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

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Recipes from Spike & Jamie

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Contents Disk 451

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).


8 servings

3 red bell peppers
3 yellow bell peppers
6 medium tomatoes
1 tablespoon finely minced fresh garlic
Kosher salt
Freshly ground black pepper
Granulated sugar
Extra virgin olive oil, optional

Char the peppers over an open flame and place into an airtight container to steam. When peppers are cool, remove the skins and seeds and cut the peppers into thin strips. Blanch the tomatoes in boiling salted water and then plunge them into ice water. Remove the skins and seeds and cut into thin strips.

Place the tomatoes and garlic in a large sautÚ pan. Add the bell peppers and slowly cook, partially covered over low heat, until the tomatoes begin to give off some liquid. Uncover and continue cooking until most of the liquid has evaporated and the mixture is thick. Season to taste with salt and pepper and just enough sugar to take away any bitterness from the peppers. Drizzle with extra virgin olive oil, if desired. Serve cold with crusty bread and oil-cured North
African olives.

2 cups butter
2 cups sugar
1/3 cup sour cream
4 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp ground cloves
1/2 tsp nutmeg
1 cup sliced almonds

Cream butter and sugar until fluffy. Dissolve soda in sour cream. Sift flour, salt, cloves and nutmeg together. Add dry ingredients gradually to sour cream, mixing after each addition. Add almonds. Form rolls of dough about 2" in diameter. Wrap rolls in waxed paper and chill overnight.

When ready to bake, cut into 1/4" slices and bake in preheated oven at 400F for 12 minutes or until golden brown. This dough may be kept refrigerated about 2 weeks or frozen for later use.


3- 4 lb Pork Roast
1/4 cup Soy Sauce
1/4 cup Orange Marmalade or Apricot Preserves
1 Tbsp Ketchup
1 or more crushed garlic cloves

Combine soy sauce, marmalade, ketchup and garlic.  Brush all over roast.
Place roast in crock pot and pour remaining sauce all over it.  Cook on low
all day, 10 - 12 hrs.

(Serves 4)

3 Tbsp vegetable oil
1 onion, finely chopped
1 lb. cubed chicken meat
1 clove garlic, crushed (optional)
1 to 3 heaping tsp curry powder
12 fl oz stock (chicken/vegetable or water)
1 Tbsp each tomato paste/puree, mango chutney, lemon or lime juice

The secret to getting good curry flavor is to cook the curry powder in the hot oil to start.  Then add the onion and garlic, and cook until soft.  Then add the meat and brown it lightly.  Add the stock or water and the paste, chutney and  juice.  Bring to a boil and simmer gently until meat is tender. Add salt to taste.  Serve with rice or couscous.  Go gently with the spices and condiments for the first batches you make until you decide how much of each you can stand.  (I have some curry powder, made by an East Indian lady, that is so hot I can only use about 1/4 teaspoon of it, and I like spicy food!)  There are also curry pastes sold in stores, with recipes on the label that are fine to use as well. From Jack Poulter.


3 - 4 lbs chicken pieces
1/4 cup lime or lemon juice
1 tsp salt
2 cups chicken stock
2 cups long-grain rice
2 - 3 sprigs parsley
1 bay (laurel) leaf
1/2 tsp dried thyme
Salt and freshly ground pepper to taste

For the sauce:
2 medium onions, thinly sliced
2 medium tomatoes, chopped
3 Tbsp butter
1 tsp dry mustard
Salt and freshly ground pepper to taste

Combine the chicken pieces, salt, and lemon juice in a bowl, toss to coat the chicken, and let sit at room temperature for 1 hour.  Discard the liquid and place the chicken pieces in a heavy pot or flame-proof casserole.  Add the chicken stock and bring to a boil.  Reduce the heat and simmer covered for 40 minutes.  Remove the chicken pieces and set aside.  Measure the liquid in the pot and add enough water to make 4 cups.  Add the rice, parsley, bay leaf, thyme, salt, and pepper and bring to a boil.  Add the chicken pieces, reduce the heat, and simmer covered until all the liquid is absorbed and the rice is tender, about 20 minutes.  Meanwhile, combine the ingredients for the sauce in a saucepan and bring to a boil over moderate heat.  Reduce the heat and simmer covered for 5 minutes.  Serve the chicken on a bed of rice and topped with the sauce.  Serves 6 to 8.


1 cup thinly sliced apples (Fugi, Bryburn are best)
1/4 stick real butter
1 cup flour
4 Tbsp sugar
1/2 cup whole milk
2 eggs
2 tsp. baking powder
1/2 tsp salt
2 Tbsp melted real butter
cinnamon (lots)
2 capfuls real Vanilla extract
nutmeg (to taste)
1/3 cup chopped nuts
2 oz. Peach Schnapps

Mix thinly sliced apples, cinnamon with sugar, vanilla extract, nutmeg, lemon juice in bowl and let marinate for 1 hour.

In small bowl, add flour, sugar, milk, eggs, baking powder, salt and melted
butter and blend. Do not over mix.

Melt 1/4 stick butter in 10" Pyrex pie pan; swirl around to cover edges of pie pan.
Place nuts and apple mixture into pie pan. Add flour mixture.

Drink Peach Schnapps.

Cooking: Place in center of 350 degree oven.

Cook for approximately 30 minutes or until top starts to brown and returns when pushed with sterile finger. When done go around edges of pie pan with grape-fruit knife and invert onto large platter. Serve with warm maple syrup. Serves 8


2 cups sugar
1 cup vegetable oil
4 eggs
2 and 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
3 cups bananas, mashed
1 cup walnuts

Mix all ingredients together in order. Grease two loaf pans with oil. Set oven at 250 degrees and let batter sit in pans until oven is at that temperature. Place pans on lower rack for one hour.

Then turn heat to 300 degrees and bake 15 more minutes. Remove from bottom rack, place on top rack for 15 to 30 more minutes, until done. Makes two standard loaves.

2 Tbsp peanut oil
4 cloves garlic (or more to taste), minced
1 yellow onion, minced
3 (or more to taste) hot peppers, (do *not* remove seeds!), minced
2-inch length fresh gingerroot, minced
1 stalk lemon grass, peeled and minced (if unavailable, substitute lemon zest)

If available (optional):
1 inch length fresh turmeric, minced
1 tsp. fennel seeds, coarsely crushed in mortar end pestle

4 skinless, boneless chicken thighs, cut into ribbons
1/2 head cauliflower, sliced
1 lb. green peas, shelled (or 10 oz. frozen peas)
1 cup water
1 can coconut milk (*not* coconut cream--this is sweetened)
1 can yellow curry paste (these cans are about 2" high)
OR 1 Tbsp. curry powder + 1 Tbsp. garam masala (Note that curry
paste has a superior flavor to curry powder)
1/2 block tamarind paste, dissolved in 1/2 cup boiling water and strained;
discard seeds
OR substitute 1 T. tamarind powder or soup base (all available at Asian
and Indian markets)
OR substitute juice and zest of 1 lemon--but will affect flavor
1 can chick peas, drained
Salt and freshly ground black pepper to taste
1/2 bunch fresh coriander (cilantro) leaves, chopped
Salt and freshly ground black pepper to taste
Hot cooked basmati rice
Roti or naan

Owing to the nature of curry making, it really is necessary to do all your prep work before you heat the oil, or you will burn something.  Properly prepared curry requires real attention.

