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).


El Pollo Loco Yield: 1 1/2 cups

1 ripe avocado, peeled and pitted
1 jalapeño, stemmed, cut in fourths; see notes
1 cup water
1 tablespoon white vinegar
3/4 teaspoon salt
2 tablespoons minced fresh cilantro
2 tablespoons diced onion

notes: Use caution when working with fresh chilies. Wash work surface and hands thoroughly upon completion; do NOT touch your face or eyes. Spike
Wears rubber (latex) gloves.

Combine avocado, jalapeño, water, vinegar and salt in blender. Pureé on high. Pour into medium bowl. Add cilantro and onion; stir to blend. Cover and chill.

(The Ghost City Inn, Jerome, AZ)

1 package dark chocolate cake mix
1 cup vegetable oil
1 (3-ounce) package instant chocolate pudding
4 eggs
3/4 cup strong coffee
1/2 cup crème de cacao
1/4 cup Kahlua

1 cup confectioners' sugar, sifted
2 tablespoons strong coffee
2 tablespoons crème de cacao
2 tablespoons Kahlua

For the cake, combine the cake mix, oil, pudding mix, eggs, coffee, crème de cacao and Kahlua in a large bowl. Beat 4 minutes until quite smooth. Pour into a well greased 10-inch tube pan until 3/4 full. (Save any remaining batter for cupcakes or to simply eat on the spot.) Bake 45 to 50 minutes at 350 degrees. Remove from the pan and invert onto a serving plate. Punch holes throughout the cake with a skewer or ice pick. Prepare the topping by combining the confectioners' sugar, coffee, Kahlua and crème de cacao. Mix well and spoon over the warm cake

Stillpoint B&B, Tuscaloosa, AL)

2 cups old-fashioned oats
2 cups buttermilk
1/2 stick melted butter
2 eggs separated
1/4 cup whole wheat flour
1/4 cup plain flour
2 Tbsp honey
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1 1/2 Tbsp wheat germ
Pinch of nutmeg
Pinch of salt
1 cup fresh frozen or canned blackberries

Mix oats and buttermilk in large bowl. Let this mixture sit overnight in the refrigerator, (or) microwave mixture for 1 1/2 minutes on high. Mix dry ingredients, honey, butter and egg yolks together. Add oatmeal mixture. Add berries, and lastly, fold egg whites. Pour into a hot oiled waffle iron. Mixture will be thick.

Serve hot with a thin layer of orange marmalade, fresh berries or fruit, and topped with whipped cream and toasted sliced almonds.

(Crimson Inn B&B, Tuscaloosa, AL)

8 Lasagna noodles
1 16 oz. tub of Ricotta cheese
3 eggs
2 pints fresh blueberries
2 tsp. vanilla extract

Crunchy Oat Topping
1/2 stick of butter
1/2 cup of all purpose flour
1 Tsp. cinnamon
1/2 cup of quick oats
3/4 cup of brown sugar
1/2 cup of chopped pecans

Hazelnut Cream Sauce
Mix 1 cup sour cream with 1 cup of Hazelnut coffee creamer Stir until completely blended Place on the Lasagna prior to serving.

Cook Lasagna noodles in boiling salty water, being careful not to tear noddles. Drain and rinse. Layer one layer of four noodles covering bottom of dish. Mix the eggs, ricotta, vanilla and blueberries in large mixing bowl. Spread half of the filling over the noodles, then repeat for second layer.

Prepare the Oat topping mixing all ingredients. Course crumbs will form. Spread evenly over the berry mixture. Bake 45 minutes on 350 or until topping is slightly brown. Remove from oven and let set 15 minutes before cutting into squares. Spoon Hazelnut Sauce over each serving. (Sauce is also good on fresh fruit salad)

Recipe courtesy Mader's German Restaurant Yield: 4 servings

1 teaspoon sea salt
4 bratwurst
4 knockwurst
8 to 10 red potatoes
2 tablespoons butter
1 tablespoon chives, minced
Salt and pepper
4 slices rye toast
1 tablespoon herb butter
8 ounces sauerkraut
4 ounces German mustard

In a medium sized pan, bring a pot of water to a boil, add 1 teaspoon of sea salt. Add potatoes and cook for 10 minutes, or until tender. Remove from water and keep warm, keeping the water hot.

Preheat a grill. Poach bratwurst and knockwurst in salted water until cooked through, about 10 minutes. Drain and grill until golden brown and cooked
thoroughly, about 10 more minutes.

Cut the potatoes in halves. In a sauté pan, add butter and melt. Add the potatoes and chives and cook until the potatoes are well coated. Season with salt and pepper, to taste.

Cut crust off rye slices and brush on herb butter. Grill until toasted. Cut into "points" (diagonal slices, like an "M". To assemble plate, place 2 ounces of sauerkraut in center of a plate. Place 4 halved potatoes around and slice bratwurst/knockwurst, arranging with toast points. Serve with mustard.


2 cups flour
2 cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 cup salad oil
4 eggs
3 small jars carrot baby food (about 1 cup pureed carrot)

Beat all together.  Bake at 350 degrees for 30 minutes for bars (jelly roll pan - 10x15) or 45 minutes for cake (9x13 pan).

1 3/4 cups powdered sugar
1/4 cup soft butter or margarine
1 3 oz. pkg. cream cheese
1/4 tsp. vanilla

Cream together and frost bars or cake.

(Shahi Murgh Badaami)

1/2 cup vegetable oil
2-3 lbs skinless chicken pieces
or 2-3 Cornish game hens, halved and skinned
4 cups thinly sliced onions
1/3 cup slivered blanched almonds
4 Tbsp coriander seeds
4 tsp green cardamom pods* (about 50)
1-2 tsp cayenne pepper, or to taste
2 cups plain yogurt
Salt to taste

* Available in finer supermarkets and Asian and Indian specialty shops

Heat about 2 tablespoons of the oil in a large, heavy pan over moderate heat and add the chicken pieces.  Cook, turning frequently, just until they lose their pink color - do not brown them because this will darken the sauce.  Transfer the chicken pieces to a platter and heat the remaining oil in the pan.  Sauté the onions until they are tender but not browned, about 10 minutes.  Add the almonds, coriander, and cardamom and cook until they become aromatic and slightly browned, about 3 minutes.  Remove from the heat and stir in 1 cup water and the cayenne pepper.  Puree the mixture in batches in an electric blender or food processor and return it to the pot.  Add the chicken pieces, yogurt, and salt and bring to a boil.  Reduce the heat and simmer covered until the chicken is tender and the sauce has thickened, about 40 minutes.  The oil should have separated from the sauce to form a glaze over the sauce and chicken.  This glaze is prized in India and is a trademark of opulent cooking.  Remove the
dish from the heat and let rest for at least 30 minutes, or refrigerate for up to 2 days (this dish improves with time) before serving.  Reheat by simmering over moderate heat until the chicken is piping hot.  Serves 4 to 6.

Recipe courtesy Pierogi Palace Yield: about 1 dozen

3 tablespoons butter
2 tablespoons olive oil
2 tablespoons all-purpose flour

Chicken paprikash filling:
3 tablespoons butter
1 onion, diced
3 cups chicken stock
1 teaspoon chopped fresh parsley leaves
1 teaspoon chopped chives
1 tablespoon paprika
1 tablespoon chopped sun-dried tomatoes
1 cup sour cream
2 pounds skinless, boneless chicken breast
Salt and pepper

Pierogi dough:
4 cups all-purpose flour
1 teaspoon salt
2 eggs
1/4 cup sour cream
1 cup water

To make the roux: In a medium skillet, melt 3 tablespoons of butter over low heat. Add the olive oil then, using a wooden spoon, stir in the flour. Cook, stirring, until the mixture thickens and pulls from the sides of the pan. Remove the roux from the heat before it browns.

To make the filling: In a large skillet, melt 3 tablespoons of butter over medium heat. Add the onion and cook, stirring frequently, until the onion is soft, about 15 minutes. Add the roux to the onions then add 1 cup of chicken stock. Simmer the stock, stirring constantly, until it thickens, about 5 minutes. Add the parsley, chives, paprika and sun-dried tomatoes. Allow the sauce to return to a simmer, then stir in the sour cream. Reduce the heat to medium-low and simmer gently, stirring frequently, until the sauce reduces slightly. Season with salt and pepper and set aside to cool.

Meanwhile, season the chicken breast with salt and pepper and put it in a medium skillet. Add the remaining 2 cups of chicken stock, cover the skillet and poach the chicken over medium heat until cooked through, about 15 minutes. Uncover the skillet, raise the heat and simmer the chicken until the stock has evaporated. Allow the chicken to cool, then dice and add it to the cooled sauce. Refrigerate the filling until ready to use.

To make the pierogi: Sift the flour with the salt into a mixing bowl. In separate bowl, beat the eggs with the sour cream and 1 cup of water. Gradually stir the egg mixture into the flour mixture. Turn the dough out onto a floured board and knead it until smooth. Roll the dough out about 1/4-inch thick. Cut the dough into 3-inch rounds. Place a spoonful of filling in the center of each round. Wet the
edges of the dough, then fold and seal. Bring a large pot of salted water to a simmer over medium-high heat then reduce the heat to medium. Working in batches, drop the pierogi into the simmering water and cook until they float for several minutes. Drain well and serve warm accompanied by additional sour cream if desired.


