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

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Recipes from Spike & Jamie

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Contents Disk 456

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).


ANGEL YEAST BISCUITS
ARIZONA CARNITAS WITH GREEN CHILIES
BAKED CHICKEN 'N' BUTTER & CREAM
BAKED PEARS
BAKED SAUSAGE SUPPER
BEER CHEESE SOUP
BERKLEY'S VIRGINIA CHICKEN AND PEANUT PIE
BERRY-ORANGE GRUNT
BLACK-EYED PEAS AND HAM
CARAMEL-BOURBON UPSIDE-DOWN CAKE
CARROT SOUP
CHEDDAR-STUFFED CHICKEN BREASTS
CHEESY PENNE, BACON AND BROCCOLI
CHICKEN-STUFFED POTATO SHELLS
CHINESE BARBECUED RIBS
CHOCO-PEANUT BUTTER CHIP BANANA BREAD
CHOCOLATE OREO COOKIES
CHOCOLATE SYRUP COFFEE CAKE
CORN CHOWDER
CORNED-BEEF-HASH FRITTATA
COUNTRY SALAD
CREAMY CHICKEN ENCHILADAS
DELIZIA NAPOLETANA
ELECTROLYTE SOLUTIONS
ELK WITH BLACK CURRANT SAUCE
FIERY ARTICHOKE-ZUCCHINI SPREAD
FRIENDSHIP CHICKEN
FROSTING for DECORATING
FRRROZEN HOT CHOCOLATE
FRUIT AND CURRY DUNK
GIGI SALAD
GOOSE WITH RAISIN STUFFING
LEAN HOMEMADE SAUSAGE
LEEK AND RICE
LOBSTER AND PASTA
MARINARA SAUCE
MEXICAN STRATA
MEXICAN STYLE SLAW
MEYER LEMON TRIFLE CAKE
ORANGE CRUNCH BARS
OSTRICH EGG INFORMATION
PARMESAN AND POPPY SEED CRISPS
PARSLEY SPREAD
PATTY MELTS
PINEAPPLE CREAM MUFFINS
PUERTO RICAN RICE AND BEANS
QUAIL WITH JULIENNE SPRING SALAD
SAVOY DRESSED CRAB
SHEET CAKE
SMOKED BREAST OF DUCK
SNOW ANGEL CAKE
SNOW PEA SALAD
SPAGHETTI SAUCE AND MEATBALLS
SPANISH CLAM SOUP
SPOTTED BROWNIES
ST. LUCIA SWEET BUNS
STRAWBERRY SOUFFLÉ
TOMATO SAUCE
TURKISH MEATBALLS
WILD BOAR WITH RED WINE-COGNAC SAUCE


ANGEL YEAST BISCUITS

1 pkg yeast
1/2 cup warm water
5 cups flour
1 tsp baking powder
3 tsp baking soda
3/4 cup shortening
2 cups buttermilk

Dissolve yeast in warm water. Sift together dry ingredients, cut in shortening. Add buttermilk and yeast and mix. Place dough in a large greased bowl. Cover and refrigerate until ready to use. Take out only as much as you need and roll 1/2 inch thick. Let rise until double. Bake at 400 degrees for 10 to 15 minutes. Makes 20 biscuits

ARIZONA CARNITAS WITH GREEN CHILIES

2 1/2 pounds boneless pork shoulder, cut into bite-size pieces*
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 large yellow onion, cut into thin slivers
1 4-oz. can diced green chilies, undrained
2 cloves garlic, minced
1/2 cup chicken broth
Flour tortillas OR corn tortillas
Shredded Cheddar cheese
Chopped tomato
Sour cream

Heat oven to 350 degrees F. Heat 2 tablespoons of the oil in ovenproof heavy large covered pot over high heat. Add half of the pork cubes; sprinkle with half of the salt and half of the black pepper. Cook pork until starting to brown, stirring often. Remove pork. Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary. Drain drippings from pot. Heat remaining 1 tablespoon oil in the same pot over medium heat. Cook onion in hot oil until tender. Stir in undrained chilies and garlic; cook for 2 minutes. Return pork to pot. Add chicken broth. Cover and bake for 1 hour. Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired. Serves 8 to 10.

* This recipe is perfect for pork shoulder, but any economical cut will work well.

BAKED CHICKEN 'N' BUTTER & CREAM
This recipe is from the Stevenson's Restaurant

1/2 cup Flour
1 1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1 cut-up frying chicken
1/4 cup butter
1 1/2 cups hot water
1/2 cup nonfat dry milk powder

Dip chicken into water. Coat with mixture of flour and seasonings. Put skin side down into 13x9x2-inch baking pan. Dot with butter. Bake at 350F for 30 minutes. Mix water, milk powder. Pour around chicken. Bake 1 1/4 hours more, or until chicken is tender. [Spike would add some chopped chives or green onions to
this dish just before serving.]

BAKED PEARS
(The Verandah B&B, Mariposa, CA)

2 large Bartlett or Anjou pears, peeled, cored and sliced in half
1 tablespoon butter
4 teaspoons sugar
1 teaspoon almond extract
4 tablespoons vanilla extract
3/4 cups cream
1/4 cup almonds, toasted and chopped coarsely

Preheat oven to 350 degrees. Liberally butter small individual casserole dishes with butter (or one casserole dish). Place pears cut side down in dish, sprinkle each half with a teaspoon of sugar (or less if your pears are very sweet). Mix vanilla extract and almond extract together and spoon one tablespoon of this mixture over each pear half. Bake for 20 minutes, remove from oven and add 1/4 cup cream (approx.) over each pear. Bake for another 15-20 minutes. Remove from oven and serve with the toasted almonds sprinkled on top.

BAKED SAUSAGE SUPPER

2 lbs. red potatoes, cut in chunks
1 med. onion, cut in chunks
1 lb. bag fresh baby carrots
1 lb. inexpensive smoked sausage, sliced (may use low-fat or fat-free)
Olive or vegetable oil
Salt/pepper

Preheat oven to 375 degrees. In 9x13 casserole dish, toss together vegetables, sausage, and a sparing drizzle of oil; sprinkle generously with salt and pepper. Cover and bake for approximately 1 hr. or until potatoes are tender. Adjust seasoning to taste and serve.

BEER CHEESE SOUP
From the 94th Aero Squadron

6 cups milk, divided
1/2 to 3/4 tsp. Tabasco Sauce
3 Tbsp. Worcestershire sauce (restaurant uses Lea & Perrins brand)
1 1/2 strips bacon, coarsely chopped
1/3 cup onion, coarsely chopped
2 Tbsp. chicken bouillon granules
4 1/2 Tbsp. cornstarch
1 (16oz) jar Cheez Whiz
1 (12oz) can beer

Combine 5 2/3 cups milk, Tabasco and Worcestershire sauces in a large
pot. Stir to combine well.

In a heavy skillet, sauté bacon until crisp; pour off half the fat. Add onion; stir and cook until wilted. Add chicken bouillon and cook, stirring 3 or 4 minutes. Add bacon mixture to milk mixture and heat over medium heat.

When milk begins to steam (at about 180º) combine cornstarch and reserved 1/3 cup milk, stirring until smooth. Stir mixture into hot milk mixture and cook, stirring frequently, until soup thickens. Add Cheez Whiz, stirring almost constantly. Stir in beer, including the foam. Strain through a metal mesh strainer into a large bowl*. If necessary, reheat. Yield: 10 ( 1 cup) servings

*Note: For extra flavor and texture, stir the bacon and onion back into the soup. If you wish, add more Worcestershire sauce and Tabasco at the table.

BERKLEY'S OLD VIRGINIA CHICKEN AND PEANUT PIE

1 small chicken
2 bay leaves
1/4 teaspoon rosemary
2 ribs celery, sliced
2 medium carrots, sliced
8 to 12 pearl onions or 1 large onion, diced
1/2 cup green peas or 12 snow peas
1/4 cup sliced mushrooms
1/2 cup dry-roasted unsalted peanuts
2 1/2 to 3 cups cream sauce (recipe below)
Pastry crust (recipe below)

Cover chicken with water; add bay leaves and rosemary; simmer until tender. Remove skin and bones, returning them to stock; place chicken meat in one large baking dish or divide among 4 2-cup deep-dish bowls. Add celery, carrots and onion to broth; simmer until tender; strain and place vegetables in dish with chicken. Top with mushrooms, peanuts and white sauce. Cover with pastry crust; brush crust with egg wash and lightly sprinkle with nutmeg. Cut slits in crust to
vent. Bake at 350° until crust is golden brown. Serve hot. Serves 4

Cream Sauce

1 cup cream
1/4 cup flour
1/4 teaspoon poultry seasoning
White pepper and salt to taste
3 cups hot chicken stock
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/4 cup peanut butter
1/4 cup Marsala wine or sweet sherry

Mix first 4 ingredients in saucepan, stirring until smooth; add 3 cups hot chicken stock; simmer until medium thick; stir in mustard, garlic powder, peanut butter and wine. Taste to adjust seasoning.

Pastry Crust

1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup lard or solid shortening
3 tablespoons ice water

Combine flour, baking powder and salt in mixing bowl; cut in shortening until mixture resembles coarse meal. Sprinkle ice water evenly over surface; stir with fork until all dry ingredients are moistened. If using 4 baking dishes, divide dough into 4 portions; roll each to fit bowl or roll into one piece to fit single baking dish.