Heat the oil over medium flame until nearly smoking in a wide, non-reactive skillet (not non-stick, either; you want to develop some nice brown bits). This is why peanut oil is specified; it's the only kind that has a high enough flash point to tolerate South Asian cooking methods.  You may substitute ghee but I suspect you don't want to take the time to make it. You may also substitute coconut oil, but do not use corn oil or ordinary vegetable oil; these will burn to fast for proper curry technique.  Add the garlic, onion, hot peppers, gingerroot, lemongrass and fresh turmeric.  Add fennel seeds if using.  If substituting lemon zest for lemongrass, save until later.  If not using fresh turmeric, add nothing in its place at this point.  SautÚ, stirring constantly, until everything starts to brown.  Add the chicken and sautÚ, stirring, until it starts to turn brown.  Add cauliflower, peas and water and cover.  Simmer 10 minutes.  Shake can of coconut milk vigorously.  Open and pour into curry mixture.  Rinse can out with 1/2 can water; add to curry
mixture.  Bring to a good simmer.  Add tamarind (or substitutes).  At this point, if you did not use lemongrass, add the lemon zest that substitutes for it.  If you are not using the fresh turmeric and whole fennel seeds, use 1 additional T. curry powder (whether you are using canned curry paste or dry curry powder).  Add curry paste or powder mixture.  Simmer, stirring well. Taste and season with salt and pepper. Place on a platter and top with chopped fresh cilantro (or else use fresh parsley--but do not use dried bottled herbs). Serve with chopped fresh cucumber and onion mixed in whole milk yogurt, hot steamed basmati rice and roti or naan.  Have fresh tropical fruit such as mango for dessert. A traditional Indian beverage with meals is a yogurt drink.  Mix plain yogurt with an equal proportion of icy cold water and whisk until smooth.  Add salt (it's supposed to taste a bit salty) and a sprinkle of garam masala. Curry leftovers freeze well.  It is also a good dish to make in advance because the flavors marry well upon overnight refrigeration.  Reheats well over low heat.


3 cans black beans (drain 1 can)
1 can corn (drained)
3 Roma tomatoes (chopped and seeded)
1/2 red onion (chopped)
3 juicy limes
Fresh cilantro
Salt and pepper
Garlic powder

Pour the beans and corn together in a big bowl, add the tomatoes and the onion. Squeeze the limes into the mixture. Now, add the rest of the ingredients to taste. Leave overnight. Eat with baked corn chips.

Serves 12

1 (8 ounce) package chocolate sugar-free, low-fat cake mix
3/4 cup water
1 (1 ounce) box chocolate sugar-free, fat-free instant pudding mix
2 cups fat-free milk
1 (16 ounce) package frozen no-sugar-added pitted cherries
2 drops red food coloring
2 cups fat-free frozen whipped topping, thawed
Sugar-free chocolate curls (optional)

Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, cut into cubes. Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes. Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring. Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake; spread 1 cup pudding over cherries, and top with half of whipped topping. Repeat layers. Top with chocolate curls. Cover and chill at least 8 hours.

From 411 West

Note:  Make sure your spring form pan is water tight, if it is not, you will have a
soupy mess.  You have to take that extra step, to make sure the pan is

1/3 cup. raspberry preserves
12 oz. semi-sweet chocolate
1/2 lb. butter
1 1/3 cups sugar
4 eggs
1 tbsp. plus 1 tsp. flour
powdered sugar
Raspberry Sauce (recipe follows)

Grease a 9-inch spring form pan and line bottom with a parchment paper circle.
Wrap outside of pan with aluminum foil to seal out water.  Preheat oven to 325
degrees.  Strain seeds from preserves by pressing through a wire-mesh sieve.
Place preserves, chocolate and butter in a double broiler. Heat over medium
heat, stirring until melted. Remove from heat.  In a large bowl, mix sugar, eggs and flour. Add chocolate mixture. Mix gently.  Pour into spring form pan. Place spring form pan in a larger baking pan. Add about 1 inch of water to outside pan, forming a water bath. Bake at 325 degrees until top is dry and skewer comes out clean, about 45 minutes. If water evaporates, replenish.  Let cool, unmold and turn upside down. Remove parchment paper. Place on serving plate and dust with powdered sugar. Serve individual slices with Raspberry Sauce.

Raspberry Sauce:
1 pt. Fresh Raspberries
1 Tbsp. Sugar
1 tsp. Frozen Orange Juice Concentrate

Puree all ingredients in food processor. Strain seeds from sauce by pressing
through a wire-mesh sieve.


4 1/2 cups flour
2 cups sugar
1/2 cup (or more) cold water
few drops yellow food-coloring
1/4 tsp. salt
vegetable oil
1 bottle (750 ml) of an inexpensive sweet red wine
1 1/2 cups honey
1/2 cup red wine vinegar
few drops red food coloring
1 tsp. each pepper, cloves, & mace
1/2 cup each chopped dates, currants, & pine nuts (or slivered almonds)
1 cup figs, diced

Simmer the figs in a little wine; set aside. Bring the wine and honey to a boil; reduce heat and skim off the scum until clean. Add the vinegar, red coloring, pepper, cloves, mace, fruits, figs, & nuts, return to a boil, then reduce heat to a low simmer.

In a separate bowl, mix together the flour, sugar, and salt. Dye the water yellow with a few drops of coloring, then slowly work into the flour enough of the water to make a smooth dough, similar to pie pastry. Roll out on a floured board, then cut in strips about 1 inch wide and 4 inches long. In a deep skillet or pan, fry the strips in oil until lightly browned and very crisp. Drain. Place the cakes on a serving platter, then spoon on the fruits & nuts, being generous with the syrup. The yellow cakes and the red topping make an interesting contrast in colors, and the wine will soften the cakes.

This recipe is from A Boke Of Good Cookery at http://www.godecookery.com/goderec/grec44.htm

Here are the directions from the original 15th century recipe:
.xlix. Bryndons. Take Wyn, & putte in a potte, an clarifyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys, Pynys and Roysonys of Corauns, & a lytil Vynegre, & sethe it on ■e fyre; an sethe fygys in Wyne, & grynde hem, & draw hem ■orw a straynoure, & caste ■er-to, an lete hem boyle alle to-gederys; ■an take fayre flowre, Safroun, Sugre, & Fayre Water, and make ■er-of cakys, and let hem be ■inne Inow; ■an kyte hem y lyke lechyngys, an caste hem in fayre Oyle, and fry hem a lytil whyle; ■anne take hem owt of ■e panne, an caste in-to a vesselle with ■e Syrippe, & so serue hem forth, ■e bryndonys an ■e Sirippe, in a dysshe; & let ■e Sirippe be rennyng, & not to styf.
- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. TrŘbner & Co., 1888.

1/2 cups light corn syrup
1/4 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
1 - 12 oz. bag milk chocolate chips
2 tablespoons shortening

Combine corn syrup, butter, vanilla and salt in large bowl. Beat well with electric mixer. Add sugar, one cup at a time, mixing by hand after each addition.
Remove about 1/3 of the mix and place in small bowl. Add yellow & red coloring and stir. Cover both mixes and refrigerate at least 2 hours.

When mixes are firm, roll a small ball from the orange filling and wrap around it a portion of the white filling that is twice that size. Form into the shape of an egg and place onto a cookie sheet that has been brushed with shortening. Repeat with remaining ingredients. Refrigerate 3-4 hrs.

Combine chocolate chips with shortening in glass bowl. Microwave on high for 1 minute. Then stir and microwave another minute.

