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

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Recipes from Spike & Jamie

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Contents Disk 460

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).


ANISE COOKIE SHAPES
ANISE POTATO BREAD
APPLE CRISP
AREPAS
ASPARAGUS POLENTA BAKE
BAKED PORK LOIN CHOPS W ORANGE RICE
BANANA CHEESECAKE
BASS WITH AVOCADO SAUCE
BEER CHEESE SOUP
BLUE CHEESE VIDALIA ONIONS
BREAD-MAKER BAGELS
CALIFORNIA KABOBS
CHEESE INFORMATION (sort of)
CHEESECAKE SQUARES
CHINESE ALMOND COOKIES
CHOCOLATE BARBECUE SAUCE
CHOCOLATE-GLAZED SHORTBREAD COOKIES
CHOCOLATE MARBLE CHEESECAKE
CHOCOLATE-MOCHA BANANA CREAM PIE
CHOPPED VEGGIE SALAD
CITRUS FRUIT TART
COLESLAW, OLD BAY
COOKING TERMS
CRAB BURGERS
CRAB CURRY
CRAB QUICHE
CRAB SCRAMBLE CASSEROLE
CREAMY BANANA CHEESECAKE
DILLED CHEESE SQUARES
DILLY POTATO SALAD
EARTHQUAKE  CAKE
FRESH TOMATO SAUCE
GETTY MUSEUM'S COBB SALAD
GREEK'N TWIRLS SALAD
GREEK PIZZA
GREEN TOMATO AND APPLE PIE
HEROIN WINGS
HOT MUSTARD
HOT MUSTARD PICKLEQ
JEZEBEL SAUCE
LEMON ADE
LEMON BERRY CHEESECAKE, NO BAKE
LEMON-CHIVE FETTUCCINE
MEDITERRANEAN VEGETABLE SALAD
MESQUITE LIME CHICKEN
MINT-LAYER FUDGE
NEW POTATOES AND RAMPS, APPALACHIAN
OREO CHEESECAKEQ
PEANUT BUTTER BARS
PEANUT BUTTER MACAROONS
PEAR-GINGER SMOOTHIE
PLUMP SHRIMP WITH CHILI
PORK ROAST WITH CARROTS, ONIONS, 
RHUBARB DELIGHT
SHIFRA'S FLUFFY BLINTZESQ
SOUTHWESTERN SHRIMP COCKTAIL
SPICY VEGETABLE DIP
SPLIT PEA SOUP
SPRING PRODUCE POT ROAST
SQUASH GRATIN IN WHITE CHEDDAR
STEAK ROLL
STRAWBERRY PIE
STUFFED BAKED TOMATOES
SWEET TART
TIGER SAUCE CLONE
TOOKY MILLS MASHED POTATOES
TROPICAL QUESADILLAS
ZIPPY SZECHUAN CHICKEN AND VEGGIES Q




ANISE COOKIE SHAPES

1/2 cup butter
3/4 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsp. aniseed, crushed
1/4 tsp. baking soda
1/4 tsp. baking powder
1/8 tsp. salt

Cream and butter and sugar until light. Blend in egg and molasses. Sift together flour, aniseed, baking soda, powder and salt; stir into creamed mixture. Cover and chill for 3-4 hours. On lightly floured board, roll chilled dough to 1/4”
thickness. Cut into shapes. Bake at 375 deg. F. for about 10 minutes.

Note: This makes great Halloween cookies when frosted and decorated, or use small cookie cutters to make a tiny tea cookie. Just dust with confectioners' sugar when warm or melt white chocolate and drizzle onto the cooled cookies.

ANISE POTATO BREAD

2 pounds potatoes
1/2 cup hot milk
1/2 ounce dried yeast
3 pounds flour (about 6 cups)
1 tsp. salt
2 tablespoons aniseed

Cook the potatoes, peel and mash with the hot milk over low heat until it resembles a batter. Dissolve the yeast in 1/3 cup of water, let stand until foamy. When the batter has cooled to room temperature mix in the yeast, flour, salt and 1 tablespoon aniseed. Knead well and allow to rise in a warm place for about
4 hours. Put into greased loaf pans, sprinkle with remaining aniseed on the top of dough. Bake in a 375 F oven for 50 minutes or until done.

APPLE CRISP

1/4 cup sugar
1 tsp. cinnamon
1 Tbsp. cornstarch
Pinch of salt
8 cups Granny Smith apples
2/3 cup regular oats
1/2 cup brown sugar
1 Tbsp. flour
1/4 cup butter, melted

Combine sugar, cinnamon, cornstarch and salt and mix well. Peel and slice apples and place in and 8 x 8 baking dish. Sprinkle with sugar mixture. Combine oats, brown sugar and flour and sprinkle over apples. Drizzle melted butter over apple mixture and bake for 30 minutes at 400 degrees. Serve with vanilla ice cream.

APPLE CRISP  LITE

4 small apples, pared, cored and sliced
1/4 cup lemon juice
1 Tbsp. grated lemon rind
1/3 cup non-fat dry milk
1 tsp. cinnamon
1 tbsp. artificial brown sugar replacement
1/2 cup granulated sugar replacement

Mix apples with lemon juice, make sure all side are covered. Arrange apples in rows in 7 10 inch baking dish sprayed with non-stick oil. Mix dry milk, lemon rind, cinnamon, sugar replacement, and brown sugar replacement. Sprinkle on apples. Bake at 350 for 45 minutes      Serves 4

AREPAS

1 cup masarepa (special cornmeal; may also use masa harina)
1 egg
1 1/4 cups milk or water or a mixture (more if needed to form a cohesive and
rollable dough)
2 oz. butter
1 cup mozzarella cheese, grated
1 1/2 tsp. salt
1 Tbsp. sugar

Warm the liquid, butter and salt together in the microwave. Put the masarepa in a large bowl and add the liquid; stir well. Add the cheese and then the egg. Mix well to form a smooth dough. Put the dough in a plastic bag and roll it out to about 1/2" thick. Alternatively, generously sprinkle the countertop with flour and pat the dough out on it. Flour the rolling pin and the top of the dough disk and roll out. Use an inverted drinking glass or a 3" biscuit cutter to cut nice, round arepas. (You can also cut the top off a tuna can/tin and use it to cut arepas.)

Melt additional butter in a heavy skillet and brown the arepas until they are golden and flecked with brown on both sides. Serve hot. Serves 4.

ASPARAGUS POLENTA BAKE

  6 ounces Portobello mushrooms, thinly sliced
  8 ounces asparagus, cut into 1-inch pieces
  1-2 teaspoons olive oil
  1 package (16 ounces) prepared Italian-Herb polenta
  1 cup water
  1 ounce sun-dried tomatoes (not in oil) (about 8 halves), sliced
  1/4-1/2 cup (1-2 ounces) shredded Parmesan cheese

Sauté mushrooms and asparagus in oil in large skillet 2 to 3 minutes; cook, covered, until asparagus is crisp-tender, about 5 minutes.

Mash polenta in medium saucepan; mix in water and cook over medium heat, whisking until smooth and hot, about 5 minutes. Stir in mushrooms and asparagus, and sun-dried tomatoes. Spoon mixture into 4 ramekins or a shallow casserole or quiche dish; sprinkle with Parmesan cheese.

Bake at 425 degrees F. until cheese is browned and polenta puffed, about 20 minutes.

Tip: If sun-dried tomatoes need to be softened, soak in hot water to cover, 5 to 10 minutes.

BAKED PORK LOIN CHOPS WITH ORANGE RICE

2 pounds pork loin chops
1/2 cup flour (or skip it - & brown chops in the oil with the onion)
Salt and pepper
1/4 cup vegetable oil (olive oil is more healthful)
1 small onion, chopped
1/4 cup chopped pecans
1 Tbsp. lemon juice
2 cups wild rice, cooked
1/2 cup orange juice
1 Tbsp. grated orange rind

Place flour and salt and pepper in a bag and coat each pork chop. Heat oil in a skillet and brown pork chops and onion. Meanwhile cook rice according to manufacturer's instructions except replace 1/2 cup of the required water with orange juice. When rice has finished cooking, place in a 13 x 9 inch baking dish and stir in onion, pecans, lemon juice and grated orange rind. Place pork chops over mixture and bake covered for 35 minutes at 350 degrees.

BANANA CHEESECAKE

2  cups graham cracker crumbs
1/2  cup finely chopped pecans
1/4  cup sugar
1/2  cup butter, melted

3  8-ounce packages cream cheese, softened
3/4  cup sugar
1  teaspoon vanilla
3   eggs
1  cup mashed bananas (about 2 medium)
1  8-ounce carton dairy sour cream
2  tablespoons white crème de cacao
2  tablespoons dark rum
1-1/2  cups flaked coconut, toasted
    
Preheat oven to 350 degree F. For crust, in a medium bowl combine graham crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13x9x2-inch baking pan. Set aside.

For filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar, and vanilla with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 30 minutes or until center is set.