BERRY-ORANGE GRUNT

Fruit:
4 cups berries (blueberries, raspberries and/or blackberries)
1 cup sugar
1/4 cup orange juice concentrate
1 teaspoon grated orange rind

Dumplings:
1 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons grated orange rind
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter, melted
3/4 cup buttermilk
Vanilla ice cream (optional)

Fruit: Mix berries, sugar, orange juice concentrate and rind in 9- or 10-inch skillet with tight-fitting lid. Simmer, uncovered, 2 to 3 minutes.

Dumplings: Mix flour, sugar, rind, baking powder, baking soda, salt and nutmeg in large bowl. Mix melted butter and buttermilk in small bowl. Add to flour mixture, stirring to moisten and form loose dough.

Drop dough over fruit in small dumplings. Cover tightly; cook over medium heat 20 minutes, until dumplings are set. After 15 minutes, check for dumpling firmness; no peeking before then.

To serve, scoop dumplings into dishes, cover with sauce, and serve with ice cream if desired. Yield: 8 servings.

BLACK-EYED PEAS AND HAM

1 ham bone (preferably from glazed ham)
3 Tbsp. vegetable oil
1 large onion, diced
2 qt. water (or more as needed)
1 lb. dried black-eyed peas (may use navy beans instead)

If ham isn't glazed, also (optional):
1/2 tsp. pumpkin pie spice
2 Tbsp. honey

In large, heavy soup pot over Med-High heat, brown ham bone in vegetable oil
until bottom is nicely coated with dark brown bits. Add onion and continue to sauté a minute or two until mostly translucent. Add water to cover bone, along with spice and honey (if needed). Simmer 30 minutes or until ham is tender. Remove ham and allow to cool. Sort and rinse peas; add peas to pot and reduce heat to Med. Simmer peas 45 min. to 1 hr. or until tender, adding water if needed to achieve desired consistency. Meanwhile, remove bits of ham from bone, chop, and add back to peas. Add salt to taste and serve with cornbread or (at our house) jalapeno cornbread. Freezes and reheats great!

I found that my crock pot helped a lot. It allowed me to have dinner ready every night without facing the temptation of take-out, and provided a great way to cook larger/tougher/cheaper cuts of meat so they would be tender and tasty. If you don't have a crock pot, ask around. Lots of people never bother to use theirs & would be happy to get rid of them.

CARAMEL-BOURBON UPSIDE-DOWN CAKE

1/4 cup butter or margarine
1/2 cup packed brown sugar
1/4 cup bourbon or orange juice
1 cup chopped fresh pineapple, well drained or one 8-ounce can pineapple
chunks or tidbits, drained
1/2 cup snipped dried apricots
1/4 cup golden raisins
1/4 cup toasted slivered almonds, pine nuts, or chopped macadamia nuts
1 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons granulated sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 eggs, beaten
1/2 cup milk
2 tablespoons cooking oil

Preheat oven to 400 degree F. Melt the butter or margarine in a 9x9x2-inch baking pan in the oven for 5 minutes. Stir in brown sugar and bourbon or orange juice. Spoon pineapple, apricots, raisins, and nuts into the pan; stir together to mix, then spread into an even layer. Set pan aside.

In a medium mixing bowl stir together flour, cornmeal, granulated sugar, baking powder, salt, and nutmeg. Make a well in the center of the flour mixture. Set aside.

In another bowl combine the eggs, milk, and cooking oil. Add egg mixture all at once to the flour mixture. Stir just until moistened. Spoon in mounds over the fruit mixture; spread evenly.

Bake about 20 minutes or until a wooden toothpick inserted near center comes out clean. Cool on a wire rack for 5 minutes. Loosen sides; invert onto a plate. Spoon on any topping that falls off. Serve warm. Makes 9 servings.

CARROT SOUP

1 tbsp plus 1 tsp unsalted butter
1/2 cup light cream
1 1/2 lb carrots, peeled, sliced
2 oranges, juiced
1 large red bell pepper, seeded, sliced
2 tsp sugar
1 large sweet onion, sliced
1 1/4 cup vegetable stock

Melt butter in a heavy saucepan on medium heat. Sauté carrots, bell peppers & onions 7-8 minutes, stirring frequently. Add sugar & sauté 1 minute more. Stir in vegetable stock & orange juice & bring to a boil. Cover saucepan. Reduce heat to low & simmer 20 minutes or until vegetables are very tender. Transfer to a large bowl & cool. Purée mixture in a food processor or blender until very smooth. Add cream, blend & serve.

CHEDDAR-STUFFED CHICKEN BREASTS

4 skinless boneless chicken breast halves -- (about 1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
3 oz Cheddar cheese OR 3 oz Monterey Jack cheese with jalapeno peppers
1 tablespoon margarine or butter -- melted
1/3 cup sour cream
1/4 cup salsa
Chopped fresh cilantro -- if desired

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Flatten each chicken breast half to 1/4-inch thickness between plastic wrap or waxed paper. Sprinkle with salt and pepper. Cut cheese into 4 slices, about 3 × 1 × 1/4 inches. Place 1 slice cheese in center of each chicken breast half. Roll chicken around cheese, folding in sides. Brush rolls with margarine.

Cover and grill chicken rolls, seam sides down, 4 to 5 inches from MEDIUM heat about 15 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve chicken with sour cream and salsa. Sprinkle with cilantro. 4 servings.

CHEESY PENNE, BACON AND BROCCOLI

4 slices bacon
1 small onion, finely chopped
3 tablespoons all-purpose flour
2 cups milk
1 pound penne pasta
1 pound broccoli (1 small bunch), cut into flowerets
1/4 teaspoon salt
1/8 teaspoon black pepper
4 ounces less-fat (1/3 less fat) cream cheese
4 ounces blue cheese OR: Gorgonzola cheese
Pinch ground red pepper (cayenne)
3 tablespoons grated Parmesan cheese

Bring large pot lightly salted water to boiling.

While water is coming to boil, sauté bacon in large skillet until crispy, about 7 minutes. Remove to paper toweling to drain.

Drain all but 3 tablespoons drippings from skillet. Add onion; increase heat to medium-high; cook until softened, 8 to 10 minutes. Reduce heat to medium. Sprinkle with flour; whisk, scraping up any browned bits. Whisk in milk, 1/2 cup at a time, until smooth. Cook, stirring, until thickened, 2 minutes.

While onion is cooking, add penne to boiling water; cook according to package directions. Add broccoli for last 4 minutes. Drain penne and broccoli; transfer to serving bowl; keep warm.

To thickened milk in skillet, add salt, pepper, cream cheese and blue cheese; whisk until smooth. Remove from heat. Stir in cayenne and 2 tablespoons Parmesan. Crumble bacon; add to sauce. Toss with penne and broccoli. Top with remaining Parmesan.

CHICKEN-STUFFED POTATO SHELLS

1 1/2 cups cooked chicken
2 large baking potatoes, baked
salt and pepper to taste
1 cup freshly grated Parmesan cheese
1/2 cup sour cream
1/2 cup mayonnaise
2 tbsp. finely chopped red onion
1 tbsp. seasoned bread crumbs

Halve the cooked potatoes lengthwise and scoop out center. (Set scooped out potatoes aside for another use. You can use them to thicken soup.)

Mix the chicken, Parmesan cheese, sour cream, mayonnaise, onion, salt and pepper. Pile chicken mixture into potato shells and sprinkle with bread crumbs.

Bake uncovered at 350F for about 30 minutes.

CHINESE BARBECUED RIBS

1 jar ( 7 oz. ) hoisin sauce
1/4 cup soy sauce
2 tbsp. rice wine vinegar
2 tbsp. honey
1 tbsp. molasses
2 tsp. toasted sesame oil
1 tsp. garlic powder
1 tsp. ground ginger
1/4 tsp. cayenne pepper
4 lbs. baby back ribs, cut into 4-rib pieces

In large resealable plastic food storage bag combine hoisin, soy sauce, vinegar, honey, molasses, sesame oil, garlic powder, ginger and cayenne.

Add ribs to bag; turn to coat in marinade. Refrigerate at least 1 hour.

Preheat oven to 325F. Coat broiler pan and rack with cooking spray. Transfer ribs to rack in single layer, reserving remaining marinade in bag. Roast ribs 1 hour. Brush with reserved marinade; continue roasting until tender, about 30 minutes more. Makes 6 servings.

CHOCO-PEANUT BUTTER CHIP BANANA BREAD

1 3/4 cup flour
1 Tbs. Baking Powder
1/2 teas. Salt
1/4 cup brown sugar
1/2 cup white granulated sugar
1/2 cup margarine or butter (1 stick), softened a bit
2 eggs
1 1/2 cups mashed bananas (about 4 small-medium or 3 large.)

