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

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Recipes from Spike & Jamie

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Contents Disk 455

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).


ARTICHOKE RECIPES
BAKED MACARONI AND CHEESE
BAKED POTATO SOUP
BEEF AND DRIED FRUIT STEW
BEEF and RICE CASSEROLE
BELGIAN WAFFLES
BOILED POTATOES WITH PARSLEY SAUCE
CABBAGE SOUP CROCK POTQ
CALABACITA CON PUERCO
CARAMELIZED ONION, BRIE, AND MOREL
CHICKEN A LA KING
CHICKEN AND BLACK BEAN SOUP
CHICKEN AND SPANISH RICE
CHICKEN CORDON BLEU  CASSEROLE
CHICKEN WITH MANGO, STIR-FRIED
CHILI RELLENO PUFF
CHINESE EGG ROLLS
CHOCOLATE CHIP COOKIES
CHOCOLATE-KISSED DATE PUFFS
CHOCOLATE SANDWICH
CREAM OF MOREL SOUP
CREAM OF TOMATO SOUP
CROISSANTS A L'ORANGE
DANDY WINE
FRESH VEGETABLES WITH GREEN MAYO
HAM AND CAULIFLOWER CASSEROLE
HOT AND SOUR SOUP
IRISH STEW WITH DUMPLINGS
ITALIAN CHILI
KETCHUP AND PICKLES
LOBSTER AND JUMBO LUMP
LOBSTER THERMIDOR
MACARONI COMBO CASSEROLE
MELTING POT CHEESE FONDUE
MOO GOO GAI PAN
MOREL SAUCE
NACHOS GRANDE SUPREME
PEACH COBBLER
PEANUT BUTTER BANANA BREAD
PINEAPPLE MEAT LOAVES
PISCA ANDINA
PORK AND BLACK BEAN ENCHILADAS
POTATO-TOPPED BEEF CASSEROLE
POTATOES FROM CHEF HERSCHEL
RHUBARB CRISP
SANDWICHES
SOUTHERN-STYLE HAMBURGERS
SPANISH CLAM SOUP
SPICY CHICKEN AND HAZELNUT ENCHILADAS
SPLIT PEA SOUP
STROMBOLI SANDWICH
TACO SOUP
THAI STYLE PUMPKIN SOUP
TUNA NOODLE CASSEROLE
WAFFLES
WHITE CHILI
WHITE CHOCOLATE CHEESECAKE



ARTICHOKE RECIPES from the Modesto, CA Bee

Artichokes Braised With Prosciutto and Cream

1¾ pounds medium or 2¼ pounds baby artichokes
2 tablespoons butter
3 slices prosciutto, cut into slivers
1 tablespoon minced shallots

Trim the artichokes. If using mediums, quarter them lengthwise. Place them in a bowl of acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration.

Melt the butter in a large skillet over medium-low heat. Add the prosciutto and shallots and cook until softened, about five minutes. Drain the artichokes and add them to the pan. Add the thyme and water. Cover the skillet and cook until the artichokes are tender, 10 to 15 minutes. Shake the pan from time to time to stir the contents. If necessary, add a little more water to keep the bottom covered.

When the artichokes are easily pierced with a knife, remove the lid and raise the heat to high. Cook until the moisture has evaporated and the artichokes begin to sizzle, about five minutes.

Remove the pan from the heat and let it cool for a minute. Add the cream and return the pan to the burner over medium heat. Cook, stirring, until the cream has thickened enough to lightly coat the artichokes, about three minutes. Taste and add salt if necessary (it may not be, depending on the saltiness of the prosciutto). Season with pepper and serve warm.

Artichokes Braised With Green Onions and Sugar Snap Peas

1¾ pounds medium or 2¼ pounds baby artichokes
12 green onions in one piece, white part only, roots removed
2 tablespoons butter
½ teaspoon salt
½ cup water
¼ pound sugar snap peas, stringed
1 tablespoon lemon juice
1 tablespoon minced
parsley
1 teaspoon tarragon leaves

Trim the artichokes. If using mediums, quarter them lengthwise. Place them in a bowl of acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration.

Cook the artichokes, green onions, butter, salt and water over medium heat in a large covered skillet until the artichokes are tender, about 15 minutes. Shake the pan from time to time to stir the contents. If necessary, add a little more water to keep the bottom covered.

When the artichokes are easily pierced with a knife, remove the lid and add the sugar snap peas. Cover and cook until the peas are just tender, about three minutes. Remove the lid, raise the heat to high and cook, stirring until only a thin coating of liquid remains on the bottom of the pan, about three minutes. Stir in lemon juice, parsley and tarragon and heat through. Serve warm.

Artichokes Braised With Saffron, Black Olives and Almonds
Servings: 4 as a side dish; 2 as a main dish

1¾ pounds medium or 2¼ pounds baby artichokes
1 tablespoon minced garlic
Dash red pepper flakes
Dash saffron
½ teaspoon orange zest
½ teaspoon salt
¼ cup olive oil
½ cup water
1 tablespoon orange juice
2 tablespoons chopped black olives
1 tablespoon slivered almonds
1 tablespoon minced parsley

Trim the artichokes. If using mediums, quarter them lengthwise.

Place them in a bowl of acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration. Drain.

Cook the artichokes, garlic, red pepper flakes, saffron, orange zest, salt, olive oil and water over medium heat in a large, covered skillet until the artichokes are tender, about 15 minutes. Shake the pan from time to time to stir the contents. If necessary, add a little more water to keep the bottom covered.

When the artichokes are easily pierced with a knife, remove the lid and raise the heat to high. Cook, stirring, until only a thin coating of liquid remains on the bottom of the pan, about three minutes.

Add the orange juice, olives, almonds and parsley, and cook, stirring, just until they are heated through. Serve warm.

BAKED MACARONI AND CHEESE

1 lb. cooked elbow macaroni
3 cups thin white sauce
1/2 cup grated parmesan cheese
1 lb. grated sharp cheddar cheese
8 oz. carton large curd cottage cheese
Dash nutmeg
Cayenne pepper to taste
A few drops of Worcestershire sauce
Salt and pepper to taste

Put the parmesan cheese and 2/3 to 3/4 of the cheddar cheese in the white sauce and cook, stirring, until it melts. Add the cottage cheese (it shouldn’t melt entirely) and stir for just a moment. Stir in nutmeg, cayenne, Worcestershire and seasoning.

Butter a casserole and put the macaroni in it. Pour in the cheese sauce. Sprinkle the remaining grated cheddar cheese on top and bake it at 350 F until the cheese is bubbly and starting to brown slightly. Serve with tossed salad or Cole slaw.

BAKED POTATO SOUP

3 large baking potatoes, baked
1/2 cup finely diced celery
3/4 cup finely diced carrots
3/4 cup finely diced onion
1/3 cup finely diced green onion
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon minced garlic
4 ounces bacon, diced
2 Tbsp olive oil
2 cups water or chicken stock/broth
2 teaspoons chicken seasoned stock base
2 2/3 cup whipping cream or milk
12 ounces grated Swiss cheese (or cheddar or jack)
3 Tbsp butter
1/3 cup all-purpose flour

Peel baked potatoes and cut into 1/2-inch chunks; set aside.  In large bowl, mix celery, carrots, onion, green onion, peppers, salt and garlic; set aside.  Place bacon in a Dutch oven and cook over med-high heat until browned.  Reduce heat to med-low and add oil.  When hot, add vegetable mixture; sauté until veggies are well done.  Add potato chunks and cook until dark brown.  Add water and base (or chicken stock) and cream; stir constantly 5 minutes.  Fold in cheese until thoroughly blended.  Heat butter in saucepan over low heat; whisk flour; cook, stirring until flour is lightly browned to make a roux.  Add roux to soup and stir until thoroughly blended.  Reduce heat.  Simmer, stirring occasionally, 30 minutes.

BEEF AND DRIED FRUIT STEW

2 cups chopped dried fruits such as apricots, peaches, pears, and prunes
2 cups warm water
Juice and finely chopped zest of 1 lemon
3 Tbsp butter or olive oil
2 lbs lean beef stew meat
2 tsp ground cinnamon
2 tsp curry powder
Salt and freshly ground pepper to taste
2 packages (10 oz each) frozen spinach, thawed and thoroughly drained
Boiled white rice

Combine the dried fruits, water, lemon juice and zest in a small bowl and soak the fruit for 30 minutes.  Meanwhile, heat the butter in a heavy pot over moderate heat and sauté the beef until browned.  Add the fruit mixture, cinnamon, curry powder, salt, and pepper.  Bring to a boil and reduce the heat.  Simmer tightly covered for 1 1/2 hours. Add the spinach and cook an additional 30 minutes.  Serve over rice. Serves 4 to 6.

BEEF and RICE CASSEROLE

1/2 pound ground beef
1/2 cup quick cooking rice
1/2 of 10 oz package frozen peas
1 10 oz can tomato soup
1 soup can water
1/2 teaspoon salt
dash of pepper
2 tablespoons chopped onion

Brown the ground beef in a skillet with the onion. In a casserole dish, combine the uncooked rice, peas, soup, can of water, salt and pepper. Add beef and onions and mix. Bake at 325* for 1 hour.

BELGIAN WAFFLES
(Windrose Inn, Jackson, KS) Serves 8

The night before:
½ cup warm water (~110°)
1 package dry yeast
2 cups warm milk (~110°)
½ cup butter, melted
1 tsp salt
1 tbsp sugar
2 cups all-purpose flour

Sprinkle yeast over warm water and dissolve in large bowl (5 minutes). Add remaining ingredients and blend on low with hand mixer. Cover with plastic and set in warm place to rise overnight.

In the morning:

2 eggs
¼ tsp baking soda

Blend with hand mixer at low speed. Batter will be very thin. Pour 1/2 cup into a very hot waffle iron.