Meanwhile, in a small bowl stir together the sour cream, crème de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly). Cool in pan on a wire rack. Cover and chill for 4 to 24 hours. To serve, sprinkle with toasted coconut. Serves 20

BASS WITH AVOCADO SAUCE
Yield: 4 servings

1 small ripe avocado, coarsely chopped
1/4 cup heavy cream
1 tablespoon lime juice
1 clove garlic, minced
1 dash hot sauce

2 tablespoons lemon juice
1 tablespoon light soy sauce
1 teaspoon lemon rind, grated
1 teaspoon Dijon mustard

16 ounces bass fillets
Vegetable cooking spray

Combine the first 5 ingredients in a blender; cover and process until smooth. Set mixture aside.

Combine lemon juice and next 3 ingredients in a shallow dish; dip fillets in lemon juice mixture, and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 450 degrees F for 7 minutes; turn fillets over, and bake an additional 7 minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter, and top with avocado sauce.

BEER CHEESE SOUP

1 1/2 sticks butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 tablespoon crushed garlic
1/2 cup all purpose flour
2 cups chicken stock or broth
1-12 oz can beer
1 tsp Worcestershire sauce
2 cups heavy/whipping cream
1 tablespoon sugar
2 teaspoons dry mustard
1/8 teaspoon cayenne pepper
5 cups grated/shredded sharp cheddar cheese

In a heavy stock pot, melt butter. Add onion, celery, carrots and sauté until onion is translucent. Add garlic and continue to sauté for another 1-2 minutes. Stir in flour and mix well. Add chicken stock/broth and bring to a boil over high heat.
Reduce heat and add beer, Worcestershire sauce, and cream. Simmer for approximately 5 minutes, then add sugar mustard and cayenne, and simmer for 1-2 minutes longer. Add cheese and stir constantly until cheese is melted and soup begins to bubble gently. If soup is too thick, add additional cream or stock /broth to desired consistency. If too thin, make a roux of equal parts of butter and flour, and add to soup to desired consistency. If you want a completely smooth soup, puree in blender or with hand blender to get rid of tiny bites of vegetables. Serve, garnishing with a sprinkle of paprika.

BLUE CHEESE VIDALIA ONIONS

2  large Vidalia onions or other sweet onions, cut into 1/2-inch slices
1  tablespoon butter
4  ounces blue cheese, crumbled (1 cup)
1/2  of an 8-ounce package cream cheese, cut up
2  teaspoons Worcestershire sauce
1/2  teaspoon ground black pepper
1/2  teaspoon dried dillweed
   Grilled burgers topped with bacon or grilled steaks
    
Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place onion slices in center of foil. Dot with butter. Bring up opposite edges of the foil; seal with a double fold. Seal remaining edges with double folds to completely enclose the onions, leaving space for steam to build.

For a charcoal grill, place the packet on rack of covered grill directly over medium coals. Grill for 25 to 30 minutes or until onions are just tender; turn packet once or twice during cooking. (For a gas grill, preheat grill. Reduce heat to medium. Grill as above.)

In a large bowl combine crumbled blue cheese, cream cheese, Worcestershire sauce, pepper, and dillweed. Use a slotted spoon to add onions to the cheese mixture; toss to coat. Serve on grilled burgers topped with bacon, or with grilled steaks. Makes 8 servings.

BREAD-MAKER BAGELS

  2  cups  flour
  1  tablespoon  sugar
  1  teaspoon  salt
     3/4 cup  warm water
  1 ½ teaspoons  active dry yeast

Place ingredients in your bread machine, in order recommended by the bread-maker manufacturer.  Select dough or manual cycle.  When cycle is finished, remove the dough from the machine and roll into 6 snakes about a 10 inches long.  Press the ends tightly together to form a doughnut shape. Bring a large pot of water to a boil.  Place bagels in the boiling water for 2 minutes. (The longer they boil the chewier they are)  Remove from the water and place on a lightly greased cookie sheet.  Bake at 350 degrees F for 20 minutes until golden in color.

Try: half all-purpose and half whole wheat flour. Add a teaspoon of cinnamon, 1/4 cup of raisins and an extra tablespoon of sugar for Cinnamon Raisin Bagels

Source:  "More Bread Maker Mixes in Jars"
Copyright:  "(c)1999-2004, Kaylin White/Real Food for Real People"

BUBBIE BOBBIE'S CHEESECAKE

Crust:
18 graham crackers
2 tablespoons sugar
2 tablespoons butter

Crush graham crackers. Melt butter. Mix ingredients together, and spread on bottom and sides of 8x11-inch baking pan. Put in refrigerator.

Cake:
3 8-oz. packages cream cheese - at room temperature
5 eggs
1 cup sugar
1 teaspoon vanilla

Mash the softened cream cheese in a bowl. Add eggs into bowl, one at a time, mixing well after each egg. Add sugar and vanilla into bowl. Pour the cheese mixture onto the crust. Bake at 375-degrees for metal pan, or 350 for Pyrex - for 40 minutes.

Topping:
1 teaspoon vanilla
2 tablespoons sugar
2 cups (16 oz.) sour cream

Mix ingredients together, and spread over baked cake. Bake at 475-degrees for metal pan, or 450 for Pyrex - for 5 minutes.

CALIFORNIA KABOBS

8  6-inch wooden skewers
4  ounces pearl white or red onions (about 16), unpeeled
1  14-ounce can artichoke hearts, drained and quartered lengthwise
12  ounces medium-large shrimp, peeled and deveined
12   refrigerated spinach-and-cheese tortellini, cooked, drained, and cooled
   Lemon Tarragon Vinaigrette (see recipe below)
   Radicchio or red Swiss chard leaves (optional)
   Freshly shredded Parmesan or Romano cheese (optional)
    
Soak skewers in water for 30 minutes; drain. Pour boiling water over the onions; let stand for 3 minutes; drain. Trim off root ends and gently press to slip off skins. Alternately thread onions, artichoke hearts, shrimp, and tortellini onto prepared skewer. Set on oiled vegetable grilling rack, if desired.

Grill for 6 to 8 minutes or until shrimp turn opaque, brushing frequently with Lemon-Tarragon Vinaigrette and turning once. To serve, place over radicchio or red Swiss chard leaves and pass Parmesan or Romano cheese, if desired. Makes 8 servings.

Lemon-Tarragon Vinaigrette: Stir together 2 tablespoons olive oil; 2 teaspoons finely shredded lemon peel; 2 tablespoons lemon juice or dry vermouth; 1 tablespoon snipped fresh tarragon or 1-1/2 teaspoons dried tarragon, crushed; 2 cloves garlic, minced; 1/4 teaspoon crushed red pepper; 1/4 teaspoon salt; and 1/8 teaspoon pepper. Makes about 1/3 cup.

CHEESE INFORMATION (sort of)

Camembert is the name of a delicate and delicious soft-ripened French cheese.  There are easily a thousand different kinds of cheese, and since they vary enormously in appearance and flavor, they are customarily identified by their place in each of three separate categories.  The first is type of milk: cow's milk (Brie), goat's milk (chevre), ewe's milk (pecorino), and milk of magnesia (American cheese).  The second is texture: spoon (cottage cheese), butterknife
(Boursault), fork (Gourmandise), knife (Swiss), cleaver (Cheddar), hatchet (aged Gouda), and chainsaw (parmigiano-reggiano).  The third is aroma: yawn (processed cheese), sniff (goat cheese), nose twitch (Roquefort), sneeze (Muenster), grimace (Stilton), gasp (Liederkranz), and stampede (Limburger).

Henry Beard & Roy McKie, from "Cooking: A Dictionary"

CHEESECAKE SQUARES
From the Kinnereth Cookbook

1 1/3 cups graham cracker crumbs
1/3 cup melted butter

Filling
1 pound creamed cottage cheese, bulk pack
1 tablespoon milk
2 eggs
1 teaspoon vanilla
1/2 cup granulated sugar

Topping:
1 cup sour cream
2 tablespoons granulated sugar
1 teaspoon vanilla

Preheat oven to 350 °F (180 °C). Mix crumbs and butter together and pack into 8" (20cm) square pan. Cream the cheese with the milk. Add eggs, vanilla and sugar. Whip until smooth. (Work quickly). Pour over base. Bake for 15 minutes. Cool. Preheat oven to 425 °F (220 °C). Mix sour cream, sugar and vanilla. Spread on top and bake for 5 minutes. Cut into squares with a wet knife.

CHINESE ALMOND COOKIES

  1 cup shortening
  3/4 cup sugar
  2 eggs
  1 tablespoon almond extract
  2-1/4 cups flour
  1/2 teaspoon baking soda
  1/4 teaspoon salt
  1/2 cup blanched almond halves
  1 egg beaten

In a large bowl with electric beaters, cream the shortening and sugar. Beat in the eggs, one at a time, and mix well. Add the almond extract.

In another bowl, sift together the flour, baking soda, and salt. With a wooden spoon, gradually stir the flour mixture into the shortening. The dough should be fairly firm. Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter. Wrap in waxed paper and refrigerate for 4 hours.

Preheat the oven to 375 degrees F. Cut the dough crosswise into 1/4 inch thick slices. Place cookies on an ungreased cookie sheet. Top each cookie with an almond half. Brush cookies lightly with beaten egg. Bake for about 10 minutes, or until light golden brown.