Other ingredients: 1/2 cup each chocolate chips and peanut butter chips (or
just any kind of chips)
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees. Mix flour, baking powder and salt in a small bowl, set aside. If butter or margarine is refrigerated, place in large microwave proof bowl and soften on level 1 for 8 to 10 seconds. Add sugar and oil and cream until smooth. Add eggs and beat on medium just until mixed thoroughly. Stir in mashed bananas. Add dry ingredients and mix until smooth. Stir in 2/3 cup chips. Stir in nuts. Use either 2, 8 1/2" x 4 1/2" bread pans or 3, 3"x 5 3/4" mini bread pans, or bake as muffins. Spray with cooking spray and divide batter evenly among pans. Sprinkle remaining 1/3 cup chips along top of batter. Bake at 350 degrees for 35-45 minutes, just until toothpick comes out clean. Do NOT over bake. Let cool 10 minutes before removing to a rack.

CHOCOLATE OREO COOKIES

1 1/4 cups butter or margarine -- softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

Frosting:
1 pound powdered sugar
1/4 cup flour
1/4 cup vegetable shortening
1 teaspoon vanilla
1 tablespoon corn syrup
1 tablespoon milk -- (up to 3 tbsp.)

Cookies:
Cream margarine, sugar and eggs in a large mixing bowl. Add vanilla; combine
flour, cocoa, soda and salt in another bowl, then add to creamed mixture. Drop by teaspoonfuls onto greased baking sheet and bake at 350 degrees F for 8 - 9 minutes. Cool on a wire rack.

Frosting:
In a medium bowl mix powdered sugar and flour, then make a well in the middle. Add all other ingredients except Milk to center of bowl, then begin mixing with electric mixer. Add milk, one Tbsp. at a time until frosting is desired consistency.

Spread frosting between cookies to make sandwiches.

CHOCOLATE SYRUP COFFEE CAKE

1 box of yellow cake mix
1 small box of instant vanilla pudding
1 small container of sour cream
¾ cup of water
½ cup of vegetable oil
3 large eggs
1 teaspoon of vanilla extract
½ teaspoon of ground cinnamon
Chocolate syrup
Chopped nuts
Semisweet chocolate chips

Preheat the oven to 350 Degrees

Lightly spray a 13x9-inch baking pan with spray oil and set to the side.

In a large mixing bowl add the yellow cake mix, pudding mix, sour cream, water eggs, oil, vanilla and the ground cinnamon.

With an electric mixer blend the ingredients together on low speed for 1-minute, scrape the batter down from the sides of the bowl and resume blending.

Turn the mixer speed to medium and blend the ingredients for an additional 2-3 minutes.

Pour the batter into the baking pan and smooth it out from side to side. Drizzle the top of the batter with your favorite chocolate syrup. Use a butter knife and swirl the chocolate syrup down and into the cake batter. Top the batter and chocolate syrup with your favorite chopped nuts and a handful of semisweet chocolate chips.

Place the coffee cake in the preheated oven and bake at 350-degrees for approximately 40-minutes or until done.

Cool the coffee cake on a cooling rack for 15-20 minutes, slice and serve.

CORN CHOWDER
(May be doubled)

2 cans creamed corn
1 small box frozen whole kernel corn
1 can chicken broth
1 med. onion, chopped
1 small bell pepper, chopped
1 to 2 cups of any one of the following (opt.):
Diced ham, diced smoked turkey, chopped raw or cooked chicken,
cooked shrimp (30 min. before serving in crock-pot), OR
imitation crab meat

Stovetop: In soup pot, sauté onion and bell pepper in 1 Tbsp. vegetable oil
over medium heat until translucent. Add remaining ingredients and simmer
until piping hot. Add salt and pepper to taste.

Crock Pot: Combine all in crock pot. Cover and cook on Low setting 6-8 hrs.
or until veggies are tender. Season with salt and a generous amount of black pepper and simmer 15 minutes more before serving. Freezes or refrigerates and reheats well.

CORN CHOWDER

1/2 pound bacon, diced
1 medium onion, chopped (about 1/2 cup)
1/2 cup chopped celery (with tops)
2 Tablespoons flour
4 cups milk
1 can (17 oz) cream-style corn
1 can (16 oz) tiny whole potatoes, diced
1/2 teaspoon salt
1/8 teaspoon pepper
snipped parsley
paprika

In a large saucepan, fry bacon until crisp; remove and drain. Pour all but
3 Tablespoons drippings from saucepan. Add onion and celery to drippings in
pan; cook and stir until onion is tender.

Remove from heat; blend in flour. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute.

Stir in corn, potatoes, salt, and pepper; heat through. Stir in bacon. Sprinkle each serving with parsley and paprika. Makes 6 servings

CORNED-BEEF-HASH FRITTATA

3 tablespoons vegetable oil
4 cups frozen O'Brien potatoes (loose hash browns)
11/2 cups packaged shredded cabbage
4 ounces deli corned beef, chopped
4 ounces Jarlsberg cheese, shredded
4 eggs
1/4 cup low-fat (1%) milk
1 tablespoon ketchup
1/2 teaspoon salt
1/8 teaspoon pepper

Heat vegetable oil in large nonstick skillet over medium heat. Add potatoes and cabbage; spread into an even layer. Cook 5 minutes. Stir well; spread evenly again. Cook 2 minutes longer. Remove from heat. With pancake turner, gently scrape loose from bottom of skillet. Stir in corned beef and cheese.

Beat eggs, milk, ketchup, salt and pepper in bowl. Pour over potatoes. Cover; cook over medium-low heat 7 minutes or until egg mixture is set.

Loosen around bottom and sides with pancake turner. Invert onto serving plate. Serve. Yield: 4 servings.

COUNTRY SALAD
(Horiatiki)

2-3 ripe tomatoes, cut into wedges
1 large cucumber, partially peeled and thinly sliced
1/2 medium onion, thinly sliced
1 cup crumbled feta cheese
Kalamata or oil-cured black olives to taste
1 tsp chopped fresh oregano leaves (do not substitute dried oregano), optional
Salt and freshly ground pepper to taste
Extra-virgin olive oil (preferably from Greece) to taste

Arrange the vegetables on a platter or individual serving plates and sprinkle with the feta. Add the olives and oregano, season with salt and pepper, and drizzle liberally with olive oil. Serve at room temperature. Serves 4 to 6.

CREAMY CHICKEN ENCHILADAS

1/2 pound skinless, boneless chicken breasts
4 cups torn fresh spinach or 1/2 of one 10-ounce package frozen chopped
spinach, thawed and well-drained
1/4 cup thinly sliced green onions
1 8-ounce carton light dairy sour cream
1/4 cup plain fat-free yogurt
2 tablespoons all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup fat-free milk
1 4-ounce can diced green chili peppers, drained
6 7-inch flour tortillas
1/3 cup shredded reduced-fat cheddar or Monterey Jack cheese (1-1/2 ounces)
Chopped tomato or salsa (optional)
Thinly sliced green onions (optional)

In a 3-quart saucepan place chicken in enough water to cover. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is no longer pink. Remove chicken from saucepan. When cool enough to handle, use a fork to shred chicken into bite-size pieces. (You should have about 1-1/2 cups.) Set aside.

If using fresh spinach, place spinach in a steamer basket over boiling water. Reduce heat. Steam, covered, for 3 to 5 minutes or until tender. (Or, cook in a small amount of boiling water, covered, for 3 to 5 minutes.) Drain well.

In a large bowl combine chicken, spinach, and green onions; set aside. In a bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half. Set one portion aside.

For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas. Roll up tortillas. Place, seam side down, in an ungreased 2-quart rectangular baking dish.

Spoon reserved portion of sauce over tortillas. Bake, uncovered, in a 350 degree F oven about 25 minutes or until heated through. Sprinkle with cheese; let stand for 5 minutes. Transfer to a serving platter. To serve, if desired, garnish with chopped tomato or salsa and additional green onion. Makes 6 enchiladas.

DELIZIA NAPOLETANA
From Lidia

For the Pasta Frolla:
2 cups sifted all-purpose flour
1 cup sugar
Pinch of salt
½ cup (1 stick) unsalted butter, at room temperature
2 large eggs
Grated zest of one lemon

For the Filling:
1 cup dried figs (about 10)
1/3 cup dry Marsala wine
1 cup raisins
¼ cup honey
1 cup chopped walnuts
1 cup chopped almonds
Grated zest of one lemon
Grated zest of one orange
Confectioners' sugar (optional)

Make the pasta frolla: Sift the flour, sugar and salt onto a clean, dry work surface. Make a well in the center of the dry ingredients and add the butter, eggs, and lemon rind to the well. Work the butter and eggs together with your fingertips, then gradually begin to incorporate the flour into the egg mixture. Continue working the dough with your fingertips until smooth. Gather the dough into a ball, wrap it in plastic wrap and refrigerate at least 30 minutes or up to one day.

Meanwhile, make the filling: Cut the dry figs in quarters, dropping them into a small bowl as you do. Pour the Marsala over the figs and soak, tossing from time to time, 30 minutes.

Scrape the figs and Marsala into the workbowl of a food processor fitted with the metal blade. Process the figs and wine to a smooth paste. Scrape the paste into a small bowl and stir in the raisins, honey, walnuts, almonds and lemon and orange zest.