BOILED POTATOES WITH SPANISH PARSLEY SAUCE

1 lb. potatoes, boiled and diced into large cubes

3 bunches flat-leaf parsley, chopped
1/2 cup blanched almonds, chopped
2 cloves garlic, minced
3/4 cup extra virgin olive oil
1/2 cup white wine vinegar
Salt and freshly ground black pepper to taste
Pinch cayenne pepper or hot paprika (optional)

Place all the ingredients in the blender and blend until smooth. Drizzle some over the potatoes and pass the rest in a sauceboat. This sauce is also delicious with meat, poultry and fish, and makes a lovely dip for raw vegetables.

You can make this into a luncheon dish by adding hard-boiled eggs. Makes about a cup of sauce. Serves 4-6.

CABBAGE SOUP CROCK POT

1/2 medium head of cabbage, diced
3 small zucchini, diced
1 large clove garlic, crushed and minced
1/4 tsp dried basil
1/2 tsp black pepper
salt to taste
12 ounces V-8 Vegetable Juice
2 tablespoons tomato paste
1 can (10 1/2 oz) French Onion Soup, undiluted
1 to 2 cups chopped spinach or chard
1/2 cup finely sliced carrots
a dash of Worcestershire sauce

Combine all ingredients; cover and cook on low for 8 - 10 hours (HIGH for 4 - 5 hours).

CALABACITA CON PUERCO

2 Tbsp. shortening
3 lb. pork sirloin cubed
3-4 serrano chilies, or more or less to taste, minced
1 large onion, chopped
2 tsp. whole comino (cumin)
4 cloves garlic
1/3 cup flour
3 lb. squash (yellow or zucchini or Mexican squash), sliced, large slices     
quartered
1 can whole kernel corn, including liquid
2 cans Rotel chopped tomatoes with green chilies
2 tsp. salt
1 tsp. black pepper

Heat shortening in Dutch oven; fry pork cubes in batches until browned.  Return all pork to pan.  Slice garlic and place with cominos and salt in a mortar and pestle and grind together.  (You can do this with the back of a fork in a bowl if you have no mortar and pestle).  Add all vegetables to pan with pork and cook over high heat until onion is transparent.  Sprinkle flour over pork and vegetables and stir to combine.  Cook a few minutes to remove the raw taste of the flour.  Add all remaining ingredients plus about 1 tomato can of water--enough so that pork and vegetables are not quite covered with liquid.  Bring to a boil, then reduce to a simmer and cover with a lid.  Cook at a simmer for about 2 hours, stirring occasionally, checking periodically and adding more water if necessary.  Makes a lot, but it freezes well.

CARAMELIZED ONION, BRIE, AND MOREL
MUSHROOM STRUDEL

1 sheet puff pastry
1 4-ounce Brie wheel
1/4 cup butter
1 1/2 cups thinly sliced red onions
1 1/2 cups morel mushrooms, sliced (or reconstitute 1/2 to 3/4 cup dried morels,
drain water)
1 cup red wine

Cook's note: If using squares of puff pastry, take 6 squares and place next to each other to form a rectangle. Take a pastry brush and brush with cold water over the seams. Press the seams together and let sit for 5 minutes. Proceed with recipe.

Thaw puff pastry. In sauté pan, melt butter. Add onions and slowly cook over medium heat until they turn golden brown, about 15 minutes. Add mushrooms and the red wine and continue cooking. Allow mushrooms to absorb liquids. Then turn off heat and allow to cool down.

Slice Brie into 1/2-inch slices. Then layer the Brie down the middle of the puff pastry. Next, top with onion and mushroom mixture. Take a small amount of water and wet the edges of the pastry to help seal the strudel. Fold one side all the way over the fillings and press down. Then take the other side and repeat.

Press down all the way around the strudel and make sure it is sealed. Bake on a cookie sheet at 375 degrees until golden brown and puffed for 30 to 45 minutes.
Yield: 6 servings

CHICKEN A LA KING

2 ounces of sliced mushrooms
1/4 cup chopped green pepper
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
1 cup cream (20% butterfat)
1 cup diced cooked chicken
1/4 cup chopped pimientos

Sauté the mushrooms and green pepper in medium skillet with melted butter. Blend in the flour, salt and pepper. Cook over medium heat, stirring until the mixture is smooth and bubbly. Remove from heat and slowly stir in the broth and cream. Bring to a boil over LOW heat while stirring constantly. Reduce heat and add the chicken and pimientos. Continue to cook until the meat is heated through. Serve over noodles or rice. Serves 4.

CHICKEN AND BLACK BEAN SOUP

2 Tbsp. olive oil
4 boneless, skinless chicken breasts halves, cut into chunks
1 1/2 cups minced onion
1/2 tsp. cayenne pepper
4 cloves garlic
2 Tbsp. ground cumin
1/2 tsp. salt
1 red bell pepper, chopped
1 green pepper, chopped
3 14 1/2-oz. cans chicken broth
2 15-oz. cans black beans, rinsed and drained
2 14 1/2-oz. cans diced tomatoes
1 15oz can corn drained
1 2 1/2-oz. can sliced black olives
1/2 cup fresh cilantro (divided)
Shredded Monterey Jack cheese

In a large pot, place oil over medium-high heat. Add chicken and onion. Cook, stirring frequently, until onion is tender, about 5 minutes. Add garlic, cayenne, cumin, salt, peppers and chicken broth. Cover, bring to boil and simmer covered for 20 minutes. Add beans, tomatoes, corn and olives. Continue for additional 10
minutes or more. Stir in 1/2 cup cilantro and remove from heat. Serve topped with additional cilantro and cheese.

CHICKEN AND SPANISH RICE

2 Tablespoons oil
4  to 6 boneless, skinless chicken breast halves or 3 lbs. chicken pieces
1 cup white or brown rice
1 cup water
1 cup salsa (hot, medium or mild, according to your taste)
2 chicken bouillon cubes
1 stalk celery, chopped
1 small can sliced pitted ripe black olives or 1/2 cup Spanish olives (the green
ones stuffed with the red pimentos)
1 10 oz. package frozen broccoli spears or corn kernels or French-style
         string beans or green peas
salt, pepper, garlic (powder or minced cloves), to taste

         Place oil in bottom of oblong baking pan.  Swirl pan so oil covers bottom of pan.  Add rice, water, salsa, bouillon cubes, celery, olives and vegetable of choice to the pan, stirring to combine.  Season dish and stir again.  Place chicken on top of this mixture.  Cover tightly with aluminum foil.  Bake in 350 degree oven for about 45 minutes, until chicken is tender, but not dry, and liquid is absorbed.  Serve with bread or rolls and a tossed salad.  Keep covered if liquid is not all absorbed and allow to sit for 10-15 minutes until it is.

CHICKEN CORDON BLEU  CASSEROLE

4 cups turkey -- cooked & cubed
3 cups fully cooked ham -- cubed
4 ounces cheddar cheese -- shredded
1 cup onion -- chopped
1/4 cup butter or margarine
1/3 cup flour
2 cups light cream
1 teaspoon dill weed
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg

Topping:
1 cup dry bread crumbs
2 tablespoons butter or margarine -- melted
1/4 teaspoon dill weed
1/4 cup cheddar cheese -- shredded
1/4 cup walnuts -- chopped

  Preheat oven to 350° F. and grease a 13 x 9 " baking dish.

In a large bowl, combine turkey, ham and cheese; set aside.

In a saucepan, sauté onion in butter until tender. Add flour; stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil; boil 1 minute or until thick. Add dill, mustard and nutmeg; mix well. Remove from heat and pour over meat mixture. Spoon into a greased 13x9x2-inch baking dish.

Topping: Toss bread crumbs, butter and dill weed; stir in cheese and walnuts. Sprinkle over the casserole. Bake uncovered at 350 for 30 min or until heated through. 8-10 servings.

CHICKEN WITH MANGO, STIR-FRIED
(A good example of new-style Chinese cooking which incorporates different fresh fruits as flavorings) Serves 4

Chicken and Marinade:
3/4 lb boneless, skinless chicken breast, sliced
1 1/2 teaspoons soy sauce
1/4 teaspoon salt
pinch white pepper
1 teaspoon cornstarch

Sauce:
2 teaspoons cider vinegar
1 1/2 teaspoons ketchup
1 1/2 teaspoons sugar
2 tablespoons water

1 star anise
1 tablespoon canola oil
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
1 tablespoon grated ginger
1 teaspoon garlic
1 large shallot, chopped
2 large mangoes, peeled, pitted, thinly sliced
16 toasted pecan halves
2 sprigs cilantro

Combine chicken and marinade ingredients and marinate for 30 minutes.
Combine sauce ingredients and set aside.

Break off radial pieces of star anise and discard woody center. Gently press with knife to crack lightly.

In non-stick skillet or wok, heat oil and star anise over high heat. Add chicken and stir-fry for 3 minutes or until chicken just turns opaque.

Add peppers, ginger, garlic and shallots and stir-fry for 1 minute.

Add sauce ingredients and stir to mix until sauce is slightly thickened, about 1 minute. Add mangoes and mix gently for 1 minute until heated through.
Garnish with pecans and cilantro and serve.

CHILI RELLENO PUFF
(1890 Chesbro House, Gilroy, CA)

1 (4 oz.) can of diced green chilies
6 eggs, separated
2 tablespoons flour (Wondra)
1 teaspoon Mrs. Dash lemon pepper
1/2 teaspoon garlic salt
2 cups grated Monterey Jack cheese
Fresh Roasted Garlic Tomato Salsa

In a large glass bowl, beat the egg whites until they hold stiff peaks. Set aside. In a separate bowl, beat the egg yolks until thick and creamy, then add the flour, Mrs. Dash and garlic salt to the egg yolk mixture.

With a wire whisk, gently blend the egg yolk mixture into the whites until just mixed.