CHOCOLATE BARBECUE SAUCE
 
Finely dice or grate and sauté in 2 tsp. vegetable oil until translucent but not browned:

1 small onion
1/4 tsp. salt
 
In a medium saucepan, mix the following:
1 -     6 oz. can tomato paste
1/2 cup BUTTER- use butter!
1/4 cup vinegar
1/2 cup ketchup
3/4 cup water
3 tbsp. brown sugar  or to taste
2 tbsp. lemon juice
4 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. dry mustard
1/2 tsp. chili powder
1/4 tsp. minced garlic
1/8 tsp. pepper
1/8 tsp. paprika
2 tbsp. Molasses
1 tbsp. prepared horseradish
 
To the above ingredients, add the onion, and simmer for about thirty minutes.
Then, add 1 square of unsweetened baking chocolate, grated or finely chopped.
Simmer until chocolate is melted and incorporated. Serve beside your favorite barbequed ribs or smoked meats.
 
CHOCOLATE-GLAZED SHORTBREAD COOKIES

           Shortbread
  1 1/2 cup  butter; softened
      1 cup  confectioners' sugar
      1 tbsp vanilla extract
      3 cup  flour

           Chocolate Glaze
    1/4 cup  heavy cream
      6 oz semisweet chocolate chips
      2 tsp light corn syrup

Preheat oven to 325F degrees.

Blend butter until smooth in a large bowl using an electric mixer set at med. speed. Slowly blend in the confectioners' sugar. Scrape down the sides of the bowl, then add vanilla extract and combine thoroughly. Add flour and mix at low speed until well blended.

Divide dough into two roughly equal pieces. Flatten each piece into a disk and wrap in plastic wrap. Refrigerate until firm, about 1 1/2 hours. On a floured board using a floured rolling pin, roll out disks to 1/8"  thickness. Turn dough often to prevent sticking. Cut cookies with flour-dipped cookie cutters. Bake on ungreased cookie sheets for 16-18 min., being careful not to let the cookies brown. transfer cookies immediately to a cool, flat surface with a spatula.

To prepare the chocolate glaze: Heat cream in a small saucepan until scalded; remove from heat. Stir in chocolate chips and corn syrup, cover, and let stand for 15 min. With a small wire whisk or wooden spoon gently mix glaze until smooth, being careful not to create bubbles in the chocolate. Dip whole or half of each cookie into glaze and transfer to a tray or cool cookie sheet covered with waxed paper. Chill cookies in refrigerator for 10 min. to set.  Yield: about 48 cookies.

CHOCOLATE MARBLE CHEESECAKE
From the Kinnereth Cookbook

Base:
1 3/4 cups crushed graham wafer (cracker) crumbs
1/4 cup finely ground walnuts
1/4 cup granulated sugar
1/2 cup melted butter

Combine ingredients and blend. Grease sides of 9" - 10" spring-form pan. Press crumbs on bottom and up sides of pan to top. Reserve about three tablespoons of crumbs for topping.

Filling: note: it will be divided
2 pounds cream cheese (four 8-oz packages)
2 teaspoons vanilla
1 1/2 cups granulated sugar
6 eggs
2 cups light cream (half and half)

2 squares unsweetened chocolate, melted and cooled

Preheat oven to 450 °F (230 °C). Beat cream cheese and vanilla together until fluffy. Gradually beat in sugar. Add eggs one at a time stirring until just blended. Stir in half and half. Gradually stir 3 cups of batter into cooled melted chocolate and blend. Pour plain batter into prepared pan. Gradually add chocolate mixture using zigzag motion. Batter will be very loose. Top with reserved crumbs. Bake 15 minutes to set batter. Reduce heat to 300 °F (150 °C) and bake 70 minutes longer. Remove from oven. Cool on rack one hour. Chill. Can be frozen.

CHOCOLATE-MOCHA BANANA CREAM PIE

2 cups sliced bananas, (2 medium)
1 chocolate pie crust, (6 ounce)
2 4-serving packages sugar free instant chocolate pudding mix
1 1/3 cups nonfat dry milk powder
2 1/3 cups water
1 teaspoon vanilla extract
1 teaspoon dry coffee crystals
1/2 cup Cool Whip Lite
1 tablespoon mini chocolate chips, (1/4 ounce)

Place bananas in pie crust. In large bowl combine 1 package dry pudding mix, 2/3 cup dry milk powder and 1 1/3 cups water. Mix well using a wire whisk. Blend in vanilla extract. Pour mixture evenly over bananas. Refrigerate while preparing topping. In same bowl, combine remaining dry pudding mix, remaining 2/3 cup dry milk, dry coffee crystals and remaining 1 cup water. Mix well using a wire whisk. Blend in Cool Whip Lite. Evenly spread mocha mixture over chocolate layer. Sprinkle mini chocolate chips evenly over the top. Refrigerate at least one hour. Cut into 8 pieces.

CHOPPED VEGGIE SALAD
Sasha's Wine Bar and Market Yield: 8 servings (about 12 cups).

3 large tomatoes
2 medium onions, diced (about 1 1/2 cups)
8 ounces good-quality Cheddar, diced in 1/4-inch cubes
1 (14-ounce) can hearts of palm, drained
16 ounces marinated artichoke hearts, drained
1/2 cup shelled whole pistachio nuts, plus 1/4 cup chopped pistachios for garnish
1/2 cup dried cranberries
1/2 cup raisins
1/4 cup balsamic vinegar
1/2 cup olive oil
Salt
Ground black pepper
1 1/2 heads butter lettuce (see note)
1 to 3 cups fresh or canned lump crab meat, optional

Cut tomatoes in half (across the "equator"); hold over the sink and squeeze gently to remove excess liquid. Chop into 1/2-inch pieces. (You should have about 5 cups.)

Combine tomatoes, onions and Cheddar in a large bowl. Slice hearts of palm in half lengthwise, then chop and add to the bowl. Chop artichoke hearts coarsely; add to the bowl. Add whole pistachios, cranberries and raisins; toss to combine.

Whisk together balsamic vinegar and olive oil; add to the bowl and toss well. Add salt and pepper to taste. Just before serving, arrange about 1 1/2 cups of the tomato mixture over chopped lettuce on each plate. Sprinkle each salad with 1/2 tablespoon chopped pistachios. Top with crab meat, if desired.

CITRUS FRUIT TART

1/2 package (17 1/4-ounce size) Pepperidge Farm Frozen Puff Pastry Sheets (1
sheet)
1 package (8 ounces) cream cheese, softened
1 tablespoon sugar
2 tablespoons orange juice
2 teaspoons grated orange peel
1 pint strawberries cut in half
2 oranges, peeled, cut in half and sliced
2 kiwi, peeled and sliced
1/2 cup orange marmalade, warmed

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 F.

Unfold pastry on lightly floured surface. Roll into 14- by 10-inch rectangle and place on baking sheet. Brush edges of rectangle with water. Fold over 1/2 inch on all sides and press firmly to form rim. Prick pastry thoroughly with fork.

Bake 15 minutes or until golden. (After 10 minutes baking time break any large air bubbles with fork.) Remove from baking sheet and cool on wire rack.

Mix cream cheese, sugar, orange juice and orange peel. Spread on pastry. Top with strawberries, oranges and kiwi. Spoon marmalade over fruit. Serve immediately or cover and refrigerate up to 4 hours. Cut into rectangles.

Variation: For round tart, thaw and unfold pastry as above. Roll into 13-inch square and trim to 13-inch circle. Place on 12-inch pizza pan or baking sheet. Brush edge of circle with water. Fold over edge to make rim. Bake as in step 2.

COLESLAW, OLD BAY
Makes 8 (3/4 cup) servings

1 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
2 1/2 to 3 teaspoons OLD BAY® Seasoning
7 cups shredded cabbage
1 cup shredded carrots

In a large bowl, blend mayonnaise, vinegar, sugar and Old Bay. Mix in cabbage and carrots. Chill 2 hours or until ready to serve. Stir and sprinkle with extra Old Bay before serving, if desired.

COOKING TERMS

Tongue: A variety of meat, rarely served because it clearly crosses the line between a cut of beef and a piece of dead cow.

Yogurt: Semi-solid dairy product made from partially evaporated and fermented milk.  Yogurt is one of only three foods that taste exactly the same as they sound.  The other two are goulash and squid.

Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog won't eat.

Porridge: Thick oatmeal rarely found on American tables since children were granted the right to sue their parents. The name is an amalgamation of the words "Putrid," "hORRId," and "sluDGE."

Preheat: To turn on the heat in an oven for a period of time before cooking a dish, so that the fingers may be burned when the food is put in, as well as when it is removed.

Oven: Compact home incinerator used for disposing of bulky pieces of meat and poultry.

Microwave Oven: Space-age kitchen appliance that uses the principle of radar to locate and immediately destroy any food placed within the cooking compartment.