1-1/2  pounds meaty chicken pieces (breasts, thighs, and drumsticks), skinned
1  medium onion, cut into thin slivers
2  cloves garlic, minced
1  tablespoon olive oil
1/2  cup white wine vinegar
1/4  teaspoon salt
1/8  teaspoon pepper
1  cup reduced-sodium chicken broth
1/2  cup golden raisins
2  teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1  teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1  tablespoon cold water
1-1/2  teaspoons cornstarch
2  tablespoons toasted pine nuts

Rinse chicken; pat dry with paper towels. In a large nonstick skillet cook onion and garlic in hot oil over medium heat for 1 minute. Add chicken pieces to skillet and cook for 10 to 15 minutes or until lightly browned, turning to brown evenly. Drain well.

Add the vinegar, salt, and pepper to skillet. Bring to boiling. Cook, uncovered, over high heat about 5 minutes or until vinegar is nearly evaporated, turning chicken once. Carefully add broth, raisins, thyme, and rosemary to the skillet. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until chicken is tender and no longer pink. To serve, transfer chicken to a serving platter. Combine cold water and cornstarch. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Spoon some of the sauce over chicken; pass remainder. Sprinkle chicken with pine nuts. Makes 4 servings.


1/4 cup soy sauce
2 tablespoons sugar
1 tablespoons cider vinegar
1 tablespoons ketchup
1/2 teaspoon. ground ginger
2 garlic cloves, minced
1 pound boneless, skinless chicken breast, cut in strips
2 tablespoons vegetable oil
1 package (16 oz.) frozen stir-fry vegetables
1 can (16. oz) unsweetened pineapple chunks, drained
hot cooked rice for serving

In a small bowl combine the first 6 ingredients, set aside. In a large skillet or wok, stir fry chicken in oil for 5-6 minutes till juices run clear. Add vegetables & stir fry 3-4 minutes till crisp-tender. Stir in pineapple and soy sauce mix. Heat through. Yields 6 servings.

(Inn at 410 B&B, Flagstaff, AZ)

9" x 13" pan = 12 servings
1 tablespoon canola oil
1 small onion, chopped
4 medium zucchini, quartered lengthwise and cut in chunks
4 medium tomatoes, seeded and chopped
1 1/2 teaspoons ground cumin
1 teaspoon dried basil
12 corn tortillas
2 4 ounce cans diced green chilies, drained
2 cups shredded low-fat Monterey jack cheese (8 ounces)
2 cups buttermilk
4 large eggs
1/4 teaspoon ground black pepper
Black Bean, Corn and Red Pepper Relish

The night before:
Heat the canola oil in a large skillet over medium heat, add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the chopped zucchini, sauté until tender, about 5 minutes more. Add chopped tomatoes, sprinkle with the cumin and basil, gently stir to mix; heat until just warm. Set aside to cool.

Spray a 9" x 13" pan with nonstick cooking spray. Tear 6 tortillas into bite-sized pieces and spread them evenly in the prepared pan. Spread 1 can of the chilies and 1 cup shredded cheese over the tortillas. Next, spread the cooled onion-zucchini-tomato mixture evenly over the cheese. Tear the remaining tortillas into bite-sized pieces and spread them over the vegetables. Follow with the remaining chilies and cheese. Cover the casserole with foil and refrigerate until morning.

In the morning:
Preheat oven to 375 degrees Fahrenheit. Remove casserole from refrigerator and uncover. In a medium bowl, whisk together buttermilk, eggs and ground black pepper. Slowly pour over the casserole. Bake uncovered for 35 minutes or until eggs are set.

From Savannah Chop House Yield: 8 servings

2 (10-ounce) packages frozen kernel corn
1 cup whipping cream
1 cup milk
1 teaspoon salt
6 teaspoons sugar
2 tablespoons melted butter
2 tablespoons all-purpose flour

Combine corn, whipping cream, milk, salt and sugar; bring to boil. Simmer 5 minutes. In separate bowl, blend butter and flour. Add to corn and mix well.
(Alma de Sedona Inn, Sedona, AZ)

6 large croissants
3 large eggs
1 1/2 cups milk
12 slices Canadian Bacon
6 slices Muenster cheese
1 1/2 Granny Smith Apples, thinly sliced.

Whisk together eggs and milk. Prepare baking dish by spraying with Pam. Slice croissants in half. Lightly dip bottom half of croissant in egg and milk mixture, place in prepared pan. Layer bacon, cheese and apple on top of croissant. Lightly dip top half of croissant in egg and milk mixture and place on top. Secure with toothpicks and bake in 350 degree oven for 30 minutes. Remove toothpicks and sprinkle lightly with powdered sugar.


2 pounds ground chuck or ground round
1 large onion, diced
1 large green pepper, diced
3 cloves crushed garlic
3 finely grated carrots
1 pound dry beans precooked in chicken or beef broth / or 4 can black beans
1 large can (approximately 28 to 32 ounces) crushed tomatoes
2 cans (approximately 40 ounces) peeled, diced tomatoes
Juice of 3 limes, fresh (or 6 Tablespoons frozen)
Dash Tabasco pepper sauce or Louisiana Hot Sauce
1 Tablespoon cumin
1 Tablespoon garlic powder (optional but suggested)

In large iron pot (or Dutch oven), sauté meat and drain. Add onion and green pepper; lightly brown. Add garlic and carrots. Sauté the above for an additional 5 to 8 minutes to blend. Add black beans. Add tomatoes, lime juice, Tabasco, cumin, and garlic powder. Simmer for at least 35 minutes, adding a little of the cook's sipping beer to achieve desired thickness of chili.

Serve with a slice of lime, a sprig of mint, and a dollop of sour cream or yogurt (plain) floated on top. French bread is an extra treat!


1 tsp whole fennel seeds
1/2 tsp whole cumin seeds
1 tsp whole coriander seeds
1/2 tsp. whole fenugreek seeds
Pinch mustard seeds
4 cardamom pods, cracked open and black seeds removed
4 whole dried hot red chili peppers, broken up (retain seeds)
2 whole black peppercorns
1 curry leaf

1 Tbsp peanut oil
1 clove garlic, minced and then pounded to a paste
1/2” fresh gingerroot, minced and then pounded to a paste
1/2" fresh turmeric root, minced and then pounded to a paste
(use 1 tsp powder if fresh is not available)
1 shallot, minced and then pounded to a paste

1 quart water
1/2 lb. dried green peas, rinsed and picked over

1 cup plain yogurt or coconut milk
Salt to taste

Additional dollops of yogurt
Chopped fresh cilantro (coriander leaves, Chinese parsley)

Choose a heavy-bottomed soup pot with a tight-fitting lid. Heat the empty pot over a medium flame and add the dry spices. Cook, stirring, until they are very fragrant. Take great care that they do not burn. Remove and grind finely in a spice or coffee grinder.

Add the oil to the same pot and heat over medium flame. Stir in the garlic, gingerroot, turmeric and shallot and cook until tender. Take great care not to burn. Pour in the water and add the peas. Stir the ground dry spices in. Cover tightly and simmer an hour and a half, stirring occasionally, until the peas have
fallen completely apart and the soup has thickened.

Stir in the yogurt or coconut milk and add salt to taste. Serve topped with dollops of yogurt or swirls of coconut milk if desired and chopped cilantro. Serves 4-6.

Coolfont Resort & Spa Makes 12 servings

9-3/4 cups torn fresh spinach
2-1/4 cups hulled and sliced fresh strawberries
1/4 cup plus 2 tablespoons sugar
1/4 cup plus 2 tablespoons cider vinegar
1-1/2 tablespoons sesame seeds
1-1/2 tablespoons vegetable oil
1-1/2 tablespoons water
2-1/4 teaspoons poppy seeds
1-1/2 teaspoons minced onion
1/2 teaspoon low-sodium Worcestershire sauce
1/4 teaspoon paprika

In a large bowl, gently toss spinach and strawberries until well combined. Cover and refrigerate. In blender container or covered jar, place sugar and remaining ingredients; process or shake until well combined. Drizzle over spinach-strawberry mixture; gently toss to coat well. Serve immediately.

Recipe courtesy Algonquin Yield: 4 servings

Lemon butter:
4 tablespoons butter
1 tablespoon lemon juice
2 teaspoons white wine

2 eggs, beaten
1 cup heavy cream
4 (6-ounce) fillets of sole
1 cup all-purpose flour
4 tablespoons butter

4 slices white sandwich bread
Fresh parsley sprigs for garnish, optional

To make the lemon butter: Melt 4 tablespoons of butter over low heat in a small saucepan. Add the lemon juice and white wine. Keep the sauce warm on a corner of the stove.

To prepare the fish: Whisk the eggs with the heavy cream in a large bowl. Put the flour in a separate bowl. Dredge the fillets in flour; shake off any excess then put the fillets into the batter.

Heat 4 tablespoons butter in large heavy-bottomed skillet over medium heat. Lift the sole out of the batter, allow the excess to run off, then gently lay the fillets in the pan. Cook, turning the fish once, until the sole is flaky and the crust is crisp and golden brown, about 3 minutes per side.

While fish is cooking, toast the bread and cut each piece in half diagonally (corner to corner). Arrange the toast points on 4 plates--2 per plate. Lift the fish from the pan onto the toast points. Drizzle the fish with lemon butter and serve immediately garnished with a sprig of fresh parsley, if desired.

Fresh gingerroot is so much tastier than dry ground ginger that I no longer even bother to buy the latter. It is so easy to use that there is no reason not to use it for its many benefits. Fresh ginger is a very important ingredient in many of the
cuisines of Asia. That special something you find teasing your tongue at quality Chinese restaurants (where they cook the food fresh to order rather than opening cans or freezer packages) is often fresh ginger. Small amounts of fresh ginger add brightness to the curries you eat in the homes of Indian friends. Nations
ranging from Indonesia to Korea to Thailand and Burma would not recognize their cuisines without the sparkle added by fresh ginger.