Cut the pasta frolla dough into quarters. Roll each into an 8 x 8-inch square. [Lidia- orignal called for a 4 x 8-inch rectangle, but that didn't give me enough dough to roll them up 'like a jelly roll' as the instructions described. So I rolled out the dough to an 8 x 8-inch square. You'll see the end results when you return from your trip. I think it's what you're looking for.] Spread one-fourth of the filling evenly over the square and roll up like a jelly roll. Cut the roll crosswise into ¾-inch slices. Lay the slices flat on the prepared baking sheets and bake until the underside is deep golden brown, about 20 minutes. Remove to a wire rack to cool completely. Serve at room temperature, plain or sprinkled with powdered sugar.

ELECTROLYTE SOLUTIONS
(Similar to Gatorade and Pedialyte)

Homemade Electrolyte Solution

2 quarts water
1 teaspoon baking soda
1 teaspoon salt
7 tablespoons sugar
1 packet Sugar-Free Kool-Aid (optional)
1/2 teaspoon salt substitute (optional)

Mix all well. The salt substitute and Kool-Aid are optional. Store in refrigerator.

Advice re: homemade solutions

I (not Spike. This message was signed by a woman named Diane) am a pediatrician, and I have a concern about the homemade Pedialyte
recommendation. Apple juice is not a good choice when someone has diarrhea
or an upset stomach - it has too high of a solute load and will often
prolong diarrhea and other symptoms.

Here are some better choices - the first one is from Family Practice
Notebook (fpnotebook.com) and the 2nd ones are from the recommendations of
Chester County Pediatrics (ccpediatrics.com)

Homemade Cereal-based Oral Rehydration Solution:

1/2 cup of dry, precooked baby rice cereal
2 cups water
1/4 teaspoon salt

Homemade Starch-based Oral Rehydration Solution:

1 quart clean water
1/2 teaspoon table salt
2 oz. (about 1 cup) baby rice cereal

Homemade Sugar-based Oral Rehydration Solution:

1 quart clean water
1/2 teaspoon table salt
8 teaspoons sugar

ELK WITH BLACK CURRANT SAUCE
Serves 6

3 tablespoons butter
1 tablespoon minced shallots
3 cloves
1/2 teaspoon dried thyme
1/2 teaspoon freshly minced ginger
1 cup black currants (fresh or frozen)
2 cups game or demi-glace (see Note)
1 cup blackberry brandy
Salt and pepper to taste
12 fillets of elk, 3 to 4 ounces each
2 ounces regular brandy

Melt 1 tablespoon butter in a sauté pan on medium heat. Add shallots, cloves, thyme and ginger, and sauté for few minutes. Add black currants, game stock and blackberry brandy and cook 20 minutes on low heat. Strain sauce and set aside.

In separate pan, melt 1 tablespoon butter on medium heat. Salt and pepper the elk pieces, then add to pan, turning heat up to high to sear the meat. Cook just a minute or two on each side until meat is medium rare. Remove elk from pan. In that same pan, add 2 ounces brandy. Add the sauce. Then swirl in remaining 1 tablespoon butter and cook for a few minutes. Add elk pieces to the pan. Serve
immediately.

Note: Game stock or demi-glace can be obtained from La Forêt Restaurant. If you want to forego the game stock, you can make a sauce without it. After sautéing the elk, remove it from the pan, and add to the pan thyme, shallots, cloves and ginger; sauté a minute, add black currents and blackberry brandy. Cook 20 minutes on low heat. Swirl in an additional 1/2 teaspoon butter.
--From Chef John Davoudi at La Forêt

FIERY ARTICHOKE-ZUCCHINI SPREAD
Spicy cayenne takes a dip in a refreshing artichoke-zucchini blend. Serve piping hot with thick slices of warm crusty bread. Yields 4 cups

1 (14-ounce) can artichoke hearts, drained and finely chopped
1 small zucchini, grated
8 ounces cream cheese
1 cup sour cream
1/4 cup grated Parmesan cheese
1 green onion, finely chopped
1 teaspoon lemon juice
1/4 teaspoon cayenne

Combine all the ingredients in the slow cooker. Cook on LOW for 2 to 3 hours, and serve hot.

FRIENDSHIP CHICKEN

3 boneless, skinless chicken breasts, baked and diced (seasoned with a
little salt, pepper, garlic powder, if you like)
2 cans cream of mushroom soup, undiluted
1 can chop suey vegetables, drained
1 can sliced water chestnuts, drained
1 cup chopped celery
1/2 cup Miracle Whip salad dressing
1 tsp lemon juice
2 green onions, chopped
1 large can Chinese dry noodles (crunchy chow mein noodles)
salted cashews (optional)
salt and pepper to taste

Combine diced chicken with all other ingredients EXCEPT noodles, cashews
and salt/pepper; stir to blend well. Season to taste with salt and pepper. Pour mixture into a buttered 7x10-inch casserole dish. Sprinkle with cashews, if desired, on top and bake, uncovered, at 350 degrees F, for 30 to 40 minutes. The last few minutes, top with Chinese noodles. Serves 6.

FROSTING for DECORATING

1/2 cup butter
1/2 cup shortening
1/8 teaspoon salt
1 1/2 teaspoon vanilla
5 cups powdered sugar (4 cups to a pound)
1/4 cup plus 1 tablespoon milk

Beat all together and frost.

FRRROZEN HOT CHOCOLATE

6 ounces semisweet chocolate, preferably a mixture of brands, in small chunks
1 1/2 tablespoons unsweetened cocoa
3 tablespoons sugar
2 1/2 cups cold milk
1 cup heavy cream
6 cups ice cubes
3 tablespoons semisweet chocolate shavings

Place 6 ounces of chocolate in the top of a double boiler and allow it to melt over boiling water. Your other options are to put it in a heavy saucepan over low heat and watch it very carefully, or to melt it in the microwave. Whisk the melted chocolate until it's smooth, then whisk in the cocoa and sugar. Gradually whisk in the milk. Now you have the basis for the recipe. Place it in a pitcher or container, cover it and chill it.

While the chocolate mixture is chilling, put 6 (8-ounce) goblets in the refrigerator to chill so they'll be nice and cold when you're ready to dish out the confection. Whip the heavy cream for the topping and refrigerate it.

Minutes before you're going to serve, place half the chocolate mixture in a blender with half the ice. Blend until it's thick and smooth, and spoon it into 3 of the chilled goblets. Repeat with the remaining chocolate mixture and ice. Top each serving with whipped cream and chocolate shavings, and serve at once.

FRUIT AND CURRY DUNK

3 cups fresh or canned chicken broth
2 Tbsp curry powder
2 Tbsp arrowroot
2/3 cups raisins, plumped in warm water, drained
2 cups toasted almonds, finely chopped
2 cups grated coconut, fresh or dried

Fresh fruits, such as apples, peaches, pears, pineapple, melons, banana,
papaya, mango, apricots, figs, cut into bite-sized pieces and brushed with
lemon juice (to prevent rusting)

Heat the broth in a saucepan and stir in the curry powder. Mix the arrowroot with a little cold water and stir it into the broth. Add the raisins and heat the broth, stirring frequently, until thickened. Place the chopped almonds and the coconut in two bowls and arrange the fruits on a platter. Serve the curry sauce while still hot and invite your guests to dip the fruit into the curry sauce and then into the
almonds and coconut.

FRUIT-AND-NUT ROLL
Raisins, walnuts, pecans, almonds, and honey cuddle up in a rich, buttery pastry roll. Good served with coffee and covered in berries and whipped cream.

11/2 cups flour
1/2 cup butter
1/4 cup sugar
2 egg yolks
1/8 teaspoon salt
1/8 teaspoon cinnamon
3 tablespoons cold water
1/4 cup honey
1/4 cup raisins
1/3 cup chopped almonds
1/3 cup chopped pecans
1/3 cup chopped walnuts

In a bowl, cut the butter into the flour using a pastry cutter or 2 knives, then stir in sugar. Create well in the center, add the egg yolks and stir to form a paste. Stir in the salt, cinnamon and water and form into a ball. Cover in plastic wrap and refrigerate for at least 2 hours or overnight.

On a floured work surface, roll out the refrigerated pastry into rectangular shape about 1/4-inch thick. Spread the honey on top, then sprinkle with raisins, almonds, pecans and walnuts. Beginning at the long end, carefully roll up the pastry; shape the log into a wreath to fit into a 6-cup round baking dish sprayed with nonstick spray. Set the dish in the slow cooker, and cook on HIGH for 3 or 4 hours, or until golden brown. Serves 4

GIGI SALAD

1 pound green beans, ends trimmed
1 pound ripe beefsteak tomatoes, cored and roughly chopped into 1/2-inch
chunks, including seeds and juice
1 medium onion, cut into 1/2-inch dice
3/4 cup Basic Vinaigrette (recipe follows)
1/4 pound bacon, cooked until crisp, then drained
6 jumbo (U-12) shrimp or 12 medium shrimp, cooked, peeled and cut
into 1/2-inch lengths

In a saucepan of rapidly boiling salted water, cook the green beans for 4 minutes. Drain immediately, and rinse under abundant cold water until the beans stop steaming. Shake to remove excess water; then spread on a double thickness of paper towels to dry briefly. Cut into 1 1/2-inch lengths.