Thoroughly coat a square (8.5 x 8.5 inch) glass dish with garlic flavored PAM or olive oil-based non-stick spray, and layer as follows: spoon 1/3 of the egg mix into the bottom, then add half the chilies and half the cheese. Spoon in another layer if the egg mix, and layer the rest of the chilies and cheese. End with a top layer of egg mix.

Bake in a 350 degree oven for 30 minutes or until set in the center. Serve at once on preheated plates and pass the salsa in a separate bowl. Accompany with cornbread or hot cinnamon rolls. Makes 6 servings.

CHINESE EGG ROLLS

1 package egg roll wrappers (4 1/2" by 5 1/2")

Filling
1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts

Pork Seasonings
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch

Gravy Mixture
4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste

2 tablespoons cornstarch mixed with 2 teaspoons cold water*

Oil for stir-frying
2 to 4 cups oil for deep-frying

Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes. While the pork is marinating, prepare the vegetables, and the gravy mixture. Heat wok and add oil. When oil is ready, add the celery and onion and stir-fry. Taste and add salt and sugar if desired. Remove from wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out. Add the gravy, pushing the vegetables up against the sides of the wok to form a "well" in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.

Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.

To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.**

Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry out the egg rolls, but if necessary, reheat them on low heat for 10 minutes on each side. Serve with Sweet and Sour Dipping Sauce.

*If desired, instead of cornstarch and water you can substitute beaten egg or egg white.

**Most recipes use the "envelope" method for wrapping. I prefer this method: not only is it easier to learn, but you can put more filling in each egg roll, and the rolls tend to be crispier.

CHOCOLATE CHIP COOKIES
From Doubletree Hotel

1 1/2 cups butter -- softened
1 1/2 cups granulated sugar
3/4 cup firmly packed brown sugar
4 eggs
2 1/2 tsp. Vanilla
1 tsp. lemon juice
3 cups all-purpose flour
3/4 cup old-fashioned oatmeal -- uncooked
3/4 tsp. Baking Soda
1 tsp. Salt
1/4 tsp. Ground Cinnamon
3 cups Semi-Sweet Chocolate Chips
1 1/2 cups chopped walnuts

Preheat oven to 375 degrees. Line baking sheets with parchment paper. Place
the butter in a large bowl and cream lightly with an electric mixer. Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix well. In a separate bowl, stir together the flour, oatmeal, baking soda, salt and cinnamon.

Add to the creamed butter mixture and stir well to blend. Add chocolate chips
and walnuts and stir to combine.

Using a 1/4 cup measure or a 2-oz ice cream scoop, drop the batter on the
parchment-lined pans, leaving 2 -3 inches between each cookie.

Bake for 13 - 15 minutes or until lightly browned around the edges. Remove
from parchment and cool on wire racks.

CHOCOLATE-KISSED DATE PUFFS

1   egg
1  17-1/4-ounce package frozen puff pastry (2 sheets), thawed
1  13-ounce jar chocolate-hazelnut spread
1/2  cup coarsely chopped hazelnuts (filberts), toasted
1/3  cup chopped pitted dates
1/3  cup large milk chocolate pieces
    
Preheat oven to 400 degree F. Lightly grease 2 cookie sheets; set aside. In a small bowl beat together egg and 1 tablespoon water; set aside.

Unfold one pastry sheet on a lightly floured surface. Roll to a 12-inch square. Cut into nine 4-inch squares. Spread the center of each square with about 1 tablespoon of the chocolate-hazelnut spread, leaving a 1-inch border around the edge. Divide half of the hazelnuts, dates, and chocolate pieces evenly among the prepared pastry squares, placing atop spread. Brush edges of squares with egg mixture. Fold each to form a triangle and crimp edges with a fork to seal.

Prick tops with the fork. Transfer to one of the prepared cookie sheets. Brush with egg mixture. Bake for 12 to 15 minutes or until golden. Repeat with remaining ingredients. Cool slightly on wire racks. Serve warm. Makes 18 puffs.

CHOCOLATE SANDWICH

1       tablespoon butter, at room temperature 
2       slices sourdough bread, 1/2 inch thick 
2       ounces dark bittersweet chocolate (Best to use bars shaped like a
Hershey bar or cut up the chocolate if thick)  

Butter each slice of bread on one side.  Sandwich the chocolate between the non-buttered sides.  Heat a small skillet over medium heat.  When the skillet is hot, place the sandwich in the center.  Set a bowl or plate on the sandwich to weigh it down.   Cook until the bottom of the bread is lightly browned, about 3 minutes. Turn the sandwich over and brown the other side, about 3 minutes more.  Serve warm so the chocolate can drip down your wrists as you eat.  

CREAM OF MOREL MUSHROOM SOUP

2 tablespoons butter
1 medium shallot, diced
1 clove garlic, chopped
1 cup morel mushrooms, chopped (or reconstitute .5-ounce dried morels, toss
water in soup)
1/4 cup white wine
1 pint heavy cream
2 cups chicken or vegetable broth
4 tablespoons butter
4 tablespoons flour

Cook's note: If morel mushrooms are unavailable, use portobello or shiitake mushrooms.

In a saucepot, melt 2 tablespoons butter. Sauté the shallot and garlic. Add the mushrooms and cook 1 minute. Add the white wine and allow to absorb into the mixture. Add the chicken or vegetable broth and heavy cream. Bring to a simmer.

In a small saucepan, melt 4 tablespoons butter. Add 4 tablespoons flour and mix together like a roux. Allow to cool. This is used as a thickener. Add the roux a little at a time until desired thickness. Allow the flour to cook in the soup. If you taste the flour in it, then the soup needs to cook longer. Serves 4

CREAM OF TOMATO SOUP

1 stick butter
1/2 cup flour
4 cups milk
2 1/2 pounds canned diced tomatoes
1 1/2 cups tomato juice
1 1/2 cups prepared Bloody Mary mix
2 1/2 teaspoons salt
2 teaspoons pepper
1/2 cup sugar
2 cups heavy cream

In a large pot, combine butter, flour and milk. Make a roux, being careful not to brown it. Add the rest of the ingredients. Simmer for at least 15 minutes. Garnish each serving with a dollop of sour cream and a sprinkle of chopped onions. Boil,
then reduce heat to a simmer and cook for at least 1 hour. Serve with Parmesan cheese.

CROISSANTS A L'ORANGE
(serves 6) (Court Street Inn, Jackson, CA)

6 croissants
5 eggs
1 half-pint heavy cream
1 teaspoon vanilla
Combine 1/2 cup orange juice and 1/2 cup orange marmalade
The recipe:

Grease a 9"-by-12" Pyrex baking dish.
Cut the croissants lengthwise, remove the top halves of the croissants, and then place the bottom halves in the pan. Spoon the orange juice/marmalade mixture evenly onto the bottom halves of the croissants. Place the top halves of the croissants on top of the bottom halves.

Beat the eggs with heavy cream and vanilla and then pour the mixture over the croissants evenly. Cover the dish with plastic wrap, place the dish into the refrigerator, and leave the dish in the refrigerator overnight. The next morning, take the dish out of the refrigerator and leave the dish (still covered in plastic wrap) on the kitchen counter for 45 minutes before you place the dish in the oven; preheat the oven at 350 degrees for 5-10 minutes before you place the dish in the oven.

Remove the plastic wrap and place the dish on the middle rack in the oven for 25-30 minutes. Let the dish stand for 5 minutes before serving.

DANDY WINE
from David Newkirk

1 quart dandelion blossoms
1 gallon boiling water
3 lemons
4 oranges
4 lbs white sugar
1 cake yeast, softened in water.

Pour boiling water over blossoms in a small crock. Let stand overnight. Strain, return to crock. Add thinly sliced lemons and oranges, sugar and yeast.. Let stand for 8 days, covered with clean towel or cheesecloth. Strain, return to crock. Let stand 2 days, or until ready. Strain, bottle, and seal. Lay bottles on their sides.

FRESH VEGETABLES WITH GREEN MAYONNAISE
Note: This recipe calls for uncooked egg yolk.  If salmonella contamination is a concern in your area then it is best to skip this recipe.  You may make an approximation of it by adding lemon juice and fresh herbs to a commercially prepared mayonnaise.

1/2 tsp dry mustard
1 tsp salt
1 large egg yolk
2 Tbsp lemon juice
3/4 cup vegetable oil
1/4 cup extra virgin olive oil
2 Tbsp finely chopped parsley
1 tsp finely chopped fresh chives
1 tsp finely chopped fresh tarragon
Fresh vegetables for dipping, such as mushrooms, cherry tomatoes, summer
squash, cauliflower and broccoli florets, green pepper slices, etc.

Combine the mustard, salt, egg yolk, and lemon juice in a 1 quart mixing bowl.  Add the oil a few drops at a time and beat with a wire whisk until the mixture forms a thick emulsion.  The remaining oil can be added a teaspoon at a time while whisking constantly. Mix in the chopped herbs and chill for at least one hour. If the emulsion separates it may be reincorporated by whisking.  Serve with fresh raw vegetables.  Serves approximately 8.

HAM AND CAULIFLOWER CASSEROLE

1 small cauliflower, separated
1/4 cup cornflake crumbs
1/4 pound cooked diced ham
3 tablespoons chopped green pepper
1/2 cup grated cheddar cheese
3/4 cup sour cream
1/4 cup grated parmesan cheese
dash of paprika

In a medium saucepan add cauliflower and water. Bring to a boil and continue boiling for 15 minutes or until tender. Drain, mix together the cauliflower and crumbs. Add ham, green pepper and cheddar cheese. Place the whole mixture in a buttered casserole dish. Top with the sour cream. Sprinkle with parmesan cheese and bake at 325* for 20 minutes.