Ginger, the rhizome of the perennial herb Zingiber officionale found in the Southwest coast of India and the Malabar Coast, also has wonderful health benefits. Like garlic, it is germicidal and recommended eating for people who are trying to prevent colds and flus or have them. Whether you cook it in your food or brew it in hot water for a kind of tea, it clears the breathing passages, thins mucous and calms cough. In other areas, it aids digestion by increasing the pH level of stomach acids, and aids metabolism. It helps with indigestion bowel disorders, asthma, shortness of breath, cramps, morning sickness as well as nausea and vomiting from other causes, sexual disorders and muscle aches.

Gingerroot is very easy to store and use. You should buy a 'hand' that has a pale tan skin that is smooth and fresh-looking. It is acceptable to break off a smaller piece to buy if you don't want the entire hand (so called for the shape in which the lengths of rhizome seem to resemble fingers). Store it loosely wrapped in the refrigerator. Depending on the use, you may or may not want to peel it before using it. I find that of my five different peelers, the Oxo Good Grips one is perfect for peeling gingerroot. Only peel the amount you actually intend to use. Grate it or mince it with a sharp chef's knife then pound it in your mortar and pestle to form a paste. Simply slice it to macerate in boiling water to make a curative and warming beverage. To make it really pretty, use tiny shaped truffle cutters to cut the ginger slices into shapes for soup or tea. Julienne it for chicken soup. Shred it with a lemon zester to garnish Japanese dishes.

And Three-Bean Salad With Orange Vinaigrette
The Spa at The PGA National Resort Serves 6

6 ea. 3-oz cuts of mahi-mahi
1 1/2 cup couscous, cooked
1/2 cup green lentils, cooked
1/2 cup black beans, cooked
1/2 cup navy beans, cooked
1/2 cup red bell peppers, diced
1/2 cup green bell peppers, diced
1/2 cup carrots, diced and blanched
1/2 cup corn kernels, roasted
1/2 cup red onion, diced
2 tbs. fresh basil, chopped
2 tbs. fresh cilantro, chopped
1 ea. jalapeno or Serrano pepper, seeded, and minced
2 fl oz orange juice
1 fl oz lime juice
2 fl oz rice vinegar
4 ea. corn tortillas, julienned and baked in the oven until crispy
3 ea. Oranges, segments only
to taste - Salt and pepper
6 ea. Corn husk leaves (optional)
Basil tips or cilantro leaves for garnishing (optional)

Season the mahi-mahi with a little bit of fresh basil, fresh cilantro, fresh cracked pepper, and salt. Refrigerate until ready to cook.

Cook couscous according to the package instructions and let cool. Season with fresh herbs, salt, and pepper to taste. Set aside.

Cook lentils, black beans, and navy beans in separate pots until tender but not mushy. Drain the beans, discarding the liquid. Spread on sheet pans to cool.

Using a mixing bowl, combine lentils, black beans, navy beans, red bell peppers, green bell peppers, carrots, corn, red onions, hot pepper, fresh chopped basil, fresh chopped cilantro, orange juice, lime juice, rice vinegar, and a few orange segments (reserve 12 for garnishing), salt and pepper to taste. Toss gently until all ingredients are well mixed. Cover with plastic film, and place in the refrigerator to chill.

Grill mahi-mahi. Do not overcook. While the fish is cooking, place a corn husk on each plate. Spoon 1/2 cup of the herbed couscous mixture. Spoon about 3/4 to 1 cup of the three bean salad on top of the couscous, making sure that the couscous is still visible. Place the grilled mahi-mahi on top of the three bean salad. Garnish with orange segments, crispy tortilla chips, and basil tips or cilantro leaves. Serve at once.


1 cup shredded sharp Cheddar cheese
1/4 cup diced pimiento
1/4 cup mayonnaise
2 teaspoons lemon juice
1/4 teaspoon salt

In a bowl, combine cheese, pimiento, mayonnaise, lemon juice, and salt. Mix to blend well. Chill. Use as a sandwich spread.  Makes 1 cup of pimiento cheese spread.

(The Sledd Dog Inn, Flagstaff, AZ) Best if prepared the night before and baked in the morning.

2 cups seasoned croutons *
1 cup shredded cheddar, low fat
2 cup sliced fresh mushrooms or
1- 4 oz can mushrooms
12 oz reduced fat bulk breakfast sausage
1/2 cup diced onion
8 eggs, beaten well
2 cups reduced fat milk
1/2 tsp pepper
1/2 tsp dry mustard
10 oz can cream of mushroom soup
1/2 cup milk

Layer croutons in a 13x9x2 lightly greased baking pan. If using fresh mushrooms, sauté mushrooms in small amount of butter or oil until tender and then layer mushrooms and cheddar on top of croutons. Crumble the sausage and cook thoroughly in fry pan. Drain fat and add onions cooking until onions are soft. Layer crumbled sausage/onion mixture on top of cheddar. Beat eggs with 2 cups milk and seasonings and pour over casserole. Cover with plastic wrap and
refrigerate over night. In the morning, mix mushroom soup with 1/2 cup milk and spread over top of casserole. Bake at 350 for 45 to 60 minutes or until eggs are set and top is bubbly and brown! Serves 8.

*Use prepared croutons or make your own from stale bread/bagels. When making your own, dice bread, layer on baking sheet and dry out in oven. Then add a touch of sage, salt, pepper and other seasonings to taste

Yield: 1 omelet

5 ounces thinly sliced sirloin
1 ounce white wine
1 tablespoon clarified butter, plus 1 teaspoon
2 ounces Pickapeppa sauce
2 ounces green chilies
6 eggs
4 ounces Monterey Jack cheese
Salsa (optional)
Sour cream (optional)

Sauté sirloin in 1 tablespoon clarified butter, wine, Pickapeppa sauce and green chilies until meat is at desired doneness. Whip eggs and cook them on medium heat in Teflon-coated pan with 1 teaspoon clarified butter. Keep pulling uncooked eggs to center of pan until firm. Add meat mixture and fold over. Top with cheese and put in toaster oven or conventional oven at 350 degrees until cheese is
melted. (Or, you can add cheese to meat mixture before folding omelet over.)
Serve with salsa and sour cream, if desired.



2 envelopes active dry yeast
1/2 cup warm water
3/4 cup milk
1/2 cup sugar
1 tsp salt
1/2 cup butter
4 cups sifted all-purpose flour
grated rind of 1 lemon
3 eggs

Butter Topping:

1/2 cup (1 stick) butter
1 cup sugar
1/2 tsp cinnamon
1/3 cup slivered blanched almonds

Sprinkle the yeast over the warm water.  Heat milk, sugar, and salt and the 1/2 cup butter until the sugar is dissolved and butter is melted.  Cool to lukewarm.  Add dissolved yeast.  Place the flour blended with the lemon rind in a large mixing bowl.  Form a well in the center.  Add yeast-milk mixture and the eggs.  Stir until well-blended and smooth.  Pour into a buttered 9 x 13" baking pan, spreading dough evenly.  Let rise in a warm place about 45 minutes.

Chop the butter into the mixed sugar and cinnamon to form fine particles. Sprinkle over the top of the risen batter.  Add the almonds.  Bake in an oven preheated to 375 degrees F for 30 minutes or until the top is golden and syrupy.  Makes about 12 servings.

Streuselkuchen:  This is much the same as butterkuchen except that the lemon
rind is omitted from the batter and a crumb topping of 1 and 1/2 cups flour,
3/4 cup sugar, 1/4 cup ground almonds and 8 Tbsp butter are sprinkled over the
batter.  If desired, 1/4 tsp. cinnamon can also be added to this mixture.

Apfelbutterkuchen:  Prepare as for butterkuchen, place sliced peeled apples
over top of dough before placing in oven.  Cover apples with same butter
topping.  Almonds are an additional topping (and very good).

All the recipes below start with this sweet pastry, called "Murbeteig."

Murbeteig (sweet pastry)

2 cups sifted all-purpose flour
pinch of salt
1 tsp baking powder
2-4 Tbsp sugar
3/4 cup butter (1 and 1/2 sticks)
1 medium egg, beaten
1-2 Tbsp liquid (milk, cream, water, or rum)
Grated lemon rind (optional)

Combine flour, salt,  baking powder, and sugar.  Chop in butter until very fine.  Add beaten egg and liquid and the lemon rind (if used).  Work with fingers until smooth like pie dough.  Press evenly, using fingers and heel of palm, over bottom and sides of a 9" round cake pan, fluting above the rim.  (Or shape as indicated in recipes.)  Or, chill the dough for several hours, then roll out between waxed paper to 1/4" thick.  Add filling.  Bake in oven preheated to 400 degrees F until golden and flaky-crisp.

Zwetschgenkuchen (plum pastry)

1 recipe sweet pastry (above)
2 lbs. blue plums (fresh) or red plums, pitted
3/4 cup sugar
1 tsp cinnamon
2 Tbsp flour
1/4 cup slivered blanched almonds (optional)

Fit pastry over bottom and sides of a 9" round cake pan.  Place pitted plum halves over bottom; sprinkle 1/2 cup of the sugar over plums.  Combine remaining 1/4 cup sugar with cinnamon, flour, and almonds.  Sprinkle over top.  Bake in preheated 400 degree F oven about 40 minutes, until pastry is flaky-crisp and golden and plums are bubbling with syrup.  Makes 6 servings.