In a large bowl, combine the beans, tomatoes, onion and 1/2 cup vinaigrette. Toss until evenly coated, adding the remaining vinaigrette only if necessary. Mound on chilled salad plates. Crumble an equal amount of the bacon over each salad, and scatter with a few pieces of the shrimp. Serve at once. serves 4 to 5

Basic Vinaigrette

1/4 cup good-quality red wine vinegar
1 clove garlic, pressed
Scant 1 teaspoon fine sea salt
3/4 cup extra-virgin olive oil

Combine the ingredients in a jar that will seal tightly, and shake vigorously to emulsify. The dressing can be kept, refrigerated, for up to 10 days. Once it has been refrigerated, let stand at room temperature for 10 minutes before shaking so the olive oil will flow. Always shake well again just before tossing with a salad.
Makes 1 cup.

GOOSE WITH RAISIN STUFFING

Irish Method for Preparing the Goose:
1 goose, about 10-11 pounds
Giblets, neck, heart and gizzard from goose cavity
1 onion
1 carrot
Bouquet garni
6 peppercorns

Cover with cold water, bring to a boil and simmer for about 2 hours. Remove bird from stock, pat dry and place in roasting pan. Strain stock and store in refrigerator until it’s time to make the gravy. Remove the fat that hardens on the surface and keep it for roasting potatoes.

Preheat oven to 350 F Season goose cavity with salt and pepper and fill with cold stuffing (see recipe below). Sprinkle sea salt over breast and rub into skin. Roast for 2 to 2-1/2 hours. During roasting, pour off excess fat three or four
times. (Store fat in refrigerator - it keeps for months and is wonderful for roasting or sautéing potatoes.) It is not necessary to baste the goose during roasting as it has plenty of its own fat.

To test whether goose is cooked, prick the thigh at thickest part. If the juices that run out are clear, it's ready. If they're pink, it needs a little longer. When bird is cooked, remove to a large oven-proof platter and place in oven on low heat to keep warm while you make the gravy.

Pour or spoon off remaining fat in pan. Add about 2 cups of strained giblet stock to roasting pan. Bring to a boil, and, using a small whisk, scrape the pan well to dissolve any meaty deposits. Taste for seasoning and if desired, thicken with a
little roux. If the gravy seems weak, boil for a few minutes to concentrate the flavor. It if seems too strong, add a little more water or stock.

Carve at the table and serve bits of the wonderfully crispy skin with each portion.

Raisin Stuffing

2 large yellow onions, chopped
2 large tart apples, chopped
1/2 plus 2/3 separate cups chicken or goose broth
9 cups/ toasted fresh bread crumbs
1 cup/ chopped raisins
1/2 cup/ slivered almonds, toasted
1 goose liver, poached and chopped
1/2 cup/ minced parsley
2 teaspoon dried sage leaves
1/2 teaspoon each salt and black pepper
1 goose (as above), giblets removed

In a saucepan, combine the onion, apple, and 1/4 cup broth. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender. In a large mixing bowl, combine onion mixture, bread crumbs, currants, almonds, parsley, sage, salt, and pepper. Toss 1/3 cup broth with bread crumb mixture. Preheat the oven to 350 F Rinse goose; drain, and pat dry. Prick the skin on the lower breast, legs, and around the wings with a skewer.

Prepare the goose by simmering (see recipe above). Remove from pot and allow to cool enough to handle. Stuff goose.

Next, place goose, breast-side-up, on a rack in large roasting pan. Insert a roasting thermometer in its thigh without touching bone. Spoon remaining stuffing into a lightly greased 1 1/2-quart casserole and pour in a ladleful of goose broth; cover and refrigerate. Roast goose for 2 hours or until the thermometer registers 175 F, drain fat often. Bake the covered casserole of stuffing along side the goose during the last 30 minutes of roasting. Let the goose stand for 15 to 20 minutes. Place on a large platter and garnish with orange slices, sliced pickled
crabapples and parsley or sorrel. Carve the goose at the table. Serves 6

LEAN HOMEMADE SAUSAGE

1/2 lb. lean ground pork
1/4 tsp. ground rosemary
1/8 tsp. ground thyme
1/8 tsp. dried marjoram, crushed
1/4 tsp salt
1/4 tsp pepper

Combine all ingredients in a bowl. Mix well. Place in an air-tight container and refrigerate 4-24 hours to allow flavors to blend. Shape into 1/2 inch thick patties. Heat a heavy nonstick skillet over medium high heat. Cook sausage patties 8-10
minutes, turning occasionally until cooked throughout. Makes 2 patties

LEEK AND RICE

3-4 good sized leeks
1 cup rice
2 tablespoons olive oil
1 cup water
1 cup tomato sauce
1/2 chopped tomatoes (optional)
salt, pepper, paprika

Cut green part off of the leek. Slice the white part in half, wash well and then cut into 1/2 inch pieces. Put olive oil in pan and sauté leek for 5 to 10 minutes (it should be nice and soft) Add 1 cup water and cook for 5 minutes. Add tomato sauce, rice, salt, pepper and paprika. Bring to a boil, stir, cover and reduce heat. Continue cooking for 20 minutes or until liquid is gone.

LOBSTER AND PASTA

1 tablespoon olive oil
3 cloves garlic, minced
8 ounces heavy cream
3 ounces marinara sauce
1/4 cup white wine or reduced-sodium chicken broth
1/2 teaspoon crushed dried red pepper
1 tablespoon capers (optional)
8 ounces sausage
16 ounces penne pasta, cooked
8 ounces lobster
Ricotta cheese (optional)

Heat oil in medium saucepan over medium heat. Add garlic and cook one minute, stirring constantly. Stir in cream, marinara sauce, wine and red pepper, then reduce heat. Simmer 10 minutes uncovered. Stir in sausage and lobster. Meanwhile, cook pasta according to package directions, then drain. Toss hot pasta and sauce, and then sprinkle with cheese if desired.

MARINARA SAUCE

1/2 large yellow onion, diced
4 cloves garlic, chopped
1/4 cup olive oil
4 cups Italian plum tomatoes, or Roma tomatoes, peeled, with juice
1/3 cup tomato paste
Black pepper, to taste
1/2 cup finely grated (to a powder) Pecorino Romano cheese
1/2 cup fresh basil, chopped
Salt, to taste

In a saucepan, sauté the onions and garlic in olive oil on medium heat for 5 minutes. Press the tomatoes through a sieve, discard the pulp and add to the
sautéed onions and garlic. Bring to a slow boil. Add tomato paste, pepper, cheese and basil. Simmer for 30 minutes and adjust seasonings. Serve over pasta of choice.

MEXICAN STRATA
(Agate Cove Inn, Mendocino, CA) Each strata yields about 6 substantial slices.

6 corn tortillas, 8"
4 oz can green chilies, drained and chopped
1 bell pepper, red or yellow, diced
2 cups pepper Jack and cheddar cheeses, grated
1/4 cup green onions (optional)

Wet Ingredients
2 eggs, beaten
1 1/2 cups milk
1 Tbsp cumin powder

Grease a round baking dish. Put a layer of tortillas on the bottom of the dish, completely covering bottom (Ok to overlap). Sprinkle generously with jack and cheddar cheese; add chilies, and bell peppers. Repeat another layer (2 layers total), ending with diced bell peppers and chilies & onions (optional), topped with cheese. Combine the eggs, milk, cumin, and salt, and pour it over the layers – carefully so you don't mess up the top layer. Cover with Saran Wrap, and refrigerate overnight. Preheat the oven to 350 degrees. Remove the Saran Wrap, and bake uncovered for 30 minutes, or until the strata is slightly puffed and
bubbly. Let the strata cool for 10 minutes before slicing.

MEXICAN STYLE SLAW

1/2 head green cabbage, shredded
1/2 medium jicama, shredded
1 large carrot, shredded
3 medium tomatoes, seeded and diced
1-2 minced, seeded jalapeños
1/3 cup chopped cilantro

Dressing

1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 cloves garlic, minced
2 tablespoons sugar
1/2 teaspoon ground cumin
salt and pepper to taste

Combine all salad ingredients and mix well. Combine all dressing ingredients and toss well with salad ingredients. Refrigerate until ready to serve. This slaw gets better if it has a chance to sit for a few hours before serving and it's even good the next day. Serves 8.

MEYER LEMON TRIFLE CAKE
From Joe’s Restaurant, in Venice, California
Note: If Meyer lemons are not available, you may substitute regular lemons.

Lemon curd
1 cup Meyer lemon juice (juice from about 6 lemons)
12 tablespoons (1 1/2 sticks) butter
1 cup sugar, divided
1/3cup cornstarch
4 eggs

In a saucepan, combine the lemon juice, butter and one-half cup sugar over medium heat.

Whisk together the remaining sugar and the cornstarch. Add the eggs and whisk until smooth.

When the lemon juice mixture comes to a boil, remove it from the heat and slowly pour it into the egg mixture, whisking constantly, until fully incorporated.

Return the mixture to the saucepan and whisk vigorously over medium heat until thickened, about 4 minutes.

Strain the curd through a fine mesh strainer into another bowl and cool by placing it in a larger bowl filled with ice cubes and water. Set aside. (Makes 2 1/2 cups.)