Calorie: Basic measure of the amount of rationalization offered by the average individual prior to taking a second helping of a particular food. (from pegpagirl)
[This item appeared on the 5/21/04 issue of Recipe du Jour]

CRAB BURGERS

1/2 lb. grated sharp cheese
1/4 lb. butter
2 cans crab meat
1 Tbsp. minced onion
2 dashes of hot sauce
English muffins

MIX cheese and butter well. Add crab meat, onion and hot sauce. Spread muffins with mixture . Bake for 10 minutes at 400 degrees or until bubbly. Serves 6

CRAB CURRY

1-1/2 lbs. jumbo lump crabmeat, picked over
1 med. onion, chopped
3 large garlic cloves, minced
a 1" piece fresh gingerroot, peeled & minced
2 dried hot red chilies, such as cayenne
2 Tbsp. vegetable oil
1 tsp. brown or black mustard seeds
1/2 tsp. black peppercorns
1 tsp. ground cumin
1 tsp. ground coriander seeds
1/2 tsp. turmeric
1/4 cup packed fresh cilantro sprigs
1-1/2 cup canned unsweetened coconut milk
1-1/2 tsp. coarse salt, or to taste
Accompaniment: cooked white or brown basmati rice

Wearing protective gloves, break chilies into 1" pieces and reserve, along with any seeds.  In a 4- to 5-qt. kettle, heat oil over moderately high heat until hot, but not smoking, and cook mustard seeds until they begin to pop. Stir in onion, garlic, gingerroot, reserved chilies with seeds and peppercorns and cook, stirring, until chilies are just browned, 3-4 min. Stir in other spices until combined well.  Add crab and cook mixture, gently stirring occasionally (avoid breaking up crab), about 4 min.  While crab mixture is cooking, chop cilantro.  Stir cilantro into crab mixture with coconut milk and salt and simmer until slightly thickened, 6-8 min.  Spoon curry over rice.  Serves 6.


CRAB QUICHE

1 prepared 9-inch pastry shell, or your favorite recipe
2 eggs plus 2 egg yolks
3/4 cup whole milk
3/4 cup heavy cream
2 Tbsp dry sherry (optional)
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Cayenne pepper to taste (optional)
1 cup canned or cooked fresh crab meat
2 Tbsp chopped fresh chives

Line the pie shell with aluminum foil and fill it with metallic pie weights or dried beans or rice.  Bake in a preheated 375F (190C) oven for 15 minutes.  Carefully remove the weights and foil and bake until light golden brown, about 10 minutes more.  Meanwhile whisk together the eggs, yolks, milk, cream, sherry, salt, pepper, nutmeg, and cayenne.  Toss the crab meat with the chopped chives and spread evenly over the bottom of the hot pie crust.  Add the egg mixture and bake 30 to 35 minutes, until the tip of a knife comes out clean when inserted about 1 inch from the edge of the crust.  The center should be slightly liquid but will firm up as it cools.  Serves 6 to 8 as a first course.

CRAB SCRAMBLE CASSEROLE

1/4 cup butter or margarine, melted
12 eggs
1/2 cup milk
1 teaspoon salt
1/2 teaspoon white pepper
1 can (about 7 oz) crabmeat, drained and cartilage removed
1 package (8 oz) cream cheese, cut into 1/2-inch cubes
Paprika

Pour butter into 8x8-inch baking dish; tilt dish to coat bottom. Beat eggs, milk, salt, pepper; stir in crabmeat and cheese. Pour into dish. Cover and refrigerate no longer than 24 hours. Heat oven to 350 F. Sprinkle with paprika. Bake uncovered until center is set, 40 to 45 minutes. Makes 8 servings.

CREAMY BANANA CHEESECAKE

1 graham cracker pie crust
8 oz. cream cheese, softened
1 tsp. vanilla
1/3 cup sugar
2 cups whipped topping
2 cups bananas, sliced
1 and 3/4 cup milk
1 - 3 oz. package instant banana pudding mix

Combine cream cheese, vanilla and sugar and mix well. Stir in 1 cup whipped topping. Place 1 cup sliced bananas at the bottom of the piecrust. Spread cream cheese mixture over the bananas. Place remainder of bananas on top of the cream cheese mixture. Combine milk and pudding mix and stir until smooth. Add 1 cup whipped topping and mix well. Place this mixture over the bananas and chill for several hours before serving.

DILLED CHEESE SQUARES
Makes 16 squares

16 ounces Gouda cheese (4 cups shredded)
3 eggs (beaten)
1/4 cup chopped red pepper
1/4 cup chopped green onion
1/4 tsp. dried dill weed

Mix all ingredients in medium bowl. Pour into ungreased 8-inch square baking pan. Bake at 350 F until puffed and lightly browned 25-30 minutes. Cool several minutes. Cut into squares. Source: American Dairy Association & Lois Plotnik

DILLY POTATO SALAD

3 pounds cubed red skinned potatoes
1/2 pound fresh green beans
1 can (2.2 ounces) sliced ripe olives, drained
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup vegetable oil
2 tablespoons white wine vinegar
2 1/2 teaspoons McCormick® Season-All® Seasoned Salt
2 teaspoons McCormick® Dill Weed
2 teaspoons McCormick® Ground Mustard

Boil potatoes in water 5-6 minutes. Add beans; boil 2 minutes and drain. Cool slightly. In a large bowl, combine potatoes and beans with olives, celery and onion.

In a small bowl, combine remaining ingredients. Toss with vegetables. Chill 4 or more hours, stirring occasionally.


EARTHQUAKE  CAKE
 
1 cup coconut
1 cup pecans, chopped
1 pkg. German chocolate cake mix
1 (8 oz.) pkg. cream cheese, softened
1 stick butter
1 lb. confectioners sugar

 Grease and flour a 13 x 9 inch pan.  Spread coconut and pecans in bottom of pan.  Prepare German chocolate cake mix according to package directions.  Pour batter over coconut and pecans.  Mix cream cheese, butter, and confectioners sugar.  Put mixture on top of batter.  (Glob it on by the teaspoonful.)  Bake at 350 degrees 45 minutes.  Cake will be shaky but will set.

FRESH TOMATO SAUCE
This brightly flavored sauce is great on fish, chicken, veal, and pork, and may be cooked along with them or spooned on top after cooking.  Consider mixing some with cooked shrimp, using it as a topping for an omelet or frittata and as a dipping sauce for raw veggies or bread, or as a sauce for any cooked vegetable.  Oh
yeah, it's also great on pasta.  Naturally, you will only get the best results with fresh tomatoes ripened on the vine.

3 Tbsp extra-virgin olive oil
2-4 cloves garlic, finely chopped
2-3 lbs ripe tomatoes, cored, peeled*, seeded, and chopped
2-3 Tbsp chopped fresh basil leaves
Salt and freshly ground pepper to taste

* To peel tomatoes, drop them into boiling water for 15 seconds, then into cold water.  The skin should peel off easily.

Heat the oil in a heavy pot over moderate heat and sauté the garlic until it is fragrant, about 1 minute.  Add the tomatoes and cook, stirring occasionally, until a chunky sauce forms, about 10 minutes. Stir in the basil, salt, and pepper.  Serves 4 to 6.

GETTY MUSEUM'S COBB SALAD
2 servings

Salad
5 ounces roasted chicken breast, cooled and diced (see note)
2 cups mixed julienned romaine hearts and radicchio
2 tablespoons smoked bacon, cooked crispy and chopped
2 tablespoons Maytag blue cheese, or blue cheese of your choice
1/4 cup chopped Fuji apples, or tart apple of your choice
2 tablespoons dried cranberries, soaked in warm sugar water for about
10 minutes, then drained
Glazed pecans

Creamy Cider Dressing
1/2 cup mayonnaise
1/4 cup apple juice
1/4 cup apple cider vinegar
Honey, to taste
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh savory, chopped

For the salad: In a large bowl, combine the salad ingredients and toss with enough dressing to evenly coat the ingredients. Divide salad among two chilled plates.

For the dressing: In a small bowl, whisk together mayonnaise, apple juice, apple cider and honey. In a sauté pan, lightly toast rosemary and savory to release their flavor. While they are still warm, add toasted herbs to mayonnaise mixture and combine well. The recipe makes about 1 cup of dressing. Use just enough to moisten the salad. You will have some left over.

Note: The restaurant seasons its chickens with olive oil, tarragon, shallots and lemon before roasting.
(From The Restaurant at the J. Paul Getty Museum at the Getty Center.)

GREEK'N TWIRLS SALAD

1 Package (12 oz.) Rainbow Twirls Pasta, uncooked
1 cup crumbled feta, Roquefort or Blue Cheese
1/2 cup sliced black olives
3/4 cup sliced radishes
1/4 cup sliced green onions
1 small cucumber, thinly sliced
1/2 cup olive or vegetable oil
2 Tbsp lemon juice
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1 tsp dried oregano leaves

Cook pasta according to package directions; drain. In large bowl, toss hot cooked pasta with cheese, olives, radishes, onion and cucumber until well blended. In small bowl, combine remaining ingredients; toss with pasta mixture until evenly coated. Salt and pepper to taste. Refrigerate 1 to 2 hours. Makes 6 to 8 servings.

GREEK PIZZA
Add a tossed salad to create a filling meatless meal.

1 Pizza crust (12")
1 Tablespoon Olive oil
1 small Red onion, thinly sliced
1/2 teaspoon Garlic, minced
2 cups Mozzarella, grated
2 medium Tomatoes, sliced
2 teaspoons Oregano, fresh, chopped
1/2 cup cooked cut Spinach, (squeeze dry)
1/4 cup Black olives, sliced
1 cup Feta cheese, crumbled

Heat the olive oil in a skillet. Add the onion and garlic. Cook until just soft. Set aside. Sprinkle the Mozzarella over the crust. Top with the sliced tomatoes. Sprinkle on the oregano. Spoon on the onion mix, spinach, and black olives. Sprinkle on the feta. Bake at 425 for 15-20 minutes or until the cheese is melted.

