiced)*
1/2 lemon juiced, peeled if using juice machine
1-2-inch chunk gingerroot, juiced or grated
8 fresh mint leaves, rinsed
6 ice cubes

Pour the apple, lemon and ginger juices (or grated ginger) into blender and add the mint and ice. Blend on high speed until smooth and serve immediately.

*If you don't have a juice machine, and you are using commercial apple juice, get unsweetened and hand squeeze the lemon and grate the gingerroot and add to the blender.


1 1/2 tablespoons of sesame seeds, toasted
1 1/2 tsp. ginger
3 tablespoons honey
3 tablespoons soy sauce
6 4 oz. skinned, boneless chicken
vegetable oil

Combine first 4 ingredients.

Place chicken between 2 sheets of heavy duty plastic wrap and flatten to 1/4" thickness using meat mallet of rolling pin. Brush of the soy sauce mixture over chicken, coating both sides.

Coat grill with a cooking spray, place on grill over med. heat. Place chicken on rack, covered, 8 to 10 minutes or until chicken is done, turning and basting frequently with remaining soy sauce mixture.


1 1/2 cups wide noodles, uncooked
1/3 cup butter
1 clove garlic minced
1/4 tsp. dried basil
1/2 pound fresh shrimp, shelled and deveined (or chicken; see note below)
2 tsp. fresh lemon juice
salt and pepper to taste
1 tsp. fresh parsley, chopped
Fresh lemon wedges

Cook noodles according to directions; drain. Meanwhile in large skillet over low heat, melt butter, add garlic and basil. Cook 30 seconds, stirring constantly. Add Shrimp; cook, stirring constantly until shrimp turn pink, about 3-4 minutes. Sprinkle with lemon juice, salt and pepper; stir in parsley. Toss hot noodles with sauce. Serve with lemon wedges. Serves 2.

Note: If you wish, you can substitute boneless, skinless chicken. It will take longer to cook, perhaps 10-15 minutes if you cut into smaller chunks before adding to your skillet.


3 pounds firm ripe mangoes (about 3 large mangoes)
8 ounces cooking apples
8 ounces onions
2 cloves garlic -- crushed
2 cups chopped ready-to-eat dried apricots
2 cups light brown sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup cider vinegar

Preheat the slow cooker on HIGH while preparing the ingredients. Peel and remove the seeds of the mangoes, then chop.

Peel, core, and chop the apples and skin and finely chop the onions. Place mangoes, apples, onions, garlic, apricots, sugar, spices, salt, and vinegar in a pan and heat gently, stirring, until the sugar has dissolved.

Bring to a boil, then transfer to the crock pot. Cover and cook on HIGH for 7-9 hours (or cook on LOW for 10-12 hours), or until the chutney is soft and thickened, stirring occasionally during cooking, if possible. Stir well, then spoon the chutney into warm, sterilized jars, cover, cool, seal, and label.

Process in a hot-water bath if desired. Store in a cool, dry, dark place and allow to mature for 2-3 months before using. Makes about 5 lbs.

Tender chicken in a tangy sauce, topped with pretty pineapple, makes a mouth-watering main dish.

4 boneless skinless chicken breast halves (1 pound)
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 can (20 ounces) unsweetened sliced pineapple
1 tablespoon cornstarch
1/4 cup Dijon mustard
1/4 cup honey
2 garlic cloves, minced
Hot cooked rice

Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside. Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine mustard, honey, garlic and remaining pineapple juice; mix well. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. Remove chicken and keep warm. Stir cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes. Return chicken to pan. Top with pineapple; heat through. Serve over rice. Yield: 4 servings.


12 ounces fresh or frozen tuna steaks or fillets (1 inch thick)
1/2 cup dry white wine
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper
1 tablespoon cooking oil
2 cloves garlic, minced
2 cups broccoli flowerets
1 large red or green sweet pepper, cut into julienne strips (1-1/2 cups)
8 ounces linguine, cooked and drained
3/4 cup finely shredded Romano or Parmesan cheese

Thaw fish, if frozen. Cut into 1-inch cubes. Discard any skin and bones. Set aside.

For sauce, in a small bowl stir together wine, thyme, salt, and crushed red pepper. Set aside.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add broccoli; stir-fry for 2 minutes. Add sweet pepper; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from the wok.