Pistachio-citrus cake

4 eggs
1 cup plus 1 tablespoon sugar
1/2 cup olive oil
1/2 cup orange juice
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pistachios

In large bowl, whisk together the eggs and sugar until light and frothy. Slowly pour in the olive oil and orange juice and continue to whisk until incorporated.

Sift together the flour, baking powder and salt. Add the pistachios to the flour mixture, then gently fold the pistachio-flour mixture into the batter.

Spoon the batter into a buttered and floured 9-inch cake pan. Bake on the center rack of a 350-degree oven until a toothpick inserted into the center of the cake comes out clean, about 35 to 40 minutes.

Remove the cake from the oven and let it cool on a rack to room temperature. When it's cool, remove it from the cake pan and, using a serrated knife, slice it in half to create two equal round discs or layers of cake. Place wax paper between the two layers and set aside.

Assembly
1 cup heavy whipping cream, whipped to soft peaks
1 recipe lemon curd
1 pistachio-citrus cake
1 pint berries (blackberries, blueberries, strawberries, etc. or a mix)

Line a 9-inch spring-form pan with parchment paper. Place one layer of the pistachio-citrus cake in the bottom of the spring-form pan.

In a large bowl, fold the whipped cream into the lemon curd.

Spoon one-fourth of the lemon-cream mixture evenly over the cake layer. Distribute half the berries evenly over the lemon-cream layer. Spread another one-fourth of the lemon-cream mixture over the fruit and place the second cake layer on top, pressing it gently so that it sits evenly. Spread the second layer with lemon-cream mixture and fruit.

Spread the remaining lemon-cream mixture over the top.

Refrigerate the Meyer lemon trifle cake for two to three hours or overnight to set.

ORANGE CRUNCH BARS

Crust:
1 cup graham cracker crumbs
1/3 cup brown sugar
1 tsp. cinnamon
1/3 cup butter, melted

Filling:
2 8-oz. packages cream cheese, softened
1 cup sugar
1/4 cup orange juice
1 Tbsp. orange rind, grated
1/2 tsp. baking powder
2 eggs, beaten

Combine crust ingredients and mix well. Spray an 8 or 9 inch square baking pan with non-stick cooking spray. Press crust ingredients into the bottom of the pan. Combine filling ingredients and mix well with a hand mixer or in a food processor. Spread over crust and bake for 25 minutes at 350 degrees. Allow bars to cool and place in the refrigerator for several hours before serving. If you prefer, you may use lemon juice and rind instead of orange.

OSTRICH EGG INFORMATION
This item was sent to another food list; it was not written by Spike or Jamie.

At Picacho Peak, Arizona, there is the Rooster Cogburn Ostrich Ranch. He has over 5,000 head of ostrich. You cannot buy the meat there as he only sells the birds, but you can buy the eggs.

They are huge! Each egg is equivalent to 2 dozen chicken eggs. They are scored on the pointed end in case you want to preserve the shell, which I did. When you get it home, you tap out the small scored area and shake the egg into a sealable container. Use like any other eggs in baking or scrambled eggs, etc. There is very little flavor difference. If you wish to have the egg come out whole, you must break it, as an egg, but with something large and sharp. Rooster put an egg in the dirt and let my daughter stand on it; that is how strong they are.

The egg itself is about 8-10 inches long and weighs about 5-7 pounds. I gave the hollowed out egg a good washing. It is in the china closet. It is naturally shiny, unlike a chicken egg. When the hollowed out egg is tapped, it sounds just like a china tea cup.

The birds stand anywhere from 7-8 feet tall, and they bring those long necks down to you. They have no teeth, but if you don't hold your hand the right way with the food in it, their beaks are strong on your fingers!

Addenda by Spike: When I was a small child, I was taken for a picnic at the
San Diego zoo. As I was standing by the ostrich enclosure, one came over to
me, lowered his/her head, and nipped a button off the front of my dress. I learned, thereby, not to stand that close to a zoo enclosure.

I have read that a hard-cooked ostrich egg must be opened with a hacksaw. I
can’t imagine the length of time in boiling water that is required to hard-cook it.

PARMESAN AND POPPY SEED CRISPS

1/2 cup freshly grated Parmesan cheese
2 tablespoons poppy seeds

Heat the oven to 400 F. Place a round 2- to 2 1/4-inch pastry (cookie) cutter on a baking tray (cookie sheet) lined with nonstick parchment, and sprinkle in a quarter of the Parmesan. Lift off the cutter and repeat to make 3 more rounds. Sprinkle poppy seeds over the rounds. Bake in the oven for 3 to 5 minutes until bubbly and melted, then remove and leave to cool. Makes 4 crisps.

PARSLEY SPREAD
(Maidanosalata) The Greeks have a variety of "salatas" that can be used either
as spreads or dips and are often served as an appetizer including skordalia (garlic spread) and taramosalata (carp roe spread), and this one combines the bright flavor and green color of fresh parsley for a delicious and unusual dip.

1 thick slice (1 inch) rustic white or whole wheat bread, remove crust and soak
the bread in water
1 medium onion, coarsely chopped
2-4 cloves garlic, chopped
1 lb fresh parsley, stems trimmed
1/3 cup extra-virgin olive oil
3 Tbsp lemon juice
1 tsp balsamic vinegar
Salt and freshly ground pepper to taste
Crushed red pepper flakes to taste (optional)
Black olives for garnish

Squeeze and discard the excess water from the bread and combine the bread with the remaining ingredients except the olives in an electric blender or food processor. Process until a smooth paste is formed. Taste and adjust the seasoning to your liking with additional salt, pepper, lemon juice, or vinegar. Spoon into a serving bowl and arrange the olives on top. Serve with pita bread, raw vegetables, or crackers. Makes about 2 cups.

PATTY MELTS

1 1/2 pounds Lean Ground Beef
1 envelope Onion Soup Mix
1/4 cup Water
1 Egg
6 slices American Cheese
6 slices Bacon
6 Hamburger Buns -- toasted

In a large bowl, mix ground beef, soup mix, egg and water. Mix well, then
shape into 12 thin patties. Place a cheese slice (folded) onto top of six of the patties. Cover each patty with another patty, and pinch edges to seal. Make sure edges are sealed well, and you have no holes in your patties, as cheese will melt and run out while cooking. Wrap a strip of uncooked bacon around each patty, and fasten with a wooden toothpick which has been soaked in water for at least 30 minutes. Grill patties for 10-15 minutes, turning once, or until burgers reach desired doneness. Remove toothpicks, and serve on toasted buns.

To freeze for later use: Wrap individual patties in waxed paper after wrapping with bacon, but do not insert toothpick at this time. Place into a large zip baggie, label and freeze up to six months. To cook, thaw overnight in refrigerator, insert soaked toothpicks to keep bacon in place while cooking, and cook according to directions above.

PINEAPPLE CREAM MUFFINS
From the Lamplighter Bed and Breakfast Inn

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 1/2 ounces instant vanilla pudding
2/3 cups brown sugar
1 egg, beaten
1 cup sour cream (regular or low-fat)
1 8-ounce can crushed pineapple, with juice
1/2 cup oil

Preheat oven to 425 degrees. Spray muffin cups with nonstick cooking spray. In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar. In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick. Bake for 15 minutes.

PUERTO RICAN RICE AND BEANS
From Chef Quintana, of the Conquistador Hotel

1 onion, diced
1/2 cup cilantro, minced
1 cup diced ham
2 12-ounce cans pink beans, drained and rinsed
2 cups chicken stock
2 cups diced pumpkin (or sweet potato)
3-ounce can tomato sauce
salt and pepper to taste
2 1/2 cups rice
5 cups water
salt to taste
2 ounces vegetable oil

In a large stockpot, sauté the onions with the ham and cilantro until the onions are translucent. Add the chicken stock, beans, pumpkin and tomato sauce and let simmer for an hour.

In another large stock pot with a lid, bring the water, oil and salt to a boil, add the rice, and bring to another boil. Reduce heat to low, cover and let the rice cook for 20 minutes. Turn off the heat, and let the rice rest another 5 minutes before serving. Serve the beans over the rice.

QUAIL WITH JULIENNE SPRING SALAD
AND SAFFRON CHARDONNAY SAUCE
Serves 8

Quail:
8 semi-boneless cleaned quail (If not semi-boned, ask the butcher to remove the backbone)

Marinade:
1 cup canola/olive oil blend
1/3 cup thinly sliced yellow onion
1 1/2 teaspoons pressed garlic
2 dried bay leaves
1 lemon, squeezed and sliced (with rind)
1 1/2 teaspoons dried thyme
3/4 teaspoon white pepper
1/4 teaspoon salt
Strawberry balsamic dressing:
1 cup aged balsamic vinegar
1 tablespoon pureed or pressed garlic
1 egg
2 tablespoons salt
1/8 teaspoon cracked black pepper
1/2 cup honey
1 tablespoon dried basil
1 tablespoon dried oregano
3 cups canola/olive oil blend (90 percent canola oil/10 percent olive oil)
3/4 cup fresh strawberries

Saffron chardonnay reduction sauce:
1 quart chicken stock
1 cup chardonnay (something buttery and drinkable)
1 tablespoon saffron threads
1 tablespoon chopped fresh oregano
1 tablespoon lemon juice
1 tablespoon minced garlic
1 tablespoon salt
1/2 teaspoon white pepper
1 cup sugar
1/4 cup heavy cream
1/4 pound (1 stick) butter, cut into 8 pieces

To cook quail:
1 tablespoon canola oil
Julienne spring salad:
6 tablespoons strawberry balsamic dressing
3/4 cup pea shoots
3/4 cup julienne carrots
3/4 cup julienne red bell pepper
3/4 cup julienne yellow bell pepper
3/4 cup julienne peeled English cucumbers
3/4 tablespoon black sesame seeds

Garnish:
Chopped parsley
Sliced strawberries

Marinate quail: Inspect each quail, assuring all feathers have been removed. Cut skin where backbone was to allow quail to butterfly open. Place quail and marinade ingredients in a zip-top plastic bag and marinate in refrigerator 12 hours.