GREEN TOMATO AND APPLE PIE

2 to 3 cups apples, peeled, cored, and thinly sliced
2 to 3 cups green tomatoes, cored and thinly sliced
1/2 cup sugar, or to taste
2 Tbsp lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 Tbsp butter
2 9 inch pastry pie shells
1 Tbsp sugar mixed with
1/2 tsp cinnamon

Combine the apples, tomatoes, sugar, lemon juice, cinnamon, nutmeg, and salt in a mixing bowl and toss to coat the apple and tomato slices.  Line a pie plate with one of the pastry shells and transfer the apple mixture to the shell.  Dot with the butter.  Moisten the edge of the pastry and place the second pastry shell on top.  Trim and crimp the edge, and make several slits in the top with a sharp knife. Sprinkle the sugar and cinnamon mixture over the top.  Bake in a preheated 450F oven for 10 minutes, then reduce the heat to 350F and bake for an additional 25 to 40 minutes, depending on the type of apples used.  The pie is done when the apples are tender and the crust is golden brown.  Serve warm, cold, or at room temperature.  Makes one 9-inch (22 cm) pie.

HEROIN WINGS
Recipe By     : 500 Low-Carb Recipes by Dana Carpender

   4      pounds  chicken wings
   1      cup grated parmesan cheese
   2      tablespoons   dried parsley
   1      tablespoon    dried oregano
   2      teaspoons     paprika
   1/2   teaspoon      salt
  1/2    teaspoon      pepper
  1/2    cup           butter

Preheat oven to 350. Cut the wings into drumsticks, saving the pointy tip.**not sure what to do with those wing tips? Freeze them for soup-they make great broth.

Combine the parmesan cheese, parsley, oregano, paprika, salt and pepper in a bowl. Line a shallow pan with foil (DO NOT omit this step or you'll still be scrubbing the pan a week later) Melt the butter in a shallow bowl or pan. Dip each drumstick in butter, then roll in the cheese and seasoning mixture, and arrange in the foil lined pan. Bake for 1 hour, and then kick yourself for not having made a double recipe!

Yield: about 50 pieces, each with only a trace of carbohydrates, a trace of fiber and 4 grams of protein.

Notes : Once you try these, you'll understand the name- they're utterly, totally addictive!! These are a bit messy and time consuming to make but they're worth every minute. They'll impress the heck out of your friends, too, and you'll wish you'd made more of them. They also taste great the next day.

HOT MUSTARD

2 heaping Tbsp flour
3 heaping Tbsp dry mustard
2 heaping Tbsp brown sugar
dash of salt
1 heaping tsp butter
1 tsp vinegar

Combine all ingredients in a jar (or measuring cup).  Add boiling water, a little at a time, stirring with a fork until the desired consistency is obtained.  Cover for storage.  (We store this in the fridge, but I don't think it is necessary.)

HOT MUSTARD PICKLE

1 medium cauliflower
2 small unripe tomatoes
1 lb small white onions
2 medium yellow onions
¼ lb salt
2 small cucumbers
1 small jar capers, drained and rinsed
1 tsp celery seed
½ lb butter
2 oz plain flour
2 cups malt vinegar
2 oz sugar
1 Tbsp powdered turmeric
2 oz Coleman’s mustard

Break the cauliflower into flowerets. Cut the tomatoes into large chunks (about the size of your thumb). Peel the white onions. Slice the yellow onions about
1/4 inch thick. Put the vegetables into a large pot. Dissolve the salt in 4 quarts
water. Pour it over the vegetables and stir until they are well moistened. Set aside in a cool place (but not the refrigerator) overnight, about 12-18 hours.

Drain off the liquid and add the capers, celery seed, 1 tsp salt and 1 quart fresh water to the pot. Place on the stove and bring to the boil over a high flame, stirring occasionally. Reduce to medium and cook about 10 minutes (no lid). Strain and discard the liquid. Put the vegetables in a large crockery bowl.

Melt the butter. When the foam starts to subside, stir in the flour and mix thoroughly. Add the vinegar. Cook, stirring constantly, until the mixture thickens and starts to boil. Reduce the heat and simmer about 3 minutes. Beat in the sugar, turmeric and mustard. Pour half the mixture over the vegetables, mixing to coat them evenly. Cover the remaining sauce with plastic wrap and set aside (not in the refrigerator). Marinate the vegetables at room temperature for 24 hours then stir in the remaining sauce. You may serve the pickles at once if you like.
You can pack them in jars and cover tightly. Keep them in the refrigerator for up to 3 months.

JEZEBEL SAUCE

1 [5 OZ.] jar horseradish sauce
1 [1.12 oz.] can dry mustard
1 [18 oz.] jar pineapple preserves (or apricot preserves)
1 [18 oz.] jar apple jelly
1 Tablespoon coarsely ground black pepper

Mix the horseradish and dry mustard well. Combine with remaining ingredients. Will keep in refrigerator for months. Especially good on sliced ham, or as a dunking sauce for chicken or ham chunks as an appetizer. 

JEZEBEL SAUCE

18 oz peach preserves
18 oz apple preserves
18 oz pineapple preserves
18 oz orange marmalade
1 Tbsp dry mustard
5 oz horseradish (prepared)

Combine all ingredients and blend together well. Put in clean jars and seal. Does not need to be refrigerated until opened, then refrigerate the unused portion. Especially good with baked ham, roast or poured over cream cheese as a snack.

JEZEBEL SAUCE

One 18oz jar pineapple preserves
One 10-oz jar apple jelly
1/4 cup cider vinegar
2 hot jalapenos, sliced or chopped (include seeds, if you want)
A little over 1 tsp. cracked black peppercorns
1 tsp. dry mustard
1/8 tsp. salt
Two 8oz packages of cream cheese

In a large mixing bowl combine the preserves, jelly and vinegar and stir until well blended. Add peppers, peppercorns, mustard and salt and stir well. Chill over night. Spoon over cream cheese blocks and serve with assorted crackers (or even Fritos if not a fancy affair.)  About 3 1/2 cups

LEMON ADE
Coleman’s Favorite

1 gallon lemonade (any brand)
2 kiwi peeled and sliced
6 ripe strawberries hulled and cut in half
1 lemon washed well and sliced
1 lime washed well and sliced
3 or 4 fresh mint leaves whole

Combine all and let stand refrigerated for 24 hours before serving. Serve in tall clear glasses with lots of ice and let the fruit fall in also. The strawberries make this look like pink lemonade and the flavors blend wonderfully.

LEMON BERRY CHEESECAKE, NO BAKE
Makes 8 servings

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 1/2 teaspoons lemon extract
1/4 cup confectioners' sugar
1 9-inch prepared graham cracker crust
2 pints seasonal berries, such as blueberries, blackberries, raspberries,
strawberries

Beat together cream cheese, sour cream, lemon extract, and sugar with an electric mixer until smooth. Spoon and smooth mixture over graham cracker crust, then refrigerate until firm, at least 2 hours. Arrange berries on top of pie.

LEMON-CHIVE FETTUCCINE

  6       ounces  uncooked fettuccine
1/3      cup  reduced-fat sour cream
  3       tablespoons  chopped fresh chives OR 1 Tbsp freeze-dried chives
  1       tablespoon  grated lemon peel
  2       tablespoons  lemon juice
  1       teaspoon  margarine -- softened
1/2      teaspoon  salt
1/4      teaspoon  white pepper

Cook and drain fettuccine as directed on package-except omit salt. Mix
remaining ingredients; toss with fettuccine.  Yield: 4 servings.

MEDITERRANEAN VEGETABLE SALAD

2 Persian cucumbers, sliced about 1/4 inch thick
4 Roma tomatoes, chopped
1 bunch green onions, chopped into 1/4 inch slices, including some green
tops
1 cup Kalamata olives, quartered
1/2 cup corn
2 tbsp. Parmesan cheese, grated
Zest and juice of one med. lemon
3 cloves garlic, minced
1 or 2 T olive oil (to taste)
Salt and freshly ground pepper to taste

Cut all vegetables and combine. Combine cheese, lemon zest and juice, garlic, extra virgin olive oil, salt and pepper.  Pour over vegetables and let sit for 2 hours or longer at room temperature .  Serve with hot pita or hearty Italian or French
Bread.

MESQUITE LIME CHICKEN

1/4 cup fresh lime juice
3 tablespoons McCormick® Grill Mates® Mesquite Seasoning
2 tablespoons vegetable oil
2 tablespoons honey
1 1/2 pounds boneless chicken breasts

Mix lime juice, mesquite seasoning, oil and honey in a wide, shallow, glass bowl.
Add chicken, turning to coat well. Marinate in refrigerator 15 minutes, or longer for extra flavor.

Remove chicken from marinade and grill over medium heat 4-6 minutes per side or until done. Baste with remaining marinade halfway through cooking. Discard any leftover marinade.

Serving Suggestions: For chicken club sandwiches, serve chicken on buns with melted Cheddar, slices of cooked bacon, tomato, lettuce and ranch dressing. Can also cut chicken into strips and serve over salad, or place in tortillas topped with cooked bell pepper and onion strips, and cheese for tasty quesadillas or fajitas.