Kirschkuchen  (cherry pastry)

1 recipe sweet pastry (above)
1 quart tart pie cherries or black Bing cherries, pitted
1/2 to 3/4 cup sugar
2 Tbsp Kirsch
2 eggs, well beaten
1/2 cup heavy sweet cream or sour cream
1/2 cup confectioners' sugar

Line 9" round cake pan with pastry over bottom and sides.  Combine the cherries with sugar and Kirsch (use 1/2 cup sugar for Bing cherries, 3/4 cup sugar for pie cherries).  Spread evenly over the pastry.  Bake in oven preheated to 400 degrees F. for about 25 minutes.  Combine the eggs, cream, and sugar; pour over the fruit in the pastry.  Reduce the oven to 350 degrees F.  Bake until custard is set, about 20 minutes longer.  Cool. Serve while slightly warm but at room temperature.

Apfelkuchen (Apple Cake Bavarian Style)

1 recipe sweet pastry
4-5 tart apples, peeled and sliced
1/2 cup sugar
1 tsp cornstarch
1 cup sour cream
2 eggs, beaten
2 Tbsp rum or brandy
2 Tbsp sifted confectioners sugar
1/4 - 1/2 tsp cinnamon (optional)

Line bottom and sides of 9" round cake pan with pastry.  Lay sliced apples over bottom.  Blend together sugar, cornstarch, cinnamon and sprinkle over apples.  Bake in oven preheated to 400 degrees F about 25 minutes.  Combine sour cream, eggs, rum or brandy,  and sugar.  Spoon over apples in the pastry.  Lower heat to 350 degrees F.  Continue baking until custard is set. Cool. 

Mohnkuchen (Poppy seed cake)

1 recipe sweet pastry (above)
4 Tbsp milk, scalded
7 oz. poppy seeds (2  3 and 1/2 oz. jars)
1/3 cup sugar
1 egg yolk
1/2 cup grated or ground almonds
1/4 cup raisins
8 Tbsp butter
1/2 cup flour
3 Tbsp sugar

Prepare the pastry.  Roll out to a rectangle on lightly floured pastry cloth, using a pastry sock over the rolling pin.  Or, chill 1/2 hour, roll out between sheets of waxed paper.  Place in jelly-roll pan or on a baking sheet.

Add hot milk to the poppy seeds; let stand 10 minutes.  When cool, add sugar, egg yolk, almonds, and raisins.  beat to blend well.  Spread the mixture over the unbaked pastry.  Combine 4 Tbsp of the butter, flour, and sugar to make a crumb topping.  Sprinkle over the poppy-seed mixture.  Dot remaining butter over crumb topping.  Preheat oven to 375 degrees F.  Bake until pastry is crisp, about 45 minutes.  When cool, cut into squares to serve.  Makes about 16 servings.

The Golden Door

Non-stick cooking spray
2 cups unbleached all-purpose flour
1 cup whole-wheat flour
2 teaspoons anise or fennel seeds, crushed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium ripe banana
1-1/2 cups buttermilk
1 egg
1 egg white
1/2 cup firmly packed light brown sugar
2 tablespoons canola oil
2 tablespoons lemon juice
1 tablespoon shredded lemon peel
1 teaspoon vanilla extract
1/3 cup dehydrated cranberries

Preheat oven to 350fF. Spray an 8-1/2 x 4 in. loaf pan with non-stick cooking spray; set aside. In a large bowl, stir together the flours, anise seeds, baking powder, baking soda and salt until well combined. In a food processor or blender, place the banana, buttermilk, eggs, brown sugar, oil, lemon juice, peel and vanilla; process until smooth. Pour mixture into the dry ingredients; stir just until moistened. Stir in the cranberries. Spoon into the prepared pan. Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove
from the pan; cool completely on a wire rack.


  1 cup cake flour
  2 tablespoons granulated sugar
  1 teaspoon grated lemon zest
  1 tablespoon unsalted butter
  2 tablespoons canola oil
  3 tablespoons low-fat (1%) buttermilk
  3 tablespoons all-purpose flour
  1/2 teaspoon baking powder
  1/8 teaspoon salt
  2 eggs
  2/3 cup granulated sugar
  1/3 cup fresh lemon juice

Preheat the oven to 350 degrees F. Spray an 8 x 8-inch baking pan with non-stick cooking spray.

In a small bowl, toss together the cake flour, 2 tablespoons sugar, and zest. With a pastry blender or 2 knives, cut the butter  into the flour mixture until crumbly. Gradually add the oil, stirring wit! h a fork until well blended. Sprinkle with the buttermilk and stir just until the dough begins to hold together.

Press the dough into the bottom of the prepared baking pan. Bake until light golden along the edges, 13 to 15 minutes.

In a small bowl, whisk together the flour, baking powder, and salt; set aside.

In a large bowl, beat the eggs with the sugar and lemon juice until frothy.  Add the reserved flour mixture and beat just until smooth, about 30 seconds. Pour the mixture over the hot crust and bake until the top is set and the edges are lightly browned, about 15 minutes. Cool completely in the pan and cut into 16 squares.


6  4-ounce turkey breast tenderloin steaks
1/4  cup lime juice
1  tablespoon chili powder
2  teaspoons bottled hot pepper sauce
1  tablespoon margarine or butter
1/2  cup chopped onion
2  teaspoons sugar
1  clove garlic, minced
1  7-1/2-ounce can tomatoes, undrained and cut up
1/4  cup canned diced green chili peppers
1-1/2  teaspoons unsweetened cocoa powder
1-1/2  teaspoons chili powder
1/8  teaspoon salt
   Fat-free dairy sour cream (optional)
Rinse turkey; pat dry. Place the turkey in a plastic bag set in a shallow dish. For marinade, in a small bowl stir together the lime juice, the 1 tablespoon chili powder, and the hot pepper sauce. Pour over turkey. Close bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

Meanwhile, for the mole sauce, in a medium saucepan heat margarine or butter over medium-high heat until melted. Cook and stir the onion, sugar, and garlic in hot margarine or butter about 7 minutes or until onion is tender. Stir in the undrained tomatoes, chili peppers, cocoa powder, the 1-1/2 teaspoons chili powder, and the salt. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat; set aside.

Meanwhile, for the mole sauce, in a medium saucepan heat margarine or butter over medium-high heat until melted. Cook and stir the onion, sugar, and garlic in hot margarine or butter about 7 minutes or until onion is tender. Stir in the undrained tomatoes, chili peppers, cocoa powder, the 1-1/2 teaspoons chili powder, and the salt. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat; set aside.

Drain the turkey, discarding the marinade. Grill turkey on the lightly greased rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until turkey is tender and no longer pink, turning once. Serve with mole sauce and, if desired, sour cream. Makes 6 servings.

Slow Cooker Recipe

1-2 pounds of lean pork…such as tenderloin
1-diced onion (Optional)
1-diced or sliced green bell pepper (Optional)
1 small jar of your favorite salsa
1 regular-size can of diced tomatoes
1 can or 2-cups of cooked pinto beans
Cooked white rice
Finely shredded Monterey Jack cheese

Cook the rice ahead of time and refrigerate overnight or once cooled. Dice or slice the onion and bell pepper. Trim excess fat from pork and cut into chunks.

Suggestion…you may want to flour and lightly brown the pork chunks in a little oil before placing them into the slow cooker, this adds more flavor but is not necessary.

Add the pork chunks, diced onion, diced or sliced green bell pepper, salsa, diced tomatoes and the pinto beans to the crock pot/slow cooker.

Cover and cook on low heat for 6-8 hours or until the pork is tender. Adjust the temperature if necessary. Reheat the white rice.

Serve the pork mixture over the rice and top with finely shredded Monterey Jack cheese. Suggestion…Delicious served with guacamole, sour cream and warm tortilla chips.


1  cup butter
1/2  cup sifted powdered sugar
1  tablespoon water
1  teaspoon vanilla
2  cups all-purpose flour
1/2  cup ground toasted almonds
1/4  teaspoon ground cinnamon or 2 teaspoons finely shredded orange peel
3/4  to 1 cup sifted powdered sugar

In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup powdered sugar and beat until fluffy. Beat in the water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, almonds, and cinnamon or orange peel. If necessary, chill the dough for 1 hour or until easy to handle.

Shape dough into 1-inch balls. Place on an ungreased cookie sheet.

Bake in a 325 degree F oven about 20 minutes or until bottoms are lightly browned. Cool cookies on a wire rack. Gently shake cooled cookies, a few at a time in a plastic bag with the 3/4 to 1 cup powdered sugar. Makes 48 cookies.

Bonaventure Resort & Spa Makes 2 servings

Non-stick cooking spray
1/2 cup unprocessed oat bran
1/4 cup whole-wheat flour
2 teaspoons baking powder
2 teaspoons sugar
1/4 cup water
1/2 ripe banana, mashed
2 egg whites
1/2 cup plain non-fat yogurt
1/2 cup Warm Peach Sauce
orange slices and strawberry
fans, for garnish

In a medium bowl, combine the oat bran, whole-wheat flour, baking powder, and sugar. In a small bowl or measuring cup, stir the water, mashed banana, egg whites, and yogurt until well combined; pour into oat bran mixture. Again, stir until well combined. Spray a non-stick skillet or griddle with non-stick cooking spray; place over medium heat. Pour 1/4 cup of the batter for each pancake into the skillet, allowing room for spreading. Cook until sides are light brown and bubbles form around the edges; turn; cook until the bottoms are light brown. To serve, place half of the pancakes on each of two plates. Top with Warm Peach Sauce and garnish with oranges and strawberry fans.

Warm Peach Sauce
Makes 12 (2-tablespoon) servings

3/4 cup unsweetened peach conserves
3/4 cup unsweetened apple juice
1 teaspoon cornstarch

In small saucepan over low heat, heat peach conserves. In small cup, stir apple juice and cornstarch until smooth; add to conserves. Bring to a boil, stirring frequently. Serve hot over pancakes, crepes, or fruit.