Prepare strawberry balsamic dressing: In blender or food processor, place balsamic vinegar, garlic, egg, salt, pepper, honey, basil and oregano. Blend thoroughly; while blender is running, slowly pour in oil to emulsify. The egg and honey will keep the dressing from breaking. Add strawberries and puree until smooth.

Prepare saffron chardonnay sauce: Combine chicken stock, wine, saffron, oregano, lemon juice, garlic, salt, white pepper, and sugar and bring to a boil. Reduce heat and simmer until reduced to 20 percent of original volume. Add cream and simmer until reduced by half. Lower heat and add butter slowly. Sauce will thicken and become amber-yellow in color. Keep warm.

Cook quail: Preheat oven to 400 degrees. Remove quail from marinade and pat dry. On stove top, preheat a sauté pan to smoking. Do not use a non-stick pan. Add oil. Reduce heat to medium and place quail in pan breast-side-down. Do not crowd pan; work in batches if necessary. Quail will sear quickly. Cook only until golden brown and crisp. Flip and continue to cook on back side. Once crisp, remove from pan and place in a baking dish or cookie sheet. Place in oven and roast until cooked through, about 5 to 10 minutes. While quail is cooking,
prepare the salad.

Prepare salad: Toss all ingredients in bowl and set aside.

To assemble: Place 1/2 cup salad in center of large plate. Cut quail in half and place on either side of salad. Drizzle saffron sauce over quail. Garnish with chopped parsley and strawberry slices. From Chef Justin Perez at Restaurant O

SAVOY DRESSED CRAB

7 ounces white crab meat, all cartilage removed
1/2 cup creme fraiche
Scant 1 cup mayonnaise
3 ounces cucumber, peeled, de-seeded and cut into 1Z4-inch dice
1 tablespoon mint leaves, shredded
4 tomatoes, peeled, de-seeded and cut into 1Z2-inch dice
1/2 chili, de-seeded and very finely chopped
3/4 cup flat-leaf parsley leaves, washed and shredded
4 Parmesan and Poppy Seed Crisps (recipe above)
Salt and freshly ground pepper

Mix the white crab meat with half the creme fraiche and one-third of the mayonnaise, and season with salt and pepper. Mix the cucumber, mint and half the diced tomatoes with the chili and the remaining creme fraiche. Mix the remaining mayonnaise with the shredded parsley.

To assemble the dressed crab: Arrange the remaining diced tomatoes in a
4-inch-diameter circle in the center of each plate and spread in a little of the mayonnaise mixture. Then place a deep 23/4-inch pastry (cookie) cutter in the middle and fill it Ï full with the cucumber mix. Top with the crab meat to fill up the pastry cutter. Lift off the cutter and garnish each plate with a Parmesan and Poppy Seed Crisp. See recipe above. Makes 4 servings.

SHEET CAKE

2 cups flour
2 cups sugar
1 tsp. baking soda
2 sticks butter
1/4 cup Cocoa
1 cup water
2 eggs
1/2 cup buttermilk
1 tsp. vanilla

Frosting
1 stick butter
4 Tbsp. cocoa
6 Tbsp. buttermilk
1 (16 oz.) box confectioner's sugar
1 1/2 cups pecans (optional) -- chopped

Measure the flour, sugar and baking soda and set aside. Bring 2 sticks butter, cocoa and water to boil. Remove from heat; stir in dry ingredients.

Add the eggs, buttermilk and vanilla. Stir until blended well; pour in 9X13 inch greased and floured pan. Bake at 350 degrees for 30 minutes. Remove from oven. Pour frosting over cake.

While cake is baking, bring 1 stick butter, cocoa and buttermilk to boil; add 1 box confectioner's sugar. Stir only until smooth. Add 1 tsp. vanilla and pecans. Spread over cake.

SMOKED BREAST OF DUCK
CHINESE FIVE SPICE DUCK LEG CONFIT, SPRING VEGETABLE HASH,
BLOOD ORANGE GLAZE

2 whole ducks
2 ounces Chinese five spice
2 ounces kosher salt
2 quarts duck fat or vegetable shortening
1 carrot, blanched and diced
1 large purple potato, blanched and diced
3 spring onions, diced
1 red pepper, diced
1 yellow pepper, diced
1 ounce micro greens

For the Brine
1 quart water
1/2 cup salt
1/4 cup brown sugar
1/2 cup malt vinegar
4 bay leaves
1/4 cup onion juice
4 cloves garlic, crushed

For the Sauce
Juice from 4 blood oranges
2 ounces sugar

Method for the Duck Breast
Remove the breast and leg quarters from the body. Remove the skin from the breast and place breast in the brine. Refrigerate for 4 hours. Remove breast from the brine and pat dry.

Add your favorite wood chips and charcoal to the bottom of the grill and place duck in for one hour. Remove and cool. Reduce sauce ingredients in a pan by half.

Method for the Duck Leg
Rub mix of five spice and salt onto the legs. Refrigerate for 2 hours. Melt the duck fat or shortening. Wash off the five spice and salt under cold water and place the legs in the fat. Place in the oven at 350 degrees for 2 hours or until the meat falls from the bone. Remove the legs from the fat and let cool. Shred the meat from the bone and place in a bowl. Add the vegetables and season with salt
and pepper.

Plating:
Drizzle sauce onto the plate. Slice the duck breast and lay on the plate. Put the duck hash in a ring mold and place on the plate. Garnish with the micro greens.

Recipe from: Chef Heath Prosser, Old Fort Pub and Chef Mark Gaylord, Windows on the Waterway.

SNOW ANGEL CAKE

1 purchased angel food cake
2 ounces white chocolate baking squares or 1/3 cup vanilla milk pieces
1 8-ounce container frozen light whipped dessert topping, thawed
1/4 cup coconut

Place cake on a serving plate; set aside.

In a small saucepan melt white chocolate over low heat, stirring occasionally. Remove from heat.

Frost cake with whipped topping. Sprinkle with coconut. Drizzle with melted white chocolate. Makes 12 servings.

SNOW PEA SALAD

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

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

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

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

SPAGHETTI SAUCE AND MEATBALLS

3 (23-ounce) cans good-quality tomato sauce
1 (5.5-ounce) cans tomato paste
1 onion, finely chopped
1 green pepper, finely chopped
1 clove garlic, minced
2 tablespoons Italian seasoning
1/2 teaspoon pepper
1/2 teaspoon salt
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
1 egg
1/4 cup Italian-style bread crumbs
1/4 cup fresh-grated Parmesan cheese

Combine the tomato sauce, tomato paste, onion, pepper, garlic, Italian seasoning, pepper and salt in the slow cooker.

In a large bowl, combine the beef, veal, pork, egg, bread crumbs and Parmesan; form into balls. Transfer the meatballs to the slow cooker. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours. Serves 8

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 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.

SPOTTED BROWNIES

2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup unsalted butter at room temp
2 eggs
1 teaspoon vanilla
1/2 cup white chocolate chips

Preheat oven to 350. Butter 8x8x2 inch glass baking dish. Sift first four ingredients into small bowl. Beat sugar, butter, eggs and vanilla together in medium bowl. Mix in dry ingredients . Mix in chips. Spread batter in prepared dish. Bake until tester inserted into center comes out with moist crumbs still
attached, about 25 minutes. Cool before cutting.
ST. LUCIA SWEET BUNS

1 cup milk
2 oz. yeast (or 2 heaping Tablespoons)
6 oz. butter
1 cup raisins 5 grains saffron
1 egg
4 cups flour
3/4 cup sugar
25 almonds

Garnish:
1 beaten egg, sugar and 10 chopped almonds.

Warm milk and saffron. Stir in yeast and a bit of sugar. Add flour and egg.
Mix until smooth. Stir sugar and butter until light and creamy; add to dough. Work in raisins. Let rise for thirty minutes. Scald almonds; chop fine; add to dough.

Place dough on floured board. Shape into buns. Place on buttered baking sheet. Let rise twenty minutes. Brush with egg and add garnish. Bake at 450 until golden brown. Serve warm.

STRAWBERRY SOUFFLÉ

5 egg whites
Margarine or butter
Sugar
2 cups sliced fresh strawberries
1/4 to 1/3 cup sugar
4 teaspoons cornstarch
1/2 cup sugar
Strawberry or chocolate-flavored syrup

Let egg whites stand at room temperature for 30 minutes. Using margarine or butter, grease six 1-cup soufflé dishes or 10-ounce custard cups. Sprinkle with sugar, shaking out any excess sugar. Place dishes on a shallow baking pan or cookie sheet. Set aside.