HOT AND SOUR SOUP

1/2 lb. finely shredded pork or chicken
Vegetable oil
1 tbsp. grated fresh ginger
2 cloves minced garlic
2 tsp. chopped green onion
2 tbsp. cooking sherry
2 cups chicken broth
1 can straw mushrooms, drained
1 sm. can bamboo shoots, drained
2 sm. blocks plain firm tofu
2 tsp. cider vinegar
White pepper
Dark soy sauce
2 tsp. cornstarch
1 tbsp. cold water
2 eggs, lightly beaten
Sesame oil

Heat a wok or skillet. When hot, add a small bit of oil. Cook meat in hot oil until done. Drain and set aside. Reheat wok, add 1 tbsp. oil.

Season with ginger and garlic, stirring well.

Add sherry and broth. add bamboo and tofu, which should be cut in small pieces. Bring to a boil. Flavor soup with vinegar (which gives you the sour) and white pepper (which gives you the hot). Add enough soy sauce to give a nice brown color. Flavor with salt.

Mix cornstarch and water. Bring soup to boil again, slowly pour in cornstarch.

Stir until soup becomes creamy, using a circular motion, slowly and evenly pour in beaten eggs. Do not stir again until the egg comes to the surface.

Add a small amount of sesame oil for extra flavor and added color. Add mushrooms and onion, heat and serve.

IRISH STEW WITH DUMPLINGS

For the stew:
2 tablespoons vegetable oil
3 pounds lamb stew meat, cut into 1 1/2-inch cubes
1 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
6 carrots, peeled and cut into 2-inch pieces
2 turnips, peeled and cut into 1-inch chunks
1 small onion, sliced 1/8-inch thick
3 potatoes, peeled and sliced 1/4-inch thick
4 tablespoons flour
Butter as needed

For the dumplings:
1 1/2 cups flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup parsley
3/4 cup milk
2 tablespoons butter.

Heat oil in a large pot over high heat and brown the meat in two batches. Return meat to the pot and add 12 cups water, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer for 1 hour.

Add carrots, turnips and onions and simmer for another hour. Place potatoes in a small pan and ladle enough broth over them to just cover. Simmer potatoes until just tender. Pour stock back into meat, leaving just enough to keep potatoes moist. Season with salt and set aside.

When vegetables and meat are very tender, strain the stew. Let the broth set until fat accumulates on top. Skim fat off and measure out 4 tablespoons (if you have less, use some butter).

Heat fat in the pot over medium heat. Add flour and stir for 2 minutes. Whisk in the broth. Cook, stirring, until mixture thickens. Add meat and vegetables and reduce heat to a simmer.

Whisk together flour, baking powder and salt. Whisk in parsley. Heat milk and butter until butter melts, stir it into the flour mixture until just combined. Drop rounded spoonfuls onto the simmering stew. Cover and cook for 10 minutes. Serve with reheated potatoes. Yield: 6 servings.

ITALIAN CHILI

1 pound chorizo sausage or Italian if you want
1/2 pound pepperoni
1 medium purple onion chopped
1 pound fresh mushrooms chopped
fresh garlic as much as you like!
2 Tbsp. olive oil
2 cans diced tomatoes (I like the herb and garlic flavored)
1 28-oz. jar of your favorite pasta sauce
2 cups chicken stock
1 cup water
2 Tbsp. oregano
1 Tbsp. crushed red pepper flakes

Cook sausage and pepperoni and drain off fat; set aside. In the olive oil sauté onion, mushrooms, and garlic till soft and mushrooms are done. Add the remaining ingredients to pot with meat and bring to a boil.

KETCHUP AND PICKLES

Plum Ketchup

5 lbs plums, washed and pitted
3 lbs brown sugar
1 cup white or cider vinegar
1 tablespoon ground cloves
1 tablespoon ground cinnamon

Mix together in a large stainless steel [NOT aluminum] kettle. Heat slowly, simmer till thick. Seal in glass jars. Can be used as a substitute for tomato ketchup. Works great on all kinds of meat and egg dishes.
Grape Ketchup

5 lbs grapes
2 1/2 lbs sugar
1 tablespoon each [ground]: cinnamon, cloves, allspice, pepper
1/2 tablespoon salt
1 pint white or cider vinegar

Stew grapes till soft, strain through a sieve or food mill.  return to pan; add sugar, spices, and vinegar. Boil slowly till thick. Seal in glass jars. Same use as for plum ketchup [above], except it is not so great on eggs..

Pickled Carrots

2 lbs carrots
1 quart vinegar
1 tablespoon whole cloves
1 tablespoon whole allspice
1 teaspoon ground mace
4 cups sugar
2 or 3 sticks of cinnamon

Peel and slice carrots [either julienne or coins]. boil until tender. Make syrup of remaining ingredients, pour over the carrots. Let stand overnight. Nest morning, bring to boil, cook 5 minutes. Remove spices. Pack carrots into clean, hot jars. Fill with syrup, seal.

Saccharine Pickles

1 gallon vinegar
3/4 cup pickling or kosher salt [not iodized]
5 tablespoons cinnamon buds
5 Tablespoons whole allspice
2 tablespoons whole cloves
2 tablespoons celery seed
1 tablespoon powdered alum

Boil together, cool. when cool add 25 packets saccharine [very old recipe - you could substitute Splenda]. Wash 10 lbs small to medium cucumbers, add to brine.

Corn Pickle

10 Cups corn, cut from the cob
10 cups cabbage, cut fine [shredded]
6 red peppers, cut fine

Put vegetables together.

Mix together: 1/2 gallon vinegar
2 tablespoons pickling or kosher salt
3 cups sugar
1/4 cup ground mustard

Pour over vegetables, cook slowly till done. pack in clean, hot glass jars, seal.

Pickled Plums

8 lbs plums
4 lbs sugar
1 cup white or cider vinegar
Cinnamon to taste [~ 2 tsp ground?]
Cloves to taste [~1 tsp ground?]

Wash plums, steam in hot water till skins crack, drain. Make syrup of sugar and vinegar, boil till thick, add cinnamon and cloves to taste. Pour boiling syrup over plums in small crock. Let stand overnight. Nest morning, drain syrup, reheat, pour over plums again. Repeat for a total of three or four days. On the last morning, reheat syrup, pack plums in clean, hot glass jars, fill with boiling syrup, seal.

Pickled Crab Apples

4 cups sugar
2 tablespoons stick cinnamon
2 cups white or cider vinegar
2 tablespoons whole cloves

Combine, boil 10 minutes. Cook the crab apples a few at a time in the syrup until tender. Pack apples in clean, hot jars. fill with boiling syrup, seal.

LOBSTER AND JUMBO LUMP
CRABMEAT WITH ASPARAGUS SALAD From Frederick’s

4 (1 1/2 pound) live lobsters (if preferred, have your market cook them for you)
1 pound jumbo lump crabmeat
1 pound jumbo asparagus, washed and trimmed

       Sauce:
1/3 cup (or more, to taste)
     sweet Chile Garlic Sauce (see Note)
     1/4 cup mayonnaise
     1/4 cup ketchup
     4-5 teaspoons cognac
     4-5 teaspoons Grand Marnier liqueur 2 tablespoons minced red onion
     2 tablespoons minced green onion
     Salt, to taste
     Pepper, to taste
     Juice of 1/2 lemon
     8 large lettuce cups

       Steam or boil lobster, let cool, then cut meat into 1/2-inch slices. (Save lobster heads for garnish.) Pick over crabmeat and remove any bits of shell. Cook asparagus in boiling salted water for about 2 minutes. Remove and immerse briefly in ice water to stop the cooking. When cool, slice asparagus on the diagonal and set aside.

       For Sauce: In large bowl, combine Chile Garlic Sauce, mayonnaise, ketchup, cognac, Grand Marnier, red and green onions, salt, pepper and lemon juice; mix thoroughly. (This makes about 11/3 cups.) Roll lobster in a clean towel and lightly squeeze to release excess water. Repeat same process for asparagus. Add both to sauce and mix well. Gently fold in crabmeat. Adding it last helps prevent the crab from breaking into smaller pieces.

       To serve, divide the salad evenly into lettuce cups and garnish (four of them) with the reserved lobster heads.

Note: Sauce is available at Asian markets, Central Market and most H-E-Bs.
       Makes 8 servings.

LOBSTER THERMIDOR
from Schrafft's

4 cooked lobsters, about 1 1/4 pounds each
6 tablespoons butter
1 minced shallot
1 tablespoon lemon juice, plus more to taste
3/4 teaspoons paprika
Pinch cayenne
Salt and pepper to taste
6 ounces small white button mushrooms, sliced
3 tablespoons flour
1 1/4 teaspoons powdered mustard
1 1/2 cups chicken stock or mild seafood stock, or a combination
2/3 cup heavy cream
1/2 cup grated Parmesan cheese.

Preheat oven to 450 degrees. Split lobsters down the middle and remove and reserve meat from tail and claws. Discard everything from the head and remove the front legs, without detaching the cartilage that holds the head and tail together. Rinse and dry shells and set aside.

Cut reserved meat into 1/2-inch dice. Sauté in 2 tablespoons butter, add shallot, lemon juice, paprika and cayenne until warmed through. Season with salt and pepper. In another pan, sauté mushrooms in 2 tablespoons butter until tender.

Set aside mushrooms and lobster meat. Melt the remaining butter in the pan the lobster was cooked in. Stir in the flour and mustard and cook for 2 minutes. Slowly whisk in the stock, then the cream, stirring constantly, until thickened, about 5 minutes. Add the lobster and mushrooms and cook 2 more minutes. Season with salt, pepper and lemon.

Spoon mixture into the shells, sprinkle with cheese and bake until the cheese is lightly browned, 10 to 12 minutes. Serve immediately. Yield: 4 servings.

MACARONI COMBO CASSEROLE

1 cup uncooked macaroni of choice
1/8 pound shredded cheese of choice
1/8 pound ground ham
1 10 oz can cream of chicken soup
2 hard-boiled eggs, sliced
1 tablespoon diced onion

Combine all of the ingredients and place in a small casserole dish. Bake at 350* for 1 hour.