Use a fork to dip each center into the chocolate. Place candy onto wax paper to dry. After 1-2 hours of chilling, dip each candy one more time and chill.

Caramel Shortcake is often called "Millionaires' Shortbread" - presumably because it is so rich. Serves 6-8

For the Biscuit Base:
2 cups plain flour
1Ż sticks margarine
Ż cup caster (fine white) sugar

For the Filling:
Ż stick margarine
1/3 cup soft brown sugar
A large can condensed milk

For the Topping:
1 cup light brown chocolate

Rub the margarine and flour together in a bowl until you have a mix which is similar to breadcrumbs. Stir in the sugar. Spread the mixture evenly into a 9" square tin which has been lined with baking parchment. Bake in a pre-heated oven at 340 F. for approximately 35 minutes until it is golden brown. Allow the base to cool. Heat the filling ingredients together in a pot, making sure that
you stir it constantly (otherwise it will stick!) until it begins to simmer. Continue stirring until it thickens (which it should do in a few minutes). Spread the filling evenly over the base and again allow to cool. Melt the chocolate so that you can spread it over the filling. When it has cooled and you are ready to eat it, cut up into squares or rectangles with a sharp knife.


2 cups cooked, cubed chicken breast meat
1 pound fresh broccoli, cooked and chopped
1 cup mayonnaise
2 tsp. curry powder
1/4 - 1/2 tsp. cayenne pepper (depending on how spicy you like it)
1/4 tsp. garlic salt (optional)
salt and pepper to taste
2 1/2 cups shredded cheddar cheese, divided
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 can (6 ounce) French-fried onions

Spread chicken in the bottom of a 9x13 inch baking dish.  Top with broccoli. In a medium bowl, combine mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well.  Add 1  cup cheddar cheese, cream of chicken and cream of mushroom soups and mix again. Then pour mixture over chicken and broccoli.  Sprinkle with remaining 1 1/2 cups cheese and top with onions.  Bake at 350║ for 30 minutes.


10  8" Flour tortillas
2 - 12 .5 oz cans chicken breast broken up
1 cup Salsa
1 small can chopped green chilies
2 cups heavy whipping cream
2 cups four blend cheese

In a bowl combine chicken, salsa and green chilies and place small amount down the middle of each flour tortilla.  Fold over and place seam down in a 9 x 13 baking dish.  Pour heavy whipping cream over the filled tortillas and bake 350 degrees for 35 minutes.  Remove from oven and sprinkle cheese over top and bake an additional 10 minutes.  Delicious served with black beans and rice.

Chicken breasts marinated in olive and sesame oils, chicken broth, and soy sauce with a tasty kick of sesame seeds, chili peppers and basil. Lightly grilled and heavily enjoyed by you. Serves 2

1 pound skinless, boneless chicken breasts
1/2 cup light soy sauce
1/2 cup low-sodium, low-fat chicken broth
1 tablespoon olive oil
1 teaspoon sesame oil
2 teaspoons toasted sesame seeds
2 whole dried chili peppers, cut in half
1/4 cup chopped fresh basil

To Marinate: In a medium nonporous glass dish or bowl combine the soy sauce, chicken broth, olive oil, sesame oil, sesame seeds, chili peppers and basil. Mix well and add chicken. Turn to coat, cover dish or bowl and refrigerate to marinate for up to 24 hours. Preheat grill to high heat with the grate set 6 inches from the heat source, and lightly oil grate. Remove chicken from dish, discarding any leftover marinade. Grill chicken over high heat for 7 minutes per side or until cooked through and no longer pink inside.

CHOCOLATE HEART LAYER CAKE WITH CHOCOLATE-CINNAMON MOUSSE Look for the heart-shaped cake ring at cake and candy supply stores. You can also use a buttered and floured 8-inch round cake pan with 2-inch-high sides.

4 tablespoons unsalted butter, melted
1/3 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar

Mousse Base
1 cup heavy whipping cream
4 cinnamon sticks, broken in half

Mousse, Cake Assembly, and Glaze
2/3 cup cherry jam
2 tablespoons kirsch (clear cherry brandy)

4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/2 cup heavy whipping cream
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea
leaves (from 1 tea bag)
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely

For Cake:
Preheat oven to 400░F. Place 8x8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet.

Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about
5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not over-mix or batter will deflate. Transfer batter to ring.

Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.)

For Mousse Base:
Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight.

For Mousse, Cake Assembly, and Glaze: Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers.

Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.

Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil.

Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pour-able, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve. Makes 4 servings.


4  slices bacon
2  large boneless, skinless chicken breast halves (8 ounces total)
1  tablespoon honey
2  slices Swiss, cheddar, or Monterey Jack cheese
2   Kaiser or individual French-style rolls, or whole wheat buns, split and toasted
1  tablespoon Dijon-style or coarse-grain mustard
1  small tomato, thinly sliced (optional)
1/2  of a small ripe avocado, sliced (optional)
   Leaf lettuce (optional)
   Chive flowers (optional)

In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; set aside. Reserve 2 tablespoons of the drippings in the skillet; discard the remaining drippings.

Place each chicken breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound the chicken lightly with the flat side of a meat mallet to 1/4-inch thickness.

Cook chicken in reserved bacon drippings over medium heat for 4 to 6 minutes or until chicken is tender and no pink remains, turning once. Brush chicken with honey; top with cheese.

To serve, spread roll or bun halves with the mustard. Add the chicken with cheese, bacon, and, if desired, tomato, avocado, and lettuce leaves. Top with roll or bun tops. If desired, garnish with chive flowers. Makes 2 servings.


1 head cabbage, cooked and cooled
1 cup of breadcrumbs
4 or 5 large potatoes, peeled, cooked and cooled.
1/4 cup butter
Salt and pepper for seasoning

Mash potatoes finely, chop cabbage finely, add small piece of butter, salt and pepper and mix well. Grease a pudding basin and line with breadcrumbs. Press in the Colcannon mixture. Put layer of breadcrumbs on top. Bake in a cool oven (325 degrees) for about half an hour. Serve up hot.


1 cup butter
1 onion, chopped very finely
2 packages frozen chopped spinach, cooked and drained
1 pound crabmeat
2 cups Parmesan cheese

Melt butter in saucepan. Add onion and sautÚ until tender. Add spinach and mix well. Add crabmeat and cheese. Transfer to chafing dish and serve with crackers and Melba toast.


A few thick slices from a baguette
Extra virgin olive oil

2 lbs fresh spinach, thoroughly washed,
coarse stems removed, chopped
1 cup milk

2 Tbsp unsalted butter
1/2 small onion, minced
1 clove garlic, minced
1 Tbsp flour
3 cups milk
A few gratings nutmeg
A few grindings white pepper
Salt to taste
1 cup heavy (double, whipping) cream

Cut the baguette slices into large cubes (about 1ö square) and brush all sides with olive oil. Toast in the oven, turning, until crisp on all sides. Set aside.

Put the spinach in a pot in just the water clinging to the leaves, cover tightly and cook over medium-low heat until tender and still bright green.

Meanwhile, in another pot, melt the butter and sautÚ the onion and garlic over low heat until very tender but do not allow to brown. Stir in the flour, making sure it is well absorbed. Add 1 cup/250ml of the milk and cook, stirring, until it starts to
thicken. Puree or push through a sieve to make it smooth and return to the pot. Stir in nutmeg and pepper.