(Piaz Pakode)

1 cup chickpea flour (besan)*, sifted
2 tsp vegetable or peanut oil
1-2 green hot peppers, seeded and finely chopped
1 tsp ground cumin
Salt to taste
1/2 cup warm water
2 medium onions, thinly sliced
Vegetable or peanut oil for deep frying

* Available in finer supermarkets, Indian specialty shops, and health food stores

Combine the chickpea flour and 2 teaspoons vegetable oil in a mixing bowl.  Picking the mixture up by small handfuls, rub it between your hands and let it drop back into the mixing bowl.  Repeat until all the oil is mixed with the flour and no lumps remain.  Stir in the hot peppers, cumin, and salt.  Add the water in a thin stream while whisking or beating with an electric mixer, or by placing all the
ingredients in an electric blender or food processor, to make a thick, smooth batter.  Beat for about 10 minutes, until the batter is light and fluffy.  Cover the batter and let it rest in a warm spot for 30 minutes.  Stir the sliced onions into the batter immediately before frying.  Heat about 2 inches vegetable oil in a large, deep pot until the surface begins to shimmer, about 375F on a deep frying thermometer.  Drop the batter by 2-tablespoon scoops and, working in batches, fry five or six fritters at a time until golden brown and crispy on both sides, about 10 minutes.  Be sure to allow the temperature of the oil to return to 375F before
starting another batch.  Drain on paper towels and serve hot or warm. Serves 4.

Recipe courtesy The Sagamore Yield: 4 servings

For the Sauce:
1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup chili sauce
Lemon juice, to taste
Kosher salt and freshly ground black pepper
Dash Worcestershire sauce
Pinch crab boil seasoning (recommended: Old Bay)
1/4 teaspoon grated horseradish, optional

For the sandwiches:
4 croissants
3/4 pound lump crab, picked to remove shells
2 tablespoons mayonnaise
2 tablespoons cream cheese, softened
1 teaspoon capers, chopped
Dash Worcestershire sauce
Dash hot pepper sauce
Pinch crab boil seasoning (recommended: Old Bay)
Lemon juice to taste
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

To make the sauce: Mix 1/4 cup of mayonnaise with the ketchup, and chili sauce in a bowl or food processor. Season the sauce with lemon juice, salt and pepper, Worcestershire, crab boil and grated horseradish and reserve.

To make the sandwiches: Slice the croissants in half then lightly toast them in the oven.

Meanwhile, in a large bowl, mix the crab with 2 tablespoons of mayonnaise, the cream cheese, and capers. Season the mixture with Worcestershire, hot pepper sauce, crab boil, lemon juice and salt and pepper.

Spoon or pipe the crab mixture onto the croissant halves. Arrange the sandwiches on 4 plates. Drizzle with sauce and serve.

Recipe courtesy The Sagamore

8 (3/8-inch) thick slices sourdough bread
1/2 bunch watercress, chopped
1 cup homemade or store-bought buttermilk dressing
2 ounces cream cheese
1 English cucumber, thinly sliced
1 red pepper, seeded and sliced into thin rounds

Preheat the oven to 400 degrees F.

Toast the bread for about 5 minutes then set aside to cool. Combine the watercress, buttermilk dressing and cream cheese in a food processor or blender and puree. Spread the toast with the cream cheese mixture. Shingle cucumbers on top of each slice of bread then cut the sandwiches into triangles. Arrange the sandwiches on 4 plates, garnish with red pepper and serve.

Recipe courtesy The Sagamore Yield: 4 servings

2 ounces cream cheese
4 (3/4-inch thick) slices pound cake
2 ounces seedless raspberry jam

Spread cream cheese on each of 4 pound cake slices. Spread raspberry jam over cream cheese. Serve immediately.

Recipe courtesy The Sagamore Yield: 4 servings

8 slices rye bread
1/4 pound smoked salmon, sliced
8 ounces cream cheese
1/4 cup chopped parsley leaves
1 English cucumber, sliced or cut into fans
1/4 cup salmon roe

Preheat the oven to 400 degrees F.

Toast the bread for about 5 minutes then set aside to cool.

Combine half the salmon and all the cream cheese in a blender or food processor and puree. Spread a thin layer of the cream cheese mixture on each slice of bread. Spoon the remaining spread into a piping bag fitted with a star tip, if desired.

Top each slice of bread with smoked salmon. Using a 3-inch oval cutter cut out about 16 sandwiches. Pipe rosettes of the cream cheese mixture onto each of the sandwiches, and then press parsley around the edge of each oval of bread.

Arrange the sandwiches on 4 plates. Garnish the sandwiches with cucumber and salmon roe and serve.

Recipe courtesy The Sagamore Yield: 4 servings

8 (3/8-inch) thick slices pumpkin bread
2 ounces Apricot jam
2 ounces mustard fruits, cut in a small dice*
2 ounces smoked chicken, cut in a small dice
2 plums, halved, pitted and cut into fans, for garnish

Note: Mustard fruits are available at gourmet markets and Italian specialty stores.

Preheat the oven to 400 degrees F.

Toast the pumpkin bread for about 6 minutes. Allow the bread to cool then spread each slice with a thin layer of apricot jam. In a small bowl, mix the remaining jam with the mustard fruits and smoked chicken. Spoon chicken mixture onto each slice of bread. Cut the sandwiches in half diagonally (corner to corner) and arrange on 4 plates. Garnish with the plums if desired and serve.

(Legacies B&B, Williams, AZ)

8 oz. loaf of 1-inch sliced French bread,
1/3 cup butter,
½ cup chopped pecans.

Whisk together:
4 eggs,
2/3 cup orange juice,
1/3 cup milk, ¼ cup orange liqueur (Triple Sec),
¼ cup sugar,
1 tablespoon grated, orange rind,
½ teaspoon vanilla extract,
¼ teaspoon ground nutmeg.

Place bread in large pan. Pour whisked mixture over it and refrigerate overnight, turn once. In morning, preheat oven to 400 degrees. Melt butter and pour into Teflon jelly roll pan. Place soaked bread on the pan and sprinkle chopped pecans over bread. Bake for 20-25 minutes. Serve with warm maple syrup. Serves four.

(3 milk cake)

3/4 cup flour
1 teaspoon baking powder
1/2 cup plus 2 Tablespoons sugar
1 pinch salt
3 eggs large
1/2 cup milk
1 teaspoon vanilla
1 can evaporated milk; 12 ounce
1 can sweetened condensed milk; 12 ounce
1 can whole milk; use 12 oz empty can
1 teaspoon vanilla
2 teaspoons rum; optional
1cup pecans; chopped

Preheat oven to 350 degrees. Lightly grease and flour a 9 inch round cake pan. Mix flour, baking powder, sugar and pinch of salt in medium bowl. In another bowl, stir together eggs, milk and vanilla lightly. Mix with dry ingredients and stir well. Scrape into cake pan and bake for about 20 minutes or until the top is light golden and springs back when touched in the center. Take cake out, cool 15 minutes then remove from pan. Let cool completely.

When cake is cooled, cut in half horizontally with a long bladed knife.

To make the milk mixture: put the evaporated, condensed and whole milk and vanilla and rum into a large mixing bowl or blender and blend well.

Lift the top half of the cake off and set aside. Put the bottom half of cake on large serving dish with a rim (to catch any excess milk). Slowly pour enough milk mixture onto the bottom half of the cake to saturate it well. Replace the top half of cake over the soaked bottom and carefully pour more of the milk mixture over the top. This should be done slowly, and you may have to wait for the milk to soak into the top half before pouring more.

The cake should be allowed to soak and chill for at least 2 hours, and preferably overnight, in refrigerator.

Cut into pie-shaped wedges and garnish the top of each serving with chopped pecans or a sprinkle of cinnamon. If there is milk left over, pour into a small pitcher and serve alongside the cake.


1 white cake mix
1- 8 ounce (oz.) can crushed pineapple, in own juice
1- 6oz. can unsweetened pineapple juice
3 large eggs
1/3 cup vegetable oil
2 envelopes unflavored gelatin
1/2 cup water
1 - can of cream of coconut
2 cups heavy whipping cream
2 tablespoons dark rum
2 cups shredded coconut, toasted

Preheat oven to 350°. Grease and flour 2- 8 inch round pans. Mix first five ingredients with mixer on low until just combined. Mix on high for two minutes. Pour batter in pans and bake for 30-35 minutes. Cool in pans for 15 minutes. Cool completely on wire racks.

For the frosting, sprinkle gelatin over cold water in saucepan. Heat over low heat for 3 - 5 minutes, stirring occasionally, until dissolved. Whisk cream of coconut in a large bowl until smooth. Whisk in gelatin until well blended. Refrigerate until mounds slightly when dropped from a spoon about 10 - 15 minutes. Beat cream and rum in bowl until stiff peaks form. Whisk 1/2 whipped cream mixture into coconut mixture. Fold in the rest of cream with a rubber spatula. Refrigerate until set, 15 - 20 minutes.

Slice each layer in half horizontally. Place one half on the serving plate. Use 1/3 of the frosting to frost in between all the layers. Once all assembled, use the remaining 2/3 of the frosting to cover the top and the sides of the cake. Gently press the toasted coconut into the top and sides of the cake. Refrigerate for at least 1 hour or overnight. Store leftovers in the refrigerator.

Note: When desserts were made just for Mom and Dad, Mom would make two separate cakes out of this recipe. The torted cake layers were frosted and covered in coconut separately. To freeze half of this recipe, place on a foil lined cookie sheet and put in the freezer. When completely frozen, tightly whap cake in plastic wrap and then foil. To serve, unwrap and then completely defrost and store cake in the refrigerator.