MELTING POT CHEESE FONDUE
 
3/4 cup sharp cheddar cheese, grated
1/4 cup Swiss cheese, grated
1 cup beer
1/2 tsp minced garlic
shake mustard powder
2 shakes Worcestershire sauce
1 tbsp all purpose flour
 
Heat beer and garlic.  Mix flour with cheese.  Add remaining ingredients.

MOO GOO GAI PAN
Serves 4

3/4 pound chicken breasts
1 cup fresh button mushrooms
1/2 cup canned bamboo shoots, sliced
1/2 cup canned water chestnuts, sliced
1 slice ginger, finely chopped
1 garlic clove, minced

Sauce:
1 cup chicken stock*
1 -2 tablespoons oyster sauce
1/2 teaspoon sugar
1 tablespoon cornstarch

Seasonings
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
a few drops sesame oil
1 tablespoon cornstarch

Oil for Stir-frying

Cut chicken breasts into strips. Add seasonings in the order given and marinate chicken for about 15 minutes.
While chicken is marinating, prepare vegetables. Rinse and slice bamboo shoots and water chestnuts. Slice and chop ginger, and peel and mince garlic clove.
Prepare sauce ingredients and set aside.

Heat wok and add oil. Add the chicken and stir-fry until it changes color. Remove and set aside.

Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick re-stir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened. Return chicken to wok. Mix together and serve hot.

*You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes. Another variation is to boil the mushrooms in the chicken broth before stir-frying.

MOREL SAUCE

1 teaspoon caraway seed
3 tablespoons chopped onion
3 tablespoons chopped green bell pepper
2 tablespoons clarified butter
1 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
3 cups water
1 ounce dried morels
1 tablespoon arrowroot
mixed with 1 tablespoon water

note: Use dried morels for making a clean, clear sauce. (Fresh morels can yield a somewhat cloudy sauce.)

Place caraway seed, onion, green pepper, butter, salt, sugar, and soy sauce in a small saucepan. Add 3 cups water and bring to a boil, then simmer over medium heat for 30 minutes. Strain through a fine sieve or cheesecloth and return liquid to saucepan. Add the morels and simmer for another 30 minutes. Stir in arrowroot mixture if sauce is to be used immediately and stir over low heat until thickened. Serve with veal, chicken, or game birds.

NACHOS GRANDE SUPREME
Makes 8 servings

1 pound lean ground beef
1 medium onion, chopped
1 cup red or green bell pepper, chopped
1/4 cup water
8 cups (about 8 oz.) restaurant style nacho chips
1 package McCormick® Fajitas Marinade Mix
3 cups shredded Cheddar cheese

Heat oven to 375°F. Cook ground beef, onions, and bell pepper; drain if needed. Add fajita marinade mix and water. Simmer 5 minutes.

Arrange chips in two (2) foil-lined, lightly greased shallow baking pans or cookie sheets. Overlap chips if needed to cover bottom completely. Top each pan of chips with 1/2 the meat mixture and the cheese.

Bake 5 minutes or until cheese is melted. Serve immediately with favorite toppings, such as sour cream, guacamole, salsa, olive slices, chopped lettuce, or sliced jalapenos.

PEACH COBBLER

1 quart jar home-canned sliced peaches
2 cups sifted flour
1 tsp. baking powder
2 Tbsp. sugar
1 tsp. nutmeg
1/2 tsp. salt
4 Tbsp. very cold butter
1 1/4 cup cold milk (more as needed)

Sift the flour, baking powder, sugar, nutmeg and salt together. Blend in the butter with a pastry blender. Stir in milk until the mixture is thin enough to drop off a spoon.

Butter a rectangular Pyrex baker and put in the peaches. Dribble the batter over the top. Bake at 350 F for 25 or 30 minutes, until the topping is done. Serve warm with lots of whipped cream.

PEANUT BUTTER BANANA BREAD
Spread each slice with butter or cream cheese to make a treat for all peanut butter lovers.

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable shortening or butter
3/4 cup peanut butter (the chunky kind is good)
2/3 cup sugar
2 large eggs
1 cup mashed medium-ripe banana

Preheat oven to 350 degrees.  Grease well an 81/2-by-41/2-by-3-inch loaf pan.  In a large bowl, whisk together flour, baking powder, baking soda and salt.  Transfer to a piece of wax paper.  In same bowl, use an electric mixer on medium speed to cream shortening and peanut butter with sugar until smooth.  Add eggs and beat well.  Add dry ingredients alternately with mashed bananas, mixing thoroughly. Do not beat.  Transfer batter to prepared pan and bake in center of oven about an hour or until a toothpick inserted in center comes out
clean.  Cool completely before slicing.  Makes about 16 slices.

PINEAPPLE MEAT LOAVES

1   beaten egg
1/2  cup quick-cooking rolled oats
1/2  cup finely chopped onion
1/4  cup finely chopped green pepper
1/4  teaspoon salt
1  pound lean ground beef
1  8-ounce can crushed pineapple (juice pack), drained
2  tablespoons bottled sweet-and-sour sauce or barbecue sauce (optional)

In a large mixing bowl stir together egg, oats, onion, green pepper, and salt. Add beef and pineapple; mix well.

Divide mixture into 6 equal portions. Shape each portion into a 4x2-inch loaf. Place loaves in a 13x9x2-inch baking pan.

Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until meat is no longer pink. Top each loaf with 1 teaspoon of the sweet-and-sour or barbecue sauce, if desired. Makes 6 servings.

PISCA ANDINA

2 lbs potatoes, diced
2 cups consommé
1 cup milk
A generous handful chopped cilantro (coriander leaves, Chinese parsley)
1 Tbsp butter
1 cup young corn
1 lb. soft, white cheese such as ricotta
Salt and freshly ground black pepper to taste
6 whole eggs
Additional cilantro

Choose a flame-proof casserole or Dutch oven that will look pretty on the table. Cook the diced potatoes in the consommé. When they are almost tender, add the milk, cilantro, butter and corn (on the cob). Simmer 15 minutes. Stir in the cheese and add salt and pepper to taste. Break the eggs on top, arranging
them attractively around the dish. Cook 5 minutes. Sprinkle with additional cilantro and place the pot on the table. Serve a portion with one egg to each person. Serves 6.

Note: If you cannot get young corn with small, tender cobs, substitute corn kernels.

PORK AND BLACK BEAN ENCHILADAS

1 pound pork loin chop, boneless, cut in thin strips
3 bacon slices
1 tablespoon garlic, ready to use
24 ounces Picante salsa
1 (16 oz.) can of black beans
1 large red bell pepper
1 teaspoon cumin
1/4 teaspoon salt
1/2 cup green onion, sliced
12 flour tortillas
1 (16 oz.) can enchilada sauce
9 ounces Colby-jack cheese, shredded
1 (8 oz.) sour cream
2 medium tomatoes, diced

Cut pork in short, thin strips. Cook bacon in large skillet until crisp. Remove with slotted spoon to drain on paper towels. Let cool and then crumble.

Cook pork and garlic in bacon drippings in skillet until pork is no longer pink. Stir in 1/2 cup of the picante sauce, beans with their juice, red pepper, cumin and salt. Simmer until thickened, stirring occasionally. Stir in green onions and reserved bacon.

Dip tortillas in enchilada sauce. Spoon a heaping 1/4-cup bean mixture down center of each tortilla. Top with 2 tablespoons cheese. Roll up. Place seam side down in two 8-inch-by-8-inch square lightly greased aluminum tins. Spoon remaining picante sauce over enchiladas.

If freezing, top with remaining cheese, cover with aluminum foil and store in freezer. Store tomato at room temperature. Store the sour cream in the refrigerator.

Reheating instructions: Thaw in the refrigerator the night before day of
consumption. Heat in 375-degree oven from 40-45 minutes, or until heated
throughout. Serve with tomatoes and sour cream. Servings: 6.

POTATO-TOPPED BEEF CASSEROLE

2 tablespoon butter or margarine
1 small onion, thinly sliced
1 celery stalk, chopped
1/2 of a green pepper, chopped
1 small bay leaf
1/3 cup ketchup
3/4 cup water
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Worcestershire sauce
2 1/3 to 3 cups cubed cooked beef
1/2 cup cooked sliced carrots
1 cup mashed potatoes

In a medium skillet melt 1 tablespoon of butter. Add the onion, celery, green pepper and bay leaf and cook for 8 minutes over low heat. Pour in the ketchup and water. Stir until blended well. Heat until mixture bubbles then
remove from heat. Season with sugar, salt, pepper and Worcestershire sauce. Remove the bay leaf and add beef and carrots. Mix well. Pour into a medium casserole dish. Spread the mashed potatoes over the top of the casserole.
Coat with 1 tablespoon melted butter. Bake at 350* for 20 to 25 minutes.

POTATOES FROM CHEF HERSCHEL
Of Aish Ha’Torah, Jerusalem, Israel

Mrs. King’s Potatoes

4 lbs. small potatoes or larger ones, sliced
3/4 cup oil
3/4 tsp. Paprika
1/2 cup of onion soup mix

Scrape potatoes with a fork for texture. Parboil 12 minutes, drain and pat dry. Mix soup mix and paprika in a small amount of water to dissolve. Combine with oil. Toss potatoes with mixture. Spread potatoes in 1 layer in a large roasting pan in the middle of the oven, turning once until golden brown. Bake 30 minutes at 450°F.

Herb-Roasted Potatoes
This version gets a tangy kick from the lemon juice, and conveniently, it uses only dried herbs. These potatoes make a quick side dish that suits my taste for home-cooked meals.