Remove about a fourth of the cooked spinach from the first pot and set aside. Add the cup of milk to the remaining 3/4 of the spinach and puree until smooth. Pour into the second pot. Add the remaining milk to the mixture and cook until it has thickened and has a few bubbles around the edges but does not boil. Make
sure the raw flour taste has been completely cooked out. Add the reserved chopped but not pureed spinach and the cream. Stir well and add salt to taste.

Transfer to a soup tureen and serve topped with croutons. Serves 4-6.

Big Bear Grill Yield: 3 cups.

1/2 cup egg substitute (such as Egg Beaters)
1/2 cup raspberry vinegar
1/2 cup granulated sugar
1 tablespoon chopped red onion
1 teaspoon fresh rosemary
1 1/2 cups vegetable oil

Combine egg substitute, vinegar, sugar, onion and rosemary in a blender. Process on high speed to blend. With the machine running, add oil in a slow, steady stream until incorporated. After standing, the dressing will thicken almost to the consistency of honey. Cover leftovers and refrigerate.


3 Tbsp butter
1 lb medium shrimp, peeled, shells reserved
1 medium onion, finely chopped
2 cups water
2-4 cloves garlic, finely chopped
3 large tomatoes, peeled, seeded, and chopped
1 bay (laurel) leaf
2 cloves
4-6 new potatoes, halved
4 cups milk
2 ears sweet corn, cut into 2-inch slices
Salt and freshly ground pepper to taste
2 egg yolks, beaten
4-6 poached eggs (optional)

Heat 1 tablespoon of the butter in a skillet and sautÚ the shrimp shells until lightly browned and aromatic, about 15 minutes. Transfer to a saucepan and add the water.  Bring to a boil and simmer uncovered until reduced by half.  Strain, discard the shrimp shells, and set the stock aside.  Meanwhile, heat the remaining butter in a large pot and sautÚ the onion and garlic until tender but not brown, about 5 minutes.  Add the tomatoes, bay leaf, cloves.  and reserved shrimp stock and simmer covered for 15 minutes.  Strain the stock, discard the solids, and return the stock to the pot.  Add the potatoes and simmer covered until the potatoes are almost done, about 15 minutes.  Add the milk, shrimp, corn, salt, and pepper and simmer covered for 5 minutes.  Stir a little of the hot liquid into the egg yolks and stir the resulting mixture into the soup.  Simmer, stirring
gently, until the soup thickens a little - do not boil.  Serve garnished with a poached egg if desired.  Serves 4 to 6.


1 granny smith apple, or any tart apple, finely diced
1 large onion, finely diced
2 Tbsp butter
2 Tbsp flour
1 Tbsp mild curry powder
1 can cream of mushroom soup + one soup can full of milk
1 can chicken broth
2 cups cubed cooked chicken
12 oz pkg of mushrooms, cleaned and sliced
1 Tbsp lemon juice

In a heavy 3-4 quart pan with lid, on very low heat, add butter to melt, and then "sweat" apples and onions.  Cook for at least 20 minutes, until apples are tender and onions are translucent, making sure to stir often to avoid any browning.  Add flour and curry powder, stir well.  Add soup, milk, and chicken broth all at once and stir well, with whisk if necessary, until smooth. Will be thin.  Cook on lowest heat, covered, for one to two hours until slightly thickened.  Meantime, cook mushrooms for 5-7 minutes, set aside.  Add chicken, heat through.  Add mushrooms and lemon juice, heat through, and serve with cooked rice.


Peanut Butter Easter Eggs

1/4 lb butter
8 oz. cream cheese
1 1/2 tsp vanilla
1/2 tsp salt
1 1/2 cups peanut butter
2 lbs. confectioners sugar
12 oz. milk chocolate chips or milk chocolate candy melts.

Mix butter and cream cheese together, then add confectioners sugar. Add peanut butter, vanilla, and salt and mix all ingredients together until well-blended. Place mixture in the refrigerator for at least an hour. Shape the peanut butter mixture into eggs and place in the refrigerator again for at least another hour. Melt chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each peanut butter egg in melted chocolate, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.

                        Buttercream Easter Eggs

1 (8 oz.) pkg. cream cheese
1/4 lb. butter, creamed
1 tsp. vanilla
2 boxes confectioners sugar
12 oz. chocolate chips or semi-sweet chocolate melts

Mix the cream cheese, butter and vanilla together until well blended. Mix in the confectioner's sugar. Place mixture in refrigerator for at least 2 hours. Roll the mixture, a small amount at a time into small egg shapes and place in refrigerator again for at least an hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each cream egg in melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.

                       Fruit and Nut Easter Eggs

1 1/2 cups butter
1/2 tsp. vanilla
1/2 tsp. salt
2 (1 lb.) boxes confectioners sugar
1 (4 oz.) jar maraschino cherries, drained and finely chopped
1 cup finely chopped pecans
1/2 cup coconut
sweetened condensed milk
extra confectioner's sugar
1 lb. chocolate chips or dark chocolate candy melts

In a medium size mixing bowl, combine the butter, vanilla and salt. Mix well with an electric mixer. Beat in the confectioner's sugar gradually. Stir in the chopped cherries and nuts. Add just enough sweetened condensed milk to moisten and hold the mixture together.  Knead the mixture until it is well blended. It should be easy to handle and shape, but not sticky. Use the palms of your hands to roll the mixture, a small amount at a time, into egg shapes. (The amount depends on the size and number of eggs you want to make. Use additional confectioner's sugar to prevent it from sticking to your hands.) Place the candy egg shapes on a wax paper lined cookie sheet. Chill in the refrigerator for several hours or overnight. Melt the chocolate in a microwave oven or in a double boiler. Dip each egg in melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.

                       Coconut Cream Easter Eggs

1 lb. butter - softened
8 oz. cream cheese - softened
1 1/2 tsp vanilla
1/4 tsp. salt
15 oz. flaked coconut (2 bags)
2 lbs. confectioners sugar
12 oz. semi-sweet chocolate chips or chocolate melts.

Mix butter and cream cheese together. Add confectioners sugar, salt and vanilla and mix well. Add coconut and stir until well blended. Place mixture in refrigerator for at least an hour. Shape mixture into eggs and place in the refrigerator again for at least an hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each coconut egg in melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.

From the Dan'l Webster Inn

3/4 lb. fresh raw bacon
1-1/4 lbs. cream cheese
1/4 cup minced red onions
8oz. sour cream
1/8 cup fresh chopped parsley
1/2 tsp. A-1 sauce
1 tsp. fresh raw chopped garlic
1/2 tsp. Worcestershire sauce
1/8 cup fresh chives (cut)

Chop bacon in food processor. Then cook in sautÚ pan until fully cooked, drain
on paper towels and cool. De-stem and chop parsley in food processor, reserve.
In a mixing bowl mix all ingredients until smooth. Store in air tight container in the refrigerator.


3/4 cup butter, softened
1 cup packed light brown sugar
1 egg
1 Tbsp apple juice
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups quick-cooking oats
1 (10 ounce) package milk chocolate chips
1 cup apples - peeled, cored and chopped
1/2 cup raisins
Crushed graham cereal

Heat oven to 350F degrees. Lightly grease cookie sheet. Cream butter, brown sugar, egg, apple juice and vanilla in large bowl until creamy. Stir together flour, baking powder, baking soda and salt. Add to butter mixture and beat until blended. Stir in oats. Add chocolate chips, apple and raisins; stir until blended. Roll dough into teaspoon-sized balls, coat in the graham cereal crumbs and place on cookie sheet.

Bake 10 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.