Add tuna to the hot wok. Stir-fry for 3 to 6 minutes or until tuna flakes easily, being careful not to break up pieces. Return cooked vegetables to the wok.

Stir sauce. Add sauce to the wok. Add cooked linguine. Gently toss all ingredients together to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Remove from heat. Serve immediately. Sprinkle each serving with Romano or Parmesan cheese. Makes 4 servings.

(Adapted from Citarella Restaurant)

8 ounces chopped white chocolate
6 tablespoons unsalted butter, plus more for greasing the molds
1/2 cup flour, sifted
5 large eggs, separated
4 vanilla beans, preferably Madagascar
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Confectioners' sugar for dusting
Vanilla ice cream for serving.

In a double boiler over simmering water, melt the chocolate and butter, stirring frequently. When smooth, remove from the heat and whisk in flour and egg yolks. Split the vanilla beans and scrape the seeds into the batter. Set aside.

In the bowl of an electric mixer, combine the egg whites, cream of tartar and 1 tablespoon of the sugar. Beat at medium speed until peaks just begin to form. Slowly sprinkle in the remaining sugar. Continue to beat for 2 minutes. Stir a good-size dollop of the whites into the chocolate mixture, then very gently fold in the rest. Refrigerate overnight.

Preheat oven to 350 degrees. Butter the insides of 10 ramekins or muffin cups, each with a capacity of about 1/2 cup. Cut out circles of parchment paper for the bottom of each mold, insert and then butter the paper. Fill each mold about 3/4 full and bake until golden brown, 15 to 20 minutes.

Remove from the oven and cool 1 minute. Run the tip of a knife around each cake to release it. Gently invert onto plates. Discard the parchment. Sprinkle each cake with confectioners' sugar. Top with a scoop of ice cream and serve.
Yield: 10 individual cakes.


3-1/2 cups flour
2 teaspoons baking powder
2-1/2 sticks margarine
3/4 cups sugar
1-3/4 cup raisins
2 eggs
Pinch of salt

Sift flour, salt, sugar, and baking powder. Rub in the butter until it resembles fine breadcrumbs. Beat the eggs and add to the dry mixture together with the raisins to make a stiff dough. Roll out onto floured (to 1/4 inch thickness) board. Cut into 2-inch rounds. Cook on griddle for about 4 minutes each side. Store in airtight container; will keep up to 14 days. Yield: about 3 dozen


2 medium cucumbers, peeled
2 cloves garlic, minced
1 16-oz. container sour cream
1/2 cup plain yogurt
Salt and pepper to taste
1/4 - 1/2 cup chicken stock
Hot sauce
Chopped tomatoes, green onions, fresh parsley sprigs and slivered almonds for

Place cucumbers in a food processor and process until minced. Add garlic, sour cream, 1/2 cup yogurt, salt and pepper and chicken stock and blend. If mixture is too thick add some more chicken broth, if too thin add more yogurt. Add hot sauce and more salt and pepper to taste. Cover and refrigerate overnight. To serve, garnish with tomatoes, onions, parsley and almonds.


3 teaspoons Active Dry Yeast
1 teaspoon honey (necessary)
1 1/8 cups warm water (112 degrees F)
2 1/4 cups whole wheat flour (fine ground)
1/2 cup whole wheat flour (rough ground)
1 teaspoon salt

Add yeast and honey to warm water in a medium-size bowl and let stand until foamy, about 5 minutes. Combine the flours and salt in a large mixing bowl. Pour yeast mixture into center and stir until dough can be gathered into a ball. Knead dough on a floured board until smooth. Place dough in a large, lightly oiled bowl. Cover with a damp towel and place in a dry, draft-free place for 1-2 hours or until dough has doubled in size. Punch down dough; place on lightly floured board. Divide dough into 12 equal pieces. Shape into circles and place on nonstick cookie sheets. Allow to rest, covered with damp towel for 30 minutes. On lightly floured board, roll out each piece of dough to a circle, about 5 inches in diameter. Place on cookie sheets and let stand about 30 minutes. Preheat oven to 500 degrees F, and bake on middle rack for 5 minutes. Remove pitas from cookie sheets and let cool on rack. Store in airtight container in refrigerator.








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