1/4 cup olive oil
1 1/2 tbsp. fresh lemon juice
2 tsp. garlic powder
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. dried marjoram
1/4 tsp. dried oregano
1/4 tsp. Salt
1/4 tsp. ground black pepper
3 russet potatoes (about 2 1/4 lbs.), scrubbed (do not peel), cut into 1/2 inch
cubes

Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking. Serves 4

Mashed Potatoes With Cilantro
And Roasted Chilies

2 poblano chilies (a fresh green chili, often called a pasilla, available at Latin
American markets and some supermarkets)
4 lbs. russet potatoes (about 6 large), quartered
3 garlic cloves, peeled, bruised
1 cup warm half and half
1/4 cup (1/2 stick) butter, room temperature
1/4 cup chopped fresh cilantro

Char chilies over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed chilies; chop coarsely.

Cook potatoes and garlic in large pot of boiling salted water until very tender, about 35 minutes. Drain. Transfer potatoes and garlic to bowl. Using electric mixer, beat until mixture is smooth. Gradually beat in half and half. Add butter and beat until melted. Stir in chilies and cilantro. Season with salt and pepper.
Makes 6 servings.

Trio Of Roasted Potatoes
Terrific with turkey or any other roasted meats you might serve throughout the year. Serves 10.

6 tbsp. olive oil
3 1/2 lbs. russet potatoes, peeled, cut into 3/4inch pieces (about 8 cups)
2 lbs. yams (red-skinned sweet potatoes), peeled, cut into 3/4inch pieces (about
4 cups)
2 lbs. tan-skinned sweet potatoes, peeled, cut into 3/4 inch pieces (about 4 cups)
1/4 cup fat drippings from turkey or 1/4 cup olive oil
1/4 cup finely chopped fresh mixed herbs (such as thyme, marjoram and sage)
3 tbsp. minced garlic

Position racks in bottom third and top third of oven and preheat to 400°F. Brush each of 2 heavy large rimmed baking sheets with 1 tbsp. olive oil. Place remaining 4 tbsp. olive oil in very large bowl. Add all remaining ingredients and toss to coat well. Sprinkle generously with salt and pepper. Divide potato mixture between prepared baking sheets.

Roast potatoes 45 minutes, stirring occasionally. Reverse position of sheets and continue to roast until potatoes are golden brown and tender, stirring occasionally, about 30 minutes longer. Transfer potatoes to bowl and serve.

Parsley Potatoes
These savory, easy-to-prepare potatoes, flavored lightly with parsley and a squeeze of fresh lemon juice are a classic accompaniment for a fish main course. They're practical for serving with baked trout because they don't take much longer to cook than the fish does. In Europe they're flavored with butter, but depending on your preference, you might like to toss them with olive oil or vegetable oil instead.

Whether to peel the potatoes is up to you. When they have attractive skins, I usually leave them on. If you don't have small potatoes, quarter your potatoes so they won't take long to cook.

1 ½ pounds small potatoes
salt
2 tbsp. soft butter, olive oil or vegetable oil
1 tsp. fresh, strained lemon juice
salt and freshly ground pepper
2 tbsp. chopped parsley

Scrub potatoes well. Peel if desired. Bring at least 2 inches of water to a boil in base of steamer. Boiling water should not reach holes in top of steamer. Set potatoes in steamer top and sprinkle with salt. Cover tightly and steam over high heat about 20 minutes or until potatoes are tender when pierced with a sharp knife.

Meanwhile mix butter, lemon juice, salt, pepper and 1 tbsp. parsley in a serving bowl.

When potatoes are done, remove them from steamer, drain briefly on paper towels, and transfer to serving bowl. Toss lightly with parsley mixture. Sprinkle with salt and pepper and toss again. Serve immediately, sprinkled with remaining parsley.

RHUBARB CRISP

8 cups rhubarb (1/2 inch pieces)
1 cup white sugar
1/2 cup flour
4 Tbsp lemon juice

Combine and place in large oblong glass baking dish. Sprinkle with cinnamon.
Set aside. Mix with pastry cutter:

2 cups brown sugar, packed
1 cup flour
1 cup margarine
1/2 tsp nutmeg
1/2 tsp cinnamon

Add to brown sugar mixture:
2 cups dry oatmeal

Spread oatmeal mixture over rhubarb mixture and place in 350 degree oven for
40 minutes. Great served warm with ice cream or cold with Cool whip.

SANDWICHES from the Modesto, CA Bee

Dungeness Crab Salad Sandwich With Meyer Lemon

1 Meyer lemon
1 egg
½ teaspoon salt
Pinch of cayenne pepper
1 teaspoon Dijon mustard
½ cup olive oil
½ cup canola oil
2 cups Dungeness crab (meat from 1 whole crab)
4 small hard rolls, cut in half crosswise
1 bunch watercress, cleaned and stemmed

Grate the peel from the lemon (you should have about 1¼ teaspoons) and set it aside. Cut the lemon in half and squeeze 2 tablespoons juice into a blender jar. Set aside the remaining half lemon.

Add the egg, salt, cayenne pepper and Dijon mustard to the blender jar. Blend to combine.

With the blender running, slowly add the oils in a thin stream until all the oil is incorporated and the mayonnaise is thick. Turn off the blender. Stir the reserved grated lemon peel into the mayonnaise.

In a small bowl, spoon ¼ cup mayonnaise onto the crab meat. Toss until the crab is coated with dressing.

Lightly spread each roll with mayonnaise. (You will have about half the mayonnaise, ½ cup, remaining. Save it for another use.) Spoon the crab salad onto the bottom halves of the rolls and squeeze a little juice from the remaining half lemon over each. Top the crab salad with watercress leaves and the upper halves of the rolls to make sandwiches.

Curried Chicken Salad on Nan
Note: Nan bread is available at Indian restaurants and Indian markets and specialty stores, including Trader Joe's.

2 whole chicken legs, about 1¾ pounds
4 cups chicken stock
¼ cup chopped lemongrass
8 ounces low-fat plain
yogurt
2 teaspoons chopped lime zest
2 teaspoons fresh lime juice
1 teaspoon curry powder

¼ cup sliced green onions
¼ cup diced red bell pepper
¼ cup diced celery
2 tablespoons chopped cilantro plus 8 sprigs
1 teaspoon salt
4 pieces nan
¼ cup chopped salted peanuts
1 lime cut into wedges for garnish

Place chicken legs, chicken stock and chopped lemongrass in a medium saucepan. Bring the stock to a gentle simmer over low heat.

Poach the chicken for 30 to 40 minutes until cooked through. Remove from the stock and cool. Remove the skin and bones and shred the meat into bite-size pieces.

While the chicken is cooking, stir together the yogurt, lime zest, lime juice and curry powder. Add the green onions, red pepper, celery, chopped cilantro and salt. Gently stir in the shredded chicken.

Place the nan in a 350-degree oven on the rack and heat until warm but still flexible, one to two minutes. Do not allow it to crisp.

Place each piece of nan on a plate and spoon one-half cup of chicken salad on top. Sprinkle with 1 tablespoon chopped peanuts and lay two whole sprigs of cilantro on top, extending out the sides. Roll the nan around the filling.

Egg-Salad Sandwich With Dill

8 hard-cooked eggs, peeled
2 tablespoons minced green onion
¼ cup minced celery
1½ tablespoons
Dijon mustard
2 teaspoons white vinegar
¼ cup mayonnaise
¼ teaspoon salt
2 cups shredded iceberg lettuce
2 tablespoons chopped dill
8 slices olive bread
Cracked black pepper

Chop the eggs. Stir in the onion, celery, mustard, vinegar, mayonnaise and salt. Cover and chill until ready to serve. Toss together the shredded lettuce and dill.

Divide the egg salad among four slices of the bread, spreading it to the corners. Grind black pepper over the egg salad, then place equal amounts of the lettuce-dill mixture on each sandwich. Top with the remaining bread slices. Cut in half and serve.

SOUTHERN-STYLE HAMBURGERS

2  cups hickory or fruit wood chips
12  slices bacon
2  pounds lean ground beef
2   eggs, beaten
1/4  cup finely chopped sweet onion
1/4  cup finely chopped green sweet pepper
1  teaspoon ground black pepper
1/2  teaspoon seasoned salt
1/2  teaspoon ground sage
1/4  cup mild or hot barbecue sauce
8   hamburger buns, split
   Sliced onions
   Barbecue sauce (optional)
   Purchased pickle mix (optional)
   Purchased barbecue beans (optional)
   Creamy Coleslaw (optional)
    
Soak wood chips in enough water to cover for at least 1 hour. Drain and set aside.

Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain. Let cool slightly; crumble. Combine bacon, ground beef, beaten eggs, onion, sweet pepper, black pepper, seasoned salt, and sage in a large bowl; mix well. Shape into 6 patties about 1 inch thick.

Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Add wood chips according to grill manufacturer's directions. Place patties on a lightly oiled rack over the pan. Cover and grill for 18 to 20 minutes or until an instant-read thermometer inserted in centers registers 160 degrees F, turning burgers once. Brush with the 1/4 cup barbecue sauce the last 5 minutes of grilling.

Toast buns on grill rack, if desired. Serve the burgers on buns with sliced onions and, if desired, additional barbecue sauce. Serve with pickle mix, barbecue beans, and Creamy Coleslaw, if desired. Makes 6 burgers.

Note: Use a high-quality bacon, cooked just crisp enough to crumble easily.

SPANISH CLAM SOUP

2 dozen large cherrystone clams
1 medium onion, mixed
2 cloves garlic, minced
1/4 cup extra virgin olive oil
Clam juice and enough added water to make 1 quart/1 litre liquid
1/4 cup dry sherry
1 bunch flat-leaf parsley, minced
Generous pinch Spanish saffron
2 Tbsp tomato paste (puree)
Salt and freshly ground black pepper to taste

Several thick slices stale French bread, cubed
Extra virgin olive oil

Several hours before you want to start making the soup, place the clams in a large bowl of icy cold water and sprinkle with cornmeal. Place in the refrigerator. After an hour change the water and rinse out the bowl. Repeat at least twice and put the clams in water again. You will see that the clams are disgorging sand that would be unpleasant in the soup.