MINT-LAYER FUDGE

2  cups granulated sugar
3/4  cup milk
2  squares (2 ounces) unsweetened chocolate, cut up
1  teaspoon light -colored corn syrup
2  tablespoons butter
1  teaspoon vanilla
3  tablespoons butter
4  teaspoons crème de menthe
1-3/4  cups sifted powdered sugar
1/2  cup chopped walnuts
    
Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

Butter the sides of a heavy 2-quart saucepan. In the saucepan combine granulated sugar, milk, chocolate, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

Cook over medium-low heat, stirring frequently, until thermometer registers 234 degree F, soft-ball state. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 20 to 25 minutes.

Remove pan from heat. Add the 2 tablespoons butter and vanilla, but do not stir. Cool, without stirring, to lukewarm (110 degree F). This should take about 55 minutes.

While the fudge is cooking, prepare the mint mixture. Place the 3 tablespoons butter and the crème de menthe into a small mixer bowl. Beat with an electric mixer on high speed until fluffy. Add the powdered sugar and beat until smooth. Cover and set aside.

Remove candy thermometer from saucepan. Beat vigorously with the wooden spoon until fudge becomes very thick and just starts to lose its gloss. This should take about 7 minutes. Quickly turn fudge into prepared pan. Dollop mint mixture over fudge; press mint mixture evenly over fudge. Sprinkle nuts over mint mixture; press in lightly. While fudge is warm, score it into 1-inch squares. When candy is firm, use the foil to lift it out of the pan; cut candy into squares. Store tightly covered. Makes 64 pieces or about 1-3/4 pounds.

MOZZARELLA TOMATO PANZANELLA SALAD
Makes 10-12 servings

1 pound (1 loaf) day-old crusty rustic Italian bread
2 garlic cloves, split
5-6 medium (about 1 pound) very ripe tomatoes,
coarsely chopped and juiced
1 cup (7 ounces) fresh mozzarella, diced
1/2 cup (3 ounces) Fontina cheese, diced
Salt and freshly ground black pepper to taste
1/2 small red onion, thinly sliced
1 large cucumber (about 1/2 pound), peeled, seeded and
coarsely chopped
1/2 cup loosely packed Italian parsley, finely chopped,
or 2 tablespoons dried parsley
1 cup packed fresh basil leaves, coarsely chopped
2/3 cup Italian dressing
6 cups mixed greens, washed and torn

Preheat oven to 300 F. To dry bread out, slice into 1-inch thick pieces and place on cookie sheet. Bake in oven 5-10 minutes per side until dry, but not browned. Rub split garlic cloves over both sides of bread slices and inside of large serving dish. Cut or tear bread into large bite-sized pieces. Add tomatoes and juice. Sprinkle with half of each of fresh mozzarella and Fontina cheeses. Season with salt and pepper. Add red onion and cucumber. Sprinkle with remaining Mozzarella and Fontina. Season with salt and pepper. Add parsley and basil. Drizzle Italian dressing over salad. Top with greens and cover. Do not refrigerate, but place in cool spot for 1 hour to develop flavors. Toss well just before serving.
Recipe courtesy of the American Dairy Association and Lois Plotnik.

NEW POTATOES AND RAMPS, APPALACHIAN

1 lb. new potatoes, unpeeled, boiled and sliced
12 slices (streaky) bacon, chopped
1/2 lb ramps, bulbs, stems and leaves, chopped (or green onions) (see note)
Salt and freshly ground black pepper

Scrub and trim potatoes; do not peel. Boil until tender. Meanwhile, put chopped bacon in a large skillet and cook over medium heat until the bacon releases enough fat to thoroughly coat the bottom of the skillet. When the potatoes are cooked, slice them about 1/2 inch thick.

Trim the roots off the ramps and wash them well. Cook the ramps in the bacon for about 3 minutes, stirring occasionally. Do not allow to burn. Add the sliced potatoes and heat thoroughly, mixing well. Serve hot. Serves 4-6.

Note: The ramp is a vegetable often referred to as a wild leek or wild onion that has broad, dark green leaves that can be eaten along with the bulb. The ramp is actually considered a variety of the wild Leek since the wild Leek has a larger bulb and a flavor that is milder than a Ramp. This vegetable can be eaten raw or added to a variety of cooked dishes. They have a different taste that is slightly bitter, providing a garlicky-onion flavor Ramps can be substituted in cooked dishes for scallions, onions or leeks. When cooked it is a vegetable that gives off a noticeably pungent odor. The leaf and bulb can both be added to salads, sandwiches, or egg and potato dishes. To prepare, remove the paper-thin wrapper leaf surrounding the bulb, trim any attached roots on the bulb, and clean the entire plant thoroughly. The bulb can then be sliced, diced or served whole for a nice addition providing a peppery, spicy flavor to the food dish. Keep ramps refrigerated and wrapped for freshness and to keep them from drying out.

OREO CHEESECAKE
By Emuna Braverman This is my favorite cheesecake recipe and the one I plan to make this Shavuot.

2 cups Oreo cookie crumbs (about 20 cookies)
2 tablespoons butter, melted
¼ cup brown sugar

2 lbs. cream cheese, softened
1-1/4 cups sugar
1/3-cup pareve [non-dairy] whip
2 tablespoons flour
1-teaspoon vanilla
4 eggs
2 cups coarsely crumbled Oreos
1 lb. sour cream
¼ cup sugar
1-teaspoon vanilla
1/3-cup pareve [non-dairy] whip
1-1/4 cups semisweet chocolate chips

Preheat oven to 325 degrees. Combine first 3 ingredients and press mixture in bottom and up sides of a 10-inch spring-form pan. Bake for 10 minutes and set aside. Beat cream cheese until creamy. Gradually add 1-1/4 cups sugar, beating well. Add 1/3-cup pareve whip, flour and 1 teaspoon vanilla. Mix well. Add eggs one at time, beating well after every addition. Pour 3-1/2 cups of this batter into prepared crust. Top with crumbled cookies. Pour remaining batter over cookies. Bake for 1 hour and 15 minutes. Combine sour cream, remaining ¼ cup sugar and 1 teaspoon vanilla. Spread over cheesecake. Bake for 7 more minutes. Turn oven off and leave cheesecake in with door close for 45 minutes. Remove from oven and cool completely on a wire rack. Cover and chill 8 hours. Remove sides of pan. Combine 1/3-cup pareve whip with chocolate chips in a small saucepan. Stir over low heat until chocolate melts. Stir in teaspoon vanilla and remove from heat. Carefully spread mixture over cheesecake allowing it to drip down the sides. Chill. Serves 16 - 20. Very rich and very good.

PEANUT BUTTER BARS

1 cup brown sugar
1/4 cup peanut butter
1 cup butter or margarine
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup oatmeal
1-12 oz package chocolate chips

Blend all ingredients EXCEPT chocolate chips together well. Pat it onto an ungreased cookie sheet, making sure the dough is as flat as possible. Bake at 325 degrees for 20-25 minutes. Immediately after removing from oven, sprinkle chocolate chips evenly across the surface and return to the still warm oven for
approximately 5 minutes to melt the chips (forming the "frosting"). Remove from oven and spread chips with spatula. Cool completely before cutting into bars.

PEANUT BUTTER MACAROONS
 
2   egg whites
1/8  teaspoon cream of tartar
  Dash salt
1/2  cup sugar
1/2  cup creamy peanut butter
2  cups chocolate-flavored crisp rice cereal
1/3  cup chopped honey-roasted peanuts
  
Preheat oven to 300 degree F. Lightly grease 2 cookie sheets or line with parchment paper; set aside.

In a medium mixing bowl beat egg whites, cream of tartar, and salt with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gently fold in peanut butter. Fold in cereal. Drop mixture by rounded teaspoons 2 inches apart onto the prepared cookie sheets. Sprinkle with chopped peanuts.

Bake 10 minutes. Turn oven off and let cookies dry in oven with door closed for 15 minutes. Remove macaroons from cookie sheets to a wire rack to cool completely. Makes about 30 macaroons.
 
PEAR-GINGER SMOOTHIE
Carrot adds bright color and vitamin A, ginger aids digestion.

1 ripe pear or apple, peeled, cored and chopped
1/4 cup carrot juice
1/4 cup skim milk
1/2 teaspoon finely grated fresh ginger
1/2 cup crushed ice

Combine all the ingredients in a blender and puree until smooth. 1 serving.

PLUMP SHRIMP WITH CHILI AND SUN-DRIED TOMATO
Copyright 2004 Lynne Rossetto Kasper. All Rights Reserved Serves 4

1 1/2 pounds jumbo shrimp (8 to 10 per pound), shelled and deveined with tails
left intact
2 tablespoons salt
4 cups ice water
3 to 4 sun-dried tomatoes plumped 10 minutes in hot water, drained
3 large cloves garlic
3 tightly-packed tablespoons parsley
1/8 teaspoon hot red pepper flakes
2 tablespoons extra-virgin olive oil
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1 large lemon, cut into 8 wedges

Plump the shrimp by combining them with the 2 tablespoons salt and 4 cups ice water. Refrigerate 20 minutes, but no more. Meanwhile, mince together the tomatoes, garlic, and parsley. Turn into a medium bowl and stir in the red pepper flakes and the 2 tablespoons olive oil.

Drain, rinse, and pat shrimps dry. Toss them with the tomato mixture. Keep cold.