1  1-1/2 to 1-3/4-pounds boneless pork loin roast (single loin)
3  medium leeks or 1 large onion, thinly sliced
1  small bulb garlic, peeled (8 cloves)
1  tablespoon cooking oil
3  cups milk
1/4  teaspoon salt
1/8  teaspoon pepper
1/4  cup cold water
3  tablespoons all-purpose flour
6  ounces packaged dried spinach fettuccine

Trim fat from pork roast. In an oven-safe pot cook leeks and whole garlic cloves in hot oil until leeks are tender and begin to brown. Push leeks and garlic to the side of pot. Add roast to pan. Brown well on all sides.

Add the milk, salt, and pepper to pot. Bake, covered, in a 400 degree F oven for about 45 minutes or until tender.

Transfer roast to a warm serving platter. For sauce, strain pan juices. Skim off any fat. Reserve 2 cups of the cooking liquid and return to pot. Gradually stir cold water into flour. Stir into cooking liquid. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. To serve, slice meat and serve with fettuccine and sauce. Makes 6 servings.


1 and 1/2 cups water
1/2 cup raisins
1/4 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. dry mustard
2 Tbsp. butter melted
1 Tbsp. apple cider vinegar
1 Tbsp. flour

Boil water and add raisins. Return to boil for several minutes. Add remaining ingredients and cook over low heat for 10 minutes.

The ANARA Spa at the Hyatt Regency Kauai Makes 8 servings

2 teaspoons olive oil
4 medium carrots, finely chopped
2 small zucchini, finely chopped
2 small yellow squash, finely chopped
1/2 small eggplant, finely chopped
1 medium onion, finely chopped
12 ounces dry red lentils, rinsed and picked over
3 pounds plum tomatoes, coarsely chopped
2 cups low-salt, low-fat chicken broth
1 bay leaf
1 jalapeno pepper, seeded and chopped
1 teaspoon salt-free salad dressing mix and seasoning
1/2 tablespoon dried oregano
3/4 teaspoon cayenne pepper
3/4 teaspoon finely chopped garlic
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
8 tablespoons plain nonfat yogurt or nonfat sour cream, for garnish
cilantro sprig, for garnish
4 6 to 7- inch blue corn tortillas to make chips for garnish (instructions below)
Non-stick cooking spray, to make chips

Heat the oil in a large saucepan or Dutch oven. Add the carrots and next 4 vegetables; cook 5 minutes. Add the lentils, tomatoes, stock, bay leaf, jalapeno pepper, and next 7 ingredients. Bring to a boil. Reduce heat to low; cover and simmer 2 hours. Serve in bowls with 1 teaspoon yogurt, cilantro sprig, and tortilla chips as garnish.

Blue Corn Tortilla Chips: Spray blue corn tortillas with non-stick cooking spray until well coated. In large skillet over medium-high heat, place tortillas; cook until crispy. Cut into quarters.

From Joanne Azevedo

1 cup. all-purpose flour
1 Tbsp. sugar
½ cup. cold butter

1 cup. sugar
2 Tbsp. all-purpose flour
¼ tsp. Salt
½ cup. Heavy whipping cream
3 egg yolks
2 ½ cups chopped fresh rhubarb

3 egg whites
1 tsp. Vanilla
6 Tbsp. sugar
1/4 cup flaked coconut, toasted

Crust: In large bowl combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Press mixture into an ungreased 8” square baking dish. Bake at 350°F for 15 to 20 minutes or until lightly browned.

Filling: In small mixing bowl, combine sugar, flour and salt. Beat in cream and egg yolks. Stir in rhubarb. Pour over hot crust. Bake uncovered for 40 minutes or until set.

Meringue: In a mixing bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually add sugar, 1 Tbsp at a time; beating on high until stiff peaks form. Spread over hot filling, sealing edges to baking dish.

Bake for 15 minutes, or until golden brown. Sprinkle with coconut. Cool on wire rack. Cut into squares. Refrigerate leftovers. Serves: 9

Lake Austin Spa Resort Serves 4

8 medium shrimp (21-25/lb), peeled and deveined, shells reserved
15 oz chicken stock
12 oz clam juice
4 oz white wine
tiny pinch - saffron
1/2 lemon, juice of
6 tsp. extra virgin olive oil
2 tbs. fresh herbs or 1 tbs. dry (oregano, thyme, rosemary, basil-any or all),
pinch - salt
grating fresh ground pepper
pinch - cayenne pepper
pinch - garlic powder
8 small new potatoes, cut in half 8 shallots, peeled
4 3-oz pieces of
boneless, skinless salmon
12 cloves - garlic
8 baby carrots
12 baby zucchini or sunburst squash
3/4 cup cooked orzo pasta, rinsed
1/4 lb French green beans (optional),
blanched minced fresh herbs,
parsley or chives for garnish
no-stick olive oil spray

Peel and devein shrimp. Set shrimp aside and then simmer the shrimp shells with the chicken stock, clam juice, white wine and saffron until reduced to 2 cups. Strain, discard shells; reserve broth, squeeze in lemon juice.

Combine olive oil, herbs, and seasonings in a large bowl. Spray two baking sheets with no-stick olive oil spray. Toss the potatoes and shallots in the oil/herb mixture and transfer to one of the baking sheets, leaving as much of the oil in the bowl as possible. Roast for 5 minutes in a preheated 425foven.

Meanwhile, dip the salmon, shrimp, carrots, and garlic cloves in the oil/herb mixture. Place them on the second baking sheet and roast, along with the other sheet, for 5 minutes.

Dip the squash in any remaining oil, spray lightly with no-stick spray if needed and add to one or both of the baking sheets. Roast for 10 minutes.

Scatter the cooked orso among 4 deep dinner plates. Arrange seafood and vegetables over the pasta; deglaze the baking sheets with some of the broth, then return to remaining broth.

Place green beans (if used) on top of the fish and vegetables. Pour hot broth over all; garnish with chopped herbs, parsley or chives.


2 cups basmati rice
1 tsp saffron threads
4 Tbsp ghee (see below)
8-10 whole cloves
6-8 green cardamom pods*
1 stick cinnamon
1/4 cup (60 ml) raisins
1/4 cup (60 ml) sugar
Salt to taste

* Available in finer supermarkets and Asian and Indian specialty shops

To prepare rice in the traditional Indian manner, place it in a pot and fill the pot with running water.  Empty the pot by tipping it, leaving the rice behind.  Repeat 8 or 9 times and drain the rice. Place the washed rice in a bowl, add 4 cups cold water, and let soak for 30 minutes.  Drain the rice and reserve the water.  Combine the saffron and 2 tablespoons (30 ml) warm water in a small bowl and
mash the saffron with the back of a spoon until it is thoroughly dissolved.  Set aside.  Heat the ghee in a heavy pot over moderate heat and fry the cloves, cardamom pods, and cinnamon stick until lightly browned and aromatic, about 1 minute.  Add the rice and stir until the rice is thoroughly coated with the ghee and begins to brown, about 3 minutes.  Add the reserved soaking water, saffron water, and remaining ingredients.  Bring to a boil, reduce the heat, and simmer
partially covered until most of the liquid is absorbed and there are steam holes in the top of the rice.  Cover the pot tightly, reduce the heat to its lowest setting, and cook for 10 minutes.  Turn off the heat and let the pot sit undisturbed for 5 minutes - do not stir the rice during the last 15 minutes.  Fluff with a fork before serving. Serves 6 to 8.


      1/2 cup finely chopped shallots (about 2)
      1/4 cup finely diced celery
      2 sticks (1/2 pound) butter
      1 quart water
      1 Tablespoon chicken base
      a sprinkle or two of instant flour
      2  6.5-oz. chopped clams with juice
      1/2 lb uncooked shrimp, cleaned, shelled, deveined
      1/3 lb cod (leave in one piece)
      1/3 lb salmon (leave in one piece-remove skin)
      4 cups heavy cream
      1 small can crab meat
      1/2 cup dry sherry
      chives for garnish, optional

Saute shallots and diced celery in butter, until soft. Add flour, if desired, and stir with a wire whip for 5 minutes, on low heat and set aside. Bring 1 quart of water to a boil. Add chicken base, clams with juice, all of the shrimp and the whole pieces of cod and salmon. Return to a boil; lower the heat and simmer for about 5 minutes. Strain the stock, and reserve the seafood. Stir the shallot/butter mixture into the stock. Flake the large pieces of boiled fish and add the canned crabmeat. Add the heavy cream and sherry. Bring to a simmer and heat through. Add chives, if desired.       Makes 8-10 servings. 

(Sooji Halwa)

2 1/2 cups water
10 Tbsp sugar
1/4 cup raisins
3/4 cup ghee (see below)
3/4 cup semolina (marketed as Cream of Wheat in the US)
1/4 tsp ground cardamom
Heavy cream for garnish (optional)

Combine the water and sugar in a pot and bring to a boil over moderate heat.  Remove from the heat, stir in the raisins, and set aside.  Heat the ghee in a large, heavy skillet (preferably non-stick) over moderate heat until it is very hot.  Add the semolina and fry, stirring constantly, until it is lightly browned, about 10 minutes. Add the raisin mixture and stir to combine thoroughly.  Lower the heat
and simmer uncovered, stirring frequently, until the water is absorbed, about 10 minutes.  Stir in the cardamom and remove from the heat.  Serve hot, warm, or at room temperature.  Top with a little heavy cream if desired.  This dish will keep refrigerated for several weeks, and freezes well.  Serves 6 to 8.