Put a cupful of water in a saucepan and bring to a boil. Add clams, cover and cook until the sells open (10-15 minutes). Discard any clams that do not open. Remove the clams from their shells and chop. Strain the clam juice and set aside.

In a clean pot, sauté the onion and garlic in the oil until they are soft but not brown. Add the sherry, parsley and tomato paste. Mix well. Add the remaining ingredients and blend well. Stir in the reserved clam juice. Simmer 5 minutes and stir in the chopped clams.

To make the croutons, brush the cubed bread on all sides with olive oil and place in a hot oven. Cook, turning as needed, until golden brown on all sides. Serve the soup topped with the croutons. Serves 4.

SPICY CHICKEN AND HAZELNUT ENCHILADAS

  1 pound  fresh tomatillos OR 1 12-ounce can  tomatillos
  2 cloves  garlic -- peeled
  2 jalapeno peppers -- seeded
  2 tablespoons  cilantro leaves
  2 tablespoons  onion
1/3 cup  sour cream
1/3 cup  plain yogurt
  1 tablespoon  honey
1/4 teaspoon  salt
1/3 cup  canned diced green chilies
  6  corn tortillas
  2  cups  cooked shredded chicken
  2  cups  shredded Jack cheese
  1  cup  roasted and chopped Oregon hazelnuts

If using fresh tomatillos, prepare by washing and removing husks. Place in
saucepan, cover with water and simmer until tender, about 5 to 7 minutes; drain. If using canned tomatillos, drain and discard liquid.

For sauce, mince garlic, jalapenos, cilantro and onions in food processor or blender. Add drained tomatillos, sour cream, yogurt, honey and salt; puree. Mix in green chilies and set aside. Soften tortillas either by frying on both sides in a small amount of vegetable oil, by wrapping in foil and placing in hot oven until hot, or by placing in microwave oven until heated. In the center of each tortilla, place about 2 tablespoons each of chicken, sauce and cheese. Add about 2 teaspoons chopped hazelnuts. Pour 1/4 of the sauce in the bottom of a greased 9W12-inch baking dish. Place filled enchiladas in dish and pour remaining sauce over top. Sprinkle with remaining cheese and then with hazelnuts. Bake in a 350: oven until heated through, about 20 minutes.

SPLIT PEA SOUP
Serves 6

2 1/2 quarts water
1 pound split peas
4 pounds ham bones or hocks
2 carrots, diced
2 stalks celery, chopped
1 onion, chopped
1/2 teaspoon garlic, minced
1/4 teaspoon marjoram
2 dashes bottled hot pepper sauce
3 sprigs parsley
1 to 2 chicken bouillon cubes

Combine all ingredients (except the bouillon cubes) in a heavy stock pot and bring to a boil for 10 minutes. Reduce heat to a simmer and continue to cook for 4 hours or until the soup has thickened and the meat on the bones is "melt in your mouth tender" and falling off the bone.

If the soup needs a little salt, dissolve a bouillon cube into it and taste again.

Remove the bones and any loose meat from the soup and allow to cool until they are easy to handle. Pick through the bones and meat and put the cleaned meat back into the soup.

STRAWBERRY RECIPES from the Modesto, CA Bee

Strawberry Rhubarb Crisp
This recipe from Violet Hartley of Modesto

1½ cups all-purpose flour
1 cup uncooked oats
1 cup brown sugar
½ teaspoon mace
½ teaspoon cinnamon
1 cup chilled butter
1 cup chopped pecans

Mixed fruit:
4 cups fresh rhubarb in small pieces
4 cups fresh strawberries, halved
½ cup sugar
1 tablespoon corn starch
2 tablespoons orange liqueur

Make topping by mixing flour, oats, brown sugar, mace, cinnamon and butter until size of peas. Mix in pecans. Set aside.

Mix rhubarb, strawberries, sugar, corn starch and liqueur in large bowl. Preheat oven to 400 degrees. Put fruit mixture in a 13-by-9-inch glass baking dish. Sprinkle with topping.

Bake 45 minutes, until fruit bubbles and topping is golden brown. Serve with ice cream.

Strawberry Sponge Cake
This recipe from Linda Gentry of Oakdale

1 sponge cake mix
2 baskets strawberries
1 large tub Cool Whip

Bake sponge cake according to directions. Let cool. In a bowl, clean and cut one basket of strawberries and mash. Set aside.

Take knife or piece of string (it makes a clean, even cut) and start in the middle of cake and slice through. Take top layer off and set aside.

Take chunks of cake out of middle of bottom cake all the way around. Put in bowl with mashed strawberries, adding enough Cool Whip to make moist and stir. Use mixture to fill scooped-out cake bottom. Replace top half of cake.

Use remaining Cool Whip as cake icing. Decorate with second carton of strawberries.

Margaret Harikian’s Fresh Strawberry Pie
This recipe from Marjorie Reis of Modesto


1 (9-inch) pie crust, baked and cooled
1 cup sugar
3 tablespoons cornstarch
2 cups fresh strawberries, washed, hulled and crushed
2 cups fresh strawberries, washed, hulled and sliced
1 tablespoon lemon juice
1 tablespoon powdered sugar
Whipped cream

Combine in a saucepan sugar, cornstarch and crushed strawberries. Cook mixture over medium heat, stirring frequently, until thickened and smooth. Remove from heat and stir in lemon juice. Let mixture stand until cool.

Sprinkle powdered sugar evenly over the bottom of pie shell. Cover the bottom of shell with sliced strawberries and top with the cooked and cooled strawberry mixture.

Chill in the refrigerator at least four hours. Garnish with whipped cream and serve.

Strawberry Salsa
This recipe from Toni Dugo of Escalon

2½ cups fresh strawberries, finely chopped
1 cup green pepper, chopped
2 tablespoons green onions, chopped
2 tablespoons fresh parsley, minced
1/3 cup Catalina salad dressing
Dash hot pepper sauce
Pepper to taste

In a bowl, combine strawberries, green pepper, onions and parsley. Stir in salad dressing, hot pepper sauce and pepper. Cover and refrigerate for two hours. Serve with tortilla chips. Yields three cups.

Strawberry Pizza
This recipe from Laurie Sliger of Atwater

Crust:
1 cup flour
1 stick butter or margarine
1 tablespoon powered sugar

Filling:
2 to 3 baskets strawberries, sliced or halved
1 teaspoon vanilla
1 cup sugar
8 ounces Cool Whip
8 ounces cream cheese
Strawberry glaze from produce section

Prepare crust ingredients, then spread onto a pizza pan in an 8-inch circle. Bake for 10 minutes in a 350-degree oven.

For filling, soften cream cheese and mix in sugar and vanilla. Add Cool Whip and spread onto cooled crust.

Place strawberries on top of cream cheese mixture. Pour glaze over top.
Refrigerate 30 minutes before serving.

Strawberry Shortcake Muffins
This recipe from Robin Reidl of Modesto

2 cups flour
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons sugar
1 cup sugar
2 cups finely chopped strawberries, plus 12 to 18 strawberry slices
2 eggs
½ cup unsalted butter
½ cup milk
1 teaspoon vanilla

Preheat oven to 375 degrees.

Toss 6 teaspoons sugar with strawberry slices, set aside.

Combine flour, baking powder, salt and one cup sugar; toss with two cups strawberries. Beat eggs, butter, milk and vanilla until blended. Fold dry ingredients into wet ingredients just until blended. Do not overmix.

Spoon into paper-lined or well-greased muffin tins, filling two-thirds. Place strawberry slice atop each muffin. Bake 25 to 28 minutes or until a toothpick comes out clean and/or muffin is springy to the touch.

Note: If muffins baked without papers do not remove easily from the pan, let cool five minutes before sliding a spatula around the edge of cups to loosen.

Frosty Strawberry Squares
This recipe from Marilyn Drew

1 cup all-purpose flour
¼ cup packed brown sugar
½ cup chopped walnuts
½ cup butter or margarine, melted
2 egg whites
¾ cup granulated sugar
2 cups fresh strawberries, sliced
2 tablespoons lemon juice
1 cup whipping cream, whipped, or 1 carton frozen whipped dessert topping,
thawed

In a bowl, stir together flour, brown sugar, walnuts and butter or margarine; spread evenly in 13-by-9-inch baking dish. Bake in 350-degree oven for 20 minutes, stirring occasionally. Remove from oven, cool and remove from pan. Sprinkle two-thirds of the baked mixture in bottom of same pan; reserve remaining mixture.

In a large mixer bowl, combine egg whites, sugar, berries and lemon juice. Beat at low speed with an electric mixer until mixture begins to thicken, about two minutes, then beat at high speed until stiff peaks form (about 10 to 12 minutes). Fold in whipped cream or whipped topping. Spoon over mixture in pan and top with reserved crumbs. Freeze six hours or overnight.

Cut in squares. Trim with fresh berries if desired. Makes 12 to 15 servings.

Strawberry Banana Jam
This recipe from Jacky Dennis of Modesto

4¾ cups prepared fruit (3¼ cups ripe strawberries and 1½ cups — 3 medium-
size — ripe bananas
3 tablespoons fresh lemon juice
6 ¾ cups granulated sugar
1 box Sure-Jell fruit pectin
½ teaspoon margarine or butter

Stem and thoroughly crush strawberries and mash bananas. Place in a 6- to 8-quart saucepan. Stir in lemon juice.

Measure sugar into a separate bowl and put aside. Stir fruit pectin into saucepan. Add margarine or butter. Bring to a full, rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly one minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot, sterilized jars, filling to within ‹-inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for five minutes, then turn upright (or follow water-bath method recommended by the USDA).

After jars are cool, check seals. Makes eight one-cup jars.

Ricky Skaggs’ Strawberry Bread
This recipe from Judy Rowe of Oakdale

1½ cups all-purpose flour
¾ cup vegetable oil
1½ cups sugar
1 cup crushed strawberries
¼ teaspoon cinnamon
2 eggs, beaten
½ teaspoon baking soda
1 cup chopped pecans
¼ teaspoon salt

Combine dry ingredients in bowl. Add oil, strawberries and eggs. Mix well. Stir in pecans.