Film a large skillet with the 1 tablespoon olive oil. Heat pan over medium heat. Add shrimp and all the seasonings from the bowl and sprinkle with salt and pepper. Sauté about 4 minutes total (2 minutes per side), or until shrimp is pink and just firm. As shrimp cooks, stir the seasonings often to protect from burning. Pile all the seasonings atop the shrimps when you turn them.

Turn the finished shrimp onto a serving platter along with the seasonings. Serve hot or warm with lemon wedges. Squeeze a little lemon over the shrimp just before eating. Leftovers are perfect in a supper salad.

Lynne's Quick Tips

"Don't overcook" is the mantra for all fish, especially shrimp. They turn to rubber in a nano-second. So the moment the shrimp is barely firm, get it out of the pan. Anticipate no more than a minute or two per side. Check for doneness by gently poking with your finger.

This brief brining in salted water works well for scallops, salmon and other rich, oily fish. It makes all that Omega-3 even tastier.

Intensely flavored sun-dried tomatoes are a secret weapon in Italian kitchens. Rarely a main ingredient (we Americans are the ones who've gone over the top in that department), a few pieces lift soups, stews and sauces out of the "blahs." You don't want to taste the tomatoes, you just want them to deepen flavors. Sun-dried tomatoes come packed in oil in jars, or dehydrated in cellophane bags. I prefer the dehydrated kind.

PORK ROAST WITH CARROTS, ONIONS, 
ROSEMARY & GARLIC

2 pounds small thin carrots 
3/4 pound small white onions, cut in half lengthwise 
3 slices bacon, chopped 
8-rib pork rib roast (about 4 1/2 pounds) 
2 garlic cloves, sliced thin 
1/4 cup small leaf clusters from fresh rosemary sprigs 
1/4 cup water 
1 tablespoon chopped fresh parsley leaves 

* fresh rosemary & parsley sprigs for garnish 

Preheat oven to 350 degrees. In a large roasting pan combine carrots and onions and sprinkle with bacon. Trim fat on pork roast to 1/4 inch thick. With a paring knife make shallow slits in fat about 1 inch apart and in each insert a garlic slice and a rosemary leaf cluster. Season roast with salt and freshly ground black pepper and arrange, fat side up, on vegetables. Roast pork and vegetables 1 hour and 20 minutes, or until pork registers 160 degrees on a meat thermometer.

Transfer pork to a platter and let stand 15 minutes. Pour off fat from pan. To pan with vegetables, add water and cook over high heat, stirring to loosen brown bits, until most liquid is evaporated. Toss vegetables with parsley. Arrange vegetables on platter with pork and garnish with rosemary and parsley sprigs.  Serves 6

RHUBARB DELIGHT

1 pkg yellow cake mix
4 cups cut-up rhubarb
¾ cup granulated sugar
1 cup cream
fresh strawberries (optional garnish)
whipped cream (optional garnish)

Grease and flour a 9x13 pan. Prepare a box yellow cake mix according to directions and pour into pan.

Over top of unbaked batter, spread cut-up rhubarb. Over this, sprinkle the sugar.
Over sugar, pour the heavy cream. Bake in a 350 degree oven for 40 minutes.
Remove from oven and cool. Serve with fresh strawberries and cool-whip
if desired.

SHIFRA'S FLUFFY BLINTZES

Shells:
1 cup flour
1 1/2 cups milk or water
2 tablespoons oil
1/3 teaspoon salt
2 eggs

Mix ingredients together. Heat a thin coat of oil in a frying pan. Put a thin layer of batter into the pan, until golden brown. Flip over until the other side is golden brown.

Filling:
16 oz. cottage cheese
2 egg yolks
2 tablespoons flour
2 tablespoons sugar
1 teaspoon vanilla

Filling options: sour cream, fruit jam, chocolate spread, date spread, etc. Roll into blintz and enjoy!

SOUTHWESTERN SHRIMP COCKTAIL

1 quart spicy tomato juice
2 lbs. small, cleaned and cooked shrimp
2 avocados, diced in 1/2 squares
2 jalapenos, seeded and chopped
1 tsp. celery seed
3-4 scallions sliced, white and green part

Combine all ingredients. Let marinate at least overnight. If you are on a picnic, feel free to serve in plastic glasses with a spoon. This can be served in margarita glasses. There is no wrong way to serve this!

SPICY VEGETABLE DIP

8 oz. cream cheese, softened
8 oz. sour cream
1 clove garlic, minced
1/2 cup sharp cheddar cheese, grated
2 Tbsp. green onions, chopped
1 jalapeno pepper, seeded and diced
1/2 tsp. Tabasco sauce
1 tsp. ground cumin

Combine all ingredients together in a small bowl. Chill for several hours before serving. Serve with raw vegetables or crackers.

SPLIT PEA SOUP

1-pound dried split peas
8 cups water
1 small onion, chopped
2 carrots, sliced
2 ribs celery chopped
1 clove garlic, minced
1 Tbsp. granulated chicken bouillon
1 tsp. hot sauce
1/2 tsp. dried thyme
1 tsp. sugar
1 Tbsp. lemon juice
1 ham bone
1 cup chopped baked ham
Salt and pepper to taste

Place split peas in a bowl and cover with cold water. Allow to sit for 1 - 2 hours. Drain water from peas and place peas in a Dutch oven. Place 8 cups of water over peas. Add remaining ingredients and simmer for 1 - 2 hours or until peas and vegetables are tender. Serve warm in individual bowls; you may top with grated cheese if you wish.

SPRING PRODUCE POT ROAST

2 Tbsp olive oil
1 blade roast of beef
4 cloves garlic, minced
1/4"slice fresh gingerroot, minced
6 tender young leeks, cut in half lengthwise and sliced thickly
4 young carrots, sliced onto 1” chunks
4 bulbs fennel, quartered
1 celeriac (celery root), peeled and cut into thick matchsticks
1 bunch asparagus, broken into 2" lengths

Tie into a square of cheesecloth:
1 bay leaf
2 sprigs thyme
1 sprig rosemary
6 whole black peppercorns
4 whole allspice

1 quart liquid of your choice: water, beef broth,
dry red wine, etc.

Salt to taste

Fresh flat-leaf parsley
Fresh lovage

To prepare the fennel, wash well in plenty of cool water. Remove the leafy tops (you may save it for garnish; it is edible and very pretty). Cut off the stems at the point where they start to feel too tough. Trim the bottom. Cut the bulb vertically into quarters and wash again, in case any soil has collected inside. It is now ready to add to the stew.

In a Dutch oven or stew pot, brown the beef in the oil on all sides over medium heat. Remove to a plate. Cook the garlic and gingerroot in the oil until starting to get tender. Add leeks and cook 2 minutes, stirring. Return the beef to the pot and pour in any juices that may have collected on the plate. Pour in half the liquid. Add the carrots, fennel and cheesecloth of herbs and spices. Cover and bring to a boil; reduce heat and simmer 30 minutes. Add the celeriac and cover again; simmer 30 minutes. Add more liquid as needed. When the carrots are almost tender, add the asparagus and simmer another 10-15 minutes.

If you want to thicken the sauce, make a slurry: Whisk 1 Tbsp all-purpose (plain) flour in 3 T./45ml cool water, broth or wine. Pour into the stew and simmer for at least 10 minutes, until it loses its raw-flour taste. You may double the amount of flour (and use additional cool liquid) if you want it even thicker.

When the stew is completely cooked, remove the cheesecloth package and press it well between two spoons to return the juices and flavor to the stew; discard. Place the meat on a platter and allow to rest 15 minutes. Arrange the vegetables attractively around the meat. Pour the gravy into a boat to ass. Garnish the meat and vegetables with parsley and lovage and serve. Fennel
fronds arranged around the edges of the platter look very attractive, too.

Leftover broth and vegetables make good soup for lunch. Leftover meat is delicious cold in sandwiches. Serves 6.

SQUASH GRATIN IN WHITE CHEDDAR
CHEESE SAUCE
Servings: 6-8

1 cup (1 medium onion) onions, thinly sliced
2 pounds yellow squash, thinly sliced
1 teaspoon salt
Freshly ground pepper
2 eggs
2 tablespoons sugar
1/2 milk
1/2 pound (8 ounces) white Cheddar cheese, grated
1-2 tablespoons butter

Preheat oven to 350 F. In a medium saucepan, blanch* the onions and squash in a small amount of boiling water until almost tender, about 2-3 minutes. Drain well. Arrange in a 2-quart baking dish. Add the salt and pepper to taste. In a medium bowl, combine the eggs, sugar, milk and cheese. Pour over the squash mixture and dot with thin slices of butter. Bake for 45 minutes. Cut into squares to serve.

* To blanch, plunge onions and squash into boiling water briefly. Blanching is used to firm the flesh, loosen skins and heighten and set color and flavor.
Provided by Fearrington House Inn Chapel Hill, NC and Lois Plotnik

STEAK ROLL

1 large piece of round steak
1 package stuffing mix prepared according to package instructions
1 can cream of anything soup (mushroom, chicken, etc)
¾ cup water

Tenderize the beef. Place into a baking dish. Spread it with the prepared
stuffing mix, and roll it up like a jelly roll. Secure with toothpicks or string.
Combine the soup and water, then pour it over the steak roll. Bake at 350 deg.
F. for approximately 30 to 45 minutes, depending upon the doneness you want.
Let the steak roll set outside the oven for 5 or 10 minutes. Slice 1 inch thick,
and serve, with a bowl of the sauce on the side, to spoon over if desired.