1 1/2 lbs skinless -- boneless chicken breasts (this should be 4)
1/3 cup fresh rosemary -- finely chopped
1/3 cup dry white wine
2 Tbsp extra virgin olive oil
3/4 tsp black pepper
3 cloves garlic -- crushed
1 1/2 Tbsp minced green onions
1/2 tsp salt

Rinse the chicken in cold water, drain well and pat dry. Mix together all the remaining ingredients. Add the chicken breasts to the marinade; cover and refrigerate for 1 to 4 hours. Grill or broil the chicken until tender, about 3 to 5 minutes on each side. Brush the chicken with the marinade at least once during cooking. Serve hot.

Chicken is wonderful for a summer barbecue. This dish may also be cooked in an oven broiler.


4 chicken breast halves, boneless and skinless
1/2 cup olive oil
1 tsp dried tarragon
2 tbsp fresh parsley; chopped
salt and pepper; to taste

Remove all traces of fat from the chicken breasts. Place each chicken breast between 2 sheets of plastic wrap and pound (flatten) to a uniform thickness (about 1/2") with a mallet or a heavy, flat-bottomed saucepan or skillet. Combine the remaining ingredients in a large bowl and mix well. Add the chicken and toss it like a salad. Make sure that all sides of the chicken are well coated with the marinade. Cover and refrigerate at least 2 hours. Preheat the GRILLING MACHINE for 5 minutes. Grill chicken for 4 minutes. NOTE: For all recipes,
remember to place drip tray in front of the GRILLING MACHINE to catch
drippings from the cooking process.

Pronounced: JEE roes

  2 pounds  Ground Beef, lean -- or lamb
  4 Green Onions -- finely chopped
  1 cup  Garlic -- minced
  1 teaspoon  Oregano
1/4 teaspoon  Cumin Powder
 1/4 teaspoon  Parsley -- chopped
  1 teaspoon  Salt
 1/4 teaspoon  Black Pepper -- freshly ground
  8 large  Pita Bread Rounds
  1   cup  Yogurt, skim milk
  1   tablespoon  Mayonnaise
  3   tablespoons  Lemon Juice
  2   Scallions -- finely chopped
  1   large  Cucumber -- minced
  5   cloves  Garlic -- minced

In a large bowl, mix all filling ingredients except pita, mixing well and kneading until mixture is stiff.   On a skewer, pack meat mixture about 5" long and not more than 2" in diameter.  Put as many "fingers" as possible on a skewer leaving a 1" space in between.  Cook over hot coals 10-15 minutes, turning frequently.  Take pitas and slide gyro "fingers" into center.  Drizzle with sauce. Fold over to eat.

To make sauce, mix sauce ingredients well in a small bowl. Recipe from


2 - 3 pound round rump roast or tenderloin
1 Tbsp. fresh ground pepper
1 tsp. salt
1/2 tsp. dried marjoram
1 tsp. dried thyme
3 tsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped

Combine spices and mix well. Cover roast beef with spices and cook at 325 degrees for 1 and 1/2 to 2 hours depending on the size and the desired doneness. If you are using a meat thermometer it should reach 150 - 170 degrees. Let roast stand for 10 minutes before slicing. Cut into thin slices.

Beverly Hills Peninsula

Fresh seasonal fruit tarts
Servings: Makes 32 tarts

Note: Use mini muffin tins to form the tart shells.

6 tablespoons butter
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 cup plus 2 tablespoons cake flour

Cream the butter and sugar until fully combined. Add the egg and vanilla and mix until incorporated.

Sift the flours together. Add the flours to the butter mixture and mix until the dough comes together in several large pieces. Form the dough into a flat disk and wrap in plastic. Let it rest in the refrigerator for 20 minutes.

Roll the dough out on a lightly floured work surface to one-eighth-inch thick. Using a 2 1/4-inch round cookie cutter, cut circles. Press the dough circles into mini muffin tins to form individual tart shells. Refrigerate until ready to use.

Pastry cream

1 cup milk
3 tablespoons flour
3 tablespoons cake flour
3 tablespoons sugar
4 egg yolks in a small bowl

Whisk the milk, flours and sugar together in a small heavy-bottomed saucepan. Heat the mixture until it just comes to a boil and cook for 2 minutes. Remove from heat and spoon one-fourth of the mixture into the egg yolks to temper.

Return the mixture to the saucepan and whisk until smooth. Cook on low heat for one minute more, stirring continuously. Do not boil. Spoon the pastry cream into a bowl and cover. Refrigerate until cool.

Filling and assembly

4 tablespoons butter
1/2 cup powdered sugar
1/2 cup plus 2 tablespoons almond flour
1 recipe pastry cream, divided
1 egg
2 tablespoons flour
1/2 pint strawberries
1 (6-ounce) carton each raspberries, blackberries and blueberries
4 kumquats
1 kiwi
1/4 cup apricot or apple jelly
1/2 cup water

To make the filling, cream together the butter, powdered sugar, almond flour and 2 tablespoons of the pastry cream until smooth. Add the egg and blend for 1 minute. Scrape the sides of the bowl with a rubber spatula. Stir in the flour to incorporate and mix until smooth.

Place a teaspoon of the filling inside each tart shell. Bake in a 350-degree oven until golden, about 20 to 25 minutes. Cool at room temperature. Store in an airtight container at room temperature until ready to use.

Cut the strawberries, kumquats and kiwi into small slivers and cut the raspberries, blackberries and blueberries in half.

To make a glaze, combine the jelly and water in a small saucepan and cook over low heat, stirring to combine. Set aside.

Divide the remaining pastry cream among the tart shells. Arrange up to six tidbits of fruit on each. Gently brush each tart with the glaze. Refrigerate until ready to serve.

The Peninsula's currant scones

2 cups flour
2 1/4 cups cake flour
3 tablespoons baking powder
1/2 teaspoon salt
1/4 cup plus 1 tablespoon sugar
8 tablespoons butter, chilled and cut into small pieces
2 eggs, divided
2/3 cup milk
2/3 cup plus 1 tablespoon heavy cream, divided
1 cup dried currants

In the bowl of an electric mixer, combine the flours, baking powder, salt and sugar. Add the butter and mix on low speed until the butter is crumbled into pea-sized bits.

Mix one of the eggs, the milk and two-thirds cup heavy cream in a bowl. Add the liquid ingredients all at once to the dry ingredients and mix just until the dough comes together. Add the currants and mix to incorporate.

On a lightly floured surface, work the dough with your hands until it is mostly smooth. Roll it out to about three-fourths-inch thickness and let rest for five minutes.

With a 2-inch biscuit cutter, cut out the scones and transfer them to two parchment-lined baking sheets. Lightly beat the remaining egg with a fork and add the remaining 1 tablespoon heavy cream to make an egg wash. Brush the tops of the scones with the egg wash.

Bake in a 375-degree oven until the scones are golden on top, about 16 to 18 minutes. Serve with Devonshire cream and your favorite jam.

Cucumber and tomato tea sandwiches
Servings: 10 (makes 32 sandwiches)

32 ounces cream cheese, softened
1/4 cup diced pimentos
4 teaspoons chopped fresh dill
32 sprigs watercress, plus 2 teaspoons chopped watercress leaves, divided
4 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
32 ( 1/8-inch) slices European cucumber
16 slices soft white bread
32 ( 1/8-inch) slices plum tomatoes

Mix together the cream cheese, pimentos, dill, 2 teaspoons chopped watercress leaves, lemon juice, salt and pepper.