Pour into greased and floured loaf pan. Bake at 350 degrees for one hour or until loaf tests done. Cool in pan.

Dutch baby Pancake with Strawberries and Whipped Cream
This recipe from Gail Perlee of Groveland

4 eggs
1 cup milk, either whole, 2 percent fat or 1 percent fat, but not nonfat
½ teaspoon salt
1 cup flour
4 tablespoons butter or margarine
1 basket fresh strawberries or one package frozen strawberries
Powdered sugar or non-sugar sweetener to taste
Whipped cream or whipped topping such as Cool Whip

Preheat oven to 350 degrees.

Using nonstick spray (butter flavored is best), spray a 9-by-13-inch baking pan with sides at least 2 inches high. Place butter or margarine in bottom of pan and place into oven to melt butter.

Blend eggs in blender on low setting or beat with egg beater in bowl. Add milk and salt and blend again. One by one, in quarter-cup increments, add flour and blend just until mixed well.

When butter has melted in the pan, pour batter directly into the pan. Don’t worry if butter flows over top of batter.

Bake approximately 20 minutes or until sides are puffy and lightly browned on top and the batter has risen and bubbled in the center. When removed from the oven, the sides and center will fall slightly — that is normal.

While the Dutch baby pancake is baking, slice strawberries and toss with powdered sugar or non-sugar sweetener to taste. When pancake is done, cut into squares and serve warm, topped with strawberries and whipped cream or whipped topping. Or simply sprinkle with additional powdered sugar.

Recipe also can be used to make crepes in a skillet instead of baking in a pan if desired. Into a 10-inch skillet sprayed with nonstick cooking spray, pour ¼ cup of batter for one crepe at a time, re-spraying the skillet between each crepe. Roll strawberries inside and top with whipped cream, whipped topping or powdered sugar.

STROMBOLI SANDWICH
by Cheri Sicard

This rolled baked sandwich is perfect for feeding a crowd of hungry sports fans, or a hungry family for a casual supper. You can really use any combination of meats, cheeses and even veggies you choose, so take our suggestions with a grain of salt. One hint however, the more veggies you use, the more liquid they'll release, so too many veggies can make a somewhat soggy stromboli. Use as many different fillings as you like, but it's important to not layer them too thickly, as this will make it difficult to roll the stromboli.

Another great thing about this sandwich is that it's also good cold, making it not only perfect for Football parties, but for picnics as well.

Dough
1 1/4 cups warm water (105° - 115°F)
1 tablespoon yeast
1 teaspoon sugar
2 tablespoons olive oil
2 teaspoons salt
between 3 1/2 - 4 cups flour

Fillings (mix and match as you like)
about 1/2 lb. thinly sliced meats such as ham, salami, turkey, pepperoni, etc.
about 1/4 lb. sliced cheese (Provolone is good, but use what you like)
1/4 cup grated Parmesan cheese

Other Options
thinly sliced tomatoes
thinly sliced onions
thinly sliced bell peppers or roasted bell peppers
chopped black or green olives
roasted garlic
fresh basil

1 egg, beaten
2 teaspoons sesame seeds or poppy seeds (optional)

Makes About 16 Slices

Combine 1/4 warm water, yeast and sugar in a large bowl and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining warm water olive oil and salt. Gradually add 1 1/2 - 2 cups flour, mixing until smooth. Gradually add enough remaining flour until you have a smooth dough that comes away from the bowl. Turn dough out onto a lightly floured surface and knead 10 minutes, working in more flour as needed. Shape into a ball, place in a greased bowl and cover with a clean kitchen towel. Let dough rise until doubled, about 1 hour.

Preheat oven to 375°F and grease a large baking sheet (if you have a pizza or bread stone in your oven you can forego the baking sheet and bake the stromboli directly on the stone).

Punch dough down and cut in half. On a lightly floured surface, roll each dough half into a rectangle about 10" x 8". Arrange fillings over dough, finishing with a sprinkling of Parmesan. Roll the dough much like you would if you were making a jelly roll. Pinch the edges of the seam and tuck the ends under.

Cut long diagonal slashes, about 1/2 inch deep, along the top of the loaf every 3 inches or so. Brush top of loaf with beaten egg, avoiding the area in the slashes. Sprinkle with poppy or sesame seeds if desired. Bake for about 30 minutes or until bread is golden brown. Cool slightly before cutting and serving, or if you prefer to eat your stromboli cold, cool completely on a wire rack before wrapping and refrigerating.

P.S. from Spike: Does anybody else remember Gina Lolabrigida’s first move that was shown in America? It was Stromboli, which was the name of the volcano.

TACO SOUP
Serves 4-6

1 lb. hamburger (lean)
1 onion

Brown hamburger, and sauté onions. Put into crock-pot.

Combine in crock-pot:
1 can red kidney beans, with the liquid
1 can piquinto beans
1 14 oz. can crushed/stewed/diced tomatoes
1 package taco seasonings
Frozen mixed vegetables
Frozen corn (Half the bag, or more)
1 can water chestnuts, with the liquid
(Optional additions: sliced mushrooms, diced olives, diced red bell pepper)

Stir to combine ingredients. Cook on low setting all day, or at least 4-6 hours. Serve in bowls with grated cheddar cheese sprinkled on top and tortilla chips placed around the edges of the bowl. Or warm some flour tortilla shells and serve those alongside for dipping. A dollop of sour cream is also nice.

THAI STYLE PUMPKIN SOUP

1 tablespoon peanut oil
1 tablespoon butter
1 clove garlic, minced
4 shallots, minced
2 small fresh red chili peppers, chopped
1 tablespoon chopped lemon grass
2 cups chicken stock
4 cups peeled and diced pumpkin
1 1/2 cups unsweetened coconut milk

In a medium saucepan, heat the peanut oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until aromatic but not browned.

Add the chicken stock, coconut milk and pumpkin and bring to a boil. Cook until the pumpkin is tender.

In a blender, blend the soup in batches to a smooth consistency. You could sprinkle fresh basil over this for a garnish.

TUNA NOODLE CASSEROLE

1 lb. cooked egg noodles
1 quart jar home canned tomatoes
1/2 quart jar home canned corn kernels
2 large cans tuna
1/2 lb. sharp cheddar cheese, grated

Butter a rectangular Pyrex casserole.

Mix together the noodles, tomatoes. corn and tuna and pour into the casserole. Sprinkle the cheese on top and bake until the cheese is bubbly and just starting to brown. Serve with tossed salad or Cole slaw and homemade bran muffins.

WAFFLES

2 cups flour
3 tsp baking powder
2 tablespoons sugar
1 tsp. salt
3 eggs, separated (beat egg whites to stiff)
1 1/2 cup milk
6 tablespoons oil

Mix together dry ingredients. Beat egg whites to stiff peaks. Mix together milk, oil, and egg yolks, and blend. Blend in the liquid ingredients but do not over mix. Fold in the egg whites. It makes a nice thick batter and also can be used for pancakes as well.

WHITE CHILI
Serves 8

3 16-oz. cans Great Northern white beans (or equivalent amount of cooked dry
beans)
5 chicken breasts, boneless
2 Tbsp. olive oil
1 medium onion, chopped
1 4-oz. can chopped green chilies
1 tsp. cumin
1 tsp. dried oregano
1-3 cloves garlic, minced finely; or used bottled minced garlic
1/2 tsp. cayenne pepper
3 16-oz. (6 cups) chicken stock or broth
3 cups grated Monterey Jack cheese
1/4 cup butter
Salt and pepper to taste

Place chicken breasts in large saucepan. Add cold water to cover and bring to simmer. Cook until tender, about 15 minutes. Drain and cool. Remove skin (if you didn't get skinless breasts), and cut chicken into cubes.

In large saucepan, heat olive oil. Add onions and sauté until translucent; about 10 minutes. Stir in garlic, chilies, cumin, oregano, and cayenne pepper, and sauté for 2 minutes. Add undrained beans and chicken stock, and bring to a boil. Reduce heat and add chicken and cheese to chili and stir until cheese melts. Season to taste with salt and pepper; add butter. Let set for at least one hour prior to serving to allow flavors to blend. Heat and serve. You can top with a dollop of sour cream if you wish.

WHITE CHOCOLATE CHEESECAKE

1-1/4  cups all-purpose flour
1/4  cup sugar
1/2  teaspoon ground cinnamon
1/3  cup butter
1/3  cup toasted macadamia nuts, finely chopped
1   egg yolk
1   teaspoon vanilla
1  6-ounce package white chocolate baking squares, chopped
1/4  cup whipping cream
2  8-ounce package cream cheese, softened
1/2  cup sugar
2   eggs
1  cup finely chopped, peeled ripe pear (1 medium pear)
1/2  cup caramel ice cream topping
1-1/2   teaspoons rum or pear nectar
    
Preheat oven to 350 degree F. In a medium mixing bowl combine flour, 1/4 cup sugar, and cinnamon. Cut in butter until pieces are the size of small peas. Stir in nuts. Add egg yolk and vanilla; stir to combine. Press onto bottom and 2 inches up the sides of an 8-inch spring form pan. Chill.

In a small saucepan combine chopped white baking squares or bars and whipping cream; cook and stir over low heat until baking squares or bars are melted. Cover and keep warm.

In a large mixing bowl beat cream cheese and 1/2 cup sugar until combined. Add eggs all at once; beat in at low speed just until combined. Stir in melted mixture and the chopped pear. Pour into prepared pan. Place in a shallow baking pan in the oven. Bake for 45 minutes or until center appears nearly set when shaken.

Cool in pan on a wire rack for 15 minutes. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving.

In a small bowl stir together the caramel ice cream topping and rum or pear nectar. Drizzle over slices of cheesecake. Makes 12 servings.



   



















 

 

 

 

 

 

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