Meanwhile, in a medium bowl combine strawberries and the 1/4 to 1/3 cup sugar. Let stand 15 minutes until strawberries become juicy. In a blender container or food processor bowl combine strawberry mixture and cornstarch. Blend or process until smooth. Set aside.

Preheat oven to 350 degree F. In a large mixing bowl beat egg whites to soft peaks. Gradually add the1/2 cup sugar beating for 2 to 3 minutes or until stiff glossy peaks form.

With a rubber spatula, push beaten egg whites to the side of the bowl. Pour strawberry mixture into bottom of the bowl. Carefully stir a little of the beaten egg whites into the strawberry mixture. Then fold the two mixtures together (there should be a few pink streaks remaining). Divide mixture evenly among prepared dishes.

Bake for 15 to 18 minutes or until a knife inserted near the center comes out clean. Serve immediately with strawberry or chocolate syrup. Makes 6 individual soufflés.

TOMATO SAUCE

No. 1:

12 lbs tomatoes
2 lbs cooking apples
8 oz salt
2 oz garlic
4 oz pepper
1/2 oz chilies
½ oz cloves
1/2 oz allspice
1/2 ginger
1/2 oz mace
three pints vinegar

Boil together for 3 hours, then strain and bottle.

No 2:

Twelve pounds of ripe tomatoes
6 oz salt
1/2 oz mace
1/2 oz chilies
1/2 oz cloves (whole)
1/2 oz whole ginger
1/2 oz cayenne pepper
1 lb sugar
1 lb apples
1/2 oz white pepper
4 oz garlic
4 oz shallots
1/2 oz allspice.
3 pints vinegar

Boil tomatoes and apples and salt until the skins curl. Pound the spices and other ingredients, add vinegar. Boil 5 hours then strain through a colander. When cool bottle and cork tightly and seal.

No. 3:

Twelve pounds tomatoes cut into slices
1 lb sugar
1/4 lb salt
a pint and a half of vinegar
1/2 oz cloves
1/2 oz chilies
1 oz white pepper
1 oz ginger
1/2 oz allspice
2 oz shallots
1 oz garlic and a little cayenne pepper.

Boil together 3 hours. Strain through sieve, then boil for one more hour.

No. 4: single lot:

One and a half cups tomatoes (canned ones may be used)
½ pint of water
1 clove
1 bay leaf
1 onion
salt and pepper
1 oz butter

Cook together slowly for half an hour; strain, and thicken with 1 oz flour mixed to a thin, smooth paste.

No. 5: mild:

Eighteen pounds tomatoes
four large onions
1/4 lb salt
1/4 oz cloves
1/4 oz mace
1/2 oz ground ginger

1 lb sugar
2 pints of vinegar
½ tsp cayenne pepper

Boil first six ingredients together for about two hours. Then strain through sieve or colander and boil again with sugar and two pints vinegar until thick enough. When nearly done, add cayenne pepper.

No. 6:

12 tomatoes (4 cans 440g tomatoes)
1 tablespoon oil
1 clove garlic, crushed
2 small onions, chopped
1 cup red wine
2 tablespoon chopped oregano, basil or marjoram
cracked black pepper

Place tomatoes in a saucepan of boiling water and cook for 1 minute. Drain, peel the skins and chop the tomatoes, reserving any liquid. (if using canned tomatoes omit this step). Heat the oil in a deep frying pan to medium/high heat. Add the garlic and onion and cook for 4 minutes or until soft. Add the tomato, wine, herbs, pepper and salt. Bring to the boil. Allow the sauce to simmer for 20 minutes if using canned tomatoes and 35 minutes if using fresh tomatoes.

Refrigerate for 3 days or freeze in serve size portions for 4-5 months.

No. 7:

3 lbs ripe tomatoes, pureed
2 onions, minced fine
2 cloves of garlic, minced
1 bunch oregano, leaves taken off stem
Extra virgin olive oil
Salt and pepper

Fry the onions and garlic in the olive oil until they have softened. Add the tomatoes and simmer for 20 minutes. Add the oregano and simmer for a further 20 minutes, then season. It is now ready to use.

No. 8: spicy

4 lbs. ripe tomatoes, halved
2 onions, quartered
1 clove of garlic, crushed
1 cup white vinegar
3/4 cup firmly packed brown sugar
1/2 tsp. chili powder
1 tsp .cloves
1 tsp. peppercorns
1 tsp. curry powder
1 Tbsp salt
1/2 tsp. allspice
1 tsp. paprika
1/4 tsp. black pepper
Pinch of cayenne pepper

Finely chop tomatoes and place into a large pan. Chop onions, add to tomatoes with garlic and vinegar. Bring to a boil, reduce heat and simmer 45 minutes. Strain pulp, pressing down with the back of a spoon. Return liquid to the pan discarding pulp. Add remaining ingredients and bring to a boil. Reduce heat and
simmer until sauce has thickened (about 30 minutes). Pour into hot sterilized jars, seal and store.

No. 9: Clear Tomato Extract

This tomato extract can be used to intensify the tomato flavor of soups and sauces. The pulp can be used when making a stock, or in a soup or casserole.

4 lb tomatoes

To Make Tomato Extract, roughly chop the tomatoes and process in a food processor. Line a sieve with muslin or a thin kitchen cloth and place over a plastic container. Pour in the pureed tomatoes, cover with plastic wrap (cling film) and let stand overnight. The next day, carefully lift off the sieve and discard
the tomato pulp. The liquid that remains can be stored in the refrigerator for up to 4 days. It can also be frozen. Makes 5 cups

No. 10: Aussie Tomato Sauce

This makes a brownish-red sauce with the seeds visible, and tastes much more of tomatoes than commercial sauces. The recipe will yield ten bottles to keep a family in tomato sauce for a year. It keeps indefinitely and is best if allowed to mature for about a month.

22 lbs ripe tomatoes
4 ½ lbs sugar
9 tart apples
3 Tbsp whole allspice
3 lbs onions
2 Tbsp ground cloves
2 garlic bulbs
1/2 tsp. mace
1 finger root ginger
1/2 tsp. cayenne
1 Tbsp ground ginger
3 cups apple cider vinegar
8 Tbsp salt

Peel and cut onions finely, cut apples, skin, core, and all into chunky pieces, peel and grate garlic. Slice the ginger, mix the ground ginger with a little water to a smooth cream. Simmer all ingredients in a large pan for 3 1/2 hours. Leave to stand overnight.

Press mixture through a sieve or blend. In the pan, combine the puree with sugar, salt, vinegar, mace, cayenne and a muslin bag containing the cloves and allspice, bring to boil and keep there for nearly an hour, stirring regularly. Bottle hot and seal with paraffin wax.

TURKISH MEATBALLS

1 lb lean ground lamb or beef
1 medium onion, finely chopped
1/4 cup uncooked rice
Salt and freshly ground black pepper to taste
3 cups water
1 cup olive or vegetable oil
2 eggs, beaten

Combine the meat, onion, rice, and salt and pepper and mix thoroughly. Form into meatballs about 1 inch in diameter. Bring the water to a boil in a saucepan and add the meatballs. Reduce the heat and simmer uncovered for 30 minutes, adding more water if necessary.

Remove the meatballs to a plate and discard the water. Heat the oil to a temperature of 350F, or until the surface shimmers. Dip the meatballs into the beaten egg and deep fry for about 5 minutes, turning as necessary, until browned on all sides. Drain on paper towels and keep warm until served. These may be served on wooden skewers. Makes about 16 meatballs.

WILD BOAR WITH RED WINE-COGNAC SAUCE
Serves 6

4 tablespoons butter
1 tablespoon chopped fresh thyme
1/2 cup fresh chopped leek (white part only)
1 teaspoon chopped fresh ginger
1 cup red wine (such as cabernet or pinot noir)
2 1/4 cups wild game stock or demi-glace (see Note)
18 slices wild boar tenderloin (about 2 1/2 ounces each)
Salt and pepper to taste
3/4 pound thinly sliced Portobello mushroom caps
1/4 cup cognac

Melt 1 tablespoon butter in a sauté pan on medium heat. Add thyme, leek and ginger and stir. Add red wine and cook until reduced to 1/3 of its volume. Add stock or demi-glace and bring to a boil. Strain sauce and set aside.

In a separate pan, melt 1 tablespoon butter on medium heat. Salt and pepper the wild boar pieces, then add to pan, turning heat up to high to sear the meat. Cook just a minute or two on each side until meat is medium rare. Remove boar from pan. In that same pan, add 1 tablespoon butter, mushrooms, and salt and pepper to taste. Sauté mushrooms, then add cognac and strained red wine sauce. Cook until slightly reduced. Then swirl in remaining 2 tablespoons butter. Add wild boar pieces to the pan. Serve immediately.

Note: Wild game demi-glace can be obtained from La Fôret Restaurant. If you want to forgo the demi-glace, you can make a sauce without it. After sautéing the mushrooms with butter, salt, pepper and cognac, Add the thyme, leek, ginger and red wine and reduce. Then swirl in about 1/2 tablespoon of butter.
--From Chef John Davoudi at La Forêt





 

 

 

 

 

 

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