Cut a slit from the center to the edge of each cucumber slice. Set the slices aside.

Spread a portion of the cream cheese mixture thinly over the white bread. Using a small, round cookie cutter, cut rounds roughly the size of the tomato slices from each piece of bread.

Place a slice of tomato on each round. Spoon the remaining cream cheese mixture in a piping bag with a star tip. Pipe a star about the size of a quarter in the center of each tomato slice.

Take each cucumber slice, grasp the corners next to the slit and twist in opposite directions to form a decorative spiral. Place one on each sandwich; add a sprig of watercress on the side. Repeat until all the sandwiches are assembled.


1/2 cup honey
8 tbsp butter
1/2 cup sugar
1 egg
2 cups favorite cookie flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves

Preheat oven to 375F. Cream honey, butter, sugar and egg. Sift together flour, soda, salt, and spices. Chill one hour. Roll level tablespoons of dough into balls and place 2 inches apart on greased cookie sheet. Bake 10 to 12 minutes. Makes 4 dozen.


1 red bell pepper; julienned
1 green pepper; julienned
1 1/2 lbs. Italian sausage; browned, cut into 2" pieces
2 onions; sliced
1 medium potatoes; diced into l" pieces
2 tablespoons dry basil
salt and pepper to taste
28 oz. canned tomatoes (3 cups); diced with juice

Combine all ingredients into large covered casserole and bake at 350 for about
1 1/2 hrs. Serves 4


1-1/2  cups chicken broth
1/2  cup brown rice
1/4  teaspoon ground cumin
1/8  teaspoon pepper
1   small green or red sweet pepper, chopped
1/4  cup sliced green onion
1  cup frozen peas
2  tablespoons snipped fresh parsley
1  teaspoon finely shredded lemon peel

In a saucepan heat broth to boiling. Stir in rice, cumin, and pepper. Cover and simmer for 30 minutes. Stir in chopped green or sweet red pepper and green onion; return to boiling. Cover and simmer about 15 minutes more or until rice is tender. Stir in peas, parsley, and lemon peel; heat through. Makes 5 side-dish servings.


1 cup  mayonnaise
2 tbsp.  Indian relish drained
1/2 tsp. granulated sugar
2 tbsp. thousand island dressing

Mix all ingredients well. Let stand for at least 20 minutes, allowing to sit
overnight is desired.


3 cups of cooked Minute rice
1 (16 oz) sour cream
2 (4 oz) mild, green chilies; chopped
1/2 lb. Monterey Cheese; grated
1/2 lb. grated cheddar cheese

Mix rice, sour cream, chilies and Monterey Jack cheese. Pour into a greased casserole dish and top with grated cheddar cheese. Bake 30 minutes at 350. Cover while baking. Serves 4 to 6


  1  cup  butter or margarine
  2  cups  sugar
1/2 cup  cocoa powder
  4  eggs
1 1/2 cups  flour
  1 teaspoon  baking powder
  1 cup  nuts -- chopped  (optional)
  1 cup  coconut flakes (flaked coconut)

In a large mixing bowl, mix together butter or margarine, white sugar and
cocoa. Add eggs one at a time, then add baking powder, nuts and coconut.
Bake in a 9 x 12 inch pan at 350 degrees F for 30 to 35 minutes.

Optional Frosting: Spread one jar of marshmallow cream on top as soon as
cake is removed from oven. Let stand until cooled.


1 lb. ground beef
1 tablespoon minced onion
1 pkg. (8 oz) corn chips, crushed - will equal 3 cups crushed)
1 can (15 oz.) mild enchilada sauce
1 1/2 c. (6 oz) shredded Monterey jack cheese
sour cream; optional

Preheat oven to 350.

In skillet, brown ground beef. Add onion; reduce heat and sautÚ for 5 minutes. Drain excess fat.

Place 2 cups crushed corn chips in bottom of a greased 1 1/2 quart baking dish. Layer ground beef over chips. Pour enchilada sauce over beef. Top with cheese. Bake 20 to 30 minutes or until bubbly and heated through.

6 to 8 servings

1 pound sweet carrots
1 small red onion
1/2 preserved lemon or 1 tablespoon grated lemon zest
1/4 cup currants, plumped in hot water and drained
1 tablespoon whole cumin seeds
2 cloves garlic, peeled
Kosher salt
Pinch of ground cinnamon
Pinch of cayenne pepper
2 tablespoons granulated sugar
5 tablespoons fresh lemon juice
5 tablespoons fruity olive oil
1 tablespoon minced fresh mint leaves
2 tablespoons minced fresh coriander leaves
Black pepper

Peel the carrots, halve them lengthwise and cut into thin slices.

Bring a pot of salted water to a boil and cook the carrots until tender; refresh in ice water. Drain the carrots, pat them dry and place them into a mixing bowl.

Peel and thinly slice onion crosswise into fine slivers and add it to carrots. Thinly slice preserved lemon; add it to carrots with currants.

Toast cumin in a dry sautÚ pan over medium heat until it becomes fragrant and color begins to change. Pound in a mortar and pestle, then add garlic and a pinch of salt and continue pounding until a fine paste forms. Mix in cinnamon, cayenne, sugar, lemon juice and olive oil.

Add dressing to carrots with the mint and coriander, and mix well. Season to taste with additional salt and a few grinds of pepper.

Note: At Arbor, this salad is served with shrimp that are brushed with harissa (Tunisian hot sauce) and grilled. (From chef Douglas Organ.)


3/4 cup sugar
3/4 cup quick oatmeal
1/2 cup butter
3/4 cup dark corn syrup
1/2 cup coconut
2 eggs, well beaten

Mix all together and put in an unbaked pie shell. Bake at 350 degrees for
45-50 minutes.


12 jumbo shrimp (16- to 20- count)
6 uncooked bacon slices
12 (2-by-2-inch) pieces, each: seeded red and green bell peppers, and red
onion wedges
2 Tbsp. black pepper
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1/2 lb. unsalted butter (2 sticks), softened to room temperature
2 tsp. granulated garlic
1/2 C. white wine
12 each, 1-by-4-inch: beef fajita meat and chicken-breast fajita slices
6 (1 1/2-inch) pineapple cubes
2 cups bottled Italian dressing or your favorite marinade

Rinse shrimp in strainer or colander. Remove three-fourths of shell of each shrimp, leaving the last section and tail intact. With small, sharp paring knife, cut shrimp along the vein underneath, but do not cut completely through. Both veins should now be exposed.  Wash veins out of the shrimp. Repeat for all shrimp. Drain shrimp and refrigerate, covered.  With kitchen shears or sharp knife, cut bacon in half all at once; set aside with red peppers, green peppers and onion wedges.  Combine black pepper, cayenne and paprika; stir until well-blended; set aside. Whip softened butter with garlic and wine until well-combined. Set aside until needed. Wrap 1/2 piece bacon around each shrimp body (not tail).

On each of 6 (12-inch) wooden or metal skewers, place, in order: 1 green pepper piece, 1 slice beef, red onion wedge, 1 chicken strip, 1 red bell pepper piece, 1 bacon-wrapped shrimp (skewer through main body), 1 pineapple cube, another bacon-wrapped shrimp, red bell pepper piece, chicken strip, red onion wedge, beef strip and green pepper piece. Do not shove vegetables, meat and shrimp too close together, or they will cook evenly.  Refrigerate skewers while preparing a medium fire (or low flame on gas grill with the lid open). A high flame will cause bacon grease to flare up and burn wooden skewers. Keep a small cup of water at hand to sprinkle over fire if this happens.  Soak skewers of food in Italian dressing(or marinade) 2 to 3 minutes before starting to cook. Place on grill , sprinkle with pepper-paprika mixture and baste with reserved butter mixture (about 1/2 cup total). Slightly melt remaining butter and serve with mixed grill .  Makes 6 servings.  Slice onions and bell peppers. SautÚ in 2 tablespoons vegetable oil over low heat until onions are mild yet not browned. Add sausage until heated. Add spices while cooking.