(Mysore Rasam)

1 cup lentils, rinsed and picked over
1 tsp turmeric
2 cups fresh or canned tomatoes, chopped
2-3 cloves garlic, finely chopped
A 1-inch ball of tamarind pulp*
1 Tbsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne pepper
1 tsp molasses or sugar
Salt and freshly ground pepper to taste
2 Tbsp ghee (see below) or vegetable oil
1 tsp black mustard seeds*
Chopped cilantro (coriander leaves) for garnish

* Available in finer supermarkets and in Asian and Indian specialty shops

Combine the lentils, turmeric, and 4 cups water in a large pot and bring to a boil.  Reduce the heat and simmer covered until the lentils are tender, about 3 Minutes.  Meanwhile, puree the tomatoes, garlic, and 1/4 cup water in an electric blender and set aside.  Soak the tamarind pulp in a small bowl with 1/4 cup boiling water for 15 minutes.  Mash the pulp with the back of a spoon or your fingers and strain the liquid into a small bowl, squeezing the pulp to extract as much liquid as possible.  Discard the pulp and set the liquid aside.  Puree the lentils and their liquid in an electric blender or food processor and return to the pot.  Stir in 3 cups hot water and let stand undisturbed for 15 minutes.  The pureed lentils should have sunk to the bottom of the pot, leaving the lentil
broth on top.  Gently pour the lentil broth into a separate bowl, leaving the lentil puree behind - this can be saved for other uses. Ad enough water to the lentil broth to make about 4 cups.  Add the tomato puree, tamarind juice, spices, molasses, salt, and pepper and bring to a boil over moderate heat.  Reduce the heat and simmer covered for 15 minutes.  Meanwhile, heat the ghee in a skillet over moderate heat until it is very hot.  Add the mustard seeds and cover the skillet with a lid or splatter screen and cook about 5 seconds, until the sputtering stops.  Add the spiced ghee to the lentil broth and stir to combine.  Serve garnished with chopped cilantro.  Serves 6 to 8.

1 lb (450 g) unsalted butter

Melt the butter in a heavy saucepan over moderate heat.  Increase the heat and bring the butter to a boil.  When the surface is completely covered with foam, stir the butter gently and reduce the heat to the lowest possible setting.  Simmer uncovered and undisturbed for 45 minutes, or until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent.  Strain the butter through a sieve lined with linen or four layers of cheesecloth.  If there are any solids in the ghee, no matter how small, strain it again until it is perfectly clear.  Pour the ghee into a glass jar and seal tightly.  This recipe makes about 1 1/2 cups, and may be kept at room temperature for several months, or almost indefinitely refrigerated. It will congeal if refrigerated, and so must be warmed before using if liquid ghee is called for.

The Boulders Serves 6

1 tsp. olive oil
1 medium red onion, diced
1/2 cup celery, diced
3 cloves garlic, chopped
1 ear corn, cut off the cob
1 red bell pepper, diced
1/2 cup wild rice, cooked
1/2 cup golden lentils, cooked
1/2 cup Israeli couscous, cooked
3 cups broth, flavor of choice
1 green onion, sliced
2 tbs. grated Kassari cheese (or Parmesan or Asiago)
2 tbs. parsley, chopped to taste
kosher salt and freshly ground black pepper
1/2 lb assorted greens (baby kale, collard, spinach, chard)
1 recipe golden tomato salsa (recipe follows)
6 sprigs cilantro

Heat olive oil in a shallow, heavy bottomed skillet. Add the red onion and celery; sauté briefly. Add garlic, corn and pepper; cook an additional 2 minutes. Add the rice, lentils, and couscous.

Add the broth one cup at a time, waiting until each cup has been absorbed before adding the next. Stir constantly with a flat-tipped wooden spoon, scraping up the bottom of the skillet. After the last cup of broth has been added, toss in the green onion and cheese. Cook until most of the liquid has been absorbed. Add the parsley and adjust seasoning.

Toss in the greens and cook just enough to wilt. Divide into 6 bowls, and top with a spoonful of golden tomato salsa. Garnish each bowl with a sprig of cilantro.

Golden Tomato Salsa

1 Golden tomato, seeded and diced
1/4 Red onion, diced
1 tbs. Cilantro, chopped to taste Kosher salt and freshly ground black
1/2 Lime, juice of

Combine all ingredients and mix well


4 cups flour
3 tbsp baking powder
1/2 tsp salt
3/4 cup shortening
3/4 cup sugar
6 eggs
1 tbsp vanilla
1 cup powdered sugar
food coloring
Pastel colored sprinkles or colored sugar

Combine flour, baking powder and salt in a small bowl. Set aside.

In an electric mixer, combine shortening and sugar until light and fluffy. Add eggs 1 at a time, beating between each addition. When all eggs are added, add vanilla, and beat for 5 minutes longer, until a soft dough forms.

Preheat oven to 350 F. Remove by tbsp, roll each piece between your hands to form a string. Form each string into a knot, or wreath. Place on a greased cookie sheet. Bake until golden brown. Cool completely.

Combine powdered sugar with desired food color. Add enough milk to make icing of a drizzling consistency. Drop cookies topside down into icing, then pull out, allowing excess to drip back into icing bowl. Top with sprinkles or sugar, and let dry. Store in an airtight container. Makes about 2-3 dozen, depending on size

Recipe courtesy One Caroline Street Bistro Yield: 2 to 4 servings
Lemon wedges, for rims
Sugar, for rim
2 ounces lemon vodka
2 ounces orange vodka
2 ounces raspberry vodka
4 ounces lime juice (recommended: Rose's)
Lemon twists, for garnishing

Run the wedge of lemon around the top of 2 to 4 martini glasses. Have sugar in a shallow dish or plate. Dip the rim of each glass into the sugar. Chill glasses until ready to serve.

Pour all liquid ingredients over ice into a cocktail shaker and shake vigorously. Strain into prepared glasses. Garnish with a lemon twist.


Brook Trout Cosmopolitan
The Shelburne

6 small brook trout
1 1/2 quarts cider
1 onion, sliced
1 carrot, sliced
1 stalk celery
1 leek
1 bay leaf
1 whole clove
Salt to taste

In a casserole, put all ingredients except fish and bring to a boil. Clean trout and add to casserole. Keep at boiling point for 10 minutes. Remove trout to a platter. Garnish with heart-shaped fried croutons. Strain cider sauce from casserole over fish and sprinkle with chopped parsley.

Baroness Blackburn's Trout

4 trout filets, boned, fins removed, skin on or off
Salt and pepper to taste
1 tablespoon olive oil for greasing the pan
2 tablespoons parsley, chopped
2 tablespoons shallots, sliced paper thin
1 tablespoon chives, chopped
1 teaspoon dried chervil
1 teaspoon dried tarragon leaves
4 tablespoons fresh mushrooms, thinly sliced
2 tablespoons butter, melted
2 tablespoons olive oil
2 eggs, beaten
1 tablespoon brandy (optional)
6 tablespoons grated cheddar or Swiss cheese
6 tablespoons stale bread crumbs
1/2 teaspoon paprika, to taste

Preheat oven to 400 F.

Season the filets lightly with salt and pepper. Oil a baking pan large enough to hold the filets without overlapping. Scatter the parsley, shallots, chives, chervil, tarragon and mushrooms on the bottom of the pan. Place the filets, skin side down, over the herbs and pour the olive oil and butter evenly over each filet.
Bake, uncovered for 10 minutes.

Meanwhile, combine the cheese and bread crumbs in a small mixing bowl. In another mixing bowl beat the eggs and brandy until combined, and add salt and pepper to taste.

After 10 minutes, remove the filets from the oven and spoon the egg mixture over each. Top with the cheese and breadcrumb mixture and a dash of paprika for color. Continue baking until the breadcrumbs take on a golden color. With a long spatula, separate each serving. Makes 4 servings.

Serves 4 to 6; doubles easily

5 large cloves garlic, thinly sliced
10 large fresh sage leaves
10 Italian parsley leaves
Extra-virgin olive oil
3 to 4 medium red onions, sliced into thin rings (use a food processor)
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons red wine vinegar
1 to 1 1/4 pounds fillet of wild salmon, Arctic char, bass, or 4 whole boned trout weighing about 8 ounces each
1/3 cup whole salted almonds, coarsely chopped
2 to 3 tablespoons raisins

Set aside about one-eighth of the garlic, 3 sage leaves, and about 3 parsley leaves. Lightly film a 12-inch skillet with olive oil and heat over high. Quickly sauté onions and remaining garlic and herbs, about 1 minute, seasoning with salt and pepper. Stir in 1/2 cup of the vinegar. Cook over low heat 2 to 3 minutes, or until the onions absorb all but 2 to 3 tablespoons of the vinegar but are still somewhat crisp. Spread the contents of the pan onto a platter and cool. Wash the skillet.

With a tweezers, remove all bones from the fillets. Cut them into 2 or 3 large pieces. Leave whole fish whole. Dust fish with pepper and salt. Film skillet with olive oil and heat over medium high. Sauté fish with the reserved herbs until pale gold and cooked through, about 30 seconds to 1 minute per side for thin pieces, and 3 minutes per side for thicker ones. Turn whole fish with two spatulas to protect it from breaking. Fish should be firm and opaque at its center, but not flaking.