STRAWBERRY PIE
 
1 pkg. (small) sugar free Cook & Serve vanilla pudding
2 cups water
1 pkg. (small) sugar free strawberry Jell-O
4 cups sliced strawberries (16 oz. box of fresh strawberries = 4 cups)
 
In a medium saucepan add water and pudding mix. Mix well then heat to a boil. Remove from heat and immediately add the Jell-O and stir until dissolved. Set aside and let it cool to room temperature.
 
Place sliced strawberries into the bottom of a deep dish pie plate. Pour cooled pudding mixture over strawberries and refrigerate until chilled.  Oh it is worth the wait, so let it chill and set well before slicing.

STUFFED BAKED TOMATOES

4 - 6 large tomatoes
1/3 cup olive oil
1 and 1/2 cups bread crumbs
1 tsp. marjoram
2 Tbsp. minced fresh parsley
Salt and pepper to taste
1/3 cup Parmesan cheese, grated

Cut the tops off of each tomato and hollow out the pulp and discard. Sauté
onion in olive oil and add remaining ingredients except cheese. Heat for a couple of minutes and mix well. Remove from heat and stuff each tomato with mixture. Top with Parmesan cheese and bake for 35 - 40 minutes at 350 degrees.

SWEET TART

The Dough

Six oz. all-purpose flour (Use a scale, not a measuring cup. Ounces are a
measure of weight. A measuring cup measures volume. The two are not the
same).
One teaspoon sugar
Pinch of salt
Pinch of baking powder
Six tablespoons, (three oz.) unsalted butter
Three tablespoons, (one and a half oz.) water

Combine flour, sugar, salt and baking powder. Cut the butter into small pieces and then mix it into the flour by hand. Use your fingers to break up the butter pieces further and incorporate them into the flour. Mix in the water until the dough comes together. Scrape the dough out of the bowl, shape it into a cylinder, wrap it in plastic wrap, and refrigerate it for one hour.

The Cream
One and a half oz., (3 tablespoons) cornstarch
One pint milk
Four oz., (half cup) sugar
Two whole eggs and three egg yolks
Two oz. unsalted butter (1/2 cube) (1/8 lb)
Two teaspoons vanilla extract

Whisk the cornstarch in a little bit of the milk. Combine the rest of the milk with the sugar in a saucepan and bring to a boil. Whisk the eggs and egg yolks with the cornstarch. SLOWLY pour about a third of the boiled milk into the egg and cornstarch mixture, whisking constantly. Now take that mixture and slowly pour it back into the remaining milk in the saucepan whisking constantly. Turn the heat back on, don't stop whisking, and cook until it comes to a boil and thickens. Remove from heat and whisk in butter and vanilla extract. Pour into a large stainless steel bowl, cover with plastic wrap and refrigerate until chilled. Allow the plastic wrap to actually touch the cream so a film does not form on its surface.

Preparing The Tart Crust

Take the dough that you've rested in the fridge and roll it out until it will fit a 9-inch tart pan. Place the dough in the pan, push it around the sides to eliminate any air pockets, and then roll the rolling pin along the top edge of the tart pan to remove the excess dough. Take a fork and puncture some holes in the bottom of the tart. This is known as docking and will allow steam to escape. Now you will blind bake the tart shell. This means baking it without a filling since the filling is already cooked. Cut out a round piece of parchment paper that will fit in the tart pan, including coming up the sides. Fill it with dry beans or pie weights and bake in a preheated 350 degree oven until you see the edges turning golden brown. The beans and/or pie weights prevent the dough from puffing up as you bake it. Remove the paper and beans and continue baking until the bottom starts to turn golden brown. Allow the tart shell to cool before filling it.

Assembling The Tart
Remove the pastry cream from the fridge and whisk it until it becomes smooth. Fill the tart shell with the cream, spreading it out evenly, and leaving about a half inch of space at the top. Top the cream with fruit. Here's where you can get real creative. Cover the top of the tart with blueberries, raspberries, sliced bananas, strawberries, kiwis, poached pears, baked apples, chopped nuts, you name it. You may wish to mix and match fruits. Indulge your impulses. You can serve the tart when it is completely topped or refrigerate it to re-thicken the cream.

TIGER SAUCE CLONE
(makes about 1 gallon)

1 (pint jar) pickled hot peppers
1 (29 oz. can) tomato puree (with basil or other spices)
1 (6 oz.) tomato sauce
1/2 (quart bottle) red wine vinegar (or flavored distilled)
1 (6 oz. bottle) Louisiana hot sauce (3 oz. for milder sauce)
1/2 tsp garlic power
1 tbsp MSG (Accent) [optional]
4 tbsp red pepper flakes (2 tbsp for milder sauce)
1/2 (18 oz. bottle) hickory flavored barbecue sauce

Remove peppers from jar, saving vinegar in a very large mixing bowl. Cut the stems from the peppers and discard. Place peppers in food processor, or blender, and puree very smooth. Empty contents of blender into mixing bowl with vinegar. Add all the remaining ingredients into the bowl, and whisk until all ingredients are evenly blended. Bottle and store. Easiest to use when stored in empty small bottles saved from Soy Sauce, Teriyaki Sauce, etc. Just clean the
bottles and remove the old labels.  Refrigerate after bottling.

This recipe duplicates the taste (and most all the ingredients) of the original sauce. The Hickory Flavored Barbecue Sauce (their secret ingredient) is what gives the sauce the unique exotic flavor. This sauce can be enjoyed on/in a variety of items, including but not limited to: greens, spaghetti or spaghetti sauce, barbecued chicken, pork or beef, soups, casseroles, seafood, etc.

(To pickle peppers, wash peppers and put in clean canning jars. Pour cold white vinegar straight from the bottle (do not heat) into jars up to the top, and seal with clean lids and rings. Follow the Manufacturer's instructions for cleaning and handling the jars. Age peppers for a few weeks in a cool dark place.)

TOOKY MILLS MASHED POTATOES

4 pounds red bliss potatoes, unpeeled
8 tablespoons (1 stick) unsalted butter
8-ounce container sour cream
2/3 cup half-and-half (more or less to achieve desired texture)
3/4 tablespoon garlic powder
1 1/2 teaspoons onion powder
1 3/4 teaspoons dried parsley
3/4 tablespoon salt or to taste
pepper to taste

Wash potatoes and cut into 1/2-inch pieces. Place in a pot and cover with cold water. Bring to a boil and cook until potatoes are soft. Add the rest of the ingredients and mash until well mixed and free of lumps.

Note: This recipe makes enough to feed a large family, so adjust it to fit your needs.

TROPICAL QUESADILLAS

1 tablespoon butter
3/4 cup chopped red onion
1 cup chopped red pepper
2 1/2 cups (10 oz.) shredded Monterey Jack cheese
1 large mango, peeled, thinly sliced and cut into 1" pieces (or pears)
6 8-inch flour tortillas

Preheat oven to 250 F. In large skillet, melt butter over medium heat and sauté onion and red pepper until almost softened, 2 minutes. Lay out 3 tortillas. Sprinkle tortillas with onion and pepper, half the cheese and arrange sliced mango on top. Cover with remaining cheese and top with remaining tortillas. Cook tortillas over medium heat, one at a time, turning carefully, browning both sides until cheese is melted. Keep quesadillas in warm oven on a foil-lined baking sheet until ready to serve. Cut into wedges and serve immediately. Makes 24 appetizers. Note: You can substitute sliced pears instead of mango if desired.

ZIPPY SZECHUAN CHICKEN AND VEGGIES
(Serves 4 and can be doubled or expanded easily)

4 skinless, boneless chicken breast halves cut into 1-inch cubes
4 Tbsp cornstarch
2 Tbsp vegetable oil or canola oil
3 cloves of garlic minced (jar garlic works fine)
7 Tbsp soy sauce (lite is okay)
2 Tbsp rice wine vinegar or white wine vinegar
1 packet of Splenda sweetener or 1 tsp sugar
1/3 cup water
6 green onions cut into 1/4-inch disks, white and light green parts
2 handfuls of green beans (Just pick the ends off. Don't cut them up.)
1 cup of pre-cut matchstick-sized carrots (or cut your own)
1 red pepper cut into small chunks
1/4 tsp of cayenne or to taste (This makes it zippy.)

Place the chicken cubes and cornstarch into a plastic food storage bag. Add the chicken. Seal it shut or hold it shut and toss around the chicken so it gets coated with the cornstarch. Place your colander into the sink. Dump the chicken and cornstarch into the colander and sift it so the excess cornstarch falls through the openings. Just bounce it around.

Heat your oil in a large sauté pan and put in your chicken. (If you use a coated sauté pan, you can use less oil.) Cook for 2 minutes until it starts to brown. Add the garlic and continue cooking a total of 4 minutes so the chicken starts to color some more. Add everything else. Cook another five minutes. Stir regularly. Stop now if you want your veggies crisper. You can cook it a little longer to get the veggies softer if you want. Serve with rice. Recipe doubles nicely.







 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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