1 angel food cake
1 small pkg. instant vanilla pudding
1 1/2 cups milk
6 oz. peach yogurt
1/3 cup sliced almonds, toasted
21 oz. can peach pie filling
1 8-oz. container cool whip

Trim crust from angel food cake and tear into bite sized pieces. Beat instant pudding mix and stir in yogurt. In a 9x13" pan, layer half of the angel food pieces, then half of the peach pie filling, and half of the pudding mixture. Repeat layers. Garnish with sliced almonds. Refrigerate 4 hours before serving.


1/2 lb. pepperoni - sliced thin
1/4 lb. spiral noodles
1 green pepper - sliced thin
1/4 lb. shell noodles
1 onion - sliced thin
1/4 lb. wheel noodles
mushrooms ( optional )
8 oz. mozzarella cheese (shredded)
1/2 lb. hamburger (browned)
8 oz. parmesan cheese (shredded)
1/2 lb. Italian sausage (browned)
2 jars spaghetti sauce (32 oz.) your choice

Cook noodles according to box directions. Heat sauce & combine with cooked
hamburger and cooked sausage. In a 11 X 13 pan, sprayed with Pam cooking
spray, layer noodles and sauce. Top layer with pepperoni, onions and green
peppers, mushrooms and cheeses. Make about 3 layers and top with cheese. Bake at 350 degrees for about 45 minutes or until cheese is melted.


1/2 cup butter, softened
1 tablespoon Leggo's Pesto - Roasted Red Capsicum
12 whole green prawns, in their shell

In a small bowl combine butter and Leggo's Pesto - Sundried Tomato.

Using a small sharp knife and cutting from back of the head to the tail, make a deep slit down through the back of each prawn, leaving tail intact. Remove spinal vein.

Brush heated barbecue with oil, place prawns "legs" side down onto a heated barbecue and cook for 1-2 minutes or until shells are lightly browned. Turn prawns over with the cut side down onto barbecue, pressing slightly to open out shell, continue to cook for another 1-2 minutes.

Spread cut side of prawn with Pesto Butter and serve.

Tip: Leggo's Pesto is delicious spread onto bruschetta or focaccia, and a spoonful dolloped onto jacket baked potatoes makes a tasty topping.


1/2 cup dark brown sugar plus 1 tbsp.
1/2 cup blended bourbon
1/2 cup Heinz ketchup
2 tsp. liquid smoke
1 clove garlic mined
1 tbsp. minced onion

In a saucepan combine brown sugar, and bourbon.  Turn heat to medium and mix well.   Add Ketchup and remaining ingredients.  Stir until all is well blended.   Heat through for about 15 - 20 minutes.  You want to make sure the alcohol cooks away.  You can use this as a basting sauce for Barbecue, or you can
spoon it over chicken breasts and pop those into a 400 degree oven covered for
about 30 minutes.


1 1/4 cups sugar
1/8 teaspoon salt
1/3 cup flour
2 cups fresh rhubarb, cut into 1 inch pieces
2 cups fresh strawberries
2 tablespoons butter
1 tablespoon sugar
1 pastry for 2 crust pie

Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawberries and rhubarb in a pastry lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Install top crust and flute edges to make high standing rim. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake in hot 425F oven 40 to 50 minutes or until rhubarb is tender and crust is browned.


4 tablespoons margarine or butter, plus 1 tsp. olive oil (to prevent burning)
3 cloves garlic, minced
1 large onion, minced
1/2 cup dry white wine
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Romano cheese
1 (10.75 ounce) can chicken broth
1 pound bay scallops
1 pound linguine pasta

In a large skillet, melt margarine over medium heat and sautÚ garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.

Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

Yields 6 servings

4 cups fresh or frozen corn
1 cup milk
3 Tbsp butter or margarine melted
1 Tbsp finely chopped onions
3 eggs beaten
1 cup crushed saltines (about 30 crackers)
1 Tbsp sugar
Salt and pepper to taste

In a large bowl, combine the corn, eggs, milk, 3/4 cup of cracker crumbs, butter, sugar and onion. Transfer to a greased 1 1/2- quart baking dish. Sprinkle with remaining cracker crumbs. Bake uncovered at 325 F for 1 hour or until a knife inserted near the center comes out clean.

Makes 6

2 lbs lean ground lamb
1 apple, grated (skin on)
1 cup fresh bread crumbs
1/4 cup chopped parsley or mint
2-3 spring onions, finely chopped
1 small package lemon, ginger, and sesame stir fry sauce
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 sesame seeds.

In a land where sheep were a main food supply, it is not surprising that mutton and lamb form the basis of many dishes. Here is the traditional "Shepherd's Pie" - the variant based on beef is usually called "Cottage Pie". Serves 4

2 cups minced lamb
3 cups potatoes
1 large onion, chopped
1/4 cup mushrooms, sliced
1 bay leaf
2 carrots, diced
1 tbsp plain flour
1 tbsp tomato puree
1/4 stick butter
4 tbsp milk
1 1/4 cups lamb or beef stock
1/4 cup cheese

Dry fry the lamb with the chopped onion, bay leaf, sliced mushrooms and diced carrots for 8-10 minutes. Add the flour and stir for a minute. Slowly blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 25 minutes. Remove the bay leaf and place in a 3 pint
ovenproof serving dish. At the same time, cook the potatoes in boiling water for 20 minutes until tender. Drain well, mash with the butter and milk and mix well. Spread on top of the mince mixture and sprinkle over with the grated cheese. Bake for 15-20 minutes in a pre-heated oven at 400F. Serve hot with green


1/4 cup vegetable oil
1/2 tsp ginger
1/2 cup brown sugar
1/2 tsp cinnamon
1/3 cup molasses
1/2 tsp cloves
1 large egg
1/2 tsp salt
1/2 cup sour cream
1/2 tsp baking soda
2 cups favorite cookie flour

Place oil, brown sugar, molasses, egg, and sour cream in a mixer bowl and mix at medium speed to blend well. Stir flour, ginger, cinnamon, cloves, salt, and baking soda together to blend well, and add to sour cream mixture. Mix at medium speed until creamy.

Drop dough by 1 1/2 tablespoonfuls onto cookie sheets that have been sprayed with pan spray. Bake at 375F for about 10 minutes in preheated oven, or until cookies are firm and lightly browned. Remove them to a wire track and cool to room temperature. Makes 24 cookies.

Serves 4-6

2 Tbsp olive oil
2 Tbsp butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
1 tsp dried oregano (or Italian stock cube)
1/4 cup red wine (optional)
1 28oz can tomatoes, chopped
1 tbsp tomato puree
2 cups beef, minced
1/2 cup pork, minced
1 1/4 cups beef stock
salt & pepper

In an earthenware pot or the heaviest, deepest pot you have, heat the oil/butter. Add the chopped onion, celery and carrot and sautÚ briefly over a medium heat until softened, about 3 - 5 minutes. Add the minced beef and pork and salt and pepper to taste. Stir and cook until the meat has lost its raw, red color. Add the tomato puree and wine, turn the heat up to medium high and cook, stirring
occasionally, until all the wine has evaporated. Add the tomatoes, oregano and stock and stir thoroughly. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at a gentle simmer. Cook, uncovered, for 45-60 minutes, stirring occasionally. Taste and check for seasoning. Serve with pasta
of your choice or, if preferred, boiled rice. You can refrigerate this dish for up to 3 days and it freezes well.