Spread half the onions over the bottom of a shallow dish and top with the fish. Spoon any of the onion's pan juices over the fish, sprinkle with the remaining 2 tablespoons vinegar, and cover with the remaining onions. Season to taste. Hold at room temperature 1/2 hour, and then sprinkle the dish with fresh parsley leaves, the almonds and raisins


Using Vinegar for BEAUTY, HAIR &BATH

1. In your bathwater. Add 1/2 cup of vinegar or so to warm bath water when bathing and get double benefits – softer skin and a cleaner bathtub with less work!
2. Hair Conditioner vinegar makes a simple, inexpensive conditioner for your hair and helps remove the sticky stuff shampoo can leave behind. About a tablespoon will do it.
3. Dandruff Treatment Simply pour a few Tablespoons of vinegar on your hair and massage into your scalp. Wait a few minutes, then rinse and wash hair like normal. Try this for a few days until you see results. 4. Weight Loss. Vinegar naturally helps to remove fat from the body - apple cider vinegar is especially good for this. Drink some in a glass of water a few times a day, and add a little lemon or honey for a nicer flavor. This will also help reduce your appetite.
5. Cracked, dry skin. Smooth a little vinegar on dried skin to help it heal.
6. Clean dentures Soak dentures overnight in Heinz White Vinegar, then brush away tartar with a toothbrush.
7. Facial spritzer mix 1/2 apple cider vinegar and 1/2 water into a spray bottle. Refreshing!
8. Hair Cleanser Take 1 cup of vinegar and warm water into a large glass and use to rinse your hair after you shampoo. Vinegar adds highlights to brunette hair, restores the acid mantel, and removes soap film and sebum oil.
9. Longer lasting pantyhose Add 1 tablespoon of vinegar to the rinse water when washing and your pantyhose will last longer!

Using Vinegar for CLEANING

1. Cleans Glass. Mixed with water or simply sprayed full-strength on glass and mirrors, vinegar does a great job quickly and easily. Simply wipe windows dry with crumpled-up newspapers and watch your windows sparkle.
2. Clean your car. Use it full-strength to polish car chrome with a cloth and see it shine! Use it on your car's windshield and windows, too.
3. Cleans drinking glasses. Soak cloudy drinking glasses in warmed white vinegar for a few hours to remove the film, simply wipe clean, rinse, and dry.
4. Clean your washing machine. Periodically run a gallon of distilled vinegar through your washing machine to clean it thoroughly, get rid of soap scum, and clear out the hoses. Run the machine through the warm water wash cycle empty and then add the vinegar during the rinse cycle.
5. Furniture Polish. Make your own furniture polish with one part vinegar and three parts lemon oil or olive oil.
6. Remove price tags or stickers Paint them with several coats of vinegar and let it soak in. Depending what you are removing them off of is whether they'll slide off easily or require a little heavier rubbing.
7. Clean your IRON Put vinegar in the water holder and let it steam itself clean. Remember to flush it with water when you are done.
8. Clean paintbrushes Simmer paintbrushes in pure vinegar, then wash in hot soapy water.
9. Wash walls. Wipe down your walls with a vinegar-water mixture and it will help absorb odors and clean the surfaces.
10. Remove spots from glass. Use a vinegar-soaked cloth to remove spots from any glassware or crystal.
11. Unclog drains Pour boiling white vinegar down clogged drains to remove the clog!
12. Clean jars. Remove odors and stains from jars by cleaning them out with vinegar.
13. Clean an old lunchbox. Soak a piece of bread in vinegar and let it sit in the lunchbox over night.
14. Clean and deodorize a garbage disposal Make vinegar ice cubes and feed them down the disposal. After grinding, run cold water through
15. Teapot cleaning Boil a mixture of water and vinegar in the teapot. Wipe away the grime.
16. Dishwasher cleaning Run a cup of vinegar through the whole cycle once a month to reduce soap build up on the inner mechanisms and on glassware.
17. Microwaves Boil a solution of 1/4 cup of vinegar and 1 cup of water in the microwave. Will loosen splattered on food and deodorize.
18. Remove smoke smells from clothing Add a cup of vinegar to a bath tub of hot water. Hang clothes above the steam.
19. Clean eyeglasses Wipe each lens with a drop of vinegar.
20. Remove stains from furniture and upholstery Remove stubborn stains from furniture upholstery and clothes. Apply Heinz White Vinegar directly to the stain, then wash as directed by the manufacturer's instructions.
21. Natural air deodorizer Heinz Vinegar is a natural air freshener when sprayed in a room.
22. Remove rust Soak the rusted tool, bolt, or spigot in undiluted Heinz White Vinegar overnight.
23. Toilet bowl Pour in one cup of Heinz White Vinegar, let it stand for five minutes, and flush.
24. Brighten fabrics Add a 1/2 cup vinegar to the rinse cycle.
25. Natural cleaning wipes A cloth soaked with vinegar for sanitizing kitchen counters, stove, and bathroom surfaces. This is just as effective as the anti-bacterial products and does not promote resistant strains like the commercial products can, this is also a cheaper and greener way to protect your loved ones.
26. Remove lint from laundry Add 1/2 cup of vinegar to the rinse cycle.
27. Remove grease from suede Dip a toothbrush in vinegar and gently brush over grease spot.
28. Remove perspiration stains from clothing Apply one part vinegar to four parts water, then rinse.
29. Clean coffee or tea stains from china A mixture of salt and vinegar will clean coffee and tea stains from chinaware.
30. Clean coffeepots and coffee makers Vinegar can help to dissolve mineral deposits that collect in automatic drip coffee makers. Fill the reservoir with vinegar and run it through a brewing cycle. Rinse thoroughly with water when the cycle is finished

Using Vinegar for FOOD &COOKING

1. Cheese Storage Cheese will last longer if you store it in a vinegar-soaked cloth.
2. Whiter Cauliflower Add a teaspoon or so of white vinegar to your cooking water while cooking cauliflower - it will retain a whiter color.
3. Ketchup Only have a little ketchup left in the bottle? Add a bit of vinegar and give it a good shake and you'll have a bit more!
4. Boiling Eggs Add a bit of white vinegar to the water you're boiling your eggs in, and the shells won't crack.
5. Cooking Cabbage Add a bit of vinegar to the water you're cooking your cabbage in to remove that stinky cabbage smell.
6. Fluffier Meringues Add 1 teaspoon vinegar for every three egg whites and you'll have fluffier meringues.
7. Tenderize Meat Soak in vinegar over night.
8. Unsticky Rice To cook rice without sticking add a spoon full of vinegar in it.
9. Remove onion odors from skin Eliminate onion odor by rubbing vinegar on your fingers before and after slicing.
10. Disinfect/clean cutting boards Clean and disinfect wood cutting boards by wiping with full strength vinegar.
11. Make buttermilk and/or sour milk. Add a tablespoon of vinegar to a cup of milk and let it stand 5 minutes to thicken.

Using Vinegar for GARDENING &YARD

1. Clay Pot Cleaning Remove white salt buildup on old clay pots by soaking them in full strength vinegar.
2. Kills grass. Undiluted vinegar will kill grass between bricks and sidewalk cracks.
3. Kills weeds. Spray full strength on weeds - be careful not to spray it on the surrounding grass as it will kill that too.
4. Deter Ants Spray vinegar around doors, appliances, and along other areas where ants are known to gather.
5. Keep Cats Away Keep cats away. Sprinkle vinegar on areas you don't want the cat walking, sleeping, or scratching on.
6. Freshen Cut Flowers Add 2 tablespoons vinegar and 1 teaspoon sugar for each quart of water.

Using Vinegar for HEALTH

1. Suffering from a sore throat? Mix a teaspoon vinegar with a glass of water. Gargle with the mixture and then swallow.
2. Remove calluses Try soaking your feet in a combination of white vinegar and warm water nightly and watch your feet soften noticeably.
3. Soak a washcloth in vinegar and gently apply it to sunburned skin for cool relief. Reapply as needed as it evaporates. Besides sunburn, vinegar also soothes the itch and irritation of bee stings!
4. Arthritis Tonic. Two tablespoons of apple cider vinegar in a glass of water, several times a day.
5. Jellyfish Stings Dot the irritation with vinegar and relieve itching.
6. Sinus Infections and Head Colds Add 1/4 cup or more vinegar to the
7. Wart Removal Mix one part Heinz Apple Cider Vinegar to one part glycerin into a lotion and apply daily to warts until they dissolve.
8. Soothe an upset stomach Drink two teaspoons Heinz Apple Cider Vinegar in one cup water to soothe an upset stomach.
9. Mosquito bites Use a cotton ball to dab mosquito and other bug bites with Heinz Vinegar straight from the bottle.

Using Vinegar for PETS &ANIMALS

1. Pet's drinking water. Add a teaspoon of vinegar to your pet's drinking water to encourage a shinier coat, and reduce odor.
2. Remove skunk odor Use vinegar straight to remove skunk odor from your pet's fur.
3. Stop your cat's scratching furniture Sprinkle or spray vinegar on areas you don't want the cat scratching on.
4. Fish bowl cleaner Eliminate that ugly deposit in the gold fish tank by rubbing it with a cloth dipped in vinegar and rinsing well.
5. Remove pet stains from carpets Blot up urine with a soft cloth, flush several times with lukewarm water, then apply a mixture of equal parts vinegar and cool water. Blot up, rinse, and let dry

[ This information came to Spike through Tips Du Jour, having been sent to them
by a person called “Shy,” who quite possibly obtained it from the Heinz site. We
thank you all. ]


3 cups cooked brown rice
2 cups cooked turkey, white meat, diced
1/2 cup celery, diagonally sliced thin
1/4 cup pineapple chunks, drained
1/4 cup mandarin oranges, drained
1/4 cup water chestnuts, drained and thinly sliced
1/4 cup scallions (green onion), thinly sliced
1/4 cup chopped walnuts
1/2 cup low-fat lemon yogurt
1/2 cup low-fat mayonnaise
1 tsp. lemon zest (grated lemon rind)
1/2 tsp. curry powder
6 cups lettuce, try romaine, spinach, Boston or mache

Combine first 8 ingredients in large bowl. Whisk together next 4 ingredients in smaller bowl. Add dressing to salad mix and toss to coat. Cover and refrigerate. To serve, spoon 1 cup of salad on bed of lettuce. Serves 4.








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