Note: If you don't like carrots/celery, then you can omit them and add sliced and chopped mushrooms as an alternative.

Serves 4

2 oz soft margarine
1Ż oz (generous one third stick) butter
7 oz ( 1 cup) white sugar
8 oz (two cups) plain flour
1 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
1 egg whisked
6 oz (1Ż cups) stoned dates
1 tsp vanilla essence
2Ż oz (one third cup) light brown sugar
2 Tbsp double (heavy) cream
Ż pint (1 1/4 cups) boiling water

Cream together the margarine and sugar. Sift together the flour and baking powder. Beat the whisked egg into a creamed mixture with a little of the flour and baking powder and continue beating for about a minute before adding the rest of the flour/baking powder. Chop the dates and flour lightly. Pour the boiling water over the dates and mix in the baking soda, and add the date mixture to the batter and mix well. Place in a buttered tin (or one lined with baking parchment) and bake for 40 minutes at 350F. When the pudding is cooked, heat the brown sugar, butter and cream and simmer gently for 3 minutes. Pour over the pudding and
place under a grill until it starts to bubble. Then serve.


2 tablespoons vegetable oil
1/2 inch piece fresh ginger root, thinly sliced
1/4 pound thinly sliced lean pork
1 teaspoon soy sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon salt
1/3 teaspoon sugar
1 teaspoon sesame oil
1 green onion, chopped
1 tablespoon Chinese rice wine

Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes. Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.


1 1/2 lbs. beef round steak, cut 3/4 inch thick
3 tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon pepper
3 cloves fresh garlic, minced
2 teaspoons shortening
1 (16 oz.) can tomatoes
1 small onion, sliced
1 stalk celery, sliced
2 medium carrots, sliced
1 tablespoon Worcestershire sauce
1/4 cup red wine
1/4 cup water

Cut meat into 6 serving pieces. Combine flour, salt, mustard, pepper, and garlic powder. Pound 2 Tbsp of the flour mixture into the meat. Brown the meat in the shortening on both sides. Drain off excess fat. Add undrained tomatoes, onion, celery, carrots, Worcestershire sauce and cooking wine.

Cover and simmer for 1 1/4 hours or until meat is tender. Remove meat to a serving platter and keep warm. Combine 1/4 water and the remaining flour mixture. Stir into tomato mixture until thick and bubbly. Pass with meat. Serve meat and sauce with hot cooked noodles, rice, or mashed potatoes.


1/4 cup olive oil
4-6 medium zucchini (courgettes), thinly sliced
4-6 medium tomatoes, thinly sliced
4-6 cloves garlic, finely chopped
4 Tbsp. chopped fresh basil or parsley
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper to taste

Lightly coat a 9x13-inch baking dish with olive oil. Layer half the zucchini slices in the bottom of the pan. Cover with half the tomatoes. Sprinkle with half the garlic and fresh herbs, salt, and pepper, and drizzle with half the olive oil. Repeat. Top with the grated cheese. Bake in a preheated 350 F oven for 1 hour. Serve hot or at room temperature. Serves 4 to 6.


3/4  cup butter, softened
2   eggs
2-3/4  cups all-purpose flour
1-1/2  teaspoons baking powder
1/2  teaspoon baking soda
1/2  teaspoon salt
1-1/2  cups sugar
2  teaspoons vanilla
1-1/4  cups buttermilk or sour milk*
2/3  cup chocolate-flavored syrup
   Semisweet Chocolate Icing (see recipe below)

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan. Combine flour, baking powder, baking soda, and salt. Set aside.

In large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Reserve 2 cups batter. Turn remaining batter into prepared pan.

In small mixing bowl combine chocolate-flavored syrup and reserved 2 cups batter. Beat on low speed until well combined. Pour chocolate batter over vanilla batter in pan. Do not mix.

Bake in a 350 degree F oven about 50 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on wire rack. Remove from pan; cool completely on wire rack. Drizzle cake with Semisweet Chocolate Icing. Makes 12 servings.

*Note: For sour milk, place 4 teaspoons lemon juice or vinegar in a measuring cup. Add enough milk to equal 1-1/4 cups.

Semisweet Chocolate Icing: In small saucepan heat 1/2 cup semisweet chocolate pieces, 2 tablespoons butter, 1 tablespoon light-colored corn syrup, and 1/4 teaspoon vanilla over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.

Servings: 4

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 cup apples, diced small
1 cup celery, diced small
1/2 cup walnuts, coarsely chopped
1 head butter lettuce, leaves washed and trimmed

Combine the mayonnaise, sour cream and lemon juice. In a separate bowl, combine the apples and celery. Stir the mayonnaise mixture into the apples and celery. Spoon into lettuce cups or onto a bed of lettuce leaves. Sprinkle with the walnuts and serve.


6 tablespoons butter or margarine, softened
1/4 cup granulated sugar
1 1/4 cups all-purpose flour
1 large egg yolk
1/8 teaspoon salt


6 bars(two 6 oz. boxes) White Baking Bars, broken into pieces *
1/2 cup heavy whipping cream
2 packages (8 oz. each) cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1/4 teaspoon salt
3 large egg whites
1 large egg

Preheat oven to 350░ F. Grease 9-inch spring form pan.

Crust: Beat butter and sugar in small mixer bowl until creamy. Beat in flour, egg yolk and salt. Press mixture onto bottom and 1 inch up side of prepared pan.
Bake for 14 to 16 minutes or until crust is set.

Cheesecake: Microwave baking bars and cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The bars may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

Beat cream cheese, lemon juice, lemon peel and salt in large mixer bowl until smooth. Gradually beat in melted baking bars. Beat in egg whites and whole egg. Pour into crust.

Bake for 35 to 40 minutes or until edge is lightly browned. Loosen and remove side of pan. Cool completely on wire rack. Refrigerate until firm. Garnish as desired.

Note: May use 2 cups (12-oz. pkg.) White Morsels instead of baking bars. Yields 12 to 16 servings


3/4 cup orzo (rice-shaped pasta)

1 1/2 tablespoons olive oil
1 medium white onion, thinly sliced
6 garlic cloves, thinly sliced
2 jalape˝o chilies, thinly sliced
3/4 pound skinless boneless chicken breasts, cut into matchstick-size strips
5 cups low-salt chicken broth
1/4 cup fresh lime juice
1 large tomato, seeded, chopped
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs

Cook orzo in pot of boiling salted water until just tender. Drain well.

Heat oil in large saucepan over medium heat. Add onion, garlic, and chilies. SautÚ until onion begins to brown, about 4 minutes. Add chicken; sautÚ 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs. Makes 4 servings.

Makes 2 cups sauce

1 28-ounce can peeled tomatoes
2 cloves minced garlic
2 tablespoons olive oil
1 tablespoon chopped Italian parsley
1 tablespoon chopped fresh mint
2 teaspoons kosher salt
1 teaspoon chili flakes

Chop tomatoes in a food processor. Combine all ingredients. Refrigerate leftover sauce for up to